Set design by Psycho Boy
|Food Fight is so great! Look at these goods, but not so close, huh!|
We scarfed down the Ricemellow in about two days. We ate lots of almond butter and Ricemellow on whole grain. We're still on E2 you know.
Since I'm a soy curl neophyte, I had to check out Butler soy curls' site for prep tips. The package directions say to soak them in water or veggie broth but there are no measurements provided. It turns out it's a one to one ratio. Butler soy curl also recommends using their soy curl "chicken" flavoring to enhance the curls. I like to enhance my curls but didn't know I needed the flavoring. I decided to move on and check out the Nacheez site for nifty recipes and hints. I met the very cool owners of Nacheez at a vegan event a while back and had the opportunity to try their awesome product then. When I surfed their site I found a recipe that utilized the soy curls and Nacheez. How lucky is that?! I didn't have the flavoring or the broth so I tweaked the recipe a little. Check out their recipe though! They use a microwave and a griddle. I used neither. No nuking here.
1 C Butler’s Soy Curls
1 C water
2 green peppers
2 T salsa
1-2 T sea salt
1T 21 salute
2 T NACHEEZ®
2 Whole grain rolls
Preheat oven to temperature desired for your rolls.
Combine water with soy curls. Let stand for 10 minutes. Spray fry pan and saute peppers and onions for about for ten minutes. Pour off any excess water from the soy curls and add soy curls, salsa and seasonings to the pan. Cook for another 6 minutes. Heat rolls.
Pile the Soy Curls/pepper liberally onto heated rolls. Spoon NACHEEZ® over the top and serve.
Enjoy! Don't be a chicken, you can always foster a new attitude. Cluck, cluck and Peace to all creatures :)