Spring Returns: Soy Curls & Pear Salad

After a last (hopefully!) bout of winter weather, spring is shining bright today. Recently on Facebook, a longtime friend from school days reminded of a chicken salad I used to make, pregan. It's a Jane Brody recipe that I clipped back in the 80s, and kept all these years because it is delicious. I think it appears in her Good Food Gourmet. It translates really well to a vegan rendition, as you can use the poaching liquid to rehydrate the soy curls.

1/2 package Butler's Soy Curls

1 1/2 cups water

1/2 t salt

1 T raspberry vinegar (for that 80s taste) or rice vinegar or white wine vinegar

1 t dried tarragon

1/4 t black pepper

1/3 cup rice vinegar or white wine vinegar

1 1/2 t sugar

1/4 t salt

3-4 large Bosc or Anjou pears

lettuce (Jane says red leaf, but I don't think I've ever done that)

chopped mint (she says 3 T - I probably put more)

Combine the water, salt, raspberry vinegar, tarragon, and black pepper. Rehydrate the soy curls according to package directions. (Today I used maybe 2/3 of the package, so I doubled the soaking liquid, as I was afraid it wouldn't be enough.) Drain really well. Combine the rice vinegar, sugar, and salt (or just use seasoned sushi vinegar if you have it). Peel and slice the pears, and chop the mint. Combine soy curls, mint, pears, dressing, and lettuce.

It's a wonderfully fresh warm-weather dinner - try it!

Faux Korean Noodle Lunch

I swear I haven't disappeared. My life was taken over by work and Thanksgiving for a few weeks. Today for lunch I made a fake Korean dish to use up some of the items in our kitchen, loosely inspired by ideas from Copeland Marks' The Korean Kitchen.

I was very happy with the results and am recording what I did as much for my future use as for the benefit of anyone reading this. Here goes:

Rehydrate half a package of Soy Curls according to package directions. Drain well and press out excess liquid. Mix the Soy Curls with sesame oil, soy sauce, and chili powder to taste. (Korean chili powder is really hot. As I was feeding someone who does not like incendiary food, I used not-hot-at-all American chili powder and it was fine.) Set aside.

Heat a small amount of oil in a large pot. Chop two small sweet potatoes and several ribs of celery (including the leaves). Stir fry these vegetables until they begin to soften. Meanwhile, combine 3 cups of water, 4 small scallions (white and green parts) and 3 cloves garlic in a blender and blend very well. Add this green liquid to the pot, bring to a boil, and cook 10-15 minutes until the vegetables are soft. Then add a small handful of somen (Japanese wheat noodles) and cook a couple more minutes until the noodles are done. Add salt and black pepper to taste, and stir in the Soy Curls (or put them on top if you are feeling fancy).