Cauliflower spaghetti Alfredo, sprouts with Serrabanero sauce, smoked soy curls 💚
I even used an extra utensil and tried to do the pasta spinny thing to make a pretty mound and it looks more like I stuffed it into a tin can and flipped it over 😆
For the soy curls, I fired up my little smoking setup and used a blend of hickory and cherry (4:1), and I did a Montreal-style overnight cold brine. I usually prefer a hot broth rehydration, but I like to mix it up. With a cold brine and cooked at 200F with smoke, it results in a semi-dry, meaty texture. The smoke flavor is literally another flavor group on its own, and with smoke I always use less salt. In fact, today I used no added salt... there's just something about smoke that naturally stimulates my salt receptors.
I wish @butlerfoods could make their 1-ingredient soy curls available worldwide, but just like so many things, the meat alternative industry is wicked competitive these days. They're just so adaptable and satisfying (yay fiber!). 🤗 Anyway, I'm glad they're at least available to some people!
#plantbased #vegan #wfpb #oilfree