Plant-based Mediterranean plate 💚
I made some soy curls gyro meat yesterday and the aroma alone was quite intoxicating 😊 Honestly, when putting the spice mixture together, it smelled way too overwhelmed with cumin, and I almost scrapped the whole spice batch. Thank goodness I didn't. I kept reminding myself of the superpowers of a long, slow cook and the fresh alliums I planned to add.
A lot of the time my soy curls cooking is very little hands-on time and much more slow cooking time. After an initial simmer, these were packed into a pile and cooked in the oven for about an hour at 250°F to bring those flavors together akin to traditional rotisserie-cooked gyro meat. I use fresh garlic and onion with the spices and seasonings to really emphasize those particular flavors—I feel that's really important for this dish.
The rest of the plate is mostly leftovers or veggies I already had on hand: Jasmine rice, chopped iceberg lettuce, red & white onion, hothouse tomato, cucumber, leftover cool veggie dip mixed with shredded cucumber and dill, and a warmed pita I picked up at the store today. This plate was a delight and I'm already looking forward to a few more similar meals!
#plantbased