|
Sophie's Healthy Coconut Un-Chicken
Sophie M. (original recipe)
I thought about writing about abortion since Indiana is one of 13 states with a total ban but I have been feeling kind of down recently and this isn't exactly the most upbeat topic. It's important to face difficult issues in life, but I decided that, for a period of time, I am going to try to bring light to this world, rather than dwell on dark subjects.
Driving between New York and Montana before the days of GPS or smart phones or Buttigieg's mayorship, we pulled off the highway at South Bend to get something to eat and immediately after the exit, there was a fork in the road. We arbitrarily picked a direction. We later learned that the other road led to the customary highway sprawl with plenty of dining options; instead we drove around the campus of Notre Dame, which was kind of interesting and fun to see, before circling back to the other fork and finding something to fill our tummies.
My dad disliked the Notre Dame football team because of a game against Army when he was in high school where a Notre Dame player faked an injury to stop the clock. I watch more hockey than football, and admittedly, Notre Dame's golden helmets are pretty cool.
Ingredients
- 1 tsp. fresh minced Ginger
- 1 cube No-chicken bouillon
- 3/4 cu. (1/2 can) lite Coconut milk
- 1 cu. Chicken substitute, diced
- 1/2 cu. frozen Spinach, thawed and squeezed
Preparation
Combine quinoa, lentils, and water in a small pot. Bring to a boil, then lower the
heat, cover, and cook for 30 minutes, until the quinoa and lentils are tender.
Heat oil in a pan, then saute the tomatoes and shallots for about 5 minutes.
Add the quinoa and lentils, soy sauce, and BBQ sauce and cook 2 minutes more.
Put the wasabi peas in the blender and coarsely blend. Then add 2/3 of the mixture
from the pan and blend until smooth. Return the blended portion to the pan and mix
thoroughly. Allow to cool, then form into patties.
Whisk together awesome sauce. Some would say, just eat your burger with condiments.
Nope. That's not what's happening.
Discussion
I made this literally forever ago, back in January. It was good but if I were to do it again,
I'd add green curry paste to bolden the flavors a little. I've never added spinach to a Thai curry
before but it's a good idea.
Judging from the second photo, I ran out of rice so ate my left-overs with pasta. Not a bad idea!
|
Maryland