Vegan Chik’n Salad with Soy Curls

Vegan Chik’n Salad with Soy Curls



Hi everyone, I’m Kim Campbell and thank you for joining us in our PlantPure Kitchen Live show.
I’m excited tonight is the very first night that we have gone live on YouTube.
So this is all sort of new for us and it’s going to be a lot of fun. If you want to participate
you can go into the chat box and you can chat with me,
you can chat with Nelson because he’s in the chat box, too, and he can answer your questions.
We have people from PlantPure in the chat box so they can help out with questions.
So I want to give a little background on this show if you’re brand new to it.
I had this vision for every Thursday night – when the pandemic started
we all got sort of holed up in our houses, and I thought what a great idea to cook together,
so we’ll do a cook along. And I wanted everybody to join me and have all of their ingredients ready to go and prepped and
So if you’re interested in doing that
You don’t have to cook along but it’s great because you’ll have a meal but if you’re interested in cooking along with us
Every Friday we send out the recipe and a grocery list. So if you go to the video
video notes below show notes, whatever you want to call them, you’ll find a link where you can actually join and
we will send you the the recipe and the grocery list.
So it’s a really a fun thing. We’ve done 13 shows. I believe this is number 14.
So it’s it’s interesting.
My daughter’s usually here with me, but she had to work today, so she wasn’t able to join me
So Laura next time you’ll be with us. We are making I
Called it
Let’s picnic because this is a time of year where people like to pack things and take things
Nelson and I like to go to concerts and we like to go on bike bike trips
So we pack our lunch and this is one of our favorite lunches chicken salad and people keep asking me
How do you make chicken salad? I never really had a recipe so I sat down and I put it together tonight
We’re going to make soy curls soy curled chicken salads, which is kind of interesting
If you don’t know about these we’ll talk more about them tonight
we’re going to make tofu mayonnaise which is tofu and and nuts and then we’re put it all together because we’re going to
Soak the soy curls and we’re gonna put it all together and make a really fun
Chicken salad and we’ll talk about all the variations. So let’s get started
And I put my ingredients back in the order that they were in
We’re gonna the first thing we’re going to do with this
Recipe is we’re going to sew our soy curls because you want those to soak for a while
And I heated up some water to tell you the truth when I soaked my soy curls
All I ever do is put them in warm water. I don’t boil the water
You can season the water. If you want. You can use a vegetable broth. You can do anything you want
the soy curls look like this and they’re dry and
The company that sells these is called Butler foods
You can go to Butler foods calm and you can order them from directly from the company. You can go to Amazon
As far as I know unless any of you know, I have not seen them at Whole Foods
I haven’t seen them in my mainstream grocery stores. So I always order them online
If you order them through Amazon
You’re gonna pay a lot more you’re gonna pay between five and six dollars a bag and today
We’re only going to use a half a bag
Someone wants to know will there be a cookbook number three and then a Z Tammy?
Hi Tammy, no, it isn’t. It’s just something I throw together
So yes, I have a lot of recipes and we’ve talked round him out about making a cookbook
But right now I like the education part of it. And so that’s I guess the next thing I know Nelson’s smiling because
So I’m gonna take these soy curls and I’m gonna put them in the in the bowl of water and just let them soak and
Forget about him walk away
It takes about 10 to 15 minutes
I tend to take I tend to put them in there and just forget they’re there and
That’s only a half a bag and you’re gonna see how much it’s going to plump up
but I recommend if you love these soy curls by infirmed directly from the company because
They make more money and they’re a really good company
One more thing about these soy curls they’re made with 100%
non GMO organic
Soybeans so the only ingredient in it isn’t soy beans and how they make is they cook the soybeans and then they dry the soybeans
And then they use a process to stretch them and nobody knows that process because it’s very proprietary
And I think they’re probably looking to patent it. So it’s a really cool company
So we’ll set these aside and I’ll put them over here. And now I’m going to make mayonnaise the story behind the mayonnaise next
arts ten years ago and we cooked for people right here in Hillsboro, North Carolina and
These were these were traditional eaters. These were people who ate potato salad and chicken salad
and that was before soy girls didn’t have soy curls then but but we made potato salad with our mayonnaise, but
Alpaca, the mayonnaise was a nightmare. There is no mayonnaise on the market today a vegan mayonnaise
It doesn’t have tons and tons of oil
so I was dreaming about mayonnaise when we were going through this and
We discovered that tofu makes a really nice mayonnaise
but we wanted it to be a little bit silky or a
Little bit richer so we added nuts to it. And then we seasoned it with vinegar a little bit of maple syrup
Some lemon juice because that’s all part of mayonnaise. But the base of the mayonnaise is
the tofu and the cashews
So I didn’t want to go to the store today. I ran out of cashews and I was making a recipe at home
so I used
These you really can use any nut
I actually used hemp hearts today and it came out beautiful because there’s enough fat in there that it’s gonna make
The mayonnaise and tofu was naturally has fats in it too. So it makes it really nice
This mayonnaise is so delicious. You can make a dressing from the base
I’m gonna go ahead and put this stuff in the blender. You could start putting things in your blender
You can make dressings with the base. You can do just make dips with it
It’s really nice a half of a cake a tofu
I put a little bit more in there because I like to have X draw and
double the recipe if you think you’re gonna have need mayonnaise and it lasts for about seven days, so I would go ahead and
Double it if you if you have you know, if you have have a need for it a quarter cup of raw cashews
And I’m using my Vitamix, so it’s really got a lot of power to it
If you don’t have a Vitamix
you can certainly soak those cashews and boil them and
Soften them up a bit and you can also use a bullet which is really nice. I use my bullet this morning
so I still don’t have this recipe memorized and and here’s why I
Make it different every time sometimes I wanted a little more sweet. Sometimes I wanted a little more lemony
But I think Nelson’s wanting me to tell you that we had a woman in our jump start when we made this
We made a potato salad with it. She said it was the best
Potato salad she’s ever had and she wasn’t plant-based
So it’s it’s a good mayonnaise and then we’re gonna add lemon juice a tablespoon of lemon juice
I always use fresh if you can so I’m just gonna squeeze a little bit in here
You know I got mine at Costco I got it at Costco and I I
Keep all my nuts and seeds in the freezer. And actually I keep my soy curls in the freezer too, because
40% of the calories from these come from fat so they say they’re shelf stable
But if you’re not going to use them up, I just stick them in the freezer. That way they won’t go rancid
I really noticed when things go rancid, but I you know
I I buy bulk and Costco and then I just throw things in the freezer. I have an extra freezer –
Apple cider vinegar, we’re going to add two tablespoons of it
You really could use any kind of vinegar but this is just the easiest easiest one
mayonnaises are so
Mayonnaises that’s not a word. I don’t think mayonnaise is so different depending on the brand you buy
if you buy
Miracle Whip it’s sweet. If you buy Hellmann’s it’s a little bit more salty. It’s savory and then there’s Dukes
I mean everybody has their mayonnaise preference about two teaspoons of maple syrup. I grew up on Miracle Whip
So that’s why I put the babel syrup in there
But if you don’t want a sweet, you can certainly leave the maple syrup out
hey camel, Laura wants to know if you use hemp parts and
cashews
One-to-one, so if I called for 1/4 cup of cashews, then go ahead and use a quarter cup of hemp parts
That’s that’s a think about nuts. They’re all they’re all really similar. You could use almonds. I’m putting some salt in mine, too
You don’t have to salt it
If you don’t want to a couple of tablespoons of just water that’s going to get your blade spinning really nicely
I know a lot of people like to use the silken tofu because it’s soft. It’s smooth
But when you buy silken tofu, you’re buying water because it’s full of water
I would rather use this tofu extra firm tofu and add the water to it because then you get more mayonnaise
That we sent out
Oh
Yes, ooh
so I
Wanted people to have a nut free option. So here’s the thing. You can completely leave out the nuts
Sorry, I made a mess. And you’re still gonna get a
Really nice mayonnaise. It’s just not going to be quite as smooth, but you absolutely can leave out the nuts. I
Should have done that tonight to show you but either either way it just creates a little bit different consistency
Sorry about that. You know I put cashews in it for so long that I’m gonna think not to put it in
Let’s put the top on here
Bring this over here so you can watch this machine do its work
This is the tamper and you need to use the tamper for this because you’re going to need to push down in and you don’t
Want to put your spatula down in there. I’ve ruined many spatulas. So we’ll start out low. I’m gonna make a noise you guys
Okay, I got it push down the sides you can see sometimes you just have to stop it now
It looks like ricotta cheese
Which actually this is how I make vegan ricotta cheese, too
So we’ll turn it back on you can always add a little bit more water if you want to get your blades spinning nicely
So
I’m just going to keep working on it because I I have faith this will turn smooth and get beautiful
I’ll do it one more time
So so Kim Linda made the good point that you can also use sunflower seeds or pumpkin
Really use any kind any kind of nut or seed that you want
So I have have mayonnaise hair tonight you guys that’s okay
It’s really smooth
You can get it even smoother, but I think that’s good enough and I’ll take it out. So you have a look at it
But the reason that I make bigger batches because you saw how much work it’s not a lot of work
but it’s a little bit of work and
You really okay. I got to get the mayonnaise off my glasses here
You really need to kind of get those blades spinning and working so I will put it in the bowl
That’s a great idea thank you for saying that Susan you could actually use
Yogurt instead of mayonnaise and then season exactly the way I did with
Vinegar and a little bit. We probably don’t need lemon juice and yogurt cuz it’s already pretty sour
Suzanne
It gets a little bit warm, but that’s okay it won’t it won’t hurt anything I
Think I got all of it
And the recipe calls for I believe it was 1 cup of mayonnaise
So I might be over just a little bit one recipe is about one and a quarter cups
So I might be over just slightly
But you were talking about yogurt, so I wanted to share this with you I
Make my own yogurt. That sounds like we need to do a cooking show on yogurt, but
when I can’t do that, I buy kite hill because this is a pretty clean product and
This is a Greek yogurt so you can see how thick it is. So
You could certainly build a mayonnaise
from yogurt
Which is really nice. We make salad dressings from from the yogurt
This also doesn’t have a lot of sugar in it so you can control how much sugar goes into it as well
So Keck wants to know when our plant pure meal starters will be available so I could answer that
Yeah, easily be and the latter part of August
And we’re really excited about this product line because these are gonna be really affordable
People be able to quickly prepare
meals with these products using fresh or frozen produce
and also we’re going to be making these available and
underserved communities
At cost so the idea is to help people
enable people to make a serving of food for less than $2 a serving by waiving our profit margin, so
We’re pretty excited about that. We’ll do a show on them. I
I’ve made those meal stars. I mean I was
Helping to engineer them me and Fernando and I a fellow up in
Philadelphia who’s kind of a food whiz
But these meals are so easy
You just really just add water and stir that’s it produce and something then you choose the produce you want
So we’ll do a show on them and I can feature them
so now I’m going to add all of the ingredients that go into a
chicken salad
Before I do that I want to say you could take that mayonnaise and you could put curry powder in it
And maybe a little bit of ginger and you could make curry chicken
Which is really nice when you’re making a chicken salad to go the curry route
I’m actually going to take a little bit of mayonnaise out. So I feel like that’s a lot of manning’s I
Don’t want it to be goopy. I can always add it, but I can’t take it out. So I’m going to
Take some of it out
And
To this we have I’m going to go in the order we have the soy curls but they’re not quite ready yet
We’re going to add some lemon juice to it
and
Maricella wants to know with this plant-based
mayonnaise
Last longer and be safer in potato salad at a picnic compared to regular mayonnaise
Here’s what I would say about that. I think when you’re in a picnic food can go bad
less so if it’s plant-based but still if you have moisture and you have protein and you have the right temperature you
can get some food poisoning, so I would make sure that you
Keep it in a cooler
And you know really keep it cold for food safety reasons. So I just put a lemon in there
I put a couple of teaspoons of lemon in there. I’m going to add celery that
Was two stalks of celery and then one carrot
I only did the carrot because to me food has to be colorful
It always has to be pretty so I put a carrot in there
And then Chris wants to know if our plant pure aprons are for sale like this. They aren’t these nice. I ordered this on Amazon
Massimo is working on getting some really nice aprons
So stay tuned because I think we are going to have plant plant pure aprons and Cheryl
Our meal starters won’t be in the stores initially, but they’ll be available online at our website
I’m put in a red pepper, and now I’m adding the onions to it. So it started look like a salad
I mean, it’s really there’s a lot to this and I just took dill pickles and I chopped him up
and
I wasn’t quite sure about the
Grapes grapes add an element of sweetness to it and growing up
We never put grapes in our chicken salad, but it’s really good something about the sweetness of it
And then I’ll put that in and then fresh dill
Fresh is always better
If you have fresh, especially this time of year a little bit of salt and pepper this time of year
you want to make sure that you utilize that things that are
Cheap and are in season, so I think that’s everything a little bit of Dijon mustard
You can use any kind of mustard you want for that and then I’m just going to set it aside and
I want to show you the soy curls
You can see
They’ve really really absorbed a lot of water so then what you want to do is drain them
Drain them really well, some people actually push them out push them and get all the moisture out
I don’t really need to do all that you could
Chop it up just like this and put it in your chicken salad, but I want it to taste more like a chicken salad
So I’m going to put this in my food processor, but you don’t have to
Lauria wants to know if you use dried dill how much you use half the amount of dry
That you would fresh because dry is more potent, but what I’ll say about that
is if you’re like me and you have spices that you don’t use the spices become less potent with time, so
Spices do expire and I know I have a Chinese five-spice. I never use it’s in the cover
So make sure if you’re not using them, you know after six months to a year, they just don’t have that flavor
So I’m gonna put the soy curls in the food processor
and by the way, you can make
tuna fish with this
If you process it
It’ll look just like tuna fish and then if you want it to have the flavor of tuna fish
You can put some nori sheets in here or some dulse flakes and it’ll give it that fishy
Just be careful how much you put in
Okay, here we go
I’m gonna process this down quite a bit because I like it really crumbly but you know, it’s really it’s a personal preference
Hey Kim Sheree’s asking how much red pepper did you add? I used one red pepper
So I mean depends on how big your red pepper is, but I wanted to use a poblano pepper in there, too
Because that’ll make it a little bit spicier. But this is like think of this like this is like your tossed salad
It’s whatever you want your chicken salad. It tastes like I
Want to try the curried chicken salad?
I’m going to add some lime juice and some ginger to my mayonnaise and then I’m gonna put raisins
and a touch of apples in it see what I get, but it’s sort of a
Sort of an open plate. I mean you can do whatever you want with it
You’re gonna do that now or no not now later. You’re gonna try it
You’re gonna I want to try it and I’ll have to taste test it. Yeah, you’ll have to taste this
So maybe we’ll have two recipes in one
so you can see how
How far I took this down I’m gonna go ahead and
Mix it
And if you have kids and you’re packing lunches you can just stick this in the refrigerator it’s good for several days
It’s really colorful
And
I am gonna put a little bit more mayonnaise in here
And the reason being is I have a lot of vegetables and I want it to combine a little better
One thing I think’s important cam is because I actually we didn’t have the red pepper on the recipe either
But you know the point that you just made
which you can
Throw you can kind of throw in
Whatever you like into this that you know to make it your own, you know, I I am sorry
You know what happened?
I was making crab cakes this morning for next week’s recipe and it called for a red pepper
So I just doubled it and put it in my bag to come to the kitchen live. So
that’s
There’s no hard rules with cooking. That’s right. There are no
to make this your own
So I’m gonna turn my steamer on because what I want to do is show you you can make a chicken salad sandwich
put it in a PITA put it in a wrap you can put them in tomatoes and I’ll do that tonight or you can
Put them in a Collard wrap so we had this last night
Collards are are huge
They’re really big and they’re fun for wrapping and I’ve done them raw and I’ve done them cooked
But I think if you wrap them after they’ve been steamed just a little bit or blanched
It makes it a lot easier to wrap them. So I actually did one. So what I did is I cut the
The rib out of it because the rib is really tough. So I’ll set that over here
so you lay it down just like that and then
When I go up I go up kind of a ways because
This is really no fun to eat, but you can put it in the bag and you could make a vegetable broth
But I’m not doing that tonight. So
Linda wants to know cam if you don’t have a blender
I guess if you could just use a knife to chop up those sweet curls you can in fact a lot of the recipes online
That’s what they do. They’re just chopping them up so you could definitely do that
Just you don’t have a food processor
You need to get food processor
Black beans. Ooh, that would be really good. That would be excellent. Yeah. See there’s just so much you could do with this
All right, and then
So this is my steamer, I don’t know if the cameras can get this but I
Have water down in it this boiling
And you don’t have to put these you could actually put it right in the boiling water
But I just stick them right in my steamer
You see how quickly though they’ll cook
And then I’m going to put my top on it and share with you
My tomato, so if you want to get really fancy
and you would like to
Fill a tomato for an appetizer you could do that
I know sometimes I
Get tired of the bread thing and I think it’s good to kind of think outside the bread box a little bit
My mom used to do Tomatoes like this. We thought it was really fancy
She would put cottage cheese and paprika in it. And we thought it was fancy. So that’s one way you can do it
Something else I bought
These are just whole wheat pita wraps, but I bought these and
Brian’s behind the camera right now and he said, oh we tried those. I hadn’t tried them. I tried him the first time today
They are
Pretty clean wraps are not the cleanest but these were pretty good. I got him at Walmart they had
whole grain flours
Sorghum flour brown rice flour corn flour. I mean a little bit of oil at the very very end, but for the most part
It was pretty clean
But it tasted
Not so good. You have to steam these I think but
They’re they’re pretty pliable, but I didn’t love the flavor of them. But this one was, you know cucumbers radishes
Feta and kale. There’s no credit in that though. So that was kind of interesting you can laurie has a great question here
Yes, absolutely, you don’t have soy curls you can absolutely use chickpeas I do it all the time and
I think it’s a great option. It’ll be a little bit softer
But if you have your carnivore friends, and they don’t think they want to be plant-based. This is a great thing to
to fool them with
Okay
I
Think the thing about Collard wraps those you want to eat them right away
Because they do get soggy. I put them in the refrigerator and they they’re not great the next day. So I’ll turn that off
There and fill them up don’t overfill them
And
Because we split this
what you want to do is just
just
Fold it over like that and then bring it bring it to you
Just like a burrito and then bring in your sides. I
tend to over stuff things and then just
Like that I
Think those are kind of pretty I’m gonna put this in here we’ll do another one and
You can do it raw. It’s just they’re just a lot more chewy ER
All right, and then
Fold it over just like that
Bring it up and
The thing about collards is they’re pretty tough. Not tough. They’re pretty Hardy
They don’t break like like you would if you were using Swiss chard
This one’s kind of overflowing a little bit
Yeah got a couple more to do so
Next week, we are making I call them zucchini cakes
but think crab cakes my mom used to make
We had a lot of zucchini in the garden and my mom used to make zucchini cakes cakes
and she made them out of eggs and
Zucchini and then she fried them. So and I loved him, but I tried to make him plant-based
So and there dilt they’re delicious
So it’s like that
Fold it over. I’m getting sloppier. Usually you get better the more you do, but I’m getting sloppier
All right
And then we’ll fill a PITA
And I like to put a lot of things inside my PITA
Look at all the vegetables we’re eating
tons and tons of vegetables
And if you do this with kids you can get the kids to build their own they feel like they’re in control
And that
Is it all right so
I’ll keep wrapping after we turn the camera off if we don’t have any more questions
We have one more Gloria wants to know how long
in the fridge
This the chicken salad, I would say it’d be good for three days three to four days
It’ll start to get a little bit watery. So you might want to just drain it off a little bit
Because all of the vegetables when vegetables are exposed to salt natural salts
They tend to wilt a little bit and they weep out some water
So it might get a little bit watery, but you could just drain it out tastes delicious. What type of pita did you use? I
Do not know. I think it’s it’s not Trader Joe’s. I think it’s something I got a
Sam’s Club, and it’s pretty it’s a hundred percent whole wheat? So that’s the trick when you’re buying wraps
Pitas bread learn to read labels and then repeat you find the one that you really like like I like
Dave’s killer bread
I know they do use a little bit of oil to keep things from sticking but I just buy the same thing over and over
That’s why it was kind of fun that I I did these new wraps
So we’ll try those most grocery stores have various pita wraps, right they do they do
I like Trader Joe’s too. But the line to get into Trader Joe’s right now is really long
Because there are social distancing so it takes about a half an hour to get in there
But so I hope that you have dinner. I hope you were able to cook along with me
We’re going to do this every Thursday night at 6:30
Tell your friends share your pictures tag me that’s always a lot of fun
Give me some ideas of what you would like me to cook
I was trying to keep it in season a little bit things that we can access and find
but anyways, if you want to join you get the recipe for the crabcakes sign the link below click the link below and
Let us know give us your email and we will send you the recipe tomorrow. Have a great
I was just going to insert something to say that this next recipe coming up. It’s one of your best recipe
Yeah, the crab cake
Is so delicious and the taziki’s sauce is incredible
He’s had him twice in the last 24 hours because we had to test them but they’re really good
We have them a lot on Christmas Eve the kids like them for Christmas Eve, but they’re great for summertime, too
So have a great evening. Enjoy the recipe and I’ll see you back here in a week. Thanks for joining. Oh
My nose
You


Vegan Chik'n Salad with Soy Curls


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