Soy curls made to taste like Almond Chicken on a bed of steamed kale
Do you ever find yourself remembering a great meal at a restaurant from years ago, and develop a craving? We used to like to go to this very typical American-Chinese restaurant in Spokane that served Chinese food the way we liked it, the tackier the better. Sticky, bright red sweet and sour sauce, bright yellow lemon chicken, you get the idea. My favorite item on their menu was Almond Chicken. It was something I never figured out how to make at home (and probably would have cringed at how unhealthy it was anyway). I found myself wondering how to re-create the essence of what I liked about this dish without re-creating the bad stuff—the animal protein and the greasy gravy.
God Bless Soy Curls.
|A plant based version of the standard American Chinese Restaurant "Almond Chicken" |
|8. Remember to close your eyes with each bite, sigh and be happy and grateful to be alive. Bless the cook. Don't bother wiping the grin off your face.|