Originally Posted by larry_stewart
Ok, so here's the catch.
As some of you know Im a vegetarian.
I often use Morning Star Crumblers as my alternative to Ground Beef.
This stuff does not bind together as regular beef would, so meatballs, burgers, meatloaf ... are out of the question ( *** My intention is not to use it in recipes that require it to bind, so no need to suggest ways to get it to bind , such as cheese, eggs ...***)
This stuff cooks/ browns totally different than its meat counterpart, so leave the cooking and experimenting up to me.
Here are some of the things I've used it successfully in so far, Im just looking for other suggestions.
Tacos/ taco salad
Ive mixed it in with that Hamburger Helper Crap ( kids love it)
There are probably others that have slipped my mind.
So, if anyone has any recipes / suggestions for me to use this product with, I'd be interested to hear about it.
All cuisines welcome, I love International Cuisines.
Substitute the meat with
Shan Style Noodle
rice noodles soaked in hot water until el dente
3 fresh tomatoes
ground turkey or pork or chicken (I use turkey)
1 sweet onion
3 cloves garlic
1 t turmeric
1 T paprika
pinch Kosher salt/black pepper
3T coconut oil but you can use any cooking oil.
1/2 t of peanut butter
juice of half a lime
1 t of fish sauce
1 t sugar
hot water at hand
BTB turkey base
Food process the fresh tomatoes and sieve to remove the bitter seeds and skins. Set aside.
In a medium hot fry pan add half the oil. Add the chopped onion and cook until the onion is translucent then add the sliced garlic. Fry gently for a few more minutes.
Set the onion and garlic aside. Add a bit more oil and gently fry the ground turkey. When it’s cooked add the onion and garlic back in. You’ll probably need to cut up the ground turkey into little pieces in the pan as the turkey is frying. Add the tomatoes and turmeric and paprika and peanut butter and fish sauce and sugar and enough hot water to be able to simmer the mixture for an hour over low heat. This is the ‘curry’. Let the curry paste reduce. Adjust with some S&P to your taste.
You’re looking for a rather thick curry paste consistency. But not too thick.
For the turkey broth follow the instructions on the BTB label to make a quart. You want a nice clean flavour so don’t add anything to it. All the other ingredients bring enough flavours to the dish.
You want the broth to be REALLY hot to warm up some of the other ingredients. Almost boiling.
Have the rice noodles soaked in hot water to ‘el dente’ and drained.
Serve in your special asian soup bowls.
First put in some rice noodles then a helping of the turkey curry paste on top then pour in just enough hot turkey broth to cover the noodles. You don’t want all the components of the dish floating in broth.
Garnish with fine chopped spring onion or cilantro.