How is my birthday month treating you so far? It’s pretty much as expected, which means very sunny and blue skies, cooler weather with periods of rain.
Blech.
But the good news is that it’s my birthday month and very likely the month I release It’s Only Forever for your happy ending loving pleasure!
But we’re getting ahead of ourselves and we’re here to talk food, not romance books. Right? …right?!?!?
My first thought when I stepped into the kitchen was Katsu. I was in the mood for something Katsu-like without actually having to fry something. It’s not just about the oil either but the time and the energy so I went with the lazy vegan’s “fried chicken” which is what I sometimes call TVP. You know, textured vegan protein? Well I love the stuff because it’s so versatile and depending on the flavors you use to rehydrated it, you can transform it like magic.
Well I rehydrated it in a water & broth mixture that was seasoned with ginger, garlic & turmeric and a splash of soy sauce. See where I’m going with this?
Anyway, I was thinking Katsu but I didn’t make a Katsu-style sauce, instead I found this vegan quince jam and turned it into a sweet & spicy Asian inspired sauce.
It was easy and delicious, and it was like having vegan takeout food right at home.
Kitchen Tools:
*Stock pot
*Air Fryer
*Mixing bowl
*Cutting board
*Kitchen Knife
*Whisk
Ingredients:
*TVP
*Quince jam
*Green cabbage, sliced thin
*Onion
*Jasmine rice
*Broth
*Hot sauce
*Lime juice
*Herbs & Spices
Instructions:
*Rehydrate TVP by boiling for 10 to 15 minutes or until the pieces are soft all the way through. Drain & set aside to get excess water out.
*Cook Jasmine rice according to package instructions.
*Heat a skillet over medium high heat and add a splash of water or broth.
*Add onion and cook 3 to 5 minutes, just until onions start to turn translucent.
*Add green cabbage, salt & black pepper. Cover and stir regularly until cabbage is cooked through, about 15 minutes. Be sure to add more liquid as necessary to avoid sticking and to help the cabbage steam.
*In a medium mixing bowl add lime juice, hot sauce & quince jam. Whisk until blended. Add more juice (or water) if you want a thinner sauce.
*Cook TVP in air fryer on 200C for 12 minutes.
*Remove from air fryer and toss into the mixing bowl with the quince mixture.
*Plate it up and get your yum-yum on!
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The Spicy Spatula 
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