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LIGHT & LOCAL |
| • | There's something about tomatoes |
One of the things I like about my job is trying new products for this column. I can walk to Kale's Organic Market in Hawai'i Kai and find healthy, interesting foods and chat with the knowledgeable and friendly owners, Faith and Kale.
Faith has introduced me to Quorn, a meat substitute.
The key ingredient in Quorn brand products is mycoprotein. Myco is derived from the Greek word for fungus. The fungus family includes mushrooms, truffles and morels; this product uses a fungus called Fusarium venenatum, a source of protein low in fat and calories.
Quorn makes products such as nuggets, tenders and cutlets. I especially like the Naked Cutlets because they are versatile and absorb seasonings so readily. In fine print, the label says you can "Dress them up yourself!"
Find these products in the frozen-food section of health-food markets. The cutlets and many other Quorn offerings are gluten-free. However, they contain a small amount of egg white and milk, and are not recommended for vegans.
You can use the cutlets to add protein to a healthful, filling salad.
CURRIED COUSCOUS SALAD
For the rub:
For the salad:
In a small bowl, mix the curry powder, Hawaiian salt, brown sugar and chili pepper flakes together. Rub 1 tablespoon of this mixture onto the cutlets. Spray a nonstick skillet with cooking oil spray and brown the rubbed cutlets on both sides. Remove from the pan. Cut into 1/4-inchdiagonal pieces and squeeze the juice of the lemon over the cutlets. Cover and allow the cutlets to cool. Place the pumpkin seeds and sesame seeds in the same skillet and toast the seeds until they pop. Be careful not to burn them.
Spray the same skillet with oil and saute the garlic and carrot until the onion is translucent. Add 1/4 cup of water and cover and cook for 3 minutes or until the vegetables are tender. In a saucepan, bring 1 cup of water to a boil and add the couscous; stir until combined. Remove from heat to prevent burning. Cover and allow the couscous to sit for about 2 minutes or until water has been absorbed. Separate the grains by fluffing them with a fork.
Add the sauteed mixture and heat through. Carefully fold in the cranberries, one third of the pumpkin and sesame seeds, and the rest of the curry rub mixture.
Spoon the entire mix onto a serving platter and place the marinated cutlets on the top. Sprinkle with the remaining pumpkin and sesame seeds. Garnish with Chinese parsley.
Serves 6.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
