Pineapple Chick'n and Rice Casserole (vegan)

 

INGREDIENTS:

3 cups of mock chicken or

soy curls cooked in chick'n broth

and pressed dry

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1 1/2 cups uncooked rice or quinoa

1 cup coconut milk

1 1/4 c. water

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1 cup broth + remaining coconut milk

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1 red onion, chopped

1 red bell pepper, chopped

2- 8 oz. cans of crushed pineapple (pour off juice)

(green onion for garnish)

This recipe is a family-friendly, vegan version of what is often called Hawaian Pineapple Chicken. It was a popular recipe for dinner parties in the 70s when so many people had begun to holiday in Hawaii and wanted to recreate that lovely experience. I veganized the conventional  recipe using soy curls and it was a big hit at a weekend potluck. Looking at it now, makes me want to make it again this weekend. For that reason, I am quickly taking down the recipe instructions before I forget them!

As mentioned, this is "family-friendly" which at our house is code for not too hot and spicy. Please apply the heat and spices that you prefer.  

METHOD:

1. Start by cooking the soy curls-- 3 cups of nice big plump ones-- in a savory chicken-like broth. Cover them with water and add a tablespoon of savory chicken-like powder for every cup of water you covered them with (maybe 6 cups of water?) You may have a favorite chicken-style powder on hand, or you might like to try one of the two broth powder recipes HERE 
2. Stir in the powder well and bring to a boil for a couple of minutes, then turn down the heat and let it simmer, reducing the liquid a little by so doing. Stir to prevent burning and sticking. The soy curls will soak up that broth pretty efficiently. When they have done that, remove the pot from the burner and set it aside to cool for a bit. 
3. When cooled, put a fine mesh sieve/collander over a bowl or clean pot that will accommodate the broth you will be pressing out of the soy curls. I usually do this in the sink since it is easier to press down-- gravity and all that. Press firmly (but not so forcefully that you squish or break the soy curls) to release the broth. A potato masher is helpful. When you are satisfied that the soy curls are as dry as possible, then go ahead and cook your 1 1/2 cups of rice. Please use the recipe you generally do, only sub in one cup of whole fat (Or reduced fat-- your choice) coconut milk from a 14-oz. can instead of 1 of your cups of water. 
4. Chop up the onion and red bell pepper and add them to a hot wok or frying pan along with any coconut milk left in the can, and a cup of the broth (the flavor). Stir fry for a few minutes (not long). You can add in other vegetables if you like (corn nibblets? diced celery? green peas? mushrooms? broccoli florets? cashews?)
5. Drain the pineapple juice off the canned crushed pineapple. Add the pineapple to the vegetables, and add in the soy curls. Gently mix together for a couple of minutes, and along with the rice (or quinoa), combine everything in your cooking dish. You can use a standard 13" x 9" casserole pan or I used my ancient Corningware slow cooker that I inherited back from our son when he married almost 20 years ago-- the slow cooker works great at the potluck we attend that is usually a big run of casseroles on 2 ovens. 
6. Pour the leftover broth (if any). Heat through if you wish, or do that at the potluck.Everything is already cooked, so you don't have to worry about somebody getting an unpleasant raw chomp of a carrot or whatever-- you know. You can add vegan cheese shreds or a vegan cheese sauce if that is something you like to do. I just sprinkled on some green onion clips to garnish. 
7. Please let me know what you added or any critique or ideas and readers will have the benefit of your cullinary and nutritional additons! Thanks so much for reading through this massive recipe and for contributing to the community joy and healthy living!