I have been playing around with dehydrated soy for a few weeks. I have found that large pieces take a long time to hydrate and sometimes end up chewy if you rush them. The soy chickin that was used in the
Kabob were dehydrated soy. We used the remainder with some Bar B-Que sauce. They came out well but are still not my favorite thing to cook with.
Ashley made some amazing cabbage as a side dish and it meshed with the BBQ soy chickin very well. It made for a great meal when combined with a nice warm roll.
I am really looking forward to these types of meals on a regular basis when the girls (Ashley and Kaleigh) move in later this month.
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