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SPICY THAI MINT CHIKN
2 cups TVP or TSP (Textured Vegetable Protein)
2 cups Shiitake Mushrooms (dried)
3 cups water
3 cups RVS (roasted vegetable stock)
1 lemon grass stalk cut into 3 inch pieces
2 bunches of fresh mint (remove thick stems and chop the leaves)
1 bunch fresh cilantro (remove thick stems and chop the leaves)
1 lime juiced
4 Serrano peppers (remove seeds and membrane in two and keep them for two, slice all)
3 Jalapeno peppers (remove seeds and membrane and slice)
8 cloves garlic roughly chopped
4 tablespoons dark soy sauce
1 tablespoon agave syrup
Boil the 3 cups of water and pour it over the shiitake mushrooms. Let them stand for at least a 1/2 hour.
Boil the RVS with the lemongrass for about 5 minutes. Add the TVP or TVS to the liquid. It will quickly absorb a lot of it. Add the Soy sauce.
When the shiitake mushrooms are done soaking, squeeze out as much water as you can and put the mushrooms in a Cuisinart (or any food processor). Pulse the mushrooms until they are about the same size as the TVP. Add the mushrooms and the mushroom stock to the pot with the TVP. Add the lime juice, garlic, agave syrup to the TVP/mushroom mixture. When most of the liquid has cooked off, add half of both peppers and half of the mint and cilantro. Let it continue to cook the liquid off.
About 5 minutes before you're ready to serve (over brown rice of course), add the remaining mint, cilantro and peppers and let them cook. This will give you added freshness and texture as opposed to putting everything in at once.