Soy Strips with Rougaille and Watercress Salad

by Patty and V 

Serves 2

V is from Rodriques, an island in the Indian Ocean near Mauritius where Creole Cooking reigns. Rougaille is a local favorite and here V combines it with marinated tvp soystrips and watercress salad, to make a light but filling summertime meal.  Rougaille is a spicy tomato sauce that can be used as a base in various dishes.

Rougaille
1 tbsp ginger, grated then chopped
1 tbsp garlic, crushed
1 onion, finely chopped
1-2 red chillies (to your taste)
2 tbsp fresh parsley, finely chopped
3-4 tbsp olive oil
A few sprigs of fresh thyme
1 tbsp tomato paste and 1 can crushed tomatoes
1 cup hot water
marinated soy strips

Watercress Salad
1 bunch watercress (remove roots)
1 cup red and green capsicum, chopped
1 carrot, grated
orange slices to garnish
dressing:
¼ cup olive oil
¼ cup orange juice
2 tbsp chopped gherkins
1 tbsp finely chopped red onion
2-3 tbsp cranberry sauce

Rougaille:  Heat the oil in a large pan, saute the garlic, onion, ginger and thyme until the onion is clear.  Add the tomatoes, tomato paste and chilli and allow to simmer for about 10 minutes.

Meanwhile heat another pan and fry the marinated soy strips in 1 tbsp of olive oil until brown.

Add the soy strips and one cup of hot water to the sauce and bring to a boil, then quickly reduce heat and let simmer for 10 –15 minutes until sauce thickens, stirring often. Remove the thyme sprigs before serving.

Mix watercress, capsicum and carrots and arrange over orange slices.  Mix dressing ingredients together and pour over salad. Then place rougaille soystrips on top.

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