Comments on: Textured Vegetable Protein http://freakgirl.com/blog/textured-vegetable-protein/10364 the delicious frosting on your internet Fri, 21 Nov 2008 14:31:07 +0000 http://wordpress.org/?v=2.3.1 By: freakgirl http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37336 freakgirl Fri, 11 Jan 2008 22:55:32 +0000 http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37336 hee! hee!

]]> By: brigita http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37335 brigita Fri, 11 Jan 2008 22:54:44 +0000 http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37335 Chickpeas are just beans with a better marketing team. ;) Chickpeas are just beans with a better marketing team. #

]]> By: freakgirl http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37333 freakgirl Fri, 11 Jan 2008 22:32:32 +0000 http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37333 Cool, greg, thanks. So the TVP will come in handy once the zombies arrive and we are holed up in our garage? Good to know. Cool, greg, thanks. So the TVP will come in handy once the zombies arrive and we are holed up in our garage? Good to know.

]]> By: greg http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37330 greg Fri, 11 Jan 2008 21:48:52 +0000 http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37330 TVP is uber delicious. I think of it as the food of the apocalypse. It's high in protein, sits dried in your cupboard for years, and goes in everything. You're right that you should just throw it in your soup. I think that is the best application for it. I think it sort of creates a processed chicken-esque element. I've done a lot of other things with TVP like meatballs, fake meat loafs, and taco fillers. I have a book on cooking with TVP. While the recipes are anything but extraordinary, it gives a lot of good ideas on applications of TVP. I use it as a starting point, and then make it more delicious. http://www.amazon.com/TVP-Cookbook-Using-Quick-Cooking-Substitute/dp/0913990795/ref=pd_bbs_sr_3?ie=UTF8&s=books&qid=1200088004&sr=8-3 TVP is uber delicious. I think of it as the food of the apocalypse. It’s high in protein, sits dried in your cupboard for years, and goes in everything. You’re right that you should just throw it in your soup. I think that is the best application for it. I think it sort of creates a processed chicken-esque element. I’ve done a lot of other things with TVP like meatballs, fake meat loafs, and taco fillers.

I have a book on cooking with TVP. While the recipes are anything but extraordinary, it gives a lot of good ideas on applications of TVP. I use it as a starting point, and then make it more delicious.

http://www.amazon.com/TVP-Cook.....amp;sr=8-3

]]> By: freakgirl http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37328 freakgirl Fri, 11 Jan 2008 21:13:20 +0000 http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37328 I loooooooooooooooove chickpeas. I loooooooooooooooove chickpeas.

]]> By: brigita http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37326 brigita Fri, 11 Jan 2008 19:50:37 +0000 http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37326 How about chickpeas? Same bean boat? How about chickpeas? Same bean boat?

]]> By: freakgirl http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37325 freakgirl Fri, 11 Jan 2008 19:42:16 +0000 http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37325 The TVP is waaaaaaaaaay cheaper than the Morningstar Farm crumbles, so I figured we'd give it a shot. I'm not the biggest fan of beans, although lately I've gotten better about it. The TVP is waaaaaaaaaay cheaper than the Morningstar Farm crumbles, so I figured we’d give it a shot.

I’m not the biggest fan of beans, although lately I’ve gotten better about it.

]]> By: brgita http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37324 brgita Fri, 11 Jan 2008 19:38:50 +0000 http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37324 Over the last 8-odd years of my life as a pescatarian, I think I've bought TVP all of once. Not the biggest fan (ditto the sponginess)--IMO, there are better meat substitutes/veg protein sources out there. Which totally doesn't answer your question...so kudos for giving it a shot! To give your soup a bit of a nutritious boost, maybe just dump a can of beans into the mix? Protein, fiber, vitamins...all good stuff! Over the last 8-odd years of my life as a pescatarian, I think I’ve bought TVP all of once. Not the biggest fan (ditto the sponginess)–IMO, there are better meat substitutes/veg protein sources out there.

Which totally doesn’t answer your question…so kudos for giving it a shot! To give your soup a bit of a nutritious boost, maybe just dump a can of beans into the mix? Protein, fiber, vitamins…all good stuff!

]]> By: freakgirl http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37306 freakgirl Fri, 11 Jan 2008 16:46:03 +0000 http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37306 I just realized how fucking stupid my question was - should I rehydrate in broth to add to soup? WHICH IS BROTH. I think what I meant to ask was if I use for other things, should I rehydrate in broth? God. Patrick, thanks for the tips and link. I just realized how fucking stupid my question was - should I rehydrate in broth to add to soup? WHICH IS BROTH. I think what I meant to ask was if I use for other things, should I rehydrate in broth? God.

Patrick, thanks for the tips and link.

]]> By: patrick http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37305 patrick Fri, 11 Jan 2008 16:42:26 +0000 http://freakgirl.com/blog/textured-vegetable-protein/10364#comment-37305 More detail (just found <a href="http://waltonfeed.com/self/tvp.html" rel="nofollow">this</a>): <i>How much water you use to reconstitute TVP® will largely depend on the size of TVP® you are cooking with. The small granules or bits of TVP® are easy to rehydrate: you can add them straight to soups or pour 7/8 cup boiling water over 1 cup of TVP® and let it stand for 5-10 minutes. Adding a little ketchup, lemon juice, or vinegar (acidity) helps speed up rehydration if you are in a rush. Remember, flexibility is a key component to cooking with TVP®. You can, if you prefer, use less liquid to rehydrate it and get a slightly different feel. You can also partially rehydrate the TVP® and then put it in the recipe you are cooking to absorb "some" of the liquid from the dish, and thus also the flavor. You can also change the texture of the pre-flavored items like the taco or BBQ TVP® by adjusting the amount of liquid you add. This can make it more moist or chewy. TVP® holds it's texture and feel in things like spaghetti sauce and stews and will still be good for leftover use. Caution must be used in caring for TVP® after it is rehydrated. It must be refrigerated and treated like a meat.</i> More detail (just found this):
How much water you use to reconstitute TVP® will largely depend on the size of TVP® you are cooking with. The small granules or bits of TVP® are easy to rehydrate: you can add them straight to soups or pour 7/8 cup boiling water over 1 cup of TVP® and let it stand for 5-10 minutes. Adding a little ketchup, lemon juice, or vinegar (acidity) helps speed up rehydration if you are in a rush. Remember, flexibility is a key component to cooking with TVP®. You can, if you prefer, use less liquid to rehydrate it and get a slightly different feel. You can also partially rehydrate the TVP® and then put it in the recipe you are cooking to absorb “some” of the liquid from the dish, and thus also the flavor. You can also change the texture of the pre-flavored items like the taco or BBQ TVP® by adjusting the amount of liquid you add. This can make it more moist or chewy. TVP® holds it’s texture and feel in things like spaghetti sauce and stews and will still be good for leftover use. Caution must be used in caring for TVP® after it is rehydrated. It must be refrigerated and treated like a meat.

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