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I use unflavoured Soya-mince (not sure if exactly the same as
your talking about) in either larger chuncks for casserole
dishes or the smaller mince for bolagnese type sauce. The
TVP I've had in the past has been more like mashy lentils than
the dry soya-mince. A large manufacturer in Australia is Sanitarium
who make vege-sausages out of the stuff. I visited a luxurious
vegetarian restaurant in Beijing that used fried gluten and tofu
into shapes (including animals, which I thought defeated the purpose)
but was all incredibly flavoursome and filling, the presentation
was much more precise than anything I'd seen before.... Anyone
visiting Beijing I can give directions (no names unfortuantely)
to this fab place...
Cheers
Scott, Esq.
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Sorry for not replying earlier... just got back from sailing 1000 miles
(SF <-> Ensenada) when I did cook with the TVP.
Turned out very well. I had the Flakes-type. Just added it in
canned chilli. Cooked very fast. It was ready when the chilli
started bubbling. Also made marinara sauce for pasta. Mouth-feel
was excellent with enough texture for chewing. The crew thought
it was ground meat!
I have some left, so I'll experiment somemore - maybe shaping them
up to be like pieces of meat.
I purchased them in bulk at a organic, wholesome supermarket in
the Bay Area, called "Whole Foods".
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| Here are some recipes I pulled off the "Web" for my cousin who has recently
become a vegetarian:
Quick Barbeque Sandwiches
--------------------------
1 Cup TVP
1/2 Cup water
1 Medium onion, chopped fine
1 or 2 cloves garlic, minced
water or other liquid for sauteing
Your favorite barbeque or mustard sauce
Mix the TVP with the 1/2 cup water and set aside for 5 minutes.
Saute onion in about 1 Tbs liquid until almost clear. Then add garlic
and cook for another minute. Add the reconstituted TVP. Add the barbeque
sauce until the mixture is the right consistency for sandwiches. Heat
thoroughly and serve.
Basic Bean Burgers
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1 Cup TVP
1 Scant cup boiling water
1 TBS tomato paste or ketchup
1 16oz can pinto, kidney, or other beans, drained
1/4 Cup whole wheat bread crumbs
2 cloves garlic, finely minced
1/2 Tsp. oregano
1 Tbs. tamari or soy sauce
1 Tsp sweetner
Salt and pepper to taste
Whole wheat flour for dusting
Pour boiling water over TVP and tomato paste in a blowl. Stir and let
rest for 10 minutes. In food processor, combine TVP mixture and remaining
ingredients except for flour. Pulse until mixture is almost a puree.
Dust hands with flour and shape mixture into 6 burgers. Dust them lightly
in flour. Layer the burgers with sheets of waxed paper and refrigerate
for at least one hour. Cool on a grill covered with foil for about 10
minutes on each side.
Peanut Burgers with Satay Sauce
-------------------------------
Follow the directions for Basic Bean Burgers above with the following
changes. Omit the oregano and add 1/2 Tsp. Ginger. During the last
pulse of the food processor add 1/4 Cup chopped peanuts. Leave them
crunchy. Form into patties as described above and serve with Satay
Sauce.
Satay Sauce
1 small onion, minced
1 clove garlic, minced
1 small chili pepper, chopped
1 tsp sesame oil
1 cup natural chunky peanut butter
1/4 cup teriyaki sauce
2 tsp brown suger
1/4 cup water
1 tsp tomato paste
1 tsp sesame tahini
salt & pepper to taste
In a heavy saucepan, saute the onion, garlic, and chili pepper in the
sesame oil and corn oil. When transucent, add the peanut butter and
stir until melted. Add the rest of the ingredients. Simmer over medium
heat for 10 minutes. Serve over grilled peanut burgers.
Uncle Len's "Meatloaf" (modification of Bean Burger recipe)
-----------------------
2 Cups TVP
2 Tbs catsup
1+3/4 Cups boiling water
2 16 oz cans kidney beans, drained
1 Cup whole wheat bread crumbs
2 Tbs soy sauce
2 egg whites
6 cloves garlic, minced
1 medium onion, chopped
1 green bell peper, chopped
1 Tbs oregano
Place the TVP and catsup in a blow. Add the boiling water and soak
for 10 minutes. Put the beans, soaked TVP, bread crumbs, soy sauce,
and egg whites in a food processor and combine. (Unless you have a
huge food processor, you will have to do this in 2 goes.) Place the
mixture in a large bowl and add the garlic, onion, pepper, and oregano.
Mix by hand and put into a loaf dish. Bake in a 350-degree preheated
oven for 1 hour. Serve hot or regrigerate and make cold "meatloaf"
sandwiches. ....makes 8 servings
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| Unfortunately, I don't have the location that the TVP recipes were pulled
from. However, there ARE some recipes in the following Vegetarion Recipe area
(actually, LOTS of recipes, including TVP).
http://www.honors.indiana.edu/~veggie/Food/Special_diets/index-vegan.html
Have fun.
Carol
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