cracked wheat

[Guest guest]

i think someone on this list talked about that you can replace tvp

with cracked wheat. anyone know what i'm talking about? how do you go

about this?

 

-karyn

[Guest guest]

> i think someone on this list talked about that you can replace tvp

> with cracked wheat. anyone know what i'm talking about? how do you go

> about this?

 

Well, it wasn't I, but I have done this before now ;=) It's especially useful in

long-simmered (such as crockpot/slowcooker) dishes, the kind where you

would use (of course, because of the size) the grain-sized tvp. Cracked wheat

gives a nice texture, nice resistant 'bite' and a good flavour to the dish, and

it

has great food value too.

 

I have used it in a long simmered chilli sin carne, fake 'bolognaise' sauce for

pasta, soups, etc.

 

Otherwise I do use the dried tvp that you can buy in bulk inexpensively or,

more expensively, imported and organic, non-GMO, from specialty healthfood

shops. Unlike cracked wheat, tvp also comes in chunks of various sizes and

shapes which add interest to different dishes (a bit like using varied-shaped

pasta, I guess - eg. penne one dish, long noodles another, shells, etc.), but

that's not important to everyone.

 

But, yeah, cracked wheat is all it's cracked up to be in this regard LOL

 

Best, Pat

[Guest guest]

Do you need to do anything to " prepare " the cracked wheat if you are using

it in a crockpot dish?

 

When I use TVP in a sauce, I add a bit more water than the recipe calls for

(I'm usually converting a ground beef recipe) and then throw the TVP in

" raw " . Would I need to do the same for cracked wheat?

 

Sometimes the mushiness of TVP that has been over-simmered is a turn-off for

me, so I'm looking forward to some texture excitement from cracked wheat.

:-)

 

Pam.

[Guest guest]

> thanks. i will try that some time. i was thinking about ways to not use soy in

everything i eat and i thought this might be an alternative to tvp crumbles.

 

Nothing wrong with soy, unless one is allergic :=) Flavoured crumbles might

be a turnoff all the time, though - same taste over and over, I'd think. Dunno -

I've never used em. I use dried tvp of the unflavoured kind and work from

there.

 

> sounds like it would work better in crockpot dishes though, than food

cooked on the stove.

 

Not necessarily - just not something I'd put in, say, a stirfry. Others might be

able to tell you differently, since I do have limited experience with this. I've

used cracked wheat as previously described, also in tabouleh and cooked as

a grain side dish in lieu of rice or quinoa.

 

Best, Pat

[Guest guest]

> Do you need to do anything to " prepare " the cracked wheat if you are using

> it in a crockpot dish?

 

Not me, not the way I use it.

 

> When I use TVP in a sauce, I add a bit more water than the recipe calls for

> (I'm usually converting a ground beef recipe) and then throw the TVP in

> " raw " . Would I need to do the same for cracked wheat?

 

Sure, cuz it's dry. Think tabouleh and add that much extra water proportional

to the amount of cracked wheat.

 

> Sometimes the mushiness of TVP that has been over-simmered is a turn-off

for

> me,

 

LOL I know what you mean. Overcooked anything is a turn-off for me!

 

>so I'm looking forward to some texture excitement from cracked wheat.

 

Well I would think you could overcook cracked wheat too - LOL Anyway, why

not give it a try in a small amount - say in a recipe for two persons - and see

what you think? Me, I use it in stews, sauces, etc., only when out of tvp -

can't

see the point otherwise, although I know some woould differ, especially if they

are concerned about unprocessed foods. But this not being a wholefoods list,

I won't even go there.

 

And no, we don't eat tvp or any soy on a daily basis - ;=)

 

Best, Pat

 

 

 

 

 

> :-)

>

> Pam.