Guest guest Posted August 23, 2001 Report Share Posted August 23, 2001 Just pour boiling water to cover TVP. Cover bowl with a plate or lid - doesn't have to seal. Let sit for 10-15 mintues. TVP will only absorb the amount of water it needs. Phil & Lyn Laws - Megan Milligan Vegetarian-Recipes ; Friday, August 24, 2001 2:52 AM TVP question does anyone know the TVP-water ratio to use when rehydrating TVP granules to use in recipes? Thanks a bunch! Megancontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2001 Report Share Posted August 23, 2001 I'm not 100% sure but I believe it is 2 liquid to 1 TVP. If you're using hot water and then adding the TVP to the recipe, you can always use more water and then drain off the excess liquid when the desired consistency has been reached. Hope this is of some help. If you have any good recipes with TVP please reply, I am especially interested in these recipes. Lynn , " Megan Milligan " <yasminduran@n...> wrote: > does anyone know the TVP-water ratio to use when rehydrating TVP granules to use in recipes? Thanks a bunch! > > Megan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2001 Report Share Posted August 23, 2001 Thanks for the info. It is a big help. More to go on than when I first bought the TVP. Some of the bulk labels at my grocery store have instructions on cooking stuff, but the TVP wasn't one of them. *ggg* I believe I have a few TVP recipes saved up (mostly mexican dishes I think). I'll take a look right now. :-) Megan - lynn.oconnor Thursday, August 23, 2001 6:49 PM Re: TVP question I'm not 100% sure but I believe it is 2 liquid to 1 TVP. If you're using hot water and then adding the TVP to the recipe, you can always use more water and then drain off the excess liquid when the desired consistency has been reached.Hope this is of some help. If you have any good recipes with TVP please reply, I am especially interested in these recipes.Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2007 Report Share Posted July 12, 2007 Let it thaw and if it had formed a little water, drain it off and then toss it in your chili or spaghetti sauce. It will work. I have a 20 lb bag someone gave me. Geesh! It will last me forever but I'm, not complaining. I reconstitute some and freeze often. Donna --- Sue <kup wrote: > I used TVP for the first time ( in stuffed > peppers....mixing it with brown > rice and onions.) > Only thing....when I reconstituted it, I made two > cups.....way to much after > I added the rice. Well, I stuck the left over TVP > in a baggie and threw it > in the freezer. My question? Can it still be used > or do I throw it away. > Sue.....hating it when I waste food. > > > [Non-text portions of this message have been > removed] > > Music washes away from the soul the dust of everyday life. - Berthold Auerbach - ______________________________\ ____ Take the Internet to Go: Go puts the Internet in your pocket: mail, news, photos & more. http://mobile./go?refer=1GNXIC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2007 Report Share Posted July 13, 2007 Thanks, Donna. ---- Donnalilacflower 7/12/2007 5:21:57 PM Re: TVP question Let it thaw and if it had formed a little water, drain it off and then toss it in your chili or spaghetti sauce. It will work. I have a 20 lb bag someone gave me. Geesh! It will last me forever but I'm, not complaining. I reconstitute some and freeze often. Donna --- Sue <kup wrote: Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 If you go to the recipe files and open the substitutions folder, you will see a folder for all soy based recipes TVP, Tempeh and Tofu. Have fun with your new discovery. Donna Sent via BlackBerry from T-Mobile dianna <di_wtch Wed, 7 Nov 2007 11:35:23 TVP Question I got some at the health food store the other day, wanting to experiment with it and I was wondering if anyone had any tips/ideas/comments on cooking with it. It comes in bulk and I got probably about 3 cups to play with. I was thinking of trying a burrito with it. I would welcome any advice anyone has. Thanks, Di By the way, the frozen bean burritos turned out great, although next time I think I will cut back on the beans a bit, add more veggies and more jalapenos. I would use habaneros but I just can't get them (fresh) this time of year here in VA, at least not where I live. http://mail. <> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 I've used it to make sloppy joes . . . goulash . . . chili . . . anything in which you would use ground meat. Pamela dianna <di_wtch wrote: I got some at the health food store the other day, wanting to experiment with it and I was wondering if anyone had any tips/ideas/comments on cooking with it. It comes in bulk and I got probably about 3 cups to play with. I was thinking of trying a burrito with it. I would welcome any advice anyone has. Thanks, Di By the way, the frozen bean burritos turned out great, although next time I think I will cut back on the beans a bit, add more veggies and more jalapenos. I would use habaneros but I just can't get them (fresh) this time of year here in VA, at least not where I live. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 You might try to look in the freezer section at your store and see if they have a veggie blend you could use. We have rice tacos or burritos from time to time that I make with just a cup of uncooked rice, then add a bag of Santa Fe blend veggies and taco seasoning to just before the rice is completely done. The mix here is broccoli, black beans, corn and red bell peppers, I think. And when a 16 year old boy loves it, you know it's a pretty good thing! On Behalf Of dianna Wednesday, November 07, 2007 1:35 PM TVP Question I got some at the health food store the other day, wanting to experiment with it and I was wondering if anyone had any tips/ideas/comments on cooking with it. It comes in bulk and I got probably about 3 cups to play with. I was thinking of trying a burrito with it. I would welcome any advice anyone has. Thanks, Di By the way, the frozen bean burritos turned out great, although next time I think I will cut back on the beans a bit, add more veggies and more jalapenos. I would use habaneros but I just can't get them (fresh) this time of year here in VA, at least not where I live. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2008 Report Share Posted April 29, 2008 I have two cookbooks by Linda McCartney. They call for something called TVP mince. What is it exactly, and where can it be purchased? Since I've had to deal with estrogen dominance, I'm leery of anything with soy, so is TVP soy? Kerry Argue not with dragons, for thou art crunchy and go well with brie " Draco dormiens nunquam titillandus " No trees were killed in the sending of this message. However, a large number of electrons were terribly inconvenienced. Life is what happens to you while you're busy making other plans - John Lennon Today's mighty oak is just yesterday's nut that held its ground. “Then I will tell you a great secret, Captain. Perhaps the greatest of all time. The molecules of your body are the same molecules that make up this station and the nebula outside, that burn inside the stars themselves. We are starstuff, we are the universe made manifest, trying to figure itself out. As we have both learned, sometimes the universe requires a change of perspective. " Babylon 5 " It is never too late to become what you might have been " ~~George Elliott Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2008 Report Share Posted April 30, 2008 TVP is " textured vegetable protein " . It is usually made from defatted soy flour, as a by-product of making soybean oil. TVP is usually sold dry. I'd guess you should be able to find it at whole foods or a local health food store. But if you don't want to eat soy, then you could try Quorn crumbles (although note that they contain egg whites). Or any sort of veggie ground beef substitute. You could even get some seitan and just mince it up. Dave http://nodavesclub.blogspot.com , " Kerry " <earthmothermoon wrote: I have two cookbooks by Linda McCartney. They call for something called TVP mince. What is it exactly, and where can it be purchased? Since I've had to deal with estrogen dominance, I'm leery of anything with soy, so is TVP soy? > > Kerry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2008 Report Share Posted April 30, 2008 Textured Vegetable Protein is a soy-based product. If you are purposefully avoiding soy or trying to use soy in moderation, you can replace TVP with a mycoprotein product called Quorn. They make a very good variety of products and even have a " mince " [veggie ground " meat " ]. ~ PT ~ Spiritual orderliness originates in harmonious care of the land as sacred. ~ Nigel Pennick, 'Celtic Sacred Landscapes' ~~~*~~~*~~~*~~~> , " Kerry " <earthmothermoon wrote: > Since I've had to deal with estrogen dominance, I'm leery of anything with > soy, so is TVP soy? > > Kerry Quote Link to comment Share on other sites More sharing options...
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