food cravings

[Guest guest]

One vegetarian item I end up craving is the chili-lemongrass tofu I get from one

of the local Asian markets in St. Louis.  It's great in Pad Thai.  They also

have a decent yellow tofu and a five spice tofu which work well in stir fries.

 

Just a word to introduce myself--I am the non-vegetarian mother of a lactose

intolerant, non-meat eating fifteen year old.  She'll eat eggs, yogurt, and

seafood, but has an aesthetic dislike for meat and poultry.  My husband is

diabetic, and another daughter is also lactose intolerant, so we end up eating,

um, slightly warped versions of former family favorite dishes.  No one really

liked my first experiments with TVP, but we eat beans in great variety and lots

of pasta with red sauce.  Mushrooms in barley, mixed baked beans, and deviled

eggs are generally approved by the entire family.  Having to avoid cheese

products has been a major struggle--the milk tolerant among us love pizza, and

now even veggie pizza is on the banned list.  (I don't do veggie cheez

products-- " to think of all the marvellous ways they're using plastics

nowadays! " )

 

Does anyone have any suggestions about how to serve VegeUSA products?  Does one

rehydrate them first?  Do you fry the dry TVP first and then soak it in sauce? 

The website is unfortunately completely uncommunicative about what to do with

the " chunks " to get them to an edible form.

 

Thanks in advance!

 

Sue in St. Louis

 

 

 

 

 

[Guest guest]

Hey Sue, welcome to the group,

I live in Wentzville, which is about 30-40 miles west of St Louis (but only 20

mins from St Charles). Anwyay, I have been going crazy searching for veg places

around the city. Where is this Asian market at? Course now it wont matter to

me, since I dont have a car now. So usually I just go to my local Dierbergs,

they have a bunch of veg stuff.

But anyway, glad to know there are other *veg* St Louisans out there!

Stacie

 

 

 

sue reynolds <skreynolds2

 

Monday, July 7, 2008 7:45:39 PM

food cravings

 

 

 

One vegetarian item I end up craving is the chili-lemongrass tofu I get from one

of the local Asian markets in St. Louis. It's great in Pad Thai. They also

have a decent yellow tofu and a five spice tofu which work well in stir fries.

 

Just a word to introduce myself--I am the non-vegetarian mother of a lactose

intolerant, non-meat eating fifteen year old. She'll eat eggs, yogurt, and

seafood, but has an aesthetic dislike for meat and poultry. My husband is

diabetic, and another daughter is also lactose intolerant, so we end up eating,

um, slightly warped versions of former family favorite dishes. No one really

liked my first experiments with TVP, but we eat beans in great variety and lots

of pasta with red sauce. Mushrooms in barley, mixed baked beans, and deviled

eggs are generally approved by the entire family. Having to avoid cheese

products has been a major struggle--the milk tolerant among us love pizza, and

now even veggie pizza is on the banned list. (I don't do veggie cheez

products-- " to think of all the marvellous ways they're using plastics

nowadays! " )

 

Does anyone have any suggestions about how to serve VegeUSA products? Does one

rehydrate them first? Do you fry the dry TVP first and then soak it in sauce?

The website is unfortunately completely uncommunicative about what to do with

the " chunks " to get them to an edible form.

 

Thanks in advance!

 

Sue in St. Louis

 

 

[Guest guest]

Hi Sue,

 

A friend suggests soaking the TVP first with some added marinade

before cooking with it, or using it as you would ground beef in a

quick dish, such as sloppy joes. He also makes soy cheese with a

yogurt cheese maker and says it turns out very good.

The more you experiment and collect recipes the easier it goes.

You are welcome to email me offline.

 

Hope this helps.

 

M.A.

 

 

 

 

 

 

 

 

 

, Sheyen <ledijasheyen

wrote:

>

> Hey Sue, welcome to the group,

> I live in Wentzville, which is about 30-40 miles west of St Louis

(but only 20 mins from St Charles). Anwyay, I have been going crazy

searching for veg places around the city. Where is this Asian

market at? Course now it wont matter to me, since I dont have a car

now. So usually I just go to my local Dierbergs, they have a bunch

of veg stuff.

> But anyway, glad to know there are other *veg* St Louisans out

there!

> Stacie

>

>

>

> sue reynolds <skreynolds2

>

> Monday, July 7, 2008 7:45:39 PM

> food cravings

>

>

>

> One vegetarian item I end up craving is the chili-lemongrass tofu

I get from one of the local Asian markets in St. Louis. It's great

in Pad Thai. They also have a decent yellow tofu and a five spice

tofu which work well in stir fries.

>

> Just a word to introduce myself--I am the non-vegetarian mother of

a lactose intolerant, non-meat eating fifteen year old. She'll eat

eggs, yogurt, and seafood, but has an aesthetic dislike for meat and

poultry. My husband is diabetic, and another daughter is also

lactose intolerant, so we end up eating, um, slightly warped

versions of former family favorite dishes. No one really liked my

first experiments with TVP, but we eat beans in great variety and

lots of pasta with red sauce. Mushrooms in barley, mixed baked

beans, and deviled eggs are generally approved by the entire

family. Having to avoid cheese products has been a major struggle--

the milk tolerant among us love pizza, and now even veggie pizza is

on the banned list. (I don't do veggie cheez products-- " to think of

all the marvellous ways they're using plastics nowadays! " )

>

> Does anyone have any suggestions about how to serve VegeUSA

products? Does one rehydrate them first? Do you fry the dry TVP

first and then soak it in sauce? The website is unfortunately

completely uncommunicative about what to do with the " chunks " to get

them to an edible form.

>

> Thanks in advance!

>

> Sue in St. Louis

>

>