TVP?

[Guest guest]

At 02:25 PM 11/13/2005, you wrote:

>This is for anyone with knowledge about TVP--I have only had luck with one

>and that is the Bob's Red Mill crumbles, I have tried Heartline and they are

>awful or I was working with them wrong.

>I personally like seitan which I am thinking is not the same thing. I love

>the stuff but can't get it locally I have to drive to another town for it.

>The chicken one is super in pot pies.

>I would like to know why some of the TVP is so tough and tasteless you might

>as well be eating plastic!

>Let me know your tips to using this as I would really like to be using more

>of these products. The Bob's works the best in chili's and I am going to

>make some meatballs with it but other than that I am stuck for ideas. It

>works in gravies too.

>Linda

 

What kind of seitan can you get, Linda? I've been looking for a good

one. Did you happen to read my cutlets recipe posted earlier

today? That's how I deal with most of my TVP: add it to a broth or soup

or chili, or reconstitute it in double strenght broth with flavorings, then

drain and sautee it or use it in a casserole, etc. That way it's moist and

tasty. The main thing, I think, is to never reconstitute it with water;

reconstitute it with a good-tasting broth and seasoning concoction that

fits the rest of your dish and add a little oil to help keep it moist while

cooking it.

 

Oh! This will sound weird, but I've done TVP jerkey by reconstituting it

in a really spicy, really flavorful broth, then sauteeing it and keeping it

in the fridge to snack on.

 

I think seitan is a high-protein wheat, while TVP is made from soy.

 

Sherry

 

 

[Guest guest]

I've only tried Bob's Red Mill. I thought they were all pretty much

the same. I recently bought Health's Best brand because the chunks

were bigger (Bob's were small like Grape-Nuts) but haven't opened it

yet. I hope it tastes okay! So far the only thing I've used TVP in

is tacos, soup and an unmeatloaf. I made tacos with it twice. The

first time I rehydrated and then seasoned. The second time I

rehydrated WITH the seasoning and I think that helped alot. ThTVP I

put in the soup disintegrated! I think it would be good in almost

anything that you'd use ground meat for: tacos, enchiladas, egg

rolls, casseroles, sandwiches, etc. Here's a website that looks

full of ideas. Hope it helps!

 

http://waltonfeed.com/self/tvp.html

 

Regarding seitan, I'm very intrigued by this product. I don't know

what a good seitan tastes like but I bought some premade at the

store once and it was yucky! Very rubbery and squeaky. Last week, I

made some homemade " Unchicken " seitan and it was actually quite good

(tender and chewy but no squeak!) and easy to make. I mixed it in

the bread machine on the dough cycle then formed into little patties

and braised in the oven. I plan to keep working on perfecting it as

it seems to be a very versatile thing.

 

Shelly

[Guest guest]

>Regarding seitan, I'm very intrigued by this product. I don't know

>what a good seitan tastes like but I bought some premade at the

>store once and it was yucky! Very rubbery and squeaky. Last week, I

>made some homemade " Unchicken " seitan and it was actually quite good

>(tender and chewy but no squeak!) and easy to make. I mixed it in

>the bread machine on the dough cycle then formed into little patties

>and braised in the oven. I plan to keep working on perfecting it as

>it seems to be a very versatile thing.

>

>Shelly

 

Wow, Shelly, what a great idea -- to make the seitan in the dough cycle of

a bread machine!

 

Sherry (remembering she did make seitan once, a long time ago)

 

 

[Guest guest]

It wasn't my idea. I was merely following a recipe and, boy, was it

great! Seitan is tough stuff - I can't imagine making it by hand. I

think I'll try it once though, just for the experience.

 

Shelly

 

, Sherry Rose <sherry@c...>

wrote:

>

>

> >Regarding seitan, I'm very intrigued by this product. I don't know

> >what a good seitan tastes like but I bought some premade at the

> >store once and it was yucky! Very rubbery and squeaky. Last week,

I

> >made some homemade " Unchicken " seitan and it was actually quite

good

> >(tender and chewy but no squeak!) and easy to make. I mixed it in

> >the bread machine on the dough cycle then formed into little

patties

> >and braised in the oven. I plan to keep working on perfecting it

as

> >it seems to be a very versatile thing.

> >

> >Shelly

>

> Wow, Shelly, what a great idea -- to make the seitan in the dough

cycle of

> a bread machine!

>

> Sherry (remembering she did make seitan once, a long time ago)

>

>

[Guest guest]

What kind of seitan can you get, Linda?

 

Sherry

I got the kind that is in it's own broth. I think it is made by White

Wave. I usually always buy this kind they also have a beef flavored one but

Wild Oats did not carry it. It is in the refrigerator section with the other

" meats " it is a fairly large container. I just tear it up and put it in my

pot pies. It is not squeaky to me at all, sort of tender and even a bit

juicy since it is sitting in it's own broth. I even use this in the pot pie

gravy part for seasoning. I have always liked this brand check out your food

store over there I am thinking they would have it. It is in broth already.

Linda

May the sun bring you new strength by day

And the moon softly restore you at night.

May the rain wash away your fears

And the breeze invigorate your being.

May you, all the days of your life,

Walk gently through the world and know it's beauty.

[Guest guest]

Thanks, Linda! I think I've seen that around -- will try it. I confess,

I'm just not ambitious enough to make it from scratch just now. This

sounds like a great alternative.

 

Sherry

 

At 12:26 AM 11/15/2005, you wrote:

> What kind of seitan can you get, Linda?

>

> Sherry

> I got the kind that is in it's own broth. I think it is made by White

>Wave. I usually always buy this kind they also have a beef flavored one but

>Wild Oats did not carry it. It is in the refrigerator section with the other

> " meats " it is a fairly large container. I just tear it up and put it in my

>pot pies. It is not squeaky to me at all, sort of tender and even a bit

>juicy since it is sitting in it's own broth. I even use this in the pot pie

>gravy part for seasoning. I have always liked this brand check out your food

>store over there I am thinking they would have it. It is in broth already.

> Linda

 

 

 

[Guest guest]

> " Would this be like the Green Giant Veggie crumbles or what is

TVP? "

 

Cat,

 

Hello! Here's a definition of TVP that I found on

http://www.meatlessmonday.com :

 

" Textured Vegetable Protein (TVP)

Textured vegetable protein is basically defatted soy flour which has

been processed and dried to create a substance with a sponge-like

texture which may be flavored to resemble meat. TVP is a good source

of fiber and high quality protein; it's often fortified with vitamin

B12. Toss it in your mixture of tomatoes, beans, and spices, and

you'll fool even the biggest meat-eater; it soaks up the flavor of the

chili and offers the same texture as meat…but without the saturated

fat, of course! "

 

I only recently found TVP in our town. I asked at all of the grocery

stores, but no luck. I finally found it at one of the health food

stores. It looks a lot like a cereal--a tan color with a dried crunchy

texture. I've used it in two recipes now and like it a lot. Frugal

(only cents per pound) and good for you too! My husband--a very hearty

eater--was skeptical at first, but he loved it. Good luck!

 

Krista

[Guest guest]

Thanks! It sure sounds a lot like Green Giant Crumbles.

 

For anyone who has bought it --- was it frozen?

 

Cat

 

 

 

Hello! Here's a definition of TVP that I found on

http://www.meatlessmonday.com :

 

" Textured Vegetable Protein (TVP)

Textured vegetable protein is basically defatted soy flour which has

been processed and dried to create a substance with a sponge-like

texture which may be flavored to resemble meat. TVP is a good source

of fiber and high quality protein; it's often fortified with vitamin

B12. Toss it in your mixture of tomatoes, beans, and spices, and

you'll fool even the biggest meat-eater; it soaks up the flavor of the

chili and offers the same texture as meat…but without the saturated

fat, of course! "

 

 

 

[Guest guest]

> Thanks! It sure sounds a lot like Green Giant Crumbles.

>

> For anyone who has bought it --- was it frozen?

 

 

I think the main difference is that the frozen crumbles are already

flavored to resemble ground beef. TVP when you buy it as TVP, is dry,

doesn't need refrigeration, and really doesn't taste like much

(usually it's just soy protein). To get the best flavor out of it,

you would reconstitute it in a broth you like the flavor of. Toss it

dry into chili and you won't even notice the taste, just the chewy

texture.

[Guest guest]

I was looking over the groups recipes yesterday and noticed TVP was use.

According to

http://www.celiac.com/st_prod.htm1?p_prodid=185 & p_catid=12 & sid=91hH9H1jY7kXB9c-

that TVP (textured vegetable protein) is a gluten.

 

Dr.Russell Blaylock M.D. from his book, " Excitotoxins " , says TVP is very

damaging to the brain, as it is an excitotoxin.

 

Now that I've got your attention. I'd like to know if anyone is bothered by

the yeast to raise bread with?

 

Thanks,

Lois