Guest guest Posted October 28, 2002 Report Share Posted October 28, 2002 In a message dated 10/28/02 7:56:06 PM Pacific Standard Time, lokiwoman writes: I usually toss the larger chunk style TVP in stews and chilis and use the smaller variety in soups or when we are camping! No particular recipes, just some in and let it cook!!! Comes out wonderful! I agree with your friend about giving " bulk" to the meal! From a long time veggie, this is probably stupid, but what in the world is TVP?? Thanks, Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2002 Report Share Posted October 28, 2002 I have never really cooked with TVP, but bought some yesterday to try in a Sloppy Joe recipe. A friend of mine swears by it saying that it helps give 'bulk" to many of her meals. Just curious if anyone has any recipes that call for it. With kindness, Beth Y! Web Hosting - Let the expert host your web site Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2002 Report Share Posted October 28, 2002 I usually toss the larger chunk style TVP in stews and chilis and use the smaller variety in soups or when we are camping! No particular recipes, just some in and let it cook!!! Comes out wonderful! I agree with your friend about giving " bulk" to the meal! ~ Sarah sentto-271797-7619-1035852649-lokiwoman=ecologyfund.net [sentto-271797-7619-1035852649-lokiwoman=ecologyfund.net]On Behalf Of Beth SkeenMonday, October 28, 2002 7:51 PM Subject: Re: Request for TVP recipes I have never really cooked with TVP, but bought some yesterday to try in a Sloppy Joe recipe. A friend of mine swears by it saying that it helps give 'bulk" to many of her meals. Just curious if anyone has any recipes that call for it. With kindness, Beth Y! Web Hosting - Let the expert host your web site contact 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 October 28, 2002 Report Share Posted October 28, 2002 It's texturized vegetable protein- TVP sounds much better! Found in most health food stores- looks kind of like dry dog food, but don't let that stop you!!! It's well worth it. ~ Sarah sentto-271797-7621-1035863862-lokiwoman=ecologyfund.net [sentto-271797-7621-1035863862-lokiwoman=ecologyfund.net]On Behalf Of pamsbooksSent: Monday, October 28, 2002 10:58 PM Subject: Re: Request for TVP recipesIn a message dated 10/28/02 7:56:06 PM Pacific Standard Time, lokiwoman writes: I usually toss the larger chunk style TVP in stews and chilis and use the smaller variety in soups or when we are camping!No particular recipes, just some in and let it cook!!! Comes out wonderful! I agree with your friend about giving " bulk" to the meal!From a long time veggie, this is probably stupid, but what in the world is TVP??Thanks,Pam contact 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 October 28, 2002 Report Share Posted October 28, 2002 I know this is not a quick cooking meal, except for throwing it together and letting it cook in the crockpot, but this is the absolute most wonderful way I use TVP chunks. They go in the white-ish color and come out looking like chunks of steak, which I don't really care for but feeding others it works out great. I have only used the tvp, I have never tried the tofu in this recipe. This is wonderful, wonderful chili. We use it sometimes also to put on veggie dogs. BRYANNA’S LONG-COOKING PINTO BEAN CHILE MAKES 12 SERVINGS This recipe, from which the two quick ones above were devised, appears in my first book, “The Almost No-Fat Cookbook”. I won first prize in our local chile contest with this chile—beat out all the meat ones!! 1 to 2 lbs. Frozen tofu (start with firm tofu for best results), thawed squeezed and crumbled OR use 1 and 1/2 dried textured soy protein (TVP) granules reconstituted in 1 and 1/4 c. boiling water (can double the amount of TVP and water, if you like) 2 large onions, chopped 4 cloves garlic, chopped 4 T. chile powder (for a really good chile, use at least half dark chile powder, such as ancho) 1 T. EACH dried oregano, ground cumin, and unsweetened organic cocoa (can use 2 T. cocoa for a very dark chile) 1 bay leaf 7 T. soy sauce 1 tsp. sugar 8 c. water 1 crushed dried chile pepper 2 tsp. salt pepper to taste 4 c. dried pinto beans , SOAKED OVERNIGHT and drained 2 small cans tomato paste OPTIONAL THICKENER: 2-3 T. cornmeal or masa harina Mix all ingredients EXCEPT the cornmeal or masa in a large pot and bring to a boil. Boil for a few minutes, then turn down and simmer, covered, for about 4 hours. Taste for seasoning. Add the cornmeal or masa if you think it needs thickening and cook for a few minutes before serving. Can freeze. I usually toss the larger chunk style TVP in stews and chilis and use the smaller variety in soups or when we are camping! No particular recipes, just some in and let it cook!!! Comes out wonderful! I agree with your friend about giving " bulk " to the meal! ChrisG wife to Larry -15yrs. , Mom to Zak & Jay, 9 & 7 yrs. " All television is educational television. The question is: what is it teaching? " - Nicholas Johnson The kindest way to make chicken soup is to leave out the chicken. -Alan Harris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2002 Report Share Posted October 29, 2002 It's texturized vegetable protein- TVP sounds much better! One of our friends call it Tender Vittles for People Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2002 Report Share Posted October 29, 2002 LOLOLOL! Thanks guys! I don't think I can look at TVP the same way again! BIG GRIN! With kindness, Beth Laura Schauble <schauble wrote: It's texturized vegetable protein- TVP sounds much better! One of our friends call it Tender Vittles for Peoplecontact 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 October 31, 2002 Report Share Posted October 31, 2002 At 04:50 PM 10/28/02 -0800, Beth wrote: >I have never really cooked with TVP, but bought some yesterday to try in a >Sloppy Joe recipe. A friend of mine swears by it saying that it helps >give 'bulk " to many of her meals. Just curious if anyone has any recipes >that call for it. Use the chunky kind that looks like dog food in any recipe that calls for chunks of beef (stew, stroganoff). Use the granular kind that looks like cat food :-) in anything that calls for hamburger (sloppy joes or spaghetti sauce). I use both kinds lot in various contexts. Susan ------ Please visit my website: http://members.cox.net/sbcogan Also, check out an excerpt of " Jubilee, " which will be published in the next few months: http://members.cox.net/sbcogan/writing.html Quote Link to comment Share on other sites More sharing options...
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