Guest guest Posted August 9, 2009 Report Share Posted August 9, 2009 The nice thing about TVP or textured soy protein is it absorbs any flavor it is mixed with. Like when I mix spices in with vegetable broth, water, and then add the TVP or even drained tofu, and let everything marinate for half an hour or cook, the TVP absorbs the flavor of the spices. Had some great chili that a friend made and the TVP tasted like chili because it had absorbed all the chili spices. Hope this makes sense. ~Beth~ Oldooz <oldooz1980 Hello everyone! My name is Oldooz, female, 29, from Iran. I've chosen to be a vegetarian since 2007… actually this is a slow process for me. I hope to learn more recipes here and share my favorites with you. For now, let me ask you a question. I'm looking for the answer for years even before 2007. Do you use textured Soya protein? If so how do you make it flavored? Wish everyone a beautiful Sunday. Oldooz. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2009 Report Share Posted August 10, 2009 Thanks for your reply. Yes… it absorbs whatever might be added to it. For me there is an undesirable taste in textured Soya protein that I can't improve by any means. I have not tried vegetable broth… so I'll give it a try to see how it will sound. My big problem is that there aren't so many vegetable-based ingredients in the grocery stores where I'm living. I had a look at the files and I come up with so many things that I don't know of… If I had access to all of what I read in the recipes it would be much easier for me to cleanse my diet from animal –based foods. I'm now ready to eliminate chicken… but don't find anything to fill the hole I'll face. P.S. I want to thank the moderator(s) for their attention and care. I've been to many groups but haven't seen such an organized one like this. Thank you guys! , MotherLodeBeth <MotherLodeBeth wrote: > > The nice thing about TVP or textured soy protein is it absorbs any > flavor it is mixed with. Like when I mix spices in with vegetable > broth, water, and then add the TVP or even drained tofu, and let > everything marinate for half an hour or cook, the TVP absorbs the > flavor of the spices. Had some great chili that a friend made and the > TVP tasted like chili because it had absorbed all the chili spices. > Hope this makes sense. ~Beth~ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2009 Report Share Posted August 10, 2009 You can order most anything off of the internet. I order Loma Linda and Worthington products off of Amazon, which has no sales tax, no shipping and is out the door quick. Also pick up some great things when I visit the health food stores in the Adventist Book Centers. Plan a trip to one in your state, but take a cooler in case you want to pick up any refrigerated or frozen items as well We love Worthington Fri-Chik. It would be a great replacement for you. It is great to make a chicken salad with, dice up in a soup, dice up in vegetable curries, dice up in a rice casserole, bread and fry, add to a pasta salad and so much more. This product comes in a can, has a great shelf life and is ready to eat, right out of the can or how ever you choose to use it in a recipe. http://www.amazon.com/Worthington-FriChik-12-5-Ounce-Cans-Pack/dp/B000BF3AJ2/ref\ =pd_sim_gro_7 For seasoning the TVP, reconstitute it with hot water seasoning with 1 -2 t. /cup of water of either McKays Chicken-style or beef-style all vegetarian powdered seasoning. You can also make it with the Bill's Best either Chick'nish or Beaf powdered all vegetarian seasoning. The McKay's and Bill's Best all vegetarian seasonings are low in sodium, have a great flavor and are easy to find all over the internet. I personally prefer to brown up the tvp in some hot oil, after reconsituting it in the seasoned water. http://www.mckays-seasoning.com/ and http://www.billsbest.net/ Thanks for your kind comments to the moderators. We love helping and being teammates with you, to help vegetarian become practical and easy for folks to make the lifestyle change, find support or prepare food for their loved ones that are vegetarian. Another good seasoning to make broth up with is, Better than Bouillon, a paste that comes in a jar, that you mix up with water. They have a vegetable based one that is great. http://www.superiortouch.com/products.php?catid=52 Once again, never forget that no matter where you live, many of these products can be bought on the internet, so now, even if you are in a more rural area, you can also have these same products. Enjoy, Judy - Oldooz Monday, August 10, 2009 6:36 AM Re: New Member-TVP textured soy protein Thanks for your reply. Yes. it absorbs whatever might be added to it. For me there is an undesirable taste in textured Soya protein that I can't improve by any means. I have not tried vegetable broth. so I'll give it a try to see how it will sound. My big problem is that there aren't so many vegetable-based ingredients in the grocery stores where I'm living. I had a look at the files and I come up with so many things that I don't know of. If I had access to all of what I read in the recipes it would be much easier for me to cleanse my diet from animal -based foods. I'm now ready to eliminate chicken. but don't find anything to fill the hole I'll face. P.S. I want to thank the moderator(s) for their attention and care. I've been to many groups but haven't seen such an organized one like this. Thank you guys! . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2009 Report Share Posted August 10, 2009 That's really interesting, I have not detected any taste at all in TVP -- and I think tofu definitely has a taste that comes through no matter what I do with it. Probably there are different kinds of TVP? Hope you find something that works for you. This is an awesome group, I agree! Audrey On Mon, Aug 10, 2009 at 6:36 AM, Oldooz <oldooz1980 wrote: > > > Thanks for your reply. Yes… it absorbs whatever might be added to it. For > me there is an undesirable taste in textured Soya protein that I can't > improve by any means. I have not tried vegetable broth… so I'll give it a > try to see how it will sound. > > My big problem is that there aren't so many vegetable-based ingredients in > the grocery stores where I'm living. I had a look at the files and I come up > with so many things that I don't know of… If I had access to all of what I > read in the recipes it would be much easier for me to cleanse my diet from > animal –based foods. I'm now ready to eliminate chicken… but don't find > anything to fill the hole I'll face. > > P.S. I want to thank the moderator(s) for their attention and care. I've > been to many groups but haven't seen such an organized one like this. Thank > you guys! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2009 Report Share Posted August 10, 2009 TVP and even Tofu will absorb flavors better if their is some salt in the marinate being used. Its basic chemistry <G> where salt reacts with what it comes into contact with and breaks down the food item enough so that it will absorb the marinate being used. This is why chili seasonings, homemade stocks that have some salt in them, and breading mixes like Japanese Panko crumbs with salt and other seasonings. ~Beth~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2009 Report Share Posted August 10, 2009 Hey! Good tip, thanks, Beth. Audrey On Mon, Aug 10, 2009 at 12:04 PM, MotherLodeBeth <MotherLodeBethwrote: > > > TVP and even Tofu will absorb flavors better if their is some salt in > the marinate being used. Its basic chemistry <G> where salt reacts with > what it comes into contact with and breaks down the food item enough so > that it will absorb the marinate being used. This is why chili > seasonings, homemade stocks that have some salt in them, and breading > mixes like Japanese Panko crumbs with salt and other seasonings. ~Beth~ > __._,_ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2009 Report Share Posted August 11, 2009 Thank you very much, Judy… especially for the links. I love amazon.com… but what a pity that I can't order anything off on the Internet because of so many international restrictions that applied to Iran. I try to be patient with my all the restrictions that my environment has to offer… may be someday I get the chance to live somewhere with a wide access to vegetable-based food… till then I'll try to flavor my textured Soya protein… Thank you, Audrey. Thank you, Beth. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.