Earnie wrote:I have never cooked with texturized vegetable protein (TVP). How do you prepare it?
Well, unlike the other posters, I find TVP a wonderful and affordable way to make non-veggie-like foods for my family and friends when they are visiting, and be able to eat along. I make my chili with TVP, and feed it to veggies and non-veggies alike. No non-veggie has ever been able to tell, and I don't mention it. A lot of "South Beach" diet followers are now buying Boca burger crumbles or another brand in order to get protein but cholesterol free.
Now, I agree that it is not something to eat EVERY meal. But we do have it a couple of times a week, and maybe more often in the winter.
Oh, and dry TVP is very easy to use. I usually hydrate it with some hot water by allowing it stand for about 10 minutes (equal parts TVP and hot water) before adding it to a dish, OR I just add more water to whatever dish I'm making and add it directly. Spagetti sauce, for example, I just dump an extra cup of water to go with the extra cup of TVP.
HTH,
Lori
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