On Wed, 2 Mar 2005 07:01:37 -0800, Melba's Jammin' wrote
(in article >):

> In article et>,
> serene > wrote:
>> We use TVP for the protein
>> source for the spaghetti, and that's something we always keep on
>> hand.
>
> How do you use the TVP, Serene? I bought some at my food co-op some
> time ago and it's sitting in the jar waiting for me.
>

First, we hydrate it (1 cup of TVP granules to slightly less than 1
cup of water, let stand a minute or ten).

Then:

1) Make your favorite spaghetti sauce. At any point in the
heating/cooking process, throw in some TVP. It gives it the texture
of a meat sauce without all the, well, meat.

2) Warm it up in some prepared sloppy-joe sauce and have sloppy
joes.

3) Fry it up in a little oil with a teaspoon of cumin and a teaspoon
of chili powder, along with salt to taste and a tiny pinch of sugar.
Use as you would taco meat -- we usually make tacos or burritos with
this.

4) James needs some protein with his snacks, so we toss some TVP into
my homemade salsa when we're having chips and salsa. If the salsa is
especially moist, we might not hydrate the TVP, or use less water in
the hydration. James says he likes the texture, and it adds no
noticeable taste.

5) Add it to curry, soup, or anything else you would throw rice or
ground beef into.

We use a *lot* of TVP, because it's one of the cheapest and most
versatile protein sources we've found. Plus, it keeps forever, so we
always have some around.

serene