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What's Cooking? Share your recipes and food preparation tips here. |
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01-16-2011, 6:48pm | #1 | ||||||
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TVP tacos
TVP - texturized vegetable protein
Measure out 2 cups of water an mix in a couple chicken bouillon cubes. (beef bouillon may be used as well) Measure out 2 cups of TVP. 1/4 cup of onion Mix real good. Add in 2 tablespoons of olive or vegetable oil. Throw in your taco seasoning. Throw in skillet (or dutch oven) to cook add in some beans. Some shells ready to bake. Chop some spinach instead of lettuce Voila! An nice healthy all vegetable dinner with the same texture of ground beef or shredded chicken. |
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01-18-2011, 7:11pm | #2 | ||||||
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Wtf. No bacon? No real meat?
Sad. |
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01-18-2011, 8:07pm | #3 | ||||||
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So, how did it taste??? All the pictures were great!
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01-19-2011, 7:03am | #4 | ||||||
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01-19-2011, 2:10pm | #5 | ||||||
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Interesting. I may have to try it, as I'm trying the reduce the amount of red meat I eat.
Where do you get the TVP? |
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01-20-2011, 10:14am | #6 | ||||||
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I bought it at the local Whole Foods, but you should be able to buy it at any health food store. it is $2 a pound and one pound of TVP - when re-constituted with liquid, will be the same as 2-3 pounds of meat.
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01-20-2011, 1:48pm | #7 | ||||||
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At Whole Foods, is it prepackaged, or is it with the bulk goods you measure out like grains, nuts, etc?
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01-20-2011, 4:07pm | #8 | ||||||
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01-20-2011, 8:13pm | #9 | ||||||
Barn Stall Owner #727
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01-21-2011, 9:35am | #10 | |||||||
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Quote:
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01-21-2011, 9:39am | #11 | ||||||
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Well I'll be damned, my GF and I just might try this mystery "meat".
Have you tried making "meat" sauce with it, for pasta? How about a form of Shepherds Pie or Chili? |
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01-24-2011, 4:46pm | #12 | ||||||
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Barn Stall Owner #14 Barn Raising II,III Chef NCM Supporter '11,'12,'13,'14,'15,'16,'17,'20 Bantayan Kids '13,'14,'15,'17 Ukranian Famers are the modern day Chuck Norris
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No, we have not tried that, but I have thought about mixing a little ground beef with some TVP and making pasta sauce or chili, seems like it would be a good way to make meat stretch a little further.
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01-24-2011, 4:53pm | #13 | ||||||
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