Fri, Mar-16-01, 09:26
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Forum Founder
Posts: 37,313
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Plan: LC, GF
Stats: 241/185/140
BF:
Progress: 55%
Location: Eastern ON, Canada
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hi Wa'il, and all
TVP needs to be cooked after reconstituting, as I recall from my own macrobiotic-ultra-vegan days. Whether you have the cube shaped or the crumbles, you soak it in broth (or water, if you've bought a type that's pre-seasoned), then you squeeze out the excess liquid, heat up some butter or oil, and saute it like chopped or ground meat. Add garlic, onions, garlic, chopped green pepper, garlic and more garlic. It will firm up quite a bit. As debbie states, it's more of a meat substitute ...
I know what you mean about wanting something like rice. I really miss that too .. .. Something I haven't had in a few years is soy grits. These cook up like rice and have a bland taste and texture reminscent of couscous. They aren't ultra-low in carbs, but after fiber, I think around 5 or 6 grams for 1/2 cup. Because of the high protein content though, they're very filling, so a little goes a LO-O-OOONG way.
I have to make the weekly foray into the depths of crazy traffic and no parking a.k.a. downtown later. I will get some of these and cook them up.......... I'll post my success (or lack thereof .. ).
Doreen
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