Does anyone have any good TVP recipes? I just bought a bag of it and realized I have no recipes using it. I checked the memories and I didn't see any specific links to recipes for it. (if you have the link please give it to me! ha)
I feel like I've posted this before, but I don't see it in the archives and it's a handy little quick recipe, so here you go:
1 lb. firm tofu, broken up 1 medium clove garlic (or more if you're not shy about garlic breath) juice of 1/2 lemon 1/2 tsp. salt extra-virgin olive oil optional: fresh herbs like dill, basil/pesto, vegetables like spinach, artichoke hearts, or roasted red peppers, olives, capers, etc.
Throw everything in a food processor and blend until smooth. Add as much olive oil as you want. If you're like me and need every little calorie you can get your hands on, you can bury a lot of olive oil in here! If, on the other hand, you're watching fat/calorie intake, it would still be good with very little or even none.
Serve as a dip with veggies or spread on sandwiches like mayo.
Can someone help me figure why my sunflower seeds turned dark blue 12 hours after baking this great bread? This is a great Yeast and wheat free bread anyone can make! The picture and recipe are under the cut.
Here's a recipe I came up with while poking around in my fridge trying to use up the odds and ends. I didn't really measure anything but I'll try and give a good approximation of the amounts I used ...
- 4-6 Tbsp. vegetable oil - 1 small onion, chopped - 1 tsp. cinnamon - 1 tsp. cayenne - 1/4 tsp. cloves - 1/4 tsp. paprika - 1/4 tsp. cardamom - 1/4 tsp. turmeric - 2-3 Tbsp. maple syrup - 1 cup of cooked, cubed sweet potato - 1/2 of a small papaya - seeded, peeled and sliced - 1/2 cup of peas (I used canned, drained sweet peas) - 2/3 cup of mushrooms (again I used canned, but I bet fresh button mushies would also be nice) - steamed basmati rice
At medium heat, I fried the onions until they were slightly caramelised. Then I added all the spices. I added a bit of the maple syrup here so that I could taste-test and adjust the spices to my liking. Then I added in the sweet potato and mixed it around until it was coated in spicy goodness. I added the papaya next, along with the peas, mushrooms and the rest of the maple syrup. I folded it all over a few times with a spatula to get everything coated nicely and then spooned it onto the basmati.
I was recently given a whole bag of Bob's Red Mill Bulgur. So I needed to find out what to do with it. Here are two great recipes I found on Bob's Red Mill website. They're great because they contain two other ingredients I had no idea what to do with! Hooray! What do I do with bulgur
Ingredients: 2-1/2 cups cooked Buckwheat Kernels (Roasted-Kasha) 1/2 cup Bulgur 1 (14 oz.) Can Peeled Tomatoes (I'd use the diced kind, easier to eat) 2 Tb Vegetable Oil 1 small Onion, peeled & minced 1 stalk Celery, finely chopped 1 small Green Bell Pepper, seeded and chopped 1 Tb Parsley Flakes 1 Tb Cilantro 1 Tb Fresh Lemon Juice 1/2 tsp Ground Cumin 1/2 tsp Sea Salt 1/4 tsp Pepper 2 cloves Garlic, peeled & minced 1 medium Carrot, peeled & finely chopped 1 tsp Chili Powder 2-3 drops Tabasco Sauce or any other hot sauce 1/2 cup Shredded Monterey Jack or Cheddar Cheese (vegan kind)
Drain liquid from the canned tomatoes into a small saucepan, reserving the tomatoes. Bring tomato liquid to a boil. Remove from heat and add bulgur; cover and let rest for 15 minutes.
Puree the tomatoes. Set aside.
Heat the oil in a skillet. Add the garlic and onions, stirring for about 3 minutes over medium heat. Add the remaining ingredients, except for bulgur and cheese; cook for 15 minutes.
Stir the soaked bulgur mixture into the vegetable mixture. Sprinkle the cheese over the top and serve.
And Flax seeds?
Bulgur & Flax Pilaf
Ingredients: 2 Tbsp Butter 1 cup Bulgur 1/4 cup Flaxseed 1/3 cup Onion, minced 1 small Tomato, diced (or canned, diced for more lycopene) 2 cups vegetable Broth 1/2 tsp Salt 1/4 tsp Italian Herb Blend (insert any herbs you feel would go well: oregano, basil, garlic, parsley)
In a medium saucepan, melt butter over medium heat. Add bulgur, flaxseed and onions. Stir until bulgur is golden brown, about 3 minutes. Stir in tomato, broth, salt and Italian seasonings. Cover, bring to a boil, then lower heat and simmer approximately 15 minutes or until all the broth is absorbed. Fluff Pilaf with fork. Let stand 10 minutes before serving.
i think i've just eaten the best tacos i've EVER had. i'd post pics, but, um... i ate the evidence :-D i had some leftover burritto filling in the fridge which i added to the TVP and veggies. i used about half of my leftover burritto filling in this, so you may have to reportion the ingredients. if you want it all to even out, then i think doubling the TVP, or halving the burritto fillng will work. oh, made some spicy guacamole, too.
Taco & Burritto Filling
Ingredients: 1 cup TVP (textured vegetable protien) Taco seasoning (your own mix, or prepackaged - i used Bearito's) onion (diced) green peppers (diced) portabella mushrooms (diced) minced garlic 1 tbsp oil
burritto filling ingredients: 1 can refried beans 1 can black beans (drained) 1 can sweet corn (drained) 1 cup (dry) rice spanish rice seasoning (your own mix, or prepackaged - i used Bearito's)
burritto filling - cook rice according to your method of cooking rice, along with the spanish rice seasoning. in a large bowl or container, mix together cooked rice, refried beans, black beans, and corn.
taco filling: hydrate TVP with the taco seasoning. saute garlic, mushrooms, green peppers, and onions until they soften up. add hydrated TVP. continue to cook, stirring occasionally. when TVP starts to brown, add some of the burritto filling. let cook for 5 minutes or so, stirring occasionally. you can cook it until it's just heated, but i prefer it slightly browned.
spoon this excellent mix into your choice of taco shell or tortilla. garnish with taco sauce, diced tomatoes, shredded lettuce, and guacamole.
easy spicy guacamole
ingredients: 1 or 2 ripe avocados about 1/4 to 1/2 a lemmon (or lime) (or the equivalent in juice) 1 tbs minced garlic 1 tbs salsa 1/4 tsp Dave's Insanity Sauce hot sauce (optional) a dash of salt, black pepper, and garlic powder (yes i know it's redundant)
in a small food processor (i used an attachment for my hand-held blender) add all ingredients and blend to desired consistency. i used the juice of half a lemmon and it was too much (not thick enough), so i'd suggest using less lemon juice or more avocado.