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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
Looking for tips on recipes to try with textured vegetable protein. It's neutral in flavor and I have no idea on what to do with it. Someone suggested soaking it in a vegetable broth instead of water, but gosh that didn't work and just ruined what seasoning I was adding onto it.
Tvp is somewhat common in Mexican American cooking. "Views on the road" YouTube channel has a few veg recipes that use tvp.
This recipe for vegan carne asada uses "soycurl" but you could use tvp instead I think. I can vouch for the soycurl recipe kicking ass.
Could cook it up like a basic ground beef and use in a "meat sauce" pasta