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To rehydrate, use 1 2/3 TVP® plus 1 1/3 cup boiling water. Makes the COOKING equivalent of 1 pound of hamburger meat, but equals 89 grams of protein or 12.7 protein blocks.

 

Something rediculously easy yet exotic? Find some Mexican Mole Sauce (say mo-LAY) in the Mexican food section. It comes in a glass jar that you can use for a juice-sized glass afterwards! Put it into a crock pot with 1 1/3 cups TVP® , 3–1/2 cups of water and stir to break up the hard sauce. It is an exotic mixture of cocoa, peanuts, chili and oil which goes magnificently over the top of steamed barley or steamed steel cut oats. Also good as a tortilla filler. Cook on high stirring every so often, until is makes a gravy, about 2 hours.

 

 

How much water you use to reconstitute TVP® will largely depend on the size of TVP® you are cooking with. The small granules or bits of TVP® are easy to rehydrate: you can add them straight to soups or pour 7/8 cup boiling water over 1 cup of TVP® and let it stand for 5–10 minutes. Adding a little ketchup, lemon juice, or vinegar (acidity) helps speed up rehydration if you are in a rush. Remember, flexibility is a key component to cooking with TVP®. You can, if you prefer, use less liquid to rehydrate it and get a slightly different feel. You can also partially rehydrate the TVP® and then put it in the recipe you are cooking to absorb “some” of the liquid from the dish, and thus also the flavor. You can also change the texture of the pre-flavored items like the taco or BBQ TVP® by adjusting the amount of liquid you add. This can make it more moist or chewy. TVP® holds it’s texture and feel in things like spaghetti sauce and stews and will still be good for leftover use. Caution must be used in caring for TVP® after it is rehydrated. It must be refrigerated and treated like a meat.

 

Chicken Filled Roll Ups

 

  • 1 cup chicken TVP®
  • 1 tbs. chopped onion
  • 1 tbs. cream soup base
  • 2 tbs. cheese powder
  • 1 1/2 cup boiling water

 

Simmer in small kettle until mixed and blended, 5–10 minutes. Roll pieces of bread dough into rectangle shapes. Spoon a small amount of filling along center of dough. Pull up sides and pinch to close as well as ends. Turn over and place on greased baking sheet. Bake in preheated oven 350 degrees for 15 minutes or until golden brown. Serve hot. May serve with white cream sauce poured over.

 

Green Beans

 

  • 1 1/2 cup dehydrated green beans
  • 3/4 cup cream soup base
  • 1 tbs. butter (opt.)
  • 1 tbs. dehydrated mushrooms
  • 2 tbs. chopped onions
  • 1 tbs. bacon or ham TVP®

 

Cover with 3 cups hot water and simmer approximately 20 to 25 minutes until beans become tender. Stir occasionally.

 

Beef Stew

 

  • 2 cups dried potato slices
  • 1 cup beef TVP®
  • 3/4 cup vegetable stew blend
  • 1 tbs. chopped onion
  • 3/4 cup dehydrated garden peas
  • 1/2 cup tomato powder
  • 4 tsp. bouillon beef

 

Place in crock pot and cover with 2 quarts hot water. Cook for several hours until tender. May add more water if needed.

 

Cream of Chicken Casserole

 

  • 2 cups dried potato dices
  • 1 cup chicken TVP®
  • 1 1/2 cup cream soup base
  • 1 tbs. chopped onion
  • 1 tbs. celery
  • 1 tbs. butter powder (opt.)

 

Place in crock pot and cover with 2 cups hot water. Simmer several hours on low. May add more water if needed.

 

Wheat Chili TVP®

 

  • 3–4 cups sprouted or steamed wheat
  • 1 cup beef TVP®
  • 1/2 cup tomato powder
  • 2 lbs. dried onion
  • 1 tbs. brown sugar
  • 3–4 tbs. chili seasoning

 

Place in crock pot and add 4–5 cups hot water. Simmer for several hours before serving. May add more water if needed.

 

See http://www.nursehealer.com/Recipes4.htm(approve sites) for more TVP® recipes.