The TVP Cookbook: Using the Quick-Cooking Meat Substitute (Paperback)~ Dorothy R. Bates (Author)
This is a very good little cookbook devoted to seasoning TVP, mimicking the taste of a variety of meat products.
For those of you who have never used TVP, while it is a vegetable product, it also contains soy protein. So this means those who cannot handle soy probably would not want to use TVP.
TVP is very high in protein, and looks somewhat like dried breadcrumbs that are sold for bread stuffing recipes at Thanksgiving. It has no taste of its own. Once moisturized and seasoned, it has a similar consistency and workability of ground meats, and can be shaped into balls, patties, meatloaf pans, etc.
The end taste of this non-animal meat substitute is up to you, based on what you add in the way of spices, seasoning and liquids. Once everything you want for flavoring and moisture is mixed into the dry TVP, you can use the mixture in a recipe of your choice in place of ground animal meat.
This little cookbook will give you lots of ideas for ways to season TVP. If prepared correctly, you would never know that it was not animal meat in many finished dishes, and of course a whole lot healthier for your body.
Give TVP a try once or twice a week to cut back on meat consumption. You just might be surprised... that you actually enjoy it! Saves on the food budget too.
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Senior female, IBS-D, presently stable thanks to Heather & Staff
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The TVP Cookbook
