>Date: 25 Feb 97 8:46:50
>From: "susan.j.mcgee" <susan.j.mcgee@xxxxxxxxxxxxxxxxxx>
>Subject: Using TVP
>Message-Id: <9702251354.AA0912@xxxxxxxxxxxxxxxxxxxxx>
>Content-Type: Text/Plain
>
>I would like to know how to use TVP. Have half a pound and want to make tacos!
Here are a couple from the archives.
Shari
brownlee_s@xxxxxxxxxxxxx
* Exported from MasterCook II *
TVP Tacos
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups tvp, dry
1 3/4 cups boiling water
1 can tomatoes, canned -- 28 oz
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon thyme
1 teaspoon salt
pepper -- to taste
1 tablespoon chili powder
1 each onion -- diced
Reconstitute TVP in boiling water. Simmer TVP, and all the ingredients to blend.
kwvegan vegan
Taco Filling
Mix together in a saucepan:
1 1/4 cups cold water
1 Tbsp. sundried tomato bits (dry, not oilpak)
1 tsp. dried minced onions
1/2 tsp. garlic powder
1 Tbsp. mild chili powder
1 tsp. cumin
1/2 tsp. sugar or equivalent
2 Tbsp. Bragg's liquid aminos (or 1 Tbsp. soy sauce)
1 Tbsp. cornstarch
Stir until cornstarch dissolves. The stir in:
1/2 cup plain TVP granules
Bring to a boil, stirring constantly; stir and simmer until it is of the
desired consistency for tacos, about 2 to 5 minutes.
Put into a taco shell; top with the usual.
Note: If you don't have sundried tomato bits, chop up some sundried tomato
halves in a food processor. Or make them by cutting Roma or Italian plum
tomatoes in half; dry in a dehydrator until they're dry yet still flexible;
leave them out for a day to "cure;" store, preferably in the freezer. Don't
use any other kind of tomato, as they're too watery and seedy.
kwvegan vegan
------------------------------