I can see how you make this, and I'm sure it works well, but what I don't
understand is why you do it. What advantage does this have over
commercially prepared TVP? I would think it would be a lot more
expensive, and time consuming, too! Does it taste a lot better? Do you
use different seasonings before you dry it (I'd think this would be
possible).
Looking forward to hearing more about this homemapre TVP-stuff,
Sandra Mort
(Formerly Sarah G)
ICQ# 4340088
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