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Re: TVP and Recipe

Here's the info for TVP, from _The TVP Cookbook_ by Dorothy R. Bates:

Granules:  (per 1/4 cup dry--21 gm.)
Calories: 59
Protein: 11 gm.
Carbo: 7 gm.
Fat:  .2 gm.

Flakes and Chunks: (per 1/4 cup dry--14 gm.)
Calories: 39
Protein: 7 gm.
Carbo: 4 gm.
Fat:  .1 gm.

And, to keep this relevent, here's one of the recipes from the book, modified

Kema (Curried Vegetables)

Yield: 6 servings

1 cup TVP granules
7/8 cup Boiling water
1 lg Yellow onion, minced
1 lg Clove garlic, crushed & minced
1/2 tsp. Ginger root, minced
3 tb Tomato paste
1 cup Stewed tomatoes
2 tsp. Curry powder (may use 3 tsp; I use 2 tsp curry & 1 tsp. garam masala.)
1 tsp. Salt
1/8 tsp. Cayenne pepper
1 cup Green peas, fresh or frozen
1 cup Mushrooms, sliced

Combine TVP and water in a bowl. Let stand 10 minutes. In a non-stick skillet
or wok, heat 2 tbs. water or other liquid. Saute onion, garlic, and ginger
root for 5 minutes. Add TVP and stir constantly another 5 minutes (add
additional liquid to prevent sticking, if necessary). Add tomato paste,
tomatoes, curry powder, salt,and cayenne and simmer for a few minutes. Add
peas and mushrooms, bring to a boil, cover, and simmer over low heat 5

Susan Voisin  voisin@xxxxxxxxx