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Cooking with TVP  This thread currently has 464 views. Print Print Thread
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Bethysue
Friday, June 15, 2007, 1:18pm Report to Moderator Report to Moderator

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Okay, ya'll I would like to start using TVP as a replacement for meat in dishes. But, I have not a clue where to start with the dry stuff from whole foods. Any help is appreciated.


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Drea
Friday, June 15, 2007, 2:20pm Report to Moderator Report to Moderator

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Sun Beh Nim
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TVP should be avoided imo. It's a highly processed form of soy. Fresh tofu or tempeh are better choices...


It is not my responsibility to convince anyone of anything.
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Lola
Friday, June 15, 2007, 3:43pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Quoted Text
texturized vegetable protein(aka TVP, this is

highly processed and best avoided)
Fermenting removes most of the phytates which interferes with mineral absorption, it also helps to inactivate the protease inhibitors which interfere with protein digestion.
Extremely refined soy foods (i.e. TVP, TSP)
are also hard to digest because the trypsin
inhibitor has not been removed to make the
whole soybean easily digestible.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Alia Vo
Friday, June 15, 2007, 9:33pm Report to Moderator Report to Moderator

Kyosha Nim
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I have stopped utilizing TVP many years ago for the aforementioned reasons.

However when I did use it, I boiled hot, filtered water and poured the water over the TVP.  I believe I used 1/4 cup of dry TVP, which I believe was the serving portion.  It expands and takes on the texture of 'ground meat'.  TVP could be used in vegetarian chili, casseroles, et al.

A healthy alternative that I now utilize is to freeze a package of firm organic tofu for at least 48 hours.  When one is ready to use it, take the frozen tofu and defrost it in the refrigerator.  Once completing defrosted, it takes on a crumbly, 'heartier' texture and taste which lends well to dishes calling for ground meat.

Alia


Alia A. Vo
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Drea
Friday, June 15, 2007, 9:57pm Report to Moderator Report to Moderator

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Quoted from Alia_Vo
A healthy alternative that I now utilize is to freeze a package of firm organic tofu for at least 48 hours.  When one is ready to use it, take the frozen tofu and defrost it in the refrigerator.  Once completing defrosted, it takes on a crumbly, 'heartier' texture and taste which lends well to dishes calling for ground meat.


Great suggestion, Alia, and thanks for the detailed instructions, too.


It is not my responsibility to convince anyone of anything.
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Alia Vo
Friday, June 15, 2007, 10:05pm Report to Moderator Report to Moderator

Kyosha Nim
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You're welcome, Drea.  
I hope you have the opportunity to try this tofu prep method sometime.  It has an unique taste and texture.  

Please let us know if you try it and if you enjoy it.

Alia


Alia A. Vo
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BTD Lifestyle Since 1999
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Drea
Saturday, June 16, 2007, 1:56am Report to Moderator Report to Moderator

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Sun Beh Nim
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I was at the store today buying silken tofu in a box, and read the labels on some of them. Beware, some of them are made with soy isolate protein, so if you are using silken tofu to get away from it, it may still be in there. I bought the soft regular and the firm organic, neither of which had soy isolate protein (wuu-huu).

The moral of this story is...read the labels, even on foods that you may normally buy!


It is not my responsibility to convince anyone of anything.

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outdoordrea  -  Saturday, June 16, 2007, 1:56am
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Lola
Saturday, June 16, 2007, 3:53am Report to Moderator Report to Moderator

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which brand is it?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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italybound
Saturday, June 16, 2007, 9:32am Report to Moderator Report to Moderator

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Kyosha Nim
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I remember hearing some years ago, that if you are celiac you should avoid TVP. anyone know if there is truth to that..........don't use it myself and don't plan to, but for anyone who needs to know................



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Lola
Saturday, June 16, 2007, 2:44pm Report to Moderator Report to Moderator

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Sa Bon Nim
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I believe it is cause wheat is added to the mix.....


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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Drea
Saturday, June 16, 2007, 4:32pm Report to Moderator Report to Moderator

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Quoted from lola
which brand is it?


They are all Mori-Nu brand. The soft regular and the firm organic were the only varieties in the HFS that weren't made with soy isolate protein....the regular firm and extra firm had it as an ingredient. Weird.


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Lola
Saturday, June 16, 2007, 7:50pm Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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