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Ligia
Tuesday, November 3, 2009, 6:04pm Report to Moderator Report to Moderator

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Speaking about dehydrators, I have a book called  Dry and Save which has many recipes.  This book is by Dora D. Flack.

Heres the one for Textured Vegetable Protein:

Soak soybeans overnight.  Cook them until tender.  Grind in a food grinder.  Lastly, dehydrate.

To reconstitute, take 1 cup of dry granules and soak in 1 cup of water with tsp salt.  Let it stand for 15 minutes and its ready to use.  It yields 2 cups which is the equivalent of 1 pound of ground meat.
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geminisue
Tuesday, November 3, 2009, 10:28pm Report to Moderator Report to Moderator

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So are you saying you substitute these grandules an make things out of it you would have used ground meat in?  Have you actually done it and eaten it?  It is so hard to imagine the taste being similar, is it? Thanks for your response.
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Cristina
Tuesday, November 3, 2009, 11:45pm Report to Moderator Report to Moderator

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Ee Dan
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Geminisue, My Swami bans all meats, except for Turkey as a neutral and only once a week and of course fish 3 x weekly.  So we blood type As, but my Swami warrior type in particular, depend on super bene vegie proteins, soy in particular.  Okara ranks high in my diet these days, (BTW, it is the left over pulp of making Soy milk) and your imagination and creativity gives limitless potential to what it tastes like.  It is not a matter of making it taste like meat, but of getting the equivalent complete nutritional value we all search for.  And we do not lose anything on the taste either (well, sometimes when things go wrong with a trial recipe, maybe, but that can happen with a meat dish too).     




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Ligia
Wednesday, November 4, 2009, 12:06am Report to Moderator Report to Moderator

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Geminisue, I forgot to mention, I've not tried it yet.  Sorry about that.  I don't have a dehydrator.

But as Cristina says, it wouldn't taste like meat.  But probably nutritionally for A's anyway it's protein.
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Cristina
Wednesday, November 4, 2009, 12:31am Report to Moderator Report to Moderator

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Quoted from Ligia
Geminisue, I forgot to mention, I've not tried it yet.  Sorry about that.  I don't have a dehydrator.

But as Cristina says, it wouldn't taste like meat.  But probably nutritionally for A's anyway it's protein.

When I make soy milk, I do not dry the Okara or further cook on its own.  If I do not use it immediately in patties, loafs, stews, soups, I store it in a glass jar in the fridge as is or with onion and garlic, keep it for a maximum of 3 days (that has been the longest without me needing to use it, not sure if you can keep it longer), but I usually use it within a day or two.  What I am trying to say is that in my case, I only make a litre of soy milk at the time, (about 2.5 or 3c of soaked beans) so it is enough okara to fill a medium jam jar.

If I were to produce more milk (when the rest of the family decides to follow suit with the diet) and have enough Okara that requires longer storage, like you say, I probably need a dehydrator, which I have not got yet. Tend to eat seasonally and my chooks and worm farms are getting the benefit of excess produce so far.  But, I have a lot more fruit bearing trees coming up and it may justify getting one (dehydrator) in the not too distant future.  BTW, not probably, it is nutritionally important for us.  




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Lola
Wednesday, November 4, 2009, 12:32am Report to Moderator Report to Moderator

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I d kick it all up a notch for both milk and texturized soy....
I d first sprout the soy beans, after soaking. then turn into milk or the other....


''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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Cristina
Wednesday, November 4, 2009, 1:00am Report to Moderator Report to Moderator

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Ee Dan
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Quoted from Lola
I d kick it all up a notch for both milk and texturized soy....
I d first sprout the soy beans, after soaking. then turn into milk or the other....

I should try that.  I am about to start sprouting some wheat for the Essene bread we discussed in another thread, so I will put some beans to sprout too and make the milk that way.  I have the feeling that the milk may turn up sweeter with the sprouted beans than using normal soaked beans? Am I right?  




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Lola
Wednesday, November 4, 2009, 5:30am Report to Moderator Report to Moderator

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no need adding sweetener to you milk then!


''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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Cristina
Wednesday, November 4, 2009, 6:05am Report to Moderator Report to Moderator

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Ee Dan
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Great!  Sometimes I do put a bit of Stevia or Mollases to lighten the Soy taste bit, but the sprouting process would have sweeten them up naturally then, I am looking forward to the next batch.  




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Lola
Wednesday, November 4, 2009, 6:38am Report to Moderator Report to Moderator

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Sa Bon Nim
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or you might add half as much.....you never know until you try!


''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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Katsy
Wednesday, November 4, 2009, 1:06pm Report to Moderator Report to Moderator

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Quoted from geminisue
So are you saying you substitute these grandules an make things out of it you would have used ground meat in?  Have you actually done it and eaten it?  It is so hard to imagine the taste being similar, is it? Thanks for your response.


I've used TVP granules, and it soaks up the flavors that you cook it in -- I've substituted it in things like chili and spaghetti sauce, and my family didn't know.


A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
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Katsy
Wednesday, November 4, 2009, 1:08pm Report to Moderator Report to Moderator

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Quoted from Ligia
Soak soybeans overnight.  Cook them until tender.  Grind in a food grinder.  Lastly, dehydrate.

To reconstitute, take 1 cup of dry granules and soak in 1 cup of water with tsp salt.  Let it stand for 15 minutes and its ready to use.  It yields 2 cups which is the equivalent of 1 pound of ground meat.


It sounds like dehydration and rehydration is not necessary, but you can use them straight from the food grinder. Have you or others used mashed/ground soybeans as meat substitute?


A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
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Lola
Thursday, November 5, 2009, 12:27am Report to Moderator Report to Moderator

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Sa Bon Nim
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as mince meat substitute, even in a faux meat loaf!

same with any compliant legume actually.
TVP can be made out of all as well, doesn t have to be only from soy beans.

like Bocca Burgers, as well......with no avoids!


''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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Lola  -  Thursday, November 5, 2009, 12:44am
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