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Old 11-07-2010, 04:56 AM   #11
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Join Date: Oct 2010
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Originally Posted by 4meandthem View Post
Hey Poppi!
I am not much help with the TVP but i will say some prayers.

I think the idea of treating it like ground beef and spicing it the same will bring familiarity to the dish and comfort.I would consider some TVP and spinach stuffed canaloni in a beschamel or maybe a shepards pie with TVP.I don't know how sensitive your friend is to spices but from I have read blander may the way to go.
A TVP dumpling soup may work nicely too.She could enjoy the broth and take the dumplings slowly.[/QUOTE]

Now that sounds a brilliant idea, spinach stuffed canaloni with TVP in bech. And shepherds pie, too, and TVP/dumpling soup also gives me a lot to work on.

Thank you very much. This is wonderful.

You can forget what a person looks like, and you can forget what they say. But you will never forget how they made you feel.
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Old 09-18-2013, 05:37 PM   #12
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Originally Posted by Poppi G. Koullias View Post
I have a vegetarian friend who's picky with food, so I wondered if anyone can give me some recipes using Texturized Vegetable Protein?

This is important to me, because my friend is 17 and seriously ill.

Thank you.
I use it in the bolognaise sauce for my lasagne. Lots of the usual flavours - tomatoes, wine, onions, carrots, celery, mushrooms, herbs, veg stock cube or home-made veg stock and cook slowly for 20-30mins. I used to feed it to my father who loved lasagne but had convinced himself that he didn't like anything made from soya. He loved it and we never told him it wasn't meat.

I've made chilli sin carne with TVP but I didn't like it much. It tasted sort of cardboard-y. No idea why as it had all sorts of goodies in it

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