What's for supper?

Yesterday was mini meatloaves pork/ beef slowly roasted on a bed of vegetables and basted with broth and some garden tomatoe sauce. Served over Spaetzle. I was in hog heaven.

Thanksgiving as in chicken breast bone in skin on off the grill, corn bread dressing, mushroom gravy, green beans and fresh cranberry sauce.
 
Pasta today at our house, too. I am trying a pasta dish with vegetables, pasta sauce and beef flavored TVP (textured vegetable protein). It has fiber in it, and flavored like beef. I got it on Amazon from Auguson Farms, who have a large variety of freeze-dried foods.
My Shiso (Japanese basil) is coming up prolifically, so i cut and chopped a good handful of that to add to the pasta.
 
Yvonne Smith said:
Pasta today at our house, too. I am trying a pasta dish with vegetables, pasta sauce and beef flavored TVP (textured vegetable protein). It has fiber in it, and flavored like beef. I got it on Amazon from Auguson Farms, who have a large variety of freeze-dried foods.
My Shiso (Japanese basil) is coming up prolifically, so i cut and chopped a good handful of that to add to the pasta.
Click to expand...
I used to cook a lot with TVP when I went meatless to reduce my cholesterol numbers 40+ years ago. I bought the flavorless kind. The health food store near me sold it bulk in various forms, granular sizes, etc. Like tofu, it picks up the flavor of whatever you're cooking. I'd usually saute it with onions and garlic, and then add it to my dish. It made a reasonable chili. I guess you know you gotta soak it in warm (hot?) water first.
 
John Brunner said:
I used to cook a lot with TVP when I went meatless to reduce my cholesterol numbers 40+ years ago. I bought the flavorless kind. The health food store near me sold it bulk in various forms, granular sizes, etc. Like tofu, it picks up the flavor of whatever you're cooking. I'd usually saute it with onions and garlic, and then add it to my dish. It made a reasonable chili. I guess you know you gotta soak it in warm (hot?) water first.
Click to expand...
I have been looking at some of the YT videos that show the different shapes and sizes. I think what I had before was a plain version, but when Augusons had someo n sale on Amazon , I bought some. The directions said equal amount of TVP and boiling water and let sit for at least 5 minutes.
I started sauteeing my onions, peppers, and mushrooms while waiting for the TVP to thicken up and then added it in and cooked it with the veggies for a while, and then added the tomatoes and tomato sauce.
It should be done soon.
I am thinking that I want to try some for making taco salad , too (another day).
 
Yvonne Smith said:
I have been looking at some of the YT videos that show the different shapes and sizes. I think what I had before was a plain version, but when Augusons had someo n sale on Amazon , I bought some. The directions said equal amount of TVP and boiling water and let sit for at least 5 minutes.
I started sauteeing my onions, peppers, and mushrooms while waiting for the TVP to thicken up and then added it in and cooked it with the veggies for a while, and then added the tomatoes and tomato sauce.
It should be done soon.
I am thinking that I want to try some for making taco salad , too (another day).
Click to expand...

I may start using it again. Since my recent gastric episodes (still lingering), I've been paying attention to getting more fiber. TVP has almost 12 grams of fiber per cup (plus a bunch of vitamins & minerals), which gets a woman to half her daily fiber requirement and a man about 1/3 the way there. Sadly, like many high-fiber foods and all soy products, it's also got oxalate, which is a bad thing if you form kidney stones as I do.
 
We picked up BBQ plates (brisket, sausage, potato salad, baked beans) from the local joint on our way home from MD Anderson. Now we're stuffed so we'll probably just have some ice cream or something later this evening.
 
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