8/06 TVP Imposter
I was writing a post for today about Textured Vegetable Protein (TVP). I had photographed it dry, put it in the pasta sauce, and continued to write. Dinner was ready, so I photographed the finished pasta dish that contained the TVP and we sat down to experience it for the first time.
I dug in with gusto. Anything that is this packed with good things and lacking the bad things is going to become a new friend of mine. So, it doesn’t taste like I think it will taste. It is dense and kind of hard. I surmise that maybe I didn’t give it enough time to rehydrate. But why is it so hard and inedible tasting? Like a pasta or grain that was never cooked.
I admit out loud that I kind of hate it and we finish our meal. As we are cleaning the kitchen, Sandy goes at the pot of TVP pasta sauce like it is the answer to world hunger. She starts doctoring the sauce so it is edible. Meanwhile, as I am putting something away in the cupboard I see a plastic container with TVP written on it in Sharpie marker. If this is the TVP than what in the hell did we just put in that sauce??
In our zeal and excitement to embark on our vegan journey we have been purchasing grains, spices, flours and products that we have never used before. Evidently, I threw 3/4 of uncooked wheat germ into our pasta sauce instead of the TVP. It was like putting uncooked Israeli Couscous into a bowl of chili and digging in.
Needless to say the TVP conversation is postponed until I can really use it and share my thoughts. I did promise to write openly and honestly about the vegan experience so there it is…real life in action.
Photo By: S. Duquet
I am now going to get on the chaise with Chloe and watch,” Glass Walls” which I will share with you next week.
I will spare you the photos of the Wheat Germ Penne Arrabiatta.
Have a delicious day and humor yourself.
Tags: compassionate eating, dairy free, going veg, textured vegetable protein, trying vegan, trying vegetarian, TVP, vegan, vegan challenge, vegan entree, vegan experience, vegan recipe, vegan wannabe
August 6th, 2010 at 9:02 am
Oh my goodness! Well, all’s well that ends well, right!
I am not a fan of TVP at all. In my opinion, it’s just not that interesting and there are way healthier and much less processed options out there. I used to use it to make chili until I just let go of aiming for that texture and started preferring all veggies and beans. I know lots of people who love it though! I’m sure it will taste better than wheat germ, lol!
August 6th, 2010 at 11:55 am
TVP is fun and yummy sometimes for tacos and tomato sauce. One in my tribe makes TVP and Bragg’s Liquid Amino taco meat and it is delicious. The TVP is soaked for a bit in Bragg’s diluted with water.
Wheat bulgur makes good taco/spaghetti meat too, but wheat germ would be interesting to say the least.
Go, Sandy, go! Kitchen experiments rule. Gratitude for Sherry keeping it real
August 6th, 2010 at 8:36 pm
Jennifer, that is exactly how I felt when I was eating its imposter. I thought…I would rather eat nuts or tofu or dirt. I think I will give it an honest try and see if I still feel the same.
August 6th, 2010 at 8:38 pm
Nicole, I think I could like it in chili or tacos. I am going to cook it correctly, bless it with some aminos and see how it goes. Otherwise I will chalk it up to a very funny, edible learning experience.