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Thursday, May 28, 2020

TVP "Burgers"

Just thought I'd show you another way we're eating our TVP (textured vegetable protein).


My daughter made TVP patties for us last week. These are delicious -- chewy and flavorful. My daughter incorporated some sautéed onions, carrots, and celery with the TVP, and used flour and an egg as a binder. She pan-fried the patties in oil that evening. We also plan to try baking some soon, hoping they'll hold their shape without over-browning to keep on hand in the freezer (like commercial veggie patties). 

The burgers had a great texture, too. That's where TVP burgers and bean burgers differ. Bean burgers, although tasty, have a mashed texture, while the TVP burgers are chewy.

TVP is a regular on our menu, using it 2 meals per week as the main protein. 



Tuesday, May 26, 2020

Homespun Holidays: Using What I Had for Memorial Day Dinner

some of my favorite plates -- Liberty Blue c. 1976

Rainy day -- A cook-in with hot dogs in homemade, part whole wheat/part white 
sourdough buns. This sourdough is so soft and fluffy. The hot dogs were served 
with homemade relish, homemade ketchup, and commercial mustard.

sauteed radish greens from the garden with onions and garlic -- delish!
mashed potato, herb, and homemade yogurt (instead of sour cream) casserole,
 topped with melted cheddar

creamy rhubarb gelatin for dessert, made with cooked garden rhubarb, 
cream cheese, sugar, gelatin, baking soda (to reduce the sugar)

The four of us had a nice dinner, using just what I had on hand. I still haven't been inside a grocery store since late February.

The sourdough just keeps getting better and better. This is my new favorite bread. When I say it's light and fluffy, it's really light. The loaves feel so much lighter in weight than my yeast-raised wheat bread. Like they're full of air.

I hope you had a good weekend.


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