TVP And Veggie Pasta Skillet
- 2/3 cup TVP
- 1 cube vegetable or beef bullion
- 1 1/2 cups boiling water
Combine above and soak at least 1/2 hour.
@ cups diced veggies (onions, red or green pepper, summer squash, mushrooms, eggplant use your imagination.)
- 1 -2 Tbsp olive oil.
- 1 24 – 26 oz pasta sauce
- 12 oz (1 can ) tomato or vegetable cocktail juice.
- 2 cups whole wheat pasta (penne, rotini, shells)
- 1/4 cup water (rinse the sauce container and add to pan)
- 1 tsp dried basil or Italian seasoning.
Using a saute pan or electric skillet, over medium heat saute the diced vegetables. Add sauce, juice, seasoning and pasta. Drain and add TVP.
Reduce to low, cover and simmer for about 25 minutes stirring occasionally. If sauce thickens too quickly rinse the sauce container with 1/4 cup of water and add to the pan.
Homemade Soy Milk
I just recently made Soy Milk. 1/2 half pound of soy beans makes about 12 gallon of milk.
Soak beans 24 hours, change water once in a while. rinse beans after soaking, rub them in your hands to loosen hulls, measure beans, use 1 part beans to 3 parts water.
put 1 cup beans in blender and add 2 cups water. puree as fine as possible,
pour this mixture into large pan, rinse out blender with 1 cup water.
Repeat until all beans have been blended.
Bring water to boil and simmer for about an hour, strain this mixture through cheese cloth or any porous cloth.
Let drain and then squeeze as much more “milk” out as possible.
You now have Soy milk.
The “grits” or paste that is left is called Okara and can be used in different recipes, such as cakes or cookies, I added about 1 cup full to a 4 loaf recipe for banana bread and it doesn’t even show and adds extra protein. It can be added to meatloaf or any ground beef recipe to boost the protein. It takes on the flavor of whatever it is mixed with although it is visable in some mixtures such as meat sauce for spaghetti.
Ounce for ounce Soy has more protein than meat and is a staple in a Vegan diet.
Banana Date Tofu Pudding
- 12 to 14 oz box of soft tofu
- 1/4 cup corn oil
- 1/4 cup water or soy milk
- 2 very ripe bananas
- 10 whole, pitted dates
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Open up the tofu, and drain off the water. Peel the bananas and cut them into chunks. Cut the tofu into small cubes and place it in a blender. Add the corn oil, water or soy milk, banana chunks, dates, vanilla and salt. Process for 2 to 3 minutes, or until the mixture is smooth with small date flecks blended throughout. You may have to stop the blender, and scrape down the sides a few times during blending. Pour the pudding into small 1/2-cup-sized, resealable plastic containers, or a big bowl. Keep in the fridge for hungry children to snack on, or put in healthy lunchboxes for a protein rich desert. This is a great recipe for people who don’t like tofu. They can get friendly with it in a nonthreatening atmosphere. This pudding uses fruit as it’s only sweetener. You will be surprised at just how sweet and delicious the combination of bananas and dates can be.
Vegetarian Chicken Noodle Soup
This is an easy TVP recipe that could be adapted with a variety of spices and veggies depending on what is on hand. I have served this to many meat-eaters who have come back for seconds and thirds, and my daughter has loved it since she could eat solid food.
Ingredients:
1 cup TVP granules
2 cups noodles (rotini, shells, or egg noodles)
5 cups vegetable stock
2 cups water
2 tbsp olive (or other vegetable) oil
1 cup chopped onion
1 medium carrot, chopped
1 stalk celery, chopped
1/2 cup frozen peas
1/4 cup nutritional yeast flakes
1 tsp dried thyme
1 tsp dried sage
1 tbsp dried tarragon
1 bay leaf
1/4 tsp ground black pepper 1 tsp salt (optional, omit if sodium is an issue for you)
Directions
In a large saucepan, heat oil and cook onion, carrot, and celery until tender, stirring frequently. Meanwhile, prepare dry ingredients. Add vegetable stock, water, TVP, noodles, herbs, salt and pepper. Increase heat to high until boiling, then reduce heat and simmer five minutes. Add frozen peas, and simmer five minutes more, or until noodles are tender. Remove from heat. Stir in nutritional yeast and remove bay leaf just before serving.
Note:
TVP is an inexpensive alternative to meat protein, and does not spoil. Nutritional yeast, while inexpensive, is not widely available in many grocery stores. It can be purchased at any health food store, or online. It can also be omitted from the recipe entirely, if necessary.
Banana Date Tofu Pudding
- 12 to 14 oz box of soft tofu
- 1/4 cup corn oil
- 1/4 cup water or soy milk
- 2 very ripe bananas
- 10 whole, pitted dates
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Open up the tofu, and drain off the water. Peel the bananas and cut them into chunks. Cut the tofu into small cubes and place it in a blender. Add the corn oil, water or soy milk, banana chunks, dates, vanilla and salt. Process for 2 to 3 minutes, or until the mixture is smooth with small date flecks blended throughout. You may have to stop the blender, and scrape down the sides a few times during blending. Pour the pudding into small 1/2-cup-sized, resealable plastic containers, or a big bowl. Keep in the fridge for hungry children to snack on, or put in healthy lunchboxes for a protein rich desert. This is a great recipe for people who don’t like tofu. They can get friendly with it in a nonthreatening atmosphere. This pudding uses fruit as it’s only sweetener. You will be surprised at just how sweet and delicious the combination of bananas and dates can be.
Maple Tofu Pudding
- 12 to 14 ounces soft tofu
- 1/4 cup corn oil
- 1/3 cup maple or pancake syrup
- Pinch Salt
- 1/4 teaspoon vanilla extract
- 1/4 cup finely chopped walnuts (optional)
Drain the tofu and cut it into small pieces. Place the pieces in a blender. Add the oil, maple syrup, salt and vanilla. Put the lid on the blender. Process the mixture for a minute or two, or until the pudding is quite smooth. If necessary, turn off the blender, and scrape down the sides of the blender jar. Then put the lid back on and process some more. When the mixture is smooth, turn it into 4 small, resealable, half-cup containers. Chill until serving time, or serve right away if desired. If you like, you can sprinkle a tablespoon of finely chopped walnuts on top of each serving of pudding. I prefer black walnuts, but any type will do.
Soft tofu makes the best puddings. If you only have firm tofu, you can try to make the recipe with it, but you will need to add a little water (maybe 1/4-cup or so), and blend it for about twice as long. Even then, the pudding may have a slightly grainy texture, although, it will taste just as good. This is one of the best recipes on this website, especially with walnuts sprinkled on top. The pudding is rich and creamy and very satisfying.
Chocolate Tofu Pudding
- 12 to 14 oz box of soft tofu
- 1/4 cup corn oil
- 1/4 cup water or soy milk
- 1/3 cup cocoa or carob
- 1/2 to 2/3 cup sugar
- 1 teaspoon vanilla extract
- Dash salt
Open up the tofu, and drain off the water. Cut the tofu into small cubes and place it in a blender. Add the corn oil, water or soy milk, cocoa, sugar, vanilla and salt. Process for a minute or two, or until the mixture is smooth. You may have to stop the blender, and scrape down the sides a few times during blending. When everything is smooth, pour the pudding into small 1/2-cup-sized, resealable plastic containers, or a big bowl. Keep in the fridge for hungry children to snack on, or put in healthy lunchboxes for a protein rich desert. This is a great recipe for people who don’t like tofu. They can get friendly with it in a nonthreatening atmosphere. The pudding is very rich and chocolaty. Great for midnight snacks.