Skip to main content

peanut-ginger tvp stirfry


This past weekend the boy, his sister who is visiting from Hungary, and I went camping on Franklin Island in the Georgian Bay area. It was absolutely beautiful; super sunny, sparkling water, tons tons tons of frogs. It was supposed to be a paddling trip, but I spent most of is lying in the sun, drinking cold tea (much better than algae-flavoured lake water), reading and eating. Oh my god, I ate so so much that I actually couldn't have paddled. We did go on a very nice little trek before the eating began; there was a beautiful little washed out beach, lots of beautiful lake and much general georgian bay gorgeousness.
For food, we had:
  • trail mix (naturally)
  • PC brand vegetarian chili (I was very perturbed and disappointed to realize that it had no vitamin C in it, despite being a tomato base and having veggies in it...maybe because of the cooking process? unfortunate as I was counting on it to ward off the scurvy)
  • bbq beans
  • sesame fudge
  • cookie balls
  • brown rice tortillas (to go with the chili and beans)
  • salsa and blue tortilla chips
  • cereal and soy milk (for the boy)
  • instant oatmeal
  • veggie soup with lentils, and
  • marinated tvp on rice noodles (made the marinade - sesame oil, tamari, rice vinegar - at home)
so so much food.

Anyway, this trip reminded me of my love for TVP. TVP, or textured vegetable/soy protein, is defatted soy flour, a by-product of making soybean oil. It's super cheap, filling, delicious, high in protein and low in fat and carbs. It has a great texture and soaks up flavour from what it's cooked with, making it an adaptable ingredient for a wide range of dishes; I've had it in everything from tacos and chili, to pasta sauce and king's cafe's kung pao soy chicken.


Peanut-ginger TVP stirfry
TVP slices or chunks (see note on how to cook below)
peanut-ginger marinade
kale, chopped
chinese eggplant, sliced
peanut-ginger marinade
peanut butter (or almond butter)
tamari sauce
rice vinegar
ginger, chopped
water, as needed

Let TVP marinate 1-2 hours. Put marinated TVP in frying pan, saving marinade for later. Cook on med heat with eggplant, until eggplate sauted. Add kale, cover and let steam cook kale. Toss ingredients with leftover marinade. Serve on rice, rice noodles, or on its own.


How to cook TVP
put dry TVP in a bowl, cover with boiling water
cover and let sit 10-15 min

TVP is pretty much tasteless on its own; adding flavouring is a must. Luckily TVP is pretty much a sponge and as such is super easy to marinade. If you're adding to a chili or soup, add the dry TVP directly to the dish, so that it'll absorb the flavour of the dish while reconstituting. If you're adding the TVP to a stirfry, and have rehydrated it in boiling water, then I find it's best if you squeeze out the water from the reconstituted TVP and then cover them in the marinade.

Comments

I actually have TVP.. but have NO idea what i was to do with it.. other than tofu scrambles..
THANKS
xo
Laura said…
Does TVP have gluten in it?

It all looks so good, I just wanted to double check before I made it for myself! I'm glad you enjoyed your trip and I've been loving your blog.... Keep it up!
Selene said…
no! no gluten! unlike seitan...seitan is the pure wheat gluten one (which always makes me sad, because it's also the ingredient of choice for most mock "meats"); TVP is the one made entirely from soy - when they make soy oil, the stuff they separate from it becomes TVP. So it's super super super high in protein!
Anonymous said…
TVP lists "wheat protein" in it. Is that different from gluten? Is it safe for a gluten-free child?

Popular posts from this blog

Raw vegan meal plan (Day 2) and raw vegan tacos (or, my new obsession)

I've moved! Visit my new home Make Life Beautiful for more recipes and healthy living tips. Don't forget to update your bookmarks!
I'm building my meal plan to allow for leftovers, because in any meal plan, really, leftovers are kind of needed to get by timewise.

A note on raw eating...I am trying to achieve a high raw lifestyle, meaning that 90-95% of what I'm eating is raw. However, when it comes to spices and oils and tamari, I am often not opting for the raw versions. For spices and oils, this is a matter of accessibility (other than coconut oil, which is easy and inexpensive to acquire); although I am going to try to find and use more whole versions of the spices (like the tumeric root and cardamon pods, for instance), it will still be very hard to determine whether these are raw. For tamari, this is because nama shoyu (the raw version) contains gluten, which I am allergic to. Now, you could go with bragg's soy sauce-like product, but I don't use enough o…

Make your own raw tahini and cheesy tahini broccoli recipe

I've moved! Visit my new home Make Life Beautiful for more recipes and healthy living tips. Don't forget to update your bookmarks xoxo Broccoli smothered in cheesy tahini sauce
I already toted the many amazing benefits of sesame seeds here so we'll skip that part in this post and go straight to the awesomeness that is tahini.

Raw tahini is delightfully easy, and inexpensive, to make. And you can do such awesome things with it! I personally love using tahini as salad dressing. And when I discovered you could make a delicious cheese sauce with it...!! You can't really tell from the photo, but this makes a deliciously creamy and cheesy sauce that you can use on zucchini linguine, or for kale chips, or really just about anywhere that cheesy goodness could go (which is pretty much anywhere). The cheesy tahini broccoli is my version of Julie Morris's awesome recipe. While you're there check out her other recipes, yum they sure do look good!

How to make raw tahini

Raw vegan chili and a raw meal plan for the lazy chef in all of us

I've moved! Visit my new blog La Belle Vie for more recipes and healthy living tips. Don't forget to update your bookmarks! Hearty bowl of raw chili
Ok, it's been a great great weekend for many reasons: went to an amazing clothing swap put on by V. A. S. T., went to my adorable niece's birthday party, attended a wonderful raw potluck (yum!!), and went to my uncle and dad's joint bday lunch at my uncle's place. And to make everything even better, there were amazing people and conversations throughout it all!

So that part has been great. Of course, all the family get togethers mean that I haven't been eating as raw as I normally do. And I'm really noticing how much better my body does when I'm eating mostly raw. I feel much more grossly full and sluggish on cooked foods. And my throat is burning as it's giving me some serious acid reflux issues. I've also been on this stupid cleanse (I bought it a long time ago and figured I had better use it …