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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
Looking for tips on recipes to try with textured vegetable protein. It's neutral in flavor and I have no idea on what to do with it. Someone suggested soaking it in a vegetable broth instead of water, but gosh that didn't work and just ruined what seasoning I was adding onto it.
Thanks a bunch. No salt in the TVP itself?
I hate salt, and usually add it after I cook. If you're gonna add it maybe start gradually with a pinch or two if you really think it needs it, since you're getting a lot in the soy sauce
wait, is that even allowed?
When it makes me sick, yeah