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I've been meaning to pick up some bulk TVP for tacos. It's really good for that. Got any recipes involving TVP to share?
Last night I made white bean soup for dinner:
2 cups white beans, rinsed, picked over, and soaked (you don't need to soak them overnight, just put them in water in the morning and they'll be plenty soaked by dinner time, thanks to Mark Bittman for that bit of info)
1 yellow or sweet onion
2 cloves garlic
1 bay leaf
pepper
1-2 carrots
1-2 ribs of celery
fresh herbs, if desired (thyme is really good here)
1 box of vegetable stock, or water (I use Imagine No-Chicken)
salt
This is a chop-and-drop recipe, meaning that by the time you've chopped the new addition, it should be time to drop it in the pot.
Cook the onion in a couple tablespoons of extra virgin olive oil in a large soup pot or Dutch oven (regular or enameled). Add the bay leaf and fresh herbs, stir, add the garlic. Stir and add the carrot, stir and add the celery. Drain the beans and add them, stir. Then add enough stock or water to cover everything by about 2 inches. Bring up to an almost-boil, then turn down to a good simmer. Let it simmer for at least an hour. Check the beans for tenderness. Once the beans are tender, season to taste and serve.
This is a modification of Mark Bittman's recipe for White Bean Soup from How to Cook Everything Vegetarian. And it's vegan!
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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