Herbed TVP Loaf

[Guest guest]

From The TVP Cookbook by Dorothy R. Bates

 

Mix in a large bowl and let stand for 10 minutes:

3 cups TVP granules

2 1/2 cups boiling water

1/4 cup ketchup

1 tsp. basil

 

Sautee (or microwave on high for 2 minutes) until

soft:

1/2 cup onion, finely chopped

2 Tbsp olive oil

 

Add onions to the TVP mixture and stir in:

1 cup gluten (or 3/4 cup unbleached or whole wheat

flour)

1 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp marjoram

1/2 cup parsely, finely chopped

 

Lightly oil a bread/loaf pan and pack the mixture in

tightly. Bake at 350 degrees for about 45 minutes.

If the loaf starts to brown on top too much, cover

with foil. After removing from oven allow to sit in

pan for 10 minutes. Run a knife around the edges and

turn loaf out onto a platter.

 

I followed this recipe exactly, using gluten. It's a

dense loaf and if I actually knew anything about

cooking I'd try to lighten it up a little. It was

very slightly dry/crumbly so be careful cutting it.

It was more stable after being in the fridge

overnight. If anyone has any suggestions for

lightening it up a bit and making it hold together

even better I'd love to hear them. You can substitute

any dried or fresh herbs you have on hand.

 

I also made the tomato sauce the book suggested to go

along with it, which I'llm post.

 

--

Liz

 

 

 

 

 

 

[Guest guest]

This sounds really good. I wonder if using

the gluten made it so heavy/dense?

I want to try this and maybe I will use

some breadcrumbs mixed with flour to see

if that lightens it up any. Another idea would

be to toss some oatmeal in a food processor

and pulse until ground like a coarse flour and

use that in place of gluten.

Should be fun to play around with when it is cool

enough to do some baking here. Thanks for sharing

the recipe, Liz.

 

~ PT ~

 

Perhaps a species that has accumulated tons of explosive

per capita has already demonstrated its biological

unfitness beyond any further question.

~ Arthur Clarke

~~~*~~~*~~~>

 

, Elizabeth Blake <stinky_harriet

wrote:

>

> From The TVP Cookbook by Dorothy R. Bates

 

> I followed this recipe exactly, using gluten. It's a

> dense loaf and if I actually knew anything about

> cooking I'd try to lighten it up a little. It was

> very slightly dry/crumbly so be careful cutting it.

> It was more stable after being in the fridge

> overnight. If anyone has any suggestions for

> lightening it up a bit and making it hold together

> even better I'd love to hear them. You can substitute

> any dried or fresh herbs you have on hand.

>

> I also made the tomato sauce the book suggested to go

> along with it, which I'llm post.

 

> Liz