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Post by Kathy on Jan 18, 2006 18:43:52 GMT -5
I am not a vegetarian but do consume less meat the older I get. I may eat meat only twice a week now and that's usually in something ethnic. What meat subtitutes have you found that are tasty and work well when you are serving a dish to both vegetarians and carnivores alike? My attempts at tofu cookery were complete failures-it fell apart although I'd drained it and used the weighted brick method to solidify it for grilling or stirfries.
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Post by dlangland on Jan 18, 2006 19:04:30 GMT -5
I wish I knew, Kathy. My college daughter has a fondness for, and I used to buy them for her...Those soy/veggie patties and imitation chicken nuggets you can buy in the frozen food or natural products section of most grocery stores, but being a vegetarian my entire life, I just cannot do or even look at them. I don't know if it's a flavor thing, a texture thing, or the fact they work so hard to make the products resemble real meat. My oldest daughter who no longer lives in the country used to make a homemade version of a seasoned black bean burger we have never been able to duplicate for she always just had her recipes in her head. I should e-mail her. Deb
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Post by Kathy on Jan 18, 2006 19:28:13 GMT -5
I just realized I posted this in the side dish forum. I suppose it should have gone in the Vegetarian forum. If you'd like I can move the whole thread over to the appropriate forum. And I hope you can find out from your daughter about those black bean burgers; I love the flavor of black beans! I think a visit to Wild Oats is in order-see what's out there besides tofu! I do like tempeh-especially the wild rice one.
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Post by Deleted on Jan 21, 2006 17:09:34 GMT -5
Since this hasn't been moved I'll answer.
How about Satan? This is what they make Mock Duck from. My kids have always loved it. Most health food stores and food coops sell it either in the freezer section or in the cooler. I really like the texture, it's much more chewy, more like a meat texture.
Also there is TVP (textured vegetable protein, TSP (textured soy protein) It comes dry as crumbles, you soak it and use it like ground meat.
Tofu isn't one of my favorites either, my kids like it though. But I have found if you roast it it's really nummy. If you want a recipe let me know and I'll post it. I always use firm or extra firm tofu. White Wave is my favorite. I also always freeze it, that changes the texture, also if you drain it and press it well before using it has a chewier texture too.
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