You’re ready to make the switch – you’ve swapped out your morning french vanilla creamer for a vegan friendly creamer, and you’ve been swapping out meat for beans in your favorite chili recipe. Then Sunday evening rolls around, and you find yourself staring at an open fridge, completely stuck..
Textured Vegetable Protein, better known as TVP, is one of my all-time favorite vegan foods. In addition to each little soy granule being the perfect little sponge for flavor, it has an impressive nutritional profile, and it’s a super inexpensive way to get protein into any meal from breakfast to dinner…
When you eat tofu out at a restaurant, it’s borderline perfection – chewy and dense on the inside, surrounded by a golden halo of crispy crust, bursting with flavour. How could anyone hate on this fantastic, delicious food? Then you try to recreate that dish at home…
In addition to tofu’s impressive protein and nutrient content, it’s also an incredibly versatile ingredient. In this article, I’m going to show you several ways that you can prepare your tofu along with different dishes to pair those methods with.
Textured Vegetable Protein, or TVP, is something of a wonder food. The perfect combination of incredibly versatile, inexpensive, and an A+ nutritional profile. Made from dried, de-fatted soy flour, TVP is a complete protein and provides a hefty amount of your daily nutrients.
Growing up, bagels were practically their own food group, and a big chewy sesame bagel, warm from the toaster and practically frosted with luxurious cream cheese was an easy, tasty breakfast before I headed off to school. Harder than giving up cheese, harder than giving up ice cream, was giving up cream cheese for me…