Love your magazine. Every time I get an issue, I always think that the next issue canít possibly be any better, but it always is.
Iím writing this letter to let you know that Iím wondering why most information about vegetarian food doesnít include the virtues of textured vegetable protein (TVP). Every food magazine for vegetarians includes recipes for tofu, but TVP is seldom mentioned. When I have seen recipes with it, the recipes usually require more time than I want to spend.
TVP is so good for quick, simple meals. Why deal with messy, time-sensitive tofu when we have TVP? Commercially prepared vegan foods are too expensive for me. With TVP, beans, and nuts, I seldom buy commercial vegan food or tofu.
Here are some quick, simple meals I use always-handy TVP to make:
If you like to cook, time-consuming recipes are fine. Personally, I like simple, quick meals, and I imagine other vegetarians prefer quick meals also. Why donít you print an issue on TVP and its use for quick, simple meals?Dixie K.
Editor's Note: You can search for recipes using TVP on VRGís website at www.vrg.org or order The TVP Cookbook ($13 with postage) by Dorothy R. Bates from VRG.
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