Linda
301 posts
Feb 10, 2005
7:17 PM
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BILL'S BEST has a new product (looks like a powder)called, "NO YOKE"! I wonder how it's used. He has a cookbook out; maybe it's in there.
Sounds interesting!
He has a good vegan chi'kn broth and beaf; I like the basting one too.
The MAILORDER CATALOG is carrying it now.
Last Edited Linda on 10-Feb-2005 7:26 PM
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Debbie
540 posts
Feb 11, 2005
9:53 AM
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Hi Linda,
Thanks so much for this info. I like that website: healthy-eating.com
What do you recommend for a good TVP ground-style? Where do you buy it?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Linda
302 posts
Feb 11, 2005
11:06 AM
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Hi, Debbie :),
I like that site too.
I guess that "No Yoke" is supposed to give an egg flavor, maybe for omelets or scramble?
Have you heard of "saindhav" or "kala namak" (black salt)? I *love* this stuff. It gives the taste and aroma of eggs! I don't make scrambles often, but I use it for that, add it to homemade vegan mayonnaise and in matzoh ball soup! Literally just a pinch is needed because it is *so* strong; plus, if too much is used it tastes horrible. It's also very salty, so adjusting the other salt used in a recipe is needed.
I never cook with it though; it seems to diminish the egg effect to nothing. I add it right before serving by sprinkling it on the dish.
SAINDHAV
(there are other online sources if searched)
Do you mean dry tvp? I usually use Bob's Mill granules; I like the texture the best. I don't like flakes too much, unless a specific recipe requires that texture. I would like to buy tvp organic, but it's hard to find. I saw one once that was super expensive -- just like organic vital wheat gluten is crazy expensive!
Last Edited Linda on 11-Feb-2005 11:08 AM
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Debbie
541 posts
Feb 11, 2005
3:23 PM
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Hi Linda,
No, I have never heard of black salt. I guess I can find it in an Indian market, right? That's interesting that it gives the aroma and taste of egg.
I just learned about Korean Bamboo Salt and watched a show on TV how it was made. It is roasted 9 times in a bamboo and then baked in 1400 degrees celcius. It is supposed to have lots of mineral. The Koreans use it in a toothpase with fluoride to fight cavities. It was so interesting. I haven't seen it or used it yet. They say that it is good to sprinkle into soup (when serving it).
I will keep in mind about black salt.
Yes, I meant the dry TVP ground. Oh, ok, BRM is good. I will try to find it at Whole Foods.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Linda
303 posts
Feb 11, 2005
4:16 PM
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Oh, I think you'd love it, Debbie!
I forgot to say it's only for savory dishes, lol. I have to keep it tightly sealed or my kitchen will smell like eggs!
You'd like it on your omelets! It's a great bargain too -- not expensive and a little lasts forever.
Yes, it is available in Indian markets.
That seasoning you mentioned sounds neat. I swear I marvel at how many foods are out there and how little we are exposed to here in the states! I'm grateful for the rainbow of emigrants we receive who bring so many great flavors and foods with them :D
Last Edited Linda on 11-Feb-2005 4:17 PM
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JulieH
113 posts
Feb 13, 2005
6:18 PM
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Linda, thanks for the tip on the black salt. I bought some this afternoon and look forward to trying it. It was cheap too...only $1.00 for a good size bag.
Julie
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