Quote:
Originally Posted by GeorgiaMa'am
That sounds delish! How well do the meatless products hold up in a soup? Does it remain more or less intact, or dissolve into mush? Which one are you using?
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I typically use the organic Tempe: I wait until the soup is finished simmering, so the vegetables are tender; then I pan sear the Tempe in EVOO, then add it at the last minute. Just enough for one serving of soup. It's like a last minute add-on.
Quote:
Originally Posted by Gemme
I wondered that too when I read Katz' post. I do know that meatless crumbles do very well in taco salad and I tend to make mine very moisture heavy (lots of sour cream, salsa, taco sauce, etc) but I've never used them in a stew or soup.
Tonight, I had turkey smoked sausage with basmati rice and steamed peppers and onions as well as Cheesecake Factory rolls with yogurt butter, water and leftover mini Valentine's baggies of Skittles.
I was going to have clam chowder in recognition of National Clam Chowder Day but I didn't feel like it. I already had some last week anyway. My celebration has come, gone and has probably already passed through the local water treatment plant by now.
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I use the Korn meatless 'beef' crumbles for taco's or to put on top of a salad or I even use the Korn 'Chikn-strips' for fajita's or for on top of a salad.
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For supper tonight, I had a simple PB type 'sandwich', with fresh berries, on two small slices of seeded cracker type crackers. Water to drink. I had a large fresh salad of greens and a variety of other veggies for lunch, so I wasn't too hungry tonight.
