TSP recipes

Lasagne

1. To prepare the sauce, mix and set aside the following:

  • 1 c. granular or flake TSP
  • 7/8 c. boiling water

2. Saute

  • 1 tbsp. olive oil
  • 1/2 c. onion, chopped

3. When the onion is soft, add:

  • 1 (28 oz.) can tomatoes, mixed in blender
  • 2 tbsp. minced parsley
  • 1 tsp. oregano
  • 1 tsp. marjoram

4. Simmer, uncovered, for about 20 mins, then add the TSP.

5. Cook the following until tender:

  • 12 lasagne sheets

6. Drain the lasagne and rinse several times with cold water. Arrange a single layer of pasta on the bottom of a lightly oiled 13” x 9” x 2” ovenproof dish. Top with half of the sauce. Arrange 4 more pasta sheets then a layer of:

  • 15 0z. tofu, wrapped in a towel, pressed and crumbled

7. Arrange the remaining pasta on top and pour on the rest of the sauce. If desired, sprinkle with 1 cup mozarella or soy mozarella cheese.

8. Cover and bake at 350&Mac251;F for 30 mins. Uncover and bake for 10 mins. then let stand for 5 mins. before serving.

Per serving: Cal: 313; Carbos: 48g; Protein: 18g; Fat: 7g.

Homestyle Hash

1. Mix the following and let stand for 10 mins:

  • 1 c. TSP granules or flakes
  • 1 tbsp. ketchup
  • 7/8 c. boiling water

2. Have ready:

  • 1 (20 oz.) package shredded potatoes OR
  • 4 large potatoes, peeled and grated coarsely into long, thin strands.

3. Heat a large skillet and add:

  • 1 tbsp. oil

4. Over a medium high heat, saute the reconstituted TSP with:

  • 1/2 c. onion, chopped

5. Mix the TSP with the potatoes. Add a little more oil (1-2 tbsp) to the hot skillet. Pat the mixture into an even layer, reduve the heat and cook for 10-15 mins. Turn over carefully and cook the other side. Sometimes it is easier to cut the cooking hash into 4 wedges to turn.

6. Sprinkle with

  • 2 tbsp. parsely, finely chopped

7. Cut into wedges to serve.

Per Serving: Cal: 123; Carbos: 20g; Protein: 8g; Fat: 2g.

Hearty Baked Beans

1. Stir and let stand 10 mins:

  • 2 c. TSP granules or flakes
  • 1 3/4 c. hot water
  • 2 tbsp ketchup

2. Place the following ingredients in a 3 qt. casserole dish, cover with plastic wrap and microwave for 2 mins. or saute for a few mins on top of the stove:

  • 1 tbsp. peanut oil
  • 1 medium onion (about 1c) chopped.

3. Stir into the onions:

  • 2 (16oz) cans vegetarian beans in tomato sauce
  • 1 to 2 tbsp. molasses or sorghum

4. Stir the TSP into the beans, then cover the casserole dish with plastic wrap and pierce it in 3 places. Microwave on high for 3 mins, remove cover and stir. Microwave in high for 3 more minutes. Alternatively cover the casserole dish with foil and bake at 350&Mac251;F for about 30 mins.

Per serving: Cal:210; Carbos: 32g; Protein: 19g; Fat: 2g

Country Chili

1. Pour 2 c. boiling water over the following and let stand for 10 mins:

  • 2 c. TSP flakes or granules
  • 2 tbsp. ketchup

2. Prepare:

  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 2 cloves garlic, chopped
  • 1 jalapeno pepper, chopped (optional)

3. Heat a large dutch oven. Add:

  • 2 tbsp olive oil

4. Over a medium heat saute the onions, pepper and garlic for a few minutes. Sprinkle the TSP over the mixture and stir in the following with a fork:

  • 2 tbsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. oregano
  • 1/2 tsp. cayenne

5. Add the TSP to the pan and cook for a few minutes. Stir in:

  • 2 (28 oz.) cans tomatos
  • 2 (16oz.) cans red kidney beans with liquid
  • 1/2 c. hot water or vegetable broth

6. Cover and simmer for 30 mins. to 1 hr. Add salt to taste. If desired add a package of frozen corn for the last 15 mins.

Per serving: Cal: 198; Carbos: 31g; Protein: 14g; Fat: 3g.

Italian Spaghetti Balls

1. Combine the following and let stand while preparing the marinara sauce:

  • 1 3/4 c. boiling water
  • 2 c. granular or flake TSP

2. The sauce can be made in a 2-qt. casserole dish in the microwave, or heat a skillet to saute:

  • 1 tbsp: olive oil
  • 1 c. onions (1 medium), chopped small
  • 2 cloves garlic, crushed

3. When the onions are soft, add:

  • 1 (28 oz.) can plum tomatoes, chopped in blender
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. salt
  • 1/4 c. red wine (optional)

4. Cover with plastic and simmer the sauce for 5 mins. in a microwave. Alternatively simmer on top of the stove for 20 mins. If desired add:

  • 1 c. mushrooms

5. Stir in the reconstituted TSP and simmer for another 2 mins in a microwave, or 5 mins. on top of the stove.

6. Cook the following according to the package directions:

  • 1lb. spaghetti or linguine

7. Drain the pasta and serve with sauce.

* For more quick and easy recipes, try:
The TVP Cookbook (A46, ¥1,100)

* We are also trying to put together our own book on cooking with TSP in Japan. If you have any recipe ideas, please let us know!