How to prepare TVP

My husband is the TVP expert, and gave me these instructions. TVP is available in different shapes & sizes (all dried); minced, cutlets, and chunks.

He soaks the cutlets for 4 minutes, but the thicker cutlets take a lot longer, so you will have to experiment with how long to soak. You must boil the water first, and it's best to use a Bodum (plunge-type glass coffee maker)so that the chunks are totally submerged. Once you've solved the texture problem with the correct amount of soaking, you can move on to the seasoning step.

He splashs it with Tamari (a bit, not a lot), and stirs it all up so it's well mixed. He says the chunks don't have a large surface area so you won't need a lot.

Then he says you need something with acid in it:
lemon juice, or lime juice, or balsamic vinegar
His latest find was mint sauce (purchased, but basically consists of mint in vinegar with a bit of sugar)

You can put this in soup, or a cassoulet-type bean dish, or add to stews.

First attempts at vegetarian sushi

I bought some EDEN brand toasted nori sheets last week, and decided to attempt to make vegetarian sushi.

I bought President's Choice sticky rice, prepared according to the package, added fresh avocado strips and porcini mushrooms (reconstituted dried), SPIKE seasoning and San-J tamari sauce. I even bought the little bamboo mat to roll things up (having quickly glanced at the sushi makers in our local grocery store once).

The ingredients were great, but my execution was pretty awful. The first rolls were lumpy, and squished out of shape when cut. They tasted good, though (except I skimped on the avocado & mushrooms so it was largely rice and tamari).

By the time I had rolled the fourth sheet, I was getting better. Still, I decided I had better watch the sushi-makers at the grocery store next time I go.

Then I found this instruction page on Eden Foods' website. I think I'll give it another shot!