What’s been bothering you about nutrition? Have a question you need answered?
Found a great healthy recipe?
What is a CiCo?
All that and more on today's megathread!
What’s been bothering you about nutrition? Have a question you need answered?
Found a great healthy recipe?
What is a CiCo?
All that and more on today's megathread!
Minestrone is a good idea. We've made chili with both real beef and impossible "meat" in the same pot and I'm considering just going with impossible meat. I like making chili because the only work needed is pre-cooking the onions and garlic and some cutting.
We have a decent stock of cumin powder, masala powder, and curry powder because her family makes a lot of curries and I'm thinking about learning to get good with that because she has some aversion to actually making curries for whatever reason despite making them well.
Obviously, this depends on your tastes, but I don't really like impossible meat or its competitors, and usually just make Chili by adding extra beans and/or quinoa. If I need the extra protein, my go to substitute is TVP, which, if you haven't used it, is just basically chips of soy protein. It doesn't have any real taste of its own, like tofu, but has a texture when cooked that is basically ground meat. Its also much, much cheaper than impossible meat. If you do use it, you have to go a bit heavier on spices and oil to balance it, but I prefer a bigger focus on the vegetables and spices.
IMO the main advantage of the impossible meat stuff is that you can 1:1 replace ground meat with it in recipes, and the dish will turn mostly the same. And if it works for you, keep using it! I just found myself buying it less and less and just using beans, soy, and seiten for most of my protein.