tag:blogger.com,1999:blog-5179090089056546797.post2654770688216890127..comments2023-09-17T03:43:32.882-07:00Comments on the real food revolution: Making meals with dry goods and pantry basics-A week, or more, of pantry scrapingCarrien Bluehttp://www.blogger.com/profile/00709368343967989328noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5179090089056546797.post-61365738461093441512008-11-10T05:40:00.000-08:002008-11-10T05:40:00.000-08:00Well said.Well said.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5179090089056546797.post-88784125140051744412007-12-04T10:36:00.000-08:002007-12-04T10:36:00.000-08:00After seeing your pantry contents, I have an embar...After seeing your pantry contents, I have an embarassing but nevertheless pressing question: I see you have a LOT of beans. Doesn't your family get gassy from all these beans? Seriously. If I eat anything with beans I am uncomfortably gassy the rest of the night. <BR/><BR/>I would love to incorporate more beans into my menus, but for this reason am unable to.<BR/><BR/>Do you eat something with the beans that cuts down on their gassiness? <BR/><BR/>I am asking these questions in all honesty.Unknownhttps://www.blogger.com/profile/06015474404014656396noreply@blogger.comtag:blogger.com,1999:blog-5179090089056546797.post-35510998365067697792007-12-03T15:43:00.000-08:002007-12-03T15:43:00.000-08:00I've had to live like this before too...looking at...I've had to live like this before too...looking at cupboards I previously would have considered bare and creating a week's worth (or more) of meals out of it. It was really quite fun, I thought. My horizons were definitely expanded: the old rush to the grocery store has been tempered by that experience. There's always something to learn...<BR/><BR/>Good luck!a. borealishttps://www.blogger.com/profile/01245824881587347498noreply@blogger.comtag:blogger.com,1999:blog-5179090089056546797.post-62451834278157189282007-11-27T09:28:00.000-08:002007-11-27T09:28:00.000-08:00HI Rose,I usually use TVP in sauces where I would ...HI Rose,<BR/><BR/>I usually use TVP in sauces where I would normally add ground beef. IT's flavor is quite distinctive, sort of nutty, and the texture is very similar to ground beef. You should soak it before cooking, unless it's going into a soup.<BR/><BR/>I like to soak it in broth to add more flavor to it. My favorite thing to do with it is put it in a meatless lasagna to make the cottage cheese go farther. I've tricked my dad before by cooking it in beef broth first and then adding it to pasta.<BR/><BR/>It's also great in casseroles. It's really quite versatile.<BR/><BR/>I use it sparingly simply because my husband tries to avoid soy protein. He's of the opinion that it's the cause of really excessive and stinky flatulence for him. SO I stick to it for me and the kids. :)Carrien Bluehttps://www.blogger.com/profile/00709368343967989328noreply@blogger.comtag:blogger.com,1999:blog-5179090089056546797.post-27303541237824932282007-11-27T08:08:00.000-08:002007-11-27T08:08:00.000-08:00I am so glad to hear you mention Textured Vegetabl...I am so glad to hear you mention Textured Vegetable Protein (TVP). I had never heard of it until last week, when I read a blog post on it (http://www.wisebread.com/tvp-for-the-meat-lovers-soul), and now I am all intrigued. Do you use it regularly? Do you recommend it? How do you fix it?Rosehttps://www.blogger.com/profile/15517116551921874843noreply@blogger.com