Posts Tagged ‘meat’

TVP: Textured Vegetable Protein

Textured Vegetable Protein (TVP), also known as textured soy protein, is an excellent meat substitute that appears in many backpacking recipes because it is extremely lightweight, great meat supplement, quick to prepare, long shelf life, relatively low price, high in protein and fiber, and low in fat and sodium.
tvp
TVP, available as a powder or in the form of small chunks or flakes, is made from soy flour containing 50% soy protein. It needs to be rehydrated before using, at a weight ratio of 1:2 with water. However, TVP when made from soy concentrate contains 70% protein and can be rehydrated at a ratio of 1:3. It can be used as a meat replacement or supplement. The extrusion technology changes the structure of the soy protein, resulting in a texture similar to meat. It can replace ground beef, ground lamb, etc in most recipes, and in tuna fish salad to the extent of 30% or more. Using textured vegetable protein, one can make vegetarian or vegan versions of traditionally meat dishes. TVP also has a very mild flavor that readily absorbs the flavors of the foods it is mixed with.

When stored dry at room temperature TVP has a shelf life of more than a year, but after rehydration it should be used at once or stored for no more than three days in the refrigerator. It’s usually rehydrated with warm water, but a bit of vinegar or lemon juice can be added as a preservative.

Textured Vegetable Protein is available in bulk at natural food stores, large supermarkets, and online from Wilderness Dining.

For more information about TVP, please visit the TVP: Textured Vegetable Protein article on Wild Backpacker.

Alpine Pasta

* 2 4.4-ounce Knorr Butter & Herb pasta packets
* 4 ounces pepper-coated salami, diced
* 2 ounces sun-dried tomatoes
* 6 green onions, chopped
* 5 ounces Gruyère cheese, grated

At home: put tomatoes into a zip lock plastic bag. Store pasta and other ingredients in separate bags.

In camp: boil a cup of water and pour it over tomatoes. In separate pot, cook pasta according to package instructions. While pasta simmers, chop softened tomatoes. After pasta cooks for 5 minutes, add all ingredients and stir until noodles are done.
Makes 2 servings

This recipe courtesy of Backpacker Magazine, June 2009

Chicken Ramen Soup

1 package ramen noodles
1 3 ounce can chicken
1 tablespoon dried corn
2 tablespoons dried shiitake mushrooms, broken up
1 tablespoon dried peas
1 packet soy sauce
1/2 teaspoon sesame oil, to taste
pinch red pepper flakes

At home: combine the corn, mushrooms, peas and red pepper flakes in a ziplock bag. Put broken-up ramen in quart size ziplock freezer bag along with seasonings. Carry the sesame oil in a screw top container.

In camp: bring 1 1/2 cups water to a boil. Add water, seasoning packet, and vegetables to ramen noddles ziplock bag. Once the noodles are cooked, add the chicken, sesame oil, and soy sauce. Makes 1 serving.

This recipe courtesy of One Pan Wonders

Beefy Noodle Bowl

3 Tbsp beef jerky, shredded
1 3-ounce package ramen noodles
1 1-ounce package instant onion soup
2 Tbsp mixed vegetables
1/4 tsp garlic powder
1/4 tsp ground ginger
1/2 tsp dried cilantro
1-2 packets soy sauce to taste

At home: discard the flavor packet from the ramen noodles, and combine all of the dry ingredients in a quart size, freezer ziplock bag.

In camp: boil about 2 cups of water. Add water to ziplock bag, then stir well until noodles are soft and vegetables are rehydrated. Season with soy sauce to taste. Makes 2 servings.

This recipe courtesy of One Pan Wonders

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