I find so much inspiration from what others are cooking, discovering and trying that I have to share.
I believe in eating locally, which often costs a little more than grocery store fare. But how much is too much? Would you ever pay $8/dozen eggs? Check out this article on the good food/low prices debate.
Although I do eat meat (I refuse to give up fish and I do fall victim to the occasional cheeseburger – made on the grill, of course), I love making homemade veggie and bean burgers. This article from the Milwaukee Journal Sentinel goes in-depth on what makes a great veggie burger (no hockey pucks, please) and offers some sensational recipes (like a Vegan Bacon Cheeseburger that I actually got to formally test before the article was printed.) I also learned why vital wheat gluten is so, ah hem, vital in making a great burger.
Speaking of veggie burgers, I recently discovered TVP from Bob’s Red Mill. It stands for Textured Vegetable Protein and it’s made from reduced-fat soy beans. I’ve made two different recipes using TVP and it takes on whatever flavors you are adding to the recipe (on it’s own, it doesn’t taste like much). Amazingly enough, it has 12 grams of protein per serving, which makes it a great alternative on those meat-free days.
Question: What have you made with TVP/Cacao Nibs?