Soy Curls after soaking, seasoning and sautéing.
I've gotten a couple of questions about the differences between Butler Soy Curls and TVP. As far as I can tell, the Soy Curls are made from whole soy beans, and TVP is made from de-fatted soy flour, a by product of soy oil production. There is no fat in plain TVP. The soy flour is cooked at high pressure, extruded and dried. Some manufacturers add oils, flavorings and assorted chemicals to achieve meat-like qualities, but TVP is also available plain.
According to the Butler Soy Curl Web site:
Select certified Non-GMO soybeans grown without chemical pesticides are soaked in spring water. Then the soybeans are cooked and delicately textured after which they are dried at low temperature thus ensuring the natural goodness of the whole soybean high in fiber and omega-3. Soy Curls™ are one of the most pure, healthful products on the market containing no chemicals, additives, or preservatives.Both products are high in protein, low in salt and relatively high in fiber, and I'm not endorsing or denouncing either one. I've never been a big user of either of these soy products. In fact, when we cleaned out the kitchen before our recent move, I found a quantity of TVP that was probably at least 10 years old. I couldn't remember either buying or using it, and it went into the compost. Processed foods like this usually make me nervous, and I tend not to eat them very often, though I agree they taste good, and are satisfying and fun to eat.
Given the convenience, good taste and texture, and nutritional profile of TVP and Soy Curls, they are probably very popular food choices. Are they healthy? Are we getting too much soy in our diet? Too much protein? Should we eat "mock" foods? I don't know, but I'd love to hear your opinion. I think I'll use Soy Curls as an "occasional" food rather than as a regular part of my diet.
Fresh food from the Farmers Market.
This is part of the haul from our Saturday farmers market trip. We went to a different market this weekend, and were pleasantly surprised by the more reasonable prices and fantastic selection. It was in a parking lot, and lacking some of the quaint charm of the market we often go to, but the vegetables, nearly all organic, were gorgeous, and the prices were better. The University District Farmers Market is Seattle's oldest and largest "farmers-only" outdoor neighborhood market (more than 50 vendors) — in operation since 1993. We were delighted to learn that this market is in operation all year! Next week I'm taking the camera.
Here's what my son whipped up for lunch.
