Snow Storm today….more than a feet of snow already and it’s not over yet. This reminds me of a similar snow storm two years back at a time when we were expecting our little one. I vividly recall the tense face of my husband who had to shovel our drive way every two hours just to make sure we don’t get stuck in case I develop labor. Thankfully, my baby was sweet enough to come out on after the stormy weather.
And today one of my neighbor’s car got stuck in the drive way and we had to help them.We were at home today but had a few friends over for dinner last night. It’s very easy to get carried away with temptation during the holiday season with lot of potlucks,parties and get togethers. I therefore wanted to make an attempt to do something light and healthier. I am actually slowly switching to whole grains.Recently, I came across TVP – Textured Vegetable Protein and have been wondering for a while as to how best I could use this ingredient.
TVP also called as TSP ( textured Soy protein)is produced from soy flour and absorbs flavors of whatever it is added to. It’s truly a great meat substitute for vegetarians.You get it in the form of chunks,granules or flakes. 1:1 is the ratio to cook with TVP. Hydrate 1 cup of TVP with a cup of liquid.( I used hot water).It is cheap, quick to cook and loaded with proteins….making it very healthy. You may also use the soy chunks or nuggets that’s easily available, but I haven’t tried it yet.
I came across Sala’s wonderful blog, her recipe – Minty Veggie Kebabs was something that caught my attention. She had used TVP and that’s how this idea came about. I have tweaked the recipe to suit my taste buds. I usually bake my kebabs in the same way using mashed vegetables, but the addition of TVP made so much of a difference.These Kebabs were crispy from the outside and soft on the inside. They tasted delicious with mint and date chutney.If you are using TVP for the first time like me; this is definitely a good recipe to start with.
BAKED VEGETABLE KEBABS USING TVP
Makes about 15 kebabs
Ingredients :
1 cup TVP
2 green chillies, chopped
4 garlic cloves
a small piece of ginger(1″)
a teaspoon chilli flakes
2 large Potato
2 tablespoon olive oil
1 red onion, chopped
1 bell pepper, chopped
1 carrot,grated
1/2 cup grated cauliflower
1/4 cup corn( I used frozen)
1 teaspoon garam masala
Few mint leaves
1/2 cup cilantro
juice from 1/2 lemon
bread crumbs ( as needed)
salt as per tasteDirections :To start with add a cup of hot water to TVP and allow it to soak for about 20 - 30 minutes.Drain and squeeze it well.Set it aside. Cook the potatoes, peel and mash them. In a motor and pestle, pound the garlic,ginger,green chili and chili flakes(increase/decrease as per your spice levels).
Heat oil in a skillet, add the onions and saute until pink. Add the pound garlic mixture. Cook for about 3 - 4 minutes. Add the bell pepper,carrots,cauliflower and cook until they are half cooked. Now add in the corn,TVP,garam masala and salt. If there is any water it should evaporate by now; you should end up with a thick cooked mixture.Check the taste for spices. Transfer it to a large bowl, add mashed potatoes,mint and cilantro. Squeeze lemon juice. Knead into a thick mixture. If there is still moisture, add the bread crumbs. I used Panko, but any bread crumbs should work. (I didn’t measure the panko, but i think I would have used about 1/2 cup). If using wooden skewers soak in water before using it. Divide the mixture into 15 balls.Take each of them and tightly press onto a skewer forming a log, like a kebab. Place them on a greased baking sheet,lined with aluminium foil/parchment(ensure to spray oil,it might stick otherwise).
Preheat oven to 400F and bake them for about 20 minutes, flip them on the other side and bake for another 10 - 15 minutes or until done.It might take longer depending on your oven temperature. Keep checking in between, you should end up with a brown color coating all over.If you under cook it, it will not be crunchy. Serve them with mint and date chutney( I used store bought ones).
Bon Apetit!
Nina
