Just made these two dishes for Easter weekend and adapted them because I have a gluten problem. I ended up using TVP - which I'm hesitant about, but my husband wanted a "meat" like dish. So I used the Seitan marinade to hydrate the TVP and added spelt and the "dredging" components to it and made "meat" balls served over the Rustic Pasta. It was truly amazing and the pasta (I used corn pasta) was so clean tasting.
I also made the cupcakes and they are best eatten right away as the recipe notes.
Does anyone have any feedback on TVP?
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