Lessons learned questions and surprises for the week:
-When talking with Jeremy he told us that ISU Dining is trying to expand their vegetarian and vegan options. They are finding it difficult to develop serve vegetarian and vegan recipes because most people won’t try them and recipes he’s found online are not inspiring. He liked the direction that we were going with our recipes and would like us to keep him informed of what we are doing.
-When visiting the grocery stores we found TSP (textured soy protein) in many products. From frozen dinners, to breakfast sandwiches, canned spaghetti to vegan entrees; TSP is everywhere.
-We thought the recipes we wrote would work really well, but most of them needed quite a bit of refinement.
-Kylie is working on recipes using TSP exclusively in the place of meat. This is challenging. While the TSP acts similarly to ground meat, it is, by no means, a perfect substitute texturally.