& Keith Falkner
This recipe passed the carnivore test with my daughter's boyfriend.
Mix together in a saucepan:
Bring to a boil, stirring constantly; stir and simmer until it is
of the desired consistency for tacos, about 2 to 5 minutes.
- 1 1/4 cups cold water
- 1 Tbsp. sundried tomato bits (dry, not oilpak)
- 1 tsp. dried minced onions
- 1/2 tsp. garlic powder
- 1 Tbsp. mild chili powder
- 1 tsp. cumin
- 1/2 tsp. sugar or equivalent
- 2 Tbsp. Bragg's liquid aminos (or 1 Tbsp. soy sauce)
- 1 Tbsp. cornstarch
- stir until cornstarch dissolves. The stir in:
- 1/2 cup plain TVP granules
Put into a taco shell; top with the usual.
Note: If you don't have sundried tomato bits, chop up some sundried
tomato halves in a food processor.
Or make them by cutting Roma or Italian plum tomatoes in half; dry
in a dehydrator until they're dry yet still flexible; leave them
out for a day to "cure;" store, preferably in the freezer.
Don't use any other kind of tomato, as they're too watery and seedy.
I buy Liquid Aminos at a nearby health food store; 16 ounces less
than 5 bucks.
It is a bit expensive, but it has 1/3 to 1/2 the amount of sodium
of most of the low-salt soy sauces.