In the last three years, I have managed only to have one bad gout attack. Along with a few small ones thrown in for good measure. This was mostly the result of maintaining a proper diet. This year I did start seeing a Rheumatologist for help with Gout and Rheumatoid arthritis. If you’re on the fence about seeing a Rheumatologist, I highly recommend doing so.
This post will show you how to convert flour into shreddable seitan. It requires no special equipment and no vital wheat gluten. Some people do not like seitan due to the flavor of vital wheat gluten. The off-flavor has something to do with the industrial process to remove the gluten.
Sloppy Joes were one of the first things my brother and I learned how to cook. For me, sloppy Joes are comfort food. But the traditional way of making them with ground beef is not very gout friendly. To make this a gout friendly recipe, the ground beef is replaced with Textured Vegetable Protein or TVP.
While I enjoy matar paneer (peas and cheese), I have cut way back on how much cheese I consume. This is definitely helping my waistline. So in this recipe, we will replace the cheese with super firm tofu.