| The LDSCN Weekly Recipe Archive Usng TVP® |  |
TacosI cook the TVP® over medium heat for about 10 minutes. Add the taco seasoning and water to the saucepan; cook until the sauce is thick and the TVP® is completely coated.
1 cup TVP® rehydrated in 1 cup boiling water 2 tablespoons vegetable oil 1 package taco seasoning l/2 cup water 6 corn tortillas, warmed 1 can refried beans, heated Chopped tomatoes Chopped lettuce Chopped scallions Salsa To serve, spread each tortilla with a generous layer of the refried beans. Add several heaping spoonfuls of TVP®. Sprinkle with chopped tomatoes, lettuce, and scallions. Top with salsa. Yield: 6 tacos.
Nearly Veggie Lasagna From: Gayley
Mix all except mozarella and noodles In 8" baking pan, spray no-stick and layer 1/2 c mixture. Place noodles (not touching, they will expand) on top, layer second half of remaining ingredients, place last two noodles, and add rest of mixture. Sprinle cheese on top. Bake 35-40 min @ 350 until firm.
1 c reconstituted TVP® 1/2 c low fat cottage cheese 1 oz mozarella 2 c diced tomatoes 1/4 c tomato sauce 1/2 oz oatmeal 1 1/2 c cabbage, fine diced, steamed 1 T Italian seasoning 4 pieces Oven ready lagana noodles - -
VEGETABLE CURRY
http://www.vegsoc.org/cordonvert/recipes/faking.html These recipes are from England, hence the metric measurements Corn flour is cornstarch.
(Serves 4)Ingredients:
Method:
100g/4oz TVP® chunks 425ml/15floz / 1pint vegetable stock or cold water 1 large onion, chopped 2 cloves garlic, chopped Little vegetable oil 1 heaped tbsp curry powder ¼ tsp garam masala (this is an Eastern Indian seasoning.) ¼ tsp ground ginger 1 apple, cored and chopped but not peeled 100g/4oz mushrooms, sliced 2 tbsp soya sauce (soy sauce) 1 x 400g/14oz tin tomatoes, with their juice 2 heaped dessertspoons of cornflour 280ml/10floz cold water
1. Soak the TVP® chunks in the stock or water.
2. Fry the onion and garlic in a little oil until slightly softened.
3. Add the TVP®, curry powder, garam masala and ginger and stir until everything is coated with the spices.
4. Add the apple, mushrooms and chopped tomatoes, and simmer gently for a few minutes.
5. Mix the cornflour with a little water, gradually adding the rest of the water until it is all mixed.
6. Add the cornflour mixture to the pan gradually, until the mixture has thickened, stirring all the time.
7. Cover and simmer gently for 20 minutes.SERVING SUGGESTION:
Serve on a bed of rice.
LASAGNE (Serves 6)
Ingredients:For the Sauce:
125g/4½oz packet TVP® mince 280ml/10 fl oz cold water 550g/1¼ lbs of any prepared diced vegetables (eg. carrots, celery, mushrooms, courgettes, parsnips etc.) A little vegetable oil for frying. 2 x 400g/14oz tins chopped tomatoes, with their juice 1tsp dried oregano 2tbsp soya sauce Seasoning, if required 12-15 sheets of pre-cooked lasagne Method
50g/2oz corn flour 50g/2oz margarine 710ml/25 fl oz milk or soya milk ¼ tsp grated nutmeg 175g/6oz vegetarian cheddar cheese
1. Soak the TVP® in the cold water for 10 minutes.
2. Fry the vegetables in a little oil until softened.
3. Add the TVP® and cook for a further 5 minutes, stirring all the time.
4. Add the tomatoes, oregano and soya sauce and simmer for 10 minutes.
5. Season if required. 6. Make the sauce by melting the margarine in a pan and stirring in the corn flour.
7. Cook for 2 minutes.
8. Add the milk gradually and stir until thickened.
9. Remove from heat, season, add the nutmeg and 50g / 2oz of cheese. Stir well.
10. Arrange in layers in a buttered casserole dish as follows: lasagne, TVP® sauce, cheese sauce, ending with the cheese sauce.
11. Sprinkle with the remaining cheese and cook at 350°F/180°C/Gas 4 for 30-40 minutes until browned a little on top.SERVING SUGGESTION:
Serve hot with a jacket potato and salad. The lasagne can be successfully frozen before cooking. When required, thaw for 8 hours and cook as above.All mixed up
Don't forget to add water or stock to TVP® chunks or granules before you use them. If your packet of TVP® does not give instructions, follow the general rules: TVP® mince or granules - using 1½ times its own weight in water or stock, soak the TVP® for 15 minutes or simmer for three minutes.
TVP® chunks - using 2½ times their weight in water, soak the chunks for an hour or simmer for 30 minutes.
The Vegetarian is published by The Vegetarian Society and is sent free of charge to all members.
Cottage Pie Serves 41. Pre-heat the oven to Gas Mark 6/200(C/400(F.
1 tbsp/15ml oil 1 medium onion, chopped 1 clove garlic, crushed 400g/14oz tinned chopped tomatoes 1/2 tsp/5ml dried mixed herbs 150g/6oz dried TVP®, soaked 10 minutes in boiling water and drained well before use. 11/2lb/675g mashed potato 2 tbsp/30ml grated cheese 25g/1oz margarine
2. Heat the oil and fry the onion 2-3 minutes until soft.
3. Mix in the garlic, tinned tomatoes, dried herbs and seasoning.
4. Add the TVP® and stir for 2 minutes.
5. Bring to the boil, then simmer the sauce for 15 minutes.
6. Meanwhile, make the mashed potato.
7. Place the mixture in an ovenproof dish and spoon the mashed potato over the top.
8. Sprinkle with grated cheese and dot with margarine.
9. Cook for 30-35 minutes until golden brown and heated through.
Chilli Sin Carne Serves 4
1. Heat the oil in a large frying pan and fry the onion 2-3 minutes until soft.
1 tbsp/15ml oil 1 medium onion, finely diced 150g/6oz TVP®, soaked 10 minutes in boiling water and drained well before use. 2 medium red peppers, de-seeded and chopped 1 clove garlic, crushed 400g/14oz tinned chopped tomatoes 1 tsp/5ml dried mixed herbs 2 tsp/10ml chilli powder 400g/140z tinned kidney beans Seasoning 4 cups of cooked American long grain rice
2. Add the TVP® and pepper and stir for 2 minutes.
3. Mix in the garlic, tinned tomatoes, dried herbs, chilli powder, kidney beans and seasoning.
4. Bring to the boil, cover, and then simmer the sauce for 20-25 minutes, stirring occasionally.
5. Serve the chilli on a bed of rice or as a filling for jacket potatoes.
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Home Page: http://waltonfeed.com/
All recipes compiled by Desi Ellis.
Revised: 27 Dec 00