ChefUptothePlate

Food, Nutrition and Cooking


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OOO Baby, it’s Chili inside

I’ve just started cooking with TVP (textured vegetable protein). It’s a great basic for anyone trying to go meatless. This recipe is very easy, warming and delicious.

TVP Chili

1 cup TVP

7/8 cup boiling water

1-3 cloves garlic, minced (depending on size of cloves and how garlicky you like your chili)

1 1/2 onions, chopped

2 T canola oil

1 15 oz can kidney beans, drained and rinsed

2-4 T chili powder, to taste

Cover TVP with boiling water and let sit one hour to absorb liquid.

Heat oil in large skillet, cook onions until they start to become translucent. Add garlic and saute another minute or 2. Add prepared TVP, tomatoes, chili powder and beans and cook approximately 30 minutes until all the flavors combine. 

Serve hot over rice.

Approximately 4-6 servings. 

1 28 oz can peeled tomatoes with the liquid

 

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Tromp les papilles

Looking for vegetarian hors d’oeuvres and/or watching your cholesterol, the following recipe will definitely “tromp les papilles” (fool the taste buds):

String Bean Pate (Mock chopped liver) – serves ~ 12

1/2 lb frozen string (green) beans cooked in the microwave (no water added) for about 5 minutes, then left to continue steaming (without further cooking) another 5 minutes

3 large chopped onions

2 hard boiled eggs or 3 hard boiled egg whites

1/2 cup chopped walnuts

~ 1/4 tsp salt, 1/2 tsp ground black pepper

Spray skillet with cooking spray and saute onions for ~ 10 minutes until they soften and are slightly browned. In a food processor, chop cooked green beans and onions for a few pulses. Then add the remaining ingredients and continue to process until the texture is pleasing to you and resembles chopped liver.

Serve on matzo or other crackers.