2 TBL olive oil
1 1/2 cups TVP
1 large onion, finely chopped
4 large cloves peeled garlic, finely chopped
1 1/4 cup vegetable broth, the kind with some salt to it is good for this recipe
1 green pepper, finely chopped
some fresh chopped hot red pepper, or jalapeño, or red pepper flakes (to taste)
1 15 ounce can chopped tomatoes
1 TBL of Braggs or a TBL or two of tamari (soy sauce)
2 - 4 TBL barbecue sauce
Saute the chopped onions in olive oil
when translucent, add chopped garlic, and saute for another minute
add chopped green pepper, saute for another minute
add vegetable broth
stir mixture for about five minutes, until you have a thick mixture and TVP is hydrated
Add canned tomatoes and all other seasonings
Adjust seasonings - add more tomato sauce if mixture appears too anemic
Simmer slowly, uncovered, for about 20 minutes - if mixture seems too thick, add more canned tomatoes
serve on brown rice or on toasted buns
CAESAR SALAD DRESSING
1 PKG soft, silken tofu
6 TBL lime juice from freshly squeezed lime
3-4 TBL capers
1 whole bulb, roasted garlic
1 clove, un-roasted garlic
5 TBL Veganaise
1 TBL Dijon mustard
Salt to taste
Pepper - (I like the red pepper corns, which are kind of like black peppercorns only milder and sweeter)
Put all ingredients in food processor and blast away until very smooth. Adjust salt and pepper, garlic to taste. Blast away some more.
These are best made from a firmer-textured, Pugliese bread, but of course can be made from any type of bread. Slice your bread into one- half inch widths. Brush with a good olive oil on all sides. Cut into cubes. Sprinkle with good garlic powder if you like. Bake in 350 degree oven for about 15 minutes. Toss with spatula, and bake for about another ten minutes. Keep an eye on your croutons, as you don't want them to burn (duh).
Remove from oven and cool. They can be stored in a plastic bag or container for several weeks.
Roasted garlic adds so much depth and flavor to your vegan dishes. I roast about ten bulbs at once, as you will often use two to three bulbs at once for a sauce or other recipe. They are very mild once roasted. I store them, lightly brushed with olive oil, in a covered container in my refrigerator for a month or so.
Slice off pointed ends of garlic bulbs, exposing the individual cloves. Place in lightly oiled pie plate. Drizzle olive oil on top of your bulbs. Roast at 350 degrees, covered, for a good hour.
When you use your roasted garlic, just grab a bulb and squeeze garlic out of cut end, discarding any skin.
CHILI NON CARNE
This recipe is very low in fat, high in protein, and delicious! It is the perfect first vegan dish to serve to your omni friends. They will say, and I can predict; "gosh, I don's miss the meat at all!"
I cook this in my large, six quart crock pot. For smaller quantities, adjust accordingly. For me, use of a crock pot does not mean no prep time. However, it is nice to have the slow cooking time, both for enhanced flavor and convenience. If you have no crock pot, just cook at a very low temperature either on top of your stove or in your oven at 300 degrees for about three hours.
In vegan cooking (as opposed to baking), for me, the most critical step is the meticulous building of flavors. We do not have that piece of decomposing flesh to add muskiness and depth to our dishes. We must do it by actually cooking! So yes, in this recipe I DO mean an entire head of garlic - not one clove, but an entire bulb of garlic. And no, your chili will not taste like garlic at all once it has cooked. Instead, that garlicky goodness will permeate the dish, and the flavors will transmute from "garlic" to "unidentified rich and satisfying deliciousness".
2 cups TVP (Textured Vegetable Protein)
1 1/2 cup vegetable broth (use some with high flavor and some saltiness to it)
2 large onions
1 head of garlic
about 3 large mildish green chilis such as Anaheim
2 red sweet peppers
2 15 ounce cans diced tomatoes
1 can tomato paste
About 1 cup of a sweetish salsa such as mango salsa
Some chili pepper to taste
3 cans red kidney beans
3 cans black beans
1 - 2 cans white (Great Northern) beans
olive oil ( or can substitute one additional cup of vegetable broth for less fat)
Chop the onions finely by hand or food processor
Saute in four TBLS of olive oil or 1 cup of vegetable broth for about 20 minutes or until onions have reduced their bulk by half
Finely chop cloves from one head of garlic, or use garlic press
Add to onions
Saute for another few minutes
Finely chop all of peppers either by hand or food processor
Add to onion mixture and saute for another five minutes
Add TVP and vegetable broth
Cook another five minutes. Add more broth if needed, but remember that your chili will soup up while it is cooking, so keep this mixture farily dry for now
Add tomatoes and beans, tomato paste, chili powder and salsa.
Pour mixture into crock pot and cook on low setting for about six hours.
To compensate for all the calories you have saved, serve with Corn Muffins, which are on the Fat Ass Recipe page, because they are not low in calories, no indeed, they are not.