Stuffed Peppers!

-4 ripe red peppers
-3/4 c. TVP
-1 can diced tomatoes (i got "italian seasoning" flavor)
-1 small onion, finely minced
-5-6 cloves garlic
-1 c. cooked rice
-1/2 chopped spinach (frozen type)
-1/2 c. cheddar daiya (or any cheese alternative), optional
-1 T. oil
-1-2 T. vegan worcestershire sauce to taste (annie's or wizard's are vegan)
-1 veggie boullion cube
-1/2 c. water
-oregano, salt, pepper, chili powder, basil to taste
-breadcrumbs as topping (optional)

Reconstitute the TVP with the can of tomatoes and about 1/2 c. hot water. Dissolve the boullion cube in the water before mixing it in. While that is reconstituting, sautee the onion in the oil over medium heat, adding the garlic once the onions are translucent and reduce heat to low. Simmer for about 5 more minutes. Mix onions and garlic in with TVP, add chopped spinach, cheese, rice, worcestershire, and seasonings. Add more water as necessary. Season liberally as TVP and rice are both quite bland.

Cut the tops off 4 red peppers, remove the guts. Spoon the mixture into the peppers and cook for 55-65 minutes at 350. Sprinkle breadcrumbs over the top for the last 5 minutes of cooking.

I served mine with a side of steamed kale.

VEGAN FRIED CHICKEN!!!

Sam got this recipe from some messageboard he's obsessed with. I swear it's the only good thing that has ever come from it (except a thread about andrew wk conspiracy theories), but the deliciousness of this recipe negates all the bad vibes from this messageboard. ever. we paired it with some garlic mashed potatoes and some broccolini, but seriously, don't even bother. you will only want to eat this.



ingredients:
-1/2 cup TVP
-1/2 cup broth to reconstitute the TVP
-about 1.5 cups vegan pancake mix (the co-op had this in the bulk bin... i literally know nothing about pancakes so I have no idea what's in it... flour and arrowroot maybe?)
-2 heaping spoonfuls of nutritional yeast
-salt, pepper, seasoning to taste
-panko bread crumbs
-oil for frying (something with a higher boiling point than olive so they get nice and brown and crispy... we use grapeseed oil)

Bring the broth to near-boiling and pour over the TVP. Let it set for about 10 minutes adding more water/TVP. Once it cools off a little, stir in the pancake mix and the yeast til it makes a sticky formed batter. Start warming the oil on medium heat. Using a table spoon, drop large dollops of the mixture into a shallow pan of panko crumbs and evenly coat. Toss in the oil (when the oil is hot enough, the edges of the patties will sizzle... test it before you put a bunch in. Cook for a few minutes and then turn and brown on both sides. Let cook on a towel or piece of paper towel.

VARIATION #1: add some spicys and it'll be just like the spicy popeye's chicken.
VARIATION #2: serve with some really greasy buttered noodles with crackers crumbled on top of the noodles and it'll be just like Zehnder's in Frankenmuth, MI.

Meatloaf, Mashed Potatoes, Mushroom Gravy

Midwestern. I got this from a nonfat cooking recipe site awhile ago, and I've never been able to find the website again. I'd site the site if I knew it.

TVP Meatloaf
-2 cups prepared veg broth
-1/2 cup ketchup
-2 tbsp soy sauce or tamari (I use Braggs Amino Acids soy sauce)
-2 cups TVP
-1 cup quick oats (or bread crumbs)
-1/4 cup flaxseed
-1 tbsp nutritional yeast
-2 tsp garlic powder (or 2 cloves of minced garlic)
-1 tsp onion powder
-2 tsp oregano
-2 tsp basil
-any other seasonings you like (i used hot sauce)

in a medium bowl, mix the broth, ketchup and TVP and let it set for 10 min until all the liquid is absorbed. Then, mix together everything else. Form it into a loaf on a cookie sheet, bake at 375 for 40-45. In the last 20 minutes of cooking, put more ketchup on the top.

my mushroom gravy: the rest of the veg broth that came in the carton (about 2 cups), 2 tbsp earth balance butter, chopped up portabellas, a squirt of Braggs. I simmered that, and then thickened it with corn starch.

I make my mashed potatoes with almond milk, roasted garlic, and earth balance and they are amazing. No idea what the ratios are. Normal Mashed Potato Ratios.

I doubled this recipe and it served 10 adults comfortably at my birthday party, but I also filled them up on snacks beforehand...

Squash Macaroni and Cheese

MACARONI AND SQUASH
-one yellow onion
-one butternut squash sliced into cubes (peeled or not peeled... you're going to food process it)
-one box of pasta (elbow-like)
-1/2 c. raw walnut pieces
-coconut milk-- 1 can
-some T.V.P. reconstituted with vegetable broth (probably about a cup dry + a cup of veg broth)
-bread crumbs
-salt, pepper, garlic powder, cayenne, sri rocha, sage, basil-- whatever seasonings you have around-- to taste


1. saute the onions and cube the squash in about 1 inch cubes. you can peel it 1st if you want, but i didn't because you are going to food process it anyways
2. dump the onions, squash, and coconut milk in a pot and simmer it for about 20 minutes. add all the seasonings.
3. food process that
4. mix in the walnut bits and the tvp. stir in the cooked pasta
5. pour into a baking dish, sprinkle with bread crumbs
6. cook it at 350 for like 20-30 til it's all brown

This was inspired/adapted from the butternut squash and macaroni casserole from the Whole Foods iPhone app, with some very subtle changes (like food processing it and adding the TVP).