hardy vegetarian foods (was New Member Introduction)

[Guest guest]

> Tempeh makes for a good hardy food.

 

If you want something really satisfying, tempeh is good - also seitan and tofu.

I

also keep in tvp chunks - they expand to the cube size - which, if added to a

vegetable soup or stew at the beginning of cooking, take on all the wonderful

flavours of the liquid in the cooking. Alternately, you can simmer them in a mix

of stock and soy sauce or Braggs with, as to taste, minced garlic and ginger

with chillies. When they're 'stewed' good and soft, they can then be added to

anything you like and have a great dark earthy colour as well as a great taste.

Being careful of the flavours (maybe skip the ginger and chllies for once,

despite the theme of this list), you could fake up a french casserole recipe or

a

cacciatore . . . And they're VERY hearty!

 

Best, Pat