Guest guest Posted June 18, 1999 Report Share Posted June 18, 1999 * Exported from MasterCook * Sangre del Diablo Chili ( " Blood of the Devil " ) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Beans & Rice Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 white onions -- chopped 1/3 bulb (*not* clove) garlic -- chopped 2 2/3 tablespoons oil 1 28 oz jars Enrico's or other prepared spaghetti sauce 2/3 cup water 3 1/3 pounds pinto beans -- cooked & drained 1/2 cup TVP granules 2 2/3 tablespoons chili powder 2 tablespoons cumin 1 teaspoon cayenne pepper 1 tablespoon dried basil 2 teaspoons dried thyme 1 1/3 tablespoons soy sauce 1 1/3 cups sun-dried tomatoes In a large kettle, saute onions and garlic in oil until onions are translucent. Add all remaining ingredients and stir over low heat until TVP is soft and flavors have blended, about 30 mins. to 1 hour. - - - - - - - - - - - - - - - - - - - Per serving: 587 Calories (kcal); 6g Total Fat; (9% calories from fat); 33g Protein; 104g Carbohydrate; 0mg Cholesterol; 316mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : This recipe serves a large crowd, but can be reduced accordingly for fewer servings. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sloppy Joes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Indiana Soybean Board Sandwiches TSP/ TVP Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup textured soy protein (TSP, also called TVP) 1 cup boiling water 1 16-ounce can sloppy joe sauce 4 whole wheat hamburger rolls To rehydrate the TVP, place the TVP in a medium saucepan and pour the boiling water over it. Add the sloppy joe sauce to the TVP; cook over low heat until heated through. To serve, pour the TVP mixture over the hamburger rolls. Source: " Indiana Soybean Board " S(Internet address): " http://www.soyfoods.com/index.html " - - - - - - - - - - - - - - - - - - - Per serving: 399 Calories (kcal); 3g Total Fat; (7% calories from fat); 47g Protein; 52g Carbohydrate; 0mg Cholesterol; 946mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 26389 0 0 1649 * Exported from MasterCook * Sloppy Joes II Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Olive oil 2 ea Garlic cloves, minced 1 ea Chopped onion 1 ea Green bell pepper, chopped 2 c TVP granules or flakes mixed -- with 1 3/4 c hot water 6 oz Can tomato paste 1/2 c Water 1 t Oregano 1/4 c Tomato ketchup 1/4 ts Cayenne pepper 1 t Worcestershire sauce 1 tb Honey, optional Salt, optional 8 lg Kaiser rolls, split Shredded lettuce Heat oil in a large skillet & saute garlic, onion, pepper & TVP. In a bowl, mix tomato paste with water, oregano, ketchup, cayenne, worcestershire sauce & honey is using. Stir into skillet. Bring to a boil & add salt if desired. The sauce should be thick but spreadable. If desired, toast rolls. Spoon the sauce over the bottom half of the roll, pile on the lettuce & top with remaining roll half. " Vegetarian Times " February, 1992 - - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 27g Total Fat; (96% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * South Of The Border Flip (Tvp Tacos) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Tvp -- dry 1 3/4 cups Boiling water 1 can Tomatoes -- canned -- 28 oz 1 teaspoon Basil 1 teaspoon Oregano 1/2 teaspoon Cumin 1/2 teaspoon Thyme 1 teaspoon Salt 1 each Pepper -- to taste 1 tablespoon Chili powder 1 each Onion -- diced Reconstitute TVP in boiling water. Simmer TVP, and all the ingredients to blend. Source: Adapted from something in the Food section of our paper last week (The Columbus Dispatch). Posted by " R. S. Koss " <rskoss to the Fatfree Digest [Volume 15 Issue 31] Mar. 3, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9 using MMCONV. Archived through kindness of Karen Mintzias, km. 1.80á - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); 1g Total Fat; (24% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 558mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Mushroom Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Dry yeast 1 c Warm water 1/2 ts Sugar 1 tb Oil 3 c White flour 1/2 ts Salt 1 c TVP granules or flakes 7/8 c Boiling water 1 t Oregano 1 t Basil 1/2 ts Fennel seeds 1 tb Olive oil 2 c Sliced mushrooms 10 oz Box frozen, chopped spinach, -- thawed & drained 6 oz Can tomato paste 1/4 c Water Soymilk or oil for brushing -- top crust DOUGH: In a large bowl, mix together yeast, water & sugar. Let stand for 5 minutes. Add oil, flour & salt. Knead about 5 minutes into a smooth, elastic ball of dough. Cover & let rise till doubled in size. Punch down. Roll out 2/3 of the dough into a 12 inch circle & fit it into a 10 inch springform pan, patting it up the sides. Set aside. Reserve the remaining dough. FILING: Mix together the TVP, boiling water, oregano, basil & fennel. In a large skillet, heat olive oil. Saute TVP mixture for a few minutes. Stir in mushrooms, spinach, tomato paste & water. Heat through. Prejeat oven to 375F. Spread filling onto the dough. Roll remaining dough into a 10 inch circle & cut into 8 wedges. Arrange the wedges on top of the filling, overlapping slightly, sealing the wide ends to the bottom crust. Brush the top with a little soymilk. Bake for 30 to 35 minutes. " Vegetarian Times " February, 1992 - - - - - - - - - - - - - - - - - - - Per serving: 662 Calories (kcal); 55g Total Fat; (73% calories from fat); 6g Protein; 38g Carbohydrate; 0mg Cholesterol; 138mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Peppers Recipe By :Karen C. Greenlee Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup long grain white rice (uncooked) 4 medium green bell peppers 1 large onion -- chopped 4 tablespoons olive oil 1 cup TVP granules 2 tablespoons fresh parsley -- chopped 2 cups spaghetti sauce 1/2 cup to 3/4 cup mozzarella cheese (optional) -- grated salt & pepper to taste Cook rice per package directions. Preheat oven to 400 degrees. Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Reserve tops and chop usable portion. Heat oil in a large skillet and saute chopped peppers with onions until soft. Add TVP granules and stir well. Add parsley and cook over low heat for 5 minutes. Add the cooked rice to the pepper & onion mixture and 1 1/2 cups of spaghetti sauce. Mix well and season to taste. Spoon the mixture into the peppers and top each with remaining spaghetti sauce. Cover and bake about 45 minutes or longer. Uncover, top each pepper with mozzarella cheese, if desired, and bake about 5 more minutes until cheese is melted. - - - - - - - - - - - - - - - - - - - Per serving: 298 Calories (kcal); 20g Total Fat; (56% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 622mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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