Vegetarian Express

[Guest guest]

I borrowed this cookbook from the library a few years ago, copied out

several recipes, and actually made them!

 

" Chicken " Chow Mein

Easy TVP Chili

 

* Exported from MasterCook *

 

" Chicken " Chow Mein

 

Recipe By : Vegetarian Express by Nava Atlas & Lillian Kayte, page 154

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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6 servings portion quick-cooking brown rice

1 tablespoon canola oil

2 teaspoons dark sesame oil

1 large onion

quartered and thinly sliced

2 large celery stalks -- sliced diagonally

1 large red bell pepper -- diced

1 cup sliced white mushrooms -- up to 1 1/2

8 ounces fresh mung bean sprouts

1 tablespoon cornstarch

1/2 cup canned vegetable stock or water

2 tablespoons soy sauce -- or to taste

8 ounces baked pressed tofu

cut into thin strips

2 scallions -- sliced diagonally

1/2 cup toasted unsalted cashews

 

1. Cook the rice according to package directions. When it's done, fluff

it with a fork and cover; let it stand off the heat until needed.

 

2. Heat the oils in a very large skillet or wok. Add the onion and celery

and saute over medium-high heat, covered, for 4 to 5 minutes, stirring

occasionally.

 

3. Layer the bell pepper, mushrooms, and sprouts over the onion-celery

mixture. Cover and cook for about 5 minutes, or until the sprouts are

slightly wilted, then stir all the vegetables together.

 

4. Dissolve the cornstarch in the stock or water, then stir in the soy

sauce. Pour the cornstarch mixture over the vegetables in the skillet or

wok, followed by the tofu and scallions. Cook for 5 minutes more over

moderate heat, until the sauce has thickened up.

 

5. Scatter the cashews over the top and serve the chow mein from the

skillet or wok, placing each serving over a bed of rice.

 

Calories: 326, Total fat: 12 g, Protein: 10 g, Carbohydrate: 45 g,

Cholesterol: 0 g, Sodium: 357 mg

 

 

 

 

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* Exported from MasterCook *

 

Easy TVP Chili

 

Recipe By : Vegetarian Express by Nava Atlas & Lillian Kayte, page 156

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup raw TVP granules

2 tablespoons light olive oil

1 cup chopped onion

1 large green bell pepper -- diced

32 ounces canned pinto or pink beans -- drained and rinsed

4 ounces canned chopped mild to hot green -- as preferred

chilies

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

28 ounces canned crushed or pureed tomatoes

Garnishes: -- (all optional)

Pre-grated reduced-fat cheddar cheese

OR grated cheddar-style soy cheese

Tortilla chips

good-quality or fat-free

Reduced-fat sour cream or soy yogurt

Chunky salsa

 

The first time I had TVP was years ago in a meatless chili served by a

natural foods restaurant in New York City As a vegetarian, I found the

texture so disconcerting that I told our waiter that there was meat in my

chili. Despite his explanation to the contrary, I remained so unconvinced

that finally the owner came over to enlighten me about TVP.

 

So, what is TVP? It stands for texturized vegetable protein, and to

describe it briefly, it is processed soy protein, all natural, and very low

in fat. As I found out, it makes an uncanny substitute for ground meat.

 

1. Combine the TVP with 1/2 cup of boiling water in a heat-proof bowl and

let stand until needed.

 

2. Heat the oil in a large soup pot. Add the onion and saute until

translucent, about 3 minutes. Add the green pepper and continue to saute

for another 5 minutes.

 

3. In the meantime, prepare the remaining ingredients, then add them to

the pot along with 1/2 cup of water and the TVP. Stir, then cover and cook

at a gentle but steady simmer for 15 minutes. Taste to adjust the

seasonings, and add a bit more water if necessary to loosen the consistency.

 

4. Serve over hot cooked grain, using any - or none -of the suggested

garnishes.

 

Variation: Add 1 cup of thawed frozen corn kernels to the chili for added

color.

 

Calories: 251, Total fat: 5 g, Carbohydrate: 47 g, Cholesterol: 0 g,

Protein: 12 g, Sodium: 47 mg

 

 

 

 

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schuller