You are here: Recipes It > Recipes > Vegetables

Country Chili With Tvp



2 cup boiling water
2 cup tvp flakes or chunks
2 tbsp ketchup


1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, chopped
1 jalepeno pepper, chopped
2 tbsp olive oil
2 tbsp chili powder
2 tsp cumin
2 tsp oregano
1/2 tsp cayenne
2 28oz cans chopped tomato
2 16oz cans kidney beans
2 cup hot water or vegetable broth
16 oz package frozen corn kernals

1) Pour 2 cups boiling water over TVP chunks and ketchup and let
stand 10 minutes. 2) Heat a large dutch oven. Add olive oil. Over
medium heat saute the onions, pepper and garlic a few minutes.
Sprinkle the spices over the TVP and stir with a fork. 3) Add the TVP
to the pan and cook a few minutes. Stir in the beans, tomatoes and
water or broth. Cover and simmer 30 minutes to one hour. Taste and
add salt if desired. Add the frozen corn during last 15 minutes. PER
SERVING: Calories: 198, Protein: 14gm, Carbohydrate: 31gm, Fat: 3gm
FROM The TVP Cookbook by Dorothy Bates, ISBN:0-913990-79-5 Typed for
Meal Master by Susan Grabowski on 5/7/93





Also see ...

Cous Cous Tabbouleh
Soak the cous cous in about double its volume of boiling water, until all the water is absorbed. Peel and chop the tomatoes and onions, and drain the sweetcorn and beans (you will probably want to rinse the latter). Mix everything together, season and dress with lemon juice, and (Upload by user)

Couscous With Spicy Chick Pea Stew
1. Spread Couscous Out on a Large Deep Plate and Pour the Warm Water Evenly Over It. Then Rub the Couscous Lightly With Your Fingers To Separate the Grains. Set the Plate Aside. 2. Heat Half the Oil in a Large Saucepan, add the Onion and Carrots and Saute Gently for 10 Minutes. (Upload by user)

Cran Apple Tamale Turnovers
Finely Chop apples In a large saucepan combine all filling ingredients except water and arrowroot. Bring to boil, cover, reduce heat to low and simmer until tender, about 30 minutes. If filling is too thin remove cover and evaporate excess liquid by simmering over low heat. (Upload by user)

Cranberry Aspic
Pulse all ingredients except garnish in a food processor or blender until chunky. Place in saucepan and heat to boiling, stirring constantly, until agar agar flakes are completely dissolved. Pour into nonstick or lightly oil sprayed gelatin mold or decorative glass bowl and chil (Upload by user)

Cranberry Bran Muffins
Preheat the oven to 450 F. Spray 12 3 inch muffin cups with cooking spray. In a small bowl pour the milk over the bran cereal and let it soften. In a large bowl beat the egg well. Add the molasses, olive or canola oils and maple syrup, and mix thoroughly. In (Upload by user)

Cranberry Compote Vegan
Recipe by: Jane Brody s Good Food Gourmet 1. Cut pears and orages into 1/2 inch pieces. Cut each apricot into 6 pieces. 2. In a large saucepan, bring the water and sugar to a boil, stirring the mixture occasionally. 3. Stir in pears and apricots, reduce the heat, and simmer the (Upload by user)

Cranberry Fritters
Cranberry tartness suggests the original Chinese ingredient, a firm, gelatinous jelly flavored with the hawthorn berry (or shan dza , which in northern China is pureed to make a delicious tart, thick, cooling drink). Enclosed within a light, deep fried batter, the strips of jell (Upload by user)

Cranberry Ginger Tea
In a medium sized bowl, pour boiling water over ginger and cranberries. Cover and let stand 20 minutes. Strain, add nutmeg and cranberry juice and stir. Serve warm or chilled over ice cubes. Garnish with mint. SERVES: 2 Preparation time: 25 minutes SOURCE: _Berries (Upload by user)

Cranberry Maple Syrup
1. Combine syrup, juice and berries in a small saucepan; bring to a boil, reduce heat to low and cover. Simmer 5 minutes. 2. Mash berries (potato masher works fine) and continue to simmer, uncovered over low heat until mixture is thickened (about 10 minutes). Allow to cool. (Upload by user)

Cranberry Upside Down Muffins
Preheat oven to 400 F. Grease muffin tins. Combine oats and soy milk in a large bowl. Set aside. Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking soda. Stir in brown sugar. Whisk egg replacer and water until light and foamy. Combine (Upload by user)
TAG: muffin, muffins, replacer, cranberry, ,

Cream Of Carrot Soup
Heat the margarine or water in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft. Add the carrots and potato, cover, and simmer for 5 to 10 minutes. Add the broth, cover, and simmer about 20 minutes, or until vegetables are tender. Pour the soup th (Upload by user)
TAG: minutes, ,

Carrot and Coriander Soup
Carrot and Coriander Soup
Stir-Fried Pineapple Chicken
Stir-Fried Pineapple Chicken
Confetti Bites
Confetti Bites
Cream Of Shiitake Mushroom Soup
This rich, earthy soup has but 100 calories per serving if made with non fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just boiling milk an (Upload by user)
TAG: mushroom, cream, ,

Cream Of Veggie Soup
If you do not have enough veggies, add mashed potatoes, rice or finely chopped sauteed celery or onion. In a pot melt the butter in the oil and saute the onion until golden. Stir in the flour. Lower the heat and add the milk gradually whisking as you add to avoid lumps. Cook, st (Upload by user)
TAG: cream, ,

Creamy Garlic Soup
DROP GARLIC CLOVES in boiling water and boil 30 seconds. Drain, run cold water over the cloves and peel. Place the garlic and the rest of the ingredients up to the egg yolks in a saucepan and boil slowly for 30 minutes. Correct the seasoning. Beat the egg yolks in a soup tureen (Upload by user)
TAG: garlic, ,

Creamy Green Garlic Dressing
NOTE: To roast garlic, peel off as much papery skin from each large head of garlic as will come off easily while still keeping the head intact. Brush each head liberally with 1 teaspoon olive oil. Place in a small, shallow baking dish in the toaster oven and roast at 375 F until (Upload by user)
TAG: garlic, dressing, ,

Creamy Leek Soup
From: Gourmet Vegetarian Feasts, by Martha Rose Shulman, 1989 Heat butter in a heavy bottomed soup pot and saute leeks and garlic over medium low heat for about 10 minutes, or until tender and aromatic. Add vegetable stock and bread, bring to a summer, cover, and cook for 1 (Upload by user)

TAG: minutes, ,
Permalink--> In : Recipes  -  Vegetables