Glossary of cooking procedures and ingredients
Vegetable & TVP Stew with Herbs
Cheddar Chowder
Country Chili

Vegetable and TVP Stew wtih Herbs: (serves 4-6) 1 cup TVP chunks, 1 Tlbs. ketchup, 1 cup boiling water, 2 tsp. olive oil, 2 garlic cloves, minced, 1 cup coarsely chopped onion, 2 ribs celery, diced, 3 carrots, sliced,, 3 potatoes, cut in chunks, 1 bay leaf, 4 cups hot vegetable broth, 2 Tlbs. ketchup, 1 tsp. salt, 1 tsp. oregano, 1 tsp. marjoram, 1/2 tsp. thyme, 1/4 cup chopped fresh parsley

Mix the chunks, ketchup and boiling water and let stand for 10 minutes. In a large Dutch oven or soup pot, heat oil and then add garlic and onion. Saute for 10 minutes and then add TVP, broth, vegetables and herbs, except the fresh parsley. Stir, set heat to medium low and cook until potatoes and carrots are tender, about 30 minutes. Remove the bay leaf. Stir in the fresh chopped parsley and serve. If potatoes are omitted, ragout is good served over rice or noodles.

Cheddar Chowder: (serves 8) 2 cups water, 2 cups cauliflowerettes, 1 cup diced potatoes, 1/2 cup sliced carrots, 1/2 cup chopped celery, 1/4 cup chopped onion, 1 tsp. salt, 1/4 tsp. freshly ground black pepper, 1/4 cup unbleached all-purpose flour, 1/4 cup butter, 2 cups milk, 2 cups shredded sharp Cheddar cheese

In a large saucepan, combine water, cauliflowerettes, potatoes, carrots, celery, onion, salt and pepper. Bring to a boil and simmer until tender. DO NOT DRAIN! In a larger pan, melt butter. Stir in flour and mix well and then stir in the milk. Heat to a boiling and simmer unitl thickened. Add the cheese and stir until it is melted. Add undrained vegetables, stir and heat through. Top with shredded cheddar. Small broccoli flowerettes are also a great addition to this soup! Recipe from: Lisa Sullivan, my close friend.

Country Chili: (serves 10) 2 cups boiling water, 2 cups TVP flakes or chunks, 2 Tlbs. ketchup, 1 large onion, chopped, 1 green pepper, chopped, 2 cloves garlic, 2 tsp. olive oil, 2 Tlbs. chili powder, 2 tsp. cumin, 2 tsp. oregano, 1/2 tsp. cayenne pepper, 2- 28 oz. cans tomatoes, coarsely chopped, 2- 16 oz. cans red kidney beans (or cook your own), 2 cups hot vegetable broth

Pour boiling water over TVP and let stand 10 minutes. Meanwhile, chop vegetables. Heat a large stock pot or Dutch oven and add olive oil. Saute onions, green pepper, garlic and jalapeno pepper, if using, a few minutes. Sprinkle the spices over the TVP and stir with a fork. Add the TVP to the pan and cook a few minutes. Stir in the tomatoes, beans and broth. Cover and simmer for 30 minutes to one hour. Taste and add salt.