Glossary of cooking procedures and ingredients
Sloppy Joes
Italian "Meat" Balls
Peanuty TVP Chunks
"Chicken" Loaf with Gravy
No-Meat Burgers
Tofu Fried Rice
Cornbread Tamale Pie
Ranch Stew


Sloppy Joes: (serves 8) 8 large Kaiser or hard rolls, split, 2 cups TVP granules or flakes mixed with 1 3/4 cups hot water, 1 Tlbs. olive oil, 2 cloves garlic, minced, 1 onion, chopped, 1 green pepper, chopped, 1- 6 oz. can tomato paste, 1/2 cup water, 1 tsp. oregano, 1/4 cup ketchup, 1/4 tsp. cayenne pepper, 1 tsp. vegetarian Worchestershire sauce, 1 Tlbs. honey (optional) Shredded lettuce

Heat a skillet, add oil, and when it is hot saute quickly the garlic, onions, peppers and TVP. Mix the tomato paste with the water and seasonings and stir into the pan. Bring to a boil, taste and add salt if desired. Sauce should be thick but spreadable; add a little more water if needed. Toast buns if desired. Spoon sauce on bottom half, pile on lettuce and top with remaining bun half.

Italian "Meat" Balls: (makes 20 balls) 2 cups TVP flakes, 1 3/4 cup boiling water, 2 Tlbs. olive oil, 1/2 cup small chopped onion, 1/2 tsp. chili powder, 1/2 tsp. garlic powder, 1/2 tsp. oregano, 1 tsp. salt, 1 Tlbs. soy sauce or tamari, 1/2 cup unbleached flour or instant gluten flour

Mix the TVP and boiling water and let stand for 10 minutes. Heat a large skillet and add oil. Saute onion for a few minutes and then add TVP, chili powder, garlic powder, oregano, salt and soy sauce. Mix in fllour. Remove from heat and let cool. Mix well and shape into 1 1/2 inch balls, pressing firmly. Place balls on a cookie sheet and put into a 350F degree oven until lightly browned. About 20 minutes or so. Serve in spaghetti sauce on top of your favorite pasta. These balls freeze well, so make a double batch and freeze some for an easy meal!

Peanuty TVP Chunks: (serves 8) 2 cups TVP chunks, 2 cups boiling water, 2 Tbls. ketchup, 2 cloves garlic, minced, 2 Tlbs. finely chopped onion, 2 Tlbs. peanut butter, 2 Tlbs. soy sauce or tamari, juice of half a lemon, 2 pieces of candied ginger, cut up, or a good dash of ground ginger, 1 tsp. coriander, 1/2 tsp. salt, 1/4 tsp. red pepper flakes or ground red peper, to taste

Mix chunks, ketchup and water in a saucepan and let simmer for 20 minutes or until tender. Combine remaining ingredients in a blender. Pour sauce over chunks in saucepan and bring to a boil on top of the stove, cover, reduce heat and simmer gently 15 minutes until tender. Serve over fried rice.

"Chicken" Loaf with Gravy: (serves 6-8) For the loaf: 1- 10 oz. package frozen chopped spinach, thawed, 2 Tlbs. vegetable oil or water, 1 small onion, finely chopped, 2 Tlbs. imitation chicken-flavored powder, or 1 vegetable bouillon cube, 1 3/4 cups boiling water, 2 cups TVP granules or flakes, 1 pound soft tofu, 1 cup gluten flour or 3/4 cup whole wheat flour, 1 Tlbs. nutritional yeast flakes, 1 1/2 tsp. salt, 1 tsp. garlic powder, 1 tsp. poultry seasoning, 1/2 tsp. onion powder ,3 Tlbs. vegetable oil. For the Gravy: 2 cups boiling water, 2 Tlbs. vegetable oil, 3 Tlbs. nutritional yeast flakes, 1 vegetable bouillon cube, 1/2 cup diced fresh mushrooms ,1/2 cup finely chopped onion, Onion salt to taste, Unbleached all-purpose flour

Steam the spinach and drain well. Heat the oil or water in a medium frying pan over medium heat. Cook the onion, stirring occasionally, until transparent, about 5 minutes. Dissolve the imitation chicken-flavored poweder or bouillon powder in the boiling water. Add the TVP and let stand for about 10 minutes. Preheat the oven to 350F degrees. Pat the tofu dry, then mash. In a large bowl, combine the TVP mixture, spinach, and tofu. Stir in the remaining loaf ingredients and pour the mixture into a lightly greased 8 1/2x 4 1/2-inch loaf pan. Smooth the top and bake for 45 mintues, or until brown on top. If the loaf begins to get too brown on top, cover with foil. Make the gravy. In a large saucepan, simmer all the ingredients except the flour for approximately 5 minutes. Slowly add the flour (tablespoon by tablespoon), whisking after each addition, until desired thickness is reached. Keep warm. Let loaf stand for 10 minutes, then run a knife around the edges and turn out onto a platter. Serve with gravy.

No-Meat Burgers: (makes about 15+ burgers) 1 pound firm tofu, 1 cup quick cooking rolled oats, 1/2 cup wheat germ, 1 onion, finely minced, 2 Tlbs. onion powder, 2 Tlbs. soy sauce or tamari, 1/2 tsp. basil, 1/2 tsp. oregano, 1/2 tsp. garlic powder, 1/8 tsp. freshly ground black pepper, nonstick cooking spray

Mix ingredients together . Knead for a few minutes. Shape into 6 patties. Fry on a lightly oiled cookie sheet in a 325F degree oven for 25 minutes. Turn half way through the cooking time. Serve on buns with favorite burger toppings and condiments. Recipe from: Posted by Ted Shapin, recipe from the North American Veg. Society.

Tofu Fried Rice: (serves 4) 1 Tlbs. dark sesame oil, 1 package firm, Chinese-style tofu, pressed and cut into 1/2-inch cubes, 2 cloves garlic, minced, 1 tsp. ground ginger, 1- 10oz. package frozen peas, thawed 1 cup bean sprouts ,1 cup sliced fresh mushrooms, 4 green onions, sliced, 2 medium carrots, cut into diagonal slices, 3 cups cooked brown rice, chilled, 1/2 cup slivered almonds, toasted (optional) 1/4 cup soy sauce

Heat oil in large skillet or wok over medium-high heat. Stir-fry tofu in oil with garlic and ginger 3 minutes. Add peas, bean sprouts, mushrooms, onions and carrots. Stir-fry unitl peas and carrots are tender. Stir in rice, almonds and soy sauce; heat thoroughly.

Cornbread Tamale Pie: (serves 6-8) 1 cup TVP granules or flakes ,7/8 cup hot water, 2 Tlbs. olive oil, 1 large onion, chopped, 1 green bell pepper, chopped, 1 jalapeno pepper, seeded and chopped, 1 Tlbs. chili powder, 2 tsp. cumin, 1/2 tsp. garlic powder,, 1 tsp. salt 1- 16oz. can tomatoes, chopped, 8 oz. frozen corn (optional), a few drops of hot sauce, to taste, 1/4 cup black olives, sliced. Cornbread Topping: 1 cup cornmeal, 1 cup unbleached all-purpose flour, 2 tsp. baking powder, 2 tsp. sugar,,1 tsp. salt, 2 Tlbs. oil, 1 1/2 cups soy milk, or regular milk, equilivant of 2 eggs or 1/2 cup liquid egg substitute

Combine the hot water with the TVP and set aside. Heat the olive oil in a large skillet and then add the onion, green pepper and jalapeno pepper and saute until soft. Add the TVP and sprinkle on the spices and salt. Stir well to mix, cook a few minutes and then add the tomatoes. Taste to adjust the seasonings, and if desired add the corn, hot sauce and/or black olives. Spread the filling in a 9x9x3-inch baking dish. Make the cormeal topping by stirring the dry ingredients together and then add the oil, eggs and soy milk. Stir well and spread onto of the TVP mixture. Bake at 375F degrees for about 30 minutes until cornbread begins to brown around the edges.

Ranch Stew: (serves 6) 1 1/2 cups TVP flakes, 1 1/2 cups hot water, 1 Tlbs. olive oil, 1 onion, chopped, 1 green bell pepper, chopped, 1 1/2 cups frozen corn, 1 can your favorite beans (drained and rinsed), or cook some from scratch, 1- 14 1/2 oz. can diced tomatoes, 1 Tlbs. chili powder, Cooked rice or grain of your choice

Combine TVP and hot water and set aside. Saute onion and green pepper in oil in a Dutch oven until soft. Stir in TVP and remaining ingredients. Cook until flavors have blended well, about 45 minutes, on a low simmer. Season with salt, if needed Serve over rice or grain. Recipe from: My mom!