Original recipe from FatFree Vegan.
1 teaspoon garlic powder
1/2 cup bell pepper
1 cup chopped mushrooms
2 green onions
1/2 cup corn
1/2 cup swiss chard stems
1/2 tsp. dried, crushed rosemary
1/2 tsp. oregano
1/2 tsp. parsley
black pepper to taste
1 cup TVP
1.25 cups water
1/4 cup plain, unsweetened rice milk
2 tablespoons nutritional yeast
1 tablespoon cornstarch
1/2 tablespoon tahini
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon salt
Preheat the oven to 375 F. Grease casserole dish.
Lightly spray a non-stick skillet with olive oil and sauté the bell peppers, chard stems, onion, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the spices and remove from the heat.
Boil water and mix with TVP. Be sure to hydrate all the TVP before combining it with the other ingredients.
Using an immersion blender, combine all remaining ingredients in a mixing bowl until smooth. Add the vegetables and stir well. Pour into the greased casserole dish.
Put the casserole dish into the oven and immediately reduce the heat to 350 F. Bake until the top is brown and a knife inserted into the middle of a quiche comes out clean–about 45-60 minutes depending on your oven.
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