2 lg Onions, coarsely chopped. 1 sm Green pepper, coarsely -chopped -garlic, minced {lots} -kidney beans 1/2 c Tvp 1/2 c Frozen corn kernels 1 cn Tomatoes, coarsely chopped 1/2 c Water 1/4 c Rice 2 3 teaspoons vegetable stock 1 tb Parsley -cumin* -chilli* -tabasco -pepper Water saute the onions,pepper & garlic. Add the cumin and chilli and continuing cooking. Combine the rest of the ingredients and simmer for 20 minutes. {Sometimes (since the amounts are approximate) the mixture comes out soupy..in cases like this I add 1/4 cup bulger wheat and let simmer a few more minutes...this usually absorbs the rest of the liquid} *I don't usually measure such spices as they're my favorite and I can never add too much it seems. Janet Hatch From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
How To make Tvp Hash (Janet)'s Videos
55 - The New Farm Vegetarian Cookbook by The Farm (Keep On Cookin' Podcast)
The New Farm Vegetarian Cookbook (previously The Farm Vegetarian Cookbook) is a vegan cookbook by Louise Hagler and other members of The Farm, first published in 1975. It was influential in introducing Americans to tofu, included recipes for making and using tempeh and other soy foods, and became a staple in vegetarian kitchens.
The Farm is an intentional community founded in 1971 and is still up and running today. You can learn all about the farm and it’s history at thefarmcommunity.com It now has a community of about 200 people in Summertown, TN. It was founded on the principals of nonviolence and respect for the earth.
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The Farm: thefarmcommunity.com IG: @thefarmcommunity
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Stuffed Cabbage (vegan!) - Veganuary Day 3
Stuffed Cabbage (vegan!) - Veganuary Day 3 Ingredients: 1 Head of Cabbage
Sauce Ingredients: 1 Tablespoon Oil 1 Sliced Sweet Onion 1 Tablespoon or 4 Cloves Garlic 1 teaspoon Sea Salt 1 Tablespoon Oregano 2 Tablespoons Coconut Sugar 2 Large Cans of Tomatoes Pepper to Taste
Filling Ingredients: 1 Tablespoon Oil 1 Sliced Sweet Onion 16 ounces Chopped Mushrooms 1 Tablespoon or 4 Cloves Garlic 1 teaspoon Sea Salt 1 teaspoon Poultry Seasoning Pepper to Taste 1 Cup Textured Vegetable Protein (TVP) 1 Cup Veggie Stock 2 Cups Uncooked Rice
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