Red chard where have you been all my life?

February 3, 2011 at 9:28 am | Posted in cooking, Life, vegan, vegetarian | Leave a comment
Tags: , , , , , ,

I have been trying to make dinners that consist of a vegetable, a protein, and some sort of bread and/or a second vegetable. Last night I cooked Red Chard for the first time. Absolutely beautiful and tasty.  This was the first time I have cooked Red Chard, I have cooked White Chard in the past, but I think I prefer the red. It had a real nice taste and texture, and paired well with the skillet pasta with red sauce I made as the main course. Greens are so simple to cook and so tasty. So far my favorite greens are Collards and Turnip greens. They are so delish it makes me question why the only green I ate growing up was Spinach? I enjoy my greens with salt, pepper, Tabasco, and a little Braggs Apple Cider Vinegar.

Skillet Macaroni and TVP

Ingredients

2 cups prepared tvp “beef”

Large pinch of hing

  • 1/2 red bell pepper, chopped fine

    1 cup elbow macaroni

    1/2 (29 ounce) can tomato sauce

    1 cup broth

    1/2 teaspoon dried oregano

    salt and pepper

    1/2 cup shredded vegan cheddar cheese

Directions

  1. Cook TVP in large nonstick skillet over medium-high heat about 3 minutes.
  2. Add oil, red pepper, and hing in skillet and cook, covered, until softened, about 3 minutes.
  3. Add macaroni, tomato sauce, broth, and oregano to skillet and bring to boil.
  4. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes.
  5. Season with salt and pepper. Sprinkle with cheese. Serve.

Basic Vegan Ground Beef

Ingredients

1 cup TVP
1 cups water
3 to 4 tablespoons Bragg Liquid Aminos or soy sauce
1/2 teaspoon oregano
1/2 teaspoon cumin
2 to 3 tablespoons oil
salt, to taste
pepper, to taste
a couple shakes of liquid smoke (optional)

Directions:

1) Place dry TVP in a skillet and cover with water and about 2 tablespoons Bragg Liquid Aminos or soy sauce. The water should completely submerge the TVP.

2) Cook over low-medium heat until the water is completely absorbed.

3) Add the oil, seasonings and more Braggs, if desired. Fry over low-medium heat until the chunks are firm and the mixture resembles ground beef.  Stir occasionally to make sure that it cooks evenly and does not stick.

Please note that these measurements are approximate, feel free to adjust as you see fit. The same method should work for any amount of TVP, just keep in mind that it will double/triple in size once the water is added.

Advertisements

Create a free website or blog at WordPress.com.
Entries and comments feeds.