What We Ate Last Week #6
Vacation, holidays, and 3 different illnesses have interrupted my weekly menus, but I'm finally back!
Monday: Papa John's Pizza (light cheese, lots of veggies)
Tuesday:
Three Bean Chili & cornbread (w/ green chilies)
Wednesday: Pasta Della California (from Veganomicon cookbook)
Thursday: Baked potatoes with leftover chili and a little shredded mexi-cheese
Friday: Morningstar Farms grilled turkey burgers, fries, and sauteed spinach
Saturday: Italianni's Restaurant (thanks to Groupon deal!)
Sunday:
Green Curry made with asparagus and sweet potatoes (if you make this, I recommend boiling the sweet potato chunks first before adding to stir fry). Served over brown rice made in my new awesome
Zojirushi rice cooker!
See Previous Week Menu
Recipe: TVP Chowder
This recipe was my attempt to create a vegetarian (vegan) version of a ham chowder my mom used to make. It was a real "comfort food" for me growing up. Although vegetarian versions of ham exist, they are mostly available for restaurants, rather than consumers. They also tend to be an unhealthy option. I instead made this using TVP chunks (actually NOW brand TSP chunks). Not that the result tastes like ham at all, but I thought it was a satisfying winter meal. If you want a low sodium meal, just make sure that broth and corn is low salt or salt-free.
1 lb potatoes (any variety), cut into chunks and boiled for 10 - 15 min, until soft (use a large enough pot for all ingredients)
As potatoes are finishing, combine:
1 cup hot vegetable broth (or hot water with vegetable bouillon cube)
1 tsp liquid smoke
1 cup TVP chunks
Drain potatoes and add to the pot:
1 can creamed corn
1 can corn, drained (or frozen corn kernels)
TVP chunks that have soaked for a few minutes, discard extra broth
plenty of freshly ground pepper
1/2 cup soy milk
Heat over medium for 10 - 15 minutes. Add more soy milk if needed/desired.
Serve with hearty bread and a salad or greens. Serves 3 - 4.
