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Kema (Curried Vegetables)
Yield: 6 servings 1 cup TVP granules Combine TVP and water in a bowl. Let stand 10 minutes. In a non-stick skillet or wok, heat 2 tbs. water or other liquid. Saute onion, garlic, and ginger root for 5 minutes. Add TVP and stir constantly another 5 minutes (add additional liquid to prevent sticking, if necessary). Add tomato paste, tomatoes, curry powder, salt,and cayenne and simmer for a few minutes. Add peas and mushrooms, bring to a boil, cover, and simmer over low heat 5 minutes. Yield: 8 servings ----------------------DOUGH--------------------------- 1 tb Yeast -----------------------FILLING-------------------------- 1 cup TVP granules or flakes Dough: In a large bowl, mix together yeast, water, and sugar. Let stand 5 minutes. Add flour and salt. Knead about 5 minutes into a smooth, elastic ball of dough. (This can be done in the food processor with a dough hook.) Cover and let rise until double in size. Punch down. Filling: Mix together TVP, boiling water, salt, oregano, basil, and fennel seeds. In a large skillet, saute TVP mixture for a few minutes. Stir in mushrooms, spinach, tomato paste, and water until heated through. Preheat oven to 375 degrees. Roll the dough into a large oblong shape, spread filling evenly on top and roll up like a jelly roll. Brush top with a little bit of soy milk. Bake for 30 to 35 minutes. If crust begins to brown too much, cover with foil during the last 5 or 10 minutes. Cut into 16 slices to serve. Note: A 16-oz. package of frozen bread dough can be used to save time. Or substitute your favorite whole-grain dough for the bread. Yield: 4 servings 1 med. Onion, chopped fine Saute onion and bell pepper in about 1 or 2 tbs. water until almost clear; then add garlic and saute for a couple minutes more. Add tomato sauce, TVP, salt, and pepper to taste. Turn down and simmer 5 minutes (until TVP is soft). Serve on buns, rolls, or bread. |