Tourtiere
2 cups TVP ( texturized vegetable protien)
1 1/2 cups veggie stock
3 T marg.
2 cups each chopped onion and mushrooms
2 cups fine soft breadcrumbs
1 t pepper
1/2 t each salt, thyme, savory
1/4 t ginger
pinch cloves, nutmeg
3/4 cup beer or stock
pastry for two 10-inch pies, tops and bottoms
Soak the TVP in the veggie stock. ( I might try beef broth )
In a LARGE frying pan melt the marg. and saute the onions and mushrooms. Cook over medium heat until consistency of a coarse puree. Stir in bread crumbs.
By now, the TVP should have soaked up all the moisture and expanded to about 3 cups. Add to the frying pan, and stir well to distribute. Add seasonings, and cook about 5 minutes more. Adjust seasonings to taste.
Add the beer (yes, it really should be beer for the taste, and the alcohol will burn off if you're worried about that). Cook until the liquid has evaporated but the mixture is still moist.
Cool completely.
Spoon into pastry-lined pie plates, cover with top crust, seal, crimp, and vent.
Bake at 450 for 15 minutes, then at 375 for an additional 30 to 40 minutes.
Veggie Burritos
2 tablespoons corn oil
1 small onion, peeled and chopped
1 mild Hungarian sweet pepper
1 tablespoon basil
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup tvp chunks
1/2 cup water
3-4 flour tortillas
1 jar red or green salsa
Preheat oven to 350. In a saucepan on the stove, heat the oil and saute the onion and pepper along with the spices. Add the tvp and continue to saute. Add the water, lower the heat, and simmer a few minutes, stirring occaisionally.
Fill each tortilla with the saute mixture and place in a glass baking dish. Cover the tortillas with the salsa.
Bake 30 minutes. Serve with a sliced avocado salad and non-alcoholic beer.
