1 C TVP (texturized vegetable protein)
7/8 C boiling water…

This is one of the quickest meals I know, although I discovered it in one of the most leisurely places on earth. Strolling along the beach near Ocho Rios in Jamaica, I came across a man cooking creamy coconut rice, smoky-tasting greens, and velvety red beans, all in an iron kettle set over a charcoal fire in a shack. He ladled out this modest food onto a paper plate, and I ate it sitting on a log beside the sea.

1/4 cup unsweetened shredded coconut
1-3/4 cups water…

You can use other types of Thai curry paste for this recipe, but Mussamun works very well with the potatoes and cashews.

Two 10.5oz packages silken firm tofu
1/8 tsp garlic powder…

Tofu, high in protein, low in calories, is made from curdled soy milk, and is available in several textures. Tofu can be refrigerated for up to a week. Store tofu in water and change the water daily. This flavorful stew is delicious with pasta, rice, or steamed new potatoes.

This tofu-based filling is reminiscent of a traditional egg and mayo salad recipe, but studded with raw veggies that provide color as well as a little crunch.

4 c. masa harina
1 tsp. baking powder…

Makes 6 large burgers

Here’s a recipe we’ve used for years. My daughter, a senior in college, is addicted to it. While it isn’t like the Kraft thing, we find it good on potatoes, rice, or steamed broccoli and cauliflower as well as on noodles. –Sherry