This comes from the McDougall newsletter. I made this in the crockpot last Friday, and we are STILL eating it! It makes an enormous amount. The taste is similar to baked beans–we’ve been calling it “Sweet Beans.” It’s good, but it’s more like a side dish, so don’t make it unless you are feeding a crowd, are planning to freeze some, or can figure out a way to halve the recipe.

2 tablespoons water
1 large onion — sliced…

1 cup dried black beans
1 package veggie ground “beef”, such as Yves…

1 1/2 cups dry chunk beef style TVP
5 cups water…

1 pound tofu (use rinsed firm water-packed), cut in 1-½ inch cube
¼ cup soy sauce…

When I first became a vegetarian many years ago, one of the first recipes I adapted was my mother’s beef stew. Back then I used tempeh and browned it in oil. But once I discovered TVP chunks, I liked them even better. This stew is super low in fat and a complete meal in itself!

My favorite pasta recipe is a creamy basil sauce over any kind of pasta.

1 1/2 teaspoons hot curry powder
1/2 teaspoon ground cumin…

Fresh and dried mushrooms combine for a woodsy mushroom-flavored risotto that needs no watching or constant stirring like traditional risottos. Instead, spend your time with your family, soaking in the tub, or reading a good book.

3 cups water
1 cup dried red beans…