Sunday Dinner October 30th

Tonight’s Menu

• Apricot Glazed Chicken Breast
• Arugula and Fennel Salad
• Roasted Yams and Pecans

Apricot Glazed Chicken Breast

4 Servings

Ingredients

1 cup orange juice

1 tablespoon lemon juice

½ teaspoon sea salt

1 tablespoon garlic minced

½ - 1 teaspoon crushed red chili peppers

4 chicken breast, skin removed

¼ cup apricot preserves

½ tablespoon Dijon mustard

Method

Preheat oven to 350 degrees

Combine orange juice, lemon juice, salt, garlic and chili peppers in a container large enough to hold the breast.  Add chicken breast and marinate overnight, turning once or twice.  

Place chicken on a rack in a roasting pan and pour 1 cup of the marinade in the pan. Bake uncovered 45 minutes or until a meat thermometer registers 165 degrees.

In a small bowl, combine the preserves and mustard.

Brush the glaze over the breast during the final 15 minutes of cooking.

 Arugula and Fennel Salad 

4 Servings

Note:  I love to mix arugula with spinach or you can use spinach instead of arugula.  Either way it's a very delicious salad.

Ingredients

For the Salad

12 ounce arugula or spinach

1 large fennel bulb, sliced thin

For the Dressing:

1 large orange, juiced

1 lemon, juiced

¼ cup apple cider vinegar

½ teaspoon salt

1 teaspoon garlic, minced

½ teaspoon crushed red chili peppers

½ cup extra virgin olive oil

Method

For the salad

Wash the fennel bulb, remove stems and leaves slice bulb in half and remove the core then cut in thin slices as you would an onion.

In a large bowl add the arugula and sliced fennel.  Coarsely chop some of the leaves and toss them in a bowl. 

Use remaining leaves as you would parsley or dill and the stems as you would scallions or onions. 

For the dressing

Place juices, vinegar, salt, garlic and peppers in a blender or use a hand wand and puree.  Gradually drizzle in oil and continue pureeing until dressing thickens.

Pour ¼ cup of dressing over salad and mix thoroughly. 

Store remaining dressing in a glass container and refrigerate up to 3 weeks.

Roasted yams and Pecans

6 – 8 servings

Ingredients

2 ½ pounds yams, 1 inch cubes 

1 cup garlic cloves 

1 medium onion, diced

1 – 1 ½ cups raw pecan 

¼ cup olive/grapeseed oil   

1 teaspoon sea salt    
½ teaspoon garlic, granulated       

½ teaspoon onion, granulated  

½ teaspoon oregano, dried    

½ teaspoon crushed red peppers

Method    

Preheat oven 450 degrees

Lightly wipe 2 sheet pans with oil and set aside

Place yams, garlic and pecans in a large bowl.

Whisk together oil and seasonings; pour mixture over potatoes and mix thoroughly by hand.

Place potatoes on a sheet pan and bake 45 minutes.  Half way through cooking time, gently mix potatoes with a spatula and continue cooking.

Apricot Glazed Chicken Breast

Apricot Glazed Chicken Breast

4 Servings

Ingredients

1 cup orange juice

1 tablespoon lemon juice

½ teaspoon sea salt

1 tablespoon garlic minced

½ - 1 teaspoon crushed red chili peppers

4 chicken breast, skin removed

¼ cup apricot preserves

½ tablespoon Dijon mustard

Method

Preheat oven to 350 degrees

Combine orange juice, lemon juice, salt, garlic and chili peppers in a container large enough to hold the breast.  Add chicken breast and marinate overnight, turning once or twice.  

Place chicken on a rack in a roasting pan and pour 1 cup of the marinade in the pan. Bake uncovered 45 minutes or until a meat thermometer registers 165 degrees.

In a small bowl, combine the preserves and mustard.

Brush the glaze over the breast during the final 15 minutes of cooking.

Arugula and Fennel Salad

 Arugula and Fennel Salad 

4 Servings

Note:  I love to mix arugula with spinach or you can use spinach instead of arugula.  Either way it's a very delicious salad.

Ingredients

For the Salad

12 ounce arugula or spinach

1 large fennel bulb, sliced thin

For the Dressing:

1 large orange, juiced

1 lemon, juiced

¼ cup apple cider vinegar

½ teaspoon salt

1 teaspoon garlic, minced

½ teaspoon crushed red chili peppers

½ cup extra virgin olive oil

Method

For the salad

Wash the fennel bulb, remove stems and leaves slice bulb in half and remove the core then cut in thin slices as you would an onion.

In a large bowl add the arugula and sliced fennel.  Coarsely chop some of the leaves and toss them in a bowl. 

Use remaining leaves as you would parsley or dill and the stems as you would scallions or onions. 

For the dressing

Place juices, vinegar, salt, garlic and peppers in a blender or use a hand wand and puree.  Gradually drizzle in oil and continue pureeing until dressing thickens.

Pour ¼ cup of dressing over salad and mix thoroughly. 

Store remaining dressing in a glass container and refrigerate up to 3 weeks.

Roasted yams and Pecans

Roasted yams and Pecans

6 – 8 servings

Ingredients

2 ½ pounds yams, 1 inch cubes 

1 cup  garlic cloves 

1 medium onion, diced

1 – 1 ½ cups raw pecans 

¼ cup olive/grapeseed oil   

1 teaspoon sea salt        

½ teaspoon garlic, granulated       

½ teaspoon onion, granulated  

½ teaspoon oregano, dried    

½ teaspoon crushed red peppers

Method    

Preheat oven 450 degrees

Lightly wipe 2 sheet pans with oil and set aside

Place yams, garlic and pecans in a large bowl.

Whisk together oil and seasonings; pour mixture over potatoes and mix thoroughly by hand.

Place potatoes on on a sheet pan and bake 45 minutes.  Half way through cooking time, gently mix potatoes with a spatula and continue cooking.

Squishy Squash

This week’s recipe

• Butternut Squash with Caramelized Onions
• Squash and Sage
• Cinnamon Citrus Roasted Squash

Mom:

Another great thing about Fall is all the fun vegetables that are in season.

Angelique:

I hope this isn't going to be a blog about squash.

Mom:

Contrary to popular belief, squash is available year round even though we have terms like summer and winter squash.

Angelique:

So we're really going to talk about squash?

Mom:

It's plentiful in the grocery store right now.  Lots of people look at them and would like to try them out, but don't really have any ideas. So why not talk about squash?

Angelique:

Because it's squishy.

Mom:

You're so ridiculous.

Angelique:

You spend my whole childhood making me eat squishy squash and now you're surprised that I don't want to eat, try, smell or write about it?  

Mom:

I'm sorry for traumatizing you.  But can't a mother evolve?  These are fabulous recipes that even the 8 year old brat in you can appreciate.  

Angelique:

I'm not eating it.

Mom:

Fine.  I'm sure these fine folks reading will appreciate them.  And next week. . . BRUSEL SPROUTS?

Angelique:

Very funny, Ma.  No really.  Very funny.  And I must admit when not cooked to a squish, your squash dishes are pretty darn good.  Enjoy folks!

Soulful Eating,

Angelique & Joyce

   Roasted Butternut Squash with Caramelized Onions

4 Servings

Ingredients

1 cup unfiltered organic apple juice

¼ cup Olive oil

1 tablespoon minced garlic

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon crushed red chili peppers

3 lbs butternut squash, diced

1 large red onion, diced

Method

            Preheat oven 350 degrees

Peel and seed squash, cut into 1” dice

In a medium bowl, whisk together apple juice, olive oil, garlic and dry seasonings.

Toss squash and onions with the mixture, let sit refrigerated 1 hour, drain.

Place on a sheet pan leave space around pieces to allow for browning.    Use 2 pans if necessary to avoid crowding.
Bake in a preheated oven 45 minutes.

Half way through turn squash and continue cooking until edges are caramelized, stir again.

Squash with Sage

6 Servings

Ingredients

1 ½ pounds butternut squash, cut ½” on the diagonal

1 ½ pounds crook neck [yellow] squash, cut ½” on the diagonal

1 ½ pounds zucchini, cut ½” on the diagonal

½ bunch fresh sage, roughly chopped

¼ cup olive oil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

Method

Preheat oven 350 degrees

Peel butternut squash, slice in half lengthwise and remove seeds.  Slice squash again lengthwise then cut on the diagonal.

Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise and cut on the diagonal.

Remove sage from the stems and rough chop.

Place the butternut squash in a bowl and mix in ½ sage, olive oil, salt and

pepper.

Place on a sheet pan and bake in oven until edges of squash is golden brown.  Approximately 45 minutes.

Combine the crookneck, zucchini squash and the remaining ingredients in a bowl and mix thoroughly.

Transfer to a sheet pan and bake in oven until edges of squash are golden brown.  Approximately 30 minutes.

Turn once ½ through the cooking time.

Once both pans of squash are done, combine them.

Serve hot

Cinnamon Citrus Roasted Squash

4 Servings

Ingredients

½ cup olive oil

1 orange, juiced

1 lime, juiced

1 teaspoon cinnamon

½ teaspoon granulated garlic

½ teaspoon sea salt           

½ teaspoon cumin, ground           

½ teaspoon crushed red chili pepper

¼ bunch cilantro, chopped

3 pounds pumpkin [Japanese or sweet]

Method

Preheat oven 350 degrees

Thoroughly combine olive oil, juices, seasonings and cilantro in a large bowl with a cover.

Wash pumpkin, remove stem and seeds, peel and cut lengthwise into wedges

Place pumpkin slices in mixture, cover and let it marinate a few hours or overnight in the refrigerator.

Drain marinade and reserve.  Place pumpkin on a sheet pan with space between the pieces.  Use an additional pan if needed.

Bake in a preheated oven 45 minutes or until pumpkin is tender and slightly brown
Heat reserved marinade and pour over pumpkin before serving.

Roasted Butternut Squash with Caramelized Onions

   Roasted Butternut Squash with Caramelized Onions

4 Servings

Ingredients

1 cup unfiltered organic apple juice

¼ cup Olive oil

1 tablespoon minced garlic

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon crushed red chili peppers

3 lbs butternut squash, diced

1 large red onion, diced

Method

            Preheat oven 350 degrees

Peel and seed squash, cut into 1” dice

In a medium bowl, whisk together apple juice, olive oil, garlic and dry seasonings.

Toss squash and onions with the mixture, let sit refrigerated 1 hour, drain.

Place on a sheet pan leave space around pieces to allow for browning.    Use 2 pans if necessary to avoid crowding.

Bake in a preheated oven 45 minutes.

Half way through turn squash and continue cooking until edges are caramelized, stir again.

Squash with Sage

8 - 10 Servings

Ingredients

1 ½ pounds butternut squash, cut ½” on the diagonal

1 ½ pounds crook neck [yellow] squash, cut ½” on the diagonal

1 ½ pounds zucchini, cut ½” on the diagonal

½ bunch fresh sage, roughly chopped

¼ cup olive oil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

Method

Preheat oven 350 degrees

Peel butternut squash, slice in half lengthwise and remove seeds.  Slice squash again lengthwise then cut on the diagonal.

Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise and cut on the diagonal.

Remove sage from the stems and rough chop.

Place the butternut squash in a bowl and mix in ½ sage, olive oil, salt and

pepper.

Place on a sheet pan and bake in oven until edges of squash is golden brown.  Approximately 45 minutes.

Combine the crookneck, zucchini squash and the remaining ingredients in a bowl and mix thoroughly.

Transfer to a sheet pan and bake in oven until edges of squash are golden brown.  Approximately 30 minutes.

Turn once ½ through the cooking time.

Once both pans of squash are done, combine them.

Serve hot

Cinnamon Citrus Roasted Squash

Cinnamon Citrus Roasted Squash

4 Servings

Ingredients

½ cup olive oil

1 orange, juiced

1 lime, juiced

1 teaspoon cinnamon

½ teaspoon granulated garlic

½ teaspoon sea salt           

½ teaspoon cumin, ground           

½ teaspoon crushed red chili pepper

¼ bunch cilantro, chopped

3 pounds pumpkin [Japanese or sweet]

Method

Preheat oven 350 degrees

Thoroughly combine olive oil, juices, seasonings and cilantro in a large bowl with a cover.

Wash pumpkin, remove stem and seeds, peel and cut lengthwise into wedges

Place pumpkin slices in mixture, cover and let it marinate a few hours or overnight in the refrigerator.

Drain marinade and reserve.  Place pumpkin on a sheet pan with space between the pieces.  Use an additional pan if needed.

Bake in a preheated oven 45 minutes or until pumpkin is tender and slightly brown

Heat reserved marinade and pour over pumpkin before serving.

Sunday Dinner Oct 23rd

Tonight's Menu:

• Cashew Crusted Tilapia
• Rice Pilaf
• Green Beans Almandine
• Split Pea Soup
• Cranberry Sauce

Angelique
It's time for Sunday dinner!  I figure since Thanksgiving is almost a month away, it's time to start practicing.
Mom
That's right.  You do not want to wait until Thanksgiving dinner to break out new recipes.  Nor do you want to ruin traditional ones.
Angelique
So do what Mom always did, slowly add in some new dishes, see how they turn out and how the family reacts.  When you get a winner, it gets added to the menu.
Mom
You say that like it is soooo easy.  You NEVER wanted any dish changed or added to Thanksgiving.  You liked the same thing year after year.
Angelique
That's true.  BUT a dish has to be phenomenal to qualify for a holiday dinner.  Remember when you pulled out that spinach roll and the squash casserole?   The family still talks about them.  Those were winners and worthy.
Mom
Oh yes!  Well we've added a couple of winners for you to test with your family.  The green beans almandine is simple, yet scrumptious.
Angelique
And once you try our homemade cranberry sauce, you'll never eat the goop in the can ever again.  Oh and the recipe is so easy your kids can make it.

Soulful Eating,
Angelique & Joyce

Cashew Crusted Tilapia

4 Servings

Ingredients:

4 – 6 oz tilapia fillets

1 lemon

1 cup cashew, chopped

1 cup panko bread crumbs

¼ - ½ teaspoon cayenne pepper

½ cup flour 

½ teaspoon sea salt

½ teaspoon garlic powder

½ teaspoon onion powder

2 egg whites

Preparation:

            Preheat oven to 400 degrees

            Line or oil a sheet pan and set aside

           

Rinse tilapia and pat dry with a paper towel.

Cut lemon in half and squeeze juice over each fillet both sides and set aside.

Place cashews, panko and cayenne pepper in a food processor and run until cashews are finely chopped then pour on to a plate. 

Mix together the flour, sea salt, garlic powder and onion powder then pour mixture on another plate.

Whisk together egg whites in a bowl large enough to fit 1 fillet.

1.    Pat dry fillets and dredge in flour (fish should be covered in a fine dust layer of flour).

2.    Dip fillets in egg white, shake off excess egg.    

3.    Press fillets firmly into cashew mixture until both sides are coated.

Place fillets on an oiled sheet pan then bake in a preheated 400 degree oven 15 - 20 minutes.

Note: Rule of thumb for cooking fish:  Cook for 10 minutes per inch of thickness.  So if the fillet is 1 ½” thick, cook it for 15 minutes.

This dish will go well with the Strawberry Spinach Salad and Oven Roasted Vegetables.

Rice Pilaf

4 servings

Ingredients:

2 tablespoons grapeseed oil

1 stalk celery, chopped fine

1 small red onion, chopped, fine

1 medium carrot, chopped, fine

1 cup rice, rinsed, drained

1 teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulation onion

2 cups water

2 large bay leaves

Preparation:

In a small pot, heat oil, add celery, onions and carrots; sauté until onions are translucent.

Add rice, salt, garlic and onion and mix until rice is coated with oil.

Add water and bay leaves, bring to a boil, stir, cover and reduce heat to the lowest setting.

Cook rice undisturbed for 16 minutes or according to the directions on the package.

Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 

Remove cover, fluff with a fork and serve.

Split Pea Soup

6-8 servings

Ingredients:                                                     

3 quarts water

1 pound split peas

2 large potatoes, peeled, quartered

1 large carrot, roughly sliced

3 medium – large bay leaves – Divided

3 teaspoons freshly ground fennel (cumin or rosemary) – Divided

3 teaspoons sea salt – Divided

1 tablespoon onion powder

1 tablespoon garlic powder

½ teaspoon cayenne pepper

1 – 2 tablespoons olive oil

1 medium onion, roughly chopped

1 tablespoon garlic, chopped

Preparation:

• Roughly cut potatoes and carrots because they will be pureed
• In a large stockpot, add water, peas, potatoes, carrots, 2 bay leaves, 2 teaspoon fennel, 2 ½ teaspoons salt, onion powder, garlic powder and cayenne pepper
• Bring to a boil then lower heat to medium low and cover
• In a medium skillet, add the olive oil, onions, chopped garlic and the remaining bay leaf, fennel and ½ teaspoon salt.  Sauté until onions are opaque.  Do not let them brown.
• Add the sautéed onion mixture to soup and mix thoroughly
• Cook covered on medium low heat 1 – 1 ½ hours stirring occasionally
• When soup is done, remove the bay leaves
• If you have an immersion blender (hand blender), puree the soup in the pot, taste for seasoning and if needed, add fennel/salt – ½ teaspoon at a time
• If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree, then return soup to the pot. 
• Check for seasoning and add fennel/salt – ½ teaspoon at a time if needed
• Bring the soup back up to a boil then reduce heat to medium low.
• Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.

Green Beans Almandine

4 -6 servings

Ingredients:

2 lbs. green beans

2 large bay leaves

¼ cup olive oil

½ cup raw slivered almonds

1 tablespoon garlic, minced

¼ - ½ teaspoon crushed red chili peppers

1 teaspoon salt

Preparation:

Cut tips off the beans, rinse and place beans and bay leaves in a large pot filled with water.  Bring water to a boil and boil the beans for 3 minutes.  Drain beans and set them aside.  In a large sauté pan, heat olive oil then add all ingredients.  Sauté until beans are done approximately 10 minutes.  Taste for salt and pepper and adjust seasoning accordingly.  Remove bay leaves before serving.

 Cranberry Sauce 

8 – 10 Servings

12 ounce bag of cranberries 

1½ cups sugar

1 cup water

1 whole orange, peeled, seeds removed and chopped 

½ teaspoon ground allspice

1 cup of crushed pineapples, juice included

½ teaspoon ground cinnamon

Note:  Fresh cranberries can be found in the produce section

Preparation:

Sort through cranberries and remove stems or bad berries rinse, then set aside.

Mix sugar and water together and bring to a boil.  Add cranberries, oranges, allspice and cinnamon.  Cook over a medium flame, uncovered until berries pop open stirring frequently.  Add pineapples, reduce heat to a simmer and cook 45 minutes - 1 hour or until desired thickness is reached stirring occasionally.

Sauce can be served hot or cold.

Comfort Foods Part 1 – Meatloaf

This Week’s Menu

• Beef Meatloaf
• Turkey Meatloaf
• Juicy Vegan Meatloaf

Angelique

Ma, I really don't like this time of year.  I start getting all nestled up in the house.  I want to eat chicken pot pies or meatloaf and mashed potatoes - comfort foods.

Mom

You know, that's part of the problem with the mindset of dieters.  People  think its all or nothing.  Either you're eating celery sticks and working out 3 times a day or you're binging on McDonalds.

Angelique

Tell me about it.  I learned a long time ago that most "diets" can't be maintained for any length of time and the more you deny yourself chocolate cake, the more you want it.

Mom

Exactly.  And the truth is there's always a way to make a dish healthier.  You loved meatloaf as a child, but I haven't seen you touch it in ages.  What's unhealthy about meatloaf?
Angelique
All the butter imma put on the mashed potatoes that I eat with it.
Mom
You're so silly.  Instead of ground beef or pork, I'll use some extra lean turkey in yours.
Angelique
Thanks for the reminder, Ma.  It isn't all or nothing.  We can choose to have a baked potato with butter and leave off the sour cream and cheese.
Mom
Often times simple adjustments like that make all the difference in whether or not a dish is healthy.  With that in mind, eat your mealoaf. It's good for you.  As long as you don't drown it in ketchup!

Soulful Eating!
Angelique & Joyce

Beef Meatloaf
8 Servings

Ingredients

3 lbs ground beef

2 tablespoon apple cider vinegar

1 teaspoon sea salt

1 tablespoon thyme

1 tablespoon granulated onion

1 tablespoon granulated garlic

1 teaspoon black pepper

1 medium onion, chopped

1 bell pepper, chopped

1 tablespoon garlic, minced

2 roma tomatoes, chopped

1 cup parsley, chopped

½ cup tomato sauce

Method

Preheat oven 350 degrees

Place ground beef in a large bowl, add the vinegar and salt and mix thoroughly by hand.

With the exception of the tomato sauce, add all remaining ingredients and thoroughly mix by hand.

Place mixture in a loaf pan and top with the tomato sauce. 

Bake in a preheated oven uncovered 45 minutes.

Let loaf rest for 10 minutes before removing it from the pan to complete the cooking process and allow the juices to settle.

 Turkey Meatloaf

 8 Servings

Ingredients

3 lbs ground turkey

2 tablespoons Worcestershire sauce

2 ½ teaspoons salt - Divided

1 tablespoon granulated onion

1 tablespoon granulated garlic

1 teaspoon black pepper

1 teaspoon Italian seasoning

½ teaspoon rosemary, ground

1 tablespoon grapeseed oil

1 medium onion, chopped

1 bell pepper, chopped

1 tablespoon garlic, minced

½ cup fresh parsley, chopped

3 stalks scallions, sliced

4 ounces tomato sauce - divided

Method
Note:Ground turkey is very bland and requires a lot of seasoning, that is why we are going to season it and let it sit overnight.

Preheat oven 350 degrees

Place turkeys in a large bowl add the Worcestershire sauce and mix thoroughly by hand.

Add 2 teaspoons of salt and all of the dry seasonings and mix thoroughly.

Cover with plastic wrap, refrigerate and let mixture marinate overnight.

In a small sauce pan, heat the oil and add the onions, peppers, garlic and the remaining ½ teaspoon of salt.  Sauté until all vegetables are wilted.  Remove from heat and let vegetables cool down.

Once vegetables are cool, add them to ground turkey mixture along with the parsley, scallions and 3 tablespoons  tomato sauce.

Mix all ingredients thoroughly by hand.

Place mixture in a loaf pan, top with the remaining tomato sauce and lightly sprinkle Italian seasoning over the top.

Bake in a preheated oven uncovered 45 minutes.

Remove pan from oven and cover it tightly with aluminum foil.

Let loaf rest covered for 10 minutes before removing it from the pan to complete the cooking process and allow the juices to settle.

Vegan Meatloaf

8 – 10 Servings

Ingredients

2 cups dried shiitake mushrooms

5 cups water - Divided

3 ½ cups Organic TVP [Textured Vegetable Protein]

2 teaspoon sea salt - Divided

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon oregano, dried

1 teaspoon thyme, dried

3 tablespoons tamari

1 teaspoon adobo sauce*

1 tablespoon grapeseed oil

1 medium onion, diced

3 large garlic cloves, diced

1 large red bell pepper, diced

1 chipotle pepper [in adobo sauce] **, chopped fine

4 ounces tomato sauce

½ cup all purpose flour 

Method

Preheat oven 350 degrees

Place mushrooms in a large bowl with a cover.  Pour in 3 cups of cold water, cover, refrigerate and let them rehydrate overnight.

Place the TVP in a large bowl with a cover.  Mix in 1 teaspoon salt and the granulated garlic, granulated onion, oregano, thyme, tamari, 1 teaspoon adobo sauce and 2 cups water.

Mix thoroughly, cover and let mixture rehydrate overnight in the refrigerator.

Drain mushrooms, using a wooden spoon, mash out the excess liquid and reserve  liquid for future use as a mushroom/vegetable broth***.

Finely chop mushrooms with a knife or in a food processor.  Transfer them to a bowl, then refrigerate until ready to use.

Using a mesh strainer, drain TVP mixture, mashing out as much liquid as possible.  Place strainer over a bowl and refrigerate mixture until ready to use.

In a large sauté pan, add the oil, onions, garlic, bell pepper and sauté 3 minutes.  Add the chipotle pepper, mushrooms, 1 teaspoon salt and ¼ cup tomato sauce, mix thoroughly and continue sautéing until all liquid is absorbed and mixture browns slightly.

Remove pan from the stove and let mixture cool down for approximately 15 minutes.

Check the TVP mixture 1 last time to make sure as much liquid as possible has been removed.

Transfer mixture to a large bowl; add 3 tablespoons of tomato sauce and the mushroom mixture then mix thoroughly.

Add the flour and mix by hand until flour is distributed throughout the mixture.

Lightly spray or wipe a loaf pan with oil.

Transfer mixture to the loaf pan and gently form it into shape, smoothing over the top.

Spread 3 tablespoons of tomato sauce over the top of the loaf then sprinkle top lightly with oregano.

Bake in a 350 degree oven 1 hour. Remove pan from oven and let loaf rest for 10 minutes before removing it from the pan.

*/**Purchase a small can of chipotle peppers in adobo sauce.  They are smoked jalapeno peppers in a Mexican sauce. They can be found in the ethnic section of many supermarkets.  Although this is a hot pepper and sauce, the quantity being used is just enough to add flavor and not heat.  If you’re expecting heat, use 2 peppers.

***Broth can be refrigerated in a storage container for 2 weeks or frozen in freezer container up to 6 months. This broth is excellent in rice and pasta dishes.