1/2 to 1 cup TVP (Textured Vegetable Protein)
6 to 8 oz fusilli noodles
1 vegetable bouillon cube
1 1/2 cup broccoli florets, lightly steamed
1/2 cup canned lima-beans, drained
1/2 to 1 cup sliced mushrooms
2 tbsp chopped celery
2 tbsp chopped black olives
1/4 tsp paprika
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cumin
1/4 tsp sage
1/2 cup seasoned croutons
12-oz homemade cream of peas soup (see recipe below)
Soak the TVP according to directions and drain. Crush
the croutons to a coarse powder.
Dissolve the bouillon cube in 1 cup boiling water.
Prepare the peas soup and cool slightly. Mix in the
bouillon water, salt and spices. Add the TVP and let
soak for 3-5 minutes.
Add the vegetables and olives and mix lightly.
Cook the noodles according to directions.
Spray a 10x10-inch casserole dish with non-stick
Layer half of the noodles in the dish. Spread half of
the TVP mix over it evenly. Repeat.
Sprinkle the crushed croutons on top. Bake uncovered
in a pre-heated oven at 350 deg-F for half an hour.
Serve with salad.
Note: This can be assembled in the dish (without
adding croutons) and refrigerated for upto 1 day.
Top with croutons and bake for 45 minutes.
* Homemade Cream of Peas Soup *
1 cup frozen peas
2 tbsp olive oil
1 tbsp finely chopped onion
2 garlic cloves, minced
2 tbsp flour
1 cup milk
1/4 tsp thyme or basil
Salt and pepper to taste
3 cups vegetable stock
(or 3 vegetable bouillon cubes dissolved
in 3 cups boiling water)
Steam the peas lightly and mash coarsely.
Heat the oil in a skillet and saute the onion and
garlic. Add the flour and saute for 2-3 minutes.
Add the peas and cook for 1 minute. Add the milk and
broth and whisk to prevent any lumps from forming.
Cook on medium heat, stirring constantly, till it is
heated through. Do not allow the soup to boil.
Remove and add the salt and pepper.