Mexican Hotpot

Ingredients: Method: 2 tomatoes-skinned and chopped 1 med. Can whole kernel corn, undrained 1/4 teaspoon each of salt and chili powder 1 tablespoon cornflour 2 tablespoons oil 1 onion, finely chopped 1 clove garlic, crushed 1 cup of  Sunsol TVP (mixed with 3 cups water) 1/2 cup each of milk and grated cheese 2 eggs, separated 1/2 cup cornmeal 2 tablespoons chopped parsley Salt and pepper Place tomatoes, corn, salt, chili powder and cornflour in a saucepan and simmer for 5-10 minutes. Heat the oil and sauté the onion and garlic until golden. Reconstitute the TVP, add to onion and brown. Combine with the tomato mixture and spoon into a greased casserole dish. Make a soufflé omelette by beating together with milk, egg yolks, cheese, cornmeal and parsley. Beat the egg whites stiffly and fold through, season well. Pour over TVP layer. Bake in moderate oven 350°F for 30-40 minutes. Serve with mashed potatoes and buttered greens.

Savoury Pie

Ingredients: Method: Pastry:  4oz. cornflour 4oz. soya flour 1/4 teaspoon salt 4 oz. Butter 1 egg yolk 2oz. Water   Filling:  1 cup Sunsol TVP (mixed with 3 cups water) 1 medium onion, chopped 1 tomato, peeled and chopped 3 oz. water or stock 1/2 teaspoon cornflour mixed with 1oz. water   Pastry: Sift cornflour, soya flour and salt. Rub in the butter with the tips of the fingers. Add egg yolk and mix to a stiff dough with the water. Knead thoroughly. Filing: Mix TVP with 3 cups of water, place in saucepan and fry until brown. Add onion, tomato and water or stock. Flavour with salt and simmer for 35 minutes. Allow mixture to cool. Roll out pastry and line a 8” tart plate which has been brushed with melted butter. Place cooled filling in and cover with pastry. Pinch edges, cut a hole in the top and bake in a moderately hot oven 425°F for 30 minutes. Serves 6

Delicious Risotto

Ingredients: Method: 4 oz. fat or oil I cup Sunsol TVP ( mixed with 3 cups water) 4 oz. Cooked mushrooms grated cheese 6 oz. Chopped onion 1 pint chicken stock 4 oz. Cooked chicken salt & Pepper Heat the oil in frypan. Fry the onion until brown. Mix TVP with 3 cups of water and add to onion and cook for a few minutes, stirring all the time. Add 1/4 of the stock and cook gently for 15-20 minutes, adding the rest of the stock gradually. Add mushrooms and chicken. Season to taste and sprinkle with grated cheese.

Cauliflower Bolognaise

Ingredients: Method: 1 small to medium cauliflower 1 cup Sunsol TVP (mixed with 3 cups water) 2 onions, chopped 2 cloves garlic, crushed 440g can tomato puree 425g can whole tomatoes 240g can tomato paste 1 teaspoon pepper 1/4 teaspoon oregano 1/4 teaspoon nutmeg 2 beef stock cubes, crumbled salt Simmer cauliflower pieces in salted water until tender. Drain, place in greased casserole dish and keep hot. Mix TVP with 3 cups water, then brown in a frypan or saucepan, adding a little oil if necessary. Add remaining ingredients and simmer gently for 20 minutes. Pour over cauliflower and serve immediately.   Serves 4 - 6

Spaghetti with Meat Sauce

Ingredients: Method: 1 cup of Sunsol TVP (mixed with 3 cups of water) 2 medium onions, sliced 1 clove garlic, crushed 2 tablespoons oil 2 tablespoons tomato paste 250g commercial spaghetti sauce little salt & sugar Spaghetti or other pasta cooked according to instructions Fry onions in the oil until soft but not brown. Add garlic. Stir in tomato paste, then TVP mixed with 3 cups water. Add salt and sugar. Fry, stirring occasionally until TVP is cooked. Serve on pasta with parmesan cheese. (It makes a useful snack when served on slices of toast.)

Pasta Casserole

Ingredients: Method: 1 tablespoon oil 1 medium onion, chopped 1 cup mushrooms, sliced 1 cup Sunsol TVP (mixed with 3 cups water) 425g can tomatoes, chopped 50g packet of Spaghetti Bolognaise recipe mix 1 cup water 200g small shell pasta 4 tablespoons plain flour 2 cups soy drink 1/2 cup grated soy cheese (or low fat cheese) 1/2 teaspoon salt Heat oil in frypan. Add onion and cook until golden. Add mushrooms, then remaining ingredients, except the pasta, and simmer for 5 minutes. Stir in the pasta. To make the sauce: Place flour in a medium saucepan and gradually add the soy drink, stirring until smooth. Bring to the boil over medium heat until the sauce thickens. Stir in half the soy cheese and the salt. Place the pasta mixture in a casserole dish, pour over the sauce and sprinkle with the remaining soy cheese. Bake in a moderate oven on High for 8 minutes, then place under the grill until lightly browned on top. Serves 6