Although I am not a fan of “fake meat”; TVP, or any other ersatz animal products I must admit that Texurized Vegetable Protein works really well in this chili.

The secret to this amazing chili is the copious use of fresh cilantro! Added at the end of cooking to ensure fresh and intense flavor.

I also soaked the TVP in vegetable broth for and hour or so before adding it to the chili. This adds flavor to something which basically tastes like cardboard. The good thing is that it soaks up the flavors of everything around!

Ingredients:

1/4 cup olive oil
2 green peppers
1 red pepper
1 yellow pepper
1 sweet onion
5 cloves garlic
4-5 Tbspns chili powder
2 cups TVP soaked in broth or water then drained
1-1/2 cups fresh cilantro chopped
2 cans diced tomatoes
4 cans dark red kidney beans
Salt and pepper to taste

This recipe provided chili for a crowd. You can always adjust the amounts and vary the beans to include your favorites.

I also missed an opportunity to add fresh corn!

Method:

Soak the TVP in 2-4 cups of broth or water
Sautee the veggies in 1/4 of olive oil until soft
Add the tomatoes, beans, and TVP
Allow to cook for about an hour on medium heat and add the fresh cilantro
Allow to cook for about another hour then serve with cornbread or rice or anything you like!

Sauteeing the TVP with the veggies adds more flavor.

Nothing says comfort food like macaroni and cheese.

And there is no reason to resort to boxed products when homemade cheese sauce is so delicious, nutritious and easy!

Experiment with your favorite cheeses and get creative.

This recipe is the basic cheddar cheese sauce that we all remember.

There is a way to make this old favorite healthy and hardy with quality ingredients.

This cheese sauce starts with a basic roux and shredded cheddar cheese.

Roux
1 stick of butter
2-3 Tbspn flour
1 cup of half and half or whole milk

Melt the butter in a sauce pan over medium heat.
Add flour and allow it to bubble and cook for a few minutes
Then add milk creating a smooth and creamy sauce.

Cheese Sauce

Add to the Roux,
1 and ½ to 2 cups shredded cheddar cheese
A pinch of Nutmeg
Salt and pepper to taste.
And add enough milk or half and half to reach the desired consistency; which should be creamy and not too thick, approximately the thickness of heavy cream.

Stir over low heat and allow to cook into a creamy, rich sauce.

Stir in cooked whole wheat shells or the macaroni of your choice.

This is the basic sauce. To the roux you can add any cheese you like.

You can also add ingredients like crushed garlic, capers sautéed onions, mushrooms, fresh green onions or sautéed leeks.

The list is endless.

Macaroni and cheese can go from simple and familiar to gourmet and sophisticated in no time.

The most important ingredient is your imagination!