The “Meat”

1 cup TVP chunks
1 tbsp ketchup
1 cup boiling water
soak for 10 minutes
cover tightly

The Marinade

¼ cup olive oil
1 tbsp wine vinegar
1 tsp each salt, basil, oregano
¼ tsp white or black pepper

• mix marinate with cooked drained TVP

The Toppings

1 large tomato diced
1 cucumber thinly sliced
½ cup red onion chopped
¼ cup greek kalamata olives sliced
2 tbsp fresh mint leaves
3 cups of lettuce shredded

The Carbs

6 pita breads cut in half

We make cabbage casserole a lot, and I’m always trying to perfect it. Tonight’s version turned out better than ever. I gave this version it a French name because I used a cheap dry red wine called French Cross (it comes in a box!).

olive oil
2 onions, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried oregano
1 340g pkg Yves Cuisine Veggie Ground Round
¼ cup dry red wine
28oz can tomatoes
½ cup water
½ cup uncooked white rice (such a basmati or jasmine)
½ head cabbage, chopped

1. Heat olive oil in a pot over medium-low heat. Add onions and cook until translucent.
2. Add garlic, salt, pepper, paprika, and oregano. Cook for 2 minutes, stirring.
3. Add veggie ground round and mix well. Cook for 3-5 minutes.
4. Add red wine, tomatoes, water and rice. Stir and let simmer for 5-10 minutes.
5. Add chopped cabbage to a greased baking dish. Pour hot tomato/”meat” sauce on top. DO NOT STIR. Cover with a sheet of aluminium foil and bake for 90 minutes at 325°F.
6. After 90 minutes, remove foil and bake for another 10 minutes uncovered. Serve with bread and butter.

1 19oz can chick peas, well rinsed
1 14oz can artichoke hearts, coarsely chopped
1/3 cup tahini
3 tbsp lemon juice
2 tbsp toasted pine nuts
1-2 cloves garlic
1 tsp dried oregano
salt and pepper to taste

1. Combine all ingredients. Purée until smooth in a food processor or using an immersion hand blender.