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

This dish is excellent plain or served over rice. We’ve also served this as a main course for Thanksgiving; we served it in a hollowed-out squash shell.

canola oil
1 red onion, chopped
2 large cloves garlic, minced
1-1/2 in fresh ginger root, peeled and minced
2-3 hot chili peppers, seeded and finely chopped
14oz can diced tomatoes
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp ground turmeric
1 medium butternut squash, peeled and cubed
2 cups water
19oz can chick peas, drained and well-rinsed

1. Heat the oil over medium-high heat in a large saucepan or stock pot.
2. Add the onion, garlic, ginger, and chili pepper. Cook, stirring, until onions are translucent (about 3 minutes).
3. Add the tomatoes and cook, stirring, for 3-4 more minutes.
4. Add the squash, water, and chick peas. Bring to a simmer, then lower the heat to medium-low and cook, stirring occasionally, until the squash is tender (about 20-25 minutes). Mash the squash against the side of the pot using the back of a wooden spoon.
5. Remove from heat and let stand for 5 minutes before serving.