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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



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WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


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SLOP 2013

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Growing up in a large family we went through a lot of food.  Sometimes we improvised on meals and created instant classics.  Slop was such a meal.  I've taken the old 1970's recipe my mom and I came up with and brought it into the 100% whole food, n(o)il, plant based era.

Ingredients:

1 cup TVP (Textured Vegetable Protein)
1 cup dry mushrooms chopped in a food processor to resemble the TVP or with your knife
5 cups Roasted Vegetable Stock (RVS)
1 onion diced
1 red bell pepper diced
10 coves garlic, rough chop
1 cup frozen or fresh corn
1 28 oz can crushed tomatoes
1 TBL Better Than Bouillon
1 Tsp crushed red pepper
1 tsp crushed thyme
4-6 baked potatoes cubed (about 2 cups)

Rehydrating TVP and Dried Mushrooms

Boil the RVS and rehydrate the TVP and mushrooms for about 10 minutes.
In a hot skillet, saute the onions and red peppers. Remember to keep everything moving in the pan and if they begin to stick, add a touch or water or RVS.  When the veggies are brown, add the garlic.  Keep it moving for about a minute, then add the TVP and mushroom mixture along with the liquid it was soaking in.  Mix well then add the remaining ingredients.  Continue simmering until most of the liquid has cooked down.  Taste for salt.  The Better than Bouillon has salt so you may not need more...depends on your taste.









Serve with a dollop of my sour cream n(o)il of course, some of my whole wheat sourdough bread and a nice Zinfandel and you'll have a great meal.  You can also add frozen edamame beans, fresh spinach or cut up lacacinto kale for more veggies.


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