This recipe is a first and last. It was the last recipe cooked in our Warehouse apartment. This week we were very sad to say goodbye to our apartment of the last 2 years. We have moved to a new modern house, in Dublin 2, with a beautiful kitchen so I am looking forward to getting stuck into some cooking in the next day or so.
This is my first time using textured vegetable protein (TVP) which is also known as textured soy protein (TSP) or soy meat. TVP is a by-product of extracting soybean oil. It is quick to cook, with a protein content equal to that of the meat and contains no fat.
Bean and TVP Chilli
1 tablespoon extra virgin olive oil
1 red onion
2 cloves crushed garlic
1 teaspoon pimentón
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon dried oregano
2 tins of peel chopped tomatoes
1 tin kidney beans
1 tin black eye beans
1 cup TVP
Sauté the chopped onions and garlic in the olive oil over a medium heat until soft.
Add in the herbs and spices and stir for a minute.
Add in the chopped tinned tomatoes and the TVP.
Drain and rinse the beans and add to the pot.
Allow to simmer over a low heat, with the lid on, for 30 minutes.
This dish improves it’s flavor if you cook it longer (over a very low heat) or if you eat it the next day.
2 ripe avocados
¼ red onion
Handful of fresh coriander
Salt and pepper
Chilli to taste
Scoop the flesh of the avocados into a bowl and mash with a fork.
Finely chop the red onion and add to the bowl.
Add the juice of the lime and finely chopped coriander.
Combine all ingredients well with salt, pepper and chilli to taste.
This recipe was a big hit in my house. I served it up with millet and garnished the plate with lime and cress leaves.