Spicy Summer Stew
From: Stephanie da Silva

This is my first foray into cooking with TVP.
I liked this better than I thought I would.
Thought the TVP would stand out and be wheat-y tasting, but it got covered up fairly well by the spices.
One of the adults I cook for wasn't wild about the TVP; the other thought it was fine, but didn't care much for the squash (but I thought the squash was the best part).
If I make this again, I might cut back on the ration of TVP.
I stepped up the amounts of spices as is normal for me; as usual, adjust to your personal liking.

• 3 cups water or stock
• 3 cups textured vegetable protein
• 1 tablespoon ketchup
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 1 cup white wine
• 4 zucchini, sliced
• 3 yellow squash, sliced
• 1 yellow bell pepper, diced
• 3 roma tomatoes, chopped
• soy sauce to taste
• 1 serrano chile, sliced
• 1 1/2 teaspoons New Mexico ground red pepper
• 2 teaspoons cumin
• 1 can corn kernels
• a handful chopped fresh cilantro

Saute the onions, garlic, serrano and bell pepper in the wine for five minutes or so (add additional water as needed).
Add squashes, tomatoes, soy, and spices.
Simmer for 10 minutes or so.
Add tvp, simmer for 10 to 15 minutes.

Before serving, stir in cilantro. Serve with tortillas.