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A big "Thank You" to all of you who responded to my plea of healthy eating
tips for vegetarians. I got a lot of good responses. I think the most
consistent key to all of the advice I got was "balance."  Thanks again.  One
thing I didn't get an answer to is, WHAT IS TVP?  I keep hearing about how
to cook it, where to buy it, etc. What is it? 

Here is a recipe I got online that sounds great and fits in with the low-fat
vegetarian way.



This meal cooks up in a snap and is guaranteed to impress your 
friends. If you aren't a vegan, you can include Parmesan cheese as a 

6 medium zucchinis 
2 tablespoons olive oil 
3 garlic cloves, diced 
1 cup mushrooms, chopped 
1 teaspoon fresh marjoram, minced (or 1/2 teaspoon dried marjoram) 
1/4 teaspoon ground cloves 
1/4 teaspoon grated nutmeg 
1/3 cup white wine 
1 cup breadcrumbs 
1 tablespoon tamari 
pepper to taste 
1/2 cup grated Parmesan cheese 

In a large steamer, steam the zucchini until they are tender--it 
should take about 5 minutes. Remove them from the steamer and trim the 
ends off. Cut in half lengthwise and scoop out the center. Each piece 
should resemble a canoe. 

In a skillet, heat the oil and saute the garlic and mushrooms over a 
high heat. Stir frequently. After a few minutes, add the marjoram, 
cloves, and nutmeg. Cook for a few more minutes.  

Add the white wine and continue to cook until the mixture begins to 
"cook down" or settle, which should take about 5 minutes. Remove from 
heat and set aside. 

In a separate bowl, combine the breadcrumbs, half of the Parmesan if 
you are adding it, and the cooked mushrooms. Season to taste with the 
tamari and pepper. 

In a baking dish large enough to handle all of the zucchinis, place 
the zucchinis. Fill the centers with the stuffing mixture and top with 
the rest of the Parmesan cheese. 

Bake at 350 degrees until brown (about half an hour).