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
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).