Recipe - Mexican Summer Stew

3 cup Vegetable stock
3 cup TVP chunks
1 tablespoon Ketchup
2 Onions; cut or sliced up 1/4" thick
2 teaspoon Garlic; minced
1 cup White wine
6 small Zucchini; cut or sliced up 1/2" thick
4 small Yellow crookneck squash;
cut or sliced up
1 Green bell pepper; cut in
1/2" dice
2 cup Snow peas; trimmed
3 cup Tomatoes; chopped
3 tablespoon Lowsodium soy sauce
3 tablespoon Chili powder
1 tablespoon Ground cumin
2 cup Fresh or frozen corn kernels
1 tablespoon Cornstarch or arrowroot
One fourth cup ;water, cold
One fourth cup Fresh cilantro; chopped

In a large saucepan, bring the stock to a boil. Add the TVP and ketchup
and remove the pot from the heat.
Allow to rest for 10 minutes, or until all the liquid is absorbed. Set
aside.

In a large, nonstick saute pan, braise the onions and garlic in One half cup
white wine for 5 minutes, or until tender. Add the zucchini, squashes,
green pepper, snow peas, tomatoes, the rest of the wine, soy sauce, chili
powder, and cumin. Simmer for 5 to 10 minutes, or until the vegetables are
just al dente. Drain the TVP and add it, along with the corn, and simmer
for an additional 10 minutes.

While the stew is simmering during its final minutes, dissolve the
cornstarch in One fourth cup cold water and add it to the stew. Stir until
thickened. Garnish with cilantro and serve hot.

Serving size=1 cup

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
Posted to MMRecipes Digest V4 #241 by Jack Elvis jackelvis@moonlink.net
on Sep 10, 1997