Top | Shoshanna Cohen
(recipe, Shoshanna Cohen)
A rare instance of "vegan mush" gone shockingly right, this is something I came up with by accident one time when I put together the only things left in the kitchen. It’s nourishing and comforting when it’s cold out or if you’ve been drinking too much beer. The zine I wrote it up for never made it to the copy shop, but I still keep the laid-out pages in my recipe binder.
- Basmati rice, as much as you want
- ½ garlic bulb
- Vegetable oil
- Curry powder, to taste
- Bragg’s Liquid Aminos or soy sauce
- 1 can (15 oz.) crushed tomatoes
- 1 can (15 oz.) garbanzo beans, rinsed and drained
- Maple syrup or sugar, cumin, paprika, thyme, cinnamon, salt, pepper
- Rehydrate the TVP in hot water per the package directions and set it aside. Start cooking the rice. Chop the garlic.
- Heat some oil in a pot and throw in half of the garlic and some curry powder. Drain the TVP and add it to the garlic. Squirt in a bunch of Bragg’s and stir-fry it until things get nice and dry and oily. Then dump in the tomatoes. When they’re hot, dump in the garbanzos. Add the rest of the garlic. Season to taste with everything else. By now, the rice should be about done.
- Heap the garbanzos and rice side by side in a bowl, and eat it while you watch a movie in your pajamas or something.