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Thanks everyone for your wonderful wishes while on our trip and kind comments about our daily photos. Hawaii was very gracious to us and it was a good getaway for the stress that has been in our lives the last few months. We are back into the swing of things now in Ohio.

My last week or so has been filled though with cramming everything we own into boxes of miscellaneous sizes. Yep, we are finally making the big move (if we ever find a rental house) from Ohio to Virginia. It’s been fun thinking about traveling to a new place and living there for a while (or dare I say permanently?). However it does come with many complications. Firstly, it’s very hard to find a house rental down in the area we are seeking. According to one realtor there were hundreds of rentals available about a month ago but for some reason all of them were snagged and now there are only a handful for about 40 mile radius of the area we are looking. It makes it really difficult seeing that we have a cat and a dog, apparently VA is for lovers but lacks love for furry babies. Go figure… so we have been incredible busy scouring the area for someplace to live. Still no luck but trying to get something.

With everything that is going on, I have had very little time to think of what to make for dinner. Plus we are trying to eat everything up so there is nothing wasted when we leave. It’s looking so bare that the hubby expressed his concern the other night. So, I figured tonight I would make something a little heartier for the hubby and what better to make on a cold evening than goulash. These were the ingredients we had in the bare kitchen so it’s a bit weird but it tasted amazing!

1.5 c dry TVP
2 c vegan broth – I had better than bouillon vegetable broth
½ med onion, diced
5-7 garlic cloves, minced
½-1 tbsp Siracha (or other hot sauce)
7 tomatoes, diced (about 2-3 c)
4 servings pasta, cooked

1. Cook pasta according to pkg. I actually did mine in the rice cooker but that’s just because we don’t have any pots out of a box right now.
2. Soak the TVP in the broth. Then place it in microwave approved bowl and cover with plastic wrap tightly. Microwave for 5 minutes or until almost all the broth is gone. Remove and then take off plastic (which is hot and the moisture can burn the skin). Let set for about 3-5 minutes.
3. Sauté onion and garlic in pan with a little oil spray until brown.
4. Add siracha or hot sauce and stir around well.
5. Add TVP and stir until everything is brown.
6. Stir in tomatoes and let simmer for about 10 minutes, stirring occasionally.
6. Add pasta and stir. Enjoy!

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