Asian-spiced TVP and beans
Put one cup of dried beans (half and half navy and red beans or any other combo- I used Anasazi and black, and cooked them separately at first so the colors stayed distinct) in a pot of water, bring to a boil, boil five minutes, turn off heat, cover, and let sit overnight (you could also use canned beans instead, or you can just cook the dried beans until they are not quite done)
Saute in peanut oil (or sesame, or olive- each will alter the flavor slightly):
about two cups TVP chunks with 1 Tablespoon minced garlic, 1 Tablespoon minced ginger, and a Tablespoon or so of broth powder (vegetable or chicken flavored) and onion if you like.
A tablespoon or so of peanut butter would also be tasty- or use some Chinese Five Spice instead. Celery might be nice.
When nicely golden brown put into the slow cooker along with
3 sliced carrots,
a sliced turnip or two,
3 Tablespoons of Tamari (or soy sauce or Braggs Liquid Amino Acids)
and about 3 cups of water.
Cook in slow cooker on low for about 5-6 hours (mainly depends on your beans). Keep an eye on it, you might need to add more liquid. Should not be absolutely soupy, but should have enough liquid to make a sauce. Combine 2 T. cornstarch with 1/2 cup cold water or vegetable broth, stir in some crushed red pepper. Stir this into the slow cooker mixture.
(can also thicken with tapioca, arrowroot, agar…)
Serve over a grain (ww cous cous? Rice? Barley? maybe even bean threads?)
sprinkle with green onions and chopped peanuts. Would also be good with sesame seeds.
I think TVP chunks get even more tender if cooked and frozen, then thawed and heated again.
For Once a Month Cooking: Combine beans and ingredients up to *** and freeze together. Later defrost and add to crockpot along with ingredients mentioned after ***.