Chick Pea Curry This is a really nice and authentic tasting Indian dish. 2 onions, chopped 1/2 cup soy marg 8 oz tomato sauce 8 cloves garlic, minced 2 tsp tumeric 1 tsp cumin 1 tsp allspice 1 1/2 tsp cayenne pepper (or to taste) 4 cans garbanzo beans 2 green peppers, chopped Salt to taste Place seitan in a food processor; pulse until ground. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired. Back to top Sausage and Veggie Pizza I was afraid of making pizza for many years. Then I got over myself and tried 3 different pizza recipes over a 2 week period. This was my favorite one... reminded me of the Sicilian slices I loved during my New Jersey youth. Sauce: Cooking spray 2 cups chopped zucchini 1/4 cup chopped onion 1 (8-ounce) package mushrooms, sliced 1/4 cup white wine 1/8 teaspoon black pepper 2 cups garlic-and-onion pasta sauce 8 ounces soy sausage (I used Tofurkey Italian style links, chopped up)To prepare sauce, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add zucchini, onion, mushrooms and sausage to pan; sauté 7 minutes or until vegetables are lightly browned. Add wine and pepper; cook 1 minute or until liquid almost evaporates. Stir in sauce. Remove from heat Dough: 2 teaspoons honey or sugar 1 package active dry yeast (about 2 1/4 teaspoons) 1 cup warm water (100° to 110°) 2 1/2 cups all-purpose flour 1 tablespoon yellow cornmeal 1/2 teaspoon salt 2 teaspoons olive oil Remaining ingredients: 1 1/2 cups (6 ounces) shredded soy mozzarella 1/2 cup (2 ounces) soy parm