My hives and I just recently reached our one year anniversary. I didn't feel much like celebrating. While they are much better than they were a year ago, or even a few months ago, I'm tired of battling itchiness. I've tried many, many things. There's still a lot of evidence pointing to the culprit being something in my house since they started not too long after I've moved here. I've got a suspicion that they've got something to do with mold. So, now, I'm trying to think beyond environmental mold and pay attention to what I eat that would be considered "moldy". Well, it's pretty much everything. Since that is overwhelming, I at least decided to cut out a couple of more obvious sources. One is Quorn products. They are made out of mycoprotein which is a fungi/mushroom. We were eating Quorn about 2-3 times a week, and I read an article about how some people were having a hard time digesting it, so I figured I'd experiment with taking it out of my diet for a bit. I am now trying to find replacements. The Quorn crumbles worked well in several things I made. I'm playing around with TVP (textured vegetable protein) to see how we like it. I made a chili with it recently and thought that came out pretty good.
Three Bean Chili
1 medium onion, diced
3 cloves garlic, minced
2 tblspns red wine
2 cups dry TVP
1 tspn oregano
2 bay leaves
1/4 cup chili powder
1 14.5 oz can diced tomatoes
1 10.75 oz can tomato puree (I think I may have used a 14 oz can)
1 14.5 oz can kidney beans (drained)
1 14.5 oz can pinto beans (drained)
1 14. 5 oz can black beans (drained)
1/4 tspn crushed red pepper
1-2 tspns salt
3 tblsns cider vinegar
1. Sautee onions and garlic in a little red wine and water (use canola oil in place of wine and water if you'd rather)
2. While onions are cooking, reconstitute TVP according to package directions (usually 1:1 ratio TVP to boiling water)
3. After onions are soft, mix in oregano, bay leaves, TVP, chili powder, tomatoes, tomato puree and beans.
4. Simmer uncovered for 1 1/2 hours, stirring occasionally
5. Add red pepper flakes, salt and vinegar to taste. Cook 15 more minutes.
6. Serve over rice, or on it's own.