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Recipe by: tao
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See below ingredients and instructions of the recipe
1 c TVP granules 1 ts Oregano
1 c Boiling water 1/2 ts Garlic powder
1/2 c Breadcrumbs 1/2 ts Thyme
1/4 c Wholewheat flour 1 ts Olive oil
1/2 ts Salt 4 ea Submarine rolls (individual)
1/4 ts Cayenne 1 c Spaghetti sauce, warmed
1 ts Sage 2 md Green bell peppers, roasted
1/2 ts Fennel -- sliced into strips
Combine TVP boiling water let stand until the water is absorbed,
about 5 minutes. Add breadcrumbs, flour, salt, cayenne, sage,
fennel, oregano, garlic thyme. Mix well.
Form TVP mixture into 12 balls. Rub olive oil on palms roll each
ball in your hands to coat them. Place on lightly oiled cookie sheet
broil until browned, 10 minutes. Place three balls in each roll
top with sauce peppers.
"Vegetarian Times" December, 1994
Submitted By MARK SATTERLY On 03-07-95
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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