-=> Shawn Highfield wrote to All <=-

 SH>   This is something new, I'm unable to eat meat of any kind now.  The
 SH>   closest I can come is fish and seafood but even that makes me feel
 SH>   queesy for hours.

 SH>   So I have found TVP and it's giving me that ground meat kind of
 SH>   texture (Thankfully I am able to use stock, and can still eat soup).

That's a definite bummer. Since it's all meat it probably wasn't a tick
bite but the Alpha-gal allergy, also known as meat allergy or mammalian 
meat allergy. All the Der Bingle search engine tells me is "the 
underlying cause of a meat allergy is unknown"

Sorry for your luck. Welcome to the world of Boca Burgers and Fish Stix.

At least you are in Canada where treatment and cure won't pauperize you.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seitan Posole Stew
 Categories: Vegan, Stews, Chilies, Citrus
      Yield: 1 Stew
 
      1 c  Dried posole or canned
           - hominy
      6 c  Water or more
      1 ts Sea salt
      1    Bay leaf
      3    Dried chipotle chilies
      1 tb Chilli powder
      2 tb Corn or olive oil
      1 tb Whole cumin seed
      1 lg Onion; fine diced
      5 cl Garlic; minced
    1/2 c  Chopped jalapenos
      2 c  Cooked seitan; cubed
      1 tb Mexican oregano
      1 ts Sage
      2 tb Fresh lime juice
 
  TO PREPARE POSOLE: rince dried posole and soak overnight
  (or up to 24 hours).
  
  Rinse and place in heavy pot with enough water to cover.
  Bring to a boil, then add sea salt, chipotle chilies and
  bay leaf. Cook for 3-4 hours, until tender, adding water
  as necessary. You can also pressure cook posole for one
  hour and simmer for an additional hour. The goal is to
  have the posole kernels split open and tender in a
  gently flavored broth.
  
  TO PREPARE STEW: saute cumin, onions, garlic and
  jalapenos in oil with a pinch of sea salt. When cumin
  is fragent and onions are translucent, add seitan cubes
  and continue to saute until seitan is seared. Add
  oregano and sage and saute for one more minute. Add
  mixture to posole and continue to cook for one hour.
  
  Taste and adjust seasonings about ten minutes before
  finishing. Add lime juice 5 minutes before finishing.
  Garnish with chopped tomatoes, avocado and cilantro.
  
  Serve with warm tortillas.
  
  COOK'S NOTE: when using canned posole or hominy, pre-
  soak the chipotles and chop finely before adding with
  bay leaf and salt. Cook for one hour before proceeding
  with the stew directions.
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Money is like manure. Only good if you spread it around" Winston Churchill

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