I finally got around to using the Smart Ground. I have been hesitant to use it because it reminds me so much of meat. I was pleansantly surprised. I sauted it up with onions, garlic, chiles and other mexican spices, then added baby spinach, cilantro, tomatoes and lime juice. I layered it with more salsa, corn tortillas, corn, my vegan cheez, and olives to make this enchilada bake.
The thing that is amazing about Smart Ground, is that it lasts forever if it's not opened. I'm not sure if that is a good or bad thing. Basically, it reminds me of TVP, which I prefer due to cost, but Smart Ground would be a useful convenience food. We haven't eaten the enchilada bake; it's in the freezer for a meal later in the week.
Messy, messy messy...bbq tofu and buffalo seitan, ready to go in the oven. It's nice to have sandwich fixins on hand for the kids and husband for the week.
My new favorite thing. Split peas with quinoa. This also had roasted garlic, balsamic vinegar, evoo and fresh basil.