In a medium baking dish, place tomatoes, garlic, onion, and jalapeno. Drizzle with olive oil.
Checking often, broil 5-10 minutes, or until outsides of vegetables are charred.
Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem, and garlic skins.
In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice, and cilantro.
Preparation time: 1 1/2 hrs
Heat the 2T vegetable oil in a medium frying pan over medium heat. Cook the onion, stirring occasionally, until transparent, about 5 minutes.
Dissolve the bouillon cube in boiling water. Add the TVP and let stand for about 10 minutes.
Preheat the oven to 350 degrees.
Pat the tofu dry, then mash. In a large bowl, combine the TVP, spinach, and tofu. Stir in the remaining ingredients and pour the mixture into a lightly greased 8 1/2″ x 4 1/2″ loaf pan. Smooth the top and bake for 45 minutes, or until brown on top.
If the loaf begins to get too brown on top, cover with aluminum foil. Serve with veggie gravy!
Place the peeled fava beans in a pot and cover with a generous amount of water. Bring to a boil over high heat, then reduce the heat to medium or medium-high, and simmer the beans until tender, one hour or longer.
Drain the beans, reserving the liquid. Transfer the beans to a food processor, and add the garlic, olive oil, lemon juice, 2 tablespoons of the reserved liquid, and spices. Process on high speed until smooth, adding additional liquid if necessary to thin the bessara. It should be thin enough to pour or spread out on a plate. Taste the bessara, and adjust the seasoning if desired.
Reheat the bessara and serve warm. Garnish with any of the following: ground cumin, paprika, hot paprika, olive oil, and chopped parsley.
Gently stir in the sauerkraut, tomatoes, brown sugar, and salt and pepper to taste. Reduce the heat to low and simmer, stirring occasionally, until the flavors blench and the tomatoes are saucy, about 15 minutes.
Sprinkle with the parsley and serve hot.