We watched a great movie recently – one I had never heard of – Hesher. I also did not know I like Joseph Gordon-Levitt as much as I do. I like him.
Have you heard of this movie? It’s old – like, 2010! I don’t know if it played in major theaters – if it did I have been more distracted than I thought. If it did not, consider this a public service message to add it to your must watch list. I don’t want to say anything about it, except that it is funny, sweet, endearing.
I want to watch it again.
Remember my somewhat brief love affair with TVP, when I made chocolate mint hot cereal?
TVP is back, and this time starring in a hearty savory dinner. A very easy dinner, because I used a bottle of my favorite barbecue sauce. I soaked the TVP in it!
I made a new biscuit recipe to sandwich around this tasty barbecue – really it’s just my basil cardamom biscuit recipe with some (dairy free) cheese in place of the cardamom – approximately 2 ounces of cheese.
slow cooked barbecue filling
dairy, egg, and gluten free, vegan
1 cup barbecue sauce (Organicville is vegan + gluten free)
1 cup water
1 cup TVP
1 – 2 tablespoons coconut oil
1 medium sweet onion
1 1/2 cups pinto beans
In medium bowl, combine barbecue sauce, water, and TVP; set aside to soak.
Peel and chop onion. In large saucepan, melt coconut oil. Add onion, saute until soft / caramelized. Add pinto beans, combine with onion. When TVP has absorbed some liquid and is softened, add the entire bowl of TVP and barbecue sauce to onion / bean mixture. Cook slow over low heat until sauce reduces and thickens (I added 2 -3 additional tablespoons barbecue sauce at this point).
Serve as a sandwich, over quinoa or rice, over crisp cool salad greens.
What is the best movie you have seen recently? Have you seen Hesher?