Instructions: In a medium bowl, combine 1st 6 ingredients and 1/2 the lime juice. Set aside.

Place all sliced vegetables in oval casserole. Cover with garlic and jalapeno. Sprinkle with salt. Drain TVP and reserve marinade.

Preheat oven to 350F. When hot, pour 1/2 marinade over food in casserole, add a little water and cover. Bake for 1/2 hour until veggies are tender. Remove from oven. Heat leftover marinade in a small pan until warm.

To serve, mound some cooked rice on plate. Drizzle some of the leftover marinade over and put 1/2 the veggie/tvp mixture over rice. Drizzle a little more of the leftover marinade over. Garnish with some jalapeno slices (or habaneros if you prefer), some scallions and some sour cream (to ease the burn).

If you want to make this a stir-fry, heat 1 tbsp canola oil in a wok or lg skillet. Add the harder veggies first (peppers, then squash, then scallions) and stir-fry for a moment until crisp-tender. Then add the TVP. Mix a little cornstarch with some water (1 tsp to 1 tbsp) and add the leftover marinade when the tvp is heated through. Then stir in the slurry a little at a time until the sauce is thickened. Dont add too much. It should be done and then put it over the rice and garnish as you wish.

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