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1 1/2 c TVP chunks
3 Cloves of garlic; sliced, up to 5
1 lg Bayleaf
1 Cinnamon stick; cut in half
1 ts Allspice; or 4 whole cloves
1 cn (6 oz.) tomato paste; or puree
1 1/2 c Red burgundy wine
1 1/2 c Water; (see note, below)
18 oz Small pearl onions; peeled, (see note, below)
Salt & freshly cracked pepper; to taste
Dump everything into a Dutch oven or crockpot. Cook on a very low flame until sauce is thickened, and TVP and onions are tender (about 2-2 1/2 hours in a Dutch oven or 4 hours to overnight in crockpot). Remove bay leaf and cinnamon stick before serving. For authentic Greek meal, serve with a green salad, nonfat feta cheese (if you can find it--does it exist?), a crisp round of bread, and red Retsina wine. Or serve over rice or wide "goulash" noodles, with a green veggie or salad on the side.
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