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[The following will appear in the "Anarchist Cookbook: recipes from anarchists and their friends" which will be published in 1995. The editor is Chuck Munson and you can contribute recipes by sending them to him at cm150@umail.umd.edu] ARIZONA SPAGHETTI SAUCE 10 8-oz. cans tomato sauce 2 large fresh tomatoes 2 large onions 5 large cloves garlic 1 lb. zucchini (2 medium or 1 large zuke) 1/2 can black olives 3 jalapenos 1 to 2 cups textured vegetable (soy) protein (TVP) 2 tablespoons olive oil 4 bay leaves 2 tablespoons oregano 1 tablespoon basil 1 teaspoon salt Pour olive oil into large steel, cast iron, or pyrex pot. Turn on low flame. Dice tomatoes, onions, garlic, zucchini, olives, and jalapenos. Put in pre-heated pot and sautee vegetables until onions are clear. Add tomato sauce, TVP, and spices, and simmer for at least an hour. Yields approximately 1 gallon of spaghetti sauce. contributed by Chaz Bufe