Posts tagged meatless monday

Un-stuffed Meatless Peppers

Don’t run away just yet! It’s not as bad as it sounds, I promise.

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I know my mind goes to that same place too, “oh, it’s meatless? Must be tasteless, or weird.” I assure you this recipe is not.

 

Yes, I am about to say a scary word, tofu. Ahhh!

 

Are you up off of the floor yet? It’s not that bad, really. Just listen, for a minute. Tofu is a weird word. I mean, it just sounds like it should taste bad. Naturally it can. Taste bad that is, but so can chicken, if you don’t cook it. Tofu wants to be sauced, or seasoned, and sauteed to a slightly crispy texture. To me, that is when tofu tastes the best. It does a great job of absorbing all the flavors you throw at it. If you throw nothing it’s way, and you don’t saute it? Well, then you get white mush. You know, reminiscent of the stuff you find in Miso soup? That is tofu, in it’s “bleck” state.

 

In this recipe we are going for amazing, easy, healthy, and cheap. Tofu costs $1-$2.50 for 12 oz. depending on where you get it, and if you spring for organic or not. Other awesome feature, you can freeze it. That mean’s the net time you see it on sale for that lovely $1 price, pick it up. When you arrive home, stuff it in your freezer until you decide that you are no longer scared of it and you are ready to cook with it. Thaw. Easy peezy.

 

Now that I have hopefully helped you move past your tofu fears, and it’s stigma, let’s get to the kitchen!

 

Un-stuffed Meatless Peppers

 

I adapted this recipe to make it meatless, and vegan.

 

This recipe is great because you will only use one pan to cook everything.

 

Ingredients

  • 2-3 tablespoons of olive oil
  • 2-3 cloves of garlic minced (based on preference and taste)
  • 2 or 3 bell peppers of any color chopped (I usually use three)
  • 1/2 cup chopped onion
  • 12 oz of extra firm tofu drained and chopped
  • 1 14.5 oz can of diced tomatoes (if you have them with garlic in olive oil, or with green chilies, either could be used in this recipe)
  • 2 cups of vegetable broth
  • 1 8 oz can of tomato sauce
  • pinch of sea salt and fresh ground pepper to taste
  • 1 tsp soy sauce
  • 1 cup rice of choice (I have used both white, and brown rice)
  • 1 cup shredded sharp cheddar cheese* optional omit for vegan recipe

 

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  1. On medium heat, warm olive oil in pan and saute garlic for about a minute. Add chopped tofu, and saute for 2-5 minutes. Really just enough to warm it up. *a tip if it is your first time cooking with tofu – tofu will release water that it absorbed, this will not ruin your recipe, and most of it will boil off.DSC_0599
  2. Add in onion and peppers, and season with salt and pepper. Saute everything on Med High heat until peppers and onions are soft, and tofu is just starting to golden, about 5-10 minutes. (all that extra liquid should be gone now)
  3. Now you can add in your vegetable broth, can of tomatoes, tomato sauce, and soy sauce. Mix well so that it is all blended nicely.
  4. Once mixture has come to a gentle boil reduce heat to medium low and stir in rice. Stir the mixture completely so the rice is evenly distributed. Cover with lid and simmer, stirring occasionally, until rice is tender, and fully cooked. About 20-30 minutes.DSC_0601
  5. If you opted for cheese, sprinkle generously after serving. Serve with a tasty bread, and enjoy!

 

 

What is your favorite meatless recipe?

Meatless Monday

Maybe you haven’t decided to go vegan, or vegetarian, but every now and then you need a little something to offset all that bacon, right? If you have been reading along with me for any amount of time then you know that one of my goals this year was to incorporate more vegan meals into my family’s diet. In the spirit of Meatless Monday, I thought I would share one of my own recipes. This also happens to be what’s for dinner.

I should also add that as a previous Another Week In Photo’s post mentioned, my family really enjoyed this. S, the man of the house, was very distraught at my removing meat from one of his favorite meals. He told me not to do it again, that it wouldn’t work, or be a good substitute. Until he took his first bite. Then he agreed it was good, and we could even have it again. (hence it being for dinner and all)

Eggplant Tacos
Ingredients

  • 2 tbsp olive oil
  • 1 eggplant cut up into 1/2″ cubes
  • 2-3 tbsp onion based on your tastes
  • 2 cloves garlic chopped or minced
  • 1/2 jalapeno or 1/4 green pepper diced
  • 1 15 oz can of black beans 
  • 1 packet of your favorite taco seasoning approx 4 tbsp or 1.25oz
  • 1 tomato chopped into 1/2″cubes
  • 1 ripe avocado sliced thin
  • cilantro for garnish
  • taco shells, or wraps


Directions
  1. Chop eggplant into 1/2″ cubes salt and place into a colander for 30 mins to an hour. Rinse with cold water before use.
  2. Heat oil on medium high heat, saute’ pepper, onions, and garlic until just soft and slightly translucent.
  3. Add eggplant and cook for 8-10 minutes until tender. 
  4. Add black beans, chopped tomato, and taco seasoning, cook until warm throughout.
  5. Serve warm in either shells, or a wrap, topped with avocado. Add a side salad and enjoy!

Just a tip, this mixture should not be liquidy or runny. If the tomato’s are over cooked this may happen, just heat on high to cook liquid off.

There you have it. Not only will you have consumed a Meatless Monday meal, but it is also vegan with out even trying.

Gwen
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