Tag Archives: Meatless Monday

Vegetable Curry

I’m back for another Meatless Monday recipe!

I knew I was going to come home late from kickboxing class tonight and I didn’t want to worry about cooking when I get home so I decided to use my handy-dandy Crock-Pot today…and maybe for the next few days. 😛 I started preparing our dinner in the afternoon and enjoyed the rest of the day. 🙂

Tonight’s recipe: Vegetable Curry

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Ingredients:

  • 16-oz. pkg. baby carrots (I only used half)
  • 2 medium potatoes
  • 1/2 lb. fresh green beans – cut in 2-inch pieces
  • half green pepper, chopped
  • half onion, chopped
  • 1 tsp. of minced garlic
  • 15-oz. can garbanzo beans, drained (I only used half)
  • 14-oz. can crushed tomatoes
  • 2 tbsp. minute tapioca
  • 1 1/2 tsp. curry powder
  • 1 tsp. salt
  • 1 cup vegetable broth
  • chili powder – optional (we like it spicyyy!!)
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I started at 2pm. 🙂

Directions:

1.) Combine all ingredients in the pot. Pour broth over vegetables and mixed well.

Photo Mar 04, 2 23 31 PM2.) Cover. Cook on High for 3-4 hours or on Low for 8-10 hours.

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Photo Mar 04, 2 23 41 PM Photo Mar 04, 2 23 49 PM

Easy Peasy! Dinner was ready when we got home from workout. It was perfectly cooked and tasted good! My husband and I enjoyed tonight’s dinner while watching the latest episode of Walking Dead. This show becomes less scary the more you watch it. 🙂

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#4 Meatless Monday

Today’s Meatless Monday dish is a simple recipe. I used vegetables that my husband and I would like to eat. You can use this as your template for whatever veggies you have in the fridge.

Grilled Veggie Pasta

Ingredients:

  • 1 small zucchini, halved lengthwise
  • 1 red pepper, stemmed, seeded and quartered
  • half onion, cut into 1/2 inch thick slices
  • 1/2 lb of asparagus
  • 3 tablespoons olive oil
  • 1 package corkscrew pasta – I used vegetable pasta made from tomato solids and dried spinach
  • 1 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 black pepper

Directions:

1.) Lightly brush vegetables with 1 tablespoon of olive oil.

2.) Place the vegetables on a stove grill. Cook on low-medium heat until vegetables are tender.

3.) While vegetables are cooking, cook pasta according to package directions.

4.) Once vegetables are cooked, remove them from the grill and allow to cool slightly. Cut the vegetables into 1/2 inch pieces.

5.) Toss vegetables with pasta in a large bowl, add the remaining oil, balsamic vinegar, salt and pepper; toss together.

Dinner is served. 🙂 YUM!

This is a perfect meal every time.

And I’m are so addicted to coconut water/juice. So refreshing

Goodnight!

#3 Meatless Monday

Mostly on weekdays, I get to eat with my husband only at dinner time. That’s when I actually cook something special for both of us. During the day, I’ll have anything that is available and easy to prepare. Don’t worry, I don’t cheat on Meatless Mondays. 🙂 This morning I had my usual warm oatmeal, with cinnamon powder, banana and peanut butter. For lunch, I only had a piece of orange fruit. 🙂

So, most of the time, I can only have one recipe to post for Meatless Mondays. It’s usually what my husband and I had for dinner. 🙂

For dinner tonight, we had Garden Vegetable Stir-Fry served over rice noodles.

Ingredients

  • 1/2 cup rice cooking wine
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons hoisin sauce
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 1 package of Smart Strips® Chick’n Style Strips, 6 oz (seasoned veggie strips)
  • 1/4 cup unsalted peanuts
  • 2 teaspoons minced fresh ginger
  • carrots, thinly sliced
  • bell peppers, thinly sliced
  • chopped fresh cilantro

Directions:

1.) Boil your rice noodles according to package directions.

2.) While your noodles are cooking, whisk rice wine, water, brown sugar, lime juice, hoisin, cornstarch and salt in a small bowl.

2.) In a large non-stick pan, heat 1 tablespoon oil over medium-high heat. Add package of Smart Strips® Chick’n Style Strips; cook it according to package directions.

3.) Add the remaining 1 tablespoon oil, peanuts and ginger. Cook and stirring often about 1 minute.

4.) Add carrots and bell peppers, and cook, stirring constantly, about 1 minute.

5.) Add your rice wine mixture to the pan and stir to coat. Cook until the vegetables are crisp-tender and the sauce is thickened, about 5-6 minutes.

6.) Once vegetables are cooked, stir in cilantro.

It is now ready to serve over rice noodles.

It turned out so good! My husband wants me to make this again even on “non-meatless” days. 🙂

If you try this recipe, let me know what you think

P.S. Thanks @meatless_monday_recipes for featuring my recipe last Monday on their page today. 🙂

#2 Meatless Monday

* For breakfast:

  • Old fashioned oats (oatmeal)
  • Top with oats and almonds
  • Fresh blueberries
  • Half banana
  • Dash of cinnamon powder
  • Chia seeds
  • Splash of almond milk

Oops, I had to use Tupperware. All our bowls and plates were in the dishwasher. :p

* For lunch:

  • Romaine lettuce
  • Sweet red apples
  • Cranberries
  • Roasted pecans
  • Italian dressing

* For dinner: my version of Spicy Thai Noodles

  • 2 tablespoons crushed red pepper
  • 1/8 cup sesame oil
  • 1/4 cup olive oil
  • 3 tablespoons soy sauce
  • 3 tablespoons maple syrup
  • whole grain thin spaghetti or angel hair pasta (your choice of any pasta)
  • green peppers, chopped
  • green onions, chopped
  • pine nuts, chopped
  • sesame seeds
  • cilantro, chopped (I used dried cilantro but fresh cilantro is better! 🙂 )

Directions:
1.) Combine 2 tablespoons crushed red pepper, 1/8 cup of sesame oil and, 1/4 cup of olive oil. Cook over medium heat for 2-3 minutes.

Adjust your red peppers according to your taste. 2 tablespoons of red peppers will be really spicy (my husband and I like it spicy!). So, if you’re not tough enough, you can use 1 tablespoon or less. Your choice too if you want to omit olive oil and use pure sesame oil instead.

2.) After heating, strain out peppers reserving oil.

3.) Add 3 tablespoons of soy sauce and 3 tablespoons of maple syrup to the reserved oil

4.) Boil your pasta according to package directions. I only used half of the 13.5 oz. package of pasta (serves 2 adults with a little left over for my lunch the next day 🙂 ). We used Barilla whole grain thin spaghetti.

I found this idea on Pinterest that if you place a wooden spoon over a pot of boiling water, it prevents water from boiling over. It worked for me! 🙂

5.) While pasta is cooking, stir fry chopped green peppers, green onions, pine nuts, sesame seeds and cilantro in a pan until the pine nuts and sesame seeds are toasted.

5.) After pasta has cooked, drain the pasta and put it in a large dish or bowl. Pour oil mixture on noodles, toss until noodles are well coated.

Do not drain the excess oil mixture. Noodles will be served on a separate plate, anyway.

6.) Serve noodles in a separate plate and sprinkle with the chopped ingredients on top.

I ate it with my left over salad (from lunch) on the side.
Yes, that’s our snowflake plate. It’s August and I miss snowboarding season already. :p

If you try this recipe, let me know what you think. You can add chicken or shrimp (like how they serve in Thai Restaurants) but for the sake of Meatless Mondays, I had to pass on those. Maybe next time. 🙂

Survived My First “Meatless Monday”

My first attempt of “Meatless Monday” was quite an adventure and I must say a learning experience.  I still need to educate myself more on meatless options for next week. I’m glad today was a successful experience for my husband and me.  We are definitely looking forward to doing it every week. 🙂

I had my usual daily breakfast of old-fashioned oatmeal. This makes breakfast a no-brainer. I love warm oats mixed with different kinds of fruits. For today. I had

  • warm oatmeal
  • top with cherries, oats with almond, chia seeds, and
  • splash of almond milk

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I just made a simple meal for myself for lunch. I stir fried blanched green beans with minced garlic, seasoned with salt and pepper, plus 2 small pieces of left over corns from our dinner last night. I seasoned the corn with cayenne pepper and Accent.

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We picked up a lot of peaches from the International Store last Friday, so I thought of using them for dinner tonight. I made my version of White Bean Lettuce Wrap with Pesto.

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  • extra virgin olive oil
  • 1 cup diced onion
  • 4 cloves garlic
  • salt and pepper
  • cayenne pepper (optional)
  • asparagus, sliced
  • 1 cup of sliced peaches
  • 1 can of white beans, drained
  • pesto
  • lettuce

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1.) I used cast iron, but you can use any pan you like. Sauté the onions in olive oil until translucent, and a pinch of salt and pepper to taste. Then add garlic.

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Note: I like my garlic crushed using garlic presser. It gives out more flavor to my dish.

Garlic presser crushes garlic cloves efficiently by forcing them through a grid of small holes. The peel remains in the press while the garlic is extruded out. It’s an alternative to mincing garlic with a knife.

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2.) Add asparagus and cook for about 2 minutes.

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3.) Add peaches and cook them until they release some juices. About 3 minutes.

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4.) Add beans and cook for about 2 more minutes. Seasoned with salt and pepper or cayenne pepper.

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5.) Turn off heat and let sit for 5 minutes or so, so that the flavors can meld.

6.) Place lettuce leaves on plate and spoon in beans. Top it with a spoonful of your choice of pesto.

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They turned out so yummy and I loved it. My (meat-lover) husband loved it too. Yay!  Including fruit in my main course is something I should do more often.

In the hope you would consider joining me and participate in “Meatless Monday”,  I would love to hear about your experiences. Feel free to share your ideas and thoughts on the comment section below.

I am definitely feeling more excited about this and looking forward to more of my Meatless Mondays adventure! 🙂