Peanut tofu Stir-Fry - yes it's vegan again

I'm amazed that when you go with meatless and dairy-free I find many vegan recipes.  This was a nice recipe that the family ate everything on their plate.  I was nervous because it was tofu but I liked cooking it until it had that semi crispy taste.  With each recipe I modify so that I can use ingredients that are easily accessible or what I have in the house that I think will be a good substitute.  I encourage you to do this as well.  With all that said, check out the lesson learned at the end of this blog.

Please keep in mind this is NOT a set it and forget it recipe.  On the other hand, it shouldn't take more then a half hour.

Ingredients:
1-2 tbl olive oil
14-15 oz chopped firm tofu - I found it pre-chopped in the store
2 cloves of garlic
1 head of broccoli
2 roma or plum tomatoes
2 cups of green beans
ginger
chili powder

1. I like to prepare all the ingredients first, so mince the garlic, chop the broccoli and tomatoes and trim the green beans.  The veggies can be put in one bowl since they will be put into the recipe at the same time.
2. Heat oil in a frying pan.
3. When oil is hot, place the tofu and begin stirring.
4. After about 5 minutes, sprinkle on ginger, to your taste.  Continue to stir.
5. After another 3-4 minutes you can put in the garlic. Continue stirring.
6. When tofu appears crispy (I tasted it to see if I liked it) add vegetables (broccoli, tomatoes and green beans)
7. Cook and stir until broccoli and green beans are bright green then stir in chili powder
8. Stir for another minute then serve.

Lessons Learned:

• Wait till the tofu is the texture I like and then put the garlic in for about a minute.  The garlic became crispy.  I didn't notice it in the end product but also didn't taste it either.
• I was nervous the tofu would have no flavor but really does take the flavor it is put with.
• I was also afraid that the tofu texture would be too mushy but it stiffens, I wouldn't call it crunch, more of a store bought tater tot texture.

Butternut Squash Wonton Wrappers

I was a bit concerned that this recipe would not have protein in it but surprisingly butternut squash and the wonton wrappers both have protein.  It's a little protein but it's there.  Plus I served this with a side of roasted asparagus which also has protein.

The recipe is surprisingly easy, and the kids loved it.

What you need:
a winter squash - I choose butternut
scallions
olive oil
soy sauce
ginger or tumeric

How you put it all together:

1. Peel squash, cut off ends and open up to scoop out the seeds.  Chop squash up into pieces.

Peel, cut and scoop out the seeds

2. Boil the squash until soft.  I must say I think I'd like to roast it instead of boiling it next time.  I think it would be thicker in texture.  I'll update this post if I try it this weekend.

3. While squash boils, thinly slice a couple of scallions

When squash is soft, puree.  I used a food processor but a fork will work.
Mix in soy sauce, to your tasting, ginger and scallions.
Have puree, wontons and a small bowl of water on hand.
Take a wonton and place a dollop of puree on the center.

4.  Dip your finger in the water and wet two congruent sides of the wonton.

5.  Fold the wonton where a dry side touches the wet side, press the two sides.  Do this until you run out of puree or wontons.

6.  Heat oil in frying pan.

7.  When oil is heated, place the wonton in the frying pan.  The wontons will sizzle.  Heat about 1-2 minutes per side.  If the wonton is getting that brown crispy color, flip.

8.  When both sides have that brown crispy color remove from heat.  I place mine on a paper towel lined plate to soak up the extra oil.

9.  Let cool and you are ready to eat.

You can watch me make it here:

Simple Beans and Rice, an easy start to no more meat Mondays

An oldie but goodie.  What I love about this recipe is that it is really easy and only takes minutes to put together.  The longest part is waiting for the rice, however we just got a pressure cooker with a rice setting and that has become, easy peasy too.  The second thing I like about this recipe is that it is flexible, you have your choice of different kinds of rice, salsa or beans.  When I change these up I like what I get.

Ingredients:

1 to 1.5 cups of UNCOOKED rice
cooking spray
med size onion
15oz jar of salsa
2 15oz cans of beans (of your choice, I like red and black)

1.  Cook rice according to package directions.

2.  Chop up onion, spray frying pan and cook onion till translucent.

3.  Put in salsa.
4.  Drain then put in both cans of beans
5.  Mix onion, salsa and beans.  Let simmer so that it gets a little thick.
6.  Add rice, mix and serve.

Yes, it's that simple!  You can watch the video below.

Why a meatless (and dairy free) mondays?

We are not vegans or vegetarians in this house however I believe that our plate should be filled with vegetables with a side of meat.  My husband, who likes to go around the house saying "mmmmmm, steak," has argued about this concept.  When I cook it's little meat, when he cooks it's lots of meat.

In addition, we've argued about dairy.  My belief is we shouldn't have it.  I must admit I love milk and cereal and I love butter.  I will need to write another post about why I don't think dairy should be in one's diet.  I have often complained that whenever there is a vegetarian meal, it always has cheese.  You replace one animal fat food for another.

Over the years, I've been able to make a few changes in the way we eat.  Olive oil and bread seasoning instead of buttering our bread or coating our veggies (yes I use the bread seasoning on veggies or salt-free Mrs. Dash).  I've been able to find shortening that does not have animal fats and some decent dairy free butter that I will use in baking.  When I shop it's fat-free milk and I'll buy lots of oatmeal so that it's not always cereal and milk in the morning.  I've learn to really like tea without milk - I can't see why anyone puts it in their milk now.  And I prefer to make home-made meals and desserts so I can control what goes in it.

I have always wanted to have a dinner or two a week that was dairy-free and vegetarian.  It's not easy.  When you look for vegetarian online, I find cheese or tempeh.  Tempeh, really?  It doesn't seem natural.  So my effort fell to the wayside.

My husband recently had some blood work done that showed his cholesterol just over the normal range.  I suppose this gave him a scare and he started telling me that we shouldn't have so much meat, that our plate should be mostly vegetables.  I stare at him.  Wait till he's finished, then say "Really?" in my most sarcastic voice.

"What?" he replies, "I just think we got to be more careful."

"Is this not what I've been saying for years?"

"Well we must not be doing so well because my cholesterol is up."

I roll my eyes, "yeah, it's probably what you eat in work."

He told me we should get the butter with low cholesterol.  I told him "The one I usually get but you won't touch."

"Yeah, that's the one" he replies with a smile.

Needless to say, I do check the cholesterol more often then not and found that dairy seems to be a bigger culprit then meat.  So now I'm on a quest and have the backing of my hubby to find veggie dairy-free meals. Hence to blog :)  I hope you enjoy and perhaps share some of your recipes.