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Sunday, January 13, 2019

3 Easy Plant-Based Meals

Our family loves to cook and bake.  We each have our own different specialties.  I like mostly brekkies and snacks.  Kris loves mostly entrees and any recipe from Chloe Coscarelli, she even has nicknamed her Lexus: "Chloe".  Bree is the baking and dessert specialist, she definitely could win awards with her creations.
I haven't posted many recipes in a while, so here are 3 easy plant-based meals.

This is my weekend go-to recipe:


Tofu Potato Scramble
1-16 oz Extra Firm tofu.
3 large organic potatoes.
1-2 cups diced red,yellow, green bell peppers.
 1 small onion diced.
In a large skillet(cast iron preferably) slowly heat the diced onions in a small amount of  oil until softened.  Add the diced bell peppers. Let simmer, while you cut the potatoes into 1/2 -3/4 inch sized cubes.  Add the potatoes to skillet, turning up the heat to medium/high and let cook until they are tender.  Add salt and pepper. Cover to cook more evenly.  In another skillet, on medium heat, add oil and crumble the tofu block into chunks.  Sprinkle with turmeric, smoked paprika, salt and pepper,  Mix together until tofu is consistently the color of scrambled eggs. Heat for a few minutes and add together with the potatoes and bell peppers.  Sprinkle a several large tablespoons of Nutritional Yeast on top for a wonderful healthy cheesy flavor.  Top with organic ketchup.  This makes enough for 2-4 people with leftovers.

Bree created this one for a quick lunch or dinner:


Mexican Fiesta Bowl

Organic brown rice.
2 16 oz cans of Jackfruit in water or brine(not syrup)
1 can organic black beans.
1 bag organic sweet corn.
Handful of organic cherry tomatoes.
Homemade guacamole
Spices


Cook some brown rice according to label directions in vegetable broth for a great flavor.  Pre-heat oven to 325'
At the same time drain and rinse the jackfruit.  Break the chunks apart into stringy pieces.  Squeeze to remove excess water and place into bowl.  In a small bowl mix 2 tb olive oil, 2 tb brown sugar, 2 tb maple syrup, juice of 1/2 of a lemon, 1 tsp each onion and garlic powder, 1/2 tsp each of salt, nutmeg, pepper and 1 tb nutritional yeast.  Mix well and form into a paste. Add jackfruit and combine until evenly coated.  Bake on lined sheet for 30 minutes.

The brown rice and jackfruit will most likely be done at the same time.
Heat corn and black beans.
In a bowl mix the brown rice with beans and corn, topped with roasted jackfruit, guacamole and sliced cherry tomatoes.
Top with sweet chili sauce or non-dairy sour cream/yogurt.

There will be leftovers to enjoy for another meal,

Kris prepared this awesome dish from Chloe a few weeks ago and we are having it again tonight:


Maple Roasted Brussels Sprouts

1-1 1/2 lbs Brussels Sprouts
1/4 cup olive oil.
3/4 tsp salt
1/4 tsp pepper.
2 tb maple syrup

Trader Joe's Basmati Rice Medley
Fresh Pomegranate seeds.
Raw sunflower seeds.

Prerheat oven to 375'
Remove any yellow or brown outer leaves, cut off the stems and cut in half.  In a large bowl, toss sprouts, oil, salt and pepper together.  Once coated in oil place on baking pan.  Roast for 15 minutes,  prepare the rice according to directions,  stir Brussels sprouts with spoon or spatula and roast for 30 minutes more.  Stir once more and drizzle maple syrup over the top.  Roast for 15 minutes more or until tender.

Serve over a bed of rice and top with pomegranate and sunflower seeds. 

We obtained all these ingredients from Trader Joe's!

If you are looking for some easy healthy recipes and the vegan pantry essentials please check out The Happy Pear 


BELIEVE IN
KINDNESS
Have A great week.
Judd

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