52 Meatless Mondays
Not quite ready to be a vegetarian or vegan? Maybe you want to give plant based meals a test drive and are looking for quick and easy recipes. Perhaps you're already part of the Meatless Monday movement and seeking new ideas for lunch or dinner.
Whatever your goal, 52 Meatless Mondays offers you plenty of options... everything from tasty salads to satisfying dinners.
You'll find recipes for Midsummer Salad, Fruited Coleslaw, Ricotta Mousse with Asparagus, Vegan Pate, Smoky Lentil Tacos, Sweet and Sour Tofu with Coconut Peanut Rice, Roasted Vegetable Lasagna, Cajun Sloppy Joes Baked Potatoes and a whole lot more.
Here's a sample recipe for you to try-
Sweet and Sour Tofu with Coconut Peanut Rice
Ingredients
1 20 ounce can pineapple chunks, drained, but don't throw away the juice
1 12 ounce package of extra firm tofu, well drained and cut into about six slices
3 tablespoons rice wine vinegar... or any other white vinegar
2 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon honey or agave nectar
1 tablespoon, chopped fresh ginger
1 clove of garlic, finely chopped
1 cup sliced red or green peppers or a combination of both
1 tablespoon cornstarch mixed with a little of the pineapple juice
Oil for sautéing
3 cups cooked brown rice
½ cup unsweetened coconut
¼ cup chopped peanuts
For the rice
Toast the peanuts and rice...you can either do this in a skillet or in the oven, but watch it carefully as they both burn easily.
Add them to the rice and stir well. Set aside.
For the Tofu
In a large square glass dish mix together I cup of pineapple juice, the vinegar, ketchup, soy sauce, honey, ginger and garlic. Mix well and then place the tofu slices down into the mixture and carefully turn it over so each side gets a good coating of the marinade. Cover and place in the fridge for a few hours, all day if you can.
In a large skillet and over medium high heat, add about two tablespoons of oil and then carefully add the slices of tofu...don't toss the marinade.
Cook the tofu until it's well browned and almost crispy...you need to keep an eye on it and turn it frequently.
Remove the tofu from the skillet and place on a platter and set to one side.
Add some more oil to the skillet and add the peppers and stir fry until crispy tender. Next add the pineapple chunks and cook until they're slightly caramelized.
Add the remaining marinade and stir well.
Next add the cornstarch and cook until the mixture is slightly thickened.
Reheat the rice and then place on a platter.
Next place the tofu slices on top of the rice.
Finally pour the pineapple/pepper mixture evenly over the tofu, letting some soak into the rice.
Serves 4.
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Whatever your goal, 52 Meatless Mondays offers you plenty of options... everything from tasty salads to satisfying dinners.
You'll find recipes for Midsummer Salad, Fruited Coleslaw, Ricotta Mousse with Asparagus, Vegan Pate, Smoky Lentil Tacos, Sweet and Sour Tofu with Coconut Peanut Rice, Roasted Vegetable Lasagna, Cajun Sloppy Joes Baked Potatoes and a whole lot more.
Here's a sample recipe for you to try-
Sweet and Sour Tofu with Coconut Peanut Rice
Ingredients
1 20 ounce can pineapple chunks, drained, but don't throw away the juice
1 12 ounce package of extra firm tofu, well drained and cut into about six slices
3 tablespoons rice wine vinegar... or any other white vinegar
2 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon honey or agave nectar
1 tablespoon, chopped fresh ginger
1 clove of garlic, finely chopped
1 cup sliced red or green peppers or a combination of both
1 tablespoon cornstarch mixed with a little of the pineapple juice
Oil for sautéing
3 cups cooked brown rice
½ cup unsweetened coconut
¼ cup chopped peanuts
For the rice
Toast the peanuts and rice...you can either do this in a skillet or in the oven, but watch it carefully as they both burn easily.
Add them to the rice and stir well. Set aside.
For the Tofu
In a large square glass dish mix together I cup of pineapple juice, the vinegar, ketchup, soy sauce, honey, ginger and garlic. Mix well and then place the tofu slices down into the mixture and carefully turn it over so each side gets a good coating of the marinade. Cover and place in the fridge for a few hours, all day if you can.
In a large skillet and over medium high heat, add about two tablespoons of oil and then carefully add the slices of tofu...don't toss the marinade.
Cook the tofu until it's well browned and almost crispy...you need to keep an eye on it and turn it frequently.
Remove the tofu from the skillet and place on a platter and set to one side.
Add some more oil to the skillet and add the peppers and stir fry until crispy tender. Next add the pineapple chunks and cook until they're slightly caramelized.
Add the remaining marinade and stir well.
Next add the cornstarch and cook until the mixture is slightly thickened.
Reheat the rice and then place on a platter.
Next place the tofu slices on top of the rice.
Finally pour the pineapple/pepper mixture evenly over the tofu, letting some soak into the rice.
Serves 4.
52 Meatless Mondays
Not quite ready to be a vegetarian or vegan? Maybe you want to give plant based meals a test drive and are looking for quick and easy recipes. Perhaps you're already part of the Meatless Monday movement and seeking new ideas for lunch or dinner.
Whatever your goal, 52 Meatless Mondays offers you plenty of options... everything from tasty salads to satisfying dinners.
You'll find recipes for Midsummer Salad, Fruited Coleslaw, Ricotta Mousse with Asparagus, Vegan Pate, Smoky Lentil Tacos, Sweet and Sour Tofu with Coconut Peanut Rice, Roasted Vegetable Lasagna, Cajun Sloppy Joes Baked Potatoes and a whole lot more.
Here's a sample recipe for you to try-
Sweet and Sour Tofu with Coconut Peanut Rice
Ingredients
1 20 ounce can pineapple chunks, drained, but don't throw away the juice
1 12 ounce package of extra firm tofu, well drained and cut into about six slices
3 tablespoons rice wine vinegar... or any other white vinegar
2 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon honey or agave nectar
1 tablespoon, chopped fresh ginger
1 clove of garlic, finely chopped
1 cup sliced red or green peppers or a combination of both
1 tablespoon cornstarch mixed with a little of the pineapple juice
Oil for sautéing
3 cups cooked brown rice
½ cup unsweetened coconut
¼ cup chopped peanuts
For the rice
Toast the peanuts and rice...you can either do this in a skillet or in the oven, but watch it carefully as they both burn easily.
Add them to the rice and stir well. Set aside.
For the Tofu
In a large square glass dish mix together I cup of pineapple juice, the vinegar, ketchup, soy sauce, honey, ginger and garlic. Mix well and then place the tofu slices down into the mixture and carefully turn it over so each side gets a good coating of the marinade. Cover and place in the fridge for a few hours, all day if you can.
In a large skillet and over medium high heat, add about two tablespoons of oil and then carefully add the slices of tofu...don't toss the marinade.
Cook the tofu until it's well browned and almost crispy...you need to keep an eye on it and turn it frequently.
Remove the tofu from the skillet and place on a platter and set to one side.
Add some more oil to the skillet and add the peppers and stir fry until crispy tender. Next add the pineapple chunks and cook until they're slightly caramelized.
Add the remaining marinade and stir well.
Next add the cornstarch and cook until the mixture is slightly thickened.
Reheat the rice and then place on a platter.
Next place the tofu slices on top of the rice.
Finally pour the pineapple/pepper mixture evenly over the tofu, letting some soak into the rice.
Serves 4.
Whatever your goal, 52 Meatless Mondays offers you plenty of options... everything from tasty salads to satisfying dinners.
You'll find recipes for Midsummer Salad, Fruited Coleslaw, Ricotta Mousse with Asparagus, Vegan Pate, Smoky Lentil Tacos, Sweet and Sour Tofu with Coconut Peanut Rice, Roasted Vegetable Lasagna, Cajun Sloppy Joes Baked Potatoes and a whole lot more.
Here's a sample recipe for you to try-
Sweet and Sour Tofu with Coconut Peanut Rice
Ingredients
1 20 ounce can pineapple chunks, drained, but don't throw away the juice
1 12 ounce package of extra firm tofu, well drained and cut into about six slices
3 tablespoons rice wine vinegar... or any other white vinegar
2 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon honey or agave nectar
1 tablespoon, chopped fresh ginger
1 clove of garlic, finely chopped
1 cup sliced red or green peppers or a combination of both
1 tablespoon cornstarch mixed with a little of the pineapple juice
Oil for sautéing
3 cups cooked brown rice
½ cup unsweetened coconut
¼ cup chopped peanuts
For the rice
Toast the peanuts and rice...you can either do this in a skillet or in the oven, but watch it carefully as they both burn easily.
Add them to the rice and stir well. Set aside.
For the Tofu
In a large square glass dish mix together I cup of pineapple juice, the vinegar, ketchup, soy sauce, honey, ginger and garlic. Mix well and then place the tofu slices down into the mixture and carefully turn it over so each side gets a good coating of the marinade. Cover and place in the fridge for a few hours, all day if you can.
In a large skillet and over medium high heat, add about two tablespoons of oil and then carefully add the slices of tofu...don't toss the marinade.
Cook the tofu until it's well browned and almost crispy...you need to keep an eye on it and turn it frequently.
Remove the tofu from the skillet and place on a platter and set to one side.
Add some more oil to the skillet and add the peppers and stir fry until crispy tender. Next add the pineapple chunks and cook until they're slightly caramelized.
Add the remaining marinade and stir well.
Next add the cornstarch and cook until the mixture is slightly thickened.
Reheat the rice and then place on a platter.
Next place the tofu slices on top of the rice.
Finally pour the pineapple/pepper mixture evenly over the tofu, letting some soak into the rice.
Serves 4.
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52 Meatless Mondays
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52 Meatless Mondays
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Product Details
| BN ID: | 2940158558399 |
|---|---|
| Publisher: | Coldstream Publishing |
| Publication date: | 07/28/2017 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 85 |
| File size: | 368 KB |
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