The weekend’s here — are you as thrilled as we are? As you read this Katie’s gearing up for the vacation of a lifetime (more to come on that from her soon) & I’m making my way to New York City for an extended weekend. No worries though, we’re leaving you in the best of company while we’re away, starting with Kelly from Foodie Fresh. Kelly is a marathoner, mother to a ridiculously cute dog named Rascal, wife, amazing cook & overall great woman; we love her & we know you will too.
Greetings Peas in a Blog readers! I’m Kelly and I blog over at Foodie Fresh. I’m a BIG fan of Peas in Blog so it’s an honor to be asked to do a guest post over in this neck of the woods. Although I’m not a vegetarian, I have a real appreciation for the yummy vegetarian dishes featured here on Carolina and Katie’s blog because I believe in eating a mostly plant-based diet.
I’ve been married just over one year to my best friend and partner in crime, who just happens to be a die-hard carnivore. Brad loves meatloaf, venison, burgers, and especially my grandfather’s barbecue. That’s pulled pork, for all you non-Southerners.
However, I am truly blessed to have a husband who will try anything I put on a plate in front of him. Because he is so adventurous with trying food, he has discovered that he really likes a lot of new things – things like tofu and tempeh, bean based meals, quinoa…You know, all of those go-to vegetarian protein sources.
Here is some of his favorite vegetarian “MAN food”.
Nutty Spicy Tofu (makes 3 servings)
Brad swears this tastes just like fried chicken. I’m not so sure about that, but this is my absolute favorite tofu recipe hands down. It’s mighty yummy.
Prep time: minimum 35 minutes
Cook time: 25 minutes
1 block of tofu, cubed
1 Tbsp. toasted sesame oil
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. tahini
1 1/2 Tbsp. Sriracha sauce
1 tsp. Garlic Gold
1 1/2 tsp. TJ’s seasoned rice vinegar
1/2 tsp. paprika
Press the tofu for at least 15 minutes to remove the water. Mixed the marinade and allowed the tofu to marinate for at least 15 minutes. Cook the tofu on a baking sheet at 400 degrees for 25 minutes.
Meatless Meatballs (serves 4)
This was the recipe that finally won Brad over to tempeh after several futile attempts. These meatless wonders taste meaty! They’re just a tad on the spicy side, so omit the spicy pepper if you are a spice-a-phobe. I used a yellow hungarian wax pepper, but jalapeno or serrano will work as well.
3/4 8 oz. pack of tempeh (6 oz.)
1/2 cup white onion, chopped
2 cloves garlic, minced
1/2 cup quinoa, cooked
1 chopped and de-seeded spicy pepper
1/3 cup fresh basil (or 2 Tbsp. dried basil)
1/4 cup sun dried tomatoes
1 tsp. rosemary
1 tsp. parsley
1/2 tsp. red pepper flakes
2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. soy sauce
3/4 tsp. sea salt
1/4 tsp. fresh ground pepper
extra virgin olive oil
Soak tempeh in water for at least 15 minutes. Remove from water and place in a food processor. Add all ingredients and process until all ingredients are chopped finely and distributed throughout the mixture. If needed, stop the processor, scrape the sides with a spatula, and process again.
Preheat the oven to 400 degrees F.
Grease a baking sheet with olive oil. Roll mixture into ping-pong size balls (about 1 1/2 inch each) and bake for 30 minutes. Use a spatula to remove from pan.
White Bean Tofu Soup (serves 6-8)
Fennel gives this vegan soup a meaty taste. The first time I served this soup Brad asked, “Is their sausage in this?”. Fennel is often used in sausage, so some people associate the flavor with sausage.
Prep Time: 10 minutes
Cook time: 20 minutes
4 cups low sodium veggie or chicken broth
2 cans of Cannelini beans
1 can of Garbanzo beans (chickpeas)
1 block silken tofu
1/2 large white onion, chopped (~3/4 cup)
1/2 fennel bulb, chopped (~2/3 cup)
2 celery stalks, chopped
2 medium size garlic cloves, minced
1 Tbsp. dried rosemary
1/2 Tbsp. dried parsley
1 tsp. fresh fennel, chopped
1 1/2 Tbsp. salt (less if not using low sodium broth)
fresh ground pepper
1 teaspoon. extra virgin olive oil
1 tablespoon corn starch
In a large pot, warm olive oil and add all vegetables (onion, fennel bulb, celery, garlic). When onion begins to caramelize, add broth and beans. Bring the soup to a simmer and add tofu. Add herbs and spices. Blend the soup by transferring it to a food processor or using an immersion blender. Add corn starch and continue to blend (this will further thicken the soup). If you like, add more salt to taste. Allow to simmer for about 10 minutes. Spoon into bowls and serve.
Do you have any vegetarian man food to share with us? Lets hear it!