I recently tweaked my knee in a backcountry ski accident, putting a real damper on my weekend adventure plans. Any skiing, backcountry tours, mountain shenanigans are put on hold – at least for the time being. So, that means I spent the weekend at home, trying to stay off my knee. Trying being the operative word.
So, this weekend I managed to do a bit of yard work, listed my rental property back in Conshohocken, went to Longmont to see Frantz (a film that’s part of the Boulder International Film Festival) with my mom & sister, and spent a lot of time hobbling around the kitchen. For Sunday Funday, I decided to make two dishes to prep for the week: Spicy Thai Sweet Potato Stuffed Peppers and Smoky Mushroom & Caramelized Onion Tacos.
Spicy Thai Sweet Potato Stuffed Peppers
Stuffed Peppers Ingredients 2 peppers, cut in half & de-seeded (I used green)
2 sweet potatoes cubed
1 cup of cooked brown rice
Put cubed sweet potatoes in a bowl with a cup of water. Microwave on high for 5-8 minutes (until sweet potatoes are soft).
Put halved peppers in a oven-safe dish.
Mix rice & sweet potatoes together & pile into pepper halves.
2 tablespoons of coconut oil
2 garlic gloves
2 green onions, chopped
1/4 cup of water
1 tablespoon apple cider vinegar
3 tablespoons amino acid
1/4 cup of full fat coconut milk
1 tablespoon of corn starch mixed with 2 tablespoons of water
1 tablespoon of red pepper flakes
1 tablespoon of chili paste
1 tablespoon sriracha
Melt coconut oil in a sauce pan. Add garlic and onions. Saute on medium-low for 2 minutes.
Add pepper flakes & chili paste. Saute another 2 minutes.
Add apple cider vinegar, water & amino acids. Stir for 2 minutes.
Add in the coconut milk, sriracha and corn starch mix. Stir well and turn down heat. Let simmer for 2-4 minutes.
Sauce will thicken with time, so continue to stir until it’s almost gravy like. Turn off heat
Pour sauce on top of the peppers.
When ready, heat over to 375 and cook for 20 minutes.
Smoky Mushroom & Caramelized Onion Tacos
Ingredients 10 button mushrooms, sliced
1 1/2 cup of spinach
1 onion, sliced into slivers
2 cloves of garlic
1 tablespoon of coconut oil
6 tortilla wrappers or corn tortilla (You can also use lettuce to cut the carbs)
1/2 cup of cilantro for garnish
1/4 cup of water
3 tablespoons of liquid smoke
1 teaspoon of garlic powder
1 teaspoon of paprika
2 cloves of garlic, minced
Combine all marinade ingredients in a plastic bag. Add the sliced mushrooms into the bag. Set in the fridge for 15 minutes.
Melt the coconut oil in a pan. Add the two cloves of garlic and onions. Cover with a lid for 6-10 minutes, stirring every few, so they brown, not burn.
Once the onions are browned, add the mushrooms, with the marinade, to the saute pan. Saute mixture for another few minutes.
Add spinach to mixture and turn off heat, stirring until the mixture is covered with the marinade.
Scoop the mixture into the tortillas.
Wrap them up and put into a baking dish & top with cilantro. When ready to eat, heat over to 350 and cook for 15 minute.
Being mostly plant-based may seem like I’m missing out – no meatballs, hamburgers, sausages or meatloaf!?!?! Well, I’m going to be bold and say the plant-based versions of all of these are better!
Not only do they contain enzymes, nutrients, vitamins essential for our health, they leave out the saturated fat & cholesterol animal protein adds. Think of the cow as the middleman – it eats plants to get nutrients, but the nutrients gets filtered through its system and passed on to our plates with all the extra bullsh*$!
And above all else, the plant versions are delicious!
I was craving Italian, something hearty, so whipped up these kidney bean balls last weekend. They turned out amazing – super hearty, filling, and packed with plant goodness. The secret ingredient? Fresh baked breadcrumbs! I had stale whole wheat hamburger buns in my fridge, so ripped em’ to shreds and made an Italian style breadcrumb that added a ton of flavor.
Stale bread (2-3 slices, or 2 hamburger buns)
2 tablespoons oregano & parsley & onion powder
2 Tablespoons of olive soil
Pinch of sea salt & pepper
Crumble bread into bite sized pieces and put into a bowl. Mix all dry ingredients and toss oil into the bowl – mix well. Bake breadcrumbs at 350 for 12-16 minutes.
Kidney Bean Balls
1 can of organic kidney beans (rinsed)
1/2 medium red onion
4 garlic cloves
1 tablespoon balsamic olive oil 1 flax egg (1 tablespoon of flaxmeal mixed with 2 tablespoons of water – let mixture sit until gooey)
Chop onion and put into a cuisine art along with the garlic gloves. Mix until minced. Add can of beans and pulse about 4-5 times. You want mixture to be chunky. Add flax egg and balsamic stir with a wooden spoon. Toss in breadcrumbs and mix. Form into balls and put on a cookie sheet with parchment paper (I sprayed a bit of olive oil on parchment paper). Bake at 375 for about 15-20 minutes. Balls should be firm.
Check out my instagram page to see a video of the plant-goodness!
Who doesn’t love pizza?! I don’t care who ya are….there’s nothing like a good slice of zza to chow down on. That being said, the huge amount of dough, gobs of cheese and grease soaked slices aren’t too appealing to me anymore.
But where to get that pizza fix!?
Today’s Lunch: Tofu Parmesan & kale pizza on a Wheat Tortilla
Mike was home for lunch today, so in between meetings, I whipped this quick & nutritionally dense plant–based pizza up. It was delicious!
2 whole wheat tortillas
1 cup of tomato sauce
2 cups of kale
8 button mushrooms slices
2/3 cup of Daiya Mozzarella Cheese
2 small tomatoes
1/2 package of tofu, drained and cubed
1 tablespoon of oregano, parsley, nutritional yeast, 1/2 tablespoon of garlic salt & a pinch of salt
Mix seasonings in a small bowl and toss in tofu. Bake at 375 for 15 minutes.
Spread both tortillas out – put 1/2 cup of sauce on each. Top with mushrooms, tomato, kale.
Once tofu is done, put on pizza and sprinkle cheese on top. Bake at 350 for 10-12 minutes. Wet the edges of the tortilla so it doesn’t burn.