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    52 Meatless Meals, Plant Based Meals for Every Week of the Year
    52 Meatless Meals, Plant Based Meals for Every Week of the Year
    52 Meatless Meals, Plant Based Meals for Every Week of the Year
    Ebook65 pages45 minutes

    52 Meatless Meals, Plant Based Meals for Every Week of the Year

    By Emma Mitchell

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    About this ebook

    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
    1⁄2 cup unsweetened coconut
    1⁄4 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.

    LanguageEnglish
    PublisherSusan Palmquist
    Release dateJul 28, 2017
    ISBN9781370748105
    52 Meatless Meals, Plant Based Meals for Every Week of the Year

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      Book preview

      52 Meatless Meals, Plant Based Meals for Every Week of the Year - Emma Mitchell

      52 Meatless Mondays

      Plant Based Meals for Every Week of the Year

      Emma Mitchell

      Published by Coldstream Publishing at Smashwords

      Copyright 2017 Emma Mitchell

      Smashwords Edition, License Notes.

      This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you're reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

      If you enjoyed this book, please return to Smashwords.com to discover other works by this author.

      Thank you for your support.

      Table of Contents

      Chapter 1

      Thank You

      Social Networks

      Back to Top

      Chapter 1

      Introduction

      If you’ve read my other plant based cook book, Souperlicious, you already know why I create plant based recipes. My daughter has been a vegetarian since she was a little girl and I’ve had to find ways to keep her happy while living in a house with die-hard meat eaters. Over the years she’s persuaded the rest of the family to give meatless meals a try so about five years ago I decided we should all be part of the Meatless Monday movement. This cookbook is all my recipes in one place. Most of them are main dishes, but I’ve included some salads too.

      I hope you enjoy them as much as we have.

      Salads

      Golden Beet and Cranberry Salad

      This one’s perfect at holiday time.

      Ingredients

      For the salad

      1 pound (about 4 medium sized) golden beets

      ¾ cup sweetened dried cranberries

      5 cups spring green/baby kale salad mix (washed and dried)

      For the dressing

      2 teaspoons sesame oil

      ¼ cup rice wine vinegar

      ½ tablespoon white miso

      2 tablespoons oil

      1 tablespoon brown sugar

      ¼ teaspoon coriander

      Good pinch black pepper and ginger powder

      Preheat oven to 375 degrees.

      Trim, wash and peel the beets and cut into one inch cubes. Place them on a baking sheet and toss with some oil, salt and pepper and toss everything together again so each piece of beet is evenly coated.

      Bake for around 20 minutes or until they’re caramelized and golden brown around the edges. Remove from the oven and let cool slightly.

      Place the spring green mix into a bowl, add the beets and cranberries and toss well.

      In a small bowl combine all the dressing ingredients and blend them together.

      Right before serving add it to the bowl with the salad mix, beets and cranberries and toss well making sure everything gets a coating of dressing.

      Serves 4-6.

      Midsummer Salad

      A summer treat.

      Ingredients

      1 red onion, thinly sliced

      1 head lettuce

      1 large tomato, chopped

      1 tablespoon chopped basil

      ¼ cup chopped black olives

      ½ cup crumbled feta cheese

      2 tablespoon V-8 juice

      1 tablespoon olive oil

      1 tablespoon red wine vinegar

      In a large bowl combine all the onion, lettuce, tomato, basil, olives and feta cheese and mix everything together.

      In another bowl, combine the V-8 juice, olive oil and red wine vinegar. Mix well and pour onto the salad and toss everything together.

      Serve immediately

      Serves 4.

      Ratatouille Salad

      Perfect when these vegetables are in abundance.

      Ingredients

      1 large onion, cut into wedges.

      2 medium zucchini, cubed

      1 eggplant, diced. The Asian variety is ideal for this recipe but if you use the regular kind salt and drain it first.

      2 tomatoes, cut into wedges

      1 green pepper, and 1 red pepper, seeds removed, and cut into slices

      1 tablespoon dried

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