I’m a meat eater and happily so, but I also enjoy numerous vegetarian dishes. A number of bloggers participate in Meatless Mondays, and I’ve decided to tackle this challenge. Each Monday, I’ll present you with three meat-free meals.
My favorite breakfast is a slice of whole wheat toast with an over easy egg and some fruit. Simple and easy to throw together in the morning before getting ready for work. I learned how to make the perfect over easy egg from For the Love of Cooking. It’s a foolproof method, and it makes a beautiful egg.
Simply heat some butter in a small skillet, crack your egg in the skillet, and once the outside of it is white and cooked, but the interior and the yolk are uncooked, drop in a tablespoon of water and cover with a lid. The egg will steam, and it’s finished as soon as you get a fine film over the yolk.
One of my favorite meals to make when I still ate dairy were vegetarian quesadillas. There’s an endless variety of options for what you can put in them, and they come together easily and quickly. My personal favorite filling was sauteed mushrooms, onions, squash, and a shredded Mexican cheese blend. Here are a couple more quesadilla options from other blogs. My recommendation? Just make sure you use really good tortillas.
Closet Cooking’s Sweet Potato and Black Bean Quesadilla
For the Love of Cooking’s Avocado and Olive Quesadilla
Back in Two Friends Cook’s previous incarnation, we used to run a challenge called Iron Chef Blogger Challenge. Each week a blogger would choose an ingredient, and we all would have to make a dish using that ingredient. One week the ingredient was peanut butter, and I made this dish: Tofu and Veggie Noodle Toss with Taylor’s Kick-Butt Peanut Sauce.
The original recipes comes from a great food blogging couple who run a site called Love and Olive Oil. The dish comes together pretty quickly and is super tasty. It’s always received good marks from my friends/family who’ve tried it.
1 package firm tofu
assorted vegetables (above: sliced red bell pepper, green beans, sliced Japanese eggplant, sliced brown mushrooms, and carrots)
1 bunch of kale
half a box of whole wheat thin spaghetti noodles
Peanut Sauce Ingredients
1/3 cup peanut butter
3 Tbsp soy sauce
3 Tbsp brown sugar
1 tsp rice vinegar
1 Tbsp sesame oil
Sriracha, to taste
1 tsp garlic powder
Cook the noodles according to the package directions. Brown the tofu in a skillet with oil, then set aside. Cook the vegetables to desired tenderness then set aside. Add more oil and the kale leaves (removed from stems), cover with a lid, and cook until wilted.
Prepare your sauce by adding
Throw all of your ingredients back into the pan and toss together.
Combine all of your sauce ingredients except the water in a microwave safe container. Stir well. Microwave for 30 seconds or until smooth. Add water if the sauce is too thick.
Toss peanut sauce over stir fry and toss together.