Since I moved to Iowa, I rarely see people eating vegetarian (the meat is quality, I get it!). Having worked at a vegetarian catering company before taking this job, I still have an appreciation for eating meatless meals now and then. I’m a veggie freak so it’s not too difficult for me to throw a meal together that I consider substantial (black bean burger, edamame and hummus…). But for those “normal” folk, I would like to share two vegetarian recipes that really stand out. When I made the maple glazed tofu, Josh came downstairs and asked if I was cooking buffalo wings (sorry love, not quite haha!). And the pudding recipe is so rich and chocolatey, it almost takes on the taste of brownie batter. Healthy doesn’t have to be tasteless – fool your friends at your next gathering and see if they can taste the difference.
with Caramelized Mushrooms and Spinach
Combine marinade ingredients in a
small bowl. Set aside.
Coat a large non-stick skillet with
cooking spray and turn heat to medium-high. Working in batches, brown tofu on
all sides (spray tops of tofu with cooking spray as well so they are completely
coated). Transfer tofu to a bowl.
In the same skillet, add olive oil and
mushrooms. Cook, stirring occasionally, until mushrooms are well caramelized,
about 15 minutes. Transfer to same bowl as the tofu. Pour marinade over.
Add spinach to the skillet and cook
1-2 minutes, until wilted. Add the marinated tofu and mushrooms to the spinach
and cook 3-5 minutes longer, until heated through.
Saturated fat: 0.5g, Trans fats: 0g, Carbohydrate: 9g, Cholesterol: 0mg, Dietary
Fiber: 2g, Protein: 10g, Sodium: 370mg
Quarter, peel and remove the pit from
Place avocado in a food processor or
blender and blend until smooth (no chunks).
Add the remaining ingredients and process
Serve immediately or keep in the
fridge for up to 2 days.
Carbohydrate: 15g, Cholesterol: 0mg, Dietary Fiber: 5g, Protein: 2g, Sodium: