Friday, January 21, 2011

Vegetarian Meals

My husband is not loving these vegetarian or "light" meat meals, but I am!  This week I cooked a Butternut Squash Quinoa Bake, Pumpkin Curry with Tofu, and a Winter Panzanella Salad. 
Butternut Squash is the common theme in all these dishes.  I roasted two squashes  on Sunday and used those bite size pieces in each of these dishes.  Also on Monday, I cooked the Quinoa, cooked the chicken sausage, and sauteed the onions.  I combined the quinoa with the sausage, onions and squash in a casserole dish for Tuesdays dinner.  All I had to do on Tuesday was throw some cheese on that dish and put it in the oven.  I served the Quinoa Bake with a side salad with feta and pomegranates.
Tuesday I made a dish inspired by Mama Pea's Pumpkin Curry with Tofu. I didn't love this dish.  But I also put a whole can of pumpkin in instead of a half can like she reccommends, oops! If you are looking for an amazing Tofu dish, cook this from Cara's Cravings.  I made it last Friday and even my meat-loving husband enjoyed it! But this curry dish did pack some flavor, I just wish it had some spice.
Pumpkin Curry with Tofu
Ingredients:
Marinade:
1/4 c. maple syrup
1 1/2 t. apple cider vinegar
1/2 t. salt
2 teaspoons of pumpkin pie spiceCurry:
One 16 oz. package of extra-firm tofu, drained and pressed
1 1/2 cups of roasted butternut squash
1/2 red onion diced
1 T. minced ginger
1 t. minced garlic
1 c. broccoli florets
1 c. red or yellow bell pepper, cut into 1 1/2 inch pieces
1 1/2 T. curry powder
One 14 oz. can light coconut milk1/2 c. canned pumpkin
salt and pepper
2 c. cooked brown rice
Instructions:
In a shallow pie plate or dish, combine marinade ingredients. Add pressed tofu and turn to coat. Allow tofu to marinate for at least 30 minutes. 
 Preheat broiler. Spray a large skillet with cooking spray and place over medium high heat.  Saut√© ginger, garlic, onion, broccoli and peppers for 4-7 minutes. 
Remove from pan and place in a large bowl covered with tin foil to keep vegetables warm. Place tofu on a prepared cookie sheet and broil for six minutes on each side. Combine pumpkin and add to curry sauce and bring mixture back to a boil. Then add and then add vegetables, tofu and roasted squash. Stir, heat through and serve over brown rice.
 Last nights dinner was a take on the Panzanella Salad I made on New Years only with whatever veggies I had left in the fridge.  This was an idea I saw on Smitten Kitchen's blog.
 I used Roasted Brussel Sprouts, Roasted Brocolli, Roasted Butternut Squash with Pomegranates, Red Onion, Crumbled Bacon, Parm Cheese, homemade cruotons (made with EVOO spray and salt and pepper) and then a lemon honey mustard vinaigrette.
I put all those ingredients in my favorite Pyrex bowl and shook it up.
And voila, a delicious salad!
PS- I got into work today, mainly by waking up super early and taking the train into the city before all the delays happened.  Check out the scene as I was leaving the gym.
 Yep, and now the suns out.  Gotta love New England.  Just hoping this snow won't ruin my long run outside with Becky!

14 comments:

  1. Lizzy - you rock. I am sending you a recipe that your husband will love because it includes 'meat' and you will love it because its vegan.

    And during those cold New England days it is perfect.

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  2. That butternut squash and quinoa looks awesome! I posted a quinoa recipe today too.

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  3. Omigosh can you live with me and cook?!! I don't eventhink about meat with your dishes!! fabulousity!!

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  4. All those meals sound amazing to me!! Haha but no way my boyfriend would eat those. Glad you were able to make it into work today without a ridiculous commute - I neeeed to run outside so I hope this snow stops coming!

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  5. Men and their meat...haha! Looks really delish and healthy!

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  6. that man in the city scene - priceless. so smart to roast the squash in prep for the weeks dishes.

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  7. Your prep work inspires me. I'm going to make a big batch of rice for the week. Small starts for me :)

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  8. It's always impressive that you manage to make such beautiful meals at the end of the work day. I know planning ahead is so important...now I need to start doing it! That quinoa bake looks amazing!

    And Mother Nature needs to stop messing with us. We have running to do!

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  9. I love butternut squash. I'll have to try those.

    I'm in Georgia and we're supposed to get snow AGAIN on Monday. What is going on? I'm ready for Spring.

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  10. Sorry your husband isn't loving your vegetarian meals -- they look delicious to me!! Butternut squash and quinoa is one of my favorite combinations.

    That scene is very similar to how it looked in Providence yesterday morning. I was SO bitter I had to drive to work in a blizzard. Even though it's only a couple of miles away, it took forever to get there. Now the snow has stopped but these temperatures are awful! It's going to be a "fun" weekend of running (ha)

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  11. LOOKS DELICIOUS! I will have to try this!

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  12. I just had butternut squash and qunioa yesterday. SO good! I cant seem to get into tofu but that panzanella looks fantastic!

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  13. I am loving all the pumpkin in your life lately! I need to make some of these...that curry especially. i'm a sucker for anything with pumpkin AND curry. Hope your long run went well!

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  14. You can make these veggies dishes for me any time! yum yum

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