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.
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
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.
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.