I’ve been having a love/hate relationship with my kitchen these past few weeks like I’m sure most of you are having as well. Of course I’m tired of the endless meals I’ve been whipping up around the clock, but I do feel a sense of accomplishment when I try out new recipes and my family absolutely goes nuts for them!
Since last January, Jason has decided to stop eating meat in efforts to lower since cholesterol, so I’ve been trying to cook vegetarian dinners a few times a week, and I have to say these have been total winners for my family!
My photographer Lauren sent me this recipe after her son absolutely devoured these. Turns out, these have become a constant rotation over the past few weeks. The recipe can be found here.
Pasta with Zucchini, Chick Peas, Pecorino and Mint
I’m not a huge pasta person, and rarely cook it for my children. I think having pasta every Sunday growing up made me not that into it. But on occasion I do love a light pasta dish and this one totally hits the spot. You can find the recipe here, I also add in the chick peas!
Sweet Chili Tofu Rice Bowls
This recipe was sent over by SITC editor, Madison. I’m so making this one tonight! Here’s what you need:
1 3/4 cup white or brown rice
1/2 large cucumber sliced into strips
1/2 cup sweet chili sauce
1 ripe avocado sliced
sesame seeds (optional)
1 lime cut into wedges
1/3 cup cornstarch
3 tbsp oil
Cook the rice according to the package directions and set aside. Cut tofu in cubes, then dab with clean dish towel or paper towel to remove moisture. Toss tofu in a bowl with cornstarch. In a large frying pan, cook tofu in oil rotating as need be until crispy. Add tofu to large bowl and drizzle with chili sauce, toss to coat. Divide the rice into bowls. Top with tofu and sauce, cucumber strips and avocado slices. Garnish with sesame seeds and lime wedges.
Zucchini & Tofu Tacos
I adapted this recipe back when Siella was trying out America’s Test Kitchen. It’s a super simple dish to make and the spices on the tofu and zucchini will have you not missing the meat at all. I love to put a ton of veggies and toppings into bowls that way the kids can make their own. I cook the tofu and zucchini separately but here’s what you need for both.
Heat oil of your choice in a pan, and sauté the tofu or zucchini. Sprinkle salt, pepper, 2 tablespoons of cumin, 2 tablespoons of chili powder, until tender, and add a dash of lime at the end. We’ve created so many different combinations with these tacos, have fun testing them out and exploring.
Vegan Chick Pea Salad
I’m such a fan on Nicole from Bonberi. I adore all of her vegan/vegatarian recipes she shares on her site. I use to frequent her supermarket on Bleecker and I’m totally obsessed with her signature Bonberi green smoothie, that I make almost every single day. I’ve been trying out so many of her dishes, but this one we eat almost everyday for lunch. It’s super tasty and totally healthy! I also topped with avocado!