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Meat Free Mondays

Featured image:  Lazy Cat Kitchen 

Header image: Lauren Caris Cooks 

Monday’s seem to roll around so quickly. I’m sure I’m not the only one who feels like time is flying by! It’s already April! Anywho, it’s Monday so that means it’s time for Meat Free Mondays. Vegan or not, you will definitely enjoy these recipes. I challenge you this week to choose one other day to go meat free too. Here are some meal ideas for the other day. Below are recipes for today. Let me know if you try them and which is your favourite. Enjoy! 

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Breakfast

Banana Bread Pancakes

*This recipe is from Veganosity

Source: Veganosity

Recipe: 

Prep Time 18 minutes
Cook Time 7 minutes
Total Time 25 minutes
Servings 4 Waffles
Calories 565 kcal

Ingredients

  • 2 tbsp ground flax seed
  • 4 tbsp water
  • ½ cup chopped walnuts
  • 2 very ripe bananas pureed

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup cornmeal
  • 1 tbsp sugar
  • 3 tsp baking powder
  • ½ tsp cinnamon
  • 1/8 tsp ground sea salt

Wet Ingredients

  • 1 ½ cups almond milk
  • 3 tbsp vegan butter, melted
  • 1 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 2 tbsp melted coconut oil (to brush on the waffle iron to prevent sticking)

TOPPINGS

  • Sliced bananas
  • Walnuts
  • Cinnamon
  • Maple syrup

Instructions

  1. Mix the flax seed and water together in a small bowl until it’s thick and sticky. Set aside

  2. Toast the walnuts (shake the pan frequently to avoid burning) in a medium pan on medium heat until they’re golden brown and fragrant. Approximately 3 to 4 minutes.

  3. Puree the bananas.

  4. In a large mixing bowl, whisk the dry ingredients until they’re fully combined. In a medium bowl, whisk the almond milk, melted butter, lemon juice, and vanilla extract until combined, then pour the liquid into the dry mixture. Add the flax mixture and the pureed bananas and stir until the wet and dry mixtures, and the bananas, are combined. Fold in the walnuts.

  5. Heat your waffle iron and brush a thin layer of coconut oil over the grid. Make sure the pockets of the grid are well oiled or the waffle will stick. Fill the grid with batter until it’s ¾ full. Close the iron and cook for 6 to 7 minutes, or until it stops steaming and the waffle is firm and golden brown.

Recipe Notes

Because there is a lot of banana in the batter you will have to cook the waffle a lot longer than you’d cook a plain waffle.


Lunch

Spinach & Coconut Lentil Dhal

*This recipe is from Don’t Feed After Midnight  

Source: Don’t Feed After Midnight 

Recipe: 

  • Prep Time: 5
  • Cook Time: 40
  • Yield: 6

DESCRIPTION

Warming, filling, comforting. This Spinach & Lentil Dhal is just the perfect dish for a cold, winter evening. Or any time really.  This dish is great for left overs.

INGREDIENTS

2 tbsp vegetable oil
2 medium onions, chopped
5 garlic cloves, crushed
1 thumb-sized piece of fresh ginger, grated
4 tbsp garam masala
2 tsp turmeric
2 400g cans of chopped tomatoes
450g red lentils (dry weight)
1.2l of boiling water
1 can of coconut milk
250g fresh spinach
Salt to taste

INSTRUCTIONS

  1. Heat the oil in a large pot and fry the onions until soft. Then add the garlic and ginger and cook over medium heat for 2-3 minutes, stirring often.
  2. Add the garam masala and the turmeric and stir well. Then tip in the chopped tomatoes, the lentils and the boiling water, bring to a simmer and cook for about 15 minutes.
  3. Add the coconut milk, stir well to ensure it’s dissolved, and cook for a further 15 minutes or until the lentils are very soft, adding the spinach 2 minuted before the end of cooking. Season with salt.
  4. Serve hot with boiled basmati rice, naan bread or chips

NOTES

  • Suitable for vegans
  • If freezing leftovers, cool the curry completely before storing into airtight containers and popping them into the freezer. Best consumed within 3 months.

Dinner

Tofu Dengaku Bowl

*This recipe is from Lazy Cat Kitchen

Source: Lazy Cat Kitchen 

Recipe: 

  • makes: 2

Ingredients

TOFU DENGAKU

  • 200 g firm or extra firm tofu, pressed*
  • 1-2 tsp tamari (if GF) or soy sauce
  • 2 tbsp shiro / white miso (use GF miso for GF version)
  • 2 tbsp miri
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1-2 tsp maple syrup, to taste
  • ½ tsp chilli paste
  • 1 cup brown rice, cooked
  • 1 head broccoli, divided into florets
  • 2 spring onions, sliced finely
  • small knob of ginger, diced finely
  • 2 garlic cloves, diced finely
  • pickled ginger, diced finely
  • 2 tbsp oil for stir-frying

 Method

  1. Heat up the oven to 180° C / 350° F and line a baking tray with a piece of baking paper.
  2. Cut the tofu into 8 pieces and place them on the prepared baking tray. Spoon a few drops of tamari (or soy sauce) over each piece, spreading it with the back of the spoon. If the tofu has been pressed well, the pieces should absorb this seasoning immediately. Do not overdo it as the marinade is also quite salty.
  3. Bake tofu in a pre-heated oven for 10 minutes, then flip to the other side for another 5-10 minutes. At this stage, you simply want it a bit dried out (but not too much) to give it a bit of bite.
  4. Prepare the marinade by mixing the remaining ingredients in a bowl.
  5. While the tofu is baking, heat up 1 tbsp of oil in a wok. Once the oil becomes hot, add spring onion. Stir-fry for about a minute, than add garlic and ginger and stir-fry for another minute or so. Transfer the aromatics onto a small plate and stir-fry broccoli pieces for about 3 minutes. Return the aromatics to the wok and allow them to warm up. Season with a small amount of tamari (soy sauce) and a few drops of toasted sesame oil.
  6. Change the oven to grill / broiler function. Brush liberal amount of the marinade on the baked tofu and place under a grill / broiler for 3 minutes on each side, until nicely caramelised. Don’t throw away leftover glaze, thin it with a few drops of water and use as a sauce.
  7. Serve grilled tofu over cooked rice and stir-fried broccoli with a side of pickled ginger.

Notes

*To press the tofu, you either need a special tofu press or you can do it with a bunch of kitchen towels and a heavy weight. Wrap your tofu in a few layer of paper towel, place it on a plate and weigh it down with something heavy (like a heavy chopping block, for example). Once the paper towel becomes wet, change it for a new one. Repeat a few times until the paper towel stays almost dry. Pressed tofu is tastier as it absorbs flavours better.


Dessert

Peanut Butter Mousse

*This recipe is from Lazy Cat Kitchen 

Source: Lazy Cat Kitchen

Recipe:

  • makes: 4 x 120 ml / ½ cup portions

Ingredients

PEANUT BUTTER MOUSSE

  • 120 ml / ½ cup aquafaba
  • ½ tsp vinegar or lemon juice
  • 120 ml / ½ cup smooth peanut butter
  • 45-60 ml / 3-4 tbsp maple syrup, adjust to taste
  • 45 ml / 3 tbsp coconut cream (from a tin of full fat coconut milk)**
  • 80 g / 2.75 oz vegan dark (70%) chocolate
  • 100 ml / 7 tbsp (any thin plant milk)***
  • coarsely ground sea salt, to decorate
  • 60 ml / ¼ cup mild coconut oil
  • 30-45 ml / 2-3 tbsp maple syrup (adjust to taste)
  • 20 g / scant ¼ cup raw cacao powder
  • 45 ml / 3 tbsp almond milk (any thin plant milk)
  • coarsely ground sea salt, to decorate

 Method

  1. Place smooth peanut butter, maple syrup and coconut cream in a medium bowl. Whisk with a wire whisk until you obtain a uniform mixture. Don’t panic if the mixture appears to seize halfway through, it happens, but more vigorous mixing recovers it. If mixing doesn’t help, add a tiny splash of water and whisk some more.
  2. Place aquafaba in a clean (that’s very important as any grease residue will prevent the aquafaba from foaming) glass or metal bowl. Add vinegar (or lemon juice). Whip it until you achieve stiff peaks – you should be able to invert the bowl and the whipped aquafaba should not budge an inch. If it does it means that it hasn’t been whipped enough.
  3. Fold stiff aquafaba into the peanut mixture with a clean spatula until the two are well incorporated. Do it very gently as you don’t want to knock too much air out while mixing. The mixture will deflate a fair bit, don’t worry, that’s normal. Pour the mixture between 4 small glasses and place them in the fridge for 8 hours (or overnight) for the mousse to set.
  4. Once the mousse has had a chance to set, place the chopped up chocolate and almond milk in a bowl over a water bath. Set the hob on the lowest setting and allow the two to melt into each other. Do not stir until most of the chocolate has melted. Take off the heat and gently mix the two together with a wire whisk.
  5. Allow the ganache to cool down before topping the peanut butter mousse with it.
  6. Once the ganache is cool but still pourable, divide it evenly between the 4 ramekins and place them into the fridge (or freezer to speed things up) to set. Sprinkle the tops with coarse sea salt just before serving.

Notes

*Unsweetened peanut butter was used  for this .You could also use a homemade one although the mousse may be less smooth as there are always tiny particles of peanuts left in it.


Happy Meat Free Monday And Enjoy These Delicious Recipes!

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