March Meatless Monday Madness, Week 2
Happy March! Here is post number two of VegInspired’s March Meatless Monday Madness! I hope you have a meatless meal planned for tonight. Either one from last week’s post or one you found on your own.
Meatless Monday is your contribution to a larger effort to reduce the environmental impact that factory farming has on the environment and introduce meatless meals to yourself, your friends, and your family!
Today’s meals…
Meatless Meal 1.
Tempeh Tacos – Using 2 packages of plain tempeh (we find it in the “vegan” cooler section of Whole Foods). Crumble the tempeh into ¼” pieces. Sauté a diced onion and a couple of cloves of garlic – minced, add taco seasoning and stir until fragrant, add tempeh and some water, about 1 cup. Simmer and let reduce for 8-10 minutes or until thickened. Heat up your taco shells according to package directions. Top with your favorite taco toppings: avocado (guacamole), lettuce, tomatoes (salsa), olives, beans, and you can try vegan cheese and vegan sour cream if you like!
Meatless Meal 2
French bread pizza and salad
Cut French bread in half lengthwise, top with your favorite vegan pizza sauce; add favorite veggies. Bake at 350 for 20 minutes.
Make a big salad with lots of fresh veggies, top it with your favorite vegan dressing or sauces, or create one of the dressings below…
Plant-Based Dressings
Source: www.drmcdougall.com (newsletter recipes)
Peanut Ginger Dressing
Preparation Time: 5 minutes
Servings: makes 1 ¼ cups
- ½ cup peanut butter
- ½ cup water
- ¼ cup rice vinegar
- 1 teaspoon fresh grated ginger
- 1 teaspoon fresh grated garlic
- Combine all ingredients in a blender jar and process until smooth.
Hints: This is a richer dressing because of the peanut butter so use sparingly. This will keep in the refrigerator for about a week.
Tofu Citrus Dressing
Preparation Time: 7 minutes
Servings: makes about 2 ½ cups
- 16 ounces soft silken tofu
- ½ cup orange juice
- ¼ cup lime juice
- 1 bunch fresh basil, chopped
- Combine all ingredients in a blender jar and process until smooth.
Hints: The basil needs to be coarsely chopped so it doesn’t clump together in the bottom of the blender jar. This will keep for about a week in the refrigerator.
Creamy Garlic Dressing
Preparation Time: 10 minutes
Servings: makes 2 cups
- 1 box (12.3 ounces) firm lite silken tofu
- 4-6 cloves garlic, minced
- ½ cup lemon juice
- 2 tablespoons soy sauce
- 3 tablespoons tahini
- 3 tablespoons chopped fresh dill
- 3 teaspoons agave, maple, or date syrup
- freshly ground pepper to taste
- Place all ingredients in a food processor or blender. Process until smooth and creamy.
Hints: The garlic and dill do not have to be finely chopped. They will be processed along with the other ingredients. The amount of garlic may be increased or decreased according to your tastes. Add a bit more soy sauce to taste, if necessary. Flavors will intensify during refrigeration.
Berry Vinaigrette
Preparation Time: 5 minutes
Servings: makes 1½ cups
- 2 cups fresh or frozen strawberries or raspberries
- 4 tablespoons red wine vinegar
- 2 teaspoons agave, maple, or date syrup
- freshly ground pepper to taste
- Place all ingredients in a food processor or blender. Process until smooth.
So, how did your first March Meatless Monday Madness day go? We are so proud of you!!! Thanks for stopping by and participating in VegInspired’s March Meatless Monday Madness.
Don’t forget to leave me comments/ questions below!!
Happy MMMM!!!
XO,
Kathy