This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.
12 oz firm tofu, cut into small squats
1″ piece of ginger, peeped and grated
1/4 c soy sauce
3 tbsp rice wine vinegar
1/2 tsp red pepper flakes
Oil for cooking .
Combine all ingredients except oil and tofu in a bowl and set aside.
Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.
These take about 40 minutes so it’s great for a weeknight meal! Be sure to buy the precooked cornmeal for this recipe.
1 c masarepa
1 c warm water
1/4 tsp salt
1 poblano, diced
1 onion, diced
1 jalapeno, diced
1 clove garlic, minced
1 15 oz can black beans, rinsed
1 c fire roasted tomatoes with chilies
1/4 c cilantro, minced
2 limes, quartered
1/4 c cotija, crumbled
Masarepa, water and salt and mix till smooth.
Heat 1 tbsp oil in a large saucepan over medium-high heat. Add poblano , jalapeño and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. Stir in beans and tomatoes. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes.
Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick. Heat 1 1/2 tbsp oil in a large skillet over medium-high heat. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. Repeat with the remaining 1 1/2 tbsp oil and dough.
This vegetarian tacos are the bomb! Mostly hands off time makes them even better.
1 pack taco seasoning
6 tbsp lime juice, divided
1 tbsp olive oil
1 can chickpeas, rinsed and drained
1 lb butternut squash, diced chickpea size
1 c chopped cabbage, sliced thin
1 avocado, sliced thin
Mexican creama or sour cream
Preheat oven to 400.
In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.
Toss cabbage with remaining lime juice.
Steam taco shells to soften for 10 min.
To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.
So good and only 4 WW points per mushroom! Did I mention they are super easy to make?
4 portobello mushrooms, wiped clean and gills and stem removed
6 oz artichoke hearts in water, chopped
1 tomato, chopped
8 kalamata olives, chopped
4 oz mozzarella cheese, diced
Olive oil spray
Salt and pepper
Chili flakes or Aleppo pepper
Preheat oven to 425. Spray a baking sheet with olive oil. Place the mushrooms on the baking sheet.
In a bowl combine with tomato, artichokes, olives, mozzarella, parsley, salt and pepper. Spoon into the mushrooms and sprinkle with a little panko. Spray with olive oil and bake for 20 minutes, until golden on top and cheese is melted.
Serves 4 as a side, 2 as a main. 4 ww points per mushroom.
This dish is perfect for summer! I love the angle hair setting on my spiral cutter! Another winner from Patricia Wells!
1 lb zuks, spiral cut
1 tsp salt
1/4 c Garlic Tahini Dressing
Espelette pepper or Aleppo
2 cloves garlic, minced
1/4 c tahini
1/4 c whole milk yogurt
2 tbsp lemon juice
1/2 tsp sea salt
Combine in a blender. And chill if not using right away.
Toss zuks with salt and place in colander to drain for 15 minutes. Then gentle squeeze out any excess water. Place in a bowl and toss with 1/4 c tahini dressing and sprinkle with Espelette or Aleppo pepper.