Posts tagged ‘meatless’

July 6, 2012

Thai style peanut noodles

I have had the biggest cravings for something savory and creamy lately. Most things possessing those qualities are so because of the flour in them, which makes it hard for me to find something that’s safe for me.

I decided to bust out the PB2 my lovely Foodie Pen Pal, Dee, sent me and create something myself.

I’ve always loved Thai peanut noodles. I never thought peanuts would be good with pasta, but holy moly. Delicious! Since I’m home from work early today, I decided it would make a delicious little lunch.

Mr and Meatless’ Thai style Peanut Noodles

1 large handful of spaghetti style pasta (I used rice pasta, but you can use whole wheat or regular old what pasta. Tis up to you)

1/2 green bell pepper, sliced thin

2 medium sized carrots, sliced thin

Approx 1/2 cup frozen edamame (or fresh if that’s what you’ve got)

1/2 cup Bragg Liquid Aminos (or soy sauce)

4 tbsp PB2

1 tsp sesame oil

1 tsp rice vinegar

1 squirt Sriracha sauce (to taste)

Cilantro, for garnish

Boil the spaghetti noodles in a large saucepan. Steam the bell pepper, carrots and edamame. Combine the liquid amino acids, PB2, sesame oil, rice vinegar, and Sriracha, whisk until smooth. If you’re using rice noodles, empty them into a strainer and rinse with cold water, then place in a serving bowl. Toss noodles with veggies and sauce. Garnish with cilantro (If I had sesame seeds, I probably would have sprinkled some of them on top too) and enjoy!

Have a wonderful weekend everyone! I’ll see you on Monday!

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March 20, 2012

Mr and Meatless’ Mexican Rice Bowl

After spending the weekend eating a pretty steady diet of carbs and sugar, I decided it was time to get back on our normal track for dinner last night! I wanted something simple, something healthy, maybe something with a little spice, so I came up with this delicious little concoction.

Mr. and Meatless’ Mexican Rice Bowl

1 cup vegetable broth

1 cup water

1 cup brown rice

1 can black beans, rinsed

1 cup frozen corn

1 tomato, chopped (or a handful of cherry tomatoes)

1 avocado, chopped

1 handful of cilantro, chopped

sour cream (or greek yogurt) and salsa and shredded cheese to taste (optional)

 

Combine water and broth in a large saucepan and bring to a boil. Add rice. Simmer covered until liquid is almost absorbed, 12-15 minutes. Add black beans and corn and continue to simmer covered for another 5 minutes or until beans and corn are warm.

Divide rice mixture between 4 bowls (or two bowls and two containers for lunch the next day, like we did). Top with avocado, tomato, cilantro, sour cream and salsa. Mix and enjoy!

 

Like I said, totally simple, but really delicious and satisfying and perfect for a weeknight when all you want to do is order Mexican takeout.