meatless monday

Easy Sweet Potato Pad Thai

I love pad Thai and am often disappointed by the lack of vegetables in the dish. This recipe interested me because they use sweet potato noodles. I do not have a spiralizer, instead I did a julienne cut on the sweet potatoes and the dish turned out well.

Ingredients

For the dressing: 

3 tablespoons unsweetened and smooth peanut butter

3 tablespoons tamari or soy sauce

1 tablespoon maple syrup

1 teaspoon freshly grated ginger

2 garlic cloves, minced

2 tablespoons freshly squeezed lime juice

1/2 teaspoon salt

3-4 table spoons vegetable stock

For the pad Thai: 

1 tablespoon olive oil

1 red or yellow bell pepper, seeded and thinly sliced

2 medium size sweet potatoes, peeled and spiralized (or julienned)

1 medium zucchini, grated

3 tablespoons cilantro, chopped

Optional garnish:

  • 1 tablespoon sesame seeds
  • 1-2 stalks of green onion, white and green parts chopped
  • 2 tablespoons lightly salted peanuts, coarsely chopped

Method

Dressing: Combine all the ingredients for the dressing in a bowl, cover,  and refrigerate until you are ready to use it.

Pad Thai: 

1. Heat olive oil in a large skillet on medium heat. Add the sweet potato and cook, stirring frequently, 5-7 minutes.

2. Add the bell pepper and zucchini, cook stirring frequently, 6-7 minutes.

3. Pour the dressing over the “noodles” and stir, coating noodles with dressing. Cook additional 2-3 minutes.

4. Off the heat, stir in chopped cilantro.

Serve immediately, divide pad Thai in to 4 dishes and garnish accordingly.

Additional Options:

  • Adding protein of choice: Tofu, Tempeh, Chicken, shrimp…

I also tried adding steamed shrimp and it was really good!

 

 

Healthy Personal Southwestern Skillet

I recently got a cast iron skillet and have been so excited to make some skillet dishes. My dish was inspired by this recipe.  If you’re like me and love Mexican food, you will love this dish! It has all the Southwestern flavor but is much lighter than traditional Mexican.

Ingredients

2 teaspoons olive oil

2 small or 1 medium sweet potato, chopped

1/2 cup black beans, cooked (I used dry beans; soaked overnight and cooked before adding to this dish) you can also use canned

1-2 cups Cruciferous Crunch or any leafy greens

8-10 grape tomatoes, cut in half

salt and pepper, to taste

1/4 teaspoon cumin

1/4 teaspoon chili powder

1 oz cheese of your choice, grated

cilantro and avocado, for garnish

Method

1. Heat olive oil over medium-high heat in small oven proof skillet. Add sweet potato and spices. Cook, stirring occasionally, until potato is slightly tender, 10-13 minutes.

2. Add black beans, greens, and tomatoes, stir to combine. Cook until greens begin to wilt.

3. Turn oven broiler to high. Top skillet with cheese and place under broiler for 3-5 minutes until cheese melts.

4. Remove from oven and garnish with cilantro and avocado. Serve immediately.

 

Mini Eggplant Pizza

I don’t know if it’s related to being a foodie or a dietitian, but I love cute food! (This even extends to non-food items that look like food.) When I saw this recipe for mini eggplant pizzas I had to try it I like this recipe because you can get creative with the toppings.

Ingredients

1 large eggplant (or 2 medium)

1/3 cup olive oil

salt and freshly ground black pepper

1 1/4 cups marinara sauce (I ended up using bruschetta sauce)

1 1/2 cups shredded mozzarella cheese (I made a few using chev goat cheese)

1/2 cup torn basil leaves

Method

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Cut the ends off the eggplant(s) and then cut into 3/4 inch-thick slices. Arrange the slices on the prepared baking sheets and brush both sides of each slice with olive oil. Season with salt and pepper.

3. Roast the eggplant slices until nearly tender, 10-12 minutes.

4. Remove baking sheets from the oven and spread 2 tablespoons of sauce on top of each piece. Top generously with cheese.

 

5. Return the pizzas to the oven and roast until the cheese is melted, 5-7 minutes more.

6. Serve the pizzas hot, garnished with basil.