My husband and I both have a passionate food affair with Eel sushi when we go out to eat. We usually split a few rolls, and if it has the eel on it, you can bet we will get it! It’s such an interesting flavor and the eel sauce is the BEST!
For meatless Monday I was totally craving Unagi Don… basically the barbecue eel on a bed of rice. I decided to sub in shiitake mushrooms for the eel because it has a savory flavor and meatlike texture. The sauce was surprisingly simple to make as well, and it brought out a spicy, woody flavor from the mushrooms that was so delicious!
Recipe after the jump
This post has been written by guest blogger Niamh from Cooking Veggie. She designed this Meatless Sloppy Joe recipe for me to make and feature as part of my Meatless Monday and my 23 Before 24 goals!
There were a few different options when it came to how to approach this recipe. Sloppy joes are essentially just 90% beef along with some green pepper, ketchup and seasonings. So the beef substitution had to be outstanding. I don’t like cooking tofu for meat eaters too much, as a lot of people find it quite scary. Also, to get tofu tasting delicious is can require a lot of effort; marinating, frying and simmering. I wanted this recipe to be accessible for everyone. Beans would have made things far too sloppy, so I went with lentils.
There is one ingredient that I would say above all else, cannot be omitted. It’s the secret ingredient I use in all my recipes that are trying to mimic meat and its the smoked chipotle pepper tabasco sauce.This stuff is amazing! Don’t be surprised if you end up using the half of the bottle while making these sloppy Joe’s. The key is to put a decent tablespoon of the bottle into the sloppy joe mixture while its cooking. Then, while everyone’s dishing up their Joe’s, have the bottle there for an extra lashing on top of the cheese. The cheese is optional but… come on. If you did want to go without the cheese though this would be completely vegan.
Also optional, but not really optional because it tastes SO GOOD is buttering on toasting your buns. Butter them and then throw them on a hot frying pan for a few minutes to get nice and toasty
This recipe is also great because it absolutely PACKED with veggies. The eggplant adds a richness to the sauce, where as the celery gives such a nice sweetness that I didn’t include the brown sugar that usually goes in to joes. Eggplant tends to soak up a lot of oil when you fry/bake it, so to keep this recipe healthy I steamed it instead. You don’t need any fancy equipment to do this. I just put a colander over a pot of boiling water with a lid on it and it worked perfectly!
Recipe after the jump!
I was super sick last week and honestly wasn’t eating much of anything. BUT I’m back this week and cooking meatless again!
I found this recipe and did a sort of “cheater’s variation” (I used bottled sauce I got from Aldi) but I love subbing in Cauliflower for Chinese-inspired dishes! I also pan fried mushrooms, carrots, and spring onion with lemon juice for this dish.
Stay tuned for next week as I cook a meatless recipe designed for me by another blogger!
It’s week 4 of Meatless Monday’s! So far my adventures in Meatless meal making have been super fun and delicious! This week I was feeling super in the mood for Mexican-Style cuisine, so I decided to throw together a meatless Mexican rice casserole!
Beans are an excellent source of protein already present in Mexican cooking, so honestly I barely at all missed the meat! One of my biggest tips for making a meal Meatless is not to skip out on the spices you would normally use to season the meat with! For example, I’d usually make this recipe with chicken or shrimp, seasoning the meat with chili powder, salt, cumin, and paprika. All of these I used to season my meal! It makes all the difference in keeping these dishes authentic to what you are used to while removing the meat component!
Recipe after the jump
It’s that day of the week again! Week 3 and I’m still going strong on my goal for one meatless meal a week! This time I’m pulling out another Asian-inspired recipe. My husband and I are notorious soup people. We went a month last year where we just kept cooking soups every day. There’s so much variety you can do!
After the great success of my first meatless meal of the year, I was super excited to try another! One of my biggest weaknesses when it comes to food, especially when cooking at home, is Chinese takeout and Chinese-takeout-inspired foods. I figured that since I’m doing this meatless meal thing, I might as well try a meatless take on something!
We had a can of chickpeas in the pantry from when I was on a homemade hummus kick, so I did a little research and found out that they can do well with pretty much anything! I decided to keep it simple and just swap my favorite chicken fried rice recipe over to chickpea fried rice! Granted, there’s nothing quite as satisfying as a good chicken fried rice, but I think this is a fairly decent alternative. I won’t say it’s amazing, but it’s not bad!
Recipe after the jump.
As part of my 23 Before 24 goals, I’ve decided to make at least one meal a week meatless/vegetarian/vegan-inspired. I was feeling a little uninspired this first week since I’m fighting a cold, so I took to browsing some of my favorite blogs. From a few years ago on Liz’s blog, I found a yummy-sounding recipe for Broccoli Mushroom Quiche and knew it was just what Joe and I were craving for the day.