I hope everyone had a great Thanksgiving! I spent time with family, ate way too much, and slept – a lot. But now it is Monday and it is back to the normal routine of work. Also, after the massive amount of turkey and ham we had at our family dinners, I don’t want to see turkey or ham for a very long time! This is what got me thinking about doing my blog on Meatless Mondays.
Meatless Monday is a campaign that encourages people to cut back on eating meat, even if it is just one day. They chose Monday because it is the start of your week and your normal routines. I have been vegan, vegetarian, and now I’m back to eating meat, but I don’t eat a lot of it. I love this idea, though! Not only is it helping your health, and the health of the planet, but it gives you an excuse to be creative in the kitchen. I will take that challenge any day, I love to cook! I like to take recipes that I have grown up with and either make them vegetarian, vegan, or gluten-free.
Even if you are an avid meat eater, you should try going meatless for just one day and see how you like it. I’m not trying to get anyone to turn vegetarian but just try something new. We have a ton of meat substitutes in the store that are actually quite tasty! My favorites are the Quorn products! Everything they make is awesome. Also, the Gardein brand is really good as well! They make a meatless burger patty that is awesome! It comes in a bag with 4 patties for about $5. Field Roast makes amazing sausage links. The Italian one is amazing to dice up and add to spaghetti or to a bunch of veggies and serve over quinoa. What I started doing to help the ease from carnivore to vegetarian is taking the dishes I loved and substituting with a meat substitute. This is what I suggest.
I’m going to leave you with my favorite recipe because Kung Pao Chicken has to be one of my favorite dishes of all time. One night I decided I was going to attempt to make it and all we had in the house was a bag of the Quorn Chik’n Tenders so I used that instead of going to get real chicken. It was one of the most delicious things I’ve ever made in my life! It tasted better than the real thing!
Kung Pao Quorn Chik’n
1 bag Quorn Chik’n Tenders
2 tablespoon cornstarch
1 bag frozen broccoli
1 bag frozen tri color peppers
2 teaspoons light sesame oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons honey
1/3 cup dry roasted peanuts (I like to use the honey roasted mixed nuts in bulk to add more of a variety and they are already sweetened)
4 cups cooked quinoa, hot
1. Combine chik’n, broccoli, tri color peppers, and cornstarch in small bowl.
2. Toss to coat.
3. Heat oil in large non-stick skillet or wok on medium heat.
4. Add chik’n and veggie mix.
5. Stir fry 5- 7 minutes..
6. Remove from heat.
7. Add onions, garlic, red pepper and ginger to skillet.
8. Stir fry 15 seconds.
9. Remove from heat.
10.Combine vinegar, soy sauce and honey in small bowl.
11. Add to skillet.
12. Return chik’n and veggies to skillet.
13. Stir until well coated.
14. Stir in the nuts
15. Heat thoroughly, stirring occasionally.
16. Serve over hot quinoa!
I am definitely making this for dinner tonight. You can always substitute the veggies for any other veggies you might like or add more if you want. You can always use rice instead of quinoa.