Meatless recipes

Meatless Monday

The Meatless Mondays is an initiative to encourage people to eat less meat to improve their health and protect the environment. One day/week, we cut out meat. Why do we do this? One day is about 15% of a week: the exact percentage of saturated fat (found in animal products) that should be reduced in our diet according to the Director of the United States Public Health Service.

Meatless eating is easy with simple and delicious recipes. Visit healthfirst.ca for more information about Meatless Mondays and discover more great recipes!

Coconut Vegetable Curry

Makes 4 servings

 Ingredients:

2 tsp. canola oil

14 oz. firm tofu, drained and cubed

1/2 cube of vegetable broth

1 cup of water

1 lb sweet potato, cubed

13.5 oz. of organic coconut milk Native Forest

1 tsp (or more) red curry paste

1/2 lb. frozen organic mixed vegetables

1 pinch of salt

2 tsp. lime juice

cooked brown rice, quinoa or other whole grain

Topping: chopped cilantro

 Preparation:

1. Heat oil in a large non-stick skillet over medium-high heat. Add tofu cubes and sauté for about 5 minutes or until golden. Remove from pan and set aside.

2. In a 2-litre saucepan, heat broth and water over medium-high heat. Add sweet potato cubes and sauté for 5 minutes or until golden.

3. Add coconut milk and curry paste to taste. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for about 4 minutes or until sweet potato cubes are tender.

4. Add tofu and frozen vegetables; simmer, covered, stirring occasionally for about 3 minutes or until vegetables are tender. Adjust seasoning if necessary.

5. Add lime juice. Serve on whole grains. Garnish with cilantro.

Recipe from Native Forest - edwardandsonsrecipes.org.

Polenta and Black Bean Pie

Yield: 4 servings | Prep Time: 25 minutes | Cook Time: 40 minutes

Ingredients:

1 1/2 cups finely ground organic cornmeal (polenta)

2 cups of water

1 pinch of sea salt

Topping

1 tbsp. extra virgin olive oil

1/2 cup onion, finely chopped

1/2 cup green bell pepper and ½ cup red bell pepper, chopped

15 ounces of Tomatoes with diced organic green chilies Edenundrained

1 cup organic corn kernels, fresh or frozen

1/3 cup pasta sauce

15 ounces of organic black beans EdenRinsed and drained

Preparation:

1. Bring water to boil for polenta. Stir in cornstarch and salt, stirring constantly until thickened. Cover, reduce heat and simmer for 10 minutes.

2. Preheat oven to 375°. Spread polenta evenly over bottom and sides of pie pan. Set aside.

3. Heat oil in a medium skillet and sauté onion for 1 to 2 minutes. Add peppers and sauté for another 2 to 3 minutes. Add beans, tomatoes, spaghetti sauce and corn. Simmer for 5 minutes.

4. Pour the bean and tomato mixture over the polenta and spread evenly. Bake for 30 to 35 minutes. Remove and let cool for 5 minutes before slicing.

Recipe from Eden Organic - edenfoods.com.