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 a 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 U.S. Public Health Service.

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

Coconut Vegetable Curry

Makes 4 servings

 Ingredients:

2 tsp. canola oil

14 oz. firm tofu, drained and cubed

1/2 cube vegetable broth

1 cup water

1 lb sweet potato, cubed

13.5 oz. organic coconut milk Native Forest

1 tsp (or more) red curry paste

1/2 lb. frozen organic mixed vegetables

1 pinch salt

2 tsp. lime juice

Brown rice, quinoa or other whole grain, cooked

Garnish: chopped cilantro

 Preparation:

1. Heat the oil in a large non-stick frying pan 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 the 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 the 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 by Native Forest - edwardandsonsrecipes.org.

Polenta and Black Bean Pie

Yield : 4 servings | Preparation : 25 minutes | Cooking : 40 minutes

Ingredients :

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

2 cups water

1 pinch sea salt

Topping

1 tablespoon extra-virgin olive oil

1/2 cup onion, finely chopped

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

15 oz. Tomatoes with diced organic green peppers Edenundrained

1 cup organic corn kernels, fresh or frozen

1/3 cup pasta sauce

15 oz. 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 tin. Set aside.

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

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

Recipe by Eden Organic - edenfoods.com.