cook until golden and crispy on all sides, about 5—7 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the broccoli florets and cashews. Cook for 5—7 minutes, or until the broccoli is tender and the cashews are toasted. Remove from the skillet and set aside.
In the same skillet, add the sesame oil, garlic, and ginger. Cook for 1—2 minutes, or until fragrant.
Add the fried tofu, broccoli, and cashews back into the skillet. Pour in the soy sauce and red pepper flakes. Toss everything together until well combined and heated through.
Season with salt and pepper to taste.
Garnish with sliced green onions and serve hot.
Stuffed Bell Peppers with Quinoa and Vegetables
Ingredients:
4 bell peppers (any color)
1 cup quinoa
2 cups vegetable broth
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 carrot, diced
1 cup corn (fresh or frozen)
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper, to taste
1 cup shredded cheese (optional)
Fresh chopped cilantro, for garnish
Instructions:
Preheat the oven to 375° F (190° C) and line a baking dish with parchment paper.
Rinse the quinoa under cold water and drain. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15—20 minutes until the quinoa is cooked and the broth is absorbed.
While the quinoa is cooking, prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Place the peppers upright in the prepared baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3—4 minutes. Add the minced garlic, diced zucchini, and carrot, and cook for another 5—6 minutes until the vegetables are tender.
Stir in the cooked quinoa, corn, cumin, paprika, salt, and pepper. Cook for an additional 2—3 minutes, stirring continuously.
Spoon the quinoa and vegetable mixture into the hollowed-out bell peppers, pressing down gently to fill any gaps. If desired, sprinkle shredded cheese on top of the filling.
Cover the baking dish with foil and bake the stuffed bell peppers for 25—30 minutes or until the peppers are tender.
Remove the foil and bake for an additional 5—10 minutes to lightly brown the cheese, if using.
Once done, remove the stuffed bell peppers from the oven and let them cool slightly. Garnish with fresh chopped cilantro before serving.
Grilled portobello mushroom burger with avocado
Ingredients:
4 portobello mushroom caps
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
4 whole wheat burger buns
1 avocado, sliced
Lettuce leaves
Tomato slices
Instructions:
Clean the portobello mushroom caps by gently wiping them with a damp paper towel to remove any dirt. Remove the stems and gills if desired.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and pepper. Brush the marinade over the mushroom caps, making sure to coat both sides. Let them marinate for at least 15 minutes.
Конец ознакомительного фрагмента.
Текст предоставлен ООО «Литрес».
Прочитайте эту книгу целиком, купив полную легальную версию на Литрес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.
