Saturday, March 30, 2013

Vegetarian Week

Vegetarian Week

Every once in awhile I like to have a meat free week! I love the way it makes me feel, and I plan in advance to make sure I get plenty of protein for the week. Is a week too long for you? I also practice Meatless Monday. Check out the Meatless Monday website!

On average, Americans consume 8 ounces of meat per day – 45% more than the USDA recommends. Going meatless once a week can reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help limit your carbon footprint and save precious resources like fresh water and fossil fuel.

Multiple studies have shown that periodic health prompts lead to positive behavior change. Monday is the beginning of the week, making it the perfect time to reevaluate our choices and set our intentions for the coming days. With a Meatless Monday, you have a scheduled, recurring reminder to start your week off on a nutritious note. And if this Monday passes you by, next week is another opportunity to focus on health!

Here are two recipes I made this week:

Quinoa-Stuffed Peppers
6 yellow bell peppers (any color will do)
Organic quinoa (I used red quinoa this week)
2 cups chopped crimini mushrooms
3 shallots, diced
1/2 bunch of kale, chopped, stems discarded
1 tbs. olive oil + extra for drizzle
Kosher salt
Preheat oven to 350. Make quinoa according to package directions.
Meanwhile, heat olive oil in large pan and saute shallots and mushrooms. Add kosher salt and pepper to taste. After they are cooked (15-ish minutes) add kale and cook down.
While that is cooking, cut tops off bell peppers and scoop out seeds and ribs.
When quinoa is finished, add to large bowl and then add in mushroom mixture and combine thoroughly. Fill bell peppers with quinoa and mushroom mixture and place in pan. Drizzle tops with olive oil.
Place pan in oven and roast for about an hour.

I made this in advance, let it cool, wrapped it with aluminum foil and refrigerated for later in the week. I then reheated it on 350 for about 1/2 hour.

Baked Sesame Tofu


  • 2 containers firm or extra firm tofu, pressed
  • 1/3 cup soy sauce
  • 3/4 cup water
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 1/2 tbsp sesame oil
  • 2 tbsp sesame seeds 


Slice each block of tofu into 4 or 5 slices.
In a small bowl, whisk together the soy sauce, water, ginger, garlic and sesame oil. Pour mixture over each piece of tofu in a shallow bowl or pan, and allow to marinate for at least 30 minutes.
Preheat the oven to 425 degrees and lightly grease a baking sheet. Carefully place each slice on the baking sheet and sprinkle with sesame seeds.
Bake for 30 minutes, then rotate the sheet, if needed and drizzle with more marinade. Bake for another 15 minutes, or until liquid is almost dry.
I put this over a salad and it was amazing!

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