Meatless Monday: Black Bean Pasta Stir Fry


Random veggies leftover from our week & no dinner plans for us…my first thought, create a stir fry! No typical stir fry here with my fave black bean noodle tossed in, but hey, it was sure tasty!

  1. Boil organic black bean spaghetti shape pasta per bag directions
  2. Grab a medium saucepan & add 1 diced yellow onion & 1T EVOO
  3. Once the onions are translucent, mix in 1T of minced garlic & ginger
  4. Dice up 1 head of broccoli & add to pan with 1/3C low sodium veggie broth – sauté til broccoli turns bright green
  5. Once broccoli is bright green, add  8oz of sliced button mushrooms and add another 1/3C low sodium veggie broth, 1/4C braggs amino acids, 1T mirin – sauté till soft
  6. Drain pasta, turn burners off & put pasta back in pot
  7. Add veggie mix into drained pasta pot & mix in 1 head of chopped purple kale – cover & let kale wilt

Top with red pepper flakes & Sriracha sauce.  The Sriracha added some great flavor, so make sure you try it out! Hope you enjoy!

Nutritional Info Per Serving (Serves 4): 310 calories – 8 grams of fat – 33 carbs – 29 grams of protein 

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Meatless Monday: Tofu Stir-Fry

tofu stir fry

Tasty meatless Monday!  Our love of tofu did not come natural…we just got into it over the last year & now it is a staple in the fridge – so low in calories but dense in protein.  The perfect substitute for meat!

  • Half a tofu block lengthwise, slice each half into 8 rectangles – grab a baking sheet and line with doubled-up paper towels…lay down tofu…cover with doubled-up paper towels then place another baking sheet on top.  Refrigerate for at least 20minutes (up to 24hrs)
  • In a bowl whisk together 2T braggs (instead of soy sauce), 1T rice vinegar, 1t sesame oil & 1T EVOO
  • Place tofu in deep dish & pour mixture over – marinate for 5minutes
  • In wok/deep skillet spray cooking oil & add 1 diced white onion
  • Once onion is browned add 1C quartered mushrooms, 1 sliced red pepper, 1 large head of diced bok choy, 1C snap peas & a few pieces of thinly sliced ginger – let this simmer
  • While the veggies are cooking spray a pan on the stove top with cooking oil – lay tofu slices down & pan fry till golden
  • Add the marinade left from the tofu to the wok, then mix in 1t cornstarch & 2t cold water – stir

Serve veggies & add browned tofu on top…if you want more in the mix cook some brown rice & have a side ginger salad! Enjoy!

Nutritional Info Per Serving (serves 2): 370 calories – 11 grams of fat – 33 carbs – 44 grams of protein
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