Meal Planning: Meatless Mondays

I hope by now most of you have heard of a great little trend called, Meatless Mondays.  It is really just about reminding ourselves that its good to have a meatless meal a few times a week.  It's not about promoting strict vegetarianism, or actually going meatless on a Monday, it's jut about being aware that we don't need to make animal protein the star of every single meal you eat.  Your body (and wallet) will thank you for it!

I like to get a jump on my meal planning for the week on my weekends, sometimes even testing out recipes for the week as well.  This weekend we tested out a recipe from daytime television show about healthy eating called, The Chew.  

I modified the vegetables to ones we have on hand, and you can do the same to make it all your own!

Mu Shu Vegetable 

with homemade Hoisin Sauce & Mandarin Pancakes

(as always using All Organic ingredients)

• 3 Eggs (lightly beaten)
• 1 Lb Swiss Chard
• 2 Cups Purple Cabbage (shredded)
• 1 Cup Mushrooms (sliced thin)
• 2 Carrots (sliced thin)
• 6 Scallions (sliced thin)
• 2 Cloves Garlic (sliced thin)
• 1 Tsp Toasted Sesame Oil
• 1 Tbsp Coconut Oil
• Salt 
• Sauce:
• 2 TB GF Tamari Soy Sauce
• 2 TB Brown Rice Vinegar
• 1 TB Mirin
• 2 TB Grated Ginger 

-Heat a large skillet or wok over medium heat. Quickly scramble the egg, then remove to a plate and reserve.  

-Add in and heat the toasted sesame oil and coconut oil over medium-high heat. Add the chard, cabbage, shredded carrots, mushrooms, scallions, and garlic. Season with salt and toss, stir-frying for 2 minutes. Cover. 

-Mix together the soy sauce, rice vinegar, mirin, and ginger. Uncover the vegetables, and add the sauce, tossing to mix well. Cook for an additional 1-2 minutes, until vegetables are tender. Add the reserved egg, tossing everything together, and remove from heat and transfer to a serving bowl.  

-To serve, spread hoisin sauce down the middle of the pancake, and top with a generous amount of vegetable. Serve & enjoy!

Homemade Mandarin Pancakes made from the cookbook, 

"The Gluten Free Asian Kitchen" by Laura B. Russell

Homemade Gluten Free Hoisin Sauce

4 TB GF Tamari Soy Sauce

2 TB Creamy Almond Butter (raw or roasted)

1 TB Molasses 

2 tsp Brown Rice Vinegar

1 Garlic Clove, finely minced

2 tsp Sesame Oil (unrefined)

a Pinch Ground Cayenne Pepper

Whisk all ingredients together in a bowl until fully combined.
Store any leftover sauce in glass jar in refrigerator.
(Also works nice as a marinade for steak or chicken, when not going meatless)

Eating Vegetarian meals can be delicious and fully satisfying.  

Give a few meatless meals a try and taste what we mean!