In recent news, we have been warned that the meat supply might become lessened due to the closing of meat factories and farms unable to distribute their goods as they used to. So, in preparation for the potential for going meatless, I found these recipes that can keep us fed without missing out on the meat.
Sticky Sesame Cauliflower
- 1 small head cauliflower, chopped (6 1/2 cups florets)
- 1/3 cup low-sodium soy sauce
- 1/4 cup pure maple syrup, honey, or agave
- 1/4 cup rice vinegar
- 1 tbsp minced garlic
- 1 ½ tsp toasted sesame oil
- ½ tsp powdered ginger
- 1 1/2 tbsp cornstarch or arrowroot
- 1/4 cup water
- sesame seeds and scallions, for garnish
- Preheat your oven to 450 F.
- Grease a baking pan or line with parchment.
- Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan.
- Bake for 10 minutes on the center rack. Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
- While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils.
- Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil.
- Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.
- Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over florets.
- Sprinkle sesame seeds and optional scallions on top, and serve.
Mexican Noodle Bake (MEATLESS)
- 2 tablespoons oil
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 1 cup celery, sliced
- 1 (1 1/4 ounce) package taco seasoning
- 1 (15 ounces) can black beans, drained & rinsed
- 1 (15 ounces) can red kidney beans, undrained
- 1 (16 ounces) can tomato sauce
- 1 (16 ounces) can diced tomatoes
- 2 cups elbow macaroni, dry
- 1 cup cheddar cheese, grated
- Cook macaroni according to package directions, drain and rinse in cold water, set aside.
- In a large skillet, saute onion, pepper, and celery in oil until softened.
- Stir in taco seasoning, beans, tomatoes, and tomato sauce.
- Simmer for 10 minutes.
- Remove from heat and stir in cooked noodles.
- Spread mixture in a 9 x 13 pan. (or, put in a gallon Ziploc bag and freeze–write baking instructions on the bag, then when you are ready to eat it, thaw in warm water for about 10 minutes, put in pan and bake).
- Bake, uncovered at 375 for 45 minutes.
- Sprinkle cheese on top and bake five more minutes or until the cheese is melted.
Stuffed spaghetti squash-broccoli and cheese
- 1 spaghetti squash
- 1 c shredded cheddar cheese plus extra to top it
- 2 T olive oil
- 1 chopped onion
- 1 clove crushed garlic
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 2 c raw broccoli, chopped
- 1/2 tsp thyme
- Cut spaghetti squash in half and scrape out seeds.
- Place cut side down on a baking sheet and bake at 400 for 40 minutes or until a fork can poke it easily.
- While your squash is baking, make the filling.
- Place oil and onion in a skillet and cook on low until translucent.
- Add garlic, red pepper, salt, thyme, and broccoli.
- Stir and cook until broccoli just turns bright green. Don’t cook it until it’s tender because it will cook longer in the oven.
- Mix in cheddar cheese.
- Scrape the strings of squash out of the shell with a fork and place in a skillet.
- Mix all ingredients together and place them back in the squash shell.
- Top with more cheese.
- Bake in a 350 oven until the cheese is melted, bubbly, and slightly browned.