Want to know what my most asked question has been on my Instagram over the past few weeks?
“Can I get the recipe for Kevin’s Stuffed Sweet Potatoes with the Creamy Dressing?” Or some variation of that question! Kevin comes up with the yummiest recipes and I finally nailed him down to share what he came up with that day!
We have been trying to go meatless every Monday ever since I post my “do without” post. Gotta walk the walk! If you are considering ditching the meat or if you already do without meat in your meals, these four dishes are so good that I promise you won’t even miss it!
We like to eat in a rotation. It keep shopping simpler, keeps us from eating out, and often takes the guesswork out of “what’s for dinner?” If you like a rotation too, these meals would be enough for a month’s worth of Mondays!
BTW who cooks at your house? I will cook if Kevin isn’t around. I use to cook way more when we were first married. But we slowly figured out what each other liked to do and Kevin became the cook. I actually got asked “what do you say to people who question what you are doing when your spouse is cooking?” Like maybe they assume the partner is sitting on the sofa watching TV?
First of all no one should be judging anyone. Let’s assume the best.
It comes down to being a balanced partnership. Plus we are friends. I wouldn’t let my friend do everything if I was at work all day. We are partners in this life. We work it out together. So maybe Kevin cooks and I do something else. It is a balancing act.
However it works in your home that is great. But I do hope their is mutual respect and partnership. And if someone does decide to judge. That is on them.
Now onto the recipes-
Meatless Fast Vegetarian Pho-
Fast Vegetarian Pho
- 10 cups vegetable stock
- 1 onion, peeled and halved
- 1/4 cup coconnut aminos or soy sauce
- 8 cloves garlic, coarsely chopped
- 2 cinnamon sticks
- 2 tsp ground ginger
- 2 bay leaves
- 1 16 oz package thin rice noodles
- 2 tbsp vegetable oil, or as needed
- 1 28 oz pacakge firm tofu, drained and cut into 1/4-inch slices
- 4 scallions, thinly sliced
- 1/2 cup coarsely chopped cilantro
- 1 lime, cut into wedges
- Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot. Set aside.
- Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
- Simmer fried tofu in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
- Place noodles in the stock and cover. Cook medium heat. Until noodles are softened, 4 to 5 minutes
- Optional- serve with lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.
Our kids all liked this meal! We made it twice. One time with thin rice noodles and another time with thicker noodles (like Annie Chun’s Pad Thai Rice Noodles I buy on Thrive Market) they prefer the thicker noodle. Also served Vegetarian Pot Stickers to the kids!
Meatless Squash Masala with Paleo Naan-
- 3 cups diced pumpkin Or butternut squash
- 1 sweet potato
- 2 tbsp grated ginger
- 2 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 1 small batch cilantro
- 1 14 oz can diced tomatoes
- 1 tsp garam masala
- 1/4 tsp chili powder
- 1 tsp sea salt
- 1 Cup water
- 1 tsp cumin
- 1 bay leaf
- Heat 1 Tbl Olive Oil in a large stock-pan over medium-high heat. Add onions, garlic, ginger and half the cilantro. Saute fro 8 to 10 min.
- Add Garam Marsala, chili powder, bay leaf and saute for an additional 30 sec
- Add Pumpkin or Butternut Squash, Sweet Potato, diced tomatoes, 1/2 cup water and salt.
- Cover with lid for 25-30 min or until pumpkin/butternut squash has softened and potato is cooked and water has been absorbed.
- In the meantime heat the remaining 1 tablespoon of oil in a small sauce pan add cumin and saute for 60 sec (do not burn)
- Add Cumin mixture to the Stockpot along with 1/2 cup of water
- If it looks too dry add 1 TBL of water a time.
I LOVED the masala! It was a little spicy for the kids, so make sure to start with less of the chili powder (we adjusted the recipe down) then you can add more. The kids liked the potatoes in it. We made it twice and the second time we used fingerling potatoes, that they really liked.
- 1/2 cup Almond Flour
- 1/2 cup Tapioca or Arrow Root Powder
- 1 cup Full Fat Coconut milk (from the can)
- 1 egg
- Preheat Nonstick Pan over medium heat
- Mix all ingredients together and pour 1/4 cup of batter into pan
- After the Batter Fluffs up and looks firm, flip it over and cook the other side.
This paleo naan is similar to my paleo tortilla I make. But just enough different to work as naan! I really liked putting the marsala inside the naan like a little taco.
Meatless Black-Bean Tortilla Soup
Black-Bean Tortilla Soup
- 2 tbsp olive oil
- 1 small onion chopped
- 1 bunch cilantro
- 3 cloves garlic
- 4-5 cups chicken broth
- 2 14 oz cans Fire-Roasted Tomatoes
- 2 15 oz cans black beans Drained and Rinsed
- 1 tbsp cumin
- 1 tbsp sea salt
- 1 tbsp chili powder
- 2 bay leaves
- 2 corn on the cob decobbed
- 4 carrots thinly chopped
- 2 avocados chopped
- Siete Grain Free Sea Salt Tortilla Chips
- In large Stock Pot heat Olive Oil over Medium High heat. Add Onions, 1/3 Cup Cilantro, Garlic, Black beans, Corn and Carrots Saute for 5 min.
- Add Roasted Tomatoes and spices. Saute for 3 min
- Add Chicken Broth and bring to a boil
- Lower temperature to medium and simmer for 10 min
- Add Chopped Avocados, remove from heat
- Add crushed tortilla chips and serve
This recipe was a hit all around! You could easily add ground turkey or chicken if you want. I do like the Site Chips (grain free) to crumble on the top! (I buy them on Thrive Market for best deal!)
Meatless Stuffed Sweet Potatoes with Creamy Dressing
Stuffed Sweet Potatoes w/Creamy Dressing
- 4-6 medium to large sweet potatoes
- 1 cup creamy dressing (recipe below) See Recipe
- 2 15 oz cans black beans
- 2 medium red and or orange peppers diced
- 1 medium onion diced
- 1 clove garlic
- 3 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin
- Cook Sweet Potatoes in Pressure cooker on high for 15 minutes or in oven for 50-60 min on 350 degrees (or until softened)
- Prepare Dressing from recipe below
- Heat Oils in Skillet over Medium heat and add onions, peppers and garlic. Saute for 5 min or until onions are translucent, add spices.
- Drain and rinse beans and add to skillet, continue to cook for 5 min stirring frequently. If needed add additional seasonings to your liking. Set aside once beans are softened.
- Pull Sweet Potatoes from Pressure cooker or Oven and let cool slightly. Once cooled cut the sweet potato open, slightly mash the flesh and spoon in bean mixture.
- Place in Oven on Broil for 3-5 min
- Spoon on dressing
Creamy Dressing (for Stuffed Sweet Potatoes)
- 1 Package Hidden Valley Buttermilk Ranch Dressing Dry Mix
- 1 cup Buttermilk
- 1 cup Mayo Primal Kitchen Avocado Mayo
- 2 medium Tomatillos husked and chopped
- 1/2 cilantro leaves roughly chopped
- 1 1/2 tsp minced garlic
- 1 small jalapeno seeded and finely chopped
- 1 lime Juice
- Add all ingredients to blender and pulse for 2-3 min until smooth and creamy. Add 1 Tablespoon extra water at a time if needed to reach desired consistency. Chill at least 1 hour in fridge before use in an airtight container.