Nana is really loving this fresh veggie selection right now. Her little garden is booming with tiny versions of what we had tonight. I have a feeling here in a few weeks everything will boast fresh from Nana’s garden green beans, summer squash, tomatoes, sweet and hot peppers. Tonight though we had Lentil Stuffed Peppers, Oven Fried Tofu, Balsamic Asparagus and Baked Pita. Four recipes, one post, ready? Here we go!
Lentil Stuffed Peppers – 2PPV per pepper
Ingredients:
- 2 large bell peppers – cut in half and seeded
- 1/2 cup cooked lentils
- 1/4 cup Daiya Shreds (Available in the organic section of most markets)
- 1/2 cup diced carrots, celery, onions
- 1/4 cup stewed tomatoes
- 2 tbsp Heinz Simply Ketchup
Place lentils, carrots, celery and onions in a shallow baking dish and heat on 350 for 10-12 minutes. At the same time blanch peppers in boiling water for 3 minutes, remove carefully and place in a glass baking dish just large enough to keep peppers upright and touching. Scoop the lentil veggie mixture evenly into each pepper half. Spoon half of a tbsp onto each pepper mixture and then evenly add the Daiya shreds. Place in oven for 25 minutes on 350. Allow to rest 5 minutes before serving. 2 halves = 1 serving. Enjoy!
The other three recipes follow this yummy picture…
Oven Fried Tofu 4 servings – 8PPV per serving
Ingredients:
- 1 pound firm tofu cut into 1/4″ – 1/2″ slices
- 1 cup whole wheat Panko Bread crumbs
- 2 tbsp onion powder
- 1 tbsp dried parsley
- 1/4 cup nutritional yeast
- 2 tsp garlic powder
- 1 tsp poultry seasoning
- 1 tsp fresh ground black pepper
- 2 tbsp low sodium soy sauce
- 2 tbsp sesame oil
Set tofu, soy sauce and oil aside for a minute. Mix remaining ingredients in a bowl. Put soy sauce in a shallow dish. Spread the oil evenly on a cookie sheet. Use one hand for the wet ingredients and the other hand for the dry ingredients. Quickly dredge each piece of tofu in the soy sauce and quickly move to the other hand to dredge through the dry ingredients. Place on cookie sheet. Bake in a preheated oven on 350 for 20 minutes, gently flip and cook another 15 minutes. Divide into four servings. Serve warm or cold, as a main dish or great on sandwiches.
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Balsamic Asparagus – 0PPV
Ingredients:
- 1 bunch asparagus
- 1/2 cup balsamic vinegar
Trim asparagus and place in a sealable bag with the balsamic vinegar. Kneed gently until all stalks have been coated. Spread evenly on a parchment lined cookie sheet and bake for 10 minutes on 350 degrees or until stalks are tender Serve immediately.
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Garlic Pita Wedges – 5PPV
Ingredients:
- 1 Toufayan Whole Wheat Pita Bread (available at Costco)
- 1 tsp Extra Virgin Olive Oil
- 1/2 tsp fresh ground dried spicy garlic mix
Brush pita evenly with EVOO and sprinkle with garlic powder. Bake for 15 minutes on 325 degrees turning once. Cut with a pizza cutter into wedges and serve immediately.
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