Frugal Meatless Meals

This dish is effectively the simple version of Spicy Thai-Style Noodles With Tofu. And since that recipe isn’t exactly difficult, that makes this one really easy.

Ingredients:
1/2 cup peanut butter (smooth or crunchy, doesn’t matter)
1/42cup soy sauce
2 tbsp water
1/3 cup firmly packed dark brown sugar
1/4 cup sesame oil (I used canola)
5 cloves garlic, minced
1 tbsp ginger, minced
1 tsp crushed red pepper flakes
1 red pepper, finely chopped
6 scallions, thinly sliced (set some aside for garnish)
Peanuts, for garnish
1/2 lb angelhair pasta

Directions:
Bring a large pot of water to a boil. Meanwhile, whisk together the peanut butter, soy sauce, water, and oil in a small saucepan. Stir in all the remaining ingredients except for the reserved scallions, peanuts, and pasta. Stir until smooth and let simmer over low heat. Cook the pasta until al dente (remember that angelhair cooks very quickly!) and drain in a colander. Return to the pot, pour on the sauce, and toss. Serve in bowls and garnish with remaining scallions and peanuts. Serves 4.

For more meatless meals, please check out the rest of my Frugal Meatless Meals series.

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I winged this recipe on a busy night and we loved it, Jason especially. It’s nice and spicy, and I didn’t miss the meat that’s often present in tortilla soup.

Ingredients:
Olive oil
1 red onion, chopped
1 jalapeno, finely chopped
1 can diced tomatoes, or fresh equivalent
3 cups (2 cans) black beans
Vegetable broth to taste
Corn tortillas, sliced and fried in oil
Lime juice
2 tsp cumin
1/2 tsp cayenne pepper
1 tsp salt
Freshly-ground black pepper, to taste
Mozzarella cheese (optional, for sprinkling)

Directions:
In a large soup pot, saute the onion in olive oil until translucent. Add tomatoes, jalapeno, black beans, 2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and freshly-ground black pepper. Heat until boiling, then turn down to a simmer. When you’re ready to serve, ladle the soup into bowls and top with cheese and fried corn tortillas. Serves 4 very generously.

For more meatless meals, please check out the rest of my Frugal Meatless Meals series.

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I love fried rice and make it often. When I stumbled upon a recipe for Thai fried rice in Simple Vegetarian Pleasures, I thought it would make for a nice change.

Ingredients:
Canola oil
2 eggs, well beaten
1 block extra firm tofu, cubed (optional)
1 red or orange bell pepper, finely diced
1 tsp minced ginger
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
4 scallions, thinly sliced
3 cups cold cooked brown rice (made from 1 cup raw rice)
1/2 cup soy sauce
1 tbsp tomato paste
1 tbsp lime juice
2 tbsp sesame oil (I used canola)
1 tbsp minced fresh Thai basil (optional)

Directions:
To make shredded egg for the rice, heat a thin coating of oil in a small skillet over medium heat. Pour in the eggs and scramble with a fork. Let the eggs cook into a “pancake,” then flip and cook on the opposite side (should only take 1-2 minutes). Place the pancake on a plaet, let cool slightly, and cut into strips.

If you’re using tofu, fry it in a dry skillet until browned on both sides, pressing the liquid out with a spatula as it cooks. Set aside.

Heat a little bit of oil in a large skillet and saute the bell pepper until just softened. Stir in the ginger, garlic, and red pepper flakes and cook for about 2 minutes, tossing often. Stir in the scallions and cook 30 seconds. Mix in the rice and let it fry while you mix up the sauce.

In a small bowl, combine the soy sauce, tomato paste, lime juice, and sesame oil. Coat the rice with the sauce, then add the bean sprouts, basil, egg, and tofu. Toss and heat until hot throughout, about 3 minutes. Serve with soy sauce on the side. Serves 4 generously as a main dish.

For more meatless meals, please check out the rest of my Frugal Meatless Meals series.

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When I first spotted this recipe in Simple Vegetarian Pleasures, I thought it sounded strange: pasta and potatoes? But the idea grew on me, and I’m glad. This dish comes together in a snap and is very hearty, but not too heavy.

Ingredients:
1/4 cup olive oil
1 large potato, peeled and cut into 1/2-inch dice
1 lb penne
6 cloves garlic, minced
1 can petite diced tomatoes with their juice
1/2 tsp salt
Freshly ground black pepper to taste
1 bunch arugula or spinach, roughly chopped (I skipped this and served a spinach salad on the side)
1/4 cup grated Romano or Parmesan cheese (optional)

Directions:
Bring a large stockpot of water to boil. Meanwhile, heat the oil in a medium skillet over medium heat. Add the potato and cook until tender and golden, about 10 to 15 minutes. When the water boils, cook the pasta until al dente.

Add the garlic to the potatoes and cook for about 1 minute. Do not let it color. Stir in the tomatoes, salt, and pepper and cook until heated through. Mix in the greens and cook until wilted, about 1 minute.

Drain the pasta and place it in a large pasta bowl. Ad the sauce, then sprinkle on cheese. Toss and serve.

For more meatless meals, please check out the rest of my Frugal Meatless Meals series.

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