Meal Idea: Plant-based Szechuan Beefless Strips with Pan-fried Padrons, Squash Noodles and Fried Brown Rice

This meal is something you can easily make for dinner because it doesn’t involve much prep. Thankfully, there are plenty of plant-based alternative meats available to choose from.

My favorite Asian beef alternative is  Gardein’s Sizzling Szechuan Beefless Strips . The texture of these beefless strips reminds me of a crispy sweet and sour pork like you get at Chinese takeout places.

I cooked the strips per the instructions and sprinkled some flax seed on top for extra protein and Omegas. The sauce Gardein uses to flavor the beefless strips is amazing! I wish they would bottle that stuff up because I would buy a whole bottle of it. It tastes like a sweet, soy stir-fry sauce.

Recently, I bought a Veggetti Spiralizer for like $10, and I’ll be honest because of this gadget I have become addicted to spiralizing vegetables, mostly zucchini or yellow squash. The Vegetti makes some real fun thick and thin veggie noodles.

To make the noodles, I used organic Zephyr squash which is one of my favorite squashes because of its fun yellow and green stripes. Use any of your favorite squash like zucchini or yellow squash. No need to cook the noodles because they actually taste better raw.

I love Padron peppers! Definitely try them if you haven’t. Padrons are a Spanish pepper and only about 3″ long. They have an earthy, sweet, nutty flavor and are mild 99% of the time. Occassionaly though, a couple in the bunch will be hot. It’s like playing roulette. In all the years I’ve eaten this pepper, only twice have I gotten a hot one.

If Padron peppers are not in season or available in your area, try other sweet peppers like Shishito or Jimmy Nardello.

Quickly pan sear a handful of chopped Padron peppers with olive oil, a pinch of garlic powder and pinch of sea salt.

Mix the cooked padrons in with the raw Zoodles and some chopped red onion.

The fried rice is simply pan-fried pre-cooked brown Jasmine rice with organic carrots, corn, edamame, and a little soy sauce for flavor.

Easy Kale, Brussels Sprouts, Apple, Pomegranate and Pecan Salad Made With Stuff at Trader Joe’s

 

Isn’t that salad pretty?! Look at those fun colors. This salad is definitely bursting with life force and nutrients. I love adding fresh pomegranate seeds to green salad for a burst of red color and a pinch of sweet.

Everything in that bowl is from Trader Joe’s, and this salad has quickly become one of my weekday favorites because it’s so easy to make. You basically just open bags and throw salad stuff into a bowl, add dressing, mix, and eat. Plus, when you add some green peas and garbanzo beans for protein, you’ve got a whole meal.

One of the things I love about Trader Joe’s is that they have so many options for bagged salads, and pre-cut vegetables. As you know, I love getting my produce at the farmers market, but admittedly, I am not a fan of veggie prep – all that cleaning, peeling, chopping, and dicing, so Trader Joe’s comes in handy when I just want to eat right away.

The way I started eating more veggies is by buying TJ’s products. I went shopping today and went a little crazy with the bagged salads but it’s so good!

The salad has these ingredients just tossed together in one large salad bowl:

  • A couple handfuls of organic Arugula
  • A couple handfuls of Shaved Brussels Sprouts
  • A couple handfuls of organic Tuscan Kale which I chopped into even more smaller bite-size pieces
  • A couple handfuls of the Cruciferous Crunch Collection which has chopped curly Kale, Brussels Sprouts, Broccoli and Green Cabbage & Red Cabbage.
  • A small handful of shaved organic carrot
  • A small handful of shaved red delicious apple. You can also cut an apple into chunks. I just get a grater and shave the apple because I like the string like texture in salad.
  • A couple tablespoons of toasted pecans. Toast pecan pieces in oven for 5 minutes at 400.
  • A couple tablespoons of fresh pomegranate seeds
  • For added protein, toss in some green peas and chickpeas

For salad dressing, Trader Joe’s has this great new Green Goddess dressing that looks like a cold pressed juice. In the same line, is a Carrot, Ginger, Miso, and an Almond Butter Turmeric dressing. All three are vegan.

On a side note, the Cruciferous Crunch Collection raw salad mix also makes for a great stir fry base, and as a roasted side dish. Massage the Cruciferous Crunch with a little olive oil and add a few dashes of seasoning salt and pepper, and roast for 5-7 minutes at 400 degrees.

Send this to a friend