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Title : Meatless Menu Choices : Chilli tofu veg ‘noodles’ : Spicy leek and white bean stew
link : Meatless Menu Choices : Chilli tofu veg ‘noodles’ : Spicy leek and white bean stew

Meatless Menu Choices : Chilli tofu veg ‘noodles’ : Spicy leek and white bean stew

We certainly eat a wide variety of food in our house, and sometimes we will take a vegetarian option. I know many readers choose to eat vegetarian, and some vegan, and it is of course a personal choice. The two recipes I share today are both 'meatless'. I happen to have some leeks, so it's possible the second recipe shown here could be enjoyed quite soon!

Chilli tofu veg ‘noodles’

Ingredients
Serves Two
10 sprays olive oil
200g firm tofu, cut into cubes
1 garlic clove, crushed
Thumb-size piece fresh ginger, grated
1 fresh red chilli, finely sliced
2 spring onions/scallions, finely sliced
2 courgettes/zucchini (320g), finely sliced into ‘noodles’ with a julienne peeler or spiraliser
1 carrot (160g), finely sliced into ‘noodles’ with a julienne peeler or spiraliser
2 tsp sesame oil
Finely grated zest and juice 1 lime
Fresh coriander to serve

Method
1. Heat the spray oil in a non-stick frying pan. Add the tofu and cook for 4-5 minutes, turning regularly, until golden. Add the garlic, ginger and half the chilli and spring onions/scallions, then cook for 2-3 minutes.
2. Add the courgette/zucchini and carrot ‘noodles’ to the pan and cook, tossing, for another 2-3 minutes. Stir in the sesame oil, lime zest and juice, then divide between two plates. Serve sprinkled with the coriander, remaining sliced chilli and spring onions/scallions.

Nutrition Per Serving

Fat 13.2g Protein 17.2g Carbohydrates 11.1g

From original idea here

Spicy leek and white bean stew

Ingredients

Serves Four

Olive oil for frying
1 large onion, finely sliced
2 garlic cloves, crushed
4 leeks, cut into large chunks
2 tbsp harissa paste
400g tin chopped tomatoes
300ml vegetable stock 

2 x 400g tins cannellini beans, drained and rinsed,
Juice of a lemon
A large handful of chopped fresh parsley
Fresh crusty bread, to serve (perhaps a low carb bread*)

Method

1. Heat a little olive oil in a saucepan. Fry the onion gently over a low heat for 5 minutes until softened. Meanwhile, add the garlic and the leeks to the pan and cook for a further minute. Stir in the harissa paste, chopped tomatoes and the vegetable stock. Bring to a simmer, season, then cook for 20 minutes.
2. Add the tins of cannellini beans, then simmer for a further couple of minutes. Taste and adjust the seasoning, then stir in the juice of a lemon and a large handful of chopped fresh parsley. Serve with plenty of fresh crusty bread to mop up the juices.

Nutrition Per Serving

Fat 4g Protein 12.9g Carbohydrates 30.2g

From original idea here

*Looking for low carb bread, then take a look at this post here

You will find a variety of articles and recipe ideas within this blog, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use a reliable meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

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