10 EASY TO DO Meatless Meals For Your Family This Holy Week

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The Lenten days are coming. I am not a Catholic. But since it will be hard to find meat in this season, it's good to prepare, look, and cook meatless meals for the family during theHoly week. Here are a few I want to share with you. :)

1. Potato Curry 

source: immaeatchu.wordpress.com

Ingredients:

• 3 tablespoons ghee


•  1 teaspoon cumin seeds


•  1 teaspoon turmeric


•  1 teaspoon ground coriander


•  1 teaspoon salt


•  1/2 teaspoon mustard seed


•  1/2 teaspoon ground cayenne pepper


•  6 medium potatoes, peeled and diced


•  2 cups water


•  1 cup yogurt


•  2/3 cup frozen green peas

How to cook

• Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.


• Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

2. Grilled Squid (Inihaw na Pusit)

source: oureatdates.blogspot.com

Ingredients:

• 1 piece large Squid


• 1 cup soy sauce


• 1 medium sized tomato, diced


• 1 medium sized Spanish onion, diced


• 3 pieces dried Thai chili


• 1/2 piece lemon or 2 pieces calamansi


• salt and ground black pepper to taste

How to cook

• In a large container, combine onion and tomato


• Add some salt and pepper and mix well.


• Stuff the squid with the mixed vegetables and seasonings


• Grill the squid for 3 to 6 minutes or until both sides are cooked.


• Serve hot with dip

3. Sinigang Na Hipon

source pixgood.com

Ingredients

• 1 1/2 lb shrimp (with head)


• 1 bunch water spinach (kangkong), cut in 3 inch length


• 1 cup string beans (sitaw), cut in 2 inch length


• 2 pieces medium-sized tomatoes, quartered


• 1 large white onion, quartered


• 8 cups water


• 1 pack sinigang mix (tamarind soup base mix), about 1.4 ounce


• 2 pieces banana pepper (or long green pepper)


• 3 tbsp fish sauce (patis)

How to cook

• Pour the water in a large cooking pot and bring to a boil


• Add onions and tomatoes and cook until texture becomes soft


• Put-in the sinigang mix and simmer for 2 minutes


• Add the banana pepper and string beans and simmer for 3 minutes


• Add the shrimps and fish sauce then simmer for 5 minutes


• Add the water spinach, turn the heat off, and cover the pot. Let stand for 5 minutes.

4. Sweet and sour fish

source istoryya.com[

Ingredients

• 1 large Fish, I used Tilapia


• 1 large onion (chunks)


• 1 medium green bell pepper (chunks)


• 1 medium red bell pepper (chunks)


• 1 can pineapple chunks (reserve the juice for the sauce)


• cooking oil for deep frying

Combine

• 1/4 cup pineapple juice


• 1/4 cup ketchup


• 1/4 cup sugar


• 1/2 tsp salt


• 2 tbsp cornstarch dissolved in 1/4 cup orange juice

How to cook

• Fry the fish. Set aside.


• Combine pineapple juice, ketchup, sugar salt and dissolved cornstarch together. Set aside.


• In a pan or wok, heat a small amount of oil and saute onion, red bell pepper, green bell pepper and pineapple.


• Add the sweet & sour mixture  and cook until sauce has thickened. Remove from heat.


• Pour-in the sweet & sour sauce over to the fried tilapia.


• Serve hot

5. Tofu and vegetable stir fry

source ecohomeideas.com

Ingredients

• 3/4 cup soy sauce


• 1/2 cup lemon juice


• 1 tbsp fresh ginger, grated or minced


• 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes


• 2 tbsp vegetable or olive oil


• 1/2 cauliflower, chopped


• 1 bunch broccoli, chopped


• 2 carrots, sliced


• 1 onion, chopped


• 1 bell pepper, any color, sliced


• 1 cup snow peas


• 1 cup mushrooms, sliced (any kind)


• 3 green onions (scallions), sliced


• rice, pre-cooked

How to cook

• In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.


• In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.


• Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.  Add the rice and cook just until heated through and well mixed.

6. Thai Green Curry Mussels

source taste.com.au

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag long-grain white rice


• 1 cup water


• 1 teaspoon grated lime rind


• 2 tablespoons fresh lime juice


• 1 teaspoon sugar


• 1 1/2 teaspoons green curry paste


• 1 teaspoon fish sauce


• 1 (13.5-ounce) can light coconut milk


• 1 (8-ounce) bottle clam juice


• 80 mussels (about 2 pounds), scrubbed and debearded


• 1/3 cup chopped fresh cilantro


• Lime wedges (optional)

How to cook

• Cook rice according to the package directions, omitting salt and fat.


• Combine 1 cup water and next 7 ingredients (through clam juice) in a large Dutch oven over medium-high heat. Add mussels to pan; bring to a boil. Cover and steam 5 minutes or until mussels open; discard any unopened shells. Stir in cilantro. Place about 1/2 cup rice in each of 4 bowls; ladle about 20 mussels and 1 cup coconut mixture over rice. Garnish with lime wedges, if desired.

7. Grilled fish tacos

source dishmaps.com

Ingredients

• 4 halibut fillets (5 ounces each), skin removed


• 2 tablespoons extra-virgin olive oil


• coarse salt and ground pepper


• 12 corn tortillas


• 2 cups finely shredded green cabbage


• 4 radishes, thinly sliced


• 1 cup fresh cilantro


• 3 scallions, thinly sliced


• 1/2 cup 2 percent greek yogurt


• 1 lime, cut into wedges

How to cook

• Rub fillets with olive oil and season both sides with salt and pepper. Heat a grill pan over medium-high heat. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.


• Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.

8. Teriyaki salmon with lemon rice noodles

source recipesfromapantry.com

Ingredients

• 2 salmon fillets with the skin on


• 3 tbsp teriyaki sauce


• 150g (5¼oz) uncooked rice noodles


• 1 large carrot peeled and grated


• 3 radishes finely sliced


• 3 spring onions (scallions) finely sliced


• Handful of fresh coriander (cilantro) chopped


• 3½ tsp lemon juice


• 1tsp sesame oil


• Salt to taste


• 1 tbsp sesame seeds toasted

How to cook

• Put the salmon fillets in a shallow bowl and pour on the teriyaki sauce.


• Leave to marinate for 20 mins, making sure to spoon some of the sauce over the fish at least once during that time.


• Cook the rice noodles according to the packet instructions, then drain and place in a bowl.


• Add the carrot through to the salt to the noodles, mix and set aside.


• Heat the grill and then grill the salmon skin side up for 5 mins.


• Turn the salmon over, spoon the marinade over the fish and then grill for up to 5 mins until the fish is cooked through.


• Serve the grilled salmon, sprinkled with the sesame seeds over the noodles.

9. Pumpkin fritters with parsley and garlic

source mydorot.com

Ingredients

• 2 cubes Dorot’s Frozen Chopped Parsley


• 1 cubes Dorot’s Frozen Crushed Garlic


• 1/2 cup feta or blue cheese (crumbled)


• 1/2 flour


• 1 egg


• salt and pepper to taste


• Oil for frying


• Optional: Walnuts for garnish

How to cook

• Mix the pumpkin, parsley and garlic cubes, half of the crumbled cheese, flour, eggs, salt and pepper in a bowl. Tip: Before adding the pumpkin to the rest of your ingredients, salt your grated pumpkin, let sit for 10 minutes, and pour off all excess liquid.


• Heat 1 tablespoon of oil in a large nonstick skillet.


• Once hot, scoop about a ¼ of batter per fritter into the pan for a total of four fritters at a time. Note: Don’t use too much batter as you don’t want an overly thick fritter.


• Cook until browned on bottom side, then flip and cook until golden brown on the other side, approximately four minutes per side. Repeat with the remaining batter. Take caution to adjust heat as necessary to prevent burning.


• Serve hot and garnish with walnuts and remainder of the cheese, as well as a sprinkle of honey and browned butter.

10. Singapore noodles with tofu

source vegkitchen.com

Ingredients

• 100g fine rice noodles


• 140g firm tofu


• 2 tbsp sunflower oil


• 3 spring onions, shredded


• 1 small chunk fresh root ginger, finely chopped


• 1 red pepper, thinly sliced


• 100g mangetout


• 100g beansprouts


• 1 tsp tikka masala paste


• 2 tsp reduced-salt soy sauce


• 1 tbsp sweet chilli sauce


• roughly chopped coriander and lime wedges, to serve

How to cook

• Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.


• Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.


• Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.

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