Lately, I have been experimenting with a vegetarian diet. The Bear could never give up meat, and since I don’t want to make two dinners every night, I still eat meat. I just don’t eat meat every single day. My fascination with a meatless diet goes back to my childhood when I declared I was a vegetarian. I used it as a free pass to eat all the carbohydrates I wanted. I LOVE pasta and bread! That lasted for about a month before my mom caught on to my antics. Of course, a proper vegetarian diet is about balance.
There are so many healthier protein options that do not come with the cholesterol or guilt like meat products. Recently, I have been enjoying sietan, tempeh, tofu, and many, many beans. Sidebar: be sure to get Non-GMO meatless products. GMOs are genetically modified foods and corp growers modify the seeds to be resistant to herbicides and viruses. That may sound like a good idea, but here is why it’s not!
Let me jump off my high horse and share this recipe with you!
- Bibimbap Bowl:
- 2 cups kale
- 1 large carrot, julienned
- 1 small zuchinni, julienned
- ½ cup bean sprouts
- 2 eggs (remove egg for vegan option)
- 8 oz package of seitan
- 2 cups cooked brown rice
- 1 teaspoon of grapeseed oil
- 2-3 gloves of garlic, minced
- 1 inch cube of ginger, minced
- Bibimbap Sauce:
- 2 tablespoons of sriracha
- 1 tablespoon of rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 3 drops of stevia
- Whisk all sauce ingredients together in a medium bowl; set aside.
- Heat skillet to medium. Add gradeseed oil, garlic, ginger and seitan. Cook for 6 to 10 minutes flipping halfway through until the seitan is crispy.
- While the seitan is cooking, steam the kale with one tablespoon of water on a hot skillet. This should take 3 minutes, then set aside.
- Steam carrots, zucchini, and bean sprouts with one teaspoon of water on the same skillet; set aside.
- Cook two over-easy, over medium, or scrambled eggs.
- Top the cooked brown with the seitan, vegetables, egg and sauce. Enjoy!
Even the meat loving Bear enjoyed this recipe!
Before I started juicing fruits and vegetables, the fresh ginger I bought would go bad before I could use it all. My grandma taught me to freeze peeled one-inch cubes of ginger. The frozen ginger still holds the strong flavor and tastes fresh. Simply take a cube of the ginger out of the freezer and defrost it for 30 seconds to one minute.
What are some tips you have learned from your grandparents?