The internet has made it so you’ll never have to buy a cookbook again– but it also begs the question: where do we even begin? Add in time constraints and recipes that call for hard-to-find ingredients and what seems like an infinite number of choices starts to narrow considerably. Of course, that’s where the internet comes in once more, with countless recipes and even entire blogs devoted to quick and simple eating. Here’s three more to add to the mix, with something for everyone’s tastes.
Roasted String Beans
These green beans are easy but mighty. Using french green beans will typically create a more flavorful dish, but any string green beans will do. Shallot gives these beans a slightly sweeter flavor than regular onion, but if necessary, you can substitute the shallot with an equivalent amount of chopped onion.
2 cups french string beans
1 shallot, finely chopped
Garlic pepper to taste
Sea salt to taste
2 tbsp olive oil
- Bring a pot of water to a boil. Trim the ends of the beans and place them in the pot. Cover and let simmer for 2-5 minutes, checking periodically.
- Peel shallot and chop shallot into small pieces.
- Strain beans and set aside. Pour olive oil into a pan, setting the stovetop to a medium temperature. Add beans and chopped shallot.
- Season with garlic pepper and salt to taste, then cover the pan to minimize contact with hot oil. Periodically turn the beans until lightly browned.
- Add any more salt or pepper desired before serving.
General Tso’s Tofu
Tofu is something of a superfood: it provides lots of protein and vitamins, but with the added bonus of being low in fat and calories– not to mention it’s versatile, easy to cook, and boasts a long shelf life. If you’ve never prepared it before, this three-ingredient recipe will walk you through the steps.
⅓ block tofu (per serving)
General tso’s sauce
1 tbsp Canola or vegetable oil
Optional: any veggies of your choice
- Open the tofu package and drain the water. It’s easiest to press tofu when working with a full block, and any pressed tofu not used can be stored for up to five days.
- If you do not have a tofu press, slice the tofu in half along the side to remove further excess water. Place one layer on a paper towel, wrapping it a few times. Place the second layer of tofu directly on top of the first and repeat. Set a moderately heavy object, such as a pan or a few books, on top of the tofu and wait about 15 minutes. Waiting longer will yield crispier tofu.
- Once the tofu is fully pressed and drained of water, slice into cubes and set aside. Bring the stovetop to medium heat and pour oil into a pan. Add tofu and any vegetables of choice.
- Fry until the tofu is lightly browned and has a crispy texture, then turn the stovetop heat to low and pour sauce over cubes until heated. Let cool and serve warm.
Protein French Toast
Who says you can’t have breakfast for dinner– Especially when the breakfast in question is packed with protein and is this delicious? Nutritional yeast is protein-dense, full of minerals, and the best part: it tastes good with just about everything. While going easy on the toppings will make this dish a healthier one, we can all agree that sometimes a little more maple syrup than necessary never hurt anybody.
2 eggs (or six tbsp Just Egg plant scramble)
½ cup milk or plant milk
Bread of choice, 3-4 slices
1 tbsp nutritional yeast
¼ tsp cinnamon
¼ tsp vanilla extract
¼ cup maple syrup
Organic powdered sugar to taste
Optional: fruit of choice
- Mix eggs, milk, cinnamon, nutritional yeast, and vanilla in a bowl.
- Soak bread slices in mixture for up to 30 seconds per side, then place in a nonstick pan or pan sprayed with cooking spray.
- Turn french toast over once browned on one side, and cook until both sides are even and the slices are firm.
- Serve with powdered sugar and maple syrup and any other toppings of choice.