Last night, I made something new using the Lightlife Smart Cutlets my mom gave me the other day.
Though these kinds of processed soy products were helpful to me when I was first getting used to eating more meatless meals, I’ve come to prefer naturally-occuring forms of plant-based protein like beans, legumes, and nuts, and when I go for soy, I lean more towards tofu and edamame. I have to admit, though, the nutrition stats on these weren’t so bad—pretty good, actually:
Per Chris’ request, I whipped up a sofrito-inspired sauce. I’m a sucker for basically anything that involves tomatoes and copious amounts of garlic, and the jalapeno adds an extra kick to it—perfect for a rainy day.
- 5 cloves garlic
- 1 jalapeno pepper, seeded
- 1/2 c roasted red onion, chopped (raw would be okay too)
- 1 roma tomato, seeded and chopped
- 1/2 a roasted red pepper
- 1/4 c red sauce (optional—I just had some handy)
- ~1 tbsp olive oil
- salt, pepper
- Combine garlic, jalepeno, and red onion in a food processor. Process until finely chopped.
- Heat olive oil in a saucepan or skillet. Add garlic, jalepeno, and red onion and stir on medium-low heat.
- Add tomato and roasted pepper to mixture. Lower heat. Add tomato sauce if desired. Season with salt and pepper to taste.
- Simmer on low for 20 minutes or until flavors have blended together and mellowed.
I served the “cutlets” over brown rice and poured the sauce over that, and to round out the meal, I added some leftover kabocha squash. For the sake of photography, I could have used a smaller plate, but whatever. It tasted really good, and I will definitely be making this again.
Hope you have a good weekend planned. My goal is to keep myself as busy as possible until Sunday night, when the dietetic internship placements are announced! I’m thinking a trip to the Vegetarian Food Festival may be in order…If anyone is planning to go, let me know!