Tofu and Autumn Veggie Soup

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

Produce Used:

  • about 2 cups brussel sprouts, finely chopped (or roughly chopped depending on your preference)
  • 1 large carrot stick, chopped (or shredded with a vegetable peeler — I did both)

Other Ingredients:

  • 1/2 block of firm tofu, drained and cubed
  • 1 1/2 cups water
  • 1 “not beef” bouillon cube*
  • 1 tsp essential seasoning blend
  • additional salt for seasoning
  • 1 tbsp olive oil

What to do:

  1. Heat a medium sized skillet on low heat with olive oil in it.
  2. Once hot, add cubed tofu and stir.
  3. Turn heat to medium and let tofu cook for approximately 3 minutes, stirring occasionally.
  4. Reduce heat to low, and add carrots and brussel sprouts to skillet and stir until well mixed.
  5. Add about a pinch or two of salt to lightly season the mixture.
  6. Let the tofu mix simmer, stirring occasionally until tofu has a light browning to it, approximately 4-6 minutes. Do not let the vegetables get too soft, because you want them to remain slightly crisp for the broth. Turn up the heat for the last few minutes if you would like the veggies to be cooked a bit more well-done (as in the picture). Once cooked, remove from heat.
  7. While the veggies cook, you can start the broth. Bring the water to a boil with the bouillon cube in it.
  8. Once boiling, reduce heat to a low simmer and add essential seasoning blend and stir.
  9. Continue to stir broth until bouillon cube is fully dissolved if it has not done so yet.
  10. Let broth simmer for about 2-3 minutes, then, add tofu and veggie mixture to broth and stir.
  11. Let soup simmer for another minute or two, then, remove from heat and serve hot.

Date Posted on Instagram: 04/08/2019

* I used the Edward and Sons brand and found it at Whole Foods. You should be able to find these at your local Whole Foods or Trader Joe’s or even a specialty store. If you don’t live near one of these places, you can also try purchasing the cubes online. There are also other brands that make vegan-friendly bouillon cubes.

Zucchini Squash and Veggie Dump Skillet

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

zucchini and yellow squash dump skillet

Produce Used:

  • 1/2 organic zucchini, sliced
  • 1/2 yellow zucchini, sliced
  • 4 baby bella mushrooms, sliced
  • About 2 full leaves of kale, thinly sliced

Other Ingredients:

  • 1 can Trader Joe’s fire-roasted tomatoes, mostly drained
  • 3 tablespoons jarred banana peppers, with some of the vinegar juice in each tablespoon
  • 3 teaspoons salt
  • 1 teaspoon garlic powder
  • 1-2 tablespoon nutritional yeast
  • 1 tablespoon olive oil

What to do:

  1. Heat a medium skillet on medium heat with olive oil in it.
  2. Once hot, add zucchini and yellow squash and saute for approximately 3-4 minutes.
  3. You want the squash to get a bit of a golden brown texture on each side. Turn the pieces and saute for an additional 3-4 minutes to brown each side.
  4. Add 1 teaspoon of salt and the garlic powder and saute for an additional 30 seconds.
  5. Place squash on a cloth or paper towel to drain excess oil.
  6. Return skillet to heat and add mushrooms. Saute mushrooms for approximately 3-4 minutes, until slightly tender.
  7. Add the entire can of fire-roasted tomatoes as well as the banana peppers and remaining salt; reduce heat to a low simmer.
  8. Continue to simmer the mixture until it comes to a very light boil.
  9. Add chopped kale stir into mixture until it is fully coated in the tomatoes.
  10. Continue the simmer until kale is wilted down.
  11. Transfer zucchini and yellow squash to a serving dish.
  12. Spoon some of the fire-roasted tomato sauce next to the squash.
  13. Too squash with nutritional yeast.
  14. Can be served as is or over rice for an even heartier meal.

 

Date Posted on Instagram: 10/23/18

Spanish Rice with “Beef” and Veggies

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

Latin Dump Skillet

Produce Used:

  • About 1/2 cup of baby spinach leaves
  • 2 full leaves of kale, sliced
  • 1/2 salad tomato, diced
  • 1/2 stalk of scallion, chopped
  • About 1 cup of baby bella mushrooms, chopped

 

Other Ingredients:

  • 112 cups of cooked rice
  • 1 cup Beyond Meat beefy crumbles
  • several green olives
  • 1 packet of Goya sazon seasoning
  • 2 teaspoons essential seasoning blend*
  • 1 tablespoon olive oil

 

What to Do:

  1. Prepare rice (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Cook enough rice to make at least 1-2 cups for one serving of this dish. Once rice if fully cooked, add 1/2 a packet of sazon seasoning to the pot and stir into rice. If you want a stronger flavor, you can add the entire packet but be aware that this will also increase the sodium level. I use about 1/2 of 1 pack for every cup of rice. Set seasoned rice aside.
  2. Add 1 tablespoon of olive oil to a small skillet over medium heat.
  3. Add sliced mushrooms. Saute mushrooms for approximately 3-4 minutes, until they start to become slightly tender.
  4. Add kale to skillet and stir. Continue to saute for another 1-2 minutes, then add beefy crumbles and essential seasoning blend. Stir until seasoning is well mixed and continue to saute everything until kale is completely wilted down, mushrooms are tender and have browned, and beefy crumbles are heated through, approximately 4-5 minutes.
  5. Plate rice in a serving dish or bowl; if desired, plate over a bed of raw baby spinach for extra nutrients and to add some crunch to flavor profile.
  6. Spoon mushroom and beefy crumble mix over rice.
  7. Add diced tomato, scallion and olives on top of dish, and serve.

 

* Essential seasoning blend can be found here.

Date Posted on Instagram: 9/6/2018

Carrot, Broccoli and Quinoa Tikka Masala

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

Indian veggie patty dump skillet

Produce Used:

  • 2 medium carrots, 1 carrot diced, and 1 slivered (or spiralized if you prefer)
  • About 3-4 white button mushrooms, diced (baby bellas can also be used)

 

Other Ingredients:

  • 3/4 cup cooked quinoa (I used Trader Joe’s organic white quinoa)
  • 1 Trader Joe’s Thai Sweet Chili veggie burger
  • 1/2 cup frozen broccoli florets
  • A few sprigs of cilantro
  • 1/2 cup tikka masala sauce ( I used Simply Balanced tikka masala sauce, from Target)*
  • 2 teaspoons salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ginger
  • 1 1/2 tablespoon olive oil

 

What to do:

  1. Prepare quinoa according to directions (best results occur when you prepare the quinoa uncovered, then place a cover on after the water has been absorbed and let the quinoa air in the steam for about 5 minutes). Set aside.
  2. Heat a skillet on medium heat with 1 tablespoon olive oil.
  3. Once hot, add frozen veggie patty and fry for about 3-4 minutes on each side. If you want the patty to be very crispy, fry for an extra minute on each side. Remove patty from heat and set aside on dry cloth to drain
  4. Return skillet to heat and reduce heat to low to medium; add 1/2 tablespoon olive oil.
  5. Once hot, add frozen broccoli florets and saute for approximately 2 minutes.
  6. Add mushrooms and carrots and continue to saute veggies for another 4 minutes.
  7. Add cooked quinoa to skillet, along with salt, turmeric and ginger. Stir all ingredients together well.
  8. Reduce heat to a low simmer and add tikka masala sauce. Stir sauce into mixture.
  9. Once sauce is heated through, remove mixture from heat and transfer to serving dish.
  10. Slice the veggie patty into pieces and place on top of the quinoa mixture.
  11. Garnish dish with cilantro. Bon appetit!

 

* I also have a quick recipe for a homemade tikka masala sauce from my soup recipe!

 

Date posted on Instagram: 6/18/18

Tropical Mango Cabbage Bowl

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

mango cabbage dump skillet

Produce Used:

  • about 1/4 to 1/2 a head of  cabbage*
  • approximately 1/2 cup of white button mushrooms, sliced
  • 1/24of a medium red onion, sliced
  • 1/2 of a small yellow onion, sliced
  • approximately 1/4 cup of scallion, diced
  • mango, sliced

 

Other Ingredients:

  • 1/2 cup of Beyond Meat beefy crumbles
  • 1/2 teaspoon salt
  • 1 teaspoons Trader Joe’s chili lime seasoning
  • 2 tablespoons olive oil

 

What to do:

  1. If cooking from scratch, saute cabbage in a skillet with about 1 tablespoon of olive oil until it reaches desired tenderness (see below).*
  2. If using leftover cabbage, in a skillet, heat 1 tablespoon olive oil on low-medium heat.
  3. Once hot, add mushrooms and saute for approximately 1 minute.
  4. Add red onion, yellow onion and scallion; continue to saute until mushrooms are becoming slightly browned.
  5. Add mango slices and stir; saute for another 2 minutes.
  6. Add cabbage and mix all ingredients together well.
  7. Add beefy crumbles and mix all ingredients together well.
  8. Continue to cook until crumbles are heated all the way through, stirring occasionally.
  9. Once onions are translucent, crumbles are heated through, and mushrooms are becoming caramelized, remove from heat.
  10. Transfer mixture to serving dish.
  11. Sprinkle chili lime seasoning on top. Bon appetit!

 

 

* For this recipe, I was using cabbage that was already made, which is why it’s part of the produce section. If you’re using cabbage that is leftover, add the cabbage to the skillet after you add the , just to heat it up.

If you’re making it from scratch, here is a basic cabbage recipe to use, courtesy of my mom: In a large pot or skillet, put a little olive oil in, and once it heats up add the cabbage. Saute it for a bit then fill with a little water– just enough to slightly cover the bottom of the pan but not too much. Let the cabbage continue to saute on about medium heat until it reaches the desired tenderness.

 

 

Date posted on Instagram: 6/15/18

Potato Chili

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

img_3891.jpg

Produce Used:

  • 2 small russet potatoes, quartered*

 

Other Ingredients:

  • 1 16 oz. can of kidney beans, drained
  • 3/4 cup Beyond Meat beefy crumbles
  • a few banana peppers, drained (for garnish and to add an acidic kick to the chili)
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 2-3 tablespoons olive oil

 

What to do:

  1. Heat a skillet on medium heat with olive oil.
  2. Once hot, add potatoes and fry for 5-7 minutes until they start to tenderize.
  3. Reduce heat to low-medium and add beefy crumbles.
  4. Continue to cook for approximately 4 more minutes.
  5. Add can of kidney beans and all seasonings (salt, onion, garlic and chili powders, and smoked paprika) and return heat to medium.
  6. Stir seasonings into the chili well and continue to cook for another 3-4 minutes on medium heat, stirring continuously so the beans and crumbles do not burn or stick to the skillet. Remove from heat.
  7. Transfer chili to a serving bowl. Top with banana peppers. Bon appetit!

 

* It’s kind of hard for potatoes to go “bad”. Even when they start sprouting, you can still eat them. Once they start sprouting and getting really soft– then it’s time to toss them. These potatoes were not really that soft yet but they were sprouting a lot. I literally had them sitting there for weeks and just didn’t do anything with them– it was the epitome of laziness, I didn’t even bake them! But I’m happy I didn’t because this random and unique creation turned out to be pretty tasty :-).

 

Date posted on Instagram: 4/18/18

Cabbage and Black Bean Mess Meal

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

Cabbage and Black Bean Mess

Produce Used:

  • about 1/4 to 1/2 a head of  cabbage*
  • 1/2 of a red bell pepper, sliced
  • white button mushrooms, sliced
  • 1/2 a (past) ripened avocado, sliced

 

Other Ingredients:

  • 1/2 cup of canned organic black beans, drained
  • 1/8 cup of banana peppers (with the juice)
  • 2 teaspoons salt
  • 1 teaspoon parsely
  • 2 tablespoons olive oil

 

What to do:

  1. If cooking from scratch, saute cabbage in a skillet with about 1 tablespoon of olive oil until it reaches desired tenderness (see below).*
  2. If using leftover cabbage, in a skillet, heat 1 tablespoon olive oil on low-medium heat.
  3. Once hot, add mushrooms and bell peppers.
  4. Saute until veggies are tender; then reduce heat to a simmer and add black beans to skillet.
  5. Continue to cook for approximately 2-3 minutes, then add cabbage to skillet.
  6. Cook for another 2-3 minutes, stirring occasionally until cabbage is heated.
  7. Add banana peppers with juice and salt, and stir.
  8. Transfer cabbage mix to a serving plate.
  9. Top with avocado slices and sprinkle with parsley. Bon appetit!

 

 

* For this recipe, I was using cabbage that was already made– my mom gave me a lot of cabbage that she made, but I didn’t use it all and as opposed to freezing it, I used it in this dump skillet meal before it went bad! If you’re using cabbage that is leftover, add the cabbage to the skillet after you add the mushrooms, bell peppers and black beans, just to heat it up.

Cabbage is really versatile and can be cooked in many ways but I’m used to having sauteed cabbage. In a large pot or skillet, put a little olive oil in, and once it heats up add the cabbage. Saute it for a bit then fill with a little water– just enough to slightly cover the bottom of the pan but not too much. Let the cabbage continue to saute on about medium heat until it reaches the desired tenderness. Shout out to my mom for her simple sauteed cabbage recipe! 😀

 

Date posted on Instagram: 5/19/18