Spicy Roasted Green Beans and Cherry Tomatoes with Tofu

• 1¼ pounds green beans, trimmed, cut in 1-inch segments
• ¾ pound cherry tomatoes, cut in half
• 1 14-ounce block extra firm tofu, pressed, cut in 1-inch cubes
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground cayenne pepper

1. Heat the oven to 450ºF. Place the green beans, tomatoes, and tofu on a large rimmed baking sheet. Drizzle with the olive oil and toss to coat. Sprinkle the salt, black pepper, and cayenne pepper over the top and toss to coat. Cover with aluminum foil.
2. Bake for 45 minutes. Uncover and bake another 30 minutes. Serve.

Serves 4

If you avoid soy, or just don’t like tofu, the roasted vegetables are good on their own too.

This recipe is being shared in Meat Free Mondays, Allergy Free Wednesday, and Gluten Free Fridays.

Buttery Cabbage with Dill

• 4 tablespoons butter, divided
• 1 pound Savoy Cabbage, cut in half, cored, thinly sliced lengthwise
• ¼ pound carrots, cut into matchsticks
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt
• 3 tablespoons chopped fresh dill

1. Heat a large skillet over medium-high heat. Add 2 tablespoons butter. Once melted, add the cabbage, carrots, pepper, and salt. Stir well. Cover and reduce heat to medium. Simmer for 5 minutes.
2. Add the remaining butter and the dill. Cook for 1-2 minutes, until the butter is melted. Stir well. Serve.

Serves 4

Savoy cabbage is more tender than standard green cabbage and I like the crinkliness. That being said, the recipe works fine with plain old green cabbage too.

This recipe is being shared in Meat Free Mondays, Allergy Free Wednesday, and Gluten Free Fridays.

Wasabi Pea Mashed Potatoes

• 1½ pounds Russet potatoes (2 large), cubed
• salt
• 1½ cups frozen peas
• ¼ cup avocado oil
• 1 tablespoon wasabi powder

1. Place the potatoes in a medium-large pot and cover with cold water. Salt liberally. Cover and set over high heat. Once boiling, reduce heat to low and simmer for 15 minutes. The potatoes should be mostly cooked through. Increase the heat to medium, then add the peas. Cook another 5 minutes. Drain and place in a large bowl.
2. Start mashing the potatoes and peas. Add in the oil and wasabi powder. Continue mashing and stirring until desired smoothness. Adjust salt if necessary. Serve.

Serves 4-6

Personally, I would have liked more wasabi. Mike thought it was fairly strong as is. The potency depends on the specific wasabi powder you have and how fresh it is, so taste as you go.

I’m a skins-on kind of lady. But peeling the potatoes might make for a smoother end product.

This recipe is being shared in Allergy Free Wednesday, Full Plate Thursday, and Gluten Free Fridays.