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Oven Roasted Vegetables appear on my meal plan at least 3 times a week.  In winter I roast them in the oven and in the summer I like to roast them on the grill.  One thing is always the same though, if Sarah is around she will steal the onions!  I decided to go all out with onion and roast the whole thing and stuff it with a delicious mixture of bread crumbs, spinach, mushrooms and cheese.  This dish definitely has enough onion to satisfy all of us.

Kristy

Ingredients:

• 2 good sized Vidalia or other sweet onion
• 3 tbsp extra virgin olive oil, divided
• 1 cup (packed) baby spinach
• 4 ounces mushroom, small dice
• 1 clove garlic, minced
• 1 tsp basil
• 1 tsp oregano
• sea salt and pepper to taste
• 1/2 cup Homemade Breadcrumbs
• 1/2 cup grated parmesan or pecorino romano cheese (optional)

Preparation:

1. Preheat oven to 350 degrees.
   

   Drizzle onions with olive oil, cover and bake until tender

2. Cut the top and bottom of the onions off and peel off the outer skin. Place the onions in a baking dish and drizzle 1 tbsp olive oil over the onions.
3. Cover and bake for about 1 hour or until the onions are tender but not falling apart.
4. Remove from the oven and let cool.
   

   Saute spinach, mushrooms and garlic until the spinach has wilted and the mushrooms are tender

5. Place the remaining olive oil in a skillet and over medium heat saute the spinach, mushroom and garlic until the spinach has wilted and the mushrooms are tender.
6. Season with the basil, oregano, salt and pepper.
7. Remove the center of the onions (I use two spoons inserted on either side of the onion) leaving about a 1/2 inch thick outer layer.
8. Chop the onion centers and add to the spinach mixture.
9. In a bowl mix together the breadcrumbs and the cheese (if using). Add the spinach mixture and stir to combine.
   

   Spoon the spinach mixture into the onion shells

10. Spoon the breadcrumb mixture evenly into the onion shells. There will probably be some left so just spoon it around the outside of the onions.
11. Bake, uncovered approximately 15 minutes.
12. Serve immediately.

Nutritional Info:

Makes 2 servings as a side dish or 4 servings (each onion sliced in half) as an appetizer.

Nutrients per serving:  Calories: 207.5, Cal. from Fat: 124, Total Fat: 14g, Sat. Fat: 3.5g, Carbs: 13.5g, Fiber: 2g, Sugars: 2.5g, Protein: 7.5g, Sodium: 211.5mg, Chol: 0mg

Notes:

The onions are best when served and eaten immediately.  You can store any leftovers in an airtight container in the fridge but they will be slightly drier when eaten the next day.

For a gluten free meal make sure to use gluten free bread when making your breadcrumbs.

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Let me just start by saying I am not a huge fan of tofu so I would understand  passing this recipe by if you feel the same way. However, if like me, you give this baked tofu a try it might change your mind. I think baking tofu changes everything I don’t like about it and makes it really good. This baked tofu recipe mimics lemon chicken and it pairs perfectly with the lemon quinoa.

Kristy

Ingredients:

• 16 ounces extra firm organic tofu
• 1 cup red quinoa
• 1 1/4 cups water
• 1 cup sugar snap peas, thinly sliced on the diagonal
• 2 green onions, thinly sliced
• 3 tbsp low sodium organic tamari
• 2 lemons, juiced and 1 tablespoon zest
• 3 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp raw honey or coconut nectar
• 2 tbsp minced fresh basil

Preparation:

1. Fold a couple of paper towels into fourths and place on a cutting board or other flat surface. Place the block of tofu onto the towels and cover with another layer of folded paper towels. Place a cutting board or plate on top and then place a weight on top of the cutting board (a large can of something from your pantry will work fine). Let the tofu sit like this for 15 minutes.
   

   Press the tofu for 15 minutes

2. In a small bowl whisk together tamari, olive oil, lemon juice, mustard and honey. Add in the basil and green onions (reserve a few of the green pieces for the garnish). Set aside.
3. Once the tofu has been pressed cut it into 1/2 inch thick strips.
4. Place the strips in a large resealable plastic bag or shallow pan and pour half the marinade over them. Seal or cover and place in the refrigerator, turning over occasionally for at least 2 hours or overnight.
5. Heat oven to 350 degrees.
   

   Bake marinated tofu strips for 25-30 minutes, turning halfway through

6. Transfer the tofu to a baking sheet and bake 25-30 minutes, turning over halfway through.
7. While the tofu bakes, heat water to boiling in a medium sized pan. Add the quinoa, cover and reduce heat and simmer for 10 minutes.
   

   Add peas to quinoa and continue cooking 5 minutes

8. After 10 minutes add the peas to the quinoa and continue cooking for 5 minutes more. Remove from heat, let stand 5 minutes and then fluff. Add the remaining marinade and stir.
9. Once the tofu has baked, remove from the oven and cut into cubes.
10. Spoon 1/4 of the quinoa mixture onto a plate or bowl and top with 1/4 of the cubed tofu.
11. Garnish with the lemon zest and reserved green onion.

Nutritional Info:

Makes 4 servings.

Nutrients per serving:  Calories: 324, Cal. from Fat: 150, Total Fat: 17g, Sat. Fat: 2g, Carbs: 23.5g, Fiber: 3.5g, Sugars: 6g, Protein: 10g, Sodium: 528.5mg, Chol: 0mg

Notes:

Any leftovers can be stored in an airtight container in the fridge for up to 3 days.