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Old 01-28-2014, 03:22 PM   #14
Junior Member
Join Date: Jan 2014
Location: Rainy Washington State Coast
Posts: 5

S/C/G: 320/312/140

Height: 5'3 1/2"


Hi Alannabee,

I'm so glad to see there are other pescitarians on 3FC! I started my pescitarian diet on January 1st. These have been my go to recipes for quick, nutritious meals.

Vegetarian Apple Stir-Fry

2 Granny Smith apples
1 cup sliced carrot
1 cup snow peas
1/3 cup dry roasted peanuts
2 tbs canola oil (I use extra virgin olive oil instead)
1 tbs basil
2 cups cooked rice
soy sauce to taste (optional)

Start steaming your brown rice ahead of time.
Heat canola oil in frying pan on medium heat.
Add carrots peanuts and basil stirring frequently for 5 minutes.
Add snow peas and cook for another 5 minutes stirring frequently.
Add apples and stir.
Top rice with mixture.
Add soy sauce if you prefer

Tofu Stroganoff

1 (16 ounce) package uncooked egg noodles
2 (12 ounce) packages extra-firm tofu, drained and diced
1 tablespoon vegetable oil
2 onions, sliced
1 (12 ounce) container cottage cheese
2 tablespoons sour cream
1 sprig fresh dill weed, chopped
8 ounces mushrooms, sliced
1 teaspoon garlic, minced
2 tablespoons soy sauce


Bring a large pot of water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium heat, and saute the tofu 5 minutes on each side, until lightly browned. Set aside. Place the onions in the skillet, and cook until tender. Mix in mushrooms, garlic, and soy sauce, and cook until heated through.
In a bowl, mix the cottage cheese, sour cream, and dill. Stir into the skillet. Return tofu to skillet, and continue cooking just until heated through. Serve over the cooked noodles.

mock tuna salad

1 can chick peas (garbanzo beans), drained and mashed
2 tbs light mayo
1 tbs spicy mustard
1 tbs sweet relish
1 green onion

I use this for sandwiches or on top of a salad
hawksgal12 is offline   Reply With Quote