Category Archives: Meatless Mondays
Hummus has always been one of my favorite side dishes. This recipe is pretty easy to prepare and delivers big on flavor. Enjoy!
Great way to enjoy spicy homemade cornbread, and drizzled with honey for good measure… Read the rest of this entry
This was a Christmas side dish experiment that turned out really well. The sweetness of the squash, savory chard, crunch of the nuts, and some holiday spices make this veggie dish a winner, enjoy! Read the rest of this entry
Simple sweet and delicious baby carrots, enjoy! Read the rest of this entry
This dish was inspired by my good friend and fellow blogger Rena from Athens, Greece Read the rest of this entry
1 large jicama (1 1/2 pounds), peeled & cubed
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 cup chopped red onion
1 14 oz can of Cannellini Beans (drained & rinsed)
1 large fresh nectarine sliced into small squares
1/2 cup chopped fresh cilantro
2-3 mint leaves finely chopped
1/3 cup lime juice
1 Tbsp olive oil
dash of cayenne
dash of paprika
Simply toss all ingredients together (except lime juice, salt, and olive oil) and refrigerate for about 1 hour. Remove and add lime juice and olive oil and toss well. Salt to taste and enjoy. Bon Appetit!
At one point in my younger years I really did not like mushrooms and I really could not tell you why. Today I enjoy all different types of them, so I like to experiment and try them in a multitude of ways. This recipe will make a hearty appetizer or if you want you can serve it up with crusty bread to soak up the garlic flavored juices. Bon Appetit!
1 lb medium-large baby bella mushrooms
4 oz of Stilton cheese
juice of 1/2 lemon
6 Tbsp melted butter
1/2 cup chopped walnuts
1 cup of white bread crumbs or panko (I used stale baguette I had in the kitchen already)
3 garlic cloves, finely chopped
5 Tbsp chopped fresh parsley
1 oz of freshly grated parmesan cheese
salt and fresh ground pepper to taste
First, core the stems from the mushrooms with a pairing knife, leaving only the cap. Pre-heat the oven to 400 degrees Farenheit and place the mushrooms in an ovenproof dish and sprinkle half the garlic over them, then drizzle about 3 Tbsp of the melted butter over them along with the lemon juice. Season with salt and pepper and bake 15-20 minutes. Remove from the oven and allow to cool.
Gently cream the Stilton cheese with the chopped walnuts and mix in about 2 Tbsp of the breadcrumbs, then fill the mushrooms evenly with the mixture, do not over-stuff. Pre-heat the broiler. Mix the remaining garlic, breadcrumbs black pepper, and melted butter in a bowl and stir in the parmesan cheese and parsley. Cover the stuffed mushrooms with the breadcrumb mixture and broil for about 5 minutes until crisp and browned. Serve immediately and enjoy 🙂
For this Meatless Monday I decided to prepare a healthy raw sprout salad using different types of sprouts. This is rather easy to do and a great alternative to meat. You can choose the type of sprouts you wish, I chose to use lentil sprouts, black-eyed pea sprouts, alfalfa sprouts, green & snow pea sprouts, some scallion, and I also prepared some sprouted wild rice by soaking 1/2 cup of the grass (yes, wild rice is a grass/aquatic seed) in water for 2-3 days, changing the water 3 times per day. This causes the rice to sprout and become softer but not as soft as when cooked. I added tomatoes to give the salad a different texture and tossed it all up in a light white wine vinegarette I prepared. This turned out delicious and satisfying, so be sure to make enough so you can bring a bit of it to work with you for a hearty and healthy lunch. Bon Appetit!
We will kick off this Monday with a vegetarian dish that is easy to make and sure to get your taste buds kicking! This recipe will make a good side dish, or a main entrée if you add some crusty bread. Whatever your choice may be, this is pure delicious and healthy eats.
4 oz butter beans, soaked overnight (or 2 14 oz cans, drained)
2-3 Tbsp olive oil
1 onion, chopped
2-3 garlic cloves, crushed
1 oz ginger root, peeled and chopped
pinch of saffron threads
16 cherry or large grape tomatoes
pinch of sugar
handful of kalamata olives, pitted
1 tsp ground cinnamon
1 tsp paprika
small bunch of flat leaf parsley, chopped
salt and ground pepper
If using dried beans, rinse and drain them and place them in a large pot with water. bring to a boil and boil for 10 minutes, then reduce to a simmer and cook beans 1-1 1/2 hours until tender. If using canned beans, just drain, rinse and set aside.
In a separate pan, heat the oil then add the onion, garlic and ginger. Cook for about 10 minutes until soft. Stir in the saffron threads, followed by tomatoes and sugar. As the tomatoes begin to soften, add the butter beans. Once all ingredients are heated through, stir in the olives, cinnamon and paprika. Season to taste with salt and pepper and sprinkle with parsley. Serve immediately, plain or over rice or pasta. Bon appetit!
You will need:
1 lb of kale, ribs removed and blanch
1/4 cup sliced almonds, toasted
1/2 cup dried cranberries
1 tsp sea salt for boiling water
1/4 tsp black pepper
1/4 tsp red pepper flakes
Juice of 1/2 a lemon
2-3 tsp olive oil
1/4 cup of shaved fresh parmesan
Blanch kale leaves in rapidly boiling salted water for three minutes; remove and shock in ice water
Rough chop cooled kale
Mix in cranberries, almonds, red pepper, olive oil and lemon juice
Toss with fresh shaved parmesan cheese and serve
You will need:
1 cup uncooked wheat berries
3/4 teaspoon salt, divided
1/4 teaspoon red pepper flakes (you know I love a KICK in my dishes)
3 tablespoons shelled pistachios
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon ground coriander
1/2 teaspoon grated peeled fresh ginger
1/2 cup golden raisins
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
1/2 cup (2 ounces) crumbled goat cheese
Preheat oven to 350°.
Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour or until tender. Drain.
Place pistachios on a baking sheet. Bake at 350° for 8 minutes, stirring once. Cool slightly, and chop.
Combine oil, juice, honey, coriander, ginger, and remaining 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add warm wheat berries and raisins; stir well to combine. Let stand for 20 minutes or until cooled to room temperature.
Add nuts, 1/4 cup green onions, and cilantro to wheat berry mixture. Transfer to a serving bowl, and sprinkle with crumbled goat cheese.
You will need:
2 Tbsp olive oil
2 cups onion, chopped
2 cloves of garlic, minced
2 tsp ginger, finely chopped
1/2 tsp ground clove
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/4 – 1 tsp cayenne pepper (depending on your heat tolerance)
1 tsp ground turmeric
1 tsp garam masala
1/2 – 1 jalapeno, chopped (optional)
2 15 oz. cans of chickpeas, drained
1 14.5 oz. can of diced tomatoes
1 lb. raw baby spinach
In a large skillet heat oil, saute the onions until tender.
Stir in the garlic, ginger, and jalapenos. Cook for about a minute.
Stir in the cloves, cinnamon, cumin, coriander, salt, cayenne pepper, tumeric, and garam masala. Then add in the diced tomatoes with the liquid. Cook and stir for about a minute, thoroughly mixing the spices.
Mix in the drained chickpeas and half a can of water. Cook for 4-6 minutes over medium-high heat.
Start to add in the spinach into the curry. The best way to do this is to take a couple of handfuls of spinach and put it into the skillet. Cover the skillet with the lid and let the spinach reduce down. Uncover the skillet, mix more of the raw spinach in. Repeat the process until all of the spinach has been added.
Reduce the heat to medium and simmer the curry for another 30 minutes to 1 hour, stirring and adding spinach occasionally. This will allow the chickpeas to soften, absorb the spices, and allow the curry to thicken up. Remove from heat and serve with naan or other flat bread. Bon Appetit!
Second round of S.U.T’s Chopped competition (entree round). Ingredients given were Tofu, Pretzels, cauliflower, and Pimento cheese. Maybe you should try my recipe and give me feedback with your opinion of this dish:)) Indian Aloo Gobi (made with tofu), Indian style zesty Pretzels, and a Coriander Spiced Pimento Cheese dip
Indian Aloo Gobi (made with tofu)
1 (14-ounce) package firm water-packed tofu, drained
1 medium onion
2 tbs canola oil
1 tsp black mustard seeds
3/4 tsp cumin seeds
2 tsp curry powder
4 garlic cloves
1 (1/2-inch) piece fresh ginger, peeled and coarsely chopped
4 cups cauliflower florets
1/2 cup water
1 tsp salt
1 14 ounce can diced tomatoes, undrained
2 cups hot cooked basmati rice
1/4 cup chopped fresh cilantro
1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a heavy skillet. Let stand 30 minutes. remove paper towels. Cut tofu into 1/2-inch cubes.
2. chop onion finely; pulse until finely chopped. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add mustard seeds and cumin; cook 10 seconds or until mustard seeds begin to pop. Add onion and curry powder; cook 6 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
3. Place garlic and ginger in food processor; process until a smooth paste forms. Stir garlic mixture into onion mixture; sauté 1 minute, stirring constantly. Stir in tofu, cauliflower, 1/4 cup water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
4. Serve with hot cooked basmati rice
Indian style zesty Pretzels
1 tsp cumin
1/4 tsp garlic
1/4 tsp onion powder
dash of cayenne
dash of tumeric
2 tsp of olive oil
4-6 pretzel rods (unsalted)
Coriander Spiced Pimento Cheese
2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 tsp garlic powder
1 tsp ground coriander
1/2 tsp cumin
1/4 teaspoon onion powder
1 jalapeno pepper, seeded and minced
4 ounces pimento, drained chopped
salt and black pepper to taste
Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cumin, coriander, onion powder, minced jalapeno, and pimento into the large bowl of a mixer.
Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Middle Eastern Style Curried Vegetables & Homemade Falafel Served with Tahini
Tonight I decided to try something different. In my quest to taste, de-construct and bring to you the many different cuisines of the world I made a healthy raw-vegan dish. You don’t have to be a vegetarian to enjoy dishes such as this, but it doesn’t hurt to put the meat aside once in a while also. Read the rest of this entry