Posts tagged with Recipes

Meatless Monday recipe of the week: Quinoa with roasted veggies

It's a good thing spring is coming fast (Thanks, Phil), because these cold days are getting kind of depressing. Not that this is the worst winter ever, but after how spoiled we were last winter, it is just a slight downer.

Spring still being a few weeks away, we've got some time to keep enjoying the hearty meals of winter without feeling too weighed down and this Meatless Monday dish is pure satisfaction. It's got dense quinoa and stick-to-your-ribs roasted vegetables that will keep you warm and happy with a nice big bowl.

Pair it with a side salad or soup and you've got a dinner that can keep you sane through a few more weeks of cold before we warm into spring.

Quinoa with Roasted Veggies

1 cup 1/2-inch cubes peeled butternut squash

1 cup 1/2-inch cubes peeled sweet potato

1 tablespoon onion granules

1/4 teaspoon fine sea salt

1/4 teaspoon ground black pepper

3/4 cup quinoa, rinsed and drained

1 1/2 cup low-sodium vegetable broth

1/2 cup slivered almonds, toasted

1/4 cup chopped fresh parsley

Juice of 1 lemon (about 2 tablespoons)

Preheat the oven to 350 F. In a large mixing bowl, stir together squash, sweet potato, onion granules, salt and pepper until evenly coated. Place on a rimmed baking sheet lined with parchment paper and roast about 40 minutes or until squash and potatoes are fork-tender.

Meanwhile, in a small saucepot bring quinoa and broth to a boil. Reduce heat to low, cover and cook about 15 minutes or until all the liquid is absorbed. Remove from heat and let stand 5 minutes.

In a large bowl, toss together roasted vegetables, quinoa, almonds, parsley and lemon juice. Serve warm or at room temperature.

(Recipe from


Meatless Monday recipe of the week: Vegetarian tortilla chili

Muir Glen's vegetarian tortilla chili

Muir Glen's vegetarian tortilla chili by Sarah Henning

Here's a Meatless Monday recipe that, dare I say, would be fabulous for this week's main event: Super Bowl Sunday.

This Mexican-inspired soup could be prepared ahead and brought to a game-watching party in a slow cooker, if you're so inclined. The hearty, tomato-based goodness is just the warming type of food that's perfect for watching the (arguably) biggest football game of the year.

Just make sure to pack the toppings — cheese, avocado and cilantro — in separate little containers. Bring along some extra tortilla chips and some salsa or guac, and maybe some sour cream, and you'll feed a whole host of people from pregame to postgame.

Note: Unless you're at your own house, you'll probably not be able to do the preparation step (lining the bowl with tortilla chips), don't worry, it'll still taste good. Have it tonight to taste test things before Sunday.

Vegetarian Tortilla Chili

1 tablespoon olive oil

1 medium onion, chopped

1 Anaheim or poblano chile, seeded, chopped

2 cloves garlic, chopped

2 cans (14.5 ounces each) fire-roasted diced tomatoes or regular diced tomatoes, undrained

1 can (15 ounces) pinto beans, drained, rinsed

1 cup water

1 tablespoon chili powder

1/2 teaspoon kosher (coarse) salt

1 medium zucchini, chopped

3 ounces yellow corn tortilla chips

1 medium avocado, pitted, peeled and chopped

1/2 cup shredded Monterrey Jack cheese

2 tablespoons chopped fresh cilantro

In 4-quart Dutch oven, heat oil over medium heat. Add onion, chile and garlic; cook 5 to 7 minutes, stirring frequently, until tender.

Stir in tomatoes, beans, water, chili powder and salt. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Stir in zucchini. Simmer uncovered 5 to 7 minutes longer, stirring occasionally, until zucchini is tender.

To serve, place tortilla chips in individual serving bowls. Spoon chili over tortilla chips. Top with avocado, cheese and cilantro.

(Recipe from


Meatless Monday recipe of the week: Tempeh and vegetable salad with miso tahini dressing

Today's Meatless Monday suggestion straddles the line between two very popular meatless dinner staples: salad and stir-fry.

It uses both principles to create something delicious and different. In fact, I think this recipe might be a good "rut-breaker" for those of you, like me, who are inclined to make the same dinner over and over and over again.

Therefore, if your Meatless Mondays are looking a bit like Groundhog Day, give this one a go. The tempeh has a dense texture to make you feel full, while the corn, pumpkin seeds, spinach, sprouts, green onion and bell pepper add a burst of flavor.

Tempeh and Vegetable Salad with Miso Tahini Dressing

1 (8 ounce) package tempeh, cut into cubes

1 teaspoon ginger juice

1 tablespoon brown rice syrup

3 tablespoons plus 1/2 teaspoon tamari

3 tablespoons balsamic vinegar

3 tablespoons sesame oil

1/2 teaspoon red pepper flakes (optional)

1/4 cup tahini

1/2 teaspoon Dijon mustard

1 1/2 teaspoon sweet white miso

1 tablespoon lemon juice

1 clove garlic, finely chopped

2 teaspoons canola oil

1 ear corn, kernels removed (about 1 cup)

1/4 cup pumpkin seeds

2 cups baby spinach

1 red bell pepper, cored, seeded and chopped

2 cups sunflower sprouts, roughly chopped

2 green onions, finely chopped

In a medium pot with a steamer basket, steam tempeh cubes for 20 minutes, then cool slightly. Put ginger juice, brown rice syrup, 3 tablespoons of the tamari, vinegar, sesame oil and pepper flakes into a wide, shallow dish and whisk to combine. Add tempeh, turn to coat all over, cover and refrigerate for 2 hours, or overnight. Drain well.

In a food processor, mix together tahini, mustard, miso, lemon juice, remaining 1/2 teaspoon tamari, garlic and 2 tablespoons warm water until smooth. Set dressing aside.

Heat canola oil in medium skillet over medium high heat. Add tempeh and cook, turning once, until golden brown all over, 10 to 15 minutes. Transfer tempeh to a paper towel to let drain and cool.

Wipe out skillet so that it is dry and return to heat. Add corn and cook, stirring often, until light golden brown, about 5 minutes. Transfer corn to a large bowl and set aside to cool slightly. Return skillet to heat, add pumpkin seeds and cook, stirring often, until golden and just beginning to puff and pop, about 2 to 4 minutes. Transfer pumpkin seeds to bowl with corn. Add tempeh, spinach, bell peppers and sunflower sprouts to bowl with corn and pumpkin seeds. Add dressing and toss to coat. Garnish with green onions and serve. Serves 4.

(Recipe from


Meatless Monday recipe of the week: Indian red lentil soup

Whole Foods' Indian Red Lentil Soup.

Whole Foods' Indian Red Lentil Soup. by Sarah Henning

Honestly, it's pretty easy to make a Meatless Monday night out of a can of soup and a hunk of bread. Chances are that if you're not a cook but you like to go meatless, you've done this a time or a million. Especially on the frigid days of mid-January. Making soup from scratch is often considered a bit laborious. You've got to simmer this, boil that and puree, puree, puree.

But this Meatless Monday entry is a bit different. It takes a lot of the work out of the equation by using ready-made vegetable broth and coconut milk as a base. Add the veggies and lentils and simmer. It only takes about 35 minutes to get it ready once everything is in the pot, just enough time to make a side salad and cut up a crusty baguette. Plus, it serves six, so there should be plenty left over to enjoy later in the week.

Indian Red Lentil Soup

1/2 teaspoon cumin seeds

3/4 cup chopped onion

1 (14.5 ounces) can diced tomatoes

1 1/2 cup red lentils

2 cups low-sodium vegetable broth

1 cup light coconut milk

Juice of 1 lemon (about 2 tablespoons)

1 1/2 cups shredded kale

1/4 teaspoon fine sea salt

Heat a saucepot over medium heat until hot. Add cumin and toast 1 minute or until aromatic. Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes. Add tomatoes with their juice and cook 2 minutes longer, stirring frequently. Add lentils, broth, 2 cups water, coconut milk and lemon juice; bring to a boil.

Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove from heat and stir in kale and salt.

(Recipe from


Meatless Monday recipe of the week: Baked squash with wild rice stuffing

Happy New Year's Eve! It's been a great 2012, no?

If you're planning on staying meatless on Mondays in 2013, finish 2012 strong with this lovely squash and wild rice dish. It's nutritious, healthy and worth the cook time (maybe plan out your night while you're waiting). It's just the right level of hearty goodness to keep you going until midnight tonight (if that's your plan) and it'll give you a great start for 2013.

Check back here next Monday for some more meatless inspiration for the first Meatless Monday of the new year. Happy 2013!

Baked Squash with Wild Rice Stuffing

2 medium acorn squash, cut in half and remove seeds

1 tablespoon extra virgin olive oil

1/4 cup diced onions

1/4 cup diced celery

1/2 cup diced fresh mushrooms

2 cups cooked wild rice, see package directions

1/2 cup dried cranberries or dried wild blueberries

1/2 cup dry pan roasted pecans, coarsely chopped

1 or 2 pinches sea salt

1/2 teaspoon dried sage powder, or poultry seasoning

Safflower oil, for oiling the squash skin

Heat oil in a skillet and sauté the onion for 2 minutes. Add celery and mushrooms and sauté another 2 to 3 minutes. Place in a mixing bowl and add wild rice, pecans, cranberries, sage and salt. Mix. Lightly oil the skin of each squash half and stuff with the wild rice mixture. Cover squash with foil wrap and bake at 350 F for 45 minutes or until the squash is tender.

(Recipe from


Meatless Monday recipe of the week: Vegan creamy broccoli cauliflower soup

Tonight being Christmas Eve and all, it's probably difficult for anyone who normally eats meat to make today a Meatless Monday. However, if you're really committed and/or not doing the family thing tonight (where you might not be able to control the meatlessness of the meal), may we suggest this soup?

It has strong flavor and heaps of nutrition to help atone for whatever the heck you might eat on Christmas Day, whether that be a big dinner with family, yearly Chinese takeout or whatever you have in your fridge while everything else is closed.

Happy holidays to all!

Vegan Creamy Broccoli Cauliflower Soup

1 tablespoon extra-virgin olive oil

1 cup (1/2-inch) cubes sourdough bread

1 medium Yukon gold potato, unpeeled, cut into (1/2-inch) cubes

1/2 yellow onion, chopped

6 cups low-sodium vegetable broth

2 cups broccoli florets, chopped

2 cups cauliflower florets, chopped

3/4 teaspoon fine sea salt

Heat oil in a large pot over medium-high heat. Add bread, potato and onion and cook, stirring often, until golden brown, 5 to 7 minutes. Add broth, broccoli, cauliflower and salt, bring to a boil, cover and simmer until very tender, about 30 minutes. Carefully purée with an immersion blender, or by working in batches with a traditional blender.

(Recipe from


Meatless Monday recipe of the week: Spaghetti with faux Bolognese sauce

When it's cold and dreary, there's nothing better to come home to than a hot meal. Double bonus if it's hearty, right?

This Meatless Monday spaghetti is ready to eat hot off the stove, and gets an extra dose of stick-to-your-ribs satiating power thanks to the addition of chickpeas. The chickpeas give the sauce a bit more of a "meaty" mouthfeel, while adding extra fiber and nutrition to go along taste and texture.

Serve this with a side of steamed veggies and you'll feel warm and nourished despite winter's appearance.

Spaghetti with Faux Bolognese Sauce (recipe from

1 can (15 ounces) chickpeas or garbanzos, rinsed and drained

1 tablespoon olive oil

1 large red bell pepper, chopped

1 jar (24 ounces) marinara sauce

3/4 cup cubed part-skim mozzarella cheese (about 3 ounces)

8 ounces whole-grain spaghetti, cooked and drained

2 tablespoons grated Parmesan cheese

Pulse garbanzo beans until they are coarsely chopped in food processor; set aside. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook pepper, stirring occasionally, 4 minutes or until softened. Add beans and cook, stirring occasionally, 2 minutes. Add sauce and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 4 minutes or until heated through. Stir in mozzarella cheese, and let stand 1 minute. To serve, spoon sauce over hot pasta, then sprinkle with Parmesan cheese.


Meatless Monday recipe of the week: Baby Spinach Salad with Peanut Dressing

If you like food with Asian-inspired flare, you'll love this Meatless Monday's take on spinach salad.

Rather than the ubiquitous berry/nut/soft cheese combo that normally dominates the spinach salad domain, this salad gets its kicks from a zesty peanut sauce that includes ginger, lime and brown sugar. Add in crispy noodles and fresh bell pepper and you've got a tasty, different spinach salad.

Baby Spinach Salad with Peanut Dressing

3 tablespoons unsweetened creamy peanut butter

2 teaspoons grated fresh ginger root

Grated zest of 1 lime

1 tablespoon fresh lime juice

2 tablespoons unseasoned rice vinegar

2 tablespoons brown sugar

1/4 teaspoon Asian chile sauce

1 1/2 teaspoons soy sauce

1/4 cup toasted sesame oil

5 ounces baby spinach

1 carrot (shredded)

1/4 cup roasted, salted peanuts (chopped, or sunflower seeds)

1/2 cup chow mein noodles

1/2 small red bell pepper (cut into thin slivers)

Place the dressing ingredients in a blender and purée until smooth.

In a large bowl, toss together the baby spinach and shredded carrots. Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.

Divide between chilled salad plates and garnish each serving with a sprinkling of peanuts, chow mein noodles and slivered pepper. Serves 2-3.

— Recipe from


Meatless Monday recipe of the week: Hearty greens soup with bowtie pasta and tomatoes

Chances are that we've all had some very, VERY hearty meals the past few days. The Thanksgiving holiday plus all the leftovers, family get-togethers and football watching add up over time. So, if you're having a bit of a food hangover this Monday, it's safe to say that you probably aren't alone.

Thus, something light yet satisfying is in order for Meatless Monday. This soup fits the bill with greens, carrots, onion, pasta and cheese for a classic veggie soup.

Take care of yourself this week and you won't be feeling your indulgent few days for much longer.

Hearty Greens Soup with Bowtie Pasta and Tomatoes

2 tablespoons olive oil

3 cloves garlic, chopped

1 medium yellow onion, chopped

1 bay leaf

Salt and pepper to taste

4 plum tomatoes, cored and chopped

2 carrots, chopped

8 cups water

1 bunch Swiss chard (about 3/4 pound), roughly chopped

1/2 bunch escarole (about 1/2 pound), stemmed and roughly chopped

1/2 pound dried bowtie (farfalle) pasta

1 (3-inch) Parmigiano Reggiano rind, plus grated Parmigiano Reggiano for garnish

1/4 pound baby spinach

Heat oil in a large pot over medium heat. Add garlic, onions, bay leaf, salt and pepper and cook, stirring often, until caramelized, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and water and bring to a boil, scraping up any browned bits from the bottom of the pot.

Stir in Swiss chard, escarole, pasta and Parmigiano Reggiano rind, reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.

Remove and discard bay leaf and rind from soup then ladle into bowls, garnish with grated cheese and serve.

— Recipe from


Meatless Monday recipe of the week: Carrot-Ginger Soup

We're entering a decadent week, folks. The last four days of this week will be full of a giant feast and then heavy, heavy leftovers for the final three days.

We all know this. We've been through it before. It is no surprise.

So, why not make this Meatless Monday a light one? Go easy on your digestion with soup made from simple, delicious and cheap ingredients? Supplement with a salad and maybe some bread and you've got yourself a little yin to balance out the Thanksgiving yang that back-ends this week.

Can't finish it all before the holiday? Soup freezes really well.

Carrot-Ginger Soup

4 cups low-sodium vegetable broth, divided

1 yellow onion, chopped

3 cloves garlic, finely chopped

2 teaspoons freshly grated ginger

1 pound carrots, coarsely chopped

1 medium Yukon gold potato, peeled and cut into 1-inch chunks

1 teaspoon lemon juice

1 tablespoon chopped fresh chives

Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, carrots, potato and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. In batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice and garnish with chives.

— Recipe from [][1].

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