Posts tagged with Recipes
Honestly, Mondays are one of the most hectic nights every week in our household. The kiddo has sports practice, the husband has a long-standing workout and I'm on dinner duty.
I'd imagine that many people also have a similar Monday, and if you're trying to keep dinner meatless, your schedule might just complicate things. Especially if you're only meatless one night per week (it does take practice if you're not used to it).
Busy people, this recipe is for you. There's nothing to cook, really, except the broccoli, and you could probably skip that part if you need to, or use frozen broccoli you've defrosted in the microwave. Everything else in the recipe is no cook, relying on canned goods and a zesty dressing to make the recipe hearty and tasty.
Garbanzo, Broccoli & Tomato Salad with Mustard Dressing
15 ounces garbanzo beans (1 can), rinsed and drained, or cooked dry garbanzo beans
2 cups broccoli florets, blanched 2 minutes
14 1/2 ounces (1 can) diced tomatoes, well drained
1 tablespoon brown mustard
2 tablespoons red wine vinegar
1/4 cup red onion, finely minced
1 tablespoon cold water
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Place the garbanzo beans, broccoli and tomatoes in a bowl. Mix the dressing ingredients together and pour over the salad. Toss to mix and evenly coat with the dressing. Serve chilled or at room temperature.
Variation: Cannellini beans can be used as a substitute for garbanzo beans.
(recipe from www.edenfoods.com)
If you're looking for a twist on the ubiquitous baked mac 'n' cheese casserole, this Meatless Monday is for you.
Rather than using cheese, this casserole uses coconut milk and butternut squash to create a delicious texture. Topped with breadcrumbs, it has has he same crusty-creamy warm consistency that makes baked mac 'n' cheese a hit.
It'll take about an hour to make, but it'll be worth it for the sweet-and-savory, creamy goodness.
Butternut Squash and Macaroni Casserole
2 tablespoons olive oil
1 large yellow onion, thinly sliced
1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 (15 ounces) can coconut milk
Salt and pepper to taste
1 tablespoon chopped sage
3/4 pound dried elbow macaroni
1/2 cup chopped toasted walnuts
1/2 cup bread crumbs
Preheat oven to 350 F. Lightly oil a 9-by-13-inch casserole dish; set aside.
Heat oil in a medium pot over medium heat. Add onions and cook, stirring often, until softened, 5 to 7 minutes. Add squash, coconut milk, salt and pepper and bring to a boil. Cover, reduce heat to medium low and simmer until squash is tender, about 20 minutes. Stir in sage and simmer 1 minute more. (This part can be made ahead, up to 1 day in advance.)
Meanwhile, bring a large pot of salted water to a boil. Add macaroni and cook until tender but still firm, about 8 minutes. Rinse in cold water, drain well and transfer to a large bowl. Transfer squash mixture to bowl with macaroni. Add walnuts, salt and pepper and toss to combine. Transfer to prepared dish and top with bread crumbs. Bake until just golden brown and hot throughout, about 30 minutes.
(Recipe from wholefoodsmarket.com)
One great thing about Meatless Monday is that if you had a busy weekend and didn’t have a chance to make something substantial for dinners or lunches for the week ahead, it’s easy to rectify with the right family-style entrée.
An entrée like this one: spinach manicotti. It’s simple, full of flavor, makes a ton and is sure to please adults and kids alike. Plus, it’ll reheat well and gives you a sneaky serving of spinach, right in there among the tasty red sauce and ooey-gooey cheese.
1 box (8 ounces) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 ounces)
1/4 teaspoon crushed red pepper
1 container (15 ounces) ricotta cheese
1 box (10 ounces) frozen cut spinach, thawed, drained and squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 (25.5-ounce) jar pasta sauce
Heat oven to 375 degrees. Cook manicotti as directed on box. Rinse with cool water; drain well. In a medium bowl, stir together 1 ½ cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
In bottom of ungreased 13x9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti, place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil.
Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining ½ cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.
— Recipe from www.muirglen.com.
Honestly, I just thought the name of this recipe was cute and had to use it for a Meatless Monday. Apparently, I'd gone through my whole life and had never heard of this British dish, so named for the sound the veggies make while being cooked.
It's basically a giant potato pancake with veggies in it so that it sort of resembles a frittata without the eggs. It's hearty and healthy and would work really well for a weeknight dinner. Especially on a game night Monday.
Potato and Kale Bubble and Squeak
1 3/4 pounds russet potatoes (about 3 large or 5 small), peeled and quartered
2 tablespoons unsalted butter
2 tablespoons milk
1/2 (1-pound) bag frozen and defrosted chopped kale, or 1 cup cooked, cooled chopped kale
4 green onions, finely chopped
1/2 teaspoon fine sea salt
1/4 teaspoon cracked black pepper
1 tablespoon canola oil
Place potatoes in a large saucepan and cover with cold salted water by 2 inches. Bring to a boil over high heat, then lower the heat and simmer until they are very tender, 15 to 20 minutes. Drain thoroughly. Return potatoes to the pot and add butter and milk. With a potato masher or large fork, mash potatoes until very smooth.
Meanwhile, if using frozen kale, defrost according to package directions. Squeeze kale gently with your hands to remove as much water as possible. Add kale, green onions, salt and pepper to potatoes and stir until combined.
Heat a large skillet over medium heat and add oil. When hot, scrape the potato mixture into the pan and use a spatula to level the top. Cook until golden brown on the bottom, 8 to 10 minutes. Working in sections (the cake will break apart as you flip it) use a spatula to flip the pancake over, then press the top gently with the spatula to make the top smooth again. Continue cooking until the bottom is browned and the potatoes are heated through, about 8 more minutes. Serve warm.
— Recipe from www.wholefoodsmarket.com.
Maybe it was the frost on the roof tiles this morning, but I'm in a sudden mood for something warm, gooey and totally satisfying. Thus, this week's Meatless Monday choice is one for total comfort food: nachos with a twist.
Even if it does warm up, I think you'll take a liking to this one...
1 tablespoon vegetable oil
1 can (15 ounces) refried beans
1 packet enchilada sauce mix
1 cup water
8 ounces tomato sauce
8 cups tortilla chips (approximately a 7-ounce bag)
2 cups shredded sharp cheddar cheese
1 cup diced fresh tomatoes
Fresh jalapeno slices (optional)
Preheat oven to 350 degrees.
Warm oil in a skillet over medium heat. Spread refried beans out in skillet. Fry 5 to 10 minutes.
Meanwhile, in a saucepan on medium heat, whisk together enchilada sauce Mix, water and tomato sauce. Bring to a simmer, then decrease heat and cook while beans fry.
Pile tortilla chips on a large, ovenproof platter. Top with refried beans, enchilada sauce, cheese, tomatoes, and jalapenos. Bake for 5 to 10 minutes or until cheese has melted. Serving Suggestions
Top with sour cream, green onions, and black olives. Use more chips if needed.
— Recipe from www.organicvalley.coop, courtesy of Simply Organic.