Posts tagged with Vegetables

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: Spinach hummus pinwheel wraps

Whole Foods Market's Spinach Hummus Pinwheel Wraps.

Whole Foods Market's Spinach Hummus Pinwheel Wraps. by Sarah Henning

These adorable little wraps are perfect for a lazy Monday night in — and for lunch the next day. They're lightning-quick to make and full of good things like avocado, red peppers and homemade spinach white-bean hummus.

I suppose you could simplify this recipe by using store-bought hummus, but if it's not too much of a hassle, it's definitely worth it to try making it yourself. Plus, you should have some leftover to use as a dip on Tuesday night.

Spinach Hummus Pinwheel Wraps

4 cups packed spinach

1/4 cup low-sodium vegetable broth or water

1 can no-salt-added cannellini beans

2 tablespoons lemon juice (from about 1 lemon)

2 tablespoons tahini

1 clove garlic

1/8 teaspoon fine sea salt

4 whole grain tortillas

1 avocado, thinly sliced

1/2 cucumber, peeled and very thinly sliced

1 small red bell pepper, very thinly sliced

Steam spinach over broth or water. Place spinach, beans, lemon juice, tahini, garlic and salt in bowl of a food processor and process until smooth. You should have about 2 cups hummus.

Spread about 1/2 cup hummus on 1 tortilla, leaving about an inch from the edge. Arrange 1/4 each of sliced avocado, sliced cucumber and sliced bell pepper on top of hummus and tightly roll up tortilla. Repeat with remaining tortillas, hummus, avocado, cucumber and bell pepper. Holding tortillas firmly, carefully cut into 3/4-inch pinwheels and serve.

— Recipe from


Meatless Monday recipe of the week: Grilled Cheese with Cilantro Chipotle Pesto and Black Bean Spread

Organic Valley's Grilled Cheese with Cilantro Chipotle Pesto and Black Bean Spread (photo from

Organic Valley's Grilled Cheese with Cilantro Chipotle Pesto and Black Bean Spread (photo from by Sarah Henning

Yes, this is the third week in a row for a type of sandwich on the Meatless Monday blog. Truly, this is by design, because, honestly, when it's 100 degrees (or close to it) at dinnertime on a Monday, the idea of something complicated seems ridiculous.

Hopefully, these three sandwiches — Grilled Summer Squash and Brie Sandwiches and Open-Face Cucumber and Tahini Sandwiches and today's Grilled Cheese with Cilantro Chipotle Pesto and Black Bean Spread — are different enough that you don't mind.

What makes today's sandwich a bit different than the other two is that it happens to be a mishmash of summery flavors melted into a very traditional meatless meal — grilled cheese. It has a Latin kick and would work really well with a salad or grilled vegetables on the side.

Note: The pesto for this sandwich is cilantro-based, but if you happen to have a large influx of basil (I know I do), you can probably sub them out and play with what you have, though you might have to adjust the flavors a bit.

Grilled Cheese with Cilantro Chipotle Pesto and Black Bean Spread


1/4 cup toasted pumpkin seeds

2 teaspoons chopped canned chipotle in adobe sauce

1/4 cup grated parmesan

2 cloves garlic

1 bunch fresh cilantro (or 4-5 cups loosely packed)

1 teaspoon honey

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup olive oil

Black Bean Spread:

1 pint black beans (drained)

2 tablespoons lime juice

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

water as needed


2 organic sourdough bread slices

2-4 tablespoons pesto

2-4 tablespoons black bean spread

1-2 cheese slices

2 teaspoons butter

Pesto: In a food processor combine the pumpkin seeds, chipotle, parmesan, and garlic. Process for 15 seconds. Add the cilantro, salt, pepper, lemon juice, and honey. With the processor running, slowly add the olive oil until the pesto is fully pureed. Remove pesto from food processor and set aside or refrigerate until ready to use.

Black Bean Spread: In a food processor combine the black beans, lime juice, coriander, cumin, salt, and black pepper. Process until smooth. Slowly add water as needed to reach a spreadable consistency. Remove spread from food processor and set aside or refrigerate until ready to use.

Sandwich: Spread pesto on the inside of one slice of bread and top with the cheese slice(s). Spread black bean spread on the inside of the other slice and place bean-side down on top of the other slice. Melt butter in a skillet over medium heat. Grill sandwich in skillet until browned on both sides and cheese is melted. Cut and serve immediately.

— Recipe by Macon Luhning for

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Meatless Monday recipe of the week: Grilled Summer Squash and Brie Sandwiches

Whole Foods' Grilled Summer Squash and Brie Sandwiches.

Whole Foods' Grilled Summer Squash and Brie Sandwiches. by Sarah Henning

Last Meatless Monday, we did a sandwich. This time, we're doing one again and we're taking it outside.

This grilled sandwich features one of the season's most prolific offerings — zucchini squash. The squash is the hearty base of this sandwich, which also includes melt-in-your-mouth brie, fresh tomatoes, garlic and, if you prefer, sprouts.

It would go great with sweet corn and a salad on (yet another) hot summer night.

Grilled Summer Squash and Brie Sandwiches

2 zucchini or medium yellow squash, sliced lengthwise into 1/2-inch-thick slices

2 teaspoons extra-virgin olive oil

1/2 teaspoon coarse sea salt

1/4 teaspoon freshly ground black pepper

4 thick-cut slices round country bread (sometimes known as a boule)

1 large garlic clove, split

10 ounces Brie cheese, sliced

1 large tomato, sliced

1 cup sunflower, radish or other sprouts

Prepare a grill for medium-high-heat cooking or preheat the broiler. Brush squash with oil and sprinkle with salt and pepper. Grill or broil, turning once or twice, until tender and nicely browned, 6 to 8 minutes. Set aside.

Grill or broil bread until just lightly browned, about 1 minute per side. Rub bread on both sides with garlic; discard garlic. Cover tops of slices with Brie; place on a cool part of the grill and cover the grill (or broil) until the cheese is somewhat melted. Top with grilled squash, tomatoes and sprouts. Cut each sandwich in half and serve.

— Recipe from


Meatless Monday recipe of the week: Mixed Grill Vegetable Salad

Time to take Meatless Monday outdoors. Because, well, who wants to turn on the oven when it's hotter than heck?

If you happen to have a shady place to grill, this Meatless Monday's for you. A sweet marinade peps up season veggies of your choice, which in-season Napa cabbage serves as a cooling addition.

Serve this salad as a main course or use that already-heated grill to do up some veggie burgers and serve the salad on the side. Either way, you can't go wrong.

Mixed Grill Vegetable Salad

1/4 cup red wine or balsamic vinegar

3 tablespoons chopped fresh basil or 2 tablespoons chopped fresh thyme

1 tablespoon Dijon mustard

Salt and pepper

1/2 cup extra virgin olive oil

10-12 cups assorted organic vegetable chunks (for skewering)

1 small head Napa cabbage, chopped (or substitute Romaine lettuce)

Sour cream

  1. Make a marinade in a large bowl by combining the vinegar, basil or thyme, mustard and salt and pepper to taste. Whisk in the olive oil in a thin stream. Toss vegetables in the marinade and let stand, tossing occasionally, about 1 hour.

  2. Heat coals in an outdoor grill. Skewer the vegetables, one type per skewer. Grill veggies until barely tender, returning them to the marinade as each type is done.

  3. Portion the chopped Napa cabbage or romaine onto 4 large plates. Toss the veggies and portion them over lettuce. If desired, drizzle a little of the vegetable marinade over all. Sprinkle each salad with sea salt and freshly ground pepper. Serve with sour cream for dipping veggies as they’re eaten. Serves 4.

— Recipe by Terese Allen for


Meatless Monday recipe of the week: Avocado Sandwich

Nothing, absolutely nothing, is easier to "cook" for dinner than a sandwich.

It takes little time to prepare, usually all the ingredients are easily accounted for, and the result is totally customizable for any special tastes in your family.

Today being Memorial Day, there are generally barbecues going on and other activities. Thus, there's a good chance that you aren't cooking at home tonight, and if you are, you've already got a set menu. Totally understandable. But if you are at home and looking for a Meatless Monday recipe — or want to plan ahead for next week's Meatless Monday — give this sandwich a try.

It's got cheese and avocado, layers of crisp vegetables, and the ease of, well, a sandwich. It would make a great lunch, too, because of course, Meatless Monday doesn't just mean meatless dinner.

Avocado Sandwich

4 slices pumpernickel, rye or whole wheat bread

1 ripe avocado (peeled, pitted and mashed)

2 slices Gruyère or Swiss cheese

1 ripe tomato (small size, thinly sliced)

1 cucumber (small size, peeled and thinly sliced lengthwise)

1/4 red onion (small size, very thinly sliced)

Baby arugula (or sprouts)

Mayonnaise (to taste)

Arrange 4 slices of bread on a cutting board. Divide the avocado between two of the slices. Spread the remaining two pieces of bread with mayonnaise.

Working with the avocado bread slices, top each with a piece of cheese, followed by several slices of tomato and cucumber, then some of the onion. Arrange the arugula or sprouts on top.

Cover with the remaining bread and cut each sandwich in half. Serve immediately.

— Recipe from


Meatless Monday recipe of the week: Open-Face Veggie Melt with Herb Mustard Spread

April showers bring May flowers, right? If the storming this weekend has you feeling a little cold and damp on the last day of April, maybe it's time for a bit of comfort food.

A nice, warm, cheesy sandwich loaded with veggies and topped with a tangy mustard sauce probably sounds like it'll warm you right up, doesn't it?

This sucker also is perfect for using up stale bread and veggie leftovers, and if that weren't good enough, it's cheesy enough to trick kids into eating their veggies. All you have to do is make the sandwich base, whip up some sauce (only three ingredients) and top with the veggies and cheese of your choosing. The cheese hides the veggies from skeptical kids, while those who actually like veggies can chose their favorites to customize the sandwich.

Open-Face Veggie Melt with Herb Mustard Spread


Whole grain bread, sliced

Butter, softened Finely diced sweet onions (or chopped green onions)

2-3 vegetables, raw or blanched (*see below) Sliced chedder or or Muenster, Provolone, baby Swiss, or Monterey Jack

1/2 cup mustard (Dijon-style)

Mustard Spread 1/2 cup mayonnaise

1/2 cup sour cream

3-4 tablespoons chopped fresh dill (or tarragon, basil, or chives)

Heat oven or toaster oven to 350 degrees. Mix herb mustard spread ingredients in a bowl. For each serving, slather mustard sauce on two slices of bread. Cut one of the slices in half diagonally and lay the two halves atop the outer edges of the second slice, mustard side up, points facing outward.

Place on baking sheet and layer the veggies on the bread. Bake until veggies are heated, 12-15 minutes. Top with cheese slices and bake until cheese is melted and sandwich is hot, another 4-6 minutes. Serve immediately.


Blanched asparagus, chopped

Arugula leaves, cut into strips

Diced zucchini or yellow squash

Chopped broccoli florets

Thinly sliced mushrooms

Sliced or diced tomatoes

Diced cucumbers

Sliced avocado

Diced green, yellow, red or orange sweet peppers

Roasted sweet red peppers, cut into strips

Grilled eggplant, cut into strips

—Recipe by Terese Allen for


Meatless Monday recipe of the week: Avocado Tacos

It's supposed to be 80 today. And most of this week, in fact. And it's October.

Because it's so hard to say goodbye to summer produce, may we suggest enjoying as much of it as you can this week before it turns cool again? These tacos hit all the right notes to feel summer-like: creamy avocado, accented with peppers and a homemade salsa with the last of the summer's tomatoes.

Basically, they're summer in a soft taco shell. Enjoy it now, it'll be gone before we know it.

Avocado Tacos

1 ripe avocado, peeled and seeded

1 medium onion, julienne

2 large green peppers, julienne

2 large red peppers, julienne

1 cup fresh cilantro, finely chopped

1 1/2 cups fresh tomato salsa (see below)

12 flour tortillas

Non-stick cooking spray

Fresh Tomato Salsa

1 cup diced tomatoes

1/3 cup diced onions

1/2 clove garlic, minced

2 teaspoons cilantro

1/3 teaspoon chopped jalapeño peppers

1/2 teaspoon lime juice

Pinch of cumin

Prepare salsa as listed below. Spray skillet with cooking spray. Lightly sauté onion and green and red peppers. Cut avocado into 12 slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa. Fold tortillas and serve.

Fresh Tomato Salsa: Mix together all ingredients and refrigerate in advance.

— Recipe from


Meatless Monday recipe of the week: Vegetarian Shepherds Pie

OK, this one’s a lot more work than usual, but once you’re done, you’ll have a hearty dish your kids will love. No kids? This one will give you leftovers for the work week.

Vegetarian Shepherds Pie

3 small potatoes (3/4 pound)

2 cloves minced garlic

1/2 teaspoon dried basil

1 1/2 tablespoons unsalted butter

2-4 tablespoons skim milk

1/2 cup chopped onion (1 medium)

1 tablespoon olive oil

1 15-ounce can kidney beans, rinsed and drained

1 14.5-ounce can diced tomatoes, drained

1 16-ounce package frozen broccoli and cauliflower mixture

1 10-ounce package frozen mixed vegetables (corn, carrots, lima beans, green beans)

1 8-ounce can tomato sauce

1/2 cup shredded low fat cheddar cheese Preheat oven to 375 degrees.

Peel and quarter potatoes. Cook in boiling water until tender, about 20 minutes. Drain. Mash with a potato masher or beat with an electric mixer on low speed.

Melt butter in saucepan, add basil and garlic and cook for 15 seconds. Add to mashed potatoes. Beat in enough milk to make potatoes light and fluffy.

Heat olive oil in a medium saucepan. Add onion and cook until tender. Stir in kidney beans, tomatoes, frozen vegetables, and tomato sauce. Heat until bubbling.

Put vegetable mixture in a baking pan. Drop mashed potatoes in small mounds over the vegetable mixture. Sprinkle with grated cheddar cheese.

Bake uncovered until heated through and cheese begins to brown, about 25-30 minutes. Serves 4.

— Recipe from


Meatless Monday: Grilled Veggie and Goat Cheese Wraps

I promised you a grilled recipe today, didn’t I? Now, I know that it’s easy to think “burger” when you think “grill.” But that doesn’t mean burgers are the only food worthy of your grill on Memorial Day.

How about adding some veggies? Then grab some goat cheese, olives and tortillas and call it dinner, minus the meat. It’s just as simple, but healthier. And it’ll still go with all the accompaniments one brings to a barbecue — salads, chips, dips, etc.

Grilled Veggie and Goat Cheese Wraps

1/2 pound button mushrooms, grilled

1 red bell pepper, cut in pieces and grilled

1/2 large eggplant, cut in chunks and grilled

1 bunch green onions, grilled

16 mixed olives, pitted (optional)

1 tablespoon lemon juice

2 ounces fresh goat cheese, crumbled

1/8 teaspoon salt

1/8 teaspoon ground black pepper

4 whole wheat tortillas

4 large lettuce leaves

Roughly chop mushrooms, peppers, eggplant, green onions and olives and then toss in a large bowl with lemon juice, goat cheese, salt and pepper. Line tortillas with lettuce and then spoon vegetable-goat cheese mixture on top. Wrap up snugly, tucking in the ends burrito-style and serve.

— Recipe from