Meatless Monday: Butternut Squash Pizza

Happy Monday all!

Let’s talk about butternut squash. This squash is stuffed full of vitamin A and B complex. Vitamin A is an immunity booster and great for your vision, and vitamin B complex can lower stress, anxiety and depression! Put down that meat lover’s pizza; it’s time for some butternut squash topped pizza pies!

Recipe and photo posted by Real Simple.

Butternut Squash Pizza

Ingredients: 

1  butternut squash (about 2 pounds), peeled

1  small yellow onion, sliced into 1/4-inch-thick rings

3  tablespoons olive oil

1 1/2  teaspoons kosher salt

1/4  teaspoon  black pepper

1  1-pound package refrigerated pizza dough

1  tablespoon cornmeal

1  tablespoon fresh thyme leaves

1/2  cup fresh ricotta

Directions:

1. Heat oven to 400° F

2. Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks.

3. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss.

4. Roast until tender, about 20 minutes. Transfer to a plate.

5. Increase oven temperature to 450° F.

6. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top.

7. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta.

8. Bake until golden, about 25 minutes. Slice into wedges.

This recipe serves 6!

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Meatless Monday: Cauliflower Power Tacos

Happy Monday lovely people!

Cutting back on meat can help the environment! Livestock such as cattle do more environmental damage than cars and produce 18% of all greenhouse gases. Go green with no meat! 

Recipe and picture posted by VegKitchen.

Cauliflower Power Tacos

Vegan and gluten-free!? This recipe is a hole in one!

Makes: 8 tacos, 4 generous servings of 2 per person, or 8 moderate servings.

Ingredients

Roasted Cauliflower

• 1 medium head cauliflower, separated into florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt

Crispy Chick Peas

• 1 15-ounce can chick peas (garbanzo beans), drained, rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground oregano

Cilantro-Pepita Pesto

• 2 cups fresh cilantro leaves
• 1/3 cup pepitas (toasted pumpkin seeds)
• 1 very small clove garlic, cut in half
• 2 tablespoons chopped jalapeño chiles
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 cup olive oil

Tortillas

• 8 gluten-free white corn tortillas, heated as directed on package

Directions

Heat oven to 425° F

Cover cauliflower florets with 2 tablespoons of oil and 1/2 teaspoon of salt and arrange on a large cookie sheet. Bake for 15 minutes, rearrange, then bake for another 15 minutes.

Meanwhile, mix crispy chick peas ingredients. Spread on 15x10x1-inch pan. Bake for 15 minutes then stir. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.

Meanwhile, in food processor, place all pesto ingredients except oil. Cover; process using quick on-and-off motions. With food processor running, slowly drizzle in 1/4 cup oil through feed tube, stopping halfway through to stir mixture with spatula. Remove pesto to small bowl.

Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chick peas. Garnish with fresh cilantro, if desired. Serve with remaining chickpeas.

Then you are done and ready to eat!

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Meatless Monday in Honor of Chef Jeff: Cold Fruit Soup

Welcome to this week’s Meatless Monday post!

This week’s recipe comes to us from Chef Jeff! His next event, The Art of Cocktails, is coming up this Thursday, April 25th! At the event, you can learn how to make your own bitters and mixers  to spice up your cocktails.

Cold Fruit Soup is very nutritious and refreshing. It works throughout the whole year and you can vary the recipe as you’d like to use fruits that are currently in season!

Cold Fruit Soup

Ingredients:

3-4 lbs of fresh ripe fruit
(In Summer: peaches, plums,
nectarines, melons
In Winter: citrus, strawberries)
1 cup plain yoghurt
1 tbsp brown sugar
Dried fruit or nuts to garnish

Directions:

1. Wash and dry the fruit.

2. For stone fruits like peaches, carefully cut in half from top to bottom. Remove the pit.

3. Dice into chunks. For melons or citrus remove or cut away the skin, remove seeds and cut into chunks.

4. Using a food processor or blender, purée the fruit until smooth.

5. In a small bowl combine the yoghurt and brown sugar.

6. Divide the soup into bowls, garnish with a dollop of yoghurt mixture and dried fruit or nuts.

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Meatless Monday in Honor of Chef Jeff: Sweet Rice Salad with Eggplant, Tomatoes & Pecorino

Happy Monday!

This Thursday, February 21, Chef Jeff will present The Art of Appreciating Food & Wine – A Valentine’s Gift (For Adults)! So why not bring your special someone and enjoy an evening of food and wine tasting?

In honor of our new Chef Jeff class series, this Monday we bring you a delicious vegetarian recipe for Sweet Rice Salad with Eggplant, Tomatoes & Pecorino.

Sweet Rice Salad with Eggplant, Tomatoes & Pecorino

Ingredients:

• 1½ cups sweet rice (also known as Glutinous Rice)
• 1 large clove of garlic, minced
• 3 Tablespoons maple syrup
• ¼ Cup Balsamic or Sherry vinegar
• Pint of cherry tomatoes, mixed red and yellow
• 1 large or 3 small eggplants
• 1½ Oz. of Pecorino

Directions:

1. Soak the rice in plenty of cold water for 4 hours or overnight.
2. Drain and put rice in a large saucepan with 3½ Cups of water and a pinch of salt.
3. Bring to a boil, then cover, and turn heat down to a simmer.
4. Cook for 35-40 minutes until the rice is tender but not mushy.
5. Drain the rice and run cold water through it to stop the cooking.
6. Combine the minced garlic with a pinch of salt, add to a small bowl and add the vinegar and maple syrup.
7. Stir to combine then stir into the cooled rice.
8. Dice both the tomatoes and eggplant into a very fine dice.
9. Add to the rice mixture.
10. Shave the cheese over the salad and serve.

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Meatless Monday In Honor of Chef Jeff: Cranberry Relish

We are so excited to announce a new series of classes with Chef Jeff!

On Thursday, January 10th, Chef Jeff will present The Art of Preserves! Keep an eye out for Chef Jeff classes each month starting this January!

In honor of our new Chef Jeff class, this Monday we bring you a vegetarian pickled recipe! Try it with a tasty sandwich or for the holidays – it will keep in the fridge for up to 2 months!

Cranberry Relish (Pickle)

Ingredients:

• 2cup fresh cranberries cut in halved
• 2 chopped green chili adjust to taste
• 2 tablespoon shredded ginger
• 2-1/2 teaspoon salt
• 1/4 teaspoon red chili powder, adjust to taste
• 1 teaspoon black mustard seeds ground (rai)
• 1 teaspoon fennel seeds crushed (saunf)
• 1/8 teaspoon asafetida
• 2 tablespoon mustard oil

Directions:

1. In a glass bowl mix all the ingredients.
2. Heat the oil moderately in a small bowl, add asafetida and pour the oil over the cranberry mix, and mix it well.
3. Keep the relish in a glass jar or glass bowl.
4. You may serve this same day but it taste batter after it has marinated for a day.
5. Cranberry Relish can be made in large batches; it has a long shelf life.
6. This can stay out at room temperature for a week or refrigerate for about 2 months.

Recipe originally posted by Manjula’s Kitchen.

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Peace Grl Out!

Meatless Monday: Chickpea, Beet, and Apple Panini

Happy Monday! Start off your week with this delicious panini.

Here are some statistics about a the meat alternative to this vegetarian delight, the cheeseburger. According to Open the Future, 66 to 3000 grams of CO2 emissions are produced per cheeseburger. This does not include emissions from the restaurant operations and energy from driving to the restaurant. “Estimates for the average American diet range from an average of about one per week, or about 50/year.” Replace what might be your weekly burger with a healthier, savory sandwich.

Chickpea, Beet, and Apple Panini

Ingredients:

1 ½ cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained
3 Tbs. vegan mayonnaise
1 Tbs. lemon juice
1 tsp. chopped fresh tarragon
8 slices sesame semolina bread (8 oz.)
1 medium golden beet, peeled and sliced
1 Granny smith apple, thinly sliced
¼ cup broccoli or radish sprouts
4 Tbs. prepared black olive tapenade

Directions:

1. Pulse chickpeas, mayonnaise, lemon juice, and tarragon in food processor until chunky.

2. Spread chickpea mixture on 4 bread slices. Top with beet and apple slices, and sprouts. Spread remaining 4 bread slices with tapenade; close sandwiches.

3. Spray panini with cooking spray. Coat skillet or grill pan with cooking spray; heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 3 minutes. Flip, replace weight, and cook 2 minutes. (Or cook 4 minutes in panini maker.)

Recipe originally posted on Vegetarian Times.

Good Happens.

Peace Grl Out!

Happy Halloween!

Happy Halloween! In the spirit of the season, here’s a tasty frappe recipe to try!

Pumpkin Pie Frappe

Ingredients:

• 1/2 cup premade coffee
• 2 cups of ice
• 1/4 cup of sugar
• 3 tablespoons of pumpkin puree (can)
• 1/2 tsp vanilla extract
• 1/4 tsp pumpkin spice
• 1 cup of half and half or your milk preference
• 1/3 cup vanilla ice cream
• whip cream + caramel for rim
• sprinkles

Directions:

1. Place all the ingredients in a blender and while your drink is mixing, grab a cup and line the rim with caramel.
2. Place the sprinkles in a flat dish and while holding your cup upside down, press the cup onto the sprinkles. The caramel acts as a glue to make the sprinkles stick to the cup, and makes it tasty too.
3. Once your mix is well-blended, pour it in the cup, add whip cream if desired, and garnish with cinnamon or pumpkin spice.  You may also add a swirl of caramel on top.  Serve.

Recipe originally posted on Inspirations by D.

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Peace Grl Out!

Meatless Monday: Quinoa Fruit Salad with Honey Lime Dressing

Happy Monday! Reduce your meat intake to improve your health by having a meatless meal at least once a week. According to the Cancer Project, countries with a higher intake of fat, especially fat from animal products, such as meat and dairy products, have a higher incidence of breast cancer.

Quinoa Fruit Salad with Honey Lime Dressing

Ingredients:

1 cup quinoa (I used Red Quinoa)
2 cups water
Pinch of salt

For the Honey Lime Dressing:

Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint

For the fruit:

1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional

Directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.

3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Note-Use your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!

Recipe originally posted on Two Peas and their Pod.

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Peace Grl Out!

Meatless Monday: Kale Avocado Wraps with Spicy Miso-Dipped Tempeh

Happy Monday! Here’s our newest recipe.

Help to reduce water waste by cutting meat out of your diet once a week. The 9 Billion states that it takes about 60 pounds of water to produce a pound of potatoes, 108 for a pound of wheat, 168 for a pound of corn, 229 for a pound of rice, and 12,000 gallons for a pound of meat?

Kale Avocado Wraps with Spicy Miso-Dipped Tempeh

or enjoy it salad style

Ingredients:

• one bunch kale
• white miso paste
• apple cider vinegar
• agave syrup or maple syrup
• chipotle powder
• tortilla wraps (try sprouted grain!)
• tempeh
• avocado + tomato + red onion
• healthy fat oil (optional)

Directions:

Recipe 1: Easy White Miso Dressing

3 Tbsp white miso paste (fridge section – tub)
3 Tbsp apple cider vinegar
2 Tbsp agave or maple syrup (1 Tbsp of each)
a few dashes black pepper
1-2 Tbsp your favorite healthy-fat oil (light version: sub added oil with water!)
(optional) 1 tsp tahini (adds a nutty flavor and added richness)

Directions: Briskly stir until smooth. This dressing will be used for the salad and for the tempeh. Note that miso paste is quite salty and that is

Recipe 2: Miso-Dipped Tempeh Logs

1 package tempeh, sliced into 8 logs.
tiny drizzle of oil for saute pan
chipotle powder
black pepper
Miso Dressing (recipe above)
(optionsl: try a few drops vegan liquid smoke too!)

Directions:

1. Heat the oil in your saute pan.
2. Dip about half the tempeh log into miso dressing – it should coat it nicely. (If your dressing is too thin, try adding in another spoonful of miso paste)
3. Lay dipped tampeh logs on hot pan – then sprinkle each log with a few dashes of chipotle powder and black pepper – allow logs to cook for about a minute on each side – or until all sides are caramelized and browned. Do not overly-blacken tempeh as this will burnt he delicate flavors.
4. Remove from pan – transfer to plate and set aside to cool for use in wraps or salads.

Recipe 3: Raw Kale Salad

1 bunch kale (I used purple kale)
2-3 Tbsp white miso dressing (above)
1/2 cup red onion, thinly sliced

toppers:
1 tomato, diced or thinly sliced
avocado, thinly sliced or diced

Directions:

1. Remove kale leaves from thick stems and chop into small pieces.
2. Wash kale well. My process: I rinse the kale in warm-hot water. Then immedietly rinse in very cold water + a cup of ice cubes. Then I drain the water and sither spin the leaves dry or pat with a paper towel.
3. Transfer washed/dried kale to large bowl and toss with the dressing and onions. You can add in other fridge-friendly veggies like carrots, cucumber, celery, radishes and many more.
4. Fold in tomatoes and avocado or add as toppings later.
Use salad in wraps, serve or store covered int he fridge until ready to serve. Note: if storing kale salad in the fridge you want to use a minimal amount of dressing so that you do not make the texture soggy. About 1-2 Tbsp should be enough to lightly wet your kale leaves.

Recipe 4: Full Service Wrap or Salad 

Wraps (per large wrap):
1/2 cup kale salad
2-3 slices avocado
1-3 slices tomato
1-2 tempeh logs
1 sprouted grain tortilla wrap (or another variety)

Wrap and serve or store in the fridge until ready to serve. You can serve stored wraps chilled or warm in the oven before serving.

If making salad: add same ingredients to bowl instead of tortillas (add more for larger salads!)

Original Recipe posted on Healthy Happy Life.

Good Happens.

Peace Grl Out!

Meatless Monday: Spiced Vegan Oatmeal Cranberry Cookies

The meat industry uses an immense amount of water to raise cows, pigs and chickens for our consumption. It takes 441 gallons of water to produce 1 pound of beef, while only 14 gallons are used for 1 pound of wheat.

When you take a look at how much water is used every day just for a little bit of beef, it’s no surprise that millions of wells are going dry around the world.

According to Ed Ayres of the the World Watch Institute, “India, China, North Africa, and the U.S. are all running freshwater deficits, pumping more from their aquifers than rain can replenish.”

To learn more about how reducing meat can improve our water supply, take a look here.

This week’s recipe is the perfect example of how to be meatless, healthy and good to the environment. Here is a tasty, guilt-free dessert that will make your Meatless Monday a little brighter!

Spiced Vegan Oatmeal Cranberry Cookies

Ingredients:

• 3/4 cup margarine
• 1/3 cup sugar
• 3/4 cup brown sugar
• 1 tsp vanilla
• 1/2 cup soy milk
• 1 cup flour
• 1/2 tsp baking soda
• 1/4 tsp ginger powder
• 1/4 tsp cloves
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 3 cups quick cooking or rolled oatmeal
• 1 cup dried cranberries

Preparation:

1. Cream together the margarine and sugars until smooth. Add vanilla and soy milk and mix well.
2. Add flour, baking soda and spices until well mixed, then stir in oats and cranberries.
3. Spoon 1 1/2 inch balls onto an un-greased cooking sheet and bake 10-15 minutes at 350 degrees, or until done.

Recipe originally posted on About.com.

 

Good Happens.

Peace Grl Out!