Meatless Monday: Zucchini With Quinoa Stuffing

It’s Monday again!

Are you worried that giving up meat will mean less protein in your diet? Fear not! This week’s recipe includes the super grain of the future! Quinoa is one of the most protein rich foods out there; it is a complete protein with all nine essential amino acids.

Recipe and photo posted by Real Simple.

Zucchini With Quinoa Stuffing

Ingredients: 

1/2  cup  quinoa, rinsed

4  medium  zucchini

1  15-ounce  can cannellini beans, rinsed

1  cup  grape or cherry tomatoes, quartered

1/2  cup  almonds, chopped (about 2 ounces)

2  cloves garlic, chopped

3/4  cup  grated Parmesan (3 ounces)

4  tablespoons  olive oil

Directions:

1. Heat oven to 400° F.

2. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.

3. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.

4. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

5. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan.

6. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes.

7. Remove the foil and bake until golden, 8 to 10 minutes.

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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: Glazed Butternut Squash with Sage & Toasted Pecans

Happy Monday!

As always, we bring you a tasty meatless recipe for your enjoyment. Eating even one meatless meal per week can help reduce your environmental footprint, and is healthy, too!

Recipe originally by Eat Yourself Skinny.

Glazed Butternut Squash with Sage & Toasted Pecans

Ingredients:

• 1 large butternut squash, peeled and cut into 2-inch pieces (about 4 cups)
• 1/2 cup apple cider
• 1/4 cup water
• 1 Tbsp honey
• 2 tsp. sugar in the raw
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup chopped pecans, toasted
• 1 Tbsp fresh sage, chopped
• 1 tsp. fresh thyme

Directions:

1. In a large 12-inch nonstick skillet, toss together butternut squash, apple cider, water, honey, sugar, salt and pepper.
2. Bring to just a boil, then cover and reduce heat allowing everything to simmer for about 25 minutes, stirring occasionally.
3. Uncover and cook an additional 5 minutes until liquid has thickened and the squash is tender.
4. Pour mixture into a large bowl and add chopped pecans, sage and thyme.
5. Mix together and serve immediately.
6. Enjoy!

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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: Sweet Potato Burritos

Happy Monday! As always, we bring you a tasty meatless recipe for your enjoyment. Eating even one meatless meal per week can help reduce your environmental footprint, and is healthy, too!

Sweet Potato Burritos

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned kidney beans, drained
• 2 cups water
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 4 teaspoons prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups cooked and mashed sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 8 ounces shredded Cheddar cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

Recipe and picture originally posted on All Recipes.

Good Happens.

Peace Grl Out!

Meatless Monday: Avocado Mac and Cheese

Happy Monday! Start off the week with a healthy choice for you and environment with this recipe!

Meat intake doesn’t just affect out bodies; there are environmental consequences. According to Youth and Environment Europe, tropical forests are cleared in order to expand acreage for livestock use. “The burning of the forests contributes 20% of all greenhouse gases, which is more than from transportation. Roughly 1,000 species a year become extinct because of the destruction of the rainforests.

Avocado Mac and Cheese

Ingredients:

10 ounces dry elbow macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded Pepper Jack cheese
Salt and pepper, to taste
Fresh avocado chunks, for garnish, if desired

Directions:

1. Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook until Al Dente, about 8-10 minutes. Drain and set aside.

2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside.

3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy.

4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Garnish with fresh avocado chunks, if desired.

Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad. If you want a milder flavor, you can use Monterey Jack or White Cheddar Cheese.

Recipe originally posted on two peas and their pod

Good Happens.

Peace Grl Out! 

Meatless Monday: Spiced Lentil Tacos

Livestrong lists several health benefits of a vegetarian diet including, lower rates of kidney disease as well as slower progression when it already exists. This could be because vegetarians tend to have lower cholesterol levels and appear to consume less protein. In addition plant-derived proteins may stress the kidneys less than animal-derived.

Start off the week healthy with this recipe!

Spiced Lentil Tacos

Ingredients:

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• 1 cup dried brown lentils, rinsed
• 1 package (2.25 ounce) taco seasoning
• 2 1/2 cups vegetable broth
• 1/2 cup fat-free sour cream
• 1 chipotle chile in adobo sauce, finely chopped (use half for less heat)
• 2 teaspoons adobo sauce
• 8 taco shells
• 1 1/4 cups shredded lettuce
• 1 cup chopped tomato
• 1/2 cup shredded reduced-fat (2 percent) cheddar

Directions:

1. Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning.
2. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil.
3.  Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes.
4. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.

Recipe originally posted on epicurious.

Good Happens.

Peace Grl Out!

Meatless Monday: Southwest Riblet Sandwich

If the global population shifted to a low meat diet that consisted of 70 grams of beef and 325 grams of chicken/eggs per week, about 15 square kilometers of farmland would be freed.

This new space could be used grow vegetation that would counter CO2, or to grow bioenergy crops that would displace fossil fuels. You can read more about how this kind of diet would affect farmland here.

Just by slightly altering a meal, we can make a world of difference. So let’s see what kind of meatless meal we can make this week!

This week’s recipe incorporates Morningstar Farms Hickory BBQ Riblets, which can be found in the frozen food aisle of many grocery stores.

Southwest Riblet Sandwich on Toasted Sourdough

Morningstar Farms products look and taste like meat, but they are completely meat-free! All of their foods are delicious and easy to make – perfect for a quick and easy meal!

Ingredients:

• 2 teaspoons butter or margarine, softened
• 1 clove garlic, minced
• 4 (1/2 inch thick) slices of sourdough bread
• 1 package (10 oz.) of Morningstar Farms Hickory BBQ Riblets
• 2 slices pepper jack cheese, halved diagonally
• 2 lettuce leaves
• 2 slices thin red onion, separated into rings

Directions:

1. In a small bowl, stir together butter and garlic. Brush one side of each bread slice with butter mixture. Place, buttered side up, on baking sheet. Set aside.
2. Cook Morningstar Farms Hickory BBQ Riblets according to package directions. Top each riblet portion with two half slices of cheese. Let stand for two to three minutes or until cheese melts.
3. Meanwhile, broil bread slices 4 to 5 inches from the heat for three or four minutes or until lightly toasted, turning once. Top buttered sides of two bread slices with lettuce, riblet portions, and onion. Top with remaining slices of bread, buttered sides down. Cut into halves. Serve immediately.

Recipe originally posted on the Morningstar Farms website.

Good Happens.

Peace Grl Out!

Meatless Monday: Three Bean Chili

Mondays don’t have to be long and dreary anymore – our new meatless recipe will brighten your day and open your eyes up to a whole new world of food!

Today’s weekly statistic comes from the Meatless Monday website:

“Red and processed meat consumption is associated with increases in total mortality, cancer mortality and cardiovascular disease mortality.”

And now, as promised, it’s time for our weekly recipe. We hope you see that vegetarian meals can still be hearty and delicious when you try out this three bean chili!

Three Bean Chili

Ingredients:

• 2 teaspoons olive oil
• 1 cup pre-chopped onion
• 1/2 cup pre-chopped green bell pepper
• 2 teaspoons bottled minced garlic
• 3/4 cup water
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon black pepper
• 1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
• 1 (15 1/2-ounce) can red kidney beans, rinsed and drained
• 1 (15 1/2-ounce) can black beans, rinsed and drained
• 1 (14 1/2-ounce) can organic vegetable broth (such as Swanson Certified Organic)
• 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
• 1 tablespoon yellow cornmeal
• 1/4 cup chopped fresh cilantro
• 6 tablespoons reduced-fat sour cream

Directions:

1. Heat olive oil in a large saucepan over medium-high heat.
2. Add onion, bell pepper, and garlic to pan; saute 3 minutes.
3. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil.
4. Reduce heat, and simmer 8 minutes.
5. Stir in cornmeal; cook 2 minutes.
6. Remove from heat; stir in cilantro. Serve with sour cream.

Recipe originally posted by CookingLight.

Enjoy your day of being meatless!

Good Happens.

Peace Grl Out!