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Archive for the category “Meatless Mondays”

Meatless Monday: St. Louis Toasted Ravioli

This St. Louis style of preparing ravioli is absolutely meatless and delicious!

Follow the original recipe at!



  1. 2 tablespoons whole milk
  2. 1 egg
  3. 3/4 cup Italian seasoned bread crumbs
  4. 1/2 teaspoon salt (optional)
  5. 1/2 (25 ounce) package frozen cheese
  6. ravioli, thawed
  7. 3 cups vegetable oil for frying
  8. 1 tablespoon grated Parmesan cheese
  9. 1 (16 ounce) jar spaghetti sauce


  1. Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
  2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
  3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

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Get Wise Wednesday: One Step Forward


We hope this quote helps you overcome your fear and take that first step!

What decisions will you make that will affect your life in a positive way?



Meatless Monday: Portobello Mushroom Burgers

Hello Everyone!

Do you smell those wood chips burning? Do you hear the kids playing outside? You should, because Summer is here once again! With another summer, comes another reason to fire up that grill and have a pleasant get together with your friends and family. Tantalize their taste buds with this delicious and easy grilling recipe the next time they come over!

Portobello Mushroom Burgers

Portobello mushrooms are not only delicious and easy to grill, but they are also very high in Vitamin D (and when you expose them temporarily to the sun, the amount of Vitamin D actually increases!). Portobello Mushrooms have also been found to decrease the incidence of breast cancer in women, and bolster the immune system!


Ingredients (4 Servings)

  • 4 Portobello Mushroom Caps
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon minced garlic
  • salt and pepper to taste


  1. Place the mushroom caps (smooth side up) in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour the mixture over the mushrooms and let it stand at room temperature for 15 minutes or so, turning twice.
  2. Preheat grill to medium-high heat
  3. Brush the grate with oil (so the mushrooms don’t stick!). Place the mushrooms on the grill, and save that delicious marinade for basting. Grill for 5 to 8 minutes on each side, or until they feel tender. Brush the mushrooms with the marinade frequently.
  4. Top with cheese and other burger toppings! Get creative!


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Meatless Monday: Spanish Roasted Potato Salad

Happy Monday! As usual we are sharing a vegetarian recipe in honor of Meatless Monday. This delicious spanish roasted potato salad is very easy to make. Follow food52 for more tasty recipes.

Spanish Roasted Potato Salad


  • 1pound pound small Potatoes (white or red)
  • 3tablespoons Olive Oil
  • 1 1/4teaspoon Salt
  • 1/2teaspoon Ground Black Pepper
  • 4Cloves of Garlic finely chopped
  • 4tablespoons Mayonnaise
  • 1tablespoon Lemon Juice
  • 1teaspoon Dijon Mustard


  1. Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer.
  2. Bake the potatoes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool.
  3. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard.
  4. Mix and pour over the cooled potatoes.

Follow food52 for the original recipe here. Good Happens. Pay it Forward!

Meatless Monday: Green Smoothie

It’s Monday! You can start the day with this delicious green smoothie which will boost up your immune system and keep you energized throughout the day.

Follow twopeasandtheirpod for the original recipe.

Green Smoothie



  • 1 large orange, peeled and segmented
  • 1/2 of a large banana, cut into chunks
  • 6 large strawberries
  • 2 cups spinach
  • 1/3 cup plain Greek yogurt
  • 1 cup ice


  1. Put all of the ingredients in a blender and puree until smooth.
  2. Pour into glasses and serve.

Find more great ideas at twopeasandtheirpod.

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Meatless Monday: Easy French Ratatouille

It’s Monday! We’d like to share this French recipe that is not only delicious, but is also healthy. This amazing stew includes eggplant, zucchini, sweet peppers, and ripe summer tomatoes. It yields enough food to feed a crowd, and still freeze for later!

Follow the recipe below at thekitchn

Easy French Ratatouille

french ratatouille

Makes 8 to 10 servings
  • 2 large eggplants
  • 2 yellow onions
  • 3 bell peppers
  • 6-8 medium zucchini
  • 4 large tomatoes
  • 1 1/2 – 2 tablespoons olive oil
  • 3-4 cloves garlic
  • 1 bay leaf
  • 3-4 sprigs thyme
  • 1/4 cup loosely packed basil, sliced into ribbons
  • Extra basil for garnishing
  • Salt and pepper


  1.  Peel the eggplants, if desired, and chop them into bite-sized cubes. Transfer them to a strainer set over a bowl and toss with a tablespoon of salt. Let the eggplant sit while you prepare the rest of the ingredients.
  2.  Dice the onions and roughly chop the peppers, zucchinis, and tomatoes into bite-sized pieces. Mince the garlic. The vegetables will be cooked in batches, so keep each one in a separate bowl.
  3.  Warm a teaspoon of olive oil in a large (at least 5 1/2 quart) Dutch oven or pot over medium-high heat. Add the onions and a generous pinch of salt. Sauté until the onions have softened and are just beginning to brown, about 10 minutes. Add the peppers and continue cooking until the peppers have also softened, about another 5 minutes. Transfer the onions and peppers to a clean bowl.
  4.  Add another teaspoon of oil to the pot and sauté the zucchini with a generous pinch of salt until the zucchini has softened and is beginning to brown, about 5 minutes. Transfer the zucchini to the bowl with the onions and peppers.
  5.  Rinse the eggplant under running water and squeeze the cubes gently with your hands to remove as much moisture as possible. Warm two teaspoons of oil in the pan and sauté the eggplant until it has softened and has begun to turn translucent, about 10 minutes. Transfer the eggplant to the bowl with the other vegetables.

    During cooking, a brown glaze will gradually build on the bottom of the pan. If it looks like this glaze is beginning to turn black and burn, turn down the heat to medium. You can also dissolve the glaze between batches by pouring 1/4 cup of water or wine into the pan and scraping up the glaze. Pour the deglazing liquid into the bowl with the vegetables.
  6.  Warm another teaspoon of olive oil in the pan and sauté the garlic until it is fragrant and just starting to turn golden, about 1 minute. Add the tomatoes, bay leaf, whole sprigs of thyme. As the tomato juices begin to bubble, scrape up the brown glaze on the bottom of the pan.
  7. Add all of the vegetables back into the pan and stir until everything is evenly mixed. Bring the stew to a simmer, then turn down the heat to low. Stirring occasionally, simmer for at least 20 minutes or up to 1 1/2 hours. Shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.
  8.  Remove the bay leaf and thyme sprigs. Just before taking the ratatouille off the heat, stir in the basil. Sprinkle the extra basil and a glug of good olive oil over each bowl as you serve.
  9.  Leftovers can be refrigerated for a week or frozen for up to three months. Ratatouille is often better the second day, and it can be eaten cold, room temperature, or warmed.

Follow thekitchn for more recipes!

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Meatless Monday: Lemon Poppy Seed Yogurt Pancakes

Happy Monday! With our Meatless Monday recipes, we hope to encourage you to practice healthier eating and also learn about the benefits that come with a vegetarian diet.

This week, we’d like to share this recipe of lemon poppy seed yogurt pancakes! Adding some zest and yogurt will leave pancakes with a fluffy texture and a tangy taste!

Follow the recipe below from twopeasandtheirpod.

Lemon Poppy Seed Yogurt Pancakes



  • 1 1/2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar
  • 3 teaspoons lemon zest
  • 1/2 cup plain Greek yogurt
  • 1 cup skim milk
  • 2 tablespoons fresh lemon juice
  • 2 large eggs
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds


  1.  In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the dry ingredients.
  2.  In a medium bowl, whisk together the yogurt, milk, lemon juice, eggs, oil, and vanilla. Add the wet ingredients to the dry ones, mixing only until combined. Stir in the poppy seeds.
  3.  Heat a griddle pan or non-stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are slightly golden brown. Serve warm with butter, maple syrup, fresh fruit, or jam-if desired.

Find more recipes on twopeasandtheirpod!

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Meatless Monday: Creamy Tomato Tortellini Soup

Spring has finally come and there is no better time than to have some delicious creamy tomato tortellini soup! You can enjoy an appetizing meal with the benefits of meatless ingredients.

Follow twopeasandtheirpod for the recipe below.


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 2 bay leaves
  • Dash of crushed red pepper flakes
  • 2 (28 oz) cans diced tomatoes
  • 1 (32 oz) container vegetable broth
  • 1/4 cup chopped fresh basil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup plain Greek yogurt
  • 2 (9 oz) packages fresh or frozen cheese tortellini (we use Buitoni)
  • Grated Parmesan cheese and fresh basil, for garnish, optional


  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.
  2. Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.
  3. Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.

Find more tasty recipes on twopeasandtheirpod.

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ICYMI: Chef Jeff’s Pizza Dough

In case you missed it, we want to reshare a post for the pizza-lovers! Now pizza dough may not be a full recipe, but it is a great foundation for many tasty adventures! For Meatless Monday, pizza dough can be a great start for delicious pizzas or flatbreads topped with delicious and nutritious veggies.

We found The Fresh Loaf‘s pizza dough recipe through Chef Jeff. If you want more of Chef Jeff’s recipes and insight, check out his upcoming April classes: Kitchen Discovery Series: Fun With Fermentation and Supper Club: Dinner In Tuscany!

Recipe from The Fresh Loaf. Photo from Chef Jeff.

Pizza Dough


The only ingredients you need are flour, sugar or honey, salt, yeast, olive oil, and water! Find the ingredients list and instructions on The Fresh Loaf!

Follow Chef Jeff’s culinary exploits on his blog, plus check out The Fresh Loaf for more ideas!

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Meatless Monday: Asparagus and Lemon Risotto with Arugula

With our Meatless Monday recipes, we hope to encourage you to practice healthier eating and also to learn about the benefits that come with a vegetarian diet. Some of these benefits include lower rates of kidney disease, better cardiovascular health, as well as a lower risk of dementia!

This week, we want to share this delicious, healthy risotto recipe! Risotto is a dish that has become often associated with high-end restaurants, but it is not too difficult to make at home!

The recipe and photo were originally found on veggiebelly.

Asparagus and Lemon Risotto with Arugula


Ingredients (serves 4): 

  • 10 cups vegetable stock
  • 1 1/2 cups chopped asparagus
  • 4 tablespoons butter
  • 2 cups arborio, carnaroli or vialone rice
  • 1/2 cup dry white wine
  • 1/2 cup arugula leaves, shredded
  • 1/4 cup or more grated Parmesan
  • 2 teaspoons lemon juice
  • 1/4 teaspoon lemon zest
  • salt


  1. Place vegetable stock on a large pot and bring to a gentle boil.
  2. Place the chopped asparagus in the stock and blanch for about a minute (should still be green and crisp).
  3. Remove the asparagus from the stock and keep aside. Reduce heat and keep the stock on simmer.
  4. In a skillet, heat the butter and add the rice. Stir the rice on medium heat for about 2 minutes, or till it is fragrant (but don’t let the rice brown).
  5. Add wine to the rice and let is bubble away. When most the wine has evaporated, add one ladle of the simmering stock to the rice. Cook on medium-high heat.
  6. When the rice has absorbed most the stock, add another ladle full of stock. Repeat this process till the rice has cooked through (you may not use up all the stock). Check the rice for doneness as you go.
  7. When the rice is done, stir in arugula, parmesan, lemon juice, zest and salt. Top with the asparagus.

For more tips on how to perfect your risotto, visit the original recipe, and more vegetarian recipes, visit veggiebelly!

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