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Archive for the tag “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 AllRecipes.com!

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Ingredients:

  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

Directions:

  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

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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

Directions

  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: 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

Ingredients:
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

Directions:

  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: 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.

Creamy-Tomato-Tortellni-Soup-10Ingredients:

  • 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

Directions:

  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

FigMozzarella

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

asparagus-risotto

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

Directions:

  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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Meatless Monday: Strawberries, Peaches, and Basil with Orange Vinaigrette

Winter can be a bleak time for some, between cold, dry weather, less sunshine, less time being active and outdoors. Many even suffer from different levels of seasonal depression and lose motivation. But you can get a wide variety of fruits in winter season, with most of them rich in Vitamin C to help you fight against cold and flu. These healthy fruits in season help  your immune system during winter.

Follow CookingLight for the recipe below.

Strawberries, Peaches, and Basil with Orange Vinaigrette

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Ingredients

  • 1 cup fresh orange juice
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons champagne vinegar or white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • Dash of salt
  • 1 1/2 cups fresh blueberries
  • 1 pound fresh strawberries, halved
  • 1 large ripe peach or nectarine, cut into 16 wedges
  • 1/4 cup small fresh basil leaves

Preparation

  1. Combine first 3 ingredients in a small saucepan; bring to a boil.
  2. Cook until reduced to 1/2 cup (about 15 minutes).
  3. Add oil and salt to pan, stirring with a whisk. Let stand 2 minutes.
  4. Combine berries and peach in a large bowl.
  5. Add juice mixture, stirring gently. Sprinkle with basil.
  6. Serve within 20 minutes of preparing for maximum flavor and optimal temperature.

Find more great ideas at the original post on CookingLight.

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Meatless Monday in Honor of Chef Jeff: Pizza Dough

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 November classes: Argentina Vineyard Dinner and Thanksgiving Tips, Tricks, and Shortcuts!

Recipe from The Fresh Loaf. Photo from Chef Jeff.

Pizza Dough

FigMozzarella

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: Roasted Vegetable Enchiladas

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. With recipes like these, it’s not hard to have one meatless day  each week!

Recipe and photo originally posted by Buns In My Oven.

Roasted Vegetable Enchiladas

Ingredients:

  • 1 poblano chile, cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • 1 orange bell pepper, cut into matchsticks
  • 1 small head of cauliflower, cut into 1/2 inch chunks
  • 1 small sweet potato, peeled and cut into 1/2 inch chunks
  • 1 baking potato, peeled and cut into 1/2 inch chunks
  • 1 medium onion, halved and slivered
  • 1 cup corn kernels
  • 3 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 1/2 cup chopped fresh cilantro
  • 2 cups fresh or store bough salsa
  • 2 ounces baby spinach leaves
  • 9 -10 corn tortillas, torn into pieces
  • 2 cups shredded cheese
  • sour cream and scallions for garnishing, if desired

Directions:

  • Preheat the oven to 425 degrees and lightly oil a large rimmed cookie sheet.
  • Place poblano, bell peppers, cauliflower, sweet potato, potatoes, onion, and corn on the cookie sheet. Drizzle with the olive oil and sprinkle the cumin, garlic, and salt and pepper on top. Toss to coat. Spread the vegetables out in the pan in a single layer.
  • Roast for 30 minutes or until the vegetables are tender and beginning to brown. Stir or shake the pan every 10 minutes for even roasting. Remove the pan from the oven and reduce heat to 350 degrees. Good luck not eating the roasted vegetables right from the pan at this point.
  • Prepare an 8x8x2 or 9x9x2 baking dish with nonstick spray.
  • In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of the salsa on the bottom of the baking dish. Add a layer of torn tortilla pieces, then a layer of vegetables, a layer of spinach, and top with a layer of cheese. Repeat the layers two times, ending with the cheese.
  • Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until the cheese is melted and everything is heated through.
  • Let sit for 5 minutes and then cut into squares. Serve with sour cream and scallions, if desired.

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