Posts Tagged ‘meatless monday’

It’s Meatless Monday! And I’ve got a salad for you.

June 7, 2010

The last thing I want when it’s hot outside is a heavy, cooked meal. Here is a light recipe for avocado salad that I have to admit has become an obsession in our house. And the best part is it only takes 5 minutes to make. Really.

And yes, I know, some of you avoid avocados because of their fat content. But the truth is avocados have monosaturated fat (the good kind), which helps to lower cholesterol. They also provide nearly 20 essential nutrients, including fiber, potassium, vitamin E, B vitamins and folic acid and blah, blah, blah. Look, they taste delish and they’re good for you. Enough already. Try the salad.

1 medium avocado, diced

¾ cup corn(you can use frozen)

1 tomato diced

1 tablespoon chopped fresh cilantro

2 teaspoons lime juice

salt and pepper to taste

optional add ins:

red pepper/yellow peppers diced

red onions

Toss all together and enjoy plain, over salad, as a dip or a topping over your favorite dish.

It’s Meatless Monday (alright, yesterday)! And I heart ‘shrooms

June 1, 2010

I don’t mean to get all retro ‘90’s on you, but I am really digging Portobello mushrooms lately. To avoid showing my age, I sometimes refer them as crimini mushrooms (that’s what they’re called before they grow up into giant portobellos) or by the English translation of their name – Big hat mushrooms.

Anyhoo, Portobello mushrooms have lots of potassium, niacin and selenium, they are guilt-free eating, and most importantly they can be delish.

As I was perusing one of my favorite Raw Food Detox book (sexy, I know), I found this super easy recipe for Marinated Portobello Mushrooms that is so tasty it made its way into my rotation right away.

Marinated Portobello Mushrooms

Makes about 2 ½ cups

3 portobello mushrooms, stems removed and chopped into cubes

¼ cup balsamic vinegar

3 tablespoons olive oil

3 tablespoons pure maple syrup

Celtic sea salt and freshly ground pepper to taste

Mix all ingredients together and allow them to marinate for as few as 2 hours or as long as 2 days.

Looks like Japan has been reading my blog

May 24, 2010

Celebs, dignitaries and, of course, yours truly have all embraced Meatless Monday. Now we can add Japan to the mix.

Four of Japan’s top colleges are hosting monthly veggie Mondays  (http://veggiemonday.japanteam.net/) to encourage their country to follow more of a  plant-based diet.

In celebration of their Meatless Monday solidarity, here is an easy recipe for nori rolls that kids love.  Nori has the highest amount of protein of all seaweeds and is the easiest to digest.  Kind of like this blog.

Vegetable Nori Rolls

2 cups sushi rice *

3 cups water

pinch of sea salt

2 tablespoons brown rice vinegar

2 tablespoons brown rice syrup

10 sheets toasted nori

1 small cucumber, julienned

1 carrot, julienned

1 avocado, peeled, pitted and cut into strips

Combine rice, water and salt in large pot and bring to boil.  Cover then reduce heat and simmer 20 minutes or until all water is absorbed.  Remove from heat and set aside to cool slightly.

In small saucepan, heat vinegar and rice syrup until dissolved, pour over rice and mix until combined.  While rice is cooking, prepare vegetables.

* you can substitute short grain brown rice for sushi rice just use 4 cups of water

Assembling Nori Rolls

Place a sheet of nori, shiny side down, or work surface or bamboo rolling mat, http://www.asianfoodgrocer.com/category/sushi-accessory with short edge facing you.  Press a layer of rice ¼- inch thick along the edge of the sheet closest to you.  Place vegetables in a long thin strip across the middle of the rice.  Carefully fold the end of nori over the rice and continue rolling away from you to form a log.  Moisten the edge with water to seal, and let sit briefly until nori is soft enough to cut easily.  Cut into ½-inch pieces and arrange on platter.  Serve with tamari, pickled ginger and wasabi.

It’s Meatless Monday! And John Cleese Highly Recommends Rhubarb.

May 17, 2010

I’m headed off to the farmer’s market to pick up some Rhubarb. Why? Oh, nothing. Not only is Rhubarb high in fiber, low in calories and cholesterol free, it is a good source of Vitamin A and potassium.  Betcha didn’t know one cup of cooked rhubarb has as much calcium as a glass of milk.

When choosing rhubarb, look for stalks that are bright and colorful with no wilting leaves.  If you are not using the rhubarb right away, cut off the leaves as soon as you get home,  put the stalks in bags and store in the fridge. And remember: Do not eat the leaves. They are poisonous!

Here’s a Meatless Monday Recipe for Rhubarb Tart. Look, if it’s good enough for John Cleese…

p.s. I’m not going to lie. This recipe takes time.  If you’re a person of leisure, by all means make your own crust, but if you’re a busy bee, I suggest buying your pie crust at wholly wholesome (http://whollywholesome.com/products/pie-shells.php).  I like to have a few organic whole wheat crusts in my freezer for special occasions. Like when I make a pie.

INGREDIENTS

FILLING

2 cups diced fresh rhubarb

3 cups fresh strawberries, sliced, divided

1/4 cup sugar,

1/2 teaspoon freshly grated lemon zest

1 1/2 tablespoons cornstarch

1 tablespoon cold water

3 tablespoons red currant jelly

CRUST

1/2 cup old-fashioned rolled oats

3 tablespoons 1% milk

1/2 teaspoon vanilla extract

2/3 cup all-purpose flour

1/4 cup sugar

1 teaspoon freshly grated lemon zest

3/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons canola oil

PREPARATION

To prepare filling: Combine rhubarb, 1 cup strawberries, sugar and lemon zest in a large nonreactive saucepan. Let stand for 20 minutes (35 minutes if rhubarb is frozen). Bring to a simmer over medium-low heat. Cook, stirring often, until the rhubarb is tender but still holds its shape, 5 to 8 minutes.

Meanwhile, stir cornstarch and water in a small bowl until smooth. Stir into the simmering fruit. Cook, stirring constantly, until the mixture is clear and very thick, about 1 minute. Transfer to a bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled.

To prepare crust & assemble tart: Preheat oven to 350°F. Coat a 9-inch tart pan with a removable bottom with cooking spray.

Spread oats in a small baking dish and bake, stirring occasionally, until toasted, 10 to 15 minutes. Let cool. Place the oats in a food processor and process until finely ground.

Combine milk and vanilla in a small bowl. Whisk the ground oats, flour, sugar, lemon zest, baking powder and salt in a large bowl. Drizzle oil onto the dry ingredients and stir with a fork or your fingers until crumbly. Use a fork to stir in the milk mixture, 1 tablespoon at a time, until the dough just comes together.

Turn the dough out onto a floured work surface and knead 7 to 8 times. Roll the dough out to an 11-inch circle, dusting with flour if necessary. Transfer to the prepared pan, pressing to fit. Trim the edges.

Line the tart shell with a piece of foil or parchment paper and fill with pie weights or dried beans. Bake the tart shell until set, 10 to 12 minutes. Remove weights and foil or paper and bake until lightly browned, 8 to 12 minutes more. Cool in the pan on a wire rack.

Shortly before serving, spread the strawberry-rhubarb filling evenly into the tart shell. Arrange the remaining 2 cups strawberries decoratively over the filling.

Heat jelly in a small saucepan over low heat, stirring constantly. With a pastry brush, glaze the strawberries with the jelly.

Finally, a global movement that involves waffles.

April 28, 2010

I just discovered a new movement whose mission is to promote  friendlier healthier, and more sustainable living. Through waffles.

The Global Vegan Waffle Party was born in 2008. They’re a great resource for vegan waffle recipes (yep, they exist and they’re good – just look at my husband asleep at the breakfast table, drooling like an eight month old). There are a whole bunch of local waffle party events around the country and you’re more than welcome to host your own, or you can join in the Third Annual Global Vegan Waffle Party on May 29th.

You can get a boatload of recipes here, http://bit.ly/cNOKnG, and to get you started, here’s their recipe for Naked Vegan Waffles (*ahem* the waffles are naked, not the Vegan)

  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 1/4 cups soymilk
  • 1/4 cup canola oil
  • 3 tablespoons brown sugar

Sift or whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, canola oil, and brown sugar in a medium bowl. Pour the soymilk mixture into the flour mixture and stir just until blended. Cook on a waffle iron for 3 to 5 minutes, generously spraying both grills with oil before each waffle. Makes 4 (7-inch) round Belgian waffles.

It’s Meatless Monday! What’s for breakfast?

April 26, 2010

My family is pretty lucky. Every morning I arise earlier than I really have to just to make them a delicious homemade nutritious breakfast.  Now, I’m sure they appreciate my tireless pursuit of sainthood, but to be honest I am sick and tired of the clean-up.  They’re usually off to work and school before me, so guess who gets stuck with the dishes? (ahem) Yep, me.

So, I have been racking my brain to come up with breakfast ideas that require little or no clean-up. Which is why I got so excited when I found this delish recipe for Chocolate Chip Banana Bread in Living Vegan for Dummies, from one of my favorite vegans, Alexandra Jamieson (http://bit.ly/di1mUx)

Great for breakfast, snack time or anytime, all you have to do is just slice and go.

BTW, Living Vegan for Dummies is a mmmmmmust have book for anyone interested in becoming vegan or for vegans who want to create a healthy and balanced diet, collect invaluable tips for eating out and traveling as well as expand their cooking repertoire with some kick ass vegan recipes.

Yeah, I said it. Kick ass.

Chocolate Chip Banana Bread

2 large overripe bananas

6 tablespoons soy, rice or hemp milk

2/3 cup agave syrup

1/3 cup canola oil

1 teaspoon vanilla extract

¾ teaspoon salt

½ cup vegan chocolate chips

1 cup whole wheat or spelt flour

1 cup unbleached white, whole wheat, or spelt flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Preheat oven to 350.  Lightly oil a 9-inch loaf pan.  In a medium mixing bowl, mash together the bananas, milk, agave, oil, vanilla, and salt.  Stir in the chocolate chips.

In a large mixing bowl, sift the flours, baking powder, baking soda, cinnamon, and nutmeg.  Pour the banana and chocolate chip mixture into the flour mixture and stir with a spatula until just blended.  Pour the batter into the prepared loaf pan and bake for 40-45 m inutes, or until a toothpick inserted in the middle comes out clean.  Cool for 15 minutes before removing from the pan and serving.

I heart sticks and twigs. And so will you.

April 22, 2010

So the biscotti are done and I’ve moved on to a new favorite treat.  What if I told you there was an organic, kosher, non-gmo, whole grain, vegan, dairy/wheat/hydrogenated oil/gluten-free pretzely thing made with organic brown rice, quinoa, flax seeds, sesame seeds, amaranth, and millet .  Would you also believe it is delicious?

Introducing my latest love – Stick and Twigs from Mary’s Gone Crackers. Delish and good for you. Now you know.

Oh, and make sure you look out for my next blog , “I’m off  to Mary’s Gone Crackers” rehab.

And now for some self-promotion

April 21, 2010

Do you ever want to try and change the world but just don’t have the energy? A march can be too taxing. Writing your congressman – who has the time? Isn’t it enough that I wash my foil before I recycle it?

No. But that doesn’t mean you have to actually leave the house to make a difference.

Take a stand without getting out of your Snuggie by going to MMMunchmerch.com. Yep, we’ve got merch. Sexy t-shirts and adorable onesies. They’re your chance to tell the world that you believe in grassfed beef, organic food, eating locally and super cute babies. Who could be against super cute babies? That would be like Oprah being against ratings. Or Kate Gosselin being against publicity. It just doesn’t make sense.

All MMMunch Merch is 100% organic for that smooth, smug feel and scientists have proven they make you look ten years younger. Except the onesies. They’re just super cute.

Come on, do your part. And tell your friends.

MMMunchMerch.com

It’s Meatless Monday! And we’ve got lasagna.

April 19, 2010

One of my favorite past times is to go out with friends for Italian and throw back some red wine.  But with bathing suit season looming dangerously close, I try to stay away from heavier dishes and choose lighter fare (although a little organic red wine never hurt anyone). So here’s the great news. I found a delicious, meatless, gluten-free recipe for lasagna – in Martha Stewart Magazine of all places – that won’t go straight to my thighs but still tastes like the real thing. Dig in.

Zucchini-Ribbon Lasagna

For The Sauce ( makes 3 cups)

1 can (28 ounces) whole peeled plum tomatoes, with juice

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped (1 cup)

¼ teaspoon red-pepper flakes

2 tablespoons chopped fresh oregano

2 teaspoons coarse salt

For the Lasagna

2 medium zucchini, trimmed

1 cup part-skim ricotta cheese

¼ teaspoon extra-virgin olive oil

Freshly ground pepper

Garnish: Fresh oregano

  1. Make the sauce: Pulse tomatoes with juice in a food processor until finely chopped.  Heat oil in a skillet over medium heat.  Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes.  Add tomatoes; bring to a boil.  Reduce heat; simmer until thick, about 20 minutes.  Stir in oregano and salt.  Let cool.
  2. Make the lasagna: Preheat oven to 375.  Slice the zucchini lengthwise into thin strips.  Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish.  Top with 1 cup sauce.  Dot with ¼ cup ricotta.  Repeat twice with zucchini, remaining sauce, and ½ cup ricotta, alternating direction of zucchini.  Top with remainingzucchini, alternating direction; brush with oil.  Dot with remaining ¼ cup ricotta.  Season with pepper.  Bake, uncovered, until lasagna bubbles and top browns, 50-60 minutes.  Let stand for 10 minutes.  Garnish with oregano.

It’s Meatless Monday – So stick it!

April 12, 2010

Kebobs are one of the oldest inventions known to mankind – created seconds after someone invented something called “the stick.” They are also one of my favorite things to feed kids, especially the picky ones.

Kebobs are win-win and here’s why. First off, they’re fun. Come on, it’s food on a stick. In kids terms, that’s a riot.  Secondly, kids can make them on their own.  (Even toddlers can make their own kabobs – try using popsicle sticks) And lastly, no dishes to wash!!

Kebobs can be savory, sweet, tangy you name it.  Think of kebobs as your go-to for transforming ho-hum leftovers into exciting delish meals that even the finickiest of eaters will enjoy. And yes, they’re perfect for meatless Mondays.

Some of my favorite kebob combinations for summer are watermelon and mint, mixed fruit and coconut and grapes and feta.

But there are a billion other combinations. Figure one out and jam a skewer through it. Tada!

Here is an easy kid-tested and approved recipe for  Sweet Corn, Cherry Tomato and Tofu Kebabs from Annabel Karmel’s First Meals:

Sweet Corn, Cherry Tomato and Tofu Kebabs

1/2 lb firm tofu, cubed

6 cobs baby sweet corn, halved

1 zucchini, trimmed and sliced into round chunks

8 cherry tomatoes

Marinade:

1 1/2 tbsp soy sauce

1 1/2 tbsp honey

1 1/2 tbsp Chinese plum sauce

1 tbsp vegetable oil

1 green onion, finely chopped

Combine the ingredients for the marinade.  Put the tofu in a shallow bowl and pour on the marinade.  Cover and leave to soak for about 1 hour.  While the tofu marinates, soak four wooden skewers in water to stop them from burning under the broiler.

Thread the tofu cubes and vegetable pieces alternately onto the skewers.  Brush with some of the marinade.  Cook under a hot broiler or on the grill for about 3 minutes on each side, basting occasionally, or until the vegetables are tender and the tofu is nicely browned.

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