Tag Archives: dinner ideas

Meatless Monday Recipe : Zucchini Fritters

I absolutely love these zucchini fritters! 1) Because they are sooo delicious and 2) because you only need five ingredients to make them!  Yup, you heard me, only 5 things to put these bad boys together.  Low ingredient recipes are perfect for those nights you want something homemade but without the effort of homemade.  As with all my meatless Monday recipes, these fritters are vegan and gluten free.

Meatless Monday Recipe : Zucchini Fritters

Makes 6 – 8 large zucchini fritters

Prep + cook in 60 mins

  • 2 small zucchinis
  • 1 cup cooked brown rice
  • 1/3 white onion
  • 2 tsp olive oil
  • 1 tsp sea salt
  • 2 garlic gloves minced *optional

 

Meatless Monday Recipe : Zucchini Fritters

  1. Cook rice following instructions on package.  *I make the rice in advance and chill in fridge
  2. Preheat oven to 400′
  3. Cut up zucchini and white onion.
  4. Place all ingredients into the food processor and pulse.
  5. Divide into six equal balls and form into patties with your hands.
  6. Place on baking sheet and bake for 35 – 40 mins.  Longer if you want the outside crunchier.

*Note:  these have the consistency of crab cakes and can fall apart but are still delicious!

Meatless Monday Recipe : Zucchini Fritters

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday : Chickpea Noodle Soup Recipe

I’m so excited to be sharing the first meatless Monday recipe of the year!  I had been craving something warm and soul satisfying and this recipe hit the spot.  My chickpea noodle soup is plant-based and gluten-free, oh and did I mention delicious?!  Since it’s a soup I guess it constitutes as a one-pot meal, making it super easy to come together if you’re looking for easy dinner ideas.  Here we go:

 

Meatless Monday : Chickpea Noodle Soup Recipe

 

Veggie Broth:

  • 8 cups water
  • 1/2 bunch kale
  • 2 celery stalks
  • 1/2 sweet onion
  • 2 garlic cloves

Soup:

  • 1/2 bag of Tinkyada brown rice shells
  • 1 bunch asparagus
  • 1 bag of baby spinach
  • 6 celery stalks
  • 1 sweet onion
  • 1 can chickpeas (rinsed and drained)
  • 2 garlic cloves
  • 2 tsp olive oil
  • 6 cups veggie broth
  • 1 tsp coriander
  • 1/2 tsp oregano
  • 1/4 thyme
  • 1/2 tsp sea salt

 

*feel free to substitute pre-made broth and other veggies to fit your tastes

 

Meatless Monday : Chickpea Noodle Soup Recipe

 

  1. Veggie Broth:  Combine all ingredients into a pot and boil for 25 minutes.  Strain out veggies and set broth liquid aside.
  2. Chop up your sweet onion and celery, mince the garlic, and combine on medium heat with olive oil in a stock pot.  Cook until onion becomes transculent.
  3. Add chickpeas along with seasoning and salt, cook for additional 1 – 2 minutes.
  4. Add veggie broth and bring to a simmer for 10 minutes.
  5. Toss in pasta and bring to a boil.  Follow cooking time on package.  About 14 minutes.
  6. At the 10 minute mark add chopped asparagus and baby spinach.  Allow to cook the remaining 4 minutes.

Serve and enjoy!

Meatless Monday : Chickpea Noodle Soup Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Top 5 Meatless Monday Recipes for Fall

Today I’m sharing some of my favorite Meatless Monday recipes for Fall.  I can already feel a little chill in the air (eek!).  Which means it’s time to dig into some warm and savory meals!  Just the other night I made my Sweet Onion Sauce and Gnocchi but this time I used Trader Joe’s cauliflower gnocchi.  It was sooo good!!  You would never know it was cauliflower.  Next time you’re in Trader Joe’s I recommend stock piling it, as it does sell out quickly.  Check out that recipe and more below:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Cilantro & Jalapeño Corn Chowder

I don’t know about you but I’m ready to heat things up!   This Winter is just getting started but it’s been freezing out.  There’s nothing like a warm bowl of soup after coming in from the cold.  Today for my meatless Monday recipe, I’m sharing my cilantro and jalapeño corn chowder.  It’s a different take on my Grilled Corn Chowder Recipe that I shared last year.  This corn chowder recipe has a bit of heat to it (that you can adjust according to taste).  I also used some different spices and loaded this corn chowder up with cumin and cilantro.  Check it out:

Meatless Monday Recipe : Cilantro and Jalapeño Corn Chowder

 

Time: 45 mins  Serves: 6 – 8

Ingredients:

  •  4 pds red potatoes – peeled and diced
  • 4 cups corn or 3 cans drained
  • 1 large jalapeño or 2 small ones – deseeded
  • 1 14.5 oz can Hunt’s fire roasted tomatoes
  • 3oz baby spinach (about 1/2 a bag)
  • 1/2 sweet onion
  • 3 garlic cloves – minced
  • 32 oz vegetable broth
  • 4 tbsp Earth Balance soy free buttery spread
  • 1 tbsp olive oil
  • 1 tsp agave syrup
  • 1 cup cilantro
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1/4 tsp paprika
  • 2 drops liquid smoke
  • salt + pepper to taste

optional:

  • 1/4 – 1/2 tsp red chilli flakes
  • 1 cup broccoli stems – steam and cook with potatoes – adds protein!

Meatless Monday Recipe : Cilantro and Jalapeño Corn Chowder

 

Instructions:

  1. Steam your potatoes – I used a double boiler set up (20 mins)
  2. Place potatoes in food processor and blend until mostly whipped (set aside)
  3. Place onion and jalapeño in food processor and mince.  Toss into pot with olive oil until onions are golden.  Add garlic and cook for an additional minute.
  4. Now add everything else EXCEPT for spinach and cilantro.
  5. Cook on low, stirring occasionally for 15 mins
  6. Add spinach and cilantro and cook for an additional 2 minutes.
  7. Serve warm

Meatless Monday Recipe : Cilantro and Jalapeño Corn Chowder

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meatless Monday Recipe : Cilantro and Jalapeño Corn Chowder

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

Last winter this veggie lasagna was one of my go-to recipes and I have a feeling that this winter won’t be any different.  It’s choke full of vegetables and even uses sweet potato noodles instead of pasta!  This meatless Monday recipe is perfect for vegan and gluten free eaters.  Also, it uses Gardein’s Beefless Ground, which gives it a heartiness that meat-eaters love too.  I’ll be the first to admit, it’s not my most photogenic recipe, however I promise that it smells and tastes AMAZING!  Check it out:

Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

Ingredients:

Cashew Cream Sauce:

-4 oz cashews (1/2 container)
-1 large red potato (peeled + chopped)
-1 1/4 cup water
-1/2 tsp cumin
-1/2 tsp onion powder
-1/4 paprika
-1/4 chili powder
-1/4 garlic powder
-salt and pepper to taste

Lasagna:

-1 large sweet potato (can use oven ready lasagna noodles instead)
-1 large zucchini or 2 small ones
-1/2 bag shredded carrots
-1 – 2 tsp olive oil
-1/2 bag Gardein Beefless Ground
-1 jar of pasta sauce
-1/2 bag of baby spinach

Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

This is what your sweet potato noodles should look like for the lasagna

Directions:

  1. Preheat oven to 425*
  2. While oven is preheating, set up a double boiler to steam potatoes and carrots
  3. While double boiler is heating up, skin and chop the red potato and peel the sweet potato into flat wide noodles (toss away the skins). Keep peeling until sweet potato has practically disappeared.
  4. Place shredded carrots, red potato and sweet potato into double boiler, keeping them slightly separate. Steam for about 15 – 20 minutes or until soft. You can test this with a fork.
  5. Slice zucchini and lightly toss with olive oil in mixing bowl. Place on baking sheet and once oven is preheated bake for 10 minutes (flip) and bake for another 10 minutes. Once they’ve finished, set them aside.
  6. Preheat oven again to 350*
  7. In a food processor, place all ingredients for cashew cream sauce (including red potato once it’s done steaming) and puree (set aside till you’re ready to layer your lasagna). Consistency should be thick but still slightly runny (should fall off your spoon) You can add 1/4 cup of water at a time if it’s too thick. If it’s like hummus then add more water and puree again.
  8. Pour half of the beefless ground into a bowl and microwave for 1 minute. Stir with fork and microwave again for another minute. If any of the beefless ground still looks frozen, stir again and microwave for another 30 seconds.
  9. Now you’re ready to layer your lasagna! You’ll want to make sure that when you’re done layering, there’s a 1/4 – 1/2” of room between the top of your lasagna and the top of your casserole dish. **Make sure to leave enough pasta sauce to thickly cover the top of your lasagna once you’ve finished layering**
  10. Start with a thin layer of pasta sauce on the bottom, add a layer of sweet potato noodles, spinach, followed by a layer of cashew cream sauce, add beefless ground, zucchini and carrots. Do this once more. Add a final layer of sweet potato noodles, followed by a thick layer of pasta sauce and any leftover cashew cream sauce.
  11. Place in oven for 45 minutes (you’ll see edges of pasta sauce start to bubble)Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

Meatless Monday Recipe : Sweet Potato Veggie Lasagna with Gardein

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Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

I often find that as the weather gets cooler I turn away from salads towards warmer foods like soups and casseroles. The one exception is this roasted veggie salad since most of the ingredients are served warm.  It’s also a great salad to make if you have a bunch of left over veggies in the fridge from the night before.  Just toss them all together with this tasty vinaigrette and you’ve got one satisfying meal!

Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

White Wine Vinaigrette Ingredients:

  • 1/2 cup olive oil
  • 3 tbsp dijion mustard
  • 1 tbsp white wine vinegar
  • 2 tsp maple syrup
  • salt + pepper to taste

Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

Salad Ingredients:

  • Lettuce of your choice – I used a spring mix but romaine works too
  • 1 can artichoke hearts (quartered)
  • 1 red pepper
  • 1 yellow pepper
  • 1 bunch of asparagus
  • 2 ears of corn
  • 1 avocado
  • olive oil for cooking

Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

Directions:

  1. Preheat the oven to 425′
  2. While the oven is preheating, chop up all your veggies / shave the ears of corn (except the lettuce and avocado) and lightly coat with olive oil
  3. Place in the oven for 10 minutes, flip, and another 10 minutes
  4. While veggies are in the oven, combine all ingredients for dressing and shake well (set aside)
  5. Chop up your lettuce and avocado (set aside)
  6. When veggies are done roasting, place them on a bed of lettuce and top with avocado and white wine vinaigrette

Meatless Monday Recipe : Roasted Veggie Salad with White Wine Vinaigrette

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Sweet Potato Tacos Recipe

sweet potato tacos

Ingredients

2 medium sweet potatoes

1 cup raw cashews soaked for a minimum of 5 hours

1/2 cup almond milk

2-3 limes

Sea Salt

Olive Oil

1/4 purple cabbage, finely chopped

1 jalapeño, thinly sliced and de-seeded

1.5 cups masa

Cilantro to garnish

Method

Lime Crema

–  In a high speed blender combine 1/2 cup almond milk, drained cashews, 1/4 teaspoon sea salt, and juice of 2-3 limes.

– Blend until creamy and adjust lime juice and salt to taste.  Add additional almond milk to achieve desired conistency. The sauce should be tangy, salty and not too thick!

Sweet Potatoes

– Bring a large pot of well salted water to a boil.

– Peel sweet potatoes and cut into large spears.

– Boil peeled potatoes for 7-9 minutes or until slightly soft.

– Lightly oil grill pan with olive oil

– Add potatoes to grill pan and cook over med-low heat for 6-8 minutes on each side checking periodically for browning.

 – Plate as desired and spoon cream sauce over taco adding jalapeño, cabbage and cilantro garnish (optional: avocado is also amazing on these!)

– Squeeze lime over tacos and sprinkle with finishing salt.  Serve immediately!

Tortillas

– Combine 1.5 cups masa with 1 cup of hot water and knead with hands.  Add more water if needed, or add more masa if mixture seems too wet.  You’re looking to achieve the consistency of brand new play-doh.  You’ll know you’re spot on when you’re able to pull a full tortilla out of the press.  I played around for a bit to get it just right, but it only took fussing with the mixture a little bit at a time to get there!

– Lightly coat a cast iron pan in grapeseed oil and heat on medium low

– Cover the top and bottom of the tortilla press* with large ziplock bags or saran wrap.  Roll a ball of masa dough about 1 1/2″ big in the palm of your hands in place in the center of the press

– Gently use the top press to flatten the tortilla, then peel away and add to the pan.

– Cook for 45 seconds or so on each side

– Continue with the rest of the dough (this amount of masa makes roughly 12 tortillas) until all dough is used.  Keep cooked tortillas warm by wrapping in a damp tea towel and placing in a dutch oven over LOW heat

* if you do not have a tortilla press, use your hand or a rolling pin to flatten tortillas!

via A House in the Hills Blog

 

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