I can’t get enough of today’s Meatless Monday Recipe! This grapefruit pomegranate salad is the perfect blend of citrus and sweet, along side a creamy raspberry salad dressing. I added some walnuts to give it an added crunch. The salad dressing and the salad itself are very easy to mix up and overall makes for the perfect spring salad! Grab the recipe below:
For the salad:
- 3 large handfuls – lettuce of choice
- 1 grapefruit
- 1 pomegranate
- 1 apple
- 1 medium to large avocado
- 1/4 cup walnuts
- small handful of mint leaves
Creamy Raspberry Vinaigrette:
- 1 1/2 cup of fresh raspberries (can substitute other berries)
- 1/3 cup EVOO
- 1/3 cup coconut yogurt
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/4 tsp sea salt
- pepper to taste
- Start by chopping up all your salad ingredients and setting aside in a large bowl
- Combine all the raspberry vinaigrette ingredients into a food processor and blend until smooth
- Combine salad and dressing and top off with some fresh pepper (I also sprinkled some hemp seeds over mine!) and you’re ready to eat!
photos via Brooke Lark
I’m excited to share another Meatless Monday recipe à la breakfast version! This morning I’m sharing my gluten-free crêpe recipe. If you’ve ever made pancakes, these are very similar but much skinnier. They work like a breakfast wrap and you can load them up with whatever you’re craving in the moment. Best of all because they are so skinny, they cook incredibly quick! Grab the recipe below:
- 3/4 cup almond or cassava flour
- 3 eggs
- 1 3/4 cup milk of choice (I used hemp)
- 1/4 cup EVOO
- 1 tsp maple syrup
- 1/2 tsp sea salt
- crushed walnuts
- red cabbage
- maple syrup
- mix all batter together in the food processor for at least a solid full minute.
- coat a pan with EVOO and set heat to medium
- once the pan is heated, pour 1/4 cup of batter into the pan, tilting the pan in a circular motion to spread the batter evenly
- cook for about 1 – 2 minutes per side
- add your favorite toppings and you’re ready to eat!
photos via Anna Тухфатуллина
I always feel like pizza is one of those great foods you can eat anytime of the year. It works just as good in the Winter as it does in the Summer. No one says no to pizza! I like to use a lot of fresh ingredients for my pizza sauce and for my pizza toppings. I find that the freshness of the produce really comes through in the taste of the pizza. Which is why I’m sharing my favorite recipe for bruschetta pizza, because what’s fresher than bruschetta?
For the sauce:
- 4 – 5 large roma or tomatoes on the vine
- 1/2 a sweet onion or make it a red onion if you want to spice things up a bit more!
- 1/2 cup fresh basil
- 2 medium garlic gloves
- 2 tbsp EVOO
- 1 tbsp tomato paste
- 1/2 tsp sea salt
For the pizza
- pizza dough – I purchased a pre-made pizza dough from a local bakery that’s gluten-free and vegan
- cheese or cheeze of your choice
- additional 2 – 3 tomatoes for topping
- additional 1/4 cup fresh basil for topping
- any additional drool worthy toppings of your choice, like slices of red pepper, olives etc.
- preheat your oven – here you have a choice, choice #1) you can follow the directions provided for your pizza dough OR choice #2) you can crank the oven up to 500′ like a pro and watch carefully to make sure you don’t burn your dinner. I personally like crispy crusts, so I tend to go with the later.
- roll out your dough and stick in the oven sans any sauce or toppings. You need to let the dough cook for a little bit first, usually 8 – 10 minutes. If you are not a thin-crust kind of person, you may need to leave it in a few minutes longer.
- while the crust is cooking, toss the ingredients for the sauce into the food processor. How much you blend the ingredients is really up to you. If you like it chunky that works, but if you like a smooth pizza sauce give it a good 30 seconds to a minute to puree. The sauce will taste amazing either way!
- next slice your remaining tomatoes into slices and finely chop up the remaining basil.
- once the dough has pre-cooked, add your sauce and toppings and place back in the oven for an additional 8 – 10 minutes. If you’ve cranked the oven up to 500′, you may not even need to leave it in that long. The way I layered my pizza was sauce, cheeze, red pepper slices, tomatoes slices and sprinkle with a healthy portion of chopped basil. Once the pizza comes out of the oven, you’re ready to eat!
*Note: remember to check the center of your pizza to make sure the dough is cooked through. If the dough still feels mushy and not crisp, it will need to be put back in the oven
I was trying to figure out if I’ve ever done a breakfast recipe for one of my Meatless Monday posts and I don’t think I have! So ta-da first breakfast recipe is my super easy and delicious gluten-free / vegan pancakes!! They are sooo good, you guys have to try them. They are very simple and easy to make (pancakes from scratch made easy!) because there’s only a few ingredients. Add whatever toppings you have on hand and viola, you’ve got yourself a tasty breakfast feast.
Servings: 3 small pancakes
- 1/2 cup brown rice flour*
- 1/2 cup unsweetened applesauce
- 1/3 cup water
- 2 tbsp EVOO
- a pinch or two of sea salt
*I highly recommend the Bob’s Red Mill brand, I’ve found other brands to be gritty
**optional toppings: I love blueberries or blackberries on mine and of course maple syrup!
- Drizzle a bit of olive oil into your pan and preheat on medium
- Add all your ingredient into a bowl except the water
- Mix the ingredients together and slowly add the water (you may not need to add all the water)
- Stop when it gets to pancake batter consistency
- You’ll know the pan is hot enough when you see little bubbles forming in the olive oil
- Scoop out 1/3 of the batter and add to the pan (you should hear a sizzle sound as the batter hits the pan)
- Once you’ve used up all your batter, give it a good 5 minutes to cook (may take a little longer) you can check the bottom of the pancakes with a spatula to see if they’ve browned
- Flip over once the bottom side has browned and cook for an additional 2 – 3 minutes
- Add some fresh berries or fruit and drizzle with maple syrup and you’re ready to eat!
*Note: Don’t worry if your batter looks a little lumpy from the applesauce, I’ve found some brands are smoother than others
One of my easy dinner ideas that I love to make during the Winter is a warm roasted veggie salad. It comes together pretty easily because you can just toss the veggies into the oven while the quinoa is cooking and before you know it, everything has come together in a delicious meal! I’ve also included the recipe for the salad dressing that I used, which is a homemade sweet ginger dressing. The dressing is pretty straight forward as well and completes today’s meatless Monday recipe. Take a peek:
For the salad:
whatever veggies you love; I used:
- brussel sprouts
- red and orange peppers
For the dressing:
- 1 inch knob of fresh ginger
- 1/4 cup maple syrup
- 3/4 cup EVOO
- 1/3 cup sweet rice vinegar
- salt and pepper to taste
- *If you’d like some extra kick add more ginger
- preheat oven to 425′
- cook quinoa according to instructions on package
- chop up your veggies and spread on a baking sheet
- roast for about 20 – 25 minutes
- while the quinoa and veggies are cooking, mix together your salad dressing
- *make sure you peel the ginger and chop it up fine; or you can use a juicer and juice the ginger for a smoother dressing
- once everything has finished cooking, mix all ingredients together and you’re ready to chow down!
Today I’m sharing a Meatless Monday recipe that is perfect for parties. Loaded nacho french fries!! If you’re having people over tomorrow night to watch the ball drop or whatever it is you do on New Year’s Eve, this recipe is a sure crowd-pleaser. Just throw the margaritas in the blender and you’re good to go.
- potato of your choice, russet and sweet potatoes both work well but know that sweet potatoes take longer to cook
- olive oil
- sea salt
topping ideas (I starred the ones that I used):
- black beans*
- pinto beans
- red pepper*
- green pepper*
- lemon or lime wedges*
- sunflower seeds*
- sour cream* (I used Tofutti brand)
- hot sauce
don’t worry I didn’t forget the avocado!
- 3 ripe avocados
- 1 large ripe tomato
- 1/2 red onion
- 1 jalapeño
- cilantro, sea salt, and pepper to taste
- Preheat the oven to 425′
- Chop potatoes into french fry size pieces, you can make them as thick or thin as you’d like, just try to keep them of similar size
- Toss in a bowl with olive oil and a little sea salt, place on a baking sheet
- For russet potatoes – cook for 30 mins, for sweet potatoes – cook for 45 mins *remember to toss them half way through and thicker french fries may take a little longer
- While your fries are cooking chop up your ingredients for the guacamole
- Mix guacamole ingredients in a bowl, you can mash them up or leave it chunky, either way it will taste delicious!
- Once your fries are out of the oven, load on your toppings and serve immediately.
One thing I love to do is turn a favorite dip into a sauce and use it over pasta or a baked potato. Today’s Meatless Monday recipe does just that. I took a yummy pimento cheese dip recipe and turned it into a tasty pasta dish. This is a warm dish but you could easily make it in the Summer as a cold pasta dish too! Also, you can pretty much do this with any dip, I’ve done something similar with artichoke and spinach dip and it came out amazing!! But that’s a recipe for another Monday. Scroll down to grab this Pimento Cheese and Pasta recipe:
- 16 oz sharp cheddar (set some aside for garnish)
- 8 oz cream cheese
- 1 cup broth (can add more or less depending on how thick you’d like the sauce)
- 4oz pimento peppers (I use the ones in the jar, drained and rinsed) set some aside for garnish
- 1 tbsp cornstarch
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- A few pinches of cayenne
- Salt and pepper to taste
- Pasta of your choice
- 1 cup baby spinach
- Boil pasta, drain and set aside.
- Cut several slivers of pimento peppers and set aside.
- In a food processor, combine all ingredient for the sauce and blend well.
- Place into a sauce pot and stir on medium high heat until the cheese has melted.
- While cheese is heating up, place the baby spinach in a sauté pan with a small amount of broth (about 1 tbsp) and steam cook on medium heat.
- Pour cheese sauce over pasta, add baby spinach and garnish with additional cheese and pimento peppers.
It’s been too long since I’ve done a Meatless Monday recipe! I’m very excited about my Butternut Squash Bisque because not only is it delicious and warm for these cool autumn days but it’s also only 4 ingredients!! Aren’t minimum ingredient recipes the best?! No long grocery lists, no hoping you remembered to pick up all the ingredient. Just four simple ingredients and you are on your way to a creamy Fall soup.
Serves 3 – 4
- 1 butternut squash (about 2 pounds)
- 1 1/2 cup broth of your choice
- 3 tbsp olive oil
- 1 tsp sea salt
- Preheat oven to 375′
- While you’re waiting for the oven to preheat, cut your butternut squash in half the long way
- Place the squash halves face up and coat with 1 tbsp of olive oil
- Roast for about 1 hour 15 minutes or until squash is soft
- Let squash cool for about 20 minutes
- Once squash is cool enough, peel the skin off (it should come off very easily)
- Place all ingredients in a blender or food processor and you’re ready to eat!
It’s already feeling chilly out, which means Fall is starting to creep in. I don’t know about you but I’m ready for a hot and toasty meal. So today I’m sharing my top 9 grilled cheese sandwich recipes with you! These meatless Monday recipes work perfectly for lunch or dinner. You can add a cup of soup or eat alone, because they are just that good!
Caramelized Pineapple Grilled Cheese – crunchy, gooey with a touch of sweet!
Grilled Cheese & Tomato – one of my personal go to’s!
Blueberry & Brie Grilled Cheese
Garlic Bread Grilled Cheese – because life is hard and don’t we all deserve this?
Caramelized Onions & Grilled Cheese
Kimchi Grilled Cheese
Spinach & Artichoke Grilled Cheese – for when you just want to eat that delicious dip as a meal
Pesto Grilled Cheese
Four Cheese Grilled Cheese Sandwich
Click any pic to grab the recipe!
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.
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
- Cook rice following instructions on package. *I make the rice in advance and chill in fridge
- Preheat oven to 400′
- Cut up zucchini and white onion.
- Place all ingredients into the food processor and pulse.
- Divide into six equal balls and form into patties with your hands.
- 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!