Tag Archives: meatless monday

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 : 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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Meatless Monday Recipe : Stuffed Butternut Squash with Cauliflower Rice

Yesterday was one of those foggy early Fall days and I was left longing for something warm and soul-soothing.  Today’s Meatless Monday Recipe hits that spot!  This is a whole food plant-based recipe that’s perfect for vegetarians and vegans alike.  It’s also incredible easy to make, most of the time for this recipe is roasting the butternut squash.  Which thankfully takes very little effort on my part and left me with a free hour on Sunday morning.  I also used Green Giant’s frozen cauliflower rice, which was super easy to make and a bit of a time saver as well!  Scroll down to find the recipe below:

Meatless Monday Recipe : Stuffed Butternut Squash with Cauliflower Rice

 

Ingredients:

  • 1 butternut squash (mine was about 2.5 pounds)
  • 1 cup baby spinach or kale
  • 1 can red kidney beans (drained and rinsed)
  • 1 bag Green Giant Cauliflower Rice
  • 1/2 sweet onion (diced)
  • 3 – 4 garlic cloves (minced)
  • Olive oil
  • Salt and pepper to taste

Meatless Monday Recipe : Stuffed Butternut Squash with Cauliflower Rice

Instructions:

  1. Preheat oven to 425′
  2. Cut butternut squash in half (long way) and scoop out seeds.  Coat with olive oil and sprinkle with salt and pepper.
  3. Place on a baking sheet and into the oven for 50 – 60 minutes.  Squash should be tender like a roasted sweet potato when it’s done.
  4. Chop your onion and garlic and sauté in olive oil in a fry pan (5 – 6 minutes medium heat) and set aside in a large mixing bowl.
  5. Add some additional olive oil to the fry pan and sauté your spinach (1 – 2 minutes low heat).  Set this aside along with the garlic and onion.
  6. Place frozen cauliflower rice in the microwave as per instructions.
  7. While cauliflower rice is cooking, rinse and drain the beans.  Once cauliflower rice is done, mix all toppings in bowl.
  8. When the squash has finished cooking, simple add the cauliflower rice/bean mixture and you’re ready to eat!

Meatless Monday Recipe : Stuffed Butternut Squash with Cauliflower Rice

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday : Green Goddess Pizza Recipe

It’s time for another Meatless Monday post!  So lately I’ve been looking for quick and easy dinner ideas.  Things have been so extremely busy in my jewelry studio that I haven’t had the time I usually put into cooking a dinner.  What I love about this Green Goddess Pizza recipe is not only is it quick and crazy easy to make but it’s delicious and loaded with greens!  Also instead of using a red sauce, I made a simple basil garlic sauce which adds nicely to the flavors of the fresh veggies.  Grab the recipe below.

Meatless Monday : Green Goddess Pizza Recipe

Time: 20 minutes or less!

Ingredients:

  • pre-made pizza crust – I used Mama Mary’s because it was diary free.

Sauce:

  • 1/4 cup olive oil
  • 1/2 cup fresh basil leaves
  • 3 cloves of minced garlic
  • 1/4 tsp sea salt
  • 1/4 paprika
  • pepper to taste

Toppings:

For this you can really add whatever you want! but here’s what I used:

  • small handful – baby spinach
  • 1/4 green peppers – thinly sliced
  • 1/4 zucchini – thinly sliced
  • 1/2 avocado – sliced

*I forgot to add some broccoli I had in the fridge, but I’m thinking artichokes and asparagus would be delicious too!

Meatless Monday : Green Goddess Pizza Recipe

Instructions:

  1. preheat oven to 425′
  2. mix sauce ingredients together in the food processor
  3. brush sauce all over pizza crust including the edges (you’ll have extra sauce, just set this aside)
  4. pile on all veggies except avocado
  5. do an additional brushing of the sauce on top of the veggies
  6. place pizza in oven for about 8 minutes
  7. top with avocado and you’re ready to eat!

*I made an individual size pizza but it’s so easy to double or triple this recipe.  There’s enough sauce for three individual size pizzas or one large one.

Meatless Monday : Green Goddess Pizza Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday : Black Bean Veggie Burger Recipe

This meatless Monday recipe for my black bean veggie burger has been my latest foodie obsession!  It’s scrumptious and full of flavor.  What started as a recipe for meatless meatballs, turned into a veggie burger recipe due to the fact that the meatballs fell flat.  I mean, literally, they wouldn’t keep their shape as round meatballs but did resemble a very nice burger pattie.  So now here I am, sharing my veggie burger recipe with you!  One main thing that I love about this recipe, besides the fact that it’s super easy and quick to make, is that it’s also incredibly easy to make gluten-free.  I have so many friends and family members who have some form of gluten intolerance.  I’m pretty sure I’m not alone.  All you have to do to make this recipe gluten free, is swap out the rolled oats for gluten free rolled oats.  That’s it!  Easy peasy!

Meatless Monday : Black Bean Veggie Burger Recipe

Ingredients:

  • 1 can of black beans – drained and rinsed
  • 3/4 cup water
  • 1 cup rolled oats
  • 2 cloves garlic – minced
  • 1/4 minced sweet onion
  • 1 1/2 tbsp hemp or flax seeds
  • 1 1/2 tbsp nutritional yeast
  • 1/4 tsp paprika
  • 3/4 tsp sea salt
  • 1/2 tsp crushed red pepper
  • pepper to taste
  • 1/2 tsp olive oil for frying
  • optional: toppings of your choice – I used homemade guacamole, lettuce and cilantro

Meatless Monday : Black Bean Veggie Burger Recipe

Serves 3 -4

Time: 15 – 20 minutes

Steps:

  1. Pulse your rolled oats and hemp seeds in the food processor.
  2. Now add the rest of your ingredients and blend till smooth.  Let sit for a few minutes and you’ll see the mixture start to thicken.
  3. Place some olive oil in the frying pan (you can skip this step if you’re bbq-ing) along with 1/3 – 1/4 of the black bean mixture.
  4. Cook on medium heat, about 4 – 5 minutes per side.  Add your favorite toppings and you’re ready to eat!

Meatless Monday : Black Bean Veggie Burger Recipe

Meatless Monday : Black Bean Veggie Burger Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday : Fresh Pesto with Zoodles Recipe

I’m excited to share with you another Meatless Monday recipe!  This pesto recipe is perfect for Summer because it’s quick and can be served warm or cold, which makes left-overs just as tasty as the night you made it.  It’s also naturally gluten-free, diary-free and and carries a decent amount of protein even though there’s no meat in it!  (about 11 grams per serving)  Scroll down to see what’s in it:

Meatless Monday :  Fresh Pesto with Zoodles Recipe

Servings: 3 – 4

Time: 30 minutes

Ingredients:

  • 16 oz package of zoodles or 1 large zucchini per person
  • 4 ears of corn or 1 per person
  • 1 package of cherry tomatoes
  • 2 cups fresh basil
  • 1/2 cup walnuts
  • 1/4 cup olive oil
  • 1/2 cup water
  • Salt and pepper to taste

Meatless Monday :  Fresh Pesto with Zoodles Recipe

Instructions:

  1. Start by shucking and grilling the corn.  Using a high heat, turn the corn every 4 – 5 minutes until fully cooked.  Set aside.
  2. Throw the basil, walnuts, olive oil, water, salt and pepper into the food processor and pulse.  The pesto should be on the thick side.
  3. Steam your zoodles for 3 – 4 minutes.  I used a double boiler set up.  (If you purchased zucchini instead of zoodles you’ll have to spiral them first)
  4. While the zoodles are steaming, take a kitchen knife and stripe the kernels off the cob.  Next chop up your cherry tomatoes.
  5. When the zoodles are finished cooking, mix everything together and dinner is ready to be served!

Meatless Monday :  Fresh Pesto with Zoodles Recipe

I really hope you enjoy this Meatless Monday recipe.  I couldn’t stop eating it this past week!  We had some really warm days and having this as a cold dish was the absolute best.  Not to mention that you feel really healthy eating it.  I also found the zoodles to be very filling, which is something I wasn’t expecting.  Not to mention that the sweet smell of basil filling my kitchen every time I whipped up a batch of the pesto is perfection.  I’m definitely going to be using fresh basil in a lot more of my recipes!  Make sure to scroll down to the bottom of this post to check out some additional recipes.

Meatless Monday :  Fresh Pesto with Zoodles Recipe

 

 

 

 

 

 

 

 

 

 

 

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Meatless Monday – Avocado Tempura Sushi with Mango Recipe

It’s time for another Meatless Monday!  Today I’m excited to share with you, my Avocado Tempura Sushi Roll topped with mango.  I’m going to give you the step by step to help make sushi at home the easiest it’s ever been.  I’m sharing all my tips and tricks, how to get perfectly round sushi rolls, how to make inside out sushi rolls and how to top your sushi rolls off!  I’m going to start by sharing the kitchen tools you’ll need, since there’s one you probably don’t have but I promise if you want to make sushi at home, it’s sooo worth getting!

Meatless Monday - Avocado Tempura Sushi with Mango Recipe

Things you’ll need:

  • Cutting board
  • Knife
  • Plastic Wrap
  • Baking Sheet
  • Parchment Paper
  • Potato peeler
  • Rice Cooker (optional)

and

I know what you’re thinking, what in the world is Sushezi?  It sounds like sush – easy and I guess it’s technically called a sushi maker.  I purchased mine on eBay for less than $10 and it’s completely taken my sushi game to the next level!  When I first got it in the mail, my initial thought was that I wasted money on a hunk of plastic BUT then I tried it out.  I’m now able to make oversized perfectly round sushi rolls at home.  (fyi, this isn’t any kind of paid ad – I really just like this product)

Meatless Monday - Avocado Tempura Sushi with Mango Recipe

Ingredients for sushi roll:

  • 1 ripe avocado
  • 1 ripe mango
  • 1/2 cup sushi rice
  • 2 cups water
  • 2 tsps rice vinegar
  • 1 tsp raw sugar (optional)
  • panko crumbs
  • salt and pepper to taste

Ingredients for dipping sauce:

  • teriyaki sauce
  • sriracha sauce

Meatless Monday - Avocado Tempura Sushi with Mango Recipe

Instructions:

  1. Start by placing the water and rice in the rice cooker.  Follow instructions for your rice cooker.  I don’t use an electric one so I just pop mine in the microwave on high for 19 minutes.  I used Nishiki brand sushi rice.  Once your rice has finished cooking, you can add the sugar (optional) and rice vinegar.  I used Nagano All Natural Rice Vinegar.  If you’re using a sweet rice vinegar then definitely skip the sugar.  Mix everything together, then spread the rice out on a plate and place in the fridge to cool for about 20 minutes.  At this point you’ll also want to preheat your oven to 400′.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

 

2.  While your rice is cooling, cut your avocado in half (as seen below) and remove the pit.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

You’ll want to cut your avocado this way because of how you’ll need to finish cutting it up in the next step.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

You can remove the pit by chopping your knife in and twisting or using a spoon works well too. If you try the knife method just be careful!

3.  Next cut the avocado into thick strips.  Be careful not to cut through the avocado skin and cut your fingers!  Once you’ve cut the avocado into strips, you’ll go along the edges with your knife to detach the avocado from it’s shell.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Cut your avocado into thick strips, about the size of a french fry

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Cut along the edges with your knife and then scoop out the avocado slices

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

This is what you’re avocado slices should look like

4.  Place some parchment paper on a baking sheet and set aside.  Next take out your panko crumbs and spread them out on a plate.  One by one coat your avocado slices with the crumbs.  I piled the crumbs on top of my avocado slice and then lightly pushed them into the avocado.  Place them on the baking sheet and sprinkle salt and pepper to taste.  Place in the oven for 15 minutes.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Coating an avocado slice with panko crumbs

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Avocado slices before going into the oven

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Avocado slices after

5.  Once your avocado slices are done, your rice should be done cooling as well.  Set both of these aside.  Get your mango and potato peeler.  You’ll want to skin the mango and once you’ve skinned it, you’ll want to keep using the potato peeler to take off slices of mango.  Keep going until you start to see the pit.  You should have about 10 – 12 mango slices.  Set these aside.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Mango slices

6.  Next you’ll want to cover your cutting board in a sheet of plastic wrap.  Then grab your rice and Sushezi.  I used a spoon and my hands to get the rice into the Sushezi.  How much rice you end up putting in, is really up to you.  The less rice you use, the more avocado you’ll be able to fit but at the same time you want to make sure the sushi roll will hold together.  I ended up using 3/4 of my rice and 2/3 of my avocado slices.  Also try to place the same amount of rice in both sides of the sushi maker.  This ensures that your filling stays centered.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Sushezi empty – make sure you have the sushi maker completely set up with all 3 parts before you start adding rice

You’ll want to make sure that in the bottom half of your Sushezi you leave an empty space to allow room for the arm that will eventually push the sushi roll out.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Allow some space at the end

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

This is what it should look like after you’ve finished adding the rice

Another tip is to make sure that the rice comes up and slightly past the sides.  This makes sure that your two halves will become a whole sushi roll and keeps your sushi roll from splitting in half once you’ve pushed it out.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Make sure rice ever so slightly goes past the edge of the sushi maker

7.  Now you’re ready to add your avocado!  Place your avocado slices in the center of the rice of only one part of your sushi maker.  You really want to make sure that the avocado slices stay centered and don’t go over the sides.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

This is what your sushi roll should look like at this point

8.  Now you can place the half that’s only holding rice on top of the other half that is holding the rice and avocado.  Make sure to lock them together! Hold your sushi maker over the plastic wrap and cutting board.  While one hand is holding the sushi maker, push and twist clockwise the arm with your other hand.  Eventually you’ll get to a point where you won’t need to keep twisting the arm.  Keep pushing until your sushi roll is resting on the plastic wrap.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Sushi roll on plastic wrap

9.  Next you can add the mango slices.  You’ll want to make sure that you layer them on top of each other (shown below)

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Layer the mango slices on the top of your sushi roll

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

a close up of the mango slices

10.  Once you have all your mango slices on top of your roll, you’ll want to tightly wrap the plastic wrap around the roll.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Sushi roll with plastic wrap – wrapped tightly

11.  For the next step, you’ll want to make sure your knife has been cleaned, dried and sharpened.  You’ll lightly cut into the plastic wrap and sushi roll using a gentle back and forth sawing motion.  DO NOT cut all the way through the plastic wrap on the bottom.  You’ll want to cut all the way through the roll but not the plastic wrap, this makes it easier to take off once you’re done cutting.  I usually cut 8 pieces from my roll.  Cutting more pieces means smaller pieces of sushi but you also run the risk of having your sushi roll fall apart.  The thicker the sushi pieces, the more likely they’ll stay together.

Meatless Monday - Avocado Tempura Sushi Roll with Mango Recipe

Go ahead and gently unwrap your sushi!

12.  Congratulations!  You just made an amazing sushi roll at home!!  You can go ahead and mix your dipping sauce.  I use Kikkoman Teriyaki Marinade & Sauce.  It has the consistency of soy sauce and I usually add several drops of Sriracha to it.  This spicy teriyaki dipping sauce goes really well with the sweetness of the mango.  Once you’ve mixed your dipping sauce, you’re ready to eat!

Meatless Monday - Avocado Tempura Sushi with Mango Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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