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!
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:
- 8 cups water
- 1/2 bunch kale
- 2 celery stalks
- 1/2 sweet onion
- 2 garlic cloves
- 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
- Veggie Broth: Combine all ingredients into a pot and boil for 25 minutes. Strain out veggies and set broth liquid aside.
- 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.
- Add chickpeas along with seasoning and salt, cook for additional 1 – 2 minutes.
- Add veggie broth and bring to a simmer for 10 minutes.
- Toss in pasta and bring to a boil. Follow cooking time on package. About 14 minutes.
- At the 10 minute mark add chopped asparagus and baby spinach. Allow to cook the remaining 4 minutes.
Serve and enjoy!
I’m back on my veggie noodle kick but this time I’m using spaghetti squash noodles, which I’ve lovingly decided to call spoodles. They seem so perfect for Fall with their golden color, they match the changing of the leaves. I’ve shared my sweet onion sauce recipe before BUT this time there’s a slight change that makes a world of difference in the flavor. I roasted the sweet onion instead of sautéing it! Best part about this change? It’s the easiest thing in the world to do. You just cut the onion in half, rub olive oil on it, and then place it cut side down in the oven for 30 minutes. Easy peasy right?! I loved it so much that I started doing this for my homemade soup recipes too. Sooo tasty!! You’ve got to try it. It basically tastes like the onion part of a blooming onion. Delish!
- 1 large sweet onion
- 1 spaghetti squash
- 1 large clove of garlic or two small
- 1/2 cup water (more if you don’t want it so thick)
- 2 tbsp olive oil
- 1 tbsp flour (I used GF plantain flour)
- 1/2 tsp sea salt
- 1/8 tsp dried parsley
- black pepper to taste
- Preheat your oven to 425′
- Chop the sweet onion in half and rub with olive oil. Place cut side down on baking sheet with parchment paper.
- While oven is preheating, pierce the outside of the squash 8 – 10 times and place in the microwave on high for 15 minutes.
- When the squash is done, set it aside to cool. Once squash has cooled, cut in half and deseed. Drizzle some olive oil over the cut portion of the squash and place open side down on a baking sheet with parchment paper.
- Once oven has preheated, place both the onion and squash in for 20 – 30 minutes. 30 minutes for a larger squash.
- When you’ve finished cooking the onion, peel the outside of the onion (this should be very easy). Then add all ingredients (except squash) into the food processor and blend.
- Use a fork to gently remove spoodles from the squash’s shell. Set aside.
- Pour sauce into a skillet on medium heat. Cook until sauce thickens, add spaghetti squash for a few minutes and serve.
*Feel free to add any other veggies to this dish
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: