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Oct 23, 2014
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Meatless Mondays

Meatless Monday: Veggie Hash

Monday, October 20th, 2014



This Meatless Monday, eat your veggies in a quick-cooking medley of Brussels sprouts, spinach and new potatoes sauteed in a touch of olive oil. As with all hashes, an egg is always a wise choice, whether over-easy, fried or poached. Get the recipe for this quick vegetarian meal here.


-photo by Greg Rannells



Meatless Monday: Potato and Parsnip Gratin

Monday, October 13th, 2014


Some days, we just want a big bowl of warm, cheesy goodness with plenty of carbs, too. This Potato and Parsnip Gratin delivers thinly sliced potatoes and parsnips tucked snugly in a baking dish between layers of Gruyere and Parmsean cheese and a rich bechamel sauce. Fried sage leaves and a top layer of even more broiled cheese add a crunch to the velvety insides. Serve it as a side or dig into it as a truly decadent main. No shame, friends. Get the recipe here.


-photo by Carmen Troesser

Meatless Monday: Vegetarian Beef Stew

Monday, October 6th, 2014



Stew means different things to different people. The one I grew up on was a simple yet tasty combination of onion, carrot, potatoes and beef. My husband, however, says it isn’t beef stew without tomatoes and corn added into the mix. Others declare celery a must; still others swear off the carrots altogether.

All of this contradiction tells us two things: 1) Like most stews, you can change up your vegetables based on what you like or have on hand, because 2) the most important thing here is the base. As long as it’s rich and flavorful, you’ve sealed your fate to years of stew-filled Sunday suppers – or meatless Monday meals.

Get the recipe for Vegetarian Beef Stew here.

-photo by Kristi Schiffman

Meatless Monday: Black Bean and Veggie “Sushi”

Monday, September 29th, 2014



It’s officially fall, but it sure doesn’t feel like it yet. We just can’t bring ourselves to start roasting squash when it’s 80 degrees, but our options feel limited when our favorite summer produce starts disappearing from the farmers market.

Lucky for us, this recipe is perfect any time of year, and it’s a great way to use up those odds and ends in your refrigerator. Did we mention there’s no cooking required? Just smash a cup of cooked black beans with half an avocado and some sesame oil and chile oil for heat. Then smear the purée onto a flour tortilla and add a sheet of nori and cabbage, carrot and bell pepper for color and crunch. Channel your inner sushi chef, roll tightly and slice.

Get the full recipe for this vegan sushi recipe here.

-photo by Greg Rannells

Meatless Monday: Veggie burgers, three ways

Monday, September 22nd, 2014



Too often, at-home veggie burgers mean microwaving frozen patties packed with brown rice and whole host of not-so-natural ingredients. But in fact, it’s simple to make veggie burgers at home, and if you have a can of beans, an egg or even leftover pasta, we’ve got three simple veggie burgers that can be on the table in no time.

1. These Falafel Sliders, pictured, are packed with flavor thanks to garlic, red pepper, cumin, coriander and ground turmeric, and are the perfect size for sharing. Get the recipe here. 

2. Italian Bean Burgers use overcooked pasta to bind together white beans, red onion, sun-dried tomatoes and herbs for an delicious, vegan take on a classic veggie burger. Get the recipe here.

3. No brown rice flour here – this is a real Black Bean Burger. Two full cups of black beans are pulsed together with edamame and smoky chile powder for heat. Get the recipe here.

Click here to learn more about how to make your own veggie burgers.


-photo by Carmen Troesser

Meatless Monday: Truffle Mushroom Mac-N-Cheese

Monday, September 15th, 2014



We love a good cast-iron pan around here, but it can be used for so much more than getting a fantastic sear on steak or an ultra-crisp skin on fried chicken. In fact, tonight we’re using this kitchen cookware staple for a decadent Meatless Monday Mac-N-Cheese. Cremini mushrooms, Madiera wine, half-and-half and Parmesan enrobe cavatapi noodles with cheesy goodness, but the crown jewel? A generous drizzle of truffle oil mixed into the sauce. You can bake them in individual cast-iron skillets as The Tavern Kitchen and Bar’s Justin Haifley has done here, or pour the whole thing into one big skillet and serve it family-style. Get the recipe for this dish here.

-photo by Carmen Troesser

Meatless Monday: Caprese Salad and Mushroom Ravioli at I Fratellini

Monday, September 8th, 2014



On a gorgeous Meatless Monday like this, we head to I Fratellini in Clayton, where large windows let in the cool late-summer breeze. This time of year, you can’t go wrong with a ginormous caprese salad. A huge slice of grilled, garlicky ciabatta bread is the base for thick discs of bright local tomatoes. These ruby-red gems are crowned with a slab of burrata and finished with a drizzle of pesto.




For your next course, order the mushroom ravioli. Five big ravioli stuffed with house-made ricotta and a medley of shiitake, portobello and button mushrooms arrive in a rich, brown butter sauce. Even more mushrooms are tucked underneath and scattered on top of the pasta, packing an abundance of rich flavor into each bite. Sprinkle your meal with reckless abandon from a cup of grated Parmesan served alongside the dish.



Meatless Monday: Navratan Korma

Monday, August 25th, 2014



This delicious Mughlai dish gets the name navratan, meaning “nine gems,” from its nine different veggies, fruit and nuts. Potatoes, French beans, carrots, green peas, cauliflower and bell pepper are parboiled to hold their texture and  crunchy cashews fried for a deep nutty flavor. But this dish really starts to sing when you toast the spices, perfuming your kitchen with heavenly aromas of garlic, ginger, cumin, turmeric, red chile powder and garam masala. The whole dish comes together with a few tablespoons of rich cream and sweet, plump raisins. Serve with warm naan or basmati rice for a hearty, veg-filled Meatless Monday. Get the recipe here, and learn more about curries here.

-photo by Carmen Troesser

Meatless Monday: Cucumber Avocado Soup

Monday, August 18th, 2014


On warm summer days, we’re just not up to making elaborate dishes. We need simple, refreshing flavors with little to no cooking involved. This Cucumber Avocado Soup is dual purpose: it fulfills our no-cook, Meatless Monday mandate, and it tackles up the overabundance of cucumbers currently swarming all over our gardens.

All you need is a cucumber, an avocado, some fresh mint, green onion and a jalapeno for kick. Blend it together with buttermilk and ice cold water until you achieve the perfect consistency and chill. At dinnertime, just pour it into a bowl, grab a spoon and kick back and relax. Get the recipe here.

-photo by Laura Miller

Meatless Monday: Vegetarian Udon Noodles at Bobo Noodle House

Monday, August 11th, 2014



The vegetarian entrees may be few at Bobo Noodle House, but we could easily see ourselves slurping down a bowl of Vegetarian Udon every Meatless Monday. Handfuls of crunchy shredded carrots, edamame, bell peppers, onions and greens are seared in a wok before taking a tumble in a bed of springy udon noodles. The vegetables hold their crunch against the toothsome noodles, and the smoky seared flavor pops against the thick, savory sauce.

The hearty bowl can easily satisfy one hungry vegetarian, but we made it a meal for two, adding a starter and a side. The Vegetarian Pot Stickers hold a spoonful of bright spinach, crunchy cabbage, crisp carrots and tofu, all sealed in a pan-fried wonton. Dip them in a sesame soy sauce and try your best to share. A cool, refreshing side of Spicy Cucumber Salad rounds out the meal; long, thin strands of shredded cucumber hold their distinct crunch in a chili sauce that caught us by surprise between bites.

We finished our meal – though we barely had room for one more bite – with Bobo’s sesame ball, a table tennis ball-sized orb studded with sesame seeds and filled with thick red bean paste. This savory pop-able is complimentary with each entree.

-photo by Michelle Volanksy

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