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Aug 27, 2016
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Meatless Mondays

Meatless Monday: Black Bean and Edamame Burgers

Monday, August 15th, 2016



Frozen veggie burger patties fill the shelves at grocery stores, but like their beefy counterparts, nothing beats the homemade version. These Black Bean and Edamame Burgers get healthy dose of heat and smoke from fresh chile pepper, shredded radish, red onion and ancho chile powder. Mix it all together with cornmeal and an egg to bind, then sear to toasty perfection on the stove and top with everything from avocado to pea shoots. Click here for the recipe.


-photo by Carmen Troesser

Meatless Monday: Grilled Tomato and Mushroom Salad

Monday, August 8th, 2016



Farmers markets and gardens are filled with tomatoes in every hue imaginable, from pale melon yellow to fire-engine red to mysterious purple-black. Tonight, we’re paying tribute to Purple Cherokee tomatoes. Slice and dress these beauties with basil and oregano, add a healthy dose of garlic paste and toss on the grill with oyster mushrooms, then pile on a plate. Click here for the recipe.


Meatless Monday: Quinoa with Apricots and Leeks

Monday, August 1st, 2016



Juicy, golden stone fruit has invaded the farmers market, and we’re always on the hunt for new ways with peaches, plums and nectarines. Tonight, we’re firing up the grill and tossing on leeks and apricots for a savory, smoky take on these sweet summer treats. Toss them with quinoa, cucumber and bell peppers, then drizzle with olive oil and lemon for a fresh summer salad. Click here for the recipe.


Meatless Monday: Avocado Enchiladas

Monday, July 25th, 2016



Go beyond guac tonight. We swapped traditional meat fillings for creamy avocado in enchiladas. Create a smoky sauce, then gently season avocado with lime juice, cilantro and jalapeno and spoon it into tortillas with a sprinkling of cheese. Roll up, pack in a baking pan and smother in enchilada sauce and bake until hot and bubbly. Click here for the recipe.


Meatless Monday: Swiss Chard al Forno

Monday, July 18th, 2016



There are days when a meal of lightly dressed, crisp veggies sounds like perfection on a plate. This recipe for Swiss Chard al Forno is not for those days. Instead, we smother two pounds of dark leafy greens and their colorful stems in pool of rich bechamel and a layer of golden bubbly Parmesan. Click here for the recipe.


Meatless Monday: Zucchini Carpaccio

Monday, July 11th, 2016



‘Tis the season for zucchini every which way. While we loved it grilled, tonight we don’t even want to warm the kitchen, so we turn to zucchini carpaccio. Marinate thinly sliced ribbons of zucchini in olive oil, lemon juice, thyme and mint, then serve it topped with a drizzle of truffle oil, shaved Parmesan and a side of crusty bread. Click here for the recipe.


-photo by Carmen Troesser

Meatless Monday: Farro Salad with Roasted Mushrooms

Monday, June 27th, 2016



One pot and one sheet pan is all that’s required for this filling vegetarian meal. Roast cremini mushrooms, grape tomatoes and shallots, while a pot of farro bubbles away on the stove. Drain the grain, then combine in a large serving bowl with the roasted veg and bright parsley. Serve atop a bed of peppery arugula or earthy spinach and sprinkle with your favorite sheep’s milk cheese for added richness. Click here for the recipe.

Meatless Monday: Grilled Halloumi

Monday, June 20th, 2016



Redefine grilled cheese with seared halloumi. This Greek cheese withstands high heat, so fire up the grill or preheat a cast-iron skillet, then sear about two minutes on each side. From there the possibilities are endless. Layer the cheese with shaved red onion and slices of watermelon for a taste of pure summer, or add it to a bowl of arugula, couscous and tomatoes for a bright salad. Click here for the recipe.


-photo by Sherrie Castellano

Meatless Monday: Kale, Asparagus and Spring Pea Slaw

Monday, June 6th, 2016



Tonight, we’re barely touching the stove. Blanched asparagus, shredded kale and spring pea pods come together in a Spring Slaw. Dressed simply with lemon juice, olive oil, salt and pepper, this dish lets seasonal vegetables shine. Click here for the recipe.


-photo by Greg Rannells

Meatless Monday: Banana Pancakes

Monday, May 16th, 2016



There’s nothing like a good brinner. Consider these vegan banana pancakes a blank canvas for whatever mix-in or topping you desire. Drop in fresh blueberries, stir in a handful of chocolate chips or top with a vegan buttery spread and maple syrup for a fast, simple meal. To start, simply combine whole-wheat flour, a pinch of sugar and baking soda with nut milk and a smashed banana. Click here for the recipe.



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