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Jan 27, 2015
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Meatless Mondays

Meatless Mondays: Vegetarian Beef Stew

Monday, January 26th, 2015

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Meat-based stews can take hours of simmering to turn tough cuts into tender morsels. Vegetarian stews, on the other hand, can come together in less than an hour. Our Vegetarian Beef Stew is as filling as its inspiration, without all that time-consuming stew meat. Chunks of rutabaga, potatoes and carrots are simmered in tomato-based broth that holds surprising depth of flavor thanks to tomato paste, red wine and molasses. A pound of seitan adds more heft and stands in for the beefy texture, and frozen corn adds a pop of sweetness. Get the recipe here.

 

 -photo by Kristi Schiffman

Meatless Monday: Grilled Endive Salad with Cannellini Beans

Monday, January 19th, 2015

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We love surprise warm January days like these; take advantage and fire up the grill for a meal that stays clear of heavy stews and braises. Slightly bitter endive is sturdy enough to withstand an open flame and takes on a whole new flavor profile when imbued with a bit of char. Cover with a quick cannellini bean salad seasoned with bright lemon, dill and feta to perfectly complement that smoky taste. It’s perfect for a light vegetarian entree – though were a juicy steak to find its way to your waiting grill, we won’t hold it against you. Blame the unexpected grill weather. Click here for the recipe.

Meatless Monday: Cheese Tortellini with Broccoli and Pine Nuts

Monday, January 12th, 2015

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Take your Monday night meal from standard to stellar with a secret ingredient: browned butter. A few extra minutes of gentle swirling turns melted butter into a nutty unctuous sauce. Add toasted pine nuts to simple cheese tortellini and plenty of fresh broccoli to up the health factor. Then toss it all in that golden brown butter that will have everyone licking their plates clean. Get the recipe here.

Meatless Monday: Shakshuka

Monday, January 5th, 2015

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After all that holiday merriment, the last thing we want is a bowl of creamy pasta adding more weight to our already burdened bellies. Tonight, we crave the simple pleasure of spicy stewed tomatoes crowned with sunny egg yolks, dots of bright parsley and salty feta. One of our favorite fast dinners, it’s also an excellent cure for any symptoms still lingering from the past weekend’s parties. There’s a reason we originally called this 2 a.m. Shakshuka, after all. Get the recipe here.

 

-photo by Greg Rannells

Meatless Monday: Mushroom Stroganoff

Monday, December 29th, 2014

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We’ve already lightened up stroganoff with chicken and dill, but tonight, remove the meat altogether for a veg-friendly version of this Russian classic. Saute portabellas for the best textural and visual beef substitution until all their moisture is released, then enrobe these beauties in rich sour cream sauce enhanced with white wine, thyme and garlic. It’s the perfect winter meal to cap off 2014, before you steadfastly resolve to step away from all cream-based sauces … for at least a week. Get the recipe here.

 

-photo by Carmen Troesser

Meatless Monday: Shepherd’s Pie

Monday, December 22nd, 2014

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Shepherd’s pie is a classic stick-to-your ribs comfort dish, but making it work on a weeknight is a challenge. Our simple solution: lose the beef. Here, we simmer lentils with vegetable broth and a generous glug of Irish stout (you know what to do with the rest of the bottle), then saute with toothsome root veggies, canned tomatoes and plenty of aromatic spices. Add some color and extra flavor with mashed roasted sweet potatoes and bake until your mouth starts to water from the heavenly aroma wafting through your kitchen. It’s Monday night comfort done right. Get the recipe here.

-photo by Carmen Troesser

Meatless Monday: Brinner, 4 ways

Monday, December 15th, 2014

 

It’s been said that breakfast is the most important meal of the day. We find that’s equally true whether you have it in the morning or enjoy your favorite flapjacks and French toast for dinner. Tonight, skip the bacon and sausage and enjoy a meatless brinner (breakfast for dinner) with these rise-and-shine recipes:

 

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1. Vegans and vegetarians alike can dig into this Vegan Banana-Almond French Toast. Blend up a savory, sweet batter of mashed bananas, almond milk, sugar, vanilla extract, cinnamon and shredded coconut and get your griddle ready for some fast action. If you happen to find yourself with some leftover bananas and a bit of soy milk, whip up Vegan Whipped Cream for a finishing touch.

2. Is there a better smell than that of baking cinnamon? We didn’t think so. Whisk together pancake mix and mashed bananas, along with a generous portion of butter, brown sugar, and cinnamon, and then roll into Banana Sticky Buns. Fill cups of muffin pans with chopped pecans, nestle in the dough balls and pop then in the oven for a sweet brinner treat in less than 20 minutes. Bonus: These are gluten-free, too.

 

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3. It is so very easy to be green with Avocado Pancakes. Stir together verdant mashed avocado, an egg and lime juice for these funky flapjacks and garnish them with smoked salmon or capers for added flavor.

4. Extend your brinner feast to tomorrow morning with these Vegan Crepes with Cherry Sauce. Instant tapioca and applesauce partner up with soy milk and agave nectar to create a beautifully blended crepe batter. Word to the wise, though: plan ahead. This recipe calls for overnight refrigeration. Prepare tonight and make tomorrow’s weekday breakfast something special.

 

-photos by Carmen Troesser

Meatless Monday: Meatless Loaf

Monday, December 8th, 2014

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We’ve all crossed paths with meatloaf at some point in our lives, whether it was mom’s standout classic or the questionable grade school-cafeteria variety. Tonight, mix up that home-style favorite with a beef-free option. This little fellow is a standout amongst his meaty rivals, using filling ingredients like mushrooms, brown rice, oat bran, wheat germ and brown sugar as the base spiked with Worcestershire, ketchup, Heinz 57 and mustard. Bake 45 minutes, slice and serve up for the perfect “meat”-and-potatoes dinner.  Get the recipe here.

 

-photo by Greg Rannells

Meatless Monday: 4 soups to warm your bones

Monday, December 1st, 2014

Nothing says December in St. Louis quite like a lovely weekend followed by an icy Monday. On nights like this, we want to nothing more than to stay inside with a warm bowl of soup. Here, we share 4 meat-free options that bring plenty of warmth without a drop of chicken broth.

 

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1. Bring a little smoke to your soup pot with a Vegan Black Bean Soup. Fennel, onion and a chipotle pepper stew together with black beans for an earthy, rich dinner packed with vegetarian-friendly protein. Deepen the flavors with a shot of rum (in the pot, not your mouth).

2. Slow and steady wins the race with this beef-free French Onion Soup. Your patience is rewarded with dark brown, ultra-sweet caramelized onions swimming in a rich, sherry-spiked broth. Top your bowl with gooey cheese or try our vegan version with nutritional yeast flakes on whole-grain bread.

 

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3. Harness the flavors of the sea in this Vegetarian Shrimp Bisque. A clever combination of sea salt, bay, thyme, brandy, sherry vinegar and a kick of cayenne gives all the flavor of the ocean without the shellfish.

4. There’s a reason we love beer-cheese soup: It’s basically a beer-spiked cheese sauce we’re allowed to slurp with a spoon. This White Cheddar-APA Soup combines Schlafly APA with sharp white cheddar, heavy cream and vegetable stock for a luxurious bowl of cheesy goodness.

 

-black bean soup photo by Josh Monken; shrimp bisque photo by Carmen Troesser

Meatless Monday: Vegan Green Bean Casserole

Monday, November 24th, 2014

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Your Thanksgiving green bean casserole can still hearken back to Aunt Susan’s classic recipe – without resorting to a pile of canned goods. Even vegans can enjoy this version, which subs creamed soup for puréed red potatoes and mushrooms that blanket fresh green beans in velvety goodness. And those fried onions you always stole from the top when no one was looking? We crisp up quinoa flakes and shallots to get that salty sweet crunch you know and love. Get the recipe here.

 

-photo by Carmen Troesser

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