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Sep 03, 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 Monday: Saag Paneer

Monday, August 31st, 2015

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A person can only eat so many kale salads. Use up that mountain of greens in a classic Indian dish, saag paneer. Because we’re Meatless Monday overachievers, we turned this vegetarian dish vegan with DIY vegan paneer (In a hurry? Tofu is another great vegan alternative.) Fry it crisp and send it swimming in a pool of creamy cooked greens spiced with the heady aroma of coriander, ginger, cumin and garam masala. Click here for the recipe.

 

-photo by Carmen Troesser

Meatless Monday: Summer Crowder Pea Chopped Salad

Monday, August 24th, 2015

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This recipe is perfect for cleaning out the vegetables crisper. Toss fresh summer vegetables (green beans, corn, bell peppers, zucchini and summer squash are all great options) with fluffy couscous and fresh summer crowder peas. Dress it all with a fresh lemon vinaigrette and scatter the top with diced tomatoes and cilantro. Pop open a bottle of wine and head to your patio to enjoy this gorgeous Meatless Monday evening. Get the recipe here.

 

-photo by Josh Monken 

 

Meatless Monday: Summer Egg Nest

Monday, August 17th, 2015

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Tomatoes serve a double purpose in this recipe for Summer Egg Nests, adding flavor and cradling delicious eggy goodness inside. Lop off the top of beefsteak tomatoes and gently scoop out the seeds and some of the flesh to create a cavity. Fill the basket with fresh summer corn and a beaten egg seasoned with fresh thyme. Sprinkle the tops with shredded cheese and bake until the egg is set and the cheese is bubbly and brown. Good luck eating just one. Get the recipe here.

 

Meatless Monday: Charred Zucchini Tacos

Monday, August 10th, 2015

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In our unending quest to demolish the mountain of zucchini we’ve harvesting from our gardens, we’re dressing up Meatless Monday with Charred Zucchini Tacos. Corn, black beans and zucchini are charred in a skillet and tossed with onion, garlic and spicy jalapeno. Brighten things with a kick of lime juice, then spoon it into corn tortillas and top with avocado-lime salsa and crumbled feta cheese for a vegetarian taco night. Get the recipe here.

-photo by Carmen Troesser

Meatless Monday: Open-Faced Tomato Sandwich

Monday, August 3rd, 2015

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When summer tomatoes are at their peak, we abide by one simple rule: Don’t mess with perfection. This Open-Faced Tomato Sandwich showcases them at their best. Toast a piece of hearty five-grain bread and gloss with quality mayo. Pile it high with an assortment of sliced farmers market tomatoes (we love Sungolds, Cherokee Purples and Green Zebras), sprinkle with salt and pepper and take a bite of harvest heaven. Click here for the recipe.

 

-photo by Greg Rannells

Meatless Monday: Mozzarella, Tomato and Farro Salad

Monday, July 27th, 2015

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Who says quinoa should get all the attention? Farro is increasingly popular ancient grain that’s nutty, chewy and wonderfully versatile. Pair it with peak summer tomatoes,fresh basil, creamy mozzarella and briny Kalamata olives for This Mozzarella, Tomato and Farro Salad. It’s like taking a quick trip to Italy – and all you have to do is boil water. Get the recipe here.

 

 

Meatless Monday: Shaved Zucchini Salad

Monday, July 20th, 2015

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Pull together the perfect taste of summer in less than 10 minutes with this Shaved Zucchini Salad. Use a vegetable peeler to shave that bounty of garden produce into thin zucchini ribbons, then toss them with freshly shorn raw corn kernels. Whisk together a dressing of lemon juice, olive oil and a touch of honey, top with ricotta or Parmesan cheese and never let anyone know just how easy this delicious meal actually was to prepare. Get the recipe here.

-photo by Greg Rannells 

Meatless Monday: Vegan Egg Salad

Monday, July 13th, 2015

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In case anyone forgot, Mother Nature decided to remind us how summer really feels in St. Louis. It’s too hot to boil water, so we’re making a fast, easy Vegan Egg Salad for dinner instead. Press a block of extra-firm tofu between two heavy plates for 30 minutes, then crumble it in a bowl and toss with diced white onion and vegan mayonnaise. Add kick with Dijon mustard, curry powder, kala namak, cumin, pepper and chopped chives. Sandwich between two pieces of toast for a refreshing egg-free picnic classic – no stovetop required. Get the recipe here.

-photo by Carmen Troesser

Meatless Monday: Apricot, Coconut and Mint Salad

Monday, July 6th, 2015

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We love leafy greens as much as the next farmers market fanatic, but sometimes a seasonal salad doesn’t cut it come dinnertime. This cous cous-based Apricot, Coconut and Mint Salad comes together in just a few minutes, and it will satisfy even the hungriest meat-free appetites. Whisk together lime juice, olive oil and honey, then toss with prepared cous cous, slivers of dried apricots and roasted yellow pepper, toasted coconut and bright, fresh mint. Get the recipe for this simple vegetarian meal here.

-photo by Carmen Troesser

Meatless Monday: Summer Seitan Tacos

Monday, June 22nd, 2015

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Meat-free taco night just got a whole lot tastier. Marinade strips of seitan with garlic, cumin, paprika and chili powder and pan sear with onion and lime juice for a spicy, zesty filling. Layer those flavor-packed bites in corn tortillas with black-eyed peas, crunchy red cabbage slaw and creamy homemade avocado dressing. Garnish it all with a hit of fresh lime juice and take a bite of out summer. Click here for the recipes.

 

-photo by Beth Styles 

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