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Oct 21, 2016
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Meatless Mondays

Meatless Monday: Root Vegetable Chocolate Chili

Monday, September 26th, 2016



Prepare yourself for chili season with a hint of chocolate. Root Vegetable Chocolate Chili starts with a fragrant saute of onion and bell pepper, then add garlic and smoky cumin, chili powder and red pepper flakes for bursts of flavor. This vegetarian dish gets is meaty heft from not from traditional kidney beans, but lentils and root veg like sweet potatoes and carrots. Add a can of tomatoes and let simmer, and just before serving, add your secret weapon: semisweet chocolate. Click here for the recipe here.

Meatless Monday: Quinoa Vegetable Lasagna

Monday, September 19th, 2016



Put excess produce to good use in a meat-free Quinoa Vegetable Lasagna. Beat eggs and mix with cooked quinoa to create the base of this dish, then cover with sauted onion and earthy mushrooms, followed by sliced raw zucchini, tomato sauce and fresh greens. Cover the whole thing ricotta, mozzarella and Parmesan, then bake until the cheese is melted and slightly browned before enjoying. Click here for the recipe.


Meatless Monday: Tofu Tacos

Monday, September 12th, 2016



Don’t wait for Taco Tuesday. Spice up Tofu Tacos with Spanish paprika, chipotle and cumin and saute with crunchy pumpkin seeds. Bring the best picks of the farmers market together in a pico de gallo with ripe tomatoes, colorful bell peppers and crisp onions, then blend cilantro, lime juice and more pumpkin seeds for a refreshing salsa verde. Pile it all atop grilled tortillas and start the week right. Click here for the recipe.


-photo by Carmen Troesser

Meatless Monday: Zucchini Parmesan Soufflé

Monday, August 29th, 2016



Zucchini takes an elegant turn in this Zucchini Parmesan Soufflé. Mix this grated summer squash with rich egg yolks and cheese, then gently fold in fluffy egg whites. Bake 30 to 40 minutes (no peeking!) and carefully remove this billowy, burnished meal from the oven. Click here for the recipe here.



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

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