Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jun 30, 2015
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Meatless Mondays

Meatless Monday: Summer Seitan Tacos

Monday, June 22nd, 2015

062215_tacosmeatlessmonday

 

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 

Meatless Monday: Vegan Blueberry Ice Cream

Monday, June 15th, 2015

061515_meatlessmonday

 

We all scream for ice cream. Make this treat accessible to everyone: vegans and those without ice cream machines. Simply combine two cans cold full-fat coconut milk, frozen blueberries, sugar and vanilla extract in a blender (toss in some berry vodka for a grown-up indulgence). Freeze three hours, stirring every 30 minutes until it reaches the desired texture, then scoop into your favorite cone and eat up summer. Get the recipe here.

 

-photo by Carmen Troesser 

Meatless Monday: Goat Cheese Tart

Monday, June 8th, 2015

060815_meatlessmonday

 

Rich, velvety goat cheese takes center stage in this delicious vegetarian dish. Pulse together flour, salt and butter to form the tart dough (or pick up your favorite packaged pie crust for a faster version) and bake. Meanwhile, steep garlic in scalded cream to infuse its pungent aroma throughout the filling. Then blend the cream, three eggs and 10 glorious ounces of goat cheese together and pour into your tart shell. Garnish with chopped chives and serve with this fennel salad or a peppery mix of fresh spring greens. Get the recipe for this simple, decadent dinner here.

-photo by Carmen Troesser

 

Meatless Monday: Polenta with Roasted Tomatoes

Monday, June 1st, 2015

122313_justfive

 

We woke up this morning and had to double-check our calendar. It may be June 1, but it sure doesn’t feel like it. Unseasonably cool temps mean a big bowl of comfort food is in order. This cheesy baked Polenta with Roasted Tomatoes dish will sate even the hungriest appetite, sans meat. The recipe calls for you to slow roast the tomatoes, but you can up the temp to around 425 degrees and roast them until soft for faster results. Meanwhile, simmer polenta until creamy and mix with olive oil, thyme, smoked mozzarella and roasted garlic. Top with the bright tomatoes and bake to creamy, comforting perfection. Get the recipe here.

 

 

Meatless Monday: White Asparagus ‘Tagliatelle’

Monday, May 18th, 2015

 

051815_meatlessmonday

 

Despite its appearance, this dish couldn’t be simpler. This faux pasta only requires a vegetable peeler and a microwave (yes, a microwave) to get the job done. Simply create thin ribbons of white asparagus (green is fine, too) and steam 30 seconds, then dress with fresh lemon juice, lemon zest and nutty argan oil. Don’t have that precious bottle just lying around? Primo olive oil or another nut oil will taste delicious, too. Season with salt and pepper and garnish with quality Gruyere cheese. Get the recipe for this fast, fancy weeknight meal here.

 

-photo by Carmen Troesser

Meatless Monday: Strawberry Grilled Cheese

Monday, May 11th, 2015

051115_meatlessmonday

 

 

Add a taste of spring to a childhood classic. Sliced strawberries and fresh mint brighten smooth, ultra-creamy Marcoot Quark cheese, and a drizzle of honey adds a touch of sweetness. Melt it all into gooey submission between two slices of Companion brioche, slice and serve. Get the recipe here.

-photo by Dee Ryan 

Meatless Monday: Cold Noodle Salad with Spicy Sesame Sauce

Monday, May 4th, 2015

050415_meatlessmonday

 

Banish winter’s heavy noodle soups and turn instead to a refreshing, flavorful noodle salad. Pressed tofu is tossed with udon noodles, bright carrot rings and crunchy romaine lettuce. Douse the mixture liberally with a spicy dressing made of sesame oil, rice wine vinegar, Sriracha and minced garlic. Refrigerate to let the flavors marry and chill, then slurp on the patio with a glass of white wine. Get the recipe here.

 

-photo by Beth Styles 

Meatless Monday: Fruit and Gorgonzola Flatbread

Monday, April 27th, 2015

042715_meatlessmonday

 

Make fruit the star of the show tonight with a flatbread topped with pears, dried cherries and creamy Gorgonzola. An Anjou pear and dried cherries are soaked in a mixture of white balsamic and agave, then scattered over homemade flatbread dough (No time? Pick up your favorite pizza dough at the grocery and save an hour.) Add pungent Gorgonzola and grill the flatbread over open flame for a smoky base. Serve as a vegetarian starter or slice like a pizza for a delicious Meatless Monday main. Get the recipe here.

-photo by Kristi Schiffman

Meatless Monday: Crispy Shaved Asparagus

Monday, April 20th, 2015

042015_meatless

 

Make one of the earliest spring vegetables even better with a swim in the fryer. Use a potato peeler to shred a pound of trimmed asparagus into a mountain of thin strips, then flash-fry them in a pot of hot vegetable oil. Toss them with your favorite salad for an unexpectedly delightful crunch. Need inspiration? We have a hundred or so to get you started. Get the recipe for Crispy Shaved Asparagus here.

-photo by Jonathan Gayman

Meatless Monday: Crispy Grain Salad with Spiced Yogurt

Monday, April 6th, 2015

100114_grains2

 

We’ve stuffed ourselves all weekend with Passover brisket, Easter ham and all the chocolate bunnies we could get our hands on. Time to hit the bulk food section on your way home and stock up on healthy grains, crunchy seeds and bright herbs with this Crispy Grain and Seed Salad with Spiced Yogurt Dressing from Josh Charles of Elaia and Olio. Sorghum, kamut and freekeh are cooked and then crisped in grapeseed oil, followed by sunflower seeds, pepitas, chia seeds and sesame seeds. Toss it all together with preserved lemons, apple cider vinegar and olive oil, then serve over a dollop of ras al-hanout-spiced yogurt and garnish with fresh herbs. This filling yet healthy supper is just the thing after a weekend of heavy holiday feasting. Get the recipe here.

-photo by Carmen Troesser

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2015, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004