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Apr 26, 2015
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Meatless Mondays

Meatless Monday: Crispy Shaved Asparagus

Monday, April 20th, 2015



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



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

Meatless Monday: Fried Brussels Sprouts Salad

Monday, March 30th, 2015



Meet the recipe that will convert even the most virulent sprouts hater. Cup after cupful of quartered Brussels sprouts are skillet-fried to golden perfection, then tossed with toasted garlic, sweet pears, Bibb lettuce and creamy garlic aioli. Then gild the lily with an unearthly burnt honey dressing, made by boiling the golden liquid multiple times until it takes on a dark amber luster. Just try to tell us you hate Brussels sprouts after this Meatless Monday meal. Get the recipe for the Fried Brussels Sprouts Salad here and the Burnt Honey dressing here.


photo by Jonathan Gayman

Meatless Monday: Pasta with Zesty Horseradish-Tomato Sauce

Monday, March 23rd, 2015



We know, this recipe’s title seems a little weird; horseradish and pasta shouldn’t be a killer combo. But hear us out: we all like a good dollop of the spicy root in our bloody marys, right? The same idea applies here, when  a bowl of your favorite pasta is dressed up with a simple homemade tomato sauce (swap canned for fresh in these early spring months) and a handful of crunch toasted breadcrumbs and walnuts. Add as much or a little horseradish as you desire, then toss it all together and enjoy the subtle interplay of bright, spicy and crunchy. You just might start placing the jar of horseradish next the Parmesan every time you serve pasta. Get the recipe here.

Meatless Monday: Grilled Ratatouille

Monday, March 16th, 2015



It’s 80 degrees, and we’re firing up the grill on Meatless Monday. This recipe for Grilled Ratatouille tosses just about every grill-able vegetable over the coals – zucchini, summer squash, eggplant, red and yellow bell peppers, onions and tomatoes. Roughly chop them with a medley of fresh herbs and garnish with grated cheese, then enjoy it on the patio and soak up the sunshine while it lasts. Get the recipe here.


-photo by Carmen Troesser

Meatless Monday: The Reuben sandwich, 2 ways

Monday, March 9th, 2015



Corned beef is about to pop up on tables all over town, and while everyone else piles leftovers high between two slices of rye, vegetarians are stuck with a bowl of leftover boiled potatoes and some pickled cabbage. Not this year. Enter the vegetarian Reuben, made two ways. In Version A, we broil Fuji apples slices, then stack them with Thousand Island dressing, sauerkraut and Gruyere cheese. Version B sees roasted red peppers making friends with fig jam, Emmentaler and kraut. Try them both in preparation for St. Paddy’s Day, and rest assured that whatever you choose, they both go nicely with an Irish pint.

-photo by Carmen Troesser

Meatless Monday: Pierogi

Monday, March 2nd, 2015



Making homemade pierogi sounds complicated, but these traditional Polish dumplings come together in a snap with a bit of practice. First, prepare a filling of bright green spinach, starchy potatoes and creamy goat cheese. Then, turn your attention to the dough, mixing together flour, milk and eggs and kneading well. Fill the half-moon pockets with your vegetarian filling and then pan-fry in butter and serve these delicious bites with a side of sour cream. Bonus: extra uncooked pierogi are perfect to freeze for an upcoming Meatless Monday – or any night comfort food calls. Get the recipe for the dough here and the filling here.


-photo by Greg Rannells

Meatless Monday: Veggie Gyros, Two Ways

Monday, February 23rd, 2015



A gyro to-go is one of our favorite carryout options on a busy night, but we’ll lighten things up and save a little money this Meatless Monday with Veggie Gyros two ways. For a hearty meat substitute, marinade mushroom caps in a host of spices and garlic, then saute in a hot cast-iron skillet. For a gooey, creamy option, fry up slices of salty Kasseri cheese, then wrap either filling in a warm pita garnished with lettuce, cucumber, tomato and homemade tzatziki sauce. Get the recipe for the fillings here and here, and the gyro recipe here.


-photo by Carmen Troesser

Meatless Monday: Grilled Cheese and Tomato Soup

Monday, February 16th, 2015




Well, we almost made it, St. Louis. Winter just couldn’t let us go without one good snowy kick on the way out. Combat it with a cold weather classic: grilled cheese and tomato soup. Put the plastic-wrapped American slices away; we’ve got a deliciously decadent Grilled Cheese sammie from The Crow’s Nest that calls for a rosemary-scented apple compote, gooey cheddar and stringy mozzarella. Dip it in a warm Tomato Broth (use less liquid for a thicker consistency) kicked up with cayenne, chile flakes, garlic and red wine. Opt for your favorite high-quality canned tomatoes for that fresh taste of summer in the middle of snowy muck. Get the Grilled Cheese recipe here and the Tomato Broth recipe here.


-photo by Jonathan Gayman

Meatless Monday: Warm Mushroom Salad

Monday, February 9th, 2015



Sometimes we need a meaty, filling salad without any pesky lettuce getting in the way. That’s when we turn to this Warm Mushroom Salad. Simply saute nearly a pound of your favorite mushrooms (we opt for oyster, shiitake and cremini) in a warm garlic oil, then garnish it with walnuts, pecorino cheese and fresh parsley. Get the recipe here.


-photo by Carmen Troesser

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