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Jul 30, 2015
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Meatless Mondays

Meatless Monday: Mozzarella, Tomato and Farro Salad

Monday, July 27th, 2015



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



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



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




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



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



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



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



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




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




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 

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