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Feb 08, 2016
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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: Vegan Beer Cheese Soup

Monday, February 8th, 2016

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Conquer the cold weather with this Beer Cheese Soup. Potatoes, carrots and celery work with the vegetable broth to create a hearty base. This thick, rich soup gets its cheese-like flavor from nutritional yeast flakes and miso paste. A hearty glug or two of Urban Chestnut’s Apotheosis finishes this winter warmer. Get the recipe here.

-photo by Carmen Troesser

 

 

Meatless Monday: Falafel Loaf With Tarator Sauce

Monday, February 1st, 2016

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Change up a boring Monday and make Falafel Loaf With Tarator Sauce. Chickpeas and garlic paste are the keys to this flavorful dish filled with notes of cumin, coriander, parsley and cilantro. Slice and serve with the tahini-based tarator sauce on the side for dipping. Get the recipe here.

 

 

Meatless Monday: Saffron Cauliflower Puree

Monday, January 25th, 2016

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Creamy Saffron Cauliflower Puree is a lighter take on a heavy winter classic: mashed potatoes. Steamed cauliflower is blitzed in a food processor with soy milk, vegan-friendly margarine, garlic and delicate saffron threads lend rich color. We used this puree as a base for a veggie-friendly osso buco, but it works equally well with simpler roasted root veg, too. Get the recipe here.

 

 

 

 

Meatless Monday: Vegan Eggplant Tikka Masala

Monday, January 18th, 2016

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Warm, heavily spiced Tikka Masala is loaded with heat and veggies to keep you cozy on a frigid winter night. Eggplant is the star of this curry dish, along with onion, tomatoes and Serrano peppers cooled with a dollop of coconut cream. Ladle it all over a bed of fluffy basmati rice and dream of warm summer nights. Get the recipe here.

Meatless Monday: Vegetarian Bao Buns

Monday, January 11th, 2016

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Indulge in fluffy bao buns with a vegetarian spin. Swing by Olive Supermarket on your way home to purchase frozen bao buns, then thaw and prepare according to package directions. Stir-fry fresh veggies like zucchini, mushrooms, bok choy and bean sprouts together with onion, garlic, ginger, hoisin and soy sauce. Add cornstarch to thicken, then serve the inside warm, pillowy buns. Click here for the recipe.

-photo by Michelle Volansky 

Meatless Monday: Tender Kale Salad with Avocado Dressing

Monday, January 4th, 2016

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This kale salad boasts simple preparation and bold flavors. Blend on avocado, lemon juice, vinegar-based hot sauce and olive oil to create a creamy dressing with a kick. Give those greens a well-deserved massage and rub the kale with lemon juice and salt to soften the leaves and lessen the bitterness. Toss with the dressing and cherry tomatoes and dive into a healthy new year. Click here for the recipe.

 

 

Meatless Monday: Pappardelle with Bolognese

Monday, December 28th, 2015

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Put a fresh, light spin on an Italian classic with vegan Pappardalle with Bolognese. Usually a meat sauce, this Bolognese is packed with celery, carrots, mushrooms and cannellini beans to give the meal depth and heartiness. Basil, parsley and rosemary bring fresh flavor to the sauce, which liberally coats each egg-free noodle. Click here for the recipe.

-photo by Carmen Troesser

Meatless Monday: Carrot Apple Ginger Soup

Monday, December 21st, 2015

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Take a break from decadent holiday fare and lighten up with a bowl Carrot Apple Ginger Soup that also helps clean out the crisper. Saute onion, ginger and garlic until soft, then add sliced apple and carrots. Deglaze with white wine, then simmer with vegetable broth. Puree, then season to taste and garnish with fresh apple and chives for a slightly sweet, slightly spiced guilt-free bowl. Get the recipe here.

-photo by Carmen Troesser

 

 

Meatless Monday: Fall Squash Pasta Bake

Monday, December 14th, 2015

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For the indecision squash lover, we present the Fall Squash Pasta Bake. This lasagna-like casserole layers spaghetti squash, acorn squash and butternut squash with fresh rich béchamel sauce, no-cook pasta sheets and pepperjack cheese. Season generously with fresh sage, black pepper and salt, then bake around a half-hour. Brown the top, then slice an extra-large portion and dig in. Click here for the recipe.

-photo by Jonathan Gayman

Meatless Monday: Vegan Potpie

Monday, December 7th, 2015

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Indulge in a potpie so velvety and rich, you won’t even miss the chicken. Roasted carrots, onions and celery are tossed with sauteed mushrooms, garlic and sherry, then swim in a thick pool of vegetable broth studded with peas. Pour into individual ramekins, cover with vegan phyllo dough (yes, it does exist), and bake until golden-brown. Break that delicate lid and dig into luxurious Vegan Potpie. Get the recipe here.

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