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May 25, 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: Banana Pancakes

Monday, May 16th, 2016

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There’s nothing like a good brinner. Consider these vegan banana pancakes a blank canvas for whatever mix-in or topping you desire. Drop in fresh blueberries, stir in a handful of chocolate chips or top with a vegan buttery spread and maple syrup for a fast, simple meal. To start, simply combine whole-wheat flour, a pinch of sugar and baking soda with nut milk and a smashed banana. Click here for the recipe.

 

 

Meatless Monday: Asparagus Frittata

Monday, May 9th, 2016

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In our zeal for the return of farmers markets, we snagged one too many bunches of fresh spring asparagus last weekend. Tonight, we’re turning to a classic “use up extra produce” recipe – a frittata. Though this recipe calls for a jar of white asparagus, you can easily substitute fresh white or green asparagus, too. Just be sure to trim the tough woody ends from the spears before you toss them in with sauteed potato, garlic, onion, egg whites and a generous handful of fontina cheese. Bake, then broil the top to a golden-brown for a meat-free masterpiece. Get the recipe here.

 

Meatless Monday: Strawberry, Melon and Avocado Salad

Monday, May 2nd, 2016

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The first sweet red strawberries have arrived at the farmers market, and we’re welcoming them with a vibrant salad. Sliced ripe strawberries, bright cantaloupe and creamy avocados are tossed with feta, peppery arugula and sweet, minty vinaigrette for a fresh bite and playful texture. Get the recipe here.

Meatless Monday: Gumbo-Stuffed Bell Peppers

Monday, April 18th, 2016

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Pile all the flavors of a Southern classic into bright bell peppers. Saute okra, corn and black-eyed peas with file and Creole seasoning, then add rice and simmer in veggie broth and tomato juice. Hollow out bright red bell peppers and fill with the veggie and rice mixture, then bake in shallow pool of fragrant tomato curry broth until tender. Get the recipe for this filling Meatless Monday masterpiece here.

 

 

Meatless Monday: Sweet and Smoky Vegan Burgers

Monday, April 11th, 2016

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For the beefiest meat-free burger, we turned to textured vegetable protein, better known as TVP. No, it’s not some scary Frankenfood – it’s a soy product that adds meat-like texture to veggie burgers. Here, we soaked it, then mixed it with black beans, lentils, brown rice and sweet potato for a nutritious, filling patty. TVP still weirding you out? These burgers taste wonderful without it, too. Get the recipe here.

-photo by Carmen Troesser 

Meatless Monday: Roasted Cauliflower With Olives, Currants And Tahini Dressing

Monday, April 4th, 2016

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This vibrant dish adds dimension to ho-hum cauliflower. While the veg roasts, make a rich sauce with tahini, olive oil, lemon juice and garlic. Toss with the roasted florets and spike the salad liberally with briny kalamata olives, sweet currants and fresh parsley for a bowlful of goodness to start your week off right. Click here for the recipe.

 

Meatless Monday: Leeks Vinaigrette

Monday, March 28th, 2016

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Make a dent in that mountain of colorful hard-boiled eggs with Leeks Vinaigrette. Simmer the trimmed leeks in water, then marinate them in a vinaigrette of Dijon mustard, red wine vinegar and fresh tarragon. Before serving, cover in chopped hard-boiled egg for a decadent finish to this simple dish. Click here for the recipe.

 

 

Meatless Monday: Spring flatbreads

Monday, March 21st, 2016

 

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Spring is on its way, and we’re bridging the gap with winter citrus and spring produce. These recipes call for gluten-free, vegan flatbread, but feel free to swap out for your favorite, then get creative with this blank canvas. We topped one with Spring Asparagus and Herbed Goat Cheese (recipe here), then topped another with fresh Strawberries and Blood Orange slices (recipe here) for dessert.

 

Meatless Monday: Roasted Beet Salad

Monday, March 7th, 2016

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In these last few weeks of winter when we’re craving fresh produce, we turn to ruby red beets to brighten up our Meatless Mondays. This gem of a Beet Salad sees roasted beets diced and dressed with ginger, chives, balsamic and garlic for a zippy bite sure to put a spring in your step. Get the recipe here.

 

-photo by Michelle Volansky  

Meatless Monday: Skillet-Glazed King Trumpet Mushrooms

Thursday, February 25th, 2016

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Break away from basic baby portobellos and try Skillet-Glazed King Trumpet Mushrooms. Saute them in a pan until lightly browned, then add chopped shallot, butter, thyme and vegetable stock. Reduce until the stock and butter form an unctuous glaze, then season with salt and pepper and serve immediately. Get the recipe here.

 

 

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