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Nov 29, 2015
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Meatless Mondays

Meatless Monday: Acquacotta

Monday, November 16th, 2015



Dreary evenings like this require a bowl of bone-warming soup. We’re not talking about some wimpy chicken noodle. Tonight, we need a bowl filled to the brim with Acquacotta, a vegetarian Italian delight. Roasted tomatoes, umami-packed porcini mushrooms, healthy greens and toothsome beans simmer around 45 minutes before you ladle into into deep bowls. Crown each serving with a thick piece of crusty bread for dipping and pop the yolk on a poached egg to remind you of sunnier days. Click here for the recipe.


-photo by Carmen Troesser 

Meatless Monday: Fried Brussels Sprouts Salad

Monday, November 9th, 2015




Meet the salad to convert all Brussels sprouts haters. A whopping nine cups of the bitty veg are fried until crisp , then tossed with slivers of julienned pears, crisp Bibb lettuce and fried garlic. The sweet-savory salad is tossed with a burnt honey dressing and garlicky aioli for a rich vegetarian dinner sure to convince even the most adamant in the anti-sprout camp. Get the recipe here.


-photo by Jonathan Gayman



Meatless Monday: Butternut Squash Stew

Monday, November 2nd, 2015



Indulge in a Butternut Squash Stew so rich and flavorful, you won’t even realize it’s vegan until you’ve licked the bowl clean. Chunks of vibrant butternut squash and carrots are coated in curry powder, then simmered with tomatoes, crimini mushrooms and chickpeas. A cinnamon stick adds an unexpected savory note to this classic Lebanese dish. Garnish with fresh cilantro and serve. Click here for the recipe.

Meatless Monday: Roasted Brussels Sprouts and Grapes

Monday, October 26th, 2015




Save the candy for the trick-or-treaters and roast up a dish that’s healthier (and tastier) than that snack-sized candy bar you’ve been eyeing. Flavor-packed Brussels sprouts are tossed with plump red grapes and olive oil , then popped in the oven. Once those cute little veggies are tender and the grapes have burst, a sprinkle of Parmesan is melted over the top for a savory, sweet treat you’ll keep all to yourself. Get the recipe here.



Meatless Monday: Fall Tacos

Monday, October 12th, 2015



If you started snatching up butternut squash the moment they hit produce stands, this vegan taco recipe is for you. Golden cubed butternut squash and leafy kale are sauteed with garlic and chili powder, then tucked into corn tortillas and topped with toasted pumpkin seeds. Top with vegan cheese or go the extra mile and DIY cashew crema by soaking raw nuts in water for an hour, then blitz with cumin and lime juice. Get the recipe here.


Meatless Monday: Tangy Tabbouleh

Monday, September 28th, 2015



Use up the last of that summer herb garden with a fast, fresh tabbouleh. We love Einat Admony’s recipe from her book, Balaboosta, which tosses toothsome bulgur wheat with equal parts fresh cilantro and parsley, as well as fresh mint, scallions and diced tomatoes. Dress it all with fresh lemon juice and oil and let the bulgur absorb all the flavor before diving in with a fork. Get the recipe here.



Meatless Monday: Vegetarian Carbonara

Monday, September 21st, 2015



Cut the bacon from a traditional pasta carbonara but keep the flavor with the umami-packed punch of sun-dried tomatoes. In this take on Vegetarian Carbonara, rotini is tossed with sauteed onions, julienned sun-dried tomatoes and eggs to create a silky rich sauce. Top it with creamy goat cheese, toasted chopped almonds and bright fresh basil for a meat-free take on this Italian classic. Click here for the recipe.


-photo by Carmen Troesser

Meatless Monday: Sprouting Broccoli with Sweet Tahini

Monday, September 14th, 2015



Few people do vegetarian like Yotam Ottolenghi. The prolific chef and author had celebrated plant-based fare in multiple cookbooks over the years, and we’re taking a tip from his book, Plenty More, for tonight’s dinner. Sprouting Broccoli with Sweet Tahini sees fresh snow peas, haricot vert and broccolini quickly blanched and then tossed in a sauce of tahini paste, garlic, soy sauce, honey and cider vinegar. Pile the bright green veggies on a serving platter, drizzle with the sweet tangy sauce and sprinkle with sesame and nigella seeds for crunch. Get this dreamy green recipe here.


Meatless Monday: Saag Paneer

Monday, August 31st, 2015



A person can only eat so many kale salads. Use up that mountain of greens in a classic Indian dish, saag paneer. Because we’re Meatless Monday overachievers, we turned this vegetarian dish vegan with DIY vegan paneer (In a hurry? Tofu is another great vegan alternative.) Fry it crisp and send it swimming in a pool of creamy cooked greens spiced with the heady aroma of coriander, ginger, cumin and garam masala. Click here for the recipe.


-photo by Carmen Troesser

Meatless Monday: Summer Crowder Pea Chopped Salad

Monday, August 24th, 2015



This recipe is perfect for cleaning out the vegetables crisper. Toss fresh summer vegetables (green beans, corn, bell peppers, zucchini and summer squash are all great options) with fluffy couscous and fresh summer crowder peas. Dress it all with a fresh lemon vinaigrette and scatter the top with diced tomatoes and cilantro. Pop open a bottle of wine and head to your patio to enjoy this gorgeous Meatless Monday evening. Get the recipe here.


-photo by Josh Monken 


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