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Nov 29, 2014
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Meatless Mondays

Meatless Monday: Vegan Green Bean Casserole

Monday, November 24th, 2014



Your Thanksgiving green bean casserole can still hearken back to Aunt Susan’s classic recipe – without resorting to a pile of canned goods. Even vegans can enjoy this version, which subs creamed soup for puréed red potatoes and mushrooms that blanket fresh green beans in velvety goodness. And those fried onions you always stole from the top when no one was looking? We crisp up quinoa flakes and shallots to get that salty sweet crunch you know and love. Get the recipe here.


-photo by Carmen Troesser

Meatless Monday: Taco Night, 4 Ways

Monday, November 17th, 2014


{Tofu tacos}

Tacos should never be limited to the same old “Southwest-seasoned” beef, pork or chicken. Fill a bowl with chips and guac and try one or two of these satisfying vegetarian fillings sure to lighten up taco night.


1. Break out the skillet and get ready to char all veggies in sight for a smoky, robust flavor. Get the recipe for charred zucchini tacos here.

2. These tacos take classic fall ingredients – crisp pumpkin seeds, butternut squash and kale – and drizzles it with a quick and easy cashew “crema.” Get the recipe here.

3. Jackfruit may look otherworldly, and it tastes out of this world as carnitas, too. Get the recipe here.

4. Respect the tofu. Here, it’s seasoned with with the smoky, spicy combo of cayenne and chipotle and features a tasty, homemade pico de gallo and salsa verde to boot. Get the recipe here.


-photo by Carmen Troesser


Meatless Monday: Orange and Beet Salad

Monday, November 10th, 2014



Explore the lighter, brighter side of fall on Meatless Monday with a refreshing Orange and Beet Salad. Juicy citrus rings are sprinkled with bright beet cubes and slivers of crunchy raw red onion. Whisk together a quick yogurt-based dressing with orange zest and juice, garlic and jalapeno for kick, then drizzle just before serving. Get the recipe for this bowl of sunshine here.


-photo by Carmen Troesser

Meatless Monday: Mushroom Bread Pudding

Monday, November 3rd, 2014



Fall’s hearty fare usually means roasted meats, beefy stews and rich chicken soups, while the veg-minded are often relegated to fall’s endless procession of seasonal squashes. But a vegetarian cannot live on gourds alone. Avoid butternut burnout with a seasonal dish like Mushroom Bread Pudding, which gets its heft from four full cups of meaty mushrooms (dealer’s choice) and a loaf of rich, eggy brioche. It’s all baked together in a decadent custard spiced with cinnamon, ginger and sage, then sliced and toasted for that perfectly crisp edge. Paired with a glass of white wine, this comforting vegetarian meal makes any Monday a little more bearable. Get the recipe here.

-photo by Geoff Cardin

Meatless Monday: Warm Spiced Roasted Root Vegetable Salad With Feta And Pumpkin Seeds

Monday, October 27th, 2014



‘Tis the season for squashes. Butternut, acorn, pumpkin, spaghetti … We love them all, and they make for fantastic Meatless Monday fare. Tonight, bulk up a spinach salad with sweet-smoky roasted chunks of bright butternut squash tossed with salty feta cubes. Dot the whole thing with bits of toasted pumpkin seed for crunch, and you’ve got a light yet filling vegetarian meal that sings of fall. Get the recipe here.

-photo by Josh Monken

Meatless Monday: Veggie Hash

Monday, October 20th, 2014



This Meatless Monday, eat your veggies in a quick-cooking medley of Brussels sprouts, spinach and new potatoes sauteed in a touch of olive oil. As with all hashes, an egg is always a wise choice, whether over-easy, fried or poached. Get the recipe for this quick vegetarian meal here.


-photo by Greg Rannells



Meatless Monday: Potato and Parsnip Gratin

Monday, October 13th, 2014


Some days, we just want a big bowl of warm, cheesy goodness with plenty of carbs, too. This Potato and Parsnip Gratin delivers thinly sliced potatoes and parsnips tucked snugly in a baking dish between layers of Gruyere and Parmsean cheese and a rich bechamel sauce. Fried sage leaves and a top layer of even more broiled cheese add a crunch to the velvety insides. Serve it as a side or dig into it as a truly decadent main. No shame, friends. Get the recipe here.


-photo by Carmen Troesser

Meatless Monday: Vegetarian Beef Stew

Monday, October 6th, 2014



Stew means different things to different people. The one I grew up on was a simple yet tasty combination of onion, carrot, potatoes and beef. My husband, however, says it isn’t beef stew without tomatoes and corn added into the mix. Others declare celery a must; still others swear off the carrots altogether.

All of this contradiction tells us two things: 1) Like most stews, you can change up your vegetables based on what you like or have on hand, because 2) the most important thing here is the base. As long as it’s rich and flavorful, you’ve sealed your fate to years of stew-filled Sunday suppers – or meatless Monday meals.

Get the recipe for Vegetarian Beef Stew here.

-photo by Kristi Schiffman

Meatless Monday: Black Bean and Veggie “Sushi”

Monday, September 29th, 2014



It’s officially fall, but it sure doesn’t feel like it yet. We just can’t bring ourselves to start roasting squash when it’s 80 degrees, but our options feel limited when our favorite summer produce starts disappearing from the farmers market.

Lucky for us, this recipe is perfect any time of year, and it’s a great way to use up those odds and ends in your refrigerator. Did we mention there’s no cooking required? Just smash a cup of cooked black beans with half an avocado and some sesame oil and chile oil for heat. Then smear the purée onto a flour tortilla and add a sheet of nori and cabbage, carrot and bell pepper for color and crunch. Channel your inner sushi chef, roll tightly and slice.

Get the full recipe for this vegan sushi recipe here.

-photo by Greg Rannells

Meatless Monday: Veggie burgers, three ways

Monday, September 22nd, 2014



Too often, at-home veggie burgers mean microwaving frozen patties packed with brown rice and whole host of not-so-natural ingredients. But in fact, it’s simple to make veggie burgers at home, and if you have a can of beans, an egg or even leftover pasta, we’ve got three simple veggie burgers that can be on the table in no time.

1. These Falafel Sliders, pictured, are packed with flavor thanks to garlic, red pepper, cumin, coriander and ground turmeric, and are the perfect size for sharing. Get the recipe here. 

2. Italian Bean Burgers use overcooked pasta to bind together white beans, red onion, sun-dried tomatoes and herbs for an delicious, vegan take on a classic veggie burger. Get the recipe here.

3. No brown rice flour here – this is a real Black Bean Burger. Two full cups of black beans are pulsed together with edamame and smoky chile powder for heat. Get the recipe here.

Click here to learn more about how to make your own veggie burgers.


-photo by Carmen Troesser

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