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Dec 21, 2014
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Meatless Mondays

Meatless Monday: Brinner, 4 ways

Monday, December 15th, 2014


It’s been said that breakfast is the most important meal of the day. We find that’s equally true whether you have it in the morning or enjoy your favorite flapjacks and French toast for dinner. Tonight, skip the bacon and sausage and enjoy a meatless brinner (breakfast for dinner) with these rise-and-shine recipes:





1. Vegans and vegetarians alike can dig into this Vegan Banana-Almond French Toast. Blend up a savory, sweet batter of mashed bananas, almond milk, sugar, vanilla extract, cinnamon and shredded coconut and get your griddle ready for some fast action. If you happen to find yourself with some leftover bananas and a bit of soy milk, whip up Vegan Whipped Cream for a finishing touch.

2. Is there a better smell than that of baking cinnamon? We didn’t think so. Whisk together pancake mix and mashed bananas, along with a generous portion of butter, brown sugar, and cinnamon, and then roll into Banana Sticky Buns. Fill cups of muffin pans with chopped pecans, nestle in the dough balls and pop then in the oven for a sweet brinner treat in less than 20 minutes. Bonus: These are gluten-free, too.




3. It is so very easy to be green with Avocado Pancakes. Stir together verdant mashed avocado, an egg and lime juice for these funky flapjacks and garnish them with smoked salmon or capers for added flavor.

4. Extend your brinner feast to tomorrow morning with these Vegan Crepes with Cherry Sauce. Instant tapioca and applesauce partner up with soy milk and agave nectar to create a beautifully blended crepe batter. Word to the wise, though: plan ahead. This recipe calls for overnight refrigeration. Prepare tonight and make tomorrow’s weekday breakfast something special.


-photos by Carmen Troesser

Meatless Monday: Meatless Loaf

Monday, December 8th, 2014



We’ve all crossed paths with meatloaf at some point in our lives, whether it was mom’s standout classic or the questionable grade school-cafeteria variety. Tonight, mix up that home-style favorite with a beef-free option. This little fellow is a standout amongst his meaty rivals, using filling ingredients like mushrooms, brown rice, oat bran, wheat germ and brown sugar as the base spiked with Worcestershire, ketchup, Heinz 57 and mustard. Bake 45 minutes, slice and serve up for the perfect “meat”-and-potatoes dinner.  Get the recipe here.


-photo by Greg Rannells

Meatless Monday: 4 soups to warm your bones

Monday, December 1st, 2014

Nothing says December in St. Louis quite like a lovely weekend followed by an icy Monday. On nights like this, we want to nothing more than to stay inside with a warm bowl of soup. Here, we share 4 meat-free options that bring plenty of warmth without a drop of chicken broth.




1. Bring a little smoke to your soup pot with a Vegan Black Bean Soup. Fennel, onion and a chipotle pepper stew together with black beans for an earthy, rich dinner packed with vegetarian-friendly protein. Deepen the flavors with a shot of rum (in the pot, not your mouth).

2. Slow and steady wins the race with this beef-free French Onion Soup. Your patience is rewarded with dark brown, ultra-sweet caramelized onions swimming in a rich, sherry-spiked broth. Top your bowl with gooey cheese or try our vegan version with nutritional yeast flakes on whole-grain bread.




3. Harness the flavors of the sea in this Vegetarian Shrimp Bisque. A clever combination of sea salt, bay, thyme, brandy, sherry vinegar and a kick of cayenne gives all the flavor of the ocean without the shellfish.

4. There’s a reason we love beer-cheese soup: It’s basically a beer-spiked cheese sauce we’re allowed to slurp with a spoon. This White Cheddar-APA Soup combines Schlafly APA with sharp white cheddar, heavy cream and vegetable stock for a luxurious bowl of cheesy goodness.


-black bean soup photo by Josh Monken; shrimp bisque photo by Carmen Troesser

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

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