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Jul 28, 2016
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Meatless Mondays

Meatless Monday: Avocado Enchiladas

Monday, July 25th, 2016



Go beyond guac tonight. We swapped traditional meat fillings for creamy avocado in enchiladas. Create a smoky sauce, then gently season avocado with lime juice, cilantro and jalapeno and spoon it into tortillas with a sprinkling of cheese. Roll up, pack in a baking pan and smother in enchilada sauce and bake until hot and bubbly. Click here for the recipe.


Meatless Monday: Swiss Chard al Forno

Monday, July 18th, 2016



There are days when a meal of lightly dressed, crisp veggies sounds like perfection on a plate. This recipe for Swiss Chard al Forno is not for those days. Instead, we smother two pounds of dark leafy greens and their colorful stems in pool of rich bechamel and a layer of golden bubbly Parmesan. Click here for the recipe.


Meatless Monday: Zucchini Carpaccio

Monday, July 11th, 2016



‘Tis the season for zucchini every which way. While we loved it grilled, tonight we don’t even want to warm the kitchen, so we turn to zucchini carpaccio. Marinate thinly sliced ribbons of zucchini in olive oil, lemon juice, thyme and mint, then serve it topped with a drizzle of truffle oil, shaved Parmesan and a side of crusty bread. Click here for the recipe.


-photo by Carmen Troesser

Meatless Monday: Farro Salad with Roasted Mushrooms

Monday, June 27th, 2016



One pot and one sheet pan is all that’s required for this filling vegetarian meal. Roast cremini mushrooms, grape tomatoes and shallots, while a pot of farro bubbles away on the stove. Drain the grain, then combine in a large serving bowl with the roasted veg and bright parsley. Serve atop a bed of peppery arugula or earthy spinach and sprinkle with your favorite sheep’s milk cheese for added richness. Click here for the recipe.

Meatless Monday: Grilled Halloumi

Monday, June 20th, 2016



Redefine grilled cheese with seared halloumi. This Greek cheese withstands high heat, so fire up the grill or preheat a cast-iron skillet, then sear about two minutes on each side. From there the possibilities are endless. Layer the cheese with shaved red onion and slices of watermelon for a taste of pure summer, or add it to a bowl of arugula, couscous and tomatoes for a bright salad. Click here for the recipe.


-photo by Sherrie Castellano

Meatless Monday: Kale, Asparagus and Spring Pea Slaw

Monday, June 6th, 2016



Tonight, we’re barely touching the stove. Blanched asparagus, shredded kale and spring pea pods come together in a Spring Slaw. Dressed simply with lemon juice, olive oil, salt and pepper, this dish lets seasonal vegetables shine. Click here for the recipe.


-photo by Greg Rannells

Meatless Monday: Banana Pancakes

Monday, May 16th, 2016



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



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


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



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.



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