Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jun 25, 2016
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Meatless Mondays

Meatless Monday: Grilled Halloumi

Monday, June 20th, 2016

060115_makethis

 

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

060616_peas

 

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

051616_meatless

 

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

050916_meatless

 

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

050216_meatless

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

061314_06

 

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

060115_vegetizeit

 

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

GetFileAttachment-2

 

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

032014_just5

 

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

 

032116_wheatless

 

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.

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2016, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004