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Mar 01, 2015
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Posts Tagged ‘vegetarian’

Meatless Monday: Shakshuka

Monday, January 5th, 2015

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After all that holiday merriment, the last thing we want is a bowl of creamy pasta adding more weight to our already burdened bellies. Tonight, we crave the simple pleasure of spicy stewed tomatoes crowned with sunny egg yolks, dots of bright parsley and salty feta. One of our favorite fast dinners, it’s also an excellent cure for any symptoms still lingering from the past weekend’s parties. There’s a reason we originally called this 2 a.m. Shakshuka, after all. Get the recipe here.

 

-photo by Greg Rannells

Wheatless Wednesday: Twisted Vegetable Lasagna

Wednesday, December 31st, 2014

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Tomorrow begins a new year and the post-holiday food slump. We’re all tired of rich food, but we need filling meals to keep the belly warm as winter drags on. (Want more light, bright winter fare? Click here.) That’s why I turned a classic heavy dish into a lighter gluten-free meal with a twist. Instead of layering noodles into the lasagna pan, try wrapping them around the filling, creating portioned packets of lasagna resting on a veggie bed and swathed in gooey cheese. It’s perfect for last-minute New Year’s Eve gatherings or long winter nights that lie ahead.

Twisted Gluten-Free Vegetable Lasagna
15 to 16 servings

1 16-oz. box gluten-free lasagna noodles
3 Tbsp. olive oil, plus more to coat, divided
1 medium zucchini, thinly sliced lengthwise
1 yellow squash, thinly sliced lengthwise
Kosher salt and freshly ground black pepper to taste
2 tsp. dried herbs like basil, thyme or oregano, divided
1 small white onion, chopped
8 oz. button mushrooms, sliced
1 16-oz. jar pasta sauce
8 oz. cottage cheese, drained
8 oz. ricotta cheese
½ cup grated Parmesan cheese
1 egg
1 tsp. garlic powder
5 oz. baby spinach leaves
8 oz. shredded sharp cheddar, divided
8 oz. shredded mozzarella cheese, divided

• Preheat the oven to 350 degrees.
• Bring a large pot of salted water to boil with 1 tablespoon olive oil. Cook the lasagna noodles under just tender enough to roll easily, about 5 minutes. Drain the noodles and lightly coat each with more olive oil to keep from sticking, then lay them flat on an olive oil-coated baking sheet until ready to use.
• Prepare a charcoal or gas grill for indirect heat or place a grill pan over medium-high heat.
• Toss the zucchini and yellow squash with olive oil to coat and season with 1 teaspoon herbs and salt and pepper to taste. Grill the zucchini and squash until tender and a bit charred, about 5 minutes, then flip and grill another 5 minutes. Remove and set aside.
• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute the onion and mushrooms with the remaining 1 teaspoon herbs until lightly brown, about 10 to 12 minutes. Remove from heat.
• Roughly chop the grilled zucchini and yellow squash and toss with the mushrooms and onion. Set aside.
• Spoon a thin layer of pasta sauce on bottom of 13-by-9-inch glass baking dish, then cover with the chopped vegetables.
• In a medium bowl, stir together the cottage cheese, ricotta, Parmesan, egg and garlic powder until combined. Spread a thin layer of this mixture on top of each lasagna noodle, then sprinkle with a few tablespoons cheddar and mozzarella cheese and cover with a few spinach leaves.
• Roll each noodle into a tight pinwheel and place spiral-side-down on top of the vegetables, packing together tightly so they stay closed. Cover the noodles with the remaining sauce and remaining cheddar and mozzarella cheese. Place the pan on a baking sheet to catch any drippings and bake 35 minutes, until the sauce and cheese are bubbly and slightly brown. Cover with foil and bake another 10 minutes. Let rest 15 minutes before serving.

Meatless Monday: Mushroom Stroganoff

Monday, December 29th, 2014

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We’ve already lightened up stroganoff with chicken and dill, but tonight, remove the meat altogether for a veg-friendly version of this Russian classic. Saute portabellas for the best textural and visual beef substitution until all their moisture is released, then enrobe these beauties in rich sour cream sauce enhanced with white wine, thyme and garlic. It’s the perfect winter meal to cap off 2014, before you steadfastly resolve to step away from all cream-based sauces … for at least a week. Get the recipe here.

 

-photo by Carmen Troesser

Meatless Monday: Shepherd’s Pie

Monday, December 22nd, 2014

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Shepherd’s pie is a classic stick-to-your ribs comfort dish, but making it work on a weeknight is a challenge. Our simple solution: lose the beef. Here, we simmer lentils with vegetable broth and a generous glug of Irish stout (you know what to do with the rest of the bottle), then saute with toothsome root veggies, canned tomatoes and plenty of aromatic spices. Add some color and extra flavor with mashed roasted sweet potatoes and bake until your mouth starts to water from the heavenly aroma wafting through your kitchen. It’s Monday night comfort done right. Get the recipe here.

-photo by Carmen Troesser

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:

 

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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.

 

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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

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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.

 

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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.

 

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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

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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

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{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

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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

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