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Jan 31, 2015
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Posts Tagged ‘vegetarian’

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

Make This: Root Vegetable Fritters

Sunday, October 12th, 2014



Slightly sweet with a hint of heat, these root veggie fritters are perfectly crisp and utterly satisfying. Ladies and gents, start your graters. Peel 4 carrots and 1 parsnip, then grate by hand or use the grating attachment on a food processor. Transfer the grated vegetables to a large bowl. Add 3 beaten eggs, ¼ cup flour, ¼ cup chopped cilantro, 2 tablespoons grated fresh ginger, 1 tablespoon minced shallot, and kosher salt and freshly ground black pepper to taste. Mix well. In a skillet over medium-high heat, warm 2 to 3 tablespoons canola oil. Working in batches, ladle 1/3 cup of batter onto the skillet. When the fritter rises to ½-inch thickness, press down with a spatula. Cook until the bottom edges are golden, about 3 minutes. Flip and cook until the other side is browned. Transfer to a paper towel-lined plate. Repeat with remaining batter, adding oil as needed. In a small bowl, combine ½ cup sour cream and 1 tablespoon Sriracha. Serve each fritter with a dollop of sauce.

-photo by Greg Rannells

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

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