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Aug 27, 2016
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Posts Tagged ‘vegetarian’

Meatless Monday: Grilled Halloumi

Monday, June 20th, 2016

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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

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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: Asparagus Frittata

Monday, May 9th, 2016

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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

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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

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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

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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 

Sneak Peek: Fred and Ricky’s in Maryland Heights

Thursday, April 7th, 2016

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Grab-and-go is about to get healthier in Maryland Heights. Fred and Ricky’s opens doors tomorrow, April 8, at 64 Weldon Parkway. Co-owners Kathleen “Fred” Waidmann and Richard Waidmann have custom-built a 5,000-square-foot commissary kitchen to prepare plant-based, health-focused meals.

As The Scoop reported in November 2015, Fred and Ricky’s menu features dishes without meat, dairy, eggs, refined sugar or oil. A small storefront at the commissary kitchen houses a refrigerated case displaying packaged breakfasts, salads, soups, baked goods and entrees like mushroom barley risotto and Plantsagna, a vegetarian lasagna with dairy-free cheese.

Chef Andy Harris has scaled up Kathleen Waidmann’s recipes that she developed for her husband, who follows a plant-based diet. While the Maryland Heights location is only grab-and-go, the Waidmanns are already working on another satellite location at 11252 Olive Blvd., in Creve Coeur, which will offer a handful of seats for customers. That location is slated to open at the end of the month.

Rather than operate a full-service restaurant, the Waidmanns said they opted for a grab-and-go operation to provide nutritious meals quickly for workers looking for a fast lunch or an easy dinner option. Mostly single-serving portions are packaged in recyclable, BPA-free plastic containers and include microwave reheating instructions. The Waidmanns hope to expand their concept quickly, adding more locations to be supplied from the Maryland Heights kitchen. They’re also planning a delivery service.

Fred and Ricky’s will be open Monday to Friday from 7 a.m. to 6 p.m. and Saturday 9 a.m. to 3 p.m. Here’s a sneak peek at what to expect when doors open tomorrow morning:

 

This slideshow requires JavaScript.

 

-photos by Meera Nagarajan

Meatless Monday: Roasted Cauliflower With Olives, Currants And Tahini Dressing

Monday, April 4th, 2016

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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.

 

Just Five: Madras Egg Salad

Wednesday, March 30th, 2016

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It’s that time of year when people divide themselves into two camps: those who are grossed out by a sudden surplus of hard-boiled eggs and those who celebrate it. I myself am a card-carrying member of Camp Celebration. I love hard-boiled eggs sliced up and thrown into salads, eaten for breakfast with a little hot sauce, or made into just about any kind of egg salad. This mustard-free version adds mango chutney and garam masala for a slightly sweet, Indian-inspired take on the classic. I included instructions for the perfect hard-boiled egg in case you didn’t get around to it (or failed miserably on your first try), but for those of you with eggs to burn, it’s as simple as peel, chop and stir. To gild the lily, serve this on thin slices of radish.

 

Madras Egg Salad
4 servings

6 eggs
4 Tbsp. mayonnaise
3 Tbsp. minced green onions
2 Tbsp. mango chutney
1 tsp. garam masala

• Place the eggs in a large pot and cover with 1 inch cold water. Bring to a boil over medium-high, then immediately cover and remove from heat. Let rest 10 minutes. Meanwhile, prepare an ice bath. Plunge eggs into ice water and let rest until cool.
• To easily shell hard-boiled eggs, place 1 egg in a small glass or mug, fill halfway with water, cover with 1 hand and shake vigorously over a sink to crack the shell. Peel the shell away, and repeat with the remaining eggs.
• Roughly chop the eggs, then add them to a large mixing bowl. Add the remaining ingredients and stir to combine. Cover and refrigerate until ready to serve.

Meatless Monday: Leeks Vinaigrette

Monday, March 28th, 2016

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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.

 

 

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