meatless - vegetarian recipes

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49 Savory Vegan Breakfast Recipes to Start Your Day Right

Meatless Monday Supports Goya’s “Can Do” Campaign to Fight Hunger

Vegan Sweet Potato Pie

Southwestern Tofu Scramble with Chickpea Tofu










meatless vegetarian recipes

Meatless Monday Supports Goya’s “Can Do” Campaign to Fight Hunger

September 11 2017 Meatless Monday 

Meatless Monday Supports Goya’s “Can Do” Campaign to Fight HungerMeatless Monday is very proud to join Goya Foods as it launches its new Can Do campaign. The campaign, which kicked off in June, seeks to fight hunger by matching food purchases with donations to those in need. Goya will send food donations to Feeding America for every purchase of a featured product every month. As part of the campaign, Meatless Monday will feature recipes using Goyas Can Do products. Goyas Can Do campaign is part of a long-standing tradition for the Hispanic family-owned company which has always taken pride in giving back to communities. We have always believed in the importance of helping families in need, said Bob Unanue, President of Goya Foods. Since my grandfather started Goya in 1936, we have worked hard to demonstrate the values we hold true to the foundation of Goya Foods and what better way to give back to our country than with the nourishment of a healthy meal. Goya delivers food donations to Feeding America Goyas products provide excellent meat-free protein sources that can be incorporated into countless meals that are perfect for Meatless Monday. As added incentive, the donations made by Goya will be in the name of Goyas retail partners, including the many supermarkets across the country that sell Goya products. The Can Do campaign hopes to donate no less than 600,000 pounds of food to food banks, families and individuals throughout its year-long run. If you want to be part of a great cause, join Meatless Monday in Goyas Can Do campaign and help fight hunger across the nation! This months product, vegan refried beans, is the star of this great recipe: Incredibly Easy Wraps The post Meatless Monday Supports Goya’s “Can Do” Campaign to Fight Hunger appeared first on Meatless Monday.

Sweet Potato Burritos

September 11 2017 Meatless Monday 

This burrito might surprise you with its sweetness, but the onion and garlic powders offer a savory balance to the cinnamon. Using whole wheat tortillas can complete the wrap the healthy way by keeping you fuller, longer. This recipe comes to us from Lindsay of The Happy Herbivore. Serves 4 - 4-6 soft taco shells, tortillas or wraps - 1 medium sweet potato, boiled until tender and drained - 1 cup brown rice or quinoa, cooked to desired tenderness - 10 oz frozen spinach - 1 cup black beans -  1/­­2 teaspoon cinnamon -  1/­­4 teaspoon cumin -  1/­­4 teaspoon onion powder -  1/­­4 teaspoon garlic powder - hot sauce, to taste Cook spinach according to package directions, pressing out any excess water once the spinach is fully cooked. Put the spinach in a bowl, sprinkle with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Peel cooked sweet potato and mash with a potato masher or fork. Sprinkle with cinnamon and stir to combine. Combine sweet potato, spinach, grains and black beans in a large bowl, stirring to evenly combine, and scoop mixture into the center of the wrap. Drizzle with hot sauce to taste. The post Sweet Potato Burritos appeared first on Meatless Monday.

Sweet Loren’s is the Perfect Dessert for Meatless Monday

September 11 2017 Meatless Monday 

Sweet Loren’s is the Perfect Dessert for Meatless MondayA healthy plant-based diet doesnt have to skip dessert! Loren Brill, founder of Sweet Lorens, built her cookie dough company on a healthy foundation. Her four all-natural cookie dough products contain no hydrogenated oils, no trans fats, no high fructose corn syrup, and no artificial flavors. What Sweet Lorens products do use are whole grains, natural sugar, and high-quality chocolate. Its a health-conscious way to treat yourself on Meatless Monday that wont sabotage your diet! Loren Brill The story of Sweet Lorens explains why Brill focused on using only the best ingredients in her products. After beating cancer, she became very conscious of the foods she ate and their ingredients. To ensure that her own products reflect her personal mission, she doesnt include anything she cant pronounce and sticks to simple, whole-food ingredients in her simple, clean recipes. Brill says: “At Sweet Loren’s, we are on a mission to change the way Americans bake and satisfy their sweet tooth. We’re excited to partner with Meatless Monday and promote our mission to eat better-tasting, better-for-you food while taking care of the Earth. I created a delicious dessert that will pair well with any meatless dinner.  Once a week, you can make a whole meal that is plant-based and completely indulgent!” Sweet Berry Crumble As an added bonus, Brill features additional ways to prepare her cookie dough if youre feeling more adventurous! Check out this video that uses Sweet Lorens new Gluten Free Chocolate Chunk cookie dough to make a guilt-free sweet berry crumble on Meatless Monday. Visit Sweet Lorens web site to see where you can find their products and dont forget to download their coupon for $1.00 off! The post Sweet Loren’s is the Perfect Dessert for Meatless Monday appeared first on Meatless Monday.

Grilled Portobello Burgers with Garlic Mayo

September 11 2017 Meatless Monday 

These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise. This recipe comes to us from our friends at The Mushroom Council. Makes 4 burgers - Marinade - 2 teaspoons chili powder - 1 teaspoon dark or light brown sugar - 1 teaspoon fine sea salt - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika -  1/­­2 teaspoon ground black pepper - 1/­­3 cup extra virgin olive oil   - Burgers - 4 portobello mushrooms, stems and gills removed - 1/­­3 cup mayonnaise - 1 teaspoon chopped chives -  1/­­4 teaspoon garlic powder -  1/­­4 teaspoon fine sea salt - 1 small red onion, sliced (keep rings intact) - 4 buns - 4 lettuce leaves - Olive oil for grilling Directions Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes. Preheat grill to high heat. To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve. Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender. To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun. The post Grilled Portobello Burgers with Garlic Mayo appeared first on Meatless Monday.

Morrison Healthcare at Mayo Clinic Phoenix Brings Meatless Monday to Their Cafeteria

August 28 2017 Meatless Monday 

Morrison Healthcare at Mayo Clinic Phoenix Brings Meatless Monday to Their CafeteriaThis week, Meatless Monday is putting the spotlight on a new addition to the meat-free campaign. Morrison Healthcare at Mayo Clinic in Phoenix, Arizona recently implemented Meatless Monday in their three cafeterias, serving vegetarian meals once a week to staff and visitors of the top hospital in the state. The campaign was well-received by everyone who took part and its successful launch may bring Meatless Monday to other Mayo Clinics in Rochester, Minnesota and Jacksonville, Florida. We spoke to Eric Schiellerd, Executive Chef at Morrison Healthcare, to see how Meatless Monday is going and what he has planned: Chef Eric Schiellerd  What was the impetus for starting Meatless Monday in your cafeterias? The Meatless Monday concept was first brought to me in 2015 at McLaren Hospital in Michigan. I was very excited to try something new and fresh for our operation. Unfortunately I didnt have a lot of support getting the program off the ground. After transferring to Mayo Clinic Phoenix I quickly learned of the strong push for great tasting vegetarian options in our cafes. I teamed up with our wellness coordinator Laura Dan and we have been building a great program for our client and guests. What kind of feedback have you received from customers since offering Meatless Monday options? The feedback has been wonderful with most of our customers. They love to have options and a plant-based entrée is what was missing from our menus. How do you think Mayo Clinic in Phoenix can serve as an example to other cafeterias in medical facilities? I think in every facility you have people telling you a meatless option wont work and is a waste of time, but you cant let them talk you out of a great program like this. With great marketing, food and menu choices it can work for just about any operation. Do you think that providing health-focused food choices in a hospital cafeteria encourages hospital staff to practice what they preach and take better care of themselves? I think all people in this type of environment want to be healthier. If they trust that the food will taste as good as it is good for them, they will buy in to it. Do you participate in Meatless Monday yourself? Share some thoughts on your philosophy on meatless eating. I do participate in one meatless meal every Monday. I think its tragic to see of all the plant-based food that is turned back into the soil because it isnt pretty enough for the supermarket. We need to get creative and make great tasting meals using these products. Programs like Meatless Monday let us do that very thing. Im proud to work in an organization that gives me the freedom to menu all types of food, including great plant based meals. If you want to bring Meatless Monday to your business or organization, or if you already participate in Meatless Monday - we want to know! Get in touch with us at info@meatlessmonday.com! The post Morrison Healthcare at Mayo Clinic Phoenix Brings Meatless Monday to Their Cafeteria appeared first on Meatless Monday.

Meatless Monday on the Foodservice Conference Trail at NACUFS 2017

August 7 2017 Meatless Monday 

Meatless Monday on the Foodservice Conference Trail at NACUFS 2017Nashville, Tennessee recently hosted the annual conference of the National Association of College & University Foodservice. The three-day event convened over 1,000 college and university campus dining professionals and industry partners for inspirational learning, idea and product sharing, collaboration, and peer-to-peer networking. Many of the 334 exhibitors promoted their plant-forward services and products. Cherry Dumaual, PR & partnerships director for The Monday Campaigns, attended the conference and networked on behalf of Meatless Monday. She had the opportunity to visit booths, attend interest sessions and talk with foodservice dining directors, chefs, and product representatives about trends in meat reduction and plant-based menus. Food Management magazine held a roundtable session attended by foodservice dining directors including Bernie Chung-Templeton of Bryn Mawr College. A liberal arts college with about 1,300 undergraduate students, Bryn Mawr ranked number 10 on Princeton Review’s 2017 list of Best Colleges for Food. Chung-Templeton said that Bryn Mawr implemented Meatless Monday around seven years ago: There has always been a demand for meatless entrees that are delicious and nutritious. We created a Mostly Meatless station, which we modeled after looking at Meatless Monday materials. We don’t take meat away but introduce additional meatless options both at this station and on the standard menu to provide more meatless opportunities and to showcase how meatless can be tasty and good for you. Chung-Templeton said that this fall will see the launch of an evolution of Meatless Monday, a plant-based, totally meatless, local, organic, sustainable, ethical, health-forward concept. She shared examples of their vegan dishes. Meatless Monday dishes at Bryn Mawr Cherrys first stop in the exhibit hall was the Humane Society of the United States Meatless Monday booth. Ken Botts, food and nutrition director for HSUS, shared his insights and observations on the direction of campus dining: The conversation of how to create delicious plant-based menus is top of mind for the college and university foodservice operators. This demand is being driven by their students for a variety of reasons; health, spirituality, sustainability and animal welfare. The plant-based conversation was once a trend but in 2010 it started becoming the norm, and now it is here to stay. The folks who attended NACUFS were looking for resources to develop plant-based menus and NACUFS delivered! Cherry and Ken Botts at the HSUS Meatless Monday booth Other stops focused on tasting samples of new, delicious, nutritious plant-based food products. Erik Henry, foodservice director at Bushs Beans, drew in attendees samplings of their new hummus, which the brand will launch on campuses in August. Asked about Meatless Monday, Henry said, If people would take one day a week to simply eat plants, theyll realize it makes them feel good. Erik Henry promoting the new Bush’s Beans hummus Danny OMalley, sales manager for Beyond Meat, offered his take on Meatless Monday which he believes is a great transitional day to motivate omnivores and carnivores to try plant-based foods like Beyond Meats products. Danny O’Malley offers Beyond Meat samples Cherrys final stop was the Pinnacle Foodbooth where Suzanne Tenuto tempted attendees with flavorful Gardein meatless meatballs, describing them as meatless, well done. She added: Adding Gardein meatless meatballs to a Meatless Monday menu makes for a quick and easy spaghetti and meatball dish or sub sandwich. Meat lovers wont know the difference. Suzanne Tenuto with Gardein’s meatless meatballs Nashville was truly the perfect backdrop for NACUFS, where plant-based initiatives and campaigns were part of the biggest growing food trends on campus. The post Meatless Monday on the Foodservice Conference Trail at NACUFS 2017 appeared first on Meatless Monday.

Meatless Monday School and University Roundup

July 31 2017 Meatless Monday 

Meatless Monday School and University RoundupIts almost time to go back to school! That gives us a great opportunity to put the spotlight on several academic institutions that are part of the Meatless Monday campaign and encouraging sustainable eating habits on campus. Here are a few colleges and universities making the move to meatless once a week! Cornell University: Student activists first introduced Meatless Monday on campus in 2015 and have since garnered the support of more than 2,500 students. They raise awareness on campus by signing students up for a weekly newsletter touting the benefits of going meat-free once a week and reminding them that Cornells dining halls offer several vegetarian options. The on-campus campaign demonstrates that going meatless is not only a great option for their health and the environment but an easy change to their campus lifestyle! In addition to the newsletter, students are also invited to take an online pledge to go meatless once a week. University of Pennsylvania: This past January, the University of Pennsylvania joined the Meatless Monday movement and began offering meatless options to students interested in participating. While the dining halls will still offer meat to students who arent quite ready to come on board, Penn Dining believes that participating in Meatless Monday will educate students on the impact of skipping meat for one day a week. By offering a variety of meatless meals, Penn Dining is hoping to pique the curiosity of even more students. Hendrix College: The Arkansas school caters to the dietary needs of all of its students while promoting the same sustainability practices endorsed by Meatless Monday. The schools award-winning dining hall offers vegan and vegetarian food choices on a daily basis while inviting students to join in on meat-free dining on Meatless Mondays. Among their vegetarian menu items are ratatouille and vegan pizza with roasted red pepper sauce. In addition to working with local farmers and recycling programs, Hendrix also has a garden on campus that provides much of the produce in the dining hall. Arizona State University: Another Meatless Monday participant, Arizona State University also offers vegetarian and vegan meal offerings in all of its residential dining halls. With options ranging from burrito bowls, noodles, pizzas, and sandwiches, ASU is part of a growing number of universities promoting healthy and sustainable meal choices for students! Did your school make the list? Meatless Monday is implemented in colleges and universities across the globe and is only getting more popular. Students who are interested in finding out more about sustainable, healthy food and if you think your school would like to come on board, take a look at our implementation guide and get in touch with us at info@meatlessmonday.com!   Photos courtesy of Hendrix College. The post Meatless Monday School and University Roundup appeared first on Meatless Monday.

Meatless Monday Restaurant Roundup

July 24 2017 Meatless Monday 

Meatless Monday Restaurant RoundupThis Monday, were putting the spotlight on five restaurants around the United States that are participating in Meatless Monday! Every week, they offer discounts and vegetarian specials to their customers, giving them delicious meat-free options at their favorite places. The list of restaurants that have joined Meatless Monday continues to grow, and here are five to keep an eye on! 1. Harvest Seasonal Grill & Wine Bar, Multiple Locations: With its focus on local, sustainable cuisine, Harvest Seasonal Grill & Wine Bar has a plentiful selection of healthy meal choices including several vegetarian choices. For Meatless Monday, CEO Dave Magrogan has one recommendation in particular: “I love the Spicy Tofu Stir Fry. The sweet flavors of the pineapple and coconut jasmine rice combine with spicy flavors, peppers, baby bok choy, snow peas and eggplant to create a great flavor profile. This dish is satisfying and filling without a high calorie count. The tofu gives a nice protein boost. Overall its a very well-rounded vegetarian dish for someone looking for bold flavors and solid protein content.” 2. Tattooed Mom, Philadelphia, PA: This Philly food joint can bring townies of all stripes together for cocktails and sandwiches. On Meatless Monday, the vegetarian sammies get the spotlight: “Our world famous Vegan Pickle Fried Chickn Sammy is a Meatless Monday favorite at Tattooed Mom. Our house brined vegan chicken is topped with fried pickles, lettuce, tomato, onion and crystal hot sauce mayo, all on a brioche bun. You’ll find it here, along with our full line up of 10 vegetarian and vegan delights, on special for half price EVERY Meatless Monday from noon – 10pm.” 3. Burrito San, Miami, FL: Burrito San has become famous for its sushi burrito, making it a great destination for pescatarians and sushi lovers alike. Their Meatless Monday features $10 lunch specials including vegetarian sushi options. Marketing manager Mitzi Napoles has a favorite: “The Buddhas Belly Burrito roll is the perfect Meatless Monday choice. It has a satisfying heft from the portobello mushrooms and a great contrast of flavors and textures. We also have it available as a Salad or Poke option if Giant Sushi rolls are not your thing!” 4. Forage, Cambridge, MA: Forage works with local farmers, foragers, and fisherman to bring sustainable, healthy cuisine to its Cambridge customers. But on Meatless Monday, seasonal veggies get a starring role. From owner and manager Stan Hilbert: “We love our veggies and the farmers that grow them. Meatless Monday is one way for us to support our farmer friends while highlighting seasonal and local produce and offering something different every week. We feature veggies in savory and sweet courses. We have a $39 four-course vegetarian or vegan tasting menu available every day of the week, but on Mondays we throw in another two courses for the same price!” 5. BeWiched, Minneapolis, MN: A believer in old-world culinary traditions, BeWiched certainly doesnt shy away from meat on their menu of deli sandwiches. However on Mondays, they offer up something different for their Meatless Monday specials. From Ally Dahlberg, Director of Marketing, Catering & Sales: “Every Monday, we offer a new seasonal plant-based sandwich as an ode to #meatlessmonday. This is Farmer Bob (pictured above). He comes in at least once a week and sells us fresh produce picked from his farm. He recently harvested some tomatoes that we used for a Fried Green Tomato sandwich special. It doesn’t get any more farm-to-table than that!” Honorable Mentions: We cant leave out restaurants that go meat-free every day! Here are two vegan food joints that cater to everyone who loves great, sustainable, healthy meals! Choices Café, Florida (multiple locations): Choices goes meat-free every day of the week, in case you forget to stop in on Monday! Their mission statement: “Our mission is to inspire compassionate choices by serving delicious, healthy, and organic plant-based food prepared with love for people, animals and the planet.” VO2 Vegan Café, Cambridge, MA: Another spot with all vegan offerings is VO2 Vegan Café, which welcomes diners of all preferences who just want to treat themselves to something healthy and delicious. From VO2 manager Stephanie Kirkpatrick: All our food is 100% vegan, so everything is meatless and we celebrate Meatless Monday every day! It’s so wonderful when vegans and vegetarians come in and are so excited that they don’t have to ask about ingredients because they already know everything is vegan. Many meat-eaters also love our food and look at it as an awesome and easy way to enjoy delicious food knowing they are eating healthier, for themselves and our planet. Does your favorite restaurant participate in Meatless Monday? Wed love to feature them on our site! If you own a restaurant and are considering taking part in Meatless Monday, let us know! Send us an email: info@meatlessmonday.com. The post Meatless Monday Restaurant Roundup appeared first on Meatless Monday.

Author Kim O’Donnel Brings the Pacific Northwest to Your Table

July 10 2017 Meatless Monday 

Author Kim O’Donnel Brings the Pacific Northwest to Your TableKim ODonnel, the very first Meatless Monday blogger, discovered the wealth of vegetables and other produce in the Pacific Northwest region and compiled a new cookbook chock full of vegetarian recipes. As the author of two previously published vegetarian cookbooks, Kim ODonnel became curious about the bounty in her own backyard, the Pacific Northwest. After some digging and searching, ODonnel found more vegetables available than she had bargained for and knew she had to take advantage of her local harvest for her new book. While not a strict vegetarian herself, she was excited to find that it wasnt just easy to eat vegetarian in the land of the geoduck and the Dungeness crab, it was extraordinary. In PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest, ODonnel offers up small plates, entrees, and desserts with produce from the Pacific Northwest in starring roles. Photo by Charity Burggraaf ODonnel, a longtime supporter of Meatless Monday, knew that the PNW was mostly well-known for its wild seafood offerings. But when she moved to Seattle and started visiting the local farmers markets, a cornucopia awaited her - several varieties of legumes, fiddlehead ferns, and rhubarb, plus classic late-summer and fall produce that would last through November. Fortunately for the rest of the country, many of these vegetables are available in other regions, so PNW Veg doesnt have to be PNW-exclusive. In a recent interview with The Washington Post, ODonnel says: I learned that what I think is the most esoteric or hard-to-get ingredient in the book actually does appear in other parts of the country. Is everybody going to be able to get their hands on nettles or fiddlehead ferns? No, Im aware of that. But eggplant, peppers, tomatoes, radishes -- sure. I feel like the large majority of the recipes are going to appeal to folks in different parts of the country. Using a few kitchen pantry staples and herbs, the flavor of the Pacific Northwest can easily make its way into your Meatless Monday menu! With over 100 recipes to choose from, your only challenge is settling on one! Start with ODonnels Cherry Tomato Cobbler. The post Author Kim O’Donnel Brings the Pacific Northwest to Your Table appeared first on Meatless Monday.

Grilling on Meatless Monday

July 3 2017 Meatless Monday 

Grilling on Meatless MondayIts that time of year again, when we fire up the grill and take our dinners outside! Usually, meat is in the spotlight for a cookout, but if youre looking for a lighter spread for the hot weather, seek out the produce section! Many seasonal vegetables turn out great after some time on the grill - sometimes they even produce some unexpected flavors! This Monday, for the July 4th holiday weekend, follow these tips for great vegetables on the grill! Think outside the box. When it comes to grilling vegetables, you cant go wrong with the usual suspects - peppers, eggplant, onions, and zucchini. But many more vegetables - and fruits - are delicious after being grilled. Try artichokes and romaine lettuce or avocados and cucumbers! Experiment with seasonings. While the combination of olive oil, salt, and pepper is a classic way to bring out the flavor of grilled veggies, seasonings provide flavor options from around the globe! You can go as mild, savory, or spicy as you want with Caribbean-style jerk seasoning, Italian seasoning, Mexican-style, Indian-style… be creative! Use stand-ins for meat. Sometimes people will still miss burgers and hot dogs despite the best veggie platter, but those cravings can still be satisfied with meatless options. Swap out burgers for portabella mushrooms, or use vegetarian versions of hot dogs, meat crumbles, and bacon to add a savory flavor. Grilling firm tofu or tempeh will not only provide protein but also absorb the flavor from the veggies and smoke. Download our Meatless Monday Burger Cookbook for even more ideas. Try different delivery systems. Veggies are great on their own, but they can be even better when served as part of a meal. Grilled veggies are perfect for tacos - fajitas, anyone? - and dont rule out grilling pizza! Try skewers for shish kabobs or throw grilled veggies in a salad. Dont forget dessert! Vegetables dont own the grilling game. Several fruits take on great new flavors after being grilled when the heat makes them caramelize. Pineapples and stone fruits, like peaches, plums and apricots, are perfect for grilling. But less expected choices like watermelons, grapes, apples, strawberries, and bananas also work great on the grill. Just be careful - fruits will cook a lot faster, so keep an eye on them and let them rest a bit before eating! The post Grilling on Meatless Monday appeared first on Meatless Monday.

Get Fired Up! 10 Sizzling Meatless Burger Recipes from Meatless Monday

June 19 2017 Meatless Monday 

Get Fired Up! 10 Sizzling Meatless Burger Recipes from Meatless Monday Summer is just around the corner, so break out the grill and round up your friends for a great cook-out get-together. But dont bother with the beef, weve got you covered. Weve put together the most amazing collection of burger recipes youve ever tasted. Best of all, none of them use meat.   Top 10 Meatless Burger Recipes - Free Download your free copy of the Monday Burger Cookbook now. Inside youll find 10 scrumptious ways to make burgers using healthy, plant-based ingredients. Enjoy the rich, satisfying flavor of our Sweet Potato Black Bean Burger. Or settle back with our yummy Mini Portobello Mushroom Burger Sliders. And for those who crave the zesty taste from South of the border, check out our Mexican Lentil Burger. All in all, there are 10 mouth-watering meatless burger recipes for you to explore. So get your buns in gear!   The Monday Burger - Skip the Meat, One Day a Week Americans consume nearly 50 billion burgers per year, thats three burgers per person each week. By choosing not to eat meat just one day a week, you can improve your health by reducing your risk of heart disease, diabetes, obesity and even cancer. In addition, youll help preserve our planets resources. To get a better idea of the environmental implications, read this article from Johns Hopkins Center for a Livable Future.   Fresh Fruits and Veggies, Hot Off the Grill As long as youve got the grill out, dont forget all the other fresh seasonal produce thats perfect for outdoor cooking. In fact, weve got a special article on this very subject coming up soon. So look for it and let us know which meatless burger recipe in our Monday Burger Cookbook you like best on Facebook. Well announce the recipe that gets the most votes! The post Get Fired Up! 10 Sizzling Meatless Burger Recipes from Meatless Monday appeared first on Meatless Monday.

Make Dad’s Day — Meatless Monday Style

June 12 2017 Meatless Monday 

Make Dad’s Day — Meatless Monday Style Fathers Day is next Sunday, less than a week away. For your family celebration, why not surprise Dad with some tasty meatless dishes that are sure to satisfy. After all, June is Mens Health Month. And by getting Dad to eat less meat - even skipping it just one day a week - he can significantly improve his health. Reducing meat consumption has been shown to help prevent heart disease, diabetes and cancer. And that works not just for Dad, but for your whole family. So enjoy a wonderful Fathers Day and help keep Dad healthy and happy. Here are a few recipes hes guaranteed to love more than a new tie or a pair of socks. And please send us your favorite Fathers Day meatless recipes. You never know, they may end up in our collection. Quinoa Chili Fries Pulled Jackfruit Sandwiches Slow Cooker Veggie Lasagna The post Make Dad’s Day — Meatless Monday Style appeared first on Meatless Monday.

Mediterranean Grain Medley

June 5 2017 Meatless Monday 

This hearty mix of rice and lentils packs an additional protein punch from the addition of peanuts. Flavored with ginger, cilantro and lime, it also features a bounty of summer vegetables including yellow squash, red bell pepper and snap peas. This recipe comes to us from our friends at The Peanut Institute. Serves 8 - 3 tbsp. peanut oil - 2 garlic cloves, minced - 1/­­2 tsp. hot pepper flakes - 1/­­2 red bell pepper, diced - 1 yellow squash, diced - 8 oz. snap peas - 2 cups Beluga lentils, pre-cooked - 1 cup jasmine rice, pre-cooked - 1 2-inch piece ginger, grated - 1 cup peanuts, plain, roasted - 1 bunch green onions - Salt, to taste - Lime juice, to taste - Cilantro, as needed for garnish Heat a sauté pan and add peanut oil. Add garlic and pepper flakes, cook for 30 seconds. Add bell pepper and squash, sauté for 3-4 minutes. Then add snap peas and cook for an additional minute. Add lentils, rice, ginger, lime juice and salt, mix well. Heat the grains for 1 minute then toss in the peanuts and green onions. Serve warm, enjoy! The post Mediterranean Grain Medley appeared first on Meatless Monday.

First-Ever Musical Meatless Monday Event in Baltimore a Great Success

May 29 2017 Meatless Monday 

First-Ever Musical Meatless Monday Event in Baltimore a Great Success Credit: Nellaware Photography  The Black Vegetarian Society of Maryland (BVSM) hosted the first-ever Musical Meatless Monday event in Baltimore at Northwestern High School on Monday, May 1st. The mission of the evening was to expose people to the global Meatless Monday movement in a relaxed and entertaining environment where they could enjoy a meatless meal and learn about the benefits of plant-based eating. Our goal is for people to connect with their inner compassion, their soul, when eating and to understand the important decisions they are making when choosing the foods they eat, said Naijha Wright-Brown, executive director of BVSMD and host of the evening. Credit: Nellaware Photography  The event received a Certificate of Recognition from the City of Baltimores Mayor, Catherine Pugh, and exceeded expectations in terms of number of attendees and receptiveness of the plant-based meal and product samples. Two-hundred-fifty guests enjoyed a delicious plant-centered dinner including brussel sprouts, asparagus, brown rice, quinoa, collards, kidney beans and two versions of kale salad. Musical Meatless Monday entertainment featured special guest eco-hip hop artist and vegan raw food chef, DJ Cavem. DJ 5Starr, the students of Northwestern High School, local artist and soulful songstress, Mova Kween rounded out the festivities. Guests heard firsthand about Meatless Monday and plant-based eating from speakers representing Johns Hopkins Center for a Livable Future, City Weeds, and the Humane Society of the United States. With the rousing success of the event, the Black Vegetarian Society of Maryland is planning another bash for later this year. Stay tuned to find out more! Credit: Nellaware Photography  The post First-Ever Musical Meatless Monday Event in Baltimore a Great Success appeared first on Meatless Monday.

Meatless Monday Interviews Michelle Cardulla

September 4 2017 Meatless Monday 

Meatless Monday Interviews Michelle Cardulla As a citizen of Rochester, artist and educator Michelle Cardulla is an active part of the Meatless Monday cause in Upstate New York. She provides cooking classes and outings for kids as well as recipes for them to take home to their parents, sometimes teaming up with Super Bowl champ Roland Big Ro Williams. We spoke to Michelle about how her efforts are making a difference in Upstate New York and how she hopes to spread even more awareness of Meatless Monday and make Rochester a Meatless Monday city. Meatless Monday: What made you choose the vegetarian lifestyle? Michelle Cardulla: Well, it was actually because of an ex-boyfriend, embarrassing to say. I didn’t eat a lot of meat, but I’m half Colombian, half Italian so there was always meat around, such as chorizo and foods like that. But I love to cook and he was vegan, so I immediately switched. Then I realized that this is better food and the whole concept about Meatless Monday is that it’s good for you, it’s good for the planet and good for the animals. So it happened instantly, and now I’m just hooked and crazy about it. How do you feel about being a vegetarian in upstate New York? We do have several places that offer vegan food that also have meat. But you find out that chefs really love the chance to make vegetarian and vegan dishes if you go a little early or call ahead and request it. There’s one place that we go to with friends, and we call the chef a day in advance and say, “Just cook us whatever you want.” He loves the challenge. All chefs are kind of into it if you give them a little bit of a heads up and aren’t demanding. You also work a lot with kids. How do kids respond to Meatless Monday, or meatless as a rule? We know that kids don’t like rules, but they will do something that might be cool and different and experimental. Is that how you sell it to them? I try to never treat it like a rule. For example, when Im doing an art project with them, instead of Hold the paper the hamburger way I say “the veggie burger way,” and they laugh. So I make it something fun and they ask, “Veggie burger, what do you mean?” I said, “Well I’m a vegetarian so I hold it the veggie burger way.” It’s a win-win, and it’s always positive. Then the food has to taste great. No ones going to say, “I want steamed broccoli.” It’s got to be good. First it has to taste good, then it’s vegetarian or vegan, not the other way around. Otherwise you’ve lost the kids. And involving them in the cooking is probably really fun, because then it’s not just food, it’s a project. Exactly. I did a cooking class a few years ago and we made burritos, which are very easy to make with meatless crumbles and vegan cheese. Everyone got to make their own. Then I told them that there was no meat and no dairy in their burritos and they were shocked. They were quite young, so they’re learning the words Meatless Monday, vegetarian, vegan at an early age and having a great experience. We have a Kinderfarmin event where we take them on a field trip with a picnic and they get to pet animals. I mean, food, animals - you got them! They’ll never forget that. So you just talked about how easy it is to sell kids on Meatless Monday. What about their parents? You know, I don’t really deal with the parents that much. But I try to send them home with little things like a little recipe. Adults are a little bit tougher than the kids because they’re stuck on what they want. You’ve worked with Roland Big Ro Williams, and I think one of the most effective things in the vegetarian scene is having powerful, successful athletes proudly proclaim their vegetarianism or veganism. Has working with athletes such as Big Ro made a difference in this? He’s a hero! He’s a guy who won the Super Bowl. He gets up there and does his speeches, saying “Miss Michelle’s over there cooking up vegan food and I’m a vegan.” That is worth a million dollars. When celebrities say it, when athletes say it, people want to emulate them. They want to be like them. So the more celebrity and sports people saying that they’re vegan, the better. Especially the people with big muscles showing that they’re vegan! What’s your ideal goal for Meatless Monday in Rochester by the end of 2017? First of all, I’d like to make it a Meatless Monday city. I think we can do that because I think I can talk the mayor into supporting it. I also want to get the restaurants involved and continue my programs with kids. Keep on spreading the word and building awareness of Meatless Monday. I want everybody to know what Meatless Monday is. This interview has been edited and condensed. The post Meatless Monday Interviews Michelle Cardulla appeared first on Meatless Monday.

Meatless Monday News Roundup

August 21 2017 Meatless Monday 

Meatless Monday News RoundupMeatless Monday always has exciting news of its own to share. Once in a while, we like to take a look around to see who else is promoting healthy eating, sustainability, and other programs we can support. This week, Meatless Monday was featured in the articles below as an example of how going meatless once a week can have a positive impact on our health and the environment. Here is a roundup of stories from around the web that will interest anyone who follows our campaign: The New York Times: Weekly Occurrence Meatless Monday made an appearance in the Times Monday crossword puzzle! Recipes for cauliflower parmesan and a mushroom burger are also featured. The Kitchn: Our 2020 Climate Goals Can Be Met with One Dietary Swap More proof that making healthy changes to your diet has an impact on the environment - if the entire country went Meatless Monday, we could reduce greenhouse gases by 16.3 percent by the year 2020. Rodales Organic Life: 5 Ways You Can Eat Healthy on the Cheap Its never a bad time for a how-to on eating healthy on a budget. Incorporating more fruits and vegetables, planning your own meals, and avoiding processed foods are just some of the hints on saving money while making smart food choices.  Meatless Monday is specifically mentioned as one option for a more budget-friendly diet. VegNews: Pittsburgh City Council Adopts Meatless Monday Another major American city has joined the Meatless Monday movement! Earlier this month, Pittsburghs City Council pledged to go meatless on Mondays and encourage their staffs, local businesses, and citizens to join them.   Fortune: How Your Diet Can Save the Planet Fortune magazine takes a closer look at the environmental impact of eating less meat, from how much feed it takes to raise animals to the forests being razed to make room for animal farmland. Consider this fact: Factory farmed animals contribute more to climate change than all the worlds cars, trucks, trains, planes, and ships combined.  The growing popularity of Meatless Monday is mentioned as plant-based food options are becoming easier to find, making it even simpler to be healthy and climate conscious. The post Meatless Monday News Roundup appeared first on Meatless Monday.

Meatless Monday Book Roundup

August 7 2017 Meatless Monday 

Meatless Monday Book RoundupMeatless Monday is always happy to provide new tips and recipes on going meat-free. But were also happy to give great chefs and experts the chance to share their recipes and opinions! This week, Meatless Monday is putting five authors in the spotlight with new books that will help to make vegetarian cooking even more delicious and easy. Love Thy Legumes by Sonali Suratkar Legumes are known to be a great source of protein for people who want to replace meat in their meals, but there are even more benefits to eating them. Nutritionist and Johns Hopkins graduate Sonali Suratkar is using her first cookbook to celebrate legumes and educate people on how they may improve blood sugar, assist in weight loss, and ease the digestive system. She also describes how to prepare dried legumes so people can make the switch from the canned and processed versions. With tons of recipes and beautiful pictures, Suratkar is sure to entice any reader curious about one of the healthiest plant-based food varieties! 28-Day Plant-Powered Health Reboot by Jessica Jones, MS, RD, CDE and Wendy Lopez, MS, RD If youre thinking about giving your diet an overhaul, then the 28-Day Planet-Powered Health Reboot might be the cookbook for you! Written by Registered Dieticians Jessica Jones and Wendy Lopez of the blog Food Heaven Made Easy, this new cookbook has four weeks of breakfasts, lunches, and dinners that are all purely plant-based. Made with health - and not dieting - in mind, Jones and Lopez outline a completely customizable menu of meals that put the focus on rebooting the body with balanced meals without animal proteins. They even have a few sweets! Vegan: The Cookbook by Jean-Christian Jury We love this cookbook by Master Chef Jean-Christian Jury so much that were giving it an encore! After a health scare, Jury was inspired to share what he learned during his recovery - how to change his diet to include more plant-based, healthy foods. As the owner of several restaurants around the world, Jury knows global cuisine better than most. Vegan: The Cookbook includes 450 vegan recipes from several different countries such as France, Italy, India, and Papua New Guinea. Read more about it in our feature article from May! Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment by Nina Olsson Available (in the US) September 2017 Food blogger Nina Olsson is already well-known for her popular blog Nourish Atelier. Earlier this year, she released Bowls of Goodness in her native UK and this September it will arrive on our side of the pond! The book is a celebration of simple, delicious, and undeniably healthy meals in bowls, all of which are vegetarian. In addition to giving bowls a boost, Bowls of Goodness acknowledges the history of bowls tracing back to our most ancient human ancestors. And what better food to put in bowls than the healthiest, prettiest produce and grains? If youre an author of a new vegetarian-focused book or you just found a great roundup of meat-free recipes, contact Meatless Monday at info@meatlessmonday.com - we love to showcase new books on our site! The post Meatless Monday Book Roundup appeared first on Meatless Monday.

Golden Pepper & Parmesan Zucchini Pasta

July 31 2017 Meatless Monday 

This unique spin on pasta uses thinly sliced zucchini for noodles and switches up the sauce by featuring golden peppers rather than the traditional tomatoes. The result is a burst of summery flavor in a bowl. This recipe comes to us from Maria of Bean a Foodie. Serves 2 - 2 yellow peppers - 1 clove garlic - 1/­­2 cup grated parmesan cheese, plus more for serving - 1/­­3 cup ricotta cheese - 1/­­2 tsp salt and pepper - 1/­­4 cup fresh basil, roughly chopped - 2 medium zucchini Using a spiralizer or julienne peeler, slice/­­cut your zucchini into spaghetti like strands. Set aside. Pre heat broiled to high and place oven rack on the top most notch. Place both peppers in the oven underneath the broiled. Cook until skins are just blackened and blistered - about 2-3 minutes per side. This happens quickly, so dont leave the kitchen while you broil the peppers. Remove peppers from oven and allow to cool. Once cool enough to handle, peel away the blackened skin (though you can eat this if youd like a charred flavor). Remove stem and seeds and roughly chop. Place the peppers, garlic, parmesan cheese, ricotta cheese, salt and pepper into the bowl of a food processor. Process for about 30 seconds. Taste and adjust for seasonings. Process a few seconds more or until sauce is completely pureed. Heat a large sauté pan over medium high heat. Add in the pepper sauce and cook for about 7 minutes or until thickened slightly (water will be release from the zucchini when its cooked so sauce should be thick to prevent it from getting to watery). Add in the zucchini and cook for about 1-2 minutes or until zucchini is just barely tender. Toss with chopped basil and any extra parmesan cheese desired. Serve immediately! The post Golden Pepper & Parmesan Zucchini Pasta appeared first on Meatless Monday.

Sechelt Brings More Meatless Monday to the Sunshine Coast!

July 17 2017 Meatless Monday 

Sechelt Brings More Meatless Monday to the Sunshine Coast!   We are excited to announce that one more community has joined the Meatless Monday bandwagon! Last month, the District of Sechelt issued a proclamation to announce its commitment to the Meatless Monday campaign in recognition of the positive impact on the environment and our health. With the help of Sunshine Coasters for Meatless Mondays, a local volunteer group, Sechelt will now offer up their vegetarian best! With Mayor Bruce Milnes announcement, Sechelt joins Vancouver, North Vancouver, Port Moody and New Westminster in the growing Canadian Meatless Monday community. Citing the three most important reasons to go meatless - improved health, environmental concerns, and the humane treatment of animals - the proclamation is a call to action for local offices, restaurants, and schools to offer meatless meals on Mondays. It states: [R]educing our consumption of animal products and increasing our intake of fruits, vegetables, and legumes have been linked to a host of health benefits and may reduce the risk of chronic preventable conditions like cardiovascular disease, diabetes and some cancers. Sunshine Coasters for Meatless Mondays were instrumental in getting Sechelt to adopt the campaign. On their Facebook page, they celebrated the first Monday by listing restaurants participating in Meatless Monday, offering 25 percent discounts on vegetarian and vegan specials. In additional to inviting restaurants, delis, and other local businesses to participate, offices and schools have also been challenged to join the campaign. In order to help Sun Coast citizens go meatless at home, Sunshine Coasters posts recipes and updates on their Facebook page to keep the momentum going. Welcome to Meatless Monday, Sechelt! We cant wait for vegetarian poutine! The post Sechelt Brings More Meatless Monday to the Sunshine Coast! appeared first on Meatless Monday.

Cherry Tomato Cobbler

July 10 2017 Meatless Monday 

This easy-going cobbler puts little tomatoes front and center on the dance floor with a tangle of sweet fresh onions. This recipe comes to us from Kim O’Donnel‘s new book PNW Veg. KITCHEN NOTES: Like any fruit cobbler (after all, the tomato is botanically a fruit), there will be some residual juice at the bottom of the dish. You could spoon this juice over the biscuits or coat the tomatoes in a tablespoon of flour before adding to the pie plate to slow the juicy flow. No buttermilk? Substitute 3/­­4 cup milk and 2 teaspoons lemon juice or white vinegar, stirred together. (c) 2017 by Kim ODonnel. All rights reserved. Excerpted from PNW Veg by permission of Sasquatch Books. Serves 6 - 6 tablespoons unsalted butter, well chilled - 2 cups thinly sliced Walla Walla or yellow onion (from about ?1 large onion) - 1 teaspoon fine sea salt -  1/­­2 teaspoon ground black pepper - 2 pounds cherry tomatoes (about 2 pints), stemmed - 1 cup all-purpose or white wheat flour - 2 teaspoons baking powder - 1 teaspoon fresh thyme leaves, finely chopped (or 1/­­2 teaspoon dried) - 1 cup grated sharp cheddar cheese - 3/­­4 cup buttermilk - A few dashes of Tabasco or favorite mild hot sauce Measure out 2 tablespoons of the butter, then return the rest to the refrigerator until ready to make the topping. Place the butter in a 9-or10-inch skillet and melt over medium heat, tilting the pan to coat. Add the onion and turn with a wooden spoon or pair of tongs until well coated. Cook until very soft, about 20 minutes, adjusting the heat as needed to avoid burning. Season with 1/­­4 teaspoon of the salt and 1/­­4 teaspoon of the pepper. Transfer the onions and any residual butter to a 9-or 9 1/­­2 -inch pie plate and spread around until the bottom of the pan is covered. Slice the tomatoes as needed (larger cherry tomatoes will cook more evenly if cut in half). Layer the tomatoes on top of the onions. Preheat the oven to 375 degrees F. Meanwhile, make the biscuit topping. In a large bowl, stir together the flour, baking powder, thyme, and the remaining 3/­­4 teaspoon salt and 1/­­4 teaspoon pepper. Cut the remaining 4 tablespoons cold butter into small dice. With your hands, cut in the butter with the tips of your fingers until the mixture looks like fluffy sand. You should not be able to see clumps of butter. (You can also use a food processor, pulsing briefly to incorporate.) Stir in the cheese. Make a well in the center of the flour, then add the buttermilk and hot sauce. With a wooden spoon or rubber spatula, gently stir the batter until it just comes together; it will be wet and sticky. With a tablespoon, drop the batter all over the tomatoes, gently spreading until the fruit is thoroughly covered. (Dont worry if you miss a spot; the batter spreads during baking.) Place the pie plate on a sheet pan and bake for 50 to 55 minutes. The topping should be golden brown and firm to the touch, and the filling should be actively bubbling. Let cool for about 15 minutes before serving warm or at room temperature. Store in the refrigerator for up to 2 days (if it lasts that long!). Reheats well. The post Cherry Tomato Cobbler appeared first on Meatless Monday.

A First Taste from Meatless Monday

June 26 2017 Meatless Monday 

A First Taste from Meatless MondayGet Ready for VegReady - Delicious New Plant-Based Meals Delivered to Your Door     Flavorful, Nutritious and Convenient Imagine being able to enjoy a delicious, ready-to-eat vegan meal whenever and wherever youd like. Thats the whole idea behind VegReady, a unique new food concept thats launching July 14 th on Kickstarter. VegReady is different for a number of reasons. First, the meals dont need refrigeration, defrosting or cooking. Theyre pasteurized and shelf-stable. So they can be eaten anytime and easily stored at room temperature. Next, theyll be sold online directly to you, rather than through retail stores. This is intended to develop a more personal relationship with each customer. Each meal will cost $7.50 and are ordered in quantities of 10 meals at a time. The meals arrive at your address in reusable pizza boxes. Initial VegReady Meals Sourced from Peru The first VegReady dishes will come from the mountains of Peru, where Quinoa is the traditional high protein dish. Quinoa was referred to as chisaya mama or mother grain by the ancient Incas. The meal will contain deliciously cooked Quinoa, sautéed greens and savory vegetables. Peru was selected because its the first country in the world to have a complete ban on GMOs. Following the initial launch, additional meals will be added with Middle Eastern, Southeast Asian, India and Pakistan cuisines. Meals Optimized for Your DNA VegReady plans to work with doctors to offer custom meals created to meet your specific health needs and taste preferences. Theyre also partnering with a DNA analysis firm called 23andme, so your meals can be matched to your individual DNA makeup. Better Health for You - and for the Planet At Meatless Monday, we always welcome new ideas that encourage more plant-based eating. Choosing not to eat meat just one day a week, like on a Monday, decreases your risk of cancer, obesity, diabetes and other preventable chronic diseases. Whats more, it reduces your carbon footprint and promotes more sustainable food practices. For you - and the planet - its a win-win. Click this LINK to get on their launch list and save 40% or more! The post A First Taste from Meatless Monday appeared first on Meatless Monday.

Ginger Roasted Leeks & Asparagus

June 12 2017 Meatless Monday 

Leeks are sliced paper thin and marinated with lemon juice, soy sauce and freshly grated ginger. Roasted asparagus makes the perfect canvas for the salty sour leeks in a side dish which celebrates springs bounty. This recipe comes to us from JL goes Vegan. Serves 4 - 1 bunch asparagus - 1 leek - juice of 1/­­2 a lemon - 1 tablespoon olive oil - 1 tablespoon coconut aminos* - or - 1 tablespoon low sodium soy sauce - 1 teaspoon ginger, grated *Coconut aminos is a soy sauce substitute with 65% less sodium. Found in health food stores. Low sodium soy sauce can be substituted if coconut aminos are unavailable. Snap the bottom ends off of each asparagus spear. Slice the leek in slices as thin as possible with a madoline or a knife. Rinse the leek slices thoroughly. Toss the asparagus and thinly sliced leeks in a shallow dish with the lemon juice, olive oil, grated ginger and the coconut aminos or soy sauce. Let marinate for 20 minutes. Preheat an oven to 400 degrees. Roast the asparagus and leeks in their marinade for 8-10 minutes, or until the asparagus is cooked to preference. Divide into 4 portions and enjoy on the side. The post Ginger Roasted Leeks & Asparagus appeared first on Meatless Monday.

How to Cook Fried Rice

June 10 2017 Oh My Veggies 

Fried rice makes a delicious and easy meatless meal that you can throw together without even using a recipe. Let us show you how!

Step Up for Men’s Health Month this Meatless Monday

June 5 2017 Meatless Monday 

Step Up for Men’s Health Month this Meatless MondayWelcome to June: longer days, fresh garden veggies and Mens Health Month. If youre a man, this month is your yearly reminder to make sure youre healthy and fit. And if youre someone who cares about men, then this is your month to apply some friendly persuasion to make sure the guys in your life schedule a doctors appointment pronto - and maybe suggest a few changes to their eating habits. Lets dig in! Foods that Help Keep Men Healthy Show most men a juicy, fresh-grilled steak and watch their eyes light up. In fact, show some men a fast food drive-thru window and their mouths start watering. And its alright to treat yourself every now and again, but be warned. Overconsumption of meat (red and processed) as well as other unhealthy choices (fried foods, dairy and excessive alcohol drinking), can lead to serious health issues. These include heart disease, high blood pressure, high cholesterol, type 2 diabetes, obesity and cancer. Now its no secret that fresh veggies, fruits, whole grains and nuts are a healthier way to go.  And you can always start with a few simple changes. For instance, begin with the classic fare thats always tasty and satisfying, but switch out the meat ingredient - like a hearty bean burrito or a rich meatless chili. Next, fire up that grill and serve some sizzling portabella mushrooms, roasted bell peppers and hot, juicy corn on the cob. And dont forget some zesty side dishes. How about a flavorful three bean salad drizzled with a tangy-sweet vinegar olive oil dressing? Before you know it, men will be eating healthier - and not missing the meat!   Wear Blue, Support Mens Health Mark your calendar. June 16th, the Friday before Fathers Day, is Wear BLUE Day. Break out your favorite blue jeans, blue shirt or stylish blue attire to show your support. Urge the men in your life to make healthy choices in diet, weight and exercise. And be sure they get checked out by a doctor for a clean bill of health. Lets make it a guys thing. And since were using blue to support Mens Health, heres one of our favorite blueberry recipes. Blueberry Oatmeal Muffins   The post Step Up for Men’s Health Month this Meatless Monday appeared first on Meatless Monday.

Dijon Grilled Asparagus and Onions

May 29 2017 Meatless Monday 

Spring onions are grilled with asparagus spears for a smoky sweet flavor as well as a stunning presentation. Sliced shallots, white wine vinegar and Dijon mustard provide a savory contrast to season these delectable vegetables. This recipe comes to us from Kristina of Formerchef.com. Serves 8 For the Dijon vinaigrette: - 1/­­2 shallot, thinly sliced - 1 tablespoon white wine vinegar - 3 tablespoons olive oil - 2 teaspoons Dijon mustard - salt and pepper, to taste For the grilled asparagus and onions: - 1 pound asparagus spears, trimmed - 1 pound spring onions*, halved lengthwise - 1 tablespoon olive oil *Spring onions are sweet onion bulbs attached to greens found in farmers markets and the produce section of grocery stores in Spring and Summer.   To make the Dijon vinaigrette: Whisk the sliced shallot, vinegar, olive oil and Dijon mustard together in a small bowl. Season with salt and pepper to taste. To complete the Dijon Grilled Asparagus & Onions: Preheat a grill to medium-high. Toss the trimmed asparagus and halved onions in a large bowl with the tablespoon of olive oil, taking care to ensure all ingredients are evenly coated. Place the asparagus spears and spring onions onto the heated grill, taking care to place the green portion of the spring onions on a cooler part of the grill. Grill, rotating every 2 minutes or so for about 6 minutes, or until the asparagus are tender. Plate the asparagus and onions on a large platter. Drizzle with the Dijon Vinaigrette, divide into 8 portions and enjoy! The post Dijon Grilled Asparagus and Onions appeared first on Meatless Monday.


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