meatless - vegetarian recipes

Try it! You will enjoy it!

Roasted Brussels Sprouts and Cauliflower + Tips for Roasting

Cheesy Vegetables Bagels

Chocolate Buttermilk Waffles

Potato And Cauliflower Gnocchi










meatless vegetarian recipes

Persimmon Cranberry Bread

yesterday 06:00 Meatless Monday 

This brown sugar persimmon bread is seasoned warmly with cinnamon, nutmeg and cloves with a few tangy cranberries thrown in to excite the palate. This breakfast bread can serve double duty as dessert because it goes equally well with ice cream and coffee. This recipe comes to us from Kristina of FormerChef.com. Serves 20 - a little oil or nonstick cooking spray, for preparing the pans - 2.5 cups ripe persimmon, peeled, seeded and quartered - 4 cups flour - 2 teaspoon baking soda - 2 teaspoon baking powder - 1 teaspoon salt - 1 teaspoon ground cinnamon - 1/­­2 teaspoon ground cloves - 1/­­2 teaspoon ground nutmeg - 4 eggs - 3/­­4 cup white sugar - 3/­­4 cup brown sugar - 1 cup oil - 1 cup dried cranberries Preheat an oven to 350 degrees. Prepare two 9 inch loaf pans with a light coating of oil or nonstick cooking spray. Blend the persimmons in a food processor or blender, until pureed to a pulp, adding a little water if persimmons are firm. Stir the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg together in a large bowl. Set aside. In a separate large mixing bowl, whisk together the eggs, white sugar and brown sugar. Reserve 1/­­2 cup persimmon pulp and set aside. Add the oil and remaining 1 1/­­2 cups persimmon pulp to the egg sugar mixture. Whisk until combined. Stir in the dried cranberries. Slowly add in the flour mixture to the persimmon cranberry mixture, 1 cup at a time, stirring, until it is thoroughly combined. Pour equal amounts of batter into the 2 prepared loaf pans. Make a small well in the center of each loaf and spoon the reserved persimmon pulp along the top of each loaf as decoration. Bake for about an hour, or until a toothpick inserted comes out clean. The post Persimmon Cranberry Bread appeared first on Meatless Monday.

Quinoa, Mango, Jicama Salad

before yesterday Meatless Monday 

This recipe comes to us from Chef Ronaldo Linares and is featured in his cookbook Chef Ronaldo’s Sabores de Cuba: Diabetes-Friendly Traditional and Nueva Cubano Cuisine . Chef Ronaldo says this about the recipe: “You get a great balance of protein, fat, and carbs in this tasty recipe. Being a mango lover this recipe allows me to enjoy it in a different way. The crunch of the jicama, the nutty flavor from the quinoa, and the fresh herbs add the perfect touch. This is also a great meal prep salad, bring to work in a mason jar, put the dressing in a separate container, and when ready mix everything up. For me it;s about keeping it simple and maximizing the flavors.” Serves 6 - For the quinoa - 1 cup quinoa - 1 1/­­2 cups water - 1/­­4 teaspoon avocado oil - 1/­­4 teaspoon kosher salt   - For the salad - 1 cup jicama, peeled and cut into 1/­­4- - inch cubes - 1/­­4 cup thinly sliced red onion - 3 ounces mango, peeled and cubed - 3 radishes, cut into thin rounds - 1 tablespoon finely chopped cilantro - 1/­­4 teaspoon cracked black pepper - 1 tablespoon lime juice - 1/­­4 teaspoon chili powder - 1/­­4 teaspoon avocado oil   Rinse quinoa with cold water in a colander. Add quinoa, water, oil, and salt to a rice cooker and cook. This should take about 20 minutes. Once the quinoa is done, fluff it with a fork and spread it onto a baking sheet to cool. Set aside. Once quinoa has cooled, transfer it to a large bowl. Add jicama, onion, mango,radishes, cilantro, and pepper. Toss gently to incorporate. Set aside. In a small bowl, add lime juice, chili powder, and avocado oil, and whisk together for about 30 seconds to create a light flavorful dressing. Add dressing to the bowl with all the ingredients and mix together gently so the dressing is fully incorporated with the salad ingredients. The post Quinoa, Mango, Jicama Salad appeared first on Meatless Monday.

Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo Linares

before yesterday Meatless Monday 

Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo LinaresStart smart eating habits on Mondays for a happier and healthier you! Did you know increasing your consumption of plant-based foods and decreasing red meat could help you lower the risk of type 2 diabetes in the long term? Find out more! Photo credit: Kelly Campbell Photography This week we catch up with Chef Ronaldo Linares , a leading expert on healthy Latino cooking who is helping his community fight diabetes in a big way, with food. Known for creating modern recipes from ancient flavors, he recently published Chef Ronaldos Sabores De Cuba , where you can find close to 100 diabetes-friendly recipes using Latin flavors. The cookbook meets the dietary guidelines of the American Diabetes Association, plus its bilingual! Heres Chef Ronaldos advice for keeping it sabroso y sano (flavorful and healthy): 1) What are some of your most popular tips for making dishes diabetes-friendly? Mother Earth gives us a lot! We only have to educate ourselves about food to make delicious diabetic-friendly dishes. Here are my suggestions: o Simplicity is key. o Stick to three main ingredients. o Choose ingredients that are high in fiber, low in sugar, and contain healthy fats. o Mix up the spices to avoid using too much salt, i.e. consider adding fresh herbs to the mix! 2) Why is it important to reduce the amount of meat you eat in your diet? Thats a great question. By eating less red meat and more plant-based foods, you could lower your risk of developing type 2 diabetes. Reducing your consumption of red meat can also reduce your intake of cholesterol, a change that can help heart health. This means if you are at risk of developing type 2 diabetes or heart disease, by eating more whole grains, vegetables and fruits, and less red meat, you could lower your risk of developing these diseases. 3) Whats your favorite Meatless Monday dish?  Quinoa Mango Jicama Salad! You get a great balance of protein, fat, and carbs in this tasty recipe. The crunch of the jicama, the nutty flavor from the quinoa, and the fresh herbs all add the perfect touch. This is also a great meal prep salad: Make the salad at home and bring it to work, put the dressing in a separate container, and when youre ready, mix everything up and enjoy! For me, its about keeping it simple and maximizing the flavors. 4) Whats your favorite plant-based protein and why? My top choice has to be quinoa! The possibilities are endless. From quick soups and bowls to stir-fries, its such a versatile, diabetic-friendly, and plant-based protein. One cup of cooked quinoa has 8 grams of protein and is rich in nutrients, iron, and fiber. You could make a big batch on Sunday and eat it throughout the week. 5) What is the number one piece of advice you give people who are starting a new healthy diet and lifestyle? Be patient. Eating plant-based foods comes with a whole bag of new benefits like weight loss, physical transformation, and maybe feeling better, too! Enjoy the journey, TOMA! Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many health benefits of Meatless Monday, such as reducing the risk of type 2 diabetes. Download our fun and shareable free graphic: Find us on Facebook, Twitter, Pinterest, or Instagram! The post Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo Linares appeared first on Meatless Monday.

NYC Health + Hospitals Launches Meatless Monday

January 17 2019 Meatless Monday 

The goal is to encourage healthy lifestyles and reduce disease risk. NYC Health + Hospitals, the largest public healthcare system in the country, will now be offering a Meatless Monday chefs choice option to inpatients at all 11 acute care hospitals. Hospital dietitians will counsel patients on the benefits of a plant-based diet as theyre making their meal choices for the day. Eric Adams, Brooklyn Borough President joined Mitchel Katz, President and Chief Executive Officer of NYC Health + Hospitals to announce the program at a press conference where they talked about the importance of plant-based nutrition in healing patients and promoting overall well-being. See the press release here and video highlights of the event below.     Brooklyn Borough President, Eric L. Adams, an ardent advocate for plant-based diets, commended Dr. Katz for his leadership and called on all hospitals to take the Meatless Monday pledge saying that hospitals have a unique opportunity to influence patients and families in rethinking the nutritional quality of their meals, and Meatless Mondays now has a role in that conversation. Dr. Katz spoke about the hospitals commitment to supporting patients in adopting healthy behaviors: We want to empower our patients to live their healthiest lives by introducing them to healthier foods that they may choose once theyre discharged. The Meatless Mondays initiative is consistent with this mission and fits with our new Plant-Based Lifestyle Medicine Program at NYC Health + Hospitals Bellevue, developed to provide intensive support for outpatients who wish to adopt healthy lifestyle changes. William A. Brown, Chief Executive Officer of NYC Health + Hospitals/­­Coney Island, added, The Meatless Monday initiative is one small but powerful step we can take to help our patients make healthier decisions and improve their outcomes. Commenting on the ability of the Meatless Monday program to encourage healthy behavioral changes, Whitney Ahneman, MS, RDN, CDN, CDE, Clinical Nutrition Manager at NYC Health + Hospitals/­­Coney Island shared, For many patients, making changes to their diets and breaking long-standing habits can seem overwhelming; however, Meatless Monday offers the ability for our patients to adopt small changes that can make a big difference over time in reversing or preventing certain chronic conditions. Meatless Monday Offers Expertise to Hospitals and Organizations Hospitals wishing to implement Meatless Monday programs can consult with our team, which includes experts from the Johns Hopkins Center for a Livable Future.  Free resources include: o Research on the health and environmental benefits of choosing plant-based foods instead of meat o Implementation guides for starting Meatless Monday in hospital cafeterias o Creative materials that can be used to promote Meatless Monday on site or through digital and social media o Downloadable cookbooks and weekly newsletters with Meatless Monday recipes For additional information on the impact of food choices on chronic health problems and climate change, see resources from Meatless Mondays scientific advisor, The Center for a Livable Future at Johns Hopkins University: The Connections between Diet, People and Planet >> Questions? Contact us now for additional information or to learn how to implement a program at your hospital. The post NYC Health + Hospitals Launches Meatless Monday appeared first on Meatless Monday.

Healthier You Series: Go Meatless Monday for Kidney Health

January 14 2019 Meatless Monday 

Healthier You Series: Go Meatless Monday for Kidney HealthStart smart eating habits on Mondays for a happier and healthier you! We hear a lot about how not eating meat just one day a week is good for the planet, but what about how good it is for our health? It turns out, Meatless Monday is also an easy way to take steps towards a healthier lifestyle and better health. Cutting out meat just one day a week and choosing plant-based foods instead can help promote kidney health . In fact, eating less red and processed meat and more plant-based foods, such as fruits, vegetables, whole grains, nuts, and legumes, can help lead to: o Better kidney health o Better management of kidney disease o Lower blood pressure and cholesterol o Lower risk of diabetes o Healthy weight management Your hard-working and multi-tasking kidneys work round the clock to remove wastes from your body, balance your bodys fluids and minerals, make hormones that control blood pressure and form red blood cells, and much more. You cant live without your kidneys! Were very pleased to say that Meatless Monday has partnered with the National Kidney Foundation  to encourage people to make healthier changes to their diets in support of kidney health. Gail Torres, RN, MS, RD, Senior Clinical Communications Director at the National Kidney Foundation explains, “Studies show that eating less meat may play a key role in keeping your kidneys healthy and in improving your health overall. This doesnt mean you need to cut meat out completely from your diet, but rather, to replace some meat with plant-based foods, such as soy and nuts. She continues, This change in diet helps your body make less acid, which puts less stress on your kidneys. It also lowers your intake of saturated fat, which can harm blood vessels and lead to heart and kidney disease. Less meat in the diet is also linked to preventing and controlling diabetes and high blood pressure, the two main causes of kidney disease.” 1 in 3 American adults is at risk for kidney disease. According to the National Kidney Foundation , in the United States, about 30 million adults have chronic kidney disease - and most arent aware of it. Risk factors for kidney disease include diabetes, high blood pressure, heart disease, obesity, and family history. But heres the good news! You can kickstart your Mondays by swapping out meat for plant-based foods to help promote kidney health. See this weeks Meatless Monday recipe for Corn-Stuffed Zucchini, courtesy of National Kidney Foundation. Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. To spread the word about Meatless Monday and kidney health, download our fun and shareable free graphics, here. Find us on Facebook, Twitter, Pinterest, or Instagram! The post Healthier You Series: Go Meatless Monday for Kidney Health appeared first on Meatless Monday.

Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Week

January 7 2019 Meatless Monday 

Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Weekhoneygrow , the trendsetting DIY eatery with feel-good vibes and locally sourced ingredients, is joining the global Meatless Monday movement. And they just launched two savory and seasonal meatless dishes that you definitely need to try-and fall in love with. We did! Look for these new featured meatless items at honeygrow:   Soulfull Oats Salad (S.O.S.) - is a seasonal winter salad with organic baby arugula, roasted shaved local Brussels sprouts, roasted sweet potato spirals, dried cherries, ricotta salata, house-made multi-seed crackers (made with Soulfull Oats *), with a pomegranate vinaigrette. *A special note - for every S.O.S salad sold, honeygrow and The Soulfull Project will donate a portion of sales to local food banks in the US.     Vegan AF - is a winter stir-fry with sweet potato and zucchini spirals, house-made vegan chorizo, roasted spicy tofu (non-GMO), mushrooms, kale, red onions, bell peppers, cilantro, spiced agave cashews, and a smoked paprika-tomato sauce.     Meatless Monday checked in with honeygrow CEO and founder, Justin Rosenberg, to learn more about the healthy options at all 29 locations of his super busy and popular restaurant concept.     1. What was the impetus for including plant-based dishes on your menu and working with Meatless Monday? honeygrow was created with plant-based options in mind--I was vigorously vegan when I conceived of the brand. Finding meatless options for lunch every day at my desk job was a constant struggle. Working with Meatless Monday is a perfect fit since our menu is designed to be completely customizable. 2. Why is it important to you to offer customers a wide selection of customizable plant-based options? As someone who is seeking plant-based options, particularly when Im on the go, choices are key. We want to be able to provide plant-based options and we know that people want to be creative with their food. With our style of service + range of options, anyone can come in and customize any dish to their preferences. 3. What is your favorite honeygrow dish to eat on Meatless Monday? Right now, its the Vegan AF--its our first stir-fry that features sweet potato and zucchini spirals, house-made vegan chorizo, roasted spicy tofu (non-GMO), mushrooms, kale, red onions, bell peppers, cilantro, spiced agave cashews, and a smoked paprika-tomato sauce. Its hearty, a tad spicy, and ridiculously good. On January 4th, Meatless Monday hosted a Facebook Live event from a honeygrow location in Brooklyn. Find out more here .   Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. If youre as inspired by honeygrow as we are, wed love to talk to you about promoting and implementing Meatless Monday in your restaurant, hospital, K-12 school, college or university. Contact us here online  or find us on Facebook, Twitter, Pinterest, or Instagram! The post Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Week appeared first on Meatless Monday.

Slow Cooker Vegetarian Gumbo

January 4 2019 Oh My Veggies 

Kidney beans, zucchini, and mushrooms, replace the meat in this healthy, goodness-packed slow-cooker stew. And don’t worry! The heat is still there with the addition of Cajun seasoning and hot sauce. If you’re not opposed to meatless sausage, Field Roast’s Mexican Chipotle Sausage would be a great way to add some heat (and a little faux meat) too.

The Ten Most Popular Meatless Monday Recipes of 2018

December 31 2018 Meatless Monday 

The Ten Most Popular Meatless Monday Recipes of 2018Happy New Year from Meatless Monday! Thanks to you, Meatless Monday is celebrated every Monday all over the world. And, if 2018 is any indication, the message of Meatless Monday will continue to spread far and wide in 2019. We predict plant-based recipes will continue to rise in popularity and more noteworthy cookbooks with why-didnt-I-think-of-that recipes will appear in your kitchen. Folks around the globe agree, cutting out meat one day a week is a decision thats good for your health and the health of the planet. It can benefit your heart, kidneys, and so much more . And swapping out meat for fruits and veggies each week can help fight climate change . Plus, get on board because eating a plant-based diet is also super trendy and here to stay. Drum Roll Please! Were proud to present the top ten most-viewed Meatless Monday recipes from 2018!   #1: Jamaican Jerk Tofu This recipe is number one for the second year in a row! Read more below about this signature dish from Meatless Monday Jamaica and Jacqui Juicy Chef Sinclair. #2: Zucchini Tomato Curry A sweet and spicy second place. #3: Thai Fresh Spring Rolls with Peanut Dipping Sauce A fun wrap with a group of friends is new to the Top Ten list! #4: Banana Date Smoothie Sweet! This delicious smoothie is coming back for a second year. #5: Black Bean Meatless Balls and Zucchini Noodles Zoodles are so popular! They’re back for another year. #6: Kale, Potato and Carrot Curry Fragrant and easy, this curry is new to the list. #7: Lemon Mint Quinoa Salad A refreshing and simple salad squeaks in at number seven! #8: Casamiento (Black Beans and Rice) A delicious classic recipe from the Meatless Monday community in Honduras. #9: Cherry Tomato Pesto Penne Back for another year, a quick and easy dish for everyone to enjoy. #10: Breakfast Lentils This recipe proves lentils are delicious any time of day.   For the second year in a row, the number one spot on our Top Ten list has been occupied by Jamaican Jerk Tofu. This is a savory mix of herbs and spices that can convert anyone to tofu. We reached out to Jacqui Juicy Chef Sinclair, who leads the Meatless Monday efforts in Jamaica , to share her thoughts on jerk and why its so popular. Jacqui explains, Jerk is both a style of grilling and special type of marinade. With the rise in popularity of vegetarianism for health and climate change, the jerk technique has transcended beyond meat. And for those of you trying this recipe at home, Jacqui shares some suggestions, Plant-based foods such as tofu, eggplant, zucchini, mushrooms, cauliflower, and other hardy vegetables that lend themselves to grilling are great choices for jerk. These vegetables can easily soak up the addictive and distinct taste of Jamaica. Were excited to hear your thoughts on the 2018 Top Ten list! Share your reactions with us on Facebook, Twitter, Pinterest, or Instagram! Meatless Monday is celebrated around the world. Join us and find out what its all about when you make the decision to cut out the meat on Mondays. The post The Ten Most Popular Meatless Monday Recipes of 2018 appeared first on Meatless Monday.

Roasted Garlic Parsnip Spinach Shepherd’s Pie

December 24 2018 Meatless Monday 

This take on a meatless shepherds pie will brighten any holiday table. Lightened up with parsnips rather than potatoes and seitan or beans rather than meat, this light dish will leave plenty of room in your belly for holiday treats. This recipe comes to us from Robin Asbell. Serves 6   - For the Parsnips: -  - 8 cloves garlic whole, peeled - 2 tablespoons extra virgin olive oil - 2 pounds parsnips (5 cups chopped) - 1 cup non-dairy milk or milk - 1 teaspoons salt - 1/­­2 teaspoon white pepper   - For the Filling -  - 12 ounces spinach washed - 2 tablespoons extra virgin olive oil - 2 large onions chopped - 2 large carrots chopped - 3 tablespoons unbleached flour or white rice flour for GF - 3 tablespoons fresh sage chopped - 1 cups non-dairy milk or milk - 1 cup vegetable stock - 2 teaspoons tamari - 1 teaspoon salt - 1/­­2 teaspoon freshly ground black pepper - 8 ounces seitan, or a can of drained white beans, optional   Pre-heat the oven to 400 F. Place the garlic cloves and olive oil in a small metal bowl and cover with foil, and roast for 20 minutes. The garlic should be very soft and browned. Take out to cool. In a large pot, place the parsnips and cover with water. Bring to a boil over high heat, then reduce to medium low and simmer until the parsnips are very soft. Test by piercing with a paring knife. Drain well. Transfer the garlic and oil to a blender or food processor, and add the parsnips and salt. In a food processor, puree completely before adding the milk. In a blender, add the milk and puree. When smooth, transfer to a large piping bag with a large star tip, or just reserve to spread on the pie. Prepare a 9×13 inch pan or other medium casserole. For filling: Boil a large pot of water and drop the spinach in, cook for about 2 minutes, then drain. Rinse with cold water, squeeze out, then spread on a thick kitchen towel, roll up, and squeeze until very dry. In a large pot, heat the olive oil and saute the onions and carrots until golden and tender, about 10 minutes. Sprinkle the flour over the onions in the pan and stir to coat the vegetables with flour and eliminate any lumps. Gradually stir in the milk and stock, and cook over medium heat until thick. Add salt, tamari and pepper and stir. Take off the heat and stir the spinach (and seitan or beans, if using) into the sauce, then spread in the 9×13 inch casserole. Pipe the parsnips on top of the spinach filling as shown, or place dollops on top and spread them with a spatula. Spritz with a little olive oil, then bake at 400 for 35 minutes. Optionally, use a broiler and watch carefully for a few minutes to get the parsnip topping nicely browned. The post Roasted Garlic Parsnip Spinach Shepherd’s Pie appeared first on Meatless Monday.

Breakfast Sweet Potato

December 24 2018 Meatless Monday 

Have leftover roasted sweet potatoes from your holiday meal? Turn them into breakfast! Pairing them with peanut butter and chia seeds adds healthy sources of fat to help keep you full. This recipe comes to us from Tawnie Kroll, RDN of Krolls Korner.   Serves 1   - 1 sweet potato - 1 medium banana, sliced - 1-2 Tbsp. creamy peanut butter - 1/­­2 Tbsp. chia seeds - 1/­­4 tsp. ground cinnamon   Wash and dry your sweet potato. Poke holes in it with a fork and wrap it in a paper towel and cook in the microwave until you can stick a fork all the way through and it feels done (soft). About 8-10 minutes in the microwave. Carefully cut the sweet potato in half and place banana slices on the sweet potato. Then drizzle the peanut butter on top, followed by the chia seeds and ground cinnamon. The post Breakfast Sweet Potato appeared first on Meatless Monday.

Tomato Cobbler

December 17 2018 Meatless Monday 

A savory cobbler is the perfect winter dish! Its comforting and packed with familiar tomatoes, which boast just the vitamin C boost you may need during the cold months! This recipe comes to us from Colavita.   Serves 4 - For the tomato base: -  - 1 medium size vidalia onion - 1 tbsp Extra Virgin Olive Oil - 3 garlic cloves, minced - 2 packs of diced tomatoes - 1 pint cherry or grape tomatoes - 1 tbsp aged white wine vinegar - 1 tbsp brown sugar - 1 tsp kosher salt - 1/­­2 tsp ground black pepper - 1 tsp fresh thyme leaves plus a few sprigs for garnish   - For the biscuits: -  - 1-3/­­4 cups all-purpose flour - 2/­­3 cup polenta - 2 tbsp granulated sugar - 1 tbsp baking powder - 1/­­2 tsp kosher salt -  1/­­4 cup + 2 tbsp Olive Oil - 1-1/­­2 cups buttermilk - 1 cup shredded cheddar cheese   For the cobbler:   Chop half the amount of cherry tomatoes in half. Sauté the onion in a large oven-safe skillet over medium heat for 5-6 minutes or until tender. Add all the tomatoes to the skillet (chopped, whole and diced) along with the minced garlic. Cook for 10 minutes, until the whole tomatoes burst and reduce. Add the vinegar, brown sugar, salt, pepper and thyme leaves. Mix well. Set aside while you prepare the biscuit dough.   For the biscuits:   Place the flour, polenta, sugar, baking powder and salt in a large bowl. Mix thoroughly. Add the buttermilk, olive oil, and shredded cheese and mix just until it comes together. Do not over mix the dough. Use an ice-cream scoop to scoop out the biscuit dough and place on top of the tomato mixture. Place the biscuits about 1-2 inches apart because they will spread. Bake for about 35 minutes or until the biscuits are golden brown and the tomato mixture is bubbling. Let sit for 10-15 minutes and serve warm. Garnish with extra sprigs of thyme. Enjoy!   The post Tomato Cobbler appeared first on Meatless Monday.

Give the Gift of Meatless Monday with these 8 Inspiring Books

December 17 2018 Meatless Monday 

Give the Gift of Meatless Monday with these 8 Inspiring BooksHappy holidays from Meatless Monday! As the year closes, we have a lot to be thankful for and youre a big part of that. Meatless Monday is practiced in communities all around the world, from school children to nurses and doctors in hospitals, from Israel to India, in huge cities like Singapore and in small rural towns all over America. Youre a part of our big global network unified by one simple idea: refraining from meat one day a week for our health and the health of the planet. In this spirit of unity and giving, were sharing our year-end short list for our favorite books of 2018. Any of them will make a great gift for your friends and family to support healthy eating with original plant-based recipes. They all look so good - you may want to add them to your own wish list! Here is our list for 2018, in no particular order:     Plant-Powered for Life - Sharon Palmer, RD We love this because Sharon gives you a handbook approach to Meatless Monday. This is a cookbook-slash-handbook to help anybody make plant-powered eating a habit and enjoy lasting, vibrant health--the fun way! Sharon urges readers to set a personal goal and take one step closer to it every week.           Fit Men Cook - by Kevin Curry We love this book by Kevin Curry and its the perfect gift for the man in your life. Curry shares everything you need to live a healthy life--from grocery lists to common dieting pitfalls to his ten commandments of meal prep--as well as his personal story of overcoming depression and weight gain to start a successful business and fitness movement.         Read It Before You Eat It - by Bonnie Taub-Dix, RDN Give this informative and fun book to the grocery shopper in the house. A dietitian nutritionist, Taub-Dix shares what organic, grass-fed, all natural, cage-free, and more means for young and old eaters alike. She explains how to read, decipher, and learn what labels mean for you, your health, and the planet.             OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet - by Suzi Amis Cameron This is a great gift for parents who are thinking about ways to get their kids to not only enjoy Meatless Monday but also understand why Meatless Monday. This mom of five is the founder of the MUSE School in California, where they practice Meatless Monday. Here, she presents a way to improve your health and shrink your carbon footprint by eating a plant-based diet.           The Reducetarian Cookbook - by Brian Kateman Why do we love this book? Because the recipes are simple yet creative. Brian Kateman says that by eliminating at least 10% of the meat from our diets, we will reap wonderful personal health benefits and contribute to a healthier planet. That sounds awfully familiar!           Food is the Solution - by Matthew Prescott This book would be great for everyone, but especially for the person who already has everything! Prescott is a thought leader and Senior Food Policy Director for the Humane Society. With lavish photos and simple yet delicious recipes, Prescott goes deep into the medical, scientific, and environmental benefits of refraining from eating meat. Hes gotten some great reviews from folks like Paul McCartney, David Chang, and Moby.         Eat for the Planet - by Nil Zacharias & Gene Stone Share this book because it explains why Meatless Monday works. Sharing research, infographics and compelling arguments, this book is a clear affirmation of how anyone can have a positive impact on changing the world.           Sabores De Cuba - by Chef Ronaldo Linares Does your mom love Latin food? She can dance with this cookbook while she whips up a Cuban feast! Linares, an executive chef at the popular Martinos Cuban Restaurant in Somerville, New Jersey, knows Cuban cuisine backward and forward. His latest book features nearly 100 recipes, all of which will wow your taste buds and meet the strict nutrition guidelines of the American Diabetes Association. An added benefit, the book is bilingual.   Excellent taste in books always makes a good impression! Its the season for sharing and Meatless Monday is proud to share these ideas for your gift-giving, to keep it simple and focus on what truly matters. Find us on Facebook, Twitter, Pinterest, or Instagram! The post Give the Gift of Meatless Monday with these 8 Inspiring Books appeared first on Meatless Monday.

Tuscan Ribollita

December 10 2018 Meatless Monday 

Ribollita is a traditional Tuscan stew featuring a mix of dark leafy greens, tomatoes, carrots, celery and aromatic herbs. Serve this dish alongside a loaf of warm, crusty bread for the perfect winter meal! This recipe comes to us from Cindy of Cindys Table. Serves 4   - 1/­­2 cup extra virgin olive oil, divided - 1 large yellow onion, diced - 2 carrots, peeled and sliced - 2 large stalks, celery, chopped - 1 large white sweet potato, chopped - 2 cups cabbage, coarsely chopped - 5 kale leaves, trimmed and chopped - 4 Swiss chard leaves, trimmed and chopped - 4 cloves garlic, minced - 1 teaspoon sea salt, plus more - 1 teaspoon freshly ground pepper, plus more - 8 cups low sodium vegetable broth - 1 (28 ounce) can petite diced tomatoes - 3 sage leaves - 3 bay leaves   In a large cast iron pan or soup pot over medium high heat, add 3 tablespoons of olive oil. Once hot, add in onion and cook for about 5 minutes until translucent. Add in carrots, celery and sweet potato. Continue cooking for 5 minutes. Add in cabbage, kale, swiss chard and garlic. Then stir together with a wooden spoon. Cover and continue cooking for 10 minutes. Pour in vegetable broth and petite diced tomatoes. Drop in the sage and bay leaves. Bring to a boil then cover and lower to a simmer for 20 minutes. Remove from heat and let cool. Refrigerate over night and reheat for 20 minutes over a medium temperature. Ladle each bowl and drizzle with extra virgin olive oil for serving. The post Tuscan Ribollita appeared first on Meatless Monday.

Black Bean Nachos

December 10 2018 Meatless Monday 

Nachos get a healthy plant-based boost with nutritious black beans, which are sauteed with Tabasco sauce for a little heat and honey for a little sweet. This crowd-pleasing recipe comes together in no time and can be customized with your favorite toppings. This recipe comes to us from Golden Blossom Honey. Serves 6 - 1/­­2 medium onion, chopped - 1 clove garlic, minced - 1 tablespoon olive oil - 1 (15 ounce can) black beans, drained and rinsed - 2 dashes Tabasco sauce - 1 tablespoon honey - 3 medium tomatoes, chopped - 1 jalapeno pepper, seeded and minced - 2 scallions, chopped - 1 (8 1/­­2 ounce) bag tortilla chips - 4 ounces sharp cheddar cheese, grated - 4 ounces Monterey Jack cheese, grated - 1 avocado, peeled and sliced - 3 tablespoons fresh cilantro, chopped - sour cream - salt and pepper to taste   Preheat oven to 475°.   Saute onion and garlic for 5 minutes in olive oil over medium heat. Reduce heat. Add black beans and Tabasco sauce. Stir in honey. Cook for 10 minutes, stirring often. In a medium bowl, mix together tomatoes, jalapeno pepper, and scallions. Place tortilla chips evenly on baking sheet. Place black bean mixture over chips, followed by tomato mixture and grated cheeses. Bake for about 5 minutes, until cheese melts. Top with avocado slices, cilantro and sour cream. The post Black Bean Nachos appeared first on Meatless Monday.

Corn-Stuffed Zucchini

January 14 2019 Meatless Monday 

Zucchini stuffed with corn is a delicious and healthy combination. This recipe is low in sodium, which helps keep blood pressure control in check, providing less stress on the kidneys. It is also low in saturated and total fat, helping blood vessels supply necessary oxygen and nutrients to the heart and kidneys. This recipe comes to us from the National Kidney Foundation. Serves 4 - 3/­­4  tsp, leaves  Dried Thyme - 1/­­2  tsp, ground  Black Pepper - 1/­­2  cup pieces  Mushrooms, White, Raw - 2  ounce  Cheddar Cheese – Low Fat - 4  tbsp chopped  Chives - 1/­­4  cup, chopped  Onion - 1 1/­­2  cup  Frozen Corn - 6  medium  Squash – Zucchini Cut zucchini in halves lengthwise. Cook in boiling water for 10 minutes. Carefully remove pulp. Drain corn and zucchini pulp well and combine with onion, mushrooms, pepper, chives, and thyme. Pile mixture in zucchini shells and place in a 13 X 9 inch pan. Sprinkle with cheese. Bake, uncovered, at 350 F for 20 minutes. The post Corn-Stuffed Zucchini appeared first on Meatless Monday.

Spicy Spaghetti Squash Ramen with Homemade Vegan Kombu Dashi

January 7 2019 Meatless Monday 

Swapping spaghetti squash for ramen noodles adds extra veggies to this flavorful dish, which also features crispy pan-fried tofu, caramelized onions, broccoli, mushrooms and fresh ginger. This recipe comes to us from Austin at Building Our Rez.   Serves 4 - For the Tofu - 1 14 oz block extra-firm tofu, pressed - 3 tbsp cornstarch - 2-4 tbsp oil   - For the Dashi - 8 cups vegetable broth - 8 oz dried mushrooms - 1/­­3 cup low sodium soy sauce - 1 tbsp sesame oil - 1 onion, sliced - 6 garlic cloves - Thumb-sized piece ginger, peeled and grated (about 2 tbsp grated) - 1/­­4 cup rice vinegar - 1-2 tbsp. chili oil (depending on your heat tolerance) plus more for topping - 1 8-inch piece of kombu (seaweed)   - For the Veggies and Toppings - 1 spaghetti squash - Your choice of veggies, such as 1 head of broccoli (about 2 c chopped florets) and 1 bell pepper, chopped - 1/­­2 cup green onions, sliced - 1 14 oz can coconut milk   Add all ingredients for the dashi except the kombu to a pot. Bring to a boil and allow to simmer while the spaghetti squash is cooking 45 minutes – 1 hour. Preheat the oven to 400?F. Slice the spaghetti squash in half, lengthwise. Scoop out the seeds and discard. Drizzle with olive oil. Sprinkle with salt and pepper. Place cut side down on a greased baking sheet and bake for 45-50 minutes, flipping halfway or until cooked through. Cut your veggies. We cut our broccoli into florets and chop our bell pepper into 1/­­2 in pieces and add to the skillet with 1 tbsp. oil. Cook until veggies are cooked but still have a little bit of a bite. Slice green onions for topping and set aside. When the spaghetti squash is done, remove from oven and allow to cool. Cook the tofu. Heat the oil in a large skillet over medium-high heat and add the tofu. The cornstarch make it want to stick together so make sure to sprinkle it in piece by piece so the cubes get to cook individually. Be careful at this step: the oil tends to splatter when you add the tofu. Allow to cook over medium-high heat about 4-6 minutes or until browned. Flip tofu cubes over and cook 4-6 minutes on the other side. Add the kombu to the dashi and simmer (do not boil) for 20 minutes. Strain the dashi through a sieve to strain out all the large items. Taste the dashi for flavor and seasonings. Even the low sodium soy sauce lends a decent amount of salt, but add more if necessary. Add more chili oil if you desire a spicier broth. Assemble your bowl. Place spaghetti squash into bowls. Ladle broth over top. Layer on veggies and tofu on top with a drizzle of coconut milk, green onions and more chili oil if desired. The post Spicy Spaghetti Squash Ramen with Homemade Vegan Kombu Dashi appeared first on Meatless Monday.

Meatless Monday Stars in Some of the Biggest Stories to End 2018 and Introduce 2019

January 7 2019 Meatless Monday 

Meatless Monday Stars in Some of the Biggest Stories to End 2018 and Introduce 2019Happy New Year!  Were excited to share that Meatless Monday has starred in some of the leading year-end stories, and plant-based eating is predicted to be one of the biggest trends for 2019. We thought youd enjoy these highlights: o Meatless Monday was listed by PBS News Hour as one of the top three resolutions that can make a big difference in the world. Share it on Facebook and Twitter! o CBS News suggests trying Meatless Monday if your resolution is to lose weight this year in this article . o Plant-based eating is cited as a trend thats going to be huge in 2019. Check out the New York Times article and Forbes roundup . o A lead story by CNN, Forget New Year’s health goals, try ‘Monday resolutions’ instead , features The Monday Campaigns, (Meatless Mondays non-profit parent initiative), and is going viral in both the U.S. and around the world. In just days, it has already been published by news media in France, China, Poland, the Philippines, Thailand and Mexico. Share it on Facebook and Twitter! >> News outlets brought the story to life with this fun, short video , now online on USA Today and Daily Motion . Thanks to your support, the global Meatless Monday movement continues to grow by leaps and bounds. As you already know, taking the simple step of cutting out meat one day a week can make a big difference in your health and the health of the planet! Enjoy our Happy New Week video to see how Mondays can help you stick to your New Years resolutions all year long! The post Meatless Monday Stars in Some of the Biggest Stories to End 2018 and Introduce 2019 appeared first on Meatless Monday.

Fresh Cranberry Muffins

December 31 2018 Meatless Monday 

Fresh cranberries add a delicious tart kick to these muffins, but feel free to substitute other fruits like blueberries, apples, pears or pineapples, when the season strikes. Or freeze these long lasting treats and it only takes 10-15 minutes to reheat and enjoy them anytime of year. This recipe comes to us from our friends at myrecipes.com. Serves 12 (1 muffin per serving) - 2 cups all-purpose flour - 2/­­3 cup sugar - 2 teaspoons baking powder - 1/­­4 teaspoon salt - 1 cup fresh cranberries, chopped - 2/­­3 cup 2% reduced-fat milk - 1/­­4 cup butter or stick margarine, melted - 1 teaspoon orange rind, grated - 1/­­2 teaspoon vanilla extract - 1 large egg, lightly beaten - cooking spray Preheat oven to 400°. Coat a muffin tin with cooking spray. Combine flour, sugar, baking powder and salt in a large bowl and stir well with a whisk. Stir in cranberries and make a well in center of mixture. Combine milk, butter, rind, vanilla and egg. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately and place on a wire rack to cool for a few minutes before eating. The post Fresh Cranberry Muffins appeared first on Meatless Monday.

Warming Carrot Cauliflower Stew

December 24 2018 Meatless Monday 

This comforting stew is the perfect way to warm up over the holidays. Carrots and cauliflower are seasoned with an enticing spice blend to make a saucy stew you and your guests are sure to enjoy. This recipe comes to us from Picky Diet.   Serves 4   - 3 Tbsp olive oil, divided - 1 clove garlic, minced - 1 medium cooking onion, chopped - fresh ground sea salt and pepper - 6 medium/­­large carrots, peeled and cut into 1/­­4″ rounds - 1/­­2 tsp crushed red pepper - 1/­­4 tsp paprika - 1/­­4 tsp chile powder (optional – add more or less to taste) - 1/­­4 tsp turmeric - 4 cups (1 tetra box) of vegetable broth - 1 head of cauliflower, chopped into bite size pieces - 1/­­2 tsp garlic powder - 1 15oz can of chickpeas, rinsed and drained - parsley for garnish (optional)   Preheat the oven to 400 and line a rimmed baking sheet with parchment paper. In a large soup pot sauté the onion and garlic in 1 tablespoon of olive oil on medium heat. Season with salt and pepper and cook until onion is translucent. Stir in the carrots and season with crushed red pepper, paprika, chili powder and turmeric. Add in the vegetable broth, bring to a boil then reduce heat to a simmer and cook until the carrots are tender. While the carrots are cooking, toss the chopped cauliflower in a large mixing bowl with 2 tablespoons of olive oil, salt and pepper and 1/­­2 teaspoon of garlic powder. Spread the cauliflower evenly on the lined baking sheet and roast in the oven until golden and lightly crispy – about 20 -25 minutes. Once the carrots are tender, remove the pot from the heat and puree the carrot broth mixture with an immersion blender until smooth. Stir in the roasted cauliflower and chickpeas and warm the stew on medium heat for 10 minutes. Serve garnished with parsley. The post Warming Carrot Cauliflower Stew appeared first on Meatless Monday.

Eat with the Season this Meatless Monday with Our Winter Recipe Roundup

December 24 2018 Meatless Monday 

Eat with the Season this Meatless Monday with Our Winter Recipe RoundupEating seasonal produce is a great way to try new recipes and explore new tastes and flavors. As we head into winter, root vegetables like sweet potatoes, carrots and parsnips are in season, so are winter squashes like pumpkin, butternut, and acorn. Weve gathered 11 delicious plant-based recipes from our Meatless Monday bloggers featuring seasonal winter produce to warm your heart, your kitchen, and your belly. Enjoy! Breakfast Sweet Potato by Kroll’s Korner Warming Carrot Cauliflower Stew by Picky Diet Pomegranate-Smashed Butternut Squash by Jackie Newgent Roasted Garlic Parsnip Spinach Shepherd’s Pie by Robin Asbell Butternut Squash and Pear Crostini by Fork in the Kitchen Oat Cranberry Pilaf with Pistachios by Sharon Palmer Vegan Gingerbread Loaf by The New Baguette Mushroom Pot Pies with Cauliflower Sauce by The Mountain Kitchen Aloo Gobhi by The Kitchen Docs Three-Bean Vegetarian Chili by The Quotable Kitchen Spiced Butternut Squash Waffles by The Garden of Eating Monday has been proven  to be an effective day to start healthy routines; studies show that people who start a new routine or activity on Monday are more likely to keep it up for the rest of the week. Meatless Monday has multiple benefits , not just for your health but also for the environment. Interested in becoming a Meatless Monday blogger? Find out more here . Wed love to hear from you on Facebook, Twitter, Pinterest, or Instagram! Did you try one of the recipes? Please share your photos and experiences with us on social media by tagging @MeatlessMonday and #MeatlessMonday. The post Eat with the Season this Meatless Monday with Our Winter Recipe Roundup appeared first on Meatless Monday.

Pomegranate-Smashed Butternut Squash

December 24 2018 Meatless Monday 

Fresh pomegranate arils add a touch of elegance to any holiday recipe, but pomegranate juice is a culinary wonder, too. Here, it adds a touch of tartness to sweet butternut squash, making this the perfect recipe to start off your holiday meal! This recipe comes to us from Jackie Newgent, RDN, The Natural Culinary Nutritionist.   Serves 4 - 1 pound butternut squash cubes (about 3/­­4 -inch cubes) - 2 tablespoons extra-virgin olive oil - 1/­­2 cup 100% pomegranate juice - 1/­­2 teaspoon sea salt - 1/­­2 teaspoon freshly ground black pepper - 1 to 2 tablespoons minced fresh chives - 2 tablespoons pomegranate arils (seeds)   Preheat the oven to 375°F. Add the butternut squash cubes to 1 1/­­2 -quart-capacity baking dish. (Hint: Buy squash already cubed!) Drizzle with the oil. Toss to coat. Add the pomegranate juice, salt, and pepper. Cover dish well with foil. Bake until the squash is fork-tender, about 50 minutes. Carefully remove the foil. Smash the butternut squash in baking dish with a potato masher. Stir well. Adjust seasoning. Sprinkle with the chives and pomegranate arils to serve. The post Pomegranate-Smashed Butternut Squash appeared first on Meatless Monday.

Orange Glazed Tofu

December 17 2018 Meatless Monday 

On its own, tofu doesnt have much character, but that only means its a palette ripe for seasoning! This recipe uses the sweet and savory flavors of soy sauce and orange marmalade to make a deliciously sticky dish that pairs perfectly with rice. This recipe comes to us from Alissa Musto.   Serves 2 - 1 8 oz. package firm tofu - Oil for sautéing, such as red palm oil - 1/­­3 cup of barbecue sauce - 1/­­3 cup of orange marmalade - 3 tablespoons of soy sauce - 1 tbsp sesame seeds - Paprika, optional   Cut tofu into cubes, slices or triangles. Heat oil over medium-high heat and begin to saute the tofu. Add paprika if using. Meanwhile, combine the BBQ sauce, soy sauce and marmalade in a bowl to make the glaze. Once the tofu is slightly browned, pour the glaze into the pan and let it sizzle alongside the tofu. Top with sesame seeds and serve with rice. The post Orange Glazed Tofu appeared first on Meatless Monday.

Green Monster Smoothie

December 10 2018 Meatless Monday 

Lentils in a smoothie? Dont scoff just yet! This recipe pairs nutritious lentils with avocado, spinach, apples and pea-based milk for a light and refreshing yet protein-packed drink. This recipe comes to us from USA Pulses. Serves 5   - 1/­­2 cup avocado - 1 tsp fresh ginger - 1/­­2 cup chopped granny smith apples, frozen - 1 frozen banana - 1/­­2 cup cooked green lentils - 1 cup frozen blueberries - 1/­­2 cup spinach - 1 cup pea milk (such as Ripple) - 1 tsp cinnamon   In a blender combine lentils, ginger, spinach and cinnamon, blend until smooth. Add frozen fruit and avocado, begin to blend, adding pea milk slowly until mixture is smooth and well blended. The post Green Monster Smoothie appeared first on Meatless Monday.

Authentic Moroccan Carrot Salad

December 10 2018 Meatless Monday 

This delicious way to serve carrots may be new to you, but carrot salad seasoned with fresh cilantro, garlic and aromatic spices has long been a tradition in Morocco. Pair this side dish with your next Meatless Monday meal to liven up the meal! This recipe comes to us from Safa of Moroccan Zest. Serves 4 -  1/­­2 pound carrots cut in slices -  1/­­2 lemon juice - 1 tbsp chopped parsley - 1 tbsp chopped coriander - 1 tbsp olive oil - 1/­­2 tsp of cumin - 1 clove garlic -  1/­­2 tsp salt - 1/­­2 tsp of sweet paprika   Fill a saucepan with water, add salt and put on medium heat Add carrot slices and cook for 15 to 30 minutes until the carrots are tender Drain the carrots and leave aside In a pan, fry the garlic in 1 tablespoon of olive oil for 2 minutes in low heat Add the rest of the ingredients (spices, coriander, parsley, and lemon juice) and cook for 2 minutes while mixing. Add the carrots and sauté for 5 minutes. Let the Moroccan carrots salad a little bit cool down. It is best served tepid or cold. The post Authentic Moroccan Carrot Salad appeared first on Meatless Monday.

4 Easy Meatless Monday Travel Tips for the Holiday Season

December 10 2018 Meatless Monday 

4 Easy Meatless Monday Travel Tips for the Holiday SeasonThe holidays can be stressful, but keeping up with a Meatless Monday routine while travelling is not. Thanks to smart phones, dining apps, and some simple planning, youll be rewarded with terrific meals, tasty new flavors, and memorable experiences to share with friends and family. Tip 1: Theres an App for That! Happy Cow and Vanilla Bean are two great apps that can help you find meatless meals all around the world. Use these apps to locate nearby restaurants and grocery stores with plant-based options, with referrals by other plant-based travelers, just like you.   Tip 2: Reserve a Meatless Meal for the Flight Dont get stuck on a cross-country flight eating potato chips and peanuts. Most airlines offer special meals including vegetarian, vegan, and dairy-free options that can be requested before your travel date. Give them at least 24 hours notice.   Tip 3: Dining Options at the Hotel If youre staying at a hotel, visit their website or call the concierge before you depart, to ensure there are meatless options available.   Tip 4: Explore the Local Meatless Cuisines. Embrace the local culture and cuisine with meatless culinary experiences. Research local delicacies and try unique plant-based foods, dishes, and specialties that youve never heard of. You never know when youll be making a Meatless Monday memory. Happy and healthy travels from the Meatless Monday team!   Use #MeatlessMonday to tag us when you share your fabulous Meatless Monday meals on the go! Were on Facebook, Twitter, Pinterest, or Instagram! The post 4 Easy Meatless Monday Travel Tips for the Holiday Season appeared first on Meatless Monday.


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