Tag Archives: meatless mondays

MEATLESS MONDAY: SWEET POTATO & BLACK BEAN TACOS WITH AVOCADO SAUCE 

These tacos are perfect for your next meatless Monday or taco Tuesday, as these tacos can literally can be made in under 30 minutes, making them an easy weeknight dinner.

The roasted sweet potatoes, black beans, and slaw will all last in the fridge for a good two-three days so you can heat up the sweet potatoes and black beans and assemble the tacos as you’re ready to eat them.

Ingredients 

Tacos:

  • 1 large sweet potato, peeled and diced into 1 inch pieces
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 1 (15oz) can of black beans, warmed up
  • white corn tortillas

Slaw:

  • ½ bag (~8 ounces) of shredded cabbage/ coleslaw (broccoli slaw would also work well)
  • ½ cup of chopped cilantro
  • juice of 1 lime
  • ¼ cup of coconut oil, melted
  • 2 tablespoons of agave
  • 1 teaspoon of cumin
  • 2 tablespoons of white whine vinegar (or apple cider vinegar)

Avocado Sauce:

  • ½ cup of nondairy sour cream
  • 1 avocado, pitted and skinned
  • small handful of chopped cilantro
  • 1 tablespoon of lime juice
  • Salt and pepper to taste
  • Optional for garnish: extra cilantro
  • Sriracha

Instructions

  1. Pre-heat oven to 375 degrees F.
  2. In a bowl, toss the sweet potatoes with the olive oil and some salt and pepper to taste.
  3. On a prepared baking sheet, evenly spread out the diced sweet potatoes and put them in the pre-heated oven to roast for 20 minutes.
  4. While they roast, prepare the slaw: In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and agave are mixed together. Then the slaw is tossed in as well as the cilantro. Set aside.
  5. To prepare the avocado sauce: add Avocado, sour cream, cilantro, lime juice, salt and pepper are blended together in a food processor until the sauce is creamy smooth.
  6. Heat the black beans on the stove.
  7. Once the sweet potatoes are done roasting, the tacos can be assembled by topping a tortilla with the sweet potatoes, black beans, slaw, and the sauce.
  8. ENJOY!!

This recipe serves 8

  

Pumpkin Muffins

To say I’m excited about fall would be a bit of an understatement. It’s September, and while I understand that it’s technically summer for another two weeks or so, I’m ready to crank up my oven, and start baking pumpkin muffins!!!   

Pumpkin Muffins (Yield: 12 muffins)

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups organic sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup pureed pumpkin (fresh or from a can)
  • 1/2 cup unflavored almond milk
  • 1/2 cup vegetable oil
  • 2 tablespoons molasses

Instructions:

  1. Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
  2. Sift together flour, sugar, baking powder, salt, and spices.
  3. In a separate bowl, whisk together pumpkin, almond milk, oil, and molasses.
  4. Pour the wet ingredients into the dry and mix.
  5. Fill the muffin cups two-thirds full. 
  6. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.  

4 Ways to Follow a More Plant-Based Meal Plan

 

Your coworker gave up meat, your neighbor has gone vegetarian and now your doctor’s suggesting you follow suit to lower your weight and blood pressure and to possibly prevent chronic diseases. Clearly, plant-based diets are soaring in popularity among Americans.

A plant-based diet has many health benefits and can be simple to start to incorporate. Even if you aren’t quite ready to go vegetarian or vegan, you can still reap the many health benefits of a plant-based eating plan by making just a few small changes.

1. Go veggie at breakfast. Skip the meat and pile your plate with fruits and/or veggies. Many people completely skip fruits or veggies in the morning. Make it your goal to include at least a 1/2 cup to 1 cup serving of fruits or veggies at breakfast. 

2. Go meatless one night a week. Maybe you choose Monday and join the Meatless Monday campaign, or some other night of the week. Need some ideas for recipes, visit the Vegan Bikini Doc or go to www.meatlessmonday.com.  

 3. Shop for plants first. Hit the produce and grain section first and plan your meals around the plant-based foods on your plate instead of the meat.  4. Keep it simple. Non-meat meal options don’t have to be complicated or involve a new recipe. Replace meat in your good old tried and true chili with beans instead and add a veggie. Making quesadillas? Make them veggie based, think mushrooms, spinach, and black beans with cheese instead of ground beef or chicken. Other menu options that are perfect for skipping the meat include pasta primavera, veggie pizza, and veggie lasagna. 

 

Meatless Monday: Hawaiian Sloppy Joes

If you’re a lover of regular sloppy joes, then you’re gonna love this sweet and tangy vegan version!! I came across this recipe for “ Hawaiian Sloppy Joes” on Chef Chloe’s vegan website and I had to try it. This recipe is AWESOME!

The filling is made from lentils and ground mushrooms, simmered in a brown sugar tomato sauce with a kick of crushed red pepper. Both kids and adults will be licking their lips (and fingers) after one of these!

Hawaiian Sloppy Joes (Servings: 6-8)

  Photo courtesy of Chef Chloe

Ingredients:

2 tablespoons olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
8 ounces crimini mushrooms, trimmed and pulsed in a food processor or finely chopped
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper
1 (15-ounce) cans lentils, rinsed and drained (or 1 ½ cups cooked lentils)
1 (14-ounce) can tomato sauce
1/4 cup soy sauce
1/4 cup packed brown sugar or maple syrup
1 tablespoon white or apple cider vinegar
1 cup chopped fresh pineapple
6-8 whole wheat buns

Instructions:

  1. In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft.
  2. Add mushrooms and let cook, stirring frequently, until soft, about 8 to 10 minutes. 
  3. Add garlic, salt, and crushed red pepper, and let cook a couple more minutes. 
  4. Stir in lentils, tomato sauce, soy sauce, brown sugar, vinegar, and pineapple. 
  5. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes, stirring occasionally. 
  6. Remove from heat and adjust seasoning to taste. 
  7. Let it sit for at least 15 minutes before serving on buns.

Recipe Source http://chefchloe.com/entrees/hawaiian-sloppy-joes.html

Meatless Monday: Crispy Orange Cauliflower

This recipe for Crispy Orange Cauliflower is a vegetarian’s solution to Orange Chicken. It has a sweet sauce flavored with freshly squeezed orange juice…and it’s gluten-free! If you love the taste of Orange Chicken, you’re going to love this dish. If you close your eyes when you take a bite into the crispy orange cauliflower it will almost seem like you’re eating chicken.

Crispy Orange Cauliflower
Gluten-free, egg-free, and dairy-free
Serves 2

INGREDIENTS
1 small head of cauliflower, cut into small florets (or you can use pre-packaged of cauliflower florets)

For Flour Mixture:
1 Tbsp. flaxseed meal + 2 Tb water, allow to sit until thickens
1/3 cup water
1/3 cup corn starch
1/4 cup King Arthur’s Gluten-free Baking Mix
1 tsp oil

Instructions:
1. Blend all ingredients together until a nice batter is formed (shouldn’t be too thick: think waffle batter consistency).

2. Meanwhile, heat up a skillet with 1/2 cup oil on medium/high heat. Make sure it has been properly heated.

3. Dip each small floret into the batter and make sure each piece is entirely covered.

4. Fry in oil until completely browned.

5. Allow to drain on a paper towel-lined plate.

(For Orange Sauce)

2 Tbsp. oil
3-4 garlic cloves, peeled and zested
6 green onions, thinly sliced
zest of 1 orange + juice of orange
2 Tbsp. gluten-free soy sauce
2 Tbsp. rice wine vinegar

Instructions:
1. In a clean skillet, heat oil and garlic for 1 minute.

2. Add green onions, zest and juice. Cook another 1 minute.

3. Add soy sauce and vinegar and bring to a boil. Toss in crispy cauliflower into the skillet and coat thoroughly. Keep on the pan briefly.

4. Place on top of rice.

Sweet Orange Sauce for serving:
1/4 c. orange juice
1 tsp corn starch
1 tsp brown sugar

1. In that same skillet, throw in the remainder ingredients and bring to a boil for just 1 minute, stirring constantly.

2. Drizzle over orange cauliflower and rice.

3. Garnish with green scallions, orange zest, and sesame seeds.

Recipe inspired by Vegan Richa

Gluten-Free Vegan Pumpkin Bread

Pumpkin, ’tis the season…Pumpkin Pie, Pumpkin Cake, Pumpkin Muffins, Pumpkin Cupcakes…and Pumpkin Bread. Yes, it’s finally pumpkin season, and the reasons to celebrate are many.

Ingredient Spotlight: Pumpkin
Pumpkin is an often overlooked source of fiber, but with 7 grams per one-cup serving and only 49 calories, it can keep you feeling full for longer on fewer calories. Also, a cup of cooked pumpkin has more potassium (564 mg) than a banana (422mg).

IMG_2178.JPGGluten-Free Vegan Pumpkin Bread

Ingredients
2 tablespoons flax meal
6 tablespoons water
2 cups King Arthur Flour Gluten Free Baking Mix
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 15-ounce can pumpkin puree
1/3 cup coconut oil, melted
1/2 cup granulated sugar
1/2 cup packed brown sugar

Instructions
1. Preheat oven to 350°F. Line a loaf pan with parchment paper.

2. Whisk together flax meal and water. Let stand for 10 minutes to thicken.

3. Sift together baking mix, salt, and pumpkin pie spice in small bowl.

4. In a larger bowl, whisk together remaining ingredients and thickened flax meal. Stir in dry ingredients.

5. Bake 60 minutes, until a toothpick inserted into the center comes out clean. Let cool in pan 10 minutes before removing to a rack to cool the rest of the way. If making mini loaves, bake for 25-30 minutes. Enjoy!

IMG_2176-0.JPG

Meatless Monday: Italian Stuffed Zucchini Boats

Are you looking for a new mouth-watering Meatless Monday meal idea? Look no further than these Italian Stuffed Zucchini Boats! And the best part? They’re absolutely delicious and so easy to make! For a super low-carb meal, just eat these alone or include some roasted veggies over a salad made up of your favorite fresh greens! This is a dish that is sure to please your family and friends.

Italian Stuffed Zucchini Boats
Makes 2 to 4 servings

Ingredients:
2 medium zucchini
2 garlic cloves
1 medium tomato, seeded and finely chopped
1/2 cup fresh mushrooms, finely chopped
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
2 Tbsp. extra virgin olive oil
3/4 cup vegan grated Parmesan cheese
2 Tbsp. fresh basil, chopped

Instructions:
Preheat the oven to 400°F.

Cut the zucchini in half lengthwise. Scoop out the pulp and seeds, leaving a 1/4-inch-thick shell (use a small spoon for this). Chop up the pulp from the zucchini. 20140728-063827-23907144.jpgCombine the zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup of the vegan Parmesan cheese in a medium bowl. Divide the mixture among the zucchini shells.

Place the stuffed zucchini in a 13-inch-by-9-inch baking dish and cover with foil. Bake for 25 minutes, or until the zucchini is tender.

Bake uncovered for 5 minutes more. Top with the fresh basil. Enjoy!

20140728-064032-24032861.jpgRecipe adapted from The Comfort of Cooking