Meatless Monday Roundup: Eat Your Greens!

Meatless Monday Recipe Roundup: Eat Your Greens

 

 

Happy St. Patrick’s Day! In honor of St. Paddy’s Day & Meatless Monday, I am featuring some of my favorite and most popular Green Food recipes!

I’d love to hear some of your favorites too, so don’t forget to share your links in the comments below!!

1. Super Clean Green Smoothie

Dr. Oz Detox Smoothie

 

2. Easy Arugula Salad with Balsamic Vinaigrette

Arugula Salad | The Wellness Scientist

 

 

3. Mushroom Soup with Greens, Sweet Potatoes, and Ginger

Mushroom Soup with Creamy Almond Butter

 

4. Easy Homemade Guacamole

Photo courtesy of Real Simple realsimple.com

Photo courtesy of Real Simple
realsimple.com

 

5. Reduced-Fat Asparagus Quiche

Asparagus Quiche Recipe

 

We all know that getting our daily dose of green is good for us. Here are just a few benefits of chowing down on leafy greens!

Benefits of Eating Greens

 

Meatless Monday Recipe: Super Clean Green Smoothie

 

Does the idea of choking down a glass of liquified lettuce and kale make you more than a little queasy? I have to admit, I have tasted a green smoothie or two that was truly awful! Enough to turn me off completely until I found this one … the Green Smoothie from Dr. Oz’s 3-Day Detox Cleanse. It’s yummy enough that I want to drink it all the time, not just during a cleanse.

Dr. Oz Detox Smoothie

Photo courtesy of www.doctoroz.com

It’s super easy to make, and if you despise one of the raw ingredients (like I despise raw celery)  just leave it out!! In my opinion, the pineapple and coconut oil are what make this smoothie a winner, so try to include these if at all possible!

Here’s what you need …

How To Make A Green SmoothieIngredients:

  • 4 celery stalks
  • 1 cucumber
  • 1 cup kale leaves
  • 1/2 green apple
  • 1/2 lime
  • 1 tablespoon coconut oil
  • 1/2 cup almond milk
  • 1 cup fresh or frozen unsweetened pineapple chunks

Preparation:

Simply add all ingredients to a blender, blend well, and enjoy!

Green Smoothie Recipe

 

 

 

Meatless Monday Recipe: Tomato-Basil Pesto Pizza

Good morning, peeps! I hope everyone had a fabulous weekend. I’m cheery today because I’m taking a well-deserved rest day from my half-marathon training schedule. The race is less than two weeks away — yikes! After completely almost 10 miles yesterday with my partner-in-crime & race buddy, Courtney, I’m confident that we’ll have a strong finish in Palmetto Bluff!

Now, on to food! 🙂

Today I’m sharing a modified version of a pesto pizza recipe from Budget Savvy Diva. This girl has some recipe pics that literally make you run to the market to grab the ingredients as soon as you glance at them!

Tomato Basil Pesto Pizza-sm

 

 

Here’s What You Need …

  • 1 Roll of Whole-Wheat Refrigerated Pizza Dough (I used the Pillsbury Artisan dough)
  • ¾ Cup of Grated Parmesan Cheese
  • 4 ounces of Goat Cheese
  • 1 Cup of Fresh Basil Leaves
  • 1 Cup of Broccoli florets
  • 4 ounces of Goat Cheese
  • 1 medium heirloom tomato
  • ¼ teaspoon of red pepper flakes
  • Kosher Salt, pinch
  • Freshly-ground Black Pepper, to taste
  • 4 Tablespoons of Olive Oil

Instructions

  1. Preheat oven and pre-bake dough according to the instructions on the pizza dough package.
  2. Using the microwave, steam broccoli florets until fully cooked. The cooking time depends on your microwave. Mine were done in about 30 seconds.
  3. In a food processor – combine ⅓ cup of parmesan cheese, pinch of salt, pepper, red pepper flakes, olive oil, ⅔ cup of basil leave and cooked broccoli. Process until the mixture reaches pesto consistency.
  4. Spread pesto on the pizza
  5. Sprinkle goat cheese and the rest of the parmesan cheese on the pizza
  6. Place tomato slices on the pizza
  7. Bake for about 14 minutes. Keep an eye on the crust so it doesn’t burn.
  8. Garnish with the rest of the basil leaves, serve, and enjoy!

 

Meatless Monday Recipe: Easy Arugula Salad with Balsamic Vinaigrette

Arugula is my new all-time favorite salad ingredient, and it’s so versatile! After a few nights of a simple “rocket and parm” salad, I wanted to sweeten things up a bit.  I love adding dried cranberries and bleu cheese to my salads, especially in the winter. This one was super easy and did not disappoint!

Here’s what you need to serve 4 (or 2 people who always go back for seconds 🙂 )

Easy Arugula Salad

Easy Arugula Salad

Ingredients:

  • 5 ounces baby arugula
  • 1/4 cup dried cranberries
  • 2 tbsp bleu cheese crumbles
  • 1/2 cup large croutons
  • Homemade balsamic vinaigrette (recipe below)

Directions:

  1. Add arugula, cranberries and bleu cheese to a large salad bowl.  Gently toss.  Add croutons and dress with salad dressing (use as much or as little as you prefer)
  2. Serve and enjoy!

Balsamic Vinaigrette

Balsamic-vinaigrette

Ingredients:

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons canola oil
  • 1 Dorot crushed garlic cube (or 1 clove minced garlic)
  • 3 Dorot chopped basil cubes (or 1 tablespoon chopped fresh basil)
  • Salt and pepper to taste

Directions:

  1. Add all ingredients to a salad dressing shaker or empty container of your choice.
  2. Shake until ingredients are well blended.

Note: You can find the Dorot brand garlic & herb cubes in the freezer section at your local Trader Joe’s, or check their website for other locations.

Question: What is your favorite winter salad? Share a link in the comments below!

Meatless Monday Recipe: Eggplant with Buttermilk Sauce

Happy 2014 everyone! I hope everyone had an amazing holiday season filled with good food and fun!

I got an AMAZING new cookbook for Christmas called Plenty: Vibrant Recipes from London’s Ottolenghi

The photos in this cookbook are so beautiful, I just want to make and eat everything in it!!! This book retails for $35, but you can pick up a hardback copy from Amazon for a GREAT PRICE by clicking the link above.

 

Plenty-Ottolenghi

The Eggplant with Buttermilk Sauce featured on the cover was the first recipe I tried. Can you blame me? How good does that look?

This recipe serves 4 as an appetizer. I decided to make the entire recipe as an entree and serve a whole eggplant to each person, but honestly it was a bit too rich for that so I’d recommend keeping it as a starter. The following are the ingredients and preparation instructions as specified in the PLENTY cookbook.

At the bottom, you’ll find a few shortcuts that I used when I prepared myself. ENJOY!!

Ingredients:

  • 2 large and long eggplants
  • 1/2 cup olive oil
  • 1/2 tsp. lemon thyme leaves, plus a few whole sprigs to garnish
  • Sea salt and freshly ground black pepper
  • 1 pomegranate
  • 1 tsp za’atar

Sauce:

  • 9 tablespoons buttermilk
  • 1/2 cup Greek yogurt
  • 1 1/2 tbsp olive oil, plus a drizzle to finish
  • 1 small garlic clove, crushed
  • pinch of salt

How to Prepare:

  1. Preheat the oven to 400 degrees F. Cut the eggplants in half lengthways, cutting straight through the green stalk (don’t eat the stalk). Use a small sharp knife to make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
  2. Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil – keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool down completely.
  3. While the eggplants are in the oven, cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.
  4. To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.
  5. To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

Eggplant-with-Buttermilk-Sauce-Recipe

Questions & substitutions:

I couldn’t find any fresh lemon thyme, so I simply used 1 1/2 teaspoons of regular dried thyme and juice from half a lemon.  It worked just fine!

What the heck is za’atar???

za-atar-sm

 

 

 

 

 

A mixture of dried herbs, sesame seeds, dried sumac, and often salt, as well as other spices popular in the Middle East (per Wikipedia).  This can be a bit tough to find, but if you live in an area that has a middle eastern market you shouldn’t have a problem.

Question:  Do you have any awesome eggplant recipes to share?  Please add them in the Comments section below!

Thanks for stopping by! Happy cooking 🙂

 

 

 

Meatless Monday Recipe: Reduced Fat Asparagus Quiche

Hey there! Hope all of you had a very Happy Thanksgiving and got plenty to eat!!! 🙂

The transition from Thanksgiving to Christmas prep seemed WAY TOO QUICK this year, didn’t it?  Yesterday, I spent a few hours taking down all the fall decor & pulling out the boxes of Christmas stuff. My husband decked the house out with lights, and tonight we’re putting up the tree after we eat a light dinner.

And what ARE we having for dinner, you ask? A little Asparagus Quiche with a goat cheese salad for tonight’s Meatless Monday dinner!

If you tried my Broccoli and Parmesan Quiche recipe, you’ll want to give this one a try too! Super easy to make, and I used mostly 2% milk with just a very small amount of heavy cream to keep the fat & calories to a minimum (you do need a little fat for pull off a decent quiche, though, so I didn’t do without the cream completely)

Here is what you will need to make one 9-inch Asparagus Quiche (approximately 6 servings)

Asparagus Quiche Recipe

Equipment:

small skillet
9-inch pie plate
medium mixing bowl
fork or whisk
aluminum foil
Preheat oven to 375 degrees F.

Ingredients:

1 pre-made pie crust (for a 9-inch pie)
1 tsp olive oil
1 clove garlic, finely chopped
3 large eggs, lightly beaten
1 egg yolk
1/4 cup heavy whipping cream
1 1/4 cup 2% milk
1/2 tsp salt
1/4 freshly ground black pepper
pinch of ground nutmeg
8 spears of asparagus, blanched & cut into 1/2 inch pieces
1 cup of grated Gruyere/Swiss cheese blend from Trader Joe’s

Directions:

  1. Let your pre-made pie crust come to room temperature (about 20 minutes) and roll out into a pie plate that can accommodate a 9-inch pie crust. Lightly beat an egg yolk, and then brush the edges of the crust with it to prevent burning.
  2. Heat the olive oil in a skillet over medium heat. When hot, saute the garlic for 1-2 minutes. Don’t let it burn. Pour the garlic right into the pie crust.
  3. In a medium-sized bowl, beat together 3 large eggs, add the cream & milk, salt, pepper, and nutmeg. Beat together until mixed.
  4. Add the cut asparagus and cheese blend to the pie crust. Pour the egg mixture right on top.
  5. Bake until the filling is browned & set (about 40 minutes). Check to make sure that the outer edges of the crust isn’t burning. You may need to place aluminum foil around the edges if it starts to get overdone.

Enjoy!  I’ll share the Goat Cheese Salad recipe with you next week!

Question: Do you have a favorite Quiche recipe to share? Please add you links below!

Meatless Monday Recipe: Pumpkin Pie Oatmeal

It’s a brisk fall morning here in sunny California, which means I’m trading in my morning smoothie for a nice warm bowl of oatmeal! Since you all know how much I LOVE to cook with pumpkin, I wanted to experiment with a little pumpkin puree and pumpkin pie spice to come up with a nice Pumpkin Pie Oatmeal recipe for Meatless Monday.

This recipe is super easy and took only 5 minutes to make. Pumpkin is nutrient-rich — a cup of pumpkin contains 200% of the RDA of Vitamin A, which keeps your vision sharp — so it makes a great addition to oatmeal!

 

Pumpkin Pie Oatmeal Recipe

 

Here’s what you need to make one serving:

  • 1/2 cup quick-cooking rolled oats
  • 1/4 cup plus 2 tablespoons milk (may need more depending on desired consistency)
  • 1/4 cup canned pumpkin puree
  • 1/8 teaspoon pumpkin pie spice
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon ground cinnamon

 

Directions:

  1. Mix together oats and milk in a microwave-safe bowl. Cook on high for 90 seconds, stirring once.
  2. Check consistency and add more milk if you want it thinner. Cook for another 30 seconds.
  3. Stir in pumpkin puree, pumpkin pie spice, cinnamon, and brown sugar. Heat another 30 seconds and serve.

 

Question: What are some of your favorite Pumpkin recipes?  Any breakfast favorites?  Share them below!

For more Meatless Monday recipes, click here.

 

 

Meatless Monday Recipe: Butternut Squash Soup with Granny Smith Apples

Another Happy #MeatlessMonday to you! If you’ve been following me for awhile, you know two things.  1) I love making soup, and 2) I love cooking with butternut squash.

I was looking for a different taste than my usual favorite butternut squash soup recipe … something not as garlic-ky … so I started experimenting.  I had a few granny smith apples in the fruit bowl, and I felt like the tart apple flavor would be really nice with the butternut squash.

I was right! After I made it, I felt like this Butternut Squash Soup with Granny Smith Apples was the best of any soup I’d ever made! Not bad for an experiment.  I highly recommend giving this a try. It was super easy to make, not a huge time commitment, and like I said … it tasted REALLY good!

Meatless Monday: Butternut Squash Soup with Granny Smith Apples

Here’s what you’ll need:

  • 2 pounds whole butternut squash (1 medium-sized squash), seeds removed and cut into 2-3 inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium Granny Smith apple
  • 1/2 medium yellow onion
  • 1/2 teaspoon sage powder
  • 1 teaspoon fresh grated ginger
  • 4 cups low-sodium vegetable broth
  • 1/4 cups water
  • 1 1/2 teaspoons kosher sea salt
  • 1/4 teaspoon freshly ground black pepper

 

Directions:

  1. Preheat oven to 350 degrees.  Peel the skin off of a medium-sized butternut squash.  Cut into 2-3 inch pieces and add to a roasting pan.  Add olive oil and water to roasting pan and toss with the squash, coating well.  Roast for about 50 minutes or until squash is tender.
  2. While the squash is roasting, peel and core the apple and cut into a medium dice. Cut the onion into medium dice. Melt the butter Dutch oven or small stock pot over medium heat. Add the apple, onion, and sage. Season with salt and pepper, and cook until soft (7 – 10 minutes) stirring every couple of minutes so it does not stick. Remove the pan from the heat and set aside.
  3. When the squash is done, remove from oven and add the apple/onion mixture as well as the fresh grated ginger to the roasting pan.
  4. Add about one cup of the squash apple mixture to a blender with one cup of the vegetable stock.  Puree until smooth and put back into your dutch oven/stock pot.  Repeat until all of the squash has been pureed with the remaining vegetable broth. If you desire a thinner consistency, you can add a little water to the puree.
  5. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed. Enjoy!

 

Question: Do you have a favorite butternut squash soup recipe? If you do, please add your link in the comments below!

 

 

Meatless Monday Recipe: Tofu and Walnut Lettuce Cups

One of my favorite appetizers when I go out for Chinese food are Lettuce Wraps! I’m always bummed when there isn’t a vegetarian version on the menu, but so many restaurants have both a chicken & a veg version now!!

It seems like a simple dish to whip up at home. Today’s Meatless Monday recipe is from House Foods — made with firm organic tofu will definitely hit the spot if you have such a craving.

And with only 120 calories per serving, you don’t even have to fill guilty! 🙂

 

Photo courtesy of House Foods

Photo courtesy of House Foods

 

INGREDIENTS:
½ package (7 oz) House Foods Organic Tofu Firm, drained well
1 teaspoon olive oil
1 clove of garlic, minced

Sauce:
1 ½ tablespoon Miso (red or awase)
1 teaspoon soy sauce
1 ½ tablespoon hoisin sauce
1 teaspoon Sake
1 teaspoon sugar
½ cup chopped walnuts
½ teaspoon corn starch mixed with ¼ cup cold water

To Serve:
Lettuce, shredded carrots, chopped cilantro

DIRECTIONS:
In frying pan, heat olive oil, garlic, and Tofu over moderately high heat, breaking up the Tofu into small pieces with a wooden spoon (can also be cubed beforehand according to preference). Cook until Tofu and garlic gets well toasted.

Add all the sauce ingredients and continue cooking for a few minutes, stirring constantly.

Add the water and cornstarch mixture in, stirring until mixture thickens. Mix walnuts in.

Serve them on lettuce cups, topped with shredded carrots and chopped cilantro.

Enjoy!!

From house-foods.com

From house-foods.com

Learn more about Meatless Monday here.

MM-Bloggers-on-Board-WS

Meatless Monday Recipe: Winter Vegetable Shepherd’s Pie

Ahhh, that crisp fall chill is in the morning air.  How it does inspire me to whip up comforting dishes and start baking!

Question: What are you favorite fall foods?  Do you crave more sweet or savory goodies?

When I was a kid, my mama used to make a mean shepherd’s pie! Hers was a more traditional version, with ground beef and cheddar cheese that crisped up just right under the oven broiler.

After I became a vegetarian, I started searching for meatless versions of all of the foods that I loved growing up. I have been making this Winter Vegetable Shepherd’s Pie from Food & Wine magazine for a few years now. The creamy mashed potatoes are rich enough that you don’t miss the meat.

 

Winter Vegetable Shepherd's Pie

Here’s what you’ll need:

  • 2 pounds baking potatoes (about 4), peeled and cut into large pieces
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon fresh-ground black pepper
  • 1 cup heavy cream
  • 6 tablespoons butter
  • 1 large onion, sliced
  • 1 clove garlic, minced
  • 4 cups sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root
  • 2 carrots, sliced
  • 1/4 teaspoon dried thyme
  • 3 cups vegetable stock

Directions:

  1. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.
  2. Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.
  3. Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
  4. Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and broil until lightly browned, about 5 – 7 minutes.

Note: Some broilers work much more quickly than others, so keep an eye on your dish while its under the broiler so it doesn’t burn!!

 

winter-vegetable-shepherds-pie-sm