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


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

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

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.




Learn more about Meatless Monday here.


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


  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!!






Meatless Monday Recipe: Jamie Eason’s Chocolate Protein Bars

Happy Meatless Monday!  I’ve been on big baking kick lately, trying out several treats that stick to the Clean Eating rules!

I’m a big fan of grabbing a protein bar on the way out the door to enjoy as a mid-morning snack.  I literally had a standing order with Amazon Prime for my Chocolate Peppermint Stick Luna Bars!

Since I’m trying to avoid dairy and eat foods without preservatives as often as possible, I’ve been making batches of protein bars in my kitchen to grab instead.  This week, I’m sharing another Jamie Eason recipe with you that is a clean treat that is also dairy-free.

Jamie Eason's Chocolate Protein Bars

Here’s what you need:

  • 1 cup Oat Flour (I like Bob’s Red Mill Oat Flour which you can order on Amazon at a great price! Jamie uses this brand in her recipes too!)
  • 4 egg whites
  • 2 scoops Vanilla Whey Protein Powder
  • ½ cup Truvia Baking Blend
  • ½ tsp baking soda
  • ¼ tsp salt
  • 8 oz berry-flavored baby food
  • 3 tbsp baking cocoa
  • 4 oz water


1. Preheat oven to 350 degrees.
2. Mix dry ingredients (oat flour, vanilla whey protein, baking soda, salt, baking cocoa, Truvia) together in a large bowl using a wisk.
3. Add wet ingredients (egg whites, baby food, water) on top of the mixed dry ingredients and stir well.
5. Spray an 8 x 8 Pyrex dish with a nonstick cooking spray and pour batter into dish.
6. Bake 30 minutes in oven.

This recipes makes 16 squares.  Serving size = 2 bars.

Clean Eating Brownies

Nutritional info for one serving (2 bars): Calories 96; Fat 1.4 grams; Total Carbs 12 grams; Protein 10 grams



Meatless Monday Recipe: Grilled Polenta and Balsamic Mushrooms


It’s been more than six months since the last Whole Living issue hit my mailbox, but MAN do I still miss it 🙁  I SO looked forward to diving into that magazine.  Luckily, the website is still up and running, and to honor my feelings of nostalgia I decided to pull today’s Meatless Monday recipe from the Whole Living archives.



Today, I’m featuring Grilled Polenta and Balsamic Mushrooms from Whole Living magazine’s website.  The notes actually say this was originally from Martha Stewart Living, October 2007.  It looks delicious!  It cooks up quickly, but give yourself an hour to let the mushrooms marinate.  Here is what you’ll need to make 4 servings.


  • 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon coarsely chopped fresh thyme
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper, to taste
  • 1/3 cup balsamic vinegar
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1/2 cup vegetable stock
  • 12 pieces set polenta cut into 1-inch-thick rectangles or triangles
  • 2 cups arugula
  • 8 ounces Parmigiano-Reggiano, shaved


Toss portobellos with garlic, herbs, salt, pepper, vinegar, and 1/4 cup oil in a large bowl. Let stand at room temperature, tossing occasionally, for 1 hour.

Transfer portobellos to a plate. Pour marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 1 minute. Add stock. Raise heat, and bring to a boil. Reduce heat, and simmer until reduced by half, about 10 minutes. Stir in remaining tablespoon oil, and remove from heat.

Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Lightly brush top and bottom of polenta with oil, and place in center of grill. Cook, flipping once, until polenta is marked, crisp, and no longer sticks to grill, 6 to 8 minutes per side. Meanwhile, place portobellos on cooler part of grill, and cook, turning frequently to avoid burning, until tender, about 10 minutes.

Place arugula on a platter, and arrange polenta and portobellos on top. Drizzle about half the sauce over portobellos. Top with Parmigiano-Reggiano. Serve immediately with extra sauce on the side.



Meatless Monday Recipe: Southwestern Cheddar Steak Fries

Happy 1st of July!  In my opinion, no burger (veggie or otherwise) is complete without a side of fries!  I consider myself a french fry connoisseur — try them wherever I go!  These fabulous fries were featured in the June 2013 issue of Clean Eating magazine.  While you are grilling this 4th of July, try cooking up a batch of these as well (hint: total time is less than 30 minutes!)

Oh, and they are only 154 calories per serving!  Can’t beat that!

Photo by Edward Pond - courtesy of Clean Eating Magazine

Photo by Edward Pond – courtesy of Clean Eating Magazine


  • 1 lb red or Yukon gold potatoes, scrubbed and cut lengthwise into 3/4-inch wedges
  • 1 tbsp extra-virgin olive oil
  • 2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1 oz finely shredded reduced-fat sharp cheddar cheese
  • 1/3 cup finely chopped red bell pepper
  • 2 tbsp finely chopped cilantro

How to Prepare:

  1. Preheat oven to 425°F. Line a large baking sheet with foil. Place potatoes on baking sheet, drizzle evenly with oil and toss to coat lightly. In a small bowl, combine paprika, cumin and garlic powder. Sprinkle paprika mixture evenly over both sides of potatoes, then arrange potatoes in a single layer. Bake in center of oven for 10 minutes, then flip and stir, and bake for 7 minutes or until lightly golden and tender when pierced with a fork.
  2. Remove from oven. Sprinkle with salt, cheese and pepper. Bake for 2 minutes more or until cheese has melted slightly. Sprinkle with cilantro and serve immediately for peak flavor.

Nutrients per serving (2/3 cup serving cheddar steak fries): Calories: 154, Total Fat: 5 g, Sat. Fat: 1.5 g, Carbs: 22 g, Fiber: 2 g, Sugars: 0.5 g, Protein: 5 g, Sodium: 187 mg, Cholesterol: 5 mg


Meatless Monday Recipe: Stuffed Portobello Mushrooms

Looking for some Meatless Main Dishes for dinner tonight or for your upcoming 4th of July festivities?  Look no further than these savory Stuffed Portobello Mushrooms.

Stuffed Portobello Mushroom

Yield: 4 stuffed mushrooms


  • 1 tablespoon extra virgin olive oil
  • Balsamic vinegar
  • 4 large portobello mushrooms
  • Ground black pepper
  • 6 ounces kale, roughly chopped
  • 2 Roma tomatoes, diced
  • 1/3 cup shredded reduced-fat white cheddar cheese
  • Canola-oil cooking spray


1) Preheat oven to 375F.

2)  Remove stems & inside gils of the portobello mushrooms.  Spray inside of a glass/Pyrex dish large enough to hold all four portobellos (a 9 x 9 square pan should work).  Place the mushrooms inside the dish and brush insides of the with olive oil.

3)  Add kale, shredded cheese, and then tomatoes to each of the mushroom caps.  Splash a little extra olive oil on top of each.  Don’t be afraid to pile on the toppings — they will reduce down while cooking.  Splash a little balsamic vinegar on top of each, then season freshly ground black pepper.

4)  Bake in the preheated oven until mushrooms are cooked through and cheese bubbles, about 25-30 minutes.  Serve immediately.


Do you have a favorite vegetarian recipe? Tell me about it below, and you may be featured on our blog!

Meatless Monday Recipe: Tomato Basil Pizza with Gluten-Free Crust

Someone on Instagram posted a picture of a gluten-free pizza crust yesterday, and it looked so good I couldn’t stop thinking about it!  So, I was off to collect ingredients to make it for dinner last night and so I could share this recipe with you for this week’s Meatless Monday Recipe Idea!

You won’t believe what’s in this pizza crust — it’s cauliflower!  The recipe for the crust comes from SparkPeople.  The prep time on the original crust recipe states 15 minutes.  I can assure you that it takes much longer than that!  I think it took me about an hour to get everything prepped before I baked the crust.  Not a deal-breaker but wanted to give you fair warning! 🙂

Gluten-Free Tomato Basil Pizza

If you make this yourself, can you leave a Comment below & let me know how it turned out for you?  I’d like the crust just a little crispier if possible.  If you found something that worked, please share below!


For crust:

  • 1 cup raw, chopped cauliflower* (chop in a food processor for quickest & best result)
  • 1 egg
  • 1 cup mozzarella cheese
  • 1 tsp fresh oregano
  • 1 tsp fresh thyme

For pizza toppings

  • 2 sliced roma tomatoes
  • 6 fresh chopped basil leaves
  • 1 cup mozzarella cheese
  • 2 tbsp extra virgin olive oil
  • Pizza sauce (optional)
  • Salt & freshly ground black pepper (to taste)

*1 cup chopped cauliflower is about 2 1/4 cups florets


Makes 4, 1-slice servings. Can be doubled for a larger pizza

Preheat oven to 450 degrees.

Spray a cookie sheet with non-stick spray or line a cookie sheet with parchment paper.

In a medium bowl, combine chopped cauliflower, egg, mozzarella and all desired spices. Press evenly on baking pan.

Bake at 450 degrees for 12-15 minutes (up to 20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, pour olive oil and use a pastry or baking brush to spread the oil over the crust evenly.  Add sauce (if using) then toppings and cheese.

Place under broiler, on high heat, until cheese is melted.  Keep a close eye on it so the crust doesn’t burn!  Enjoy!

Did you make this?  Did you change it up at all by adding different toppings or other ingredients to the dough?  Don’t forget to tell us how it turned out in the Comments below!


Summer Coleslaw: A #MeatlessMonday Recipe


I love the warm days of summer.  Sometimes, I don’t love cooking on a hot summer night though!

I found this recipe in a new cookbook that my mother-in-law gave me for Christmas, The Meat Free Monday Cookbook: A Full Menu for Every Monday of the Year

The Meat Free Monday Cookbook

I’m not gonna lie … my memories of coleslaw are not good ones!  I’m transported to a mayonnaise-soaked mess with carrots and raisins from my elementary school cafeteria’s lunch line.  Beyond gross!!

This version made me a believer!  Try this fresh Summer Coleslaw!  I promise you won’t think about your old school cafeteria even once!  🙂

This recipe serves 4.

Summer Coleslaw Recipe


  • 2 medium-large carrots (coarsely grated)
  • 1/2 white cabbage (shredded)
  • Handful of trimmed snow peas
  • 6 scallions, sliced
  • Handful of trimmed radishes
  • 1 tablespoon poppy seeds
  • 2 tablespoons roughly chopped toasted hazelnuts
  • 2 tablespoons flat-leaf parsley, chopped
  • Juice from half a lemon
  • 3 tablespoons hazelnut oil
  • Salt and freshly ground black pepper, to taste


  1. Peel and coarsely grate 2 medium-large carrots into a large mixing bowl.
  2. Finely shred half of a white cabbage and a handful of trimmed snow peas and add to bowl.
  3. Finely slice 6 scallions and a handful of trimmed radishes, and add along with 1 tablespoon poppy seeds, 2 tablespoons roughly chopped toasted hazelnuts, and 2 tablespoons freshly chopped flat-leaf parsley.
  4. In a separate small bowl, whisk together the juice of 1/2 lemon and 3 tablespoons hazelnut oil and season well with salt and freshly ground black pepper.
  5. Pour over the coleslaw and gently mix together.

Other Recipes You’ll Love:

Meatless Monday Tomato Basil Salad

Tomato & Basil Salad with Feta

Snap Pea Salad

Snap Pea Salad