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

 

Vegetables in Coconut Milk Recipe

It’s that time again!  Another delicious recipe coming your way for Meatless Monday.  I’m totally craving Thai food today, so I’m serving up Vegetables in Coconut Milk.

This is super quick & tasty.  Prep + cook time is about 35 minutes.

Here’s what you’ll need:

  • 2 tablespoons vegetable oil
  • 2 cloves garlic (chopped)
  • 1 tablespoon fresh grated ginger
  • 1 medium eggplant, diced
  • 1 medium sweet potato, diced
  • 4 ounces fresh green beans, cut into 2 inch pieces
  • Pound and a half of fresh asparagus, cut into 2 inch pieces
  • 1/2 cup canned coconut milk (I like A Taste of Thai Light Coconut Milk)
  • 2 teaspoons water
  • 2 teaspoons fish sauce
  • 2 cups baby spinach
  • 1/2 cup fresh basil leaves

Directions:

Heat vegetable oil in a wok.  Add ginger and garlic and cook for about 1 minute.  Add the eggplant, sweet potatoes and 2 teaspoons of water, cooking for about 5 minutes over medium heat.  Stir often!

Add the green beans, cover, and steam for 4 minutes.  Shake the wok during cooking to prevent the green beans from sticking.

Add the asparagus & coconut milk and cook until the asparagus is tender (about 3 minutes).  Add the fish sauce, baby spinach, and basil leaves.  Toss until the spinach and basil have softened.  Serve alone or over brown rice.  Add a little chopped basil on top for garnish.  Enjoy!

Other recipes you may enjoy:

Pasta with Broccoli Rabe Pesto

Quinoa with Shiitake Mushrooms

Easy Peasy Roasted Vegetables

Learn more about Meatless Monday!

 

 

Easy Asparagus Risotto

Photo courtesy of Sunset Magazine

Looking for new dinner ideas?  This hearty and easy asparagus risotto recipe is rich and delicious – a treat for both vegetarians & meat-eaters alike.  This is a perfect recipe to try this spring while there is plenty of fresh asparagus around!  This recipe makes about 4 servings.

Ingredients:

4 cups vegetable broth
2 tablespoons olive oil
1 cup Arborio rice
1 1/2 pounds asparagus, ends trimmed and cut into 2-inch pieces
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese

Preparation:

In a saucepan, bring broth to a simmer.

Heat olive oil in a large pot. Add the rice, and cook, stirring, until rice is browned (about 5 minutes).  Stir in the broth about 1/2 cup at a time.  Continue cooking, stirring constantly until almost all of the broth is absorbed before adding more.  Cook about 20 minutes, or until rice is al dente; add hot water if you need more liquid. About 5 minutes before the rice is done, add asparagus, butter, and parmesan. Cook until the asparagus is tender, but still crisp.  Enjoy!

Other vegetarian recipes you might enjoy:

Sweet Potatoes with Coconut, Pomegranate, and Lime

Vegetarian Skinny Cowboy Soup

Cold Asian Vegetable Pasta Salad

Vegetarian Sweet Potato Risotto

Want to learn more about Meatless Monday?  Visit their site by clicking here.

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