Category Meatless Monday Recipes

Meatless Monday – 2012 Recap and Favorites

* For this week I decided to do a 2012 recap of my most popular Meatless Monday posts from 2012. Not only are they some of the most highly visited on my site, but they are also some of my personal favorites. Take a look below and remember you can always check through my All Recipes tag for additional vegan recipes!


Asparagus Quiche with Tomatoes and Tarragon

Mom’s Curried Lentil Soup

pesto pizza med
Pizza Galore
(pesto pizza and an asparagus lemon pizza)

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Meatless Monday – As simple as Mac and Chreese!

mac and chreese

There’s something super simple about boxed macaroni and cheese, you know? One thing going vegan has meant is that I am now constantly checking labels and coming up with dairy products ranging from milk powder, whey, butterfat, etc. Sometimes it’s overwhelming and frustrating, to be honest. American companies put milk stuff in absolutely everything. Sometimes I just want a simple dinner out of a box. Fortunately, as the vegetarian/vegan movement gets bigger, as awareness of what we’re putting into our bodies and the consequences those choices are having, there are more and more readily available options.

This box of macaroni and “chreese” was something I had been meaning to try for a while. I have a childish love of boxed mac. It was something I did not get a lot as a child so when I got out on my own I got excited about finally having the option! Getting it “back” since I quit cheese was just as exciting as the days I knew I could make it any time I wanted (in my dorm room microwave of course!).

That said- I like to spice up my food. So here is one simple way to make something as easy and inexpensive as boxed mac into a dinner worth having! It may not be the healthiest, it may not be something I should have every night, but ladies and gentlemen, sometimes you need something that’s just a little bad.

Boxed Mac and Chreese, a surprising delicious dinner

Serves 2- and calories should not be counted ;)

what you’ll need

° 1 box of mac and “chreese” (and everything the box calls for, i.e. milk, butter, etc.)
° 1/4 tsp paprika
° 1/4 tsp cayenne
° 1/4 tsp mustard seeds
° 1/4 lb trimmed asparagus cut into 1″ pieces
° 1 tbsp butter
° 1/2 tsp minced garlic

what you’ll do

- Prepare box mac to package specifications with the following exception:
° Add paprika, cayenne and mustard seeds to cheese mixture and prepare as normal
- Sautee asparagus in butter and garlic
- Stir asparagus into finished mac and serve with hot sauce

asparagus mac and chreese

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Meatless Monday – Hipster (Mason Jar) Pancakes

* Man- it’s been a while since I posted a recipe, huh? Sorry about that and I’m back on track.

So, lately Jason has been craving breakfast so I feel compelled to make him something other than chopped fruit. I try to keep it quick and easy since we both only have a few minutes to cook/eat. This weekend I went with something new. Piggy backing off the idea that brownies can be mixed in a mug/bowl and microwaved I thought perhaps the same can be said about pancakes. Like magic it worked! There’s only a handful of ingredients that take almost no time to put together and it’s ready in a jiffy.

Take a look and consider a five minute breakfast tomorrow (or any) morning! :)

Serves two.

what you need
1 c whole wheat flour
1-1.5 tbsp baking powder
2.5 tbsp white (or brown) sugar
2.5 tbsp dairy free butter
.75 c dairy free milk (almond or coconut are best)
pinch of salt
Fruit of your choice (raspberry, strawberry, blueberry, etc.)

(I also find that adding a small drizzle of grapeseed oil gives a nice texture)

what to do

- Melt butter
- Mix dry ingredients
- Mix milk/butter (and optional oil)
- Mix wet/dry ingredients until it forms a batter
- Fold in fruit
- Spoon batter into two 12-16oz mason jars (batter will rise 2-3 times)
- Microwave for 90-120 seconds (until a knife comes out clean)
- Top with butter/syrup/fruit compote/etc. and enjoy!

Note: Make sure to ask your kitties to help, if applicable.




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Meatless Monday – Pizza, pizza, pizza!

.I’ve been on a pizza kick lately. I’m not entirely sure why, but man oh man, I’ve been making pizzas all of the time. It’s a bit ridiculous, to be honest, but Jason and I get cravings, you know? And it is what it is. It’s just such a versatile lunch/dinner/leftovers meal, not to mention how inexpensive and I just cannot pass it up.

It does become a little bit of a hassle in that I don’t eat cheese and he does, but we have found work arounds, and recently he has allowed me things like vegan pepperoni so we meet somewhere in the middle and it turns out great. It seems somewhat silly for me to write a recipe for pizza, but I figure I’ll include some of my favorite toppings , a couple of pictures, and you can see how I do them and then run with it.

Either way, happy Meatless Monday, and always feel free to drop a line. :)

The pizza pictured below consisted of the following: Vegan pepperoni, baby portabella mushrooms (diced), red bell peppers (diced) and white onion (also diced); it had red sauce and Daiya mozzarella flavored “cheese”

Additionally, getting away from the red sauces: my lemon/alfredo pizza and pesto pizza are two of my very favorites.
I’m a huge fan of pineapple/white onion/jalapeño, bbq sauce/gardein or beyond meat vegan “chicken” strips/red onion, taco sauce/refried beans/cheddar with shredded lettuce/raw onion/pico de gallo on top after being baked.

Now, for pizza crusts I have been buying mine pre-made at Publix, but I hear that it’s super easy to make, so I think in the near future you can look froward to seeing a post about just how easy it is- just keep your eyes peeled.

And finally, my past point. Pizza is so simple, so inexpensive and so much fun that you can even make your own pizzeria styled dinner settings for a truly Italian style dinner. Below I have our pizza on a pizza stone, I used a brush to put some grapeseed oil on the crust, poured two glasses of red wine, lit two votive candles, poured some vegan parmesan cheese and red pepper flakes in a small whiskey glass, folded paper towels for napkins and used my peppermint striped dish towels for our pizza “tablecloth”. Simple, delicious and fun for the whole family!

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Meatless Monday – Asparagus Quiche with Tomatoes and Tarragon from Veganomicon

I don’t buy a lot of cookbooks these days. I find more often than not that my own knowledge of what I do and do not like combined with my iPhone+internet gives just about every recipe and insight I might need. With that out of the way: buy the Veganonimcon right now.

So, here’s how it happened that I, Ms. Anti-Cookbook decided this is a must have. I bought the pie dish in the photo from Crate & Barrel for less than $6 and was really excited to test it. I had also been talking with Meg (The Snarky Chickpea) about ways to get her to eat (and more importantly like) tofu. I wanted to give her a vegan tofu quiche, instead I stumbled across the beauty pictured above. It’s the Asparagus Quiche with Tomatoes and Tarragon from the book. I did make a few adjustments but on the whole? Oh my word. If the rest of the book is half as good anyone buying it is in for a treat.

I’m going to post the recipe with my adjustments, and you can look forward to seeing more from this as soon as I have it, but from here on out you’ll have to buy the book to get the recipes that I review and photograph. I firmly believe the authors definitely deserve to profit from their amazing accomplishments.

Asparagus Quiche with Tomatoes and Tarragon (with a few Nicole Leigh modifications)

what you need:

  • 1 frozen pie crust (vegan)
  • 2 1/2tbsp grapeseed oil
  • 1 pound trimmed asparagus cut in 1/2″ pieces (set a few tips aside if you want garnish)
  • 1/4c diced shallots
  • 4 cloves minced garlic
  • 1c walnuts
  • 1 can navy beans, rinsed and drained
  • 1/4c fresh tarragon
  • 2tbsp cornstarch
  • 1/4tsp ginger
  • Salt/pepper to taste
  • 1/4c dairy free breadcrumbs
  • Tomato slices (really they’re just for garnish)

what you do:

  • Heat skillet over medium-high saute the asparagus in a tablespoon of oil until they begin to soften.
  • While the asparagus is cooking, put the walnuts, tarragon, ginger, salt and pepper in a food processor. Pulse into crumbs so no whole walnuts are left.
  • Remove the asparagus from the pan and transfer half to a to a plate to cool and half to a small bowl. Saute the shallots in another tablespoon of oil until they become translucent  Add the garlic and saute for a few more minutes. Add shallots and garlic to the asparagus and let cool for a few more minutes.
  • When the vegetables have stopped steaming, add to the food processor (leaving half the asparagus untouched). Pulse a few times. Add beans and puree until relatively smooth. Add the cornstarch and pulse until thoroughly combined. Transfer the mixture to a bowl, cover, and refrigerate for about 45 minutes.
  • Preheat the oven to 350 F. Spoon the asparagus filling into the pie crust and smooth out evenly. Sprinkle the top with half the bread crumbs and drizzle with 1 tablespoon olive oil. Then place the tomato slices on top of the bread crumbs (and asparagus if you saved some). Sprinkle on the remaining bread crumbs and some freshly ground salt/pepper.
  • Bake for about 45 minutes. Let cool for about 20 minutes before serving. Serve warm or at room temperature.
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