Meatless Monday

Eats: Vegetables in Coconut Milk - Meatless Monday 008

Vegetables in Coconut MilkWhat You'll Need: 

  • Basmati Rice
  • 2 zucchini
  • Bell peppers, 1 Red and 1 Yellow
  • Onion
  • 3/4 C Coconut milk
  • 1T olive oil
  • 1/2 t curry powder
  • 1/2 t cayenne powder
  • salt
  • pepper

What To Do:

  • Seed and dice the bell peppers
  • Slice the zucchini
  • Chop onion
  • Saute the onion and bell peppers in a skillet with olive oil for 10 minutes
  • Add the zucchini. Continue cooking for 5-10 minutes. 
  • Add curry powder and cayenne powder
  • Add coconut milk. Let cook for another 5 minutes. 
  • Salt and pepper to taste

Serve over a bed of basmati rice. I made this when I got home from school today and it really hit the spot. Now, it's time for a nap before I start work. 

Happy Meatless Monday! 

XO Panda

Amanda ❤

Eats: Soy Chorizo Mexican Pizza - Meatless Monday 007

Soy Chorizo Mexican Pizza

I'll be the first to tell you that my favorite fast food restaurant is Taco Bell, but we all know it's not exactly the healthiest. So here's a take on their Mexican Pizza, meatless style, (sort of). I've been eating soy chorizo for years and don't really taste the difference between it and it's meaty counterparts. 

You'll need: 

  • Whole wheat flour tortillas
  • Refried black beans
  • Soy Chorizo
  • Low fat pepper jack cheese
  • Toppings: I used tomato and avocado

What To Do: 

1. Preheat oven 400˚F. 

2. Add a few tablespoons of water to the beans to thin them slightly. Then spread them out on the tortilla so they cover the surface. 

3. Divide the cheese and the chorizo among the pizzas evenly. 

4. Place pizzas on a baking sheet and cook until the bottoms are crispy and the cheese is fully melted. About 15-20 minutes. 

5. Add extra toppings, cut the pizzas in 6 slices and serve. 

I think this would make a good post workout snack or even a good dinner with a spinach salad. 

Enjoy! 

XO Panda

Amanda ❤

Eats: Protein-Packed Lunch- Meatless Monday 006

Protein Packed LunchLike I mentioned on the Open-faced egg sandwich post, I don't want to feature solely Meatless Monday dinner options. I want to show variety when it comes to the meals that you're eating, and this would be a perfect lunch for your Meatless Monday or would even be good as a snack. 

A cup of grapes, a tablespoon of peanut butter, a whole wheat tortilla, a boiled egg, and a few cubes of cheese kept me full for a good 2 or 3 hours. 

XO Panda

Amanda ❤

Eats: Farfalle with Cream and Avocado - Meatless Monday 005

Farfalle with Cream and AvocadoParty foul, guys! I totally forgot to go Meatless this Monday but I made up for it on Tuesday. I made this recipe for dinner. It's one of the recipes from the vegetarian cookbook, I told you about that I'm using to help aid in this venture. My sister decided to partake in Meatless Tuesday with me this week and she mentioned that it would be good with broccoli in it and I couldn't agree more. Broccoli and peas would be a good choice to pop in but it was still good nonetheless. 

You'll Need: 

  • 4 Tbsps EVOO
  • 1 large onion, chopped
  • 2cloves garlic, finely chopped
  • 1 tbsp dry white wine
  • 1 lb. Farfalle
  • 1 ripe avocado
  • juice from 1 lemon, freshly squeezed
  • 1 cup plain yogurt
  • Salt and pepper
  • 1 fresh red pepper, thinly sliced 
  • 1 tbsp fresh parsley, finely chopped

What To Do: 

Heat 2 tbsp of the oil in a large frying pan over medium heat. Add the onion and garlic and saute until softened, 3-4 minutes. Add the wine and simmer until evaporated. Set aside. Cook the pasta in a large pot of salted boiling water until al dente. Peel, pit, and dice the avocado, drizzle with lemon juice to keep from turning brown. Whisk the yogurt, with the remaining 2 tbsp of oil in a large bowl, season with salt and pepper. Add the chile and parsley. Drain the pasta and toss in the yogurt sauce. Add the onion and avocado, toss again and serve hot. 

Serves: 4

Prep time: 30 minutes

Cook time: 20 minutes.

Amanda ❤

Eats: Open Faced Egg Sandwich- Meatless Monday 004

Open Faced Egg Sandwich

This week I thought I'd share a breakfast option for Meatless Monday. I don't really share breakfast meals mostly because I don't really eat it but I thought I'd share this one.  

It's so simple that I don't really think I need to tell you what to do, but I'll tell you what I did. Toasted wheat bread, a slice of muenster cheese, fried egg, and spoonful of salsa and a side of watermelon. That's it. 

That's some variety for you for Meatless Monday. Ha! 

Amanda ❤

Eats: Pesto Lasagna - Meatless Monday 003

Pesto-Lasagna

 

You'll Need: 

  • Pesto (recipe for fresh pesto below)
  • Grated Parmesan
  • Lasagna sheets
  • Salt

I used pre-made pesto from my local grocer but if you want to make it fresh, you can.

You'll need: 1 bunch of basil, 2 garlic cloves, 1 tbsp grated pecorino, 1 tbsp grated parmesan, 1 tbsp pine nuts, 1/2 C olive oil.

Wash and dry basil. Peel and chop garlic. Put the basil, pecorino, parmesan, garlic, and pine nuts in a blender and pulse to a smooth paste. Add the oil a little at a time and season slightly with the salt. Set aside in fridge. Cook lasagna sheets in salted boiling water until al dente and drain. Layer and alternate with lasagna and pesto. Last minute I decided to add some sun-dried tomatoes but that's completely optional. 

XO Panda

Amanda ❤

Meatless Monday 002: Sun-Dried Tomato Potato Tacos

Sun-dried Tomato Potato TacosThis isn't the most appealing food photo that I've taken but let me tell you, it's delicious. Once a month I get a heavy carb craving. (Thanks, lady problems) In an effort to maintain my goal of completing 52 weeks, if not more, of Meatless Monday I chose to make these. They're super simple to make.

You'll need a jar of sun-dried tomatos, everything else that you use to make mashed potatoes, and shredded cheese. 

Make mashed potatoes. When it's all done, mix in as many tomatoes as you like. Heat up a corn tortilla until it's soft and spoon potatoes into tortilla, add cheese. After you've made as many as you want to make, heat up a small pan with a little oil and fry the shells until crispy. Drain the excess oil from the shells, and enjoy. 

XO Panda

Amanda ❤

Eats: Lentil Soup - Meatless Monday 001

Lentil Soup

I've been craving my grandma's lentil soup for about a week now. Usually I can hit up my Tia Nancy on Facebook for the recipe, but I feel like I'm always asking her for the same three recipes. Off to Internet-land I went and landed on the Food Network site. I think it's the first result that shows up in the search. 

I'm not a patient cook. I like things to be done between 45 minutes to an hour and a half, max. I saw that this would only take an hour and 15 minutes minutes, including prep. That's good enough for me. 

Alton Brown's Lentil Soup

You'll Need: 

  • 2 tbsps olive oil
  • 1 C finely chopped onion
  • 1.5 C finely chopped carrot
  • 1.5 C finely chopped celery
  • 2 tsps kosher salt
  • 1 lb lentils, rinsed and picked
  • 1 C peeled and chopped tomatoes
  • 2 Qts chicken or vegetable broth
  • 1.5 tsps coriander
  • 1.5 tsps cumin

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

 

I thoroughly enjoyed it. I read the reviews and one mentioned it being thick and not having enough fluid. I have to agree. I'd prefer it to have a little more soup consistency rather than a stew consistency. As you can tell I don't have an emersion blender or I would have used it, but that wasn't of much import to me.  I also added habañero sauce to give it a little kick. 

Amanda ❤

Meatless Monday Brought to You by Bzzagent- Spicy Hawaiian Sliders

Spicy-Hawaiian-Sliders-bzzagent

I got invited to the Bzzagent MorningStar Farms campaign recently and I got to choose a complimentary MorningStar Farms product to test. Beings that I like spicy food, I chose to try to Spicy Black Bean patties. I originally didn't want to do "hamburgers" but then decided to spin it slightly. I thought I'd do sliders instead. 
 
Using King's Hawaiian Sweet Rolls, a slice of Pineapple, Romaine lettuce, Chipotle ranch dressing and Jalapeños, I created Spicy Hawaiian Sliders. Grill the slice of pineapple. Then quarter the patty and pineapple. Use the Chipotle Ranch dressing as the condiment. Add a piece of lettuce and a few jalapeños and you're set.  1 patty makes 4 sliders.
 
I had tasted MorningStar patties before and didn't have quite a positive experience the first time, but I was willing to try it again and I'm glad I did. I was intrigued with the thought of Spicy Black Bean patties. I really loved the taste of the patties. As soon as I opened the package, I could tell they were going to be spicy. The texture of them didn't even remind me that it was actually meatless. I could definitely see myself eating more of these if I decided to continue doing Meatless Monday. 
Spicy-Black-Bean-Hawaiian-Sliders-bzzagent

For this, I have four coupons to give away with a savings of $1.00 off any ONE MorningStar Farms product. You know, if you want one. :)
 
Disclaimer: I'm a Bzzagent and I received this product complimentary from Bzzagent for review purposes and the above is my 100% honest opinion. 
 
Amanda ❤