As we kick off grilling week, we still recognize the importance of staying true to our weekly ritual of Meatless Monday. Just because we can’t throw a juicy steak or salmon fillet on the grill tonight, doesn’t mean we need to deprive ourselves of that awesome charcoal flavor. So get your kebabs and tinfoil ready– you’re gonna need them for these awesome grilled veggie sides.
Spicy Steak Fries (hold the steak!)
Meatless Monday is all about taking our favorite recipes and swapping out the meat for healthy alternatives. You’ve probably had your fair share of veggie burgers by now, but here’s a meaty sandwich idea that may surprise you: Eggplant Sloppy Joes
No sacrifice here! Eggplant simmering in vegetable sauce creates a tender, meaty texture and flavor, and a slice of gooey provolone cheese is just the accent your sloppy joe was always missing. The best part? You can have this delicious meal on the table in about 20 minutes! Now that’s a way to start the week off right!
Get the full recipe here.
What’s one of the easiest ways to get your family to eat their veggies? By stuffing them into a cheesy baked potato, of course! Making a baked potato bar is a great idea for any night of the week, but on Meatless Monday, they’ll definitely guarantee happy, full tummies without overloading on unhealthy foods or desserts. With so many meat-free toppings and fillers, your baked potato possibilities are virtually endless! Here are a few ideas to get you started:
Broccoli-Cheddar Potatoes: Black beans, mashed broccoli-potato mixture and cheddar cheese.
Chili Baked Potatoes: Veggie chili, shredded monterey-jack cheese, salsa, pickled jalapeños, crushed tortilla chips and sour cream.
Mediterranean Baked Potatoes: Chickpeas, feta cheese, diced roasted red peppers, chopped kalamata olives and chopped fresh basil or parsley.
Spinach-Artichoke Baked Potatoes: Sauteed artichokes, spinach and mozzarella cheese.
Tofu’s texture ranges from firm and chewy to soft and silky. Next time you shop, use our handy chart to pick the right block of bean curd for your meal.
EXTRA FIRM: Dense and dry. Holds its shape during high-heat cooking. Marinate cubes or thick slices, then grill or sear as you would steak.
FIRM: Springy and tender. Holds its shape but crumbles easily. Crumble and sauté for a tofu scramble or cut into cubes or thin slices and stir-fry.
SILKEN: Smooth, creamy and very moist. Blend into creamy dips instead of sour cream, or use in smoothies in place of milk.
When you’re stuck in a dinner rut, your first instinct might be to pick up the phone and order takeout. But there’s no need when you can make your same restaurant favorites right in your own kitchen! These takeout recipes are easy to follow and can be on your table in the same amount of time it takes to call for delivery. Even on Meatless Monday, you can make restaurant-quality dishes at home.
Craving Thai food? Our Veggie Pad Thai is full of veggies and flavor without all the extra salt or fat!
How about Italian? Crispy coated eggplant rounds are baked instead of fried in our Cheesy Eggplant Parm.
More in the mood for Mexican? Rach’s Seven-Layer Burritos are full of protein-packed ingredients like refried beans and avocados so you won’t miss the meat!
Usually when we think of German cuisine, bratwurst, schnitzel and other meat-centric dishes come to mind. But there’s a whole vegetarian side of German food that’s just waiting to be discovered. While many dishes are potato-heavy, they can be lightened up with fresh and flavorful vegetables. So while we’re still slowly transitioning into spring, try some of these meatless German comfort foods. Don’t forget the Hefeweizen!
In our April issue, we take you on a culinary journey to parts of the Mediterranean way beyond just Spain and Italy. Countries like Turkey, Israel and Morocco are home to some bold, palate-awakening foods that are chef-, nutritionist- and Meatless Monday-approved. So ditch the traditional Greek salad or Spanish omelet and embrace the flavors of the (meatless) Mediterranean with these dishes:
From our April issue: Spicy Tomato-Poached Eggs
From our April issue: Fried Chickpeas & Fresh Vegetable Salad
Chickpeas, tofu, curry, oh my! One of the easiest cuisines to make meatless yet still feel full and satisfied has got to be Indian. A big bowl of curry is full of exotic flavors and spices to keep things interesting, while hearty vegetables and protein-packed chickpeas are sure to give you that Meatless Monday energy that you’re craving. Here are some of our top meatless Indian recipes, plus a brand new recipe from our April issue, on newsstands tomorrow!
Start with our brand new recipe for Silky Tomato Soup and transform it into
Curried Chickpea Soup with the following ingredients:
In a medium skillet, heat 1 tbsp. EVOO over medium-high. Add 1 chopped onion, one 15-oz. can chickpeas (drained and rinsed) and 1 tbsp. mild curry powder; cook until onion is tender, about 5 minutes. Add to soup. Top with chopped cilantro leaves and toasted fennel seed.
The next stop on our vegetarian culinary journey brings us to Asia. We know it’s easy to call up for some veggie stir fry or miso soup, but why stick to the basics when you can have things like vegetable dumplings and nutty noodles? So drop the take-out menu and try one of our healthy, hearty and oh-so flavorful recipes this Meatless Monday that may even replace your go-to restaurant altogether.
What other ethnic cuisines would you like to see made meatless?
So you’ve had your fun in Italy and you’re ready for your next stop. This week we’re embracing the flavors of Mexico! You may be familiar with fish tacos or beef enchiladas, but we’ve replaced the meat in some classic Mexican favorites with hearty vegetarian ingredients that’ll keep you satisfied until Tuesday. So say “adíos” to meat and “hola” to a Mexican meatless Monday!