Meatless Monday

May 02

This Avocado & Heirloom Tomato Gazpacho from Jerry James Stone is big on flavor, slightly spicy, and ready for your next warm weathered Meatless Monday: http://bit.ly/11YldLu

This Avocado & Heirloom Tomato Gazpacho from Jerry James Stone is big on flavor, slightly spicy, and ready for your next warm weathered Meatless Monday: http://bit.ly/11YldLu

Apr 30

Meatless Monday Mushroom Madness with rachaelraymag: Daily Bite: When you’re going vegetarian or looking for a satisfying meatless recipe, reach for mushrooms! With their distinctive texture and flavor boosting powers, you won’t even notice the meal is missing meat. Find out more about the magic of mushrooms—no, not that kind of magic—and 4 of our favorite recipes here!

Meatless Monday Mushroom Madness with rachaelraymag:

Daily Bite: When you’re going vegetarian or looking for a satisfying meatless recipe, reach for mushrooms! With their distinctive texture and flavor boosting powers, you won’t even notice the meal is missing meat.

Find out more about the magic of mushrooms—no, not that kind of magic—and 4 of our favorite recipes here!

Apr 29

Kale Ratatouille: Shredded kale is added to the mix of this classic French dish which highlights the beauty of zucchini, tomatoes and fresh herbs. Serve this Kale Ratatouille over Black Rice with Shaved Scallions. This recipe comes to us from Stefanie Sacks ofStirring the Pot radio.

Kale Ratatouille: Shredded kale is added to the mix of this classic French dish which highlights the beauty of zucchini, tomatoes and fresh herbs. Serve this Kale Ratatouille over Black Rice with Shaved Scallions. This recipe comes to us from Stefanie Sacks ofStirring the Pot radio.

takepart: Happy (Meatless) Monday! We’re so pumped about these baked black bean burgers. Check out the recipe here!

takepart:

Happy (Meatless) Monday! We’re so pumped about these baked black bean burgers. Check out the recipe here!

Korean BBQ Tofu Tacos: These tacos are international fusion at its best as Korean BBQ spices flavor a Mexican dish that needs no grill. Tofu is marinated in chili, ginger and lime then sautéed in a wok, while cabbage brings a crunchy helping of vitamin K to the tasty tacos. This recipe comes to us from Kristina of FormerChef.com.

Korean BBQ Tofu Tacos: These tacos are international fusion at its best as Korean BBQ spices flavor a Mexican dish that needs no grill. Tofu is marinated in chili, ginger and lime then sautéed in a wok, while cabbage brings a crunchy helping of vitamin K to the tasty tacos. This recipe comes to us from Kristina of FormerChef.com.

Apr 28

Tomorrow is Meatless Monday! Will you give peas a chance? 

Tomorrow is Meatless Monday! Will you give peas a chance? 

(Source: stopsleeping-wakeup)

Apr 27

cookingchannel: This Tofu Salad With Chive-Ginger Oil is packed with enough protein to make it a filling main dish. Leftovers, if there are any, are brown-bag worthy, but keep the dressing on the side and add if before you eat so the greens don’t get soggy. Click here for this Meatless Monday recipe!

cookingchannel:

This Tofu Salad With Chive-Ginger Oil is packed with enough protein to make it a filling main dish. Leftovers, if there are any, are brown-bag worthy, but keep the dressing on the side and add if before you eat so the greens don’t get soggy.

Click here for this Meatless Monday recipe!

Apr 26

whatjesseats: This Soba Noodle & Raw Veggie Salad has been calling my name for a while now. Red cabbage, red pepper, carrots, edamame, jalapeno, and scallions tossed with soba noodles in an easy soy-sesame-lime dressing. What’s not to love?

whatjesseats:

This Soba Noodle & Raw Veggie Salad has been calling my name for a while now.

Red cabbage, red pepper, carrots, edamame, jalapeno, and scallions tossed with soba noodles in an easy soy-sesame-lime dressing. What’s not to love?

“Movements such as “Meatless Mondays,” as well as concerns about food quality and a tighter economy, have more Americans treating meat as the side dish. And it shows in how we shop. The number of farmers markets has more than doubled during the last 10 years, and meat consumption is down 12 percent since 2007.” — The fresh, mainstream look of vegetarian cooking - StamfordAdvocate