Archive for easy vegetarian recipes
Meatless Monday with Martha Stewart Quinoa Spinach Bake
Posted by: | CommentsHello and welcome back for another delicious Meatless Monday recipe. Planet Forward and The Sustainable Scribe proudly endorses the Meatless Monday movement in support of reducing meat consumption to improve personal and planetary health.
On the menu tonight is a quinoa spinach bake that comes by way of Martha Stewart’s Whole Living. This bake is nutritious, delicious and easy to make s let’s get cooking.
Ingredients
• 1 pound spinach, leaves picked and washed
• 2 teaspoons olive oil
• 1 yellow onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 1 tablespoon picked fresh thyme leaves
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon crushed red-pepper flakes
• 2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
• 1 cup nonfat cottage cheese
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• Olive-oil cooking spray
Directions
1. Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs; set aside.
2. Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add spinach; blanch until bright green, about 10 seconds. Transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water, and finely chop; set aside.
3. Heat the olive oil in a medium saute pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes. Remove from heat; transfer to a medium bowl.
Tags: Climate Change, easy vegetarian recipes, eco-friendly recipes, eco-vegetarian, eco-vegetarianism, Global Warming, healthy recipes, Johns Hopkins Bloomberg School, Martha Steart recipes, martha stewart, Martha Stewart Whole Living, meat free recipes, Meatless Monday, Meatless Mondays, meatless recipes, planet forward, Quinoa Spinach Bake, Quinoa Spinach Bake recipe, recipes, Vegetarian, vegetarian recipes, vegetarianismMeatless Monday with Stuffed Pasta Shells
Posted by: | CommentsHappy Meatless Monday! As you may or may not know, Planet Forward supports the Meatless Monday campaign – a non-profit initiative in association with the Johns Hopkins Bloomberg School of Public Health. It’s part of an eco-friendly worldwide movement to reduce consumption of animal products in favour of more plant-based meals to fight global warming and improve our personal health. This week we bring an Italian vegetarian recipe for you to try.
Stuffed shells may seem difficult to make but they can be prepared for baking in 20 minutes. If you can’t find the jumbo shells at your grocery story, cannelloni or manicotti noodles will work as well although shells are preferred. Serve with a side salad for a well-rounded meal.
Ingredients
- 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
- 1 container (500 g) ricotta cheese (low-fat can be used)
- 1 cup Part Skim Mozzarella Shredded Cheese, divided in half
- 1/2 Parmesan cheese (divided in half)
- 1 red pepper, chopped
- 1 egg
- 1 tsp dried oregano
- 1/2 tsp granulated garlic
- Salt/pepper to taste
- 20 jumbo pasta shells (or cannelloni/manicotti pasta) cooked, drained and cooled
- 3-4 cups tomato pasta sauce
Instructions:
Tags: Climate Change, easy vegetarian recipes, eco-friendly recipes, eco-vegetarian, eco-vegetarianism, Global Warming, healthy recipes, Johns Hopkins Bloomberg School, meat free recipes, Meatless Monday, Meatless Mondays, meatless recipes, planet forward, recipes, spinach stuffed pasta shells, stuffed pasta shells, stuffed pasta shells recipe, Vegetarian, vegetarian recipes, vegetarianismMeatless Monday with Beans Bourguignon
Posted by: | CommentsHappy Meatless Monday! As you may or may not know, Planet Forward supports the Meatless Monday campaign – a non-profit initiative in association with the Johns Hopkins Bloomberg School of Public Health. It’s part of an eco-friendly worldwide movement to reduce consumption of animal products in favour of more plant-based meals to fight global warming and improve our personal health. This week we bring another vegetarian recipe for you to try with a bit of a French flare.
Beans are an excellent source of protein and complex carbohydrates. Beans Bourguignon is best served with brown or wild rice and a side salad or with a hot vegetable side dish.
Ingredients:
- 3 oz shallots
- 4 oz button mushrooms
- ½ oz vegan margarine
- 1 cups red wine
- 2 cloves garlic
- 1 tablespoon tomato purée
- 2 cans mixed beans (or beans of your choice)
- 3 tablespoon vegetarian gravy granules
Preparation:
Sweat shallots and mushrooms in margarine. Add wine and herbs. Boil for about 25 minutes to reduce. Add tomato purée and beans. Bring to boil, add gravy granules and simmer until thickened. Voila! Your Beans Bourguignon is ready.
Serve with brown or wild rice and a side vegetable and you’re done.
Don’t forget – to join the movement, sign up online by going to your local Meatless Monday site or you can go to meatlessmonday.com to learn more. If this Monday passed you by, next week is another chance to go meatless – it’s only one day for an eco-friendly cause. Join us. Bon (vegetarian) Appetit!
Thanks to recipe4all.com for their easy and healthy recipe.
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