Archive for Meatless
Meatless Monday with Spicy Lentil Walnut Burgers by Martha Stewart
Posted by: | CommentsHaving a barbeque? Trying to satisfy the various dietary requirements of your guests especially those eco-vegetarians? Well, have no fear. Take out your food processor and make the most delicious vegetarian burgers ala Stewart, Martha Stewart. This is in our never ending quest to bring you the most scrumptious meatless burger recipes out there so that you can enjoy this on a Meatless Monday or any other day of the week. This Spicy Lentil-Walnut burger is Mediterranean-inspired, so if you enjoy those flavors chances are you will love this .Plus they are packed with healthy lentils and walnuts – how can you go wrong? The yogurt-cilantro sauce is optional and can be served on the side. Who knows – that might just become your new signature secret sauce.
INGREDIENTS
Burger:
3/4 cup toasted walnuts
1/3 cup plain dried breadcrumbs
3 cloves garlic, coarsely chopped
1 tablespoon minced jalapeno pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon crushed red pepper flakes
Coarse salt and freshly ground pepper
3/4 cup lentils, cooked, drained, and cooled
1/4 cup grated onion
4 tablespoons olive oil
1 large egg
4 large pitas
Spicy-Yogurt-Cilantro Sauce (for serving – see recipe below)
Sliced avocado (for serving)
Cherry tomatoes, halved (for serving)
Spicy-Cilantro sauce:
3/4 cup plain low-fat yogurt
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
Instructions
Burgers
In the bowl of a food processor, combine walnuts, breadcrumbs, garlic, jalapeno, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils, onion, and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
In a large bowl, whisk egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties. Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook, turning once, over medium-low heat until crisp and browned, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve burgers in pitas with sauce, avocado, and cherry tomatoes
Meatless Monday with Rachel Ray Quesadilla Casserole
Posted by: | CommentsEco-friendly living is becoming increasingly popular and joining the Meatless Monday movement is an excellent way of kicking it up a notch (if you don’t already generally avoid eating meat). Meatless Monday is a program where you commit to abstaining from eating meat on day a week (preferably Monday…hence the name). For those with children, making a change like this and explaining the reasons why, is the first step in teaching your kids about eco-responsibility. That being said, you need to find recipes that are easy to prepare, simple and nutritious yet still taste great to win them over. So here is a quesadilla casserole that came by way of Rachel Ray’s Yum-o organization. For those that haven’t heard, “launched in 2006 by Rachael Ray, Yum-o!® is a nonprofit organization that empowers kids and their families to develop healthy relationships with food and cooking by teaching families to cook, feeding hungry kids and funding cooking education and scholarships.”
INGREDIENTS:
3 tablespoons vegetable oil
3/4 cup organic onion, chopped
1 can black beans (29 ounces), drained, 1/2 cup liquid reserved, divided
1 1/2 cups frozen corn kernels, thawed
1/2 cup flat leaf organic parsley, chopped
5 10-inch flour tortillas
8 ounces Monterey Jack cheese, shredded
1-cup store-bought green enchilada sauce
DIRECTIONS:
Pre-heat the oven to 400?F.
In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add half of the beans and mash into a chunky paste. Stir in the reserved liquid.
Grease a heavy, ovenproof skillet. In a bowl, combine the corn, parsley and remaining black beans. Place a tortilla in the skillet and spread with 1/3 cup of the mashed black bean mixture. Top with 2/3 cup of the corn-bean mixture and 1/2 cup cheese. Press to compress the layers. Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese.
Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Transfer to the broiler and cook for 1 minute. Serve with the enchilada sauce.
This quesadilla casserole is an easy introduction to meatless eating for kids, as most enjoy Mexican flavors. Making this recipe is a healthy way to obtain that great quesadilla taste without the added fat of meat. This is a meal that can be made beforehand and just heated in time for dinner, making it easy for you to adapt to this new way of cooking. Enjoy!
Tags: carbon footprint, eco-friendly organic recipe, eco-friendly recipe, eco-vegetarian, eco-vegetarianism, Global Warming, healthy recipes, heart healthy recipes, Indian Vegetarian recipes, Johns Hopkins Bloomberg School, Meatless, Meatless Monday, Meatless Mondays, planet forward, Quesadilla Casserole, Quesadilla Casserole recipe, Rachel Ray, Rachel Ray recipes, recipes, Vegetarian, vegetarian cooking, vegetarian recipes, vegetarianism, Yum-o, Yum-o organizationMeatless Monday with Vegetarian Biryani
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 you an Indian classic dish made vegetarian. This dish goes well with curries and chutneys.
This dish is a healthy combination of rice, vegetables, beans and peas and is full of flavour.
Vegetarian Biryani
Ingredients:
1 cup Long Grain Rice
10 Fresh Green Beans, sliced
1 Cauliflower, cut into florets
1 Carrot, sliced
1/2 cup Fresh Peas
5 Mushrooms, chopped
2 Onions, chopped
1 pc Cinnamon
3 tsp Cardamom Seeds
1 tsp Cumin Seeds
1 tsp Red Chili Powder
5 tbsp Ghee (clarified butter)
3 Cloves
Chopped Coriander Leaves
Salt to taste
Water
Instructions:
Grind the cloves and cinnamon coarsely. Heat the ghee in a pan and fry the ground cinnamon, cloves and cardamom seeds. Add the cumin seeds and onions and fry until golden. Add the chili powder and then add all the vegetables and cook for 5 minutes. Lower the heat and add the rice and fry until all the ghee has been absorbed. Then add salt and 2 cups of water. Cover the pan tightly and bring this to a boil by raising the heat. Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done. Garnish with chopped coriander. Serve hot.
