I’m sure by now everyone has tried doing #meatlessmondays.
For those who happen to not have heard what Meatless Mondays are, it is an international movement that encourages people to cut out meat one day a week for personal and planetary health.
As a meat eater, embracing this idea of going an entire day without meat, well let’s just say it was not an easy thing for me to do. But I thought ok I’m trying to eat better and take control of Crohn’s and not let it take control of me.
So in this mind set I decided I’d try one baby step and do a meatless Monday or two or more.
As it turns out I found some recipes that I thought taste pretty damn good. So I’m going to share a few with you. I hope you enjoy them as much as we did and let this encourage you to take at least one day a week to go meatless.
It doesn’t have to be Mondays, it can be a tasty Tuesday or a satisfying Saturday. How about fulfilling Friday? No never mind. We will leave Friday alone and let it continue to be Fish Friday.
My first recipe is one that I made for our *Date Day. I’ll post Our *Date Day blog on Wednesday.
So my first recipe is an all time favorite here. Pasta salad using vegetables that are in season and can be found at a good price right now.
What I love about pasta salads are that you can use what ever pasta your in the mood for and any vegetable that is in season since that’s when the price is at it’s best.
1/2 box Spaghetti noodles cook per directions
1 1/2 pound yellow Squash, sliced thin
1 Bell pepper, seeded and halved
1 Pound Roma Tomatoes, halved
1 clove garlic, minced
1/4 cup Olive oil
1 cup Italian Dressing
Salt and Pepper to taste
Bring a large pot of very salted water to a boil, add spaghetti. Cook spaghetti according to package directions.
In the meantime put halved peppers and halved tomatoes on a sheet pan. Drizzle with Olive oil, season with a little salt and place under broiler. Keep your eye on this you just want them charred not burnt. About 10 minutes or so.
In a large skillet heat olive oil and add squash, garlic and season with a bit of salt and pepper. Cook for 2-3 minutes.
When peppers and tomatoes are done let cool for a sec so you can handle them and cut in slices length wise.
Add these slices to the squash. Take off stove to cool down.
When the spaghetti is done, rinse under cool water to cool down the noodles.
Add noodles to vegetable mix and add the Italian dressing. Mix everything well.
This taste even better the next day after sitting in the fridge overnight.
I love my burgers, so when Tiffany started eating veggie burgers I was like nope not me. But then I heard about Black Bean burgers and thought. Hmm. I like black beans so why not give it a try.
After searching the internet for recipes I decided to do my own thing. And here it is..
2 cans 15 oz. Seasoned Black Beans, drain them but hold back a tiny amount of liquid from one of the cans
1/2 med yellow Onion, chopped
1/2 green Bell Pepper, chopped
1 tablespoon Chili Powder
1 tablespoon Cumin
1 teaspoon Red Pepper Flakes
2 tablespoon minced Garlic
1 -2 teaspoons Sriracha hot sauce
Handful of Cilantro
2 cups seasoned Bread Crumbs
1 tablespoon butter
1 tablespoon olive oil
I was in the mood for some beans and rice but couldn’t decide which beans I wanted to I used all 3 and I’m so glad I did!
Now to start it’s perfectly fine to use canned beans. Of course if you want to use dried beans by all means do so. I used these.
I choose to use seasoned beans and because of that I didn’t add any seasons including salt. You just don’t need it.
I cut up a Green Bell Pepper into very small pieces smaller than the beans and cut up 1/2 and Onion as well then added 2 tablespoons minced Garlic. (we really love garlic)
Put the bell pepper, onion and garlic in a large pot with 2 tablespoons melted butter. Stir that around and let it cook on medium for 3 minutes.
Drain almost all the juice from each can of beans. I held back some of the juice in the can not a lot though.
In a bowl I added the 3 cans of beans and 1/4 of the roasted tomato sauce. Add as much as you like I tasted it and 1/4 of the can was enough for me.
After the onions and bell peppers have been cooking for 3 minutes add the bean mix to the pot. Let that cook while you make rice.
So once your rice is done put it on a plate and spoon the beans on top of it.
Rice maker just makes rice so nice and fluffy. You can use any rice you’d like just make sure to follow the directions for it. I used plain long grain rice and the directions are 1 cup rice to 2 cups water. We like to eat a lot of sweet rice (or sticky rice) as well. With sweet rice it’s a one to one ratio. one cup rice to one cup water. I usually add about another 1/4 cup water just to make it more fluffy.
Now spoon the beans on top.
Because I used seasoned beans though out I being a meat eater didn’t miss the meat in this at all. The bell pepper gave it a perfect crunch as well. I hope you enjoy these recipes. I enjoyed making and eating them.
Post a comment and share some of your #meatlessmonday recipes.