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Home » meatless Mondays

Caprese Salad with Beans and Arugula

August 10, 2015 by Patti 1 Comment

Caprese Salad with Beans and Arugula

Caprese Salad with Beans and Arugula

A Meatless Mondays Recipe

It’s August in New Jersey, and that means hot, humid, days and nights, chilled summer meals, and a bounty of available fresh vegetables.  No-cook vegetarian fare is the perfect answer to meatless Mondays in the summer.  This is the perfect recipe to make ahead for lunch, dinner, or to take as a side to your next barbecue.

 

Caprese Salad with Beans and Arugula

2 cups tomatoes, quartered (NatureSweet Cherubs)
3 oz. fresh mozzarella (pearl size)
1 can white beans, rinsed and drained (small white beans or Great Northern)
15 fresh basil leaves, chopped
1 clove garlic, minced
black pepper, freshly ground
1/4 teas. salt or to taste
olive oil (about 1 tbs.)
balsamic glaze (sweet vinegar reduction)
baby arugula

Combine the tomatoes, mozzarella, beans, basil, garlic, pepper, and salt in a bowl. Lay bed of arugula on serving plate.  Spoon the tomato mixture over arugula.  Drizzle with olive oil and balsamic glaze.

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Filed Under: Recipes Tagged With: meatless Mondays, recipes, vegetarian

Farro Salad

August 3, 2015 by Patti 1 Comment

Farro with Cucumbers, Feta, and Sun-dried Tomatoes

Meatless Mondays

Farro Salad

Great for Meatless Mondays

If you haven’t heard of or tried this ancient grain before, you can read about it here.

The recipe, by Gina at Skinnytaste.com is a delicious dish you can make early in the day and serve chilled later. The prep time took me 30 minutes.  I popped it in the fridge around noon and now don’t have to worry about interrupting my afternoon writing session to stop and make dinner.

Farro Salad

Prep

The recipe, nutritional information and Weight Watchers points can be found here at Skinnytaste.com. There are great vegetarian recipes on Gina’s site, and well as non-vegetarian recipes. It’s the first site I check when looking for a new recipe.

It’s also great leftover – already looking forward to my lunch tomorrow!

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Filed Under: Recipes Tagged With: meatless Mondays, recipes, vegetarian

Zucchini Pomodoro Recipe

July 28, 2015 by Patti 2 Comments

Delicious Vegan Pasta – Zucchini Pomodoro

Zucchini PomodoroZucchini Pomodoro is a delicious alternative to pasta.  It’s a great way to use up those summer garden vegetables.  We all know the harvest is bountiful and the vegetables huge in the summer (who doesn’t know somebody trying to give away bags of squash the size of baseball bats and bushels of tomatoes?).

This recipe is gluten- free, vegan, and Weight Watchers friendly at only three points.

Tools needed:  a sharp knife and a spiralizer.  I use the Paderno spiralizer.  It is easy to use, easy to clean, and safer than a mandolin slicer.

Zucchini Pomodoro

2 teaspoons olive oil
2-3 cloves fresh garlic, chopped
grape tomatoes, cut in half (I used NatureSweet Cherubs 10.5 oz container because that’s what I had in the house)
salt, to taste
black pepper, fresh ground to taste
1/4 teaspoon red pepper flakes
1 medium zucchini, spiralized with thin blade (zoodles)
1/4 cup fresh basil, chopped

Heat oil in large non-stick skillet.  Add garlic, tomatoes, salt, black pepper, and red pepper flakes. Cover and simmer until the tomatoes are soft, about 15-20 minutes.  Increase heat, add zoodles and basil and cook to desired texture (2-5 minutes).

Top with freshly grated Parmesan cheese (vegetarian).  Omit cheese for vegan.

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Filed Under: Recipes Tagged With: meatless Mondays, recipe, vegan, vegetarian, zucchini

Shirley’s Corn Salad (Vegetarian)

July 14, 2015 by Patti 1 Comment

Corn Salad

Shirley’s Corn Salad

 Shirley’s Corn Salad (Vegetarian Recipe)

This recipe was given to me by a coworker after she brought the salad to a work party.  I loved it – it is vegetarian, has an interesting mix of flavors and textures, and it is filling without breaking the calorie bank. You can substitute black eyed peas, black beans, kidney beans or any other preferred bean.  Vegetable and cheese amounts can be adjusted to taste. Many thanks to Shirley for this recipe.

2 cans Mexicorn (11 0z. each)
1 can small white beans (15.5 oz.)
1 red pepper, chopped
1 small bunch scallions, sliced, dark green part only
4 ribs celery, diced
8 oz. pepper jack cheese, chopped
1 container grape tomatoes, cut in half
1/3-1/2 bottle Newman’s Light Balsamic Vinaigrette Dressing

Toss all ingredients in a large bowl.  Chill.

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Filed Under: Recipes Tagged With: meatless Mondays, recipes, vegetarian

Vegetarian Tuscan White Bean Couscous

July 3, 2015 by Patti Leave a Comment

Tuscan White Bean Couscous

Tuscan White Bean Couscous

This recipe for Vegetarian Tuscan White Bean Couscous will show you how delicious and easy it is to maintain a vegetarian lifestyle. You’ll never miss the meat. You can substitute brown rice or whole wheat couscous for the regular couscous shown in the recipe picture.  This is one of my favorite vegetarian recipes.  You can make the vegetable/bean mixture ahead of time and toss it with the couscous at the last minute.  Great leftovers for lunch.

I adapted this recipe from the Nutrition Action Healthletter. It is published by the Center for Science in the Public Interest (CSPI), a non-profit organization dedicated “to educate the public, advocate government policies that are consistent with scientific evidence on health and environmental issues, and counter industry’s powerful influence on public opinion and public policies”.  Consider joining and getting the monthly Healthletter.

Vegetarian Tuscan White Bean Couscous

2 Tbs. olive oil
5 garlic cloves, chopped
1 cup chopped mushrooms
1 zucchini, chopped
1 yellow pepper, chopped
1 tomato, chopped
1  1/2 cups canned cannellini or other white beans, rinsed and drained (I use small white beans)
1/4 cup chopped fresh basil
1/2 tsp. black pepper
1 cup vegetable broth
1/2 cup water
1 cup couscous
3 Tbs. lemon juice (fresh squeezed)
1/2 cup grated Parmesan cheese

Heat olive oil in a large skillet over medium-high heat.  Add the garlic and mushrooms and saute until the mushrooms are tender (about 3 min). Add the zucchini, yellow pepper, tomato, and beans, saute until the vegetables are just tender, about 5 minutes. Stir in the basil and black pepper.

Meanwhile, bring the broth and water to a boil in a medium saucepan.  Stir in the couscous and cover, remove from heat, and allow to stand for 5 minutes. Fluff the couscous with a fork and drizzle with lemon juice.  Stir the vegetables into the couscous and top with Parmesan before serving. Serves 6.

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Filed Under: Recipes Tagged With: meatless Mondays, recipes, vegetarian

Penne Fantastica

June 21, 2015 by Patti Leave a Comment

Penne FantasticaPenne Fantastica

Penne Fantastica *

1 lb. penne pasta
3 oz. sun-dried tomatoes, diced (dry, not in oil)
1 small jar roasted sweet red peppers, drained and chopped (about 7.5 oz)
11 oz. fresh baby spinach
7 oz. pesto sauce (I use Buitoni Pesto with Basil)
1/2-1 c. vegetable broth (as needed when wilting spinach)
1/8 teas. cayenne pepper
olive oil
salt to taste
grated Parmigiano Reggiano cheese

1. Cook pasta according to package directions (al dente). Drain and set aside.
2. Meanwhile, chop tomatoes and peppers. In a large pot heat olive oil (enough to coat the bottom).  Add tomatoes, peppers, and cayenne.  Saute about three minutes or until heated through.
3.  Add pasta, pesto, and salt to taste.  Heat, stirring constantly.
4.  Add broth and spinach.  Cook, stirring frequently, for about five minutes or until spinach is wilted.
5. Top with grated cheese.

*Recipe adapted from Sodexho Services

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Filed Under: Recipes Tagged With: meatless Mondays, recipes, vegetarian

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I'm Patti Turner, labor & delivery nurse by day and writer by night. I enjoy writing fiction, reading, cooking vegetarian food, traveling the world, and photographing everything. Read More…

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