Archive

Posts Tagged ‘meatless monday’

Meatfree Recipe: Sweet Curry Chickpea Casserole

June 9, 2010 Leave a comment

The Result:
A slightly spicy but simultaneously sweet curry that fills and warms your belly.  Be sure to serve with rice and maybe naan.  Once you have the spices in stock, it’s also quite cheap!

The Recipe:
Makes 4 servings
1 can or 2 1/2 to 3 cups cooked chickpeas
1 13.5 oz can light coconut milk (double this if you’re leaving it in a crockpot all day)
3/4 cup red onion, chopped
1 1/2 cups celery, chopped
1 to 1 1/2 cups sweet potatoes, peeled and chopped (approximately 1 medium-sized sweet potato)
1 to 1 1/2 cups Granny Smith apple, chopped (approximately 1 medium-sized apple)
3 medium cloves garlic, minced
1 1/2 Tablespoon freshly grated ginger or 1 1/2 teaspoon powdered ginger
1 1/2 Tablespoon mild red curry paste
2 teaspoon mustard seed or 1/2 teaspoon ground mustard or 1/2 teaspoon mustard (the condiment)
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
1/2 teaspoon turmeric
3/4 teaspoon sea salt
1/8 teaspoon allspice

If you will be baking in the oven, preheat oven to 375 degrees.

In a large, deep casserole dish, combine all the ingredients and stir until well-combined.  Cover and bake for 30 minutes.  Stir through, cover, and bake for another 30-40 minutes, until the veggies are tender.

If you will be using a slow cooker, combine all ingredients in the crockpot.  Set to low.  It will be ready in around 5 hours.  If you want to leave it all day, double the amount of coconut milk to 2 cans or put in one can and fill the can with water and add that to the crockpot as well.

Source: Tweaked from recipe sent to me by @InfoJennifer who in turn tweaked it from page 106 of Dreena Burton’s Vive le Vegan

Meatfree Recipe: Perfect Pizza Crust

June 3, 2010 2 comments

People tend to not realize pizza’s versatility.  When it’s home-made, you can actually make sure it is quite healthy, including being low-fat and low-calorie.  It all comes down to what you put on it and what type of crust you make.  There’s red pizza (using marinara for sauce) white pizza (using olive oil and garlic for sauce) and pesto pizza (obviously using pesto for sauce).  You can put pretty much any veggie on top of pizza.  If it’s something that takes longer to cook, like broccoli, just quickly boil it for a couple of minutes to prep before slicing it up and putting it on the pizza.  Even carrots and potatoes can go on the pizza.  Just grate them up and put them on right after the sauce.  The super-thin slices couples with the sauce makes them cook by the time you take the pizza out of the oven.  Also, don’t be afraid to put beans on your pizza for extra protein!  I’ve put everything from chickpeas to black beans on mine.

It took much experimenting with many pizza crust recipes and a bit of tweaking on the one I finally found that was close to what I wanted.  The crust is the core of the pizza, so I present to you–the perfect pizza crust.

The Result:
A wonderful warm, slightly crunchy, slighty bready, tinged with rosemary crust that perfectly holds its own to however many or few toppings you want.  It works for thin or thick crust.  If you want thin crust, either roll it out super thin and use a large pizza pan or divide it into two and make two regular-sized pizzas.  For thicker crust, just roll it out to a regular pizza-size.

The Recipe:
1 cup warm water
1 packet yeast
1 Tablespoon sugar
1 Tablespoon dried rosemary
2 Tablespoons olive oil
pinch of sea salt
1 1/8 cup whole wheat flour
1 1/8 cup white flour
More flour for rolling out the dough

Put the water in a large bowl.  Add the yeast and the sugar.  Allow the yeast to work for about a minute.

Add in olive oil, rosemary, whole wheat flour, and white flour.

Mix.  I use a hand-held electric dough hook, but it works by hand or with a real electric mixer too.  If you’re using a dough hook, the dough is ready when it starts to climb up the hook.  If you’re doing it by hand, it’s when the dough is no longer watery but still kind of sticky.

Put the dough in an oiled bowl in a warm location.  I use my microwave, personally.  Allow to rise for 30 to 45 minutes.  45 minutes is better, but if you’re pressed for time, 30 minutes is ok.

Preheat oven to 375 degrees.  Prep your toppings.

Spread out flour on a surface.  Flour your rolling pin.  Plop the dough on the surface.  Flip it a few times to spread out the flour.  Roll to your desired size.

Top with whatever toppings you want.

Cook for 15 to 25 minutes.  How long depends on how many toppings you put on/what your oven is like/what mood the dough is in.

Enjoy!

Source: Tweaked recipe from Emeril Lagasse

Meatfree Recipe: Sweet Potato Salad with Apple and Avocado

May 26, 2010 4 comments

The Result:
A slightly tangy, genuinely refreshing, cold, cooked veg salad that is full of nutrients and very filling!  It tastes better when it’s allowed to sit a while in the fridge.  You do need to cut up the avocado and add it just before serving to prevent the avocado from browning, however.  Perfect food to make ahead of time to eat later.

The Recipe:
Approximately 4 servings

1 ear of corn (approximately 1/4 of a cup)
1lb sweet potatoes peeled and cut into 1/2 inch cubes
1/4 cup unsalted, hulled pumpkin seeds or pepitas (You can toast them or not, whatever floats your boat) or chopped walnuts
1 medium apple (any variety)
1/2 cup onion, finely chopped
1/4 cup chopped cilantro (It’ll be fine without it if you don’t have some handy)
1/4 cup lime juice (approximately 2 limes)
2 Tbs olive oil
avocado, finely diced

Bring a pot of water to boil.  Place the ear of corn in and cook until a fork can easily stick into the kernels, approximately 7 to 10 minutes.  Drain and set aside to cool.

Place sweet potatoes in a sauce pan, cover with water, bring to a boil and boil until tender, about 3 minutes.  Drain in colander and rinse immediately under cold water to cool.  Drain well.

Cut corn kernels from the cob.

Combine apple, onion, cilantro, corn, and lime juice in a large bowl. Stir in sweet potatoes and oil.  Stir in avocado and seeds/nuts just before serving.

4 out of 5 stars

Source: Tweaked recipe from Vegetarian Times

Meatfree Recipe: Whole Wheat Zucchini Muffins

May 20, 2010 2 comments

Introduction:
I am very supportive of the Meatless Mondays movement, which is indicative of the movement in general to get Americans to eat less meat.  Although I believe in vegetarianism, I whole-heartedly support any movement in that direction.  Even if a person goes from eating meat at two meals a day to eating meat at one meal a day, that’s fewer animals being killed for food a year.  It’s a step in the right direction.  I’ve been wondering what I can do to support this, so I’ve decided to periodically blog meatfree recipes that I’ve made at least once and have enjoyed.  Although I will offer sources, I generally tweak recipes a wee bit when I make them, so if you would like to see the original recipe, definitely check out the source.  First up, zucchini muffins!

The Result:
This recipe yields 12 regular-sized delicious, low-fat, low-calorie muffins chock full of nutty protein.  They make a great breakfast or snack on the go, and are yummy warm or cold.

The Recipe:
1 egg
2/3 cup sugar
1 1/2 cups grated zucchini (squeezed to remove excess liquid then stuffed into measuring cup)
1/3 cup melted butter
1 1/4 tsp baking soda
pinch of salt
3/4 cup white flour
3/4 cup whole wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
1 cup chopped almonds (you can use walnuts or pecans, pretty much any nut you have on-hand)

Preheat oven to 350F. Grate zucchini by hand or using a food processor, then gently squeeze grated zucchini to remove some of the water. Measure 1 1/2 cups (packed) zucchini for this recipe, and if you have extra, freeze it for another time.

In a medium-sized bowl, beat egg, then add vanilla and sugar and mix to combine. Stir in the grated zucchini, then the butter. Sprinkle baking soda and salt over the top of this and mix in.

In a smaller bowl, combine white whole wheat flour, cinnamon and nutmeg. Stir dry ingredients into the zucchini mixture, then fold in chopped almonds .

Spray muffin pan or individual muffin cups with non-stick spray or vegetable oil, then divide batter evenly among cups to make 12 muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

5 out of 5 stars

Follow

Get every new post delivered to your Inbox.

Join 964 other followers