Meatless Monday Recipes We Love Any Day of the Week

January 25, 2016
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Embrace Meatless Monday any day of the week with hearty, warming vegetarian dishes and recipes that make delicious use of winter’s seasonal bounty.

 

Cauliflower Soup with Toasted Almond Gremolata
Photo: Kathleen Korb

Cauliflower Soup with Toasted Almond Gremolata
“This winter white beauty is the triple threat of the season: versatile, delicious and nutritious. Once overshadowed by its’ cruciferous cousin, broccoli, cauliflower can now claim center stage. A star in its own right when roasted to caramelized nutty perfection, it adds nutritious substance to once carb heavy dishes, as well as a creamy, velvety texture for warming winter soups.” --Kathleen Korb, Edible San Francisco contributor


 

Sweet and Spicy Kale and Tofu Curry
Photo: Jill Melton and Alison Shaw

Sweet and Spicy Kale and Tofu Curry
“In February I eat a lot of the hearty green. It goes great in most any soup—brothy or creamy. As I live on soup in the winter, it has found its way into most of my meals over the past month. It’s also cheap this time of year–always a plus. So here is my latest and greatest iteration of kale: a creamy curry with chunks of tofu and kale, immersed in a sweet, spicy coconut milk broth. It’s rich, wholesome, warming and perfect for cold February days. It’s also terribly addictive.” — Jill Melton, Editor and Publisher, Edible Nashville 


 

Winter Pie in Quinoa Crust
Photo: Mary McClung

Winter Pie in Quinoa Crust
“This dish is hearty for winter weather, but light on the palate. The quinoa crust made with a little almond flour is filled with protein and makes this a complete meal. The crust is pre-cooked a little bit before the filling goes in; this makes for a firmer crust under your pie…Don’t worry if this winter pie crumbles as you plate it—it’s still delicious! “—Mary McClung, Edible Indy contributor


 

Cashew-Coconut Curry Noodle Bowl
Photo: Charlotte Abrams
Cashew-Coconut Curry Noodle Bowl
“This recipe brings the fragrant, rich, and healthy flavors of Thai into your kitchen. And it’s ready in a snap.” —Charlotte Abrams, The Naked South, Edible Sarasota

 

cauliflower Steaks with Ginger, Turmeric and Orange
Photo: Julie Bidwell

Cauliflower Steaks with Ginger, Turmeric and Orange
“This dish satisfies everyone in my household and is a great one for company too! Equally as nutritious as it is delicious, I serve the cauliflower steaks over high-protein seasoned wild rice or black lentils for a one-dish meal, and roast the leftover cauliflower florets with fresh turmeric and black pepper for a super anti-inflammatory snack the next day.” – Terry Walters, Eat Clean, Live Well


 

Vegan Ramen Soup With Tofu
Photo: Pollan Family Table

Vegan Ramen Soup With Tofu
"Ramen soup is having it's moment right now, no surprise, since there's so much to love about ramen. Our vegan version features tons of vegetables–baby bok choy, carrots, mushrooms, baby spinach–and bite-size pieces of tofu. We replace the usual  chicken or pork broth with a vegetable broth that we infuse with dried mushrooms, miso paste, and tamari sauce creating a savory umami flavor. Add to the bowl those delicious ramen noodles and you're ready for whatever winter brings." - Corky, Dana, Lori and Tracy Pollan, Pollan Family Table

 


 

Salt-Roasted Beets
Photo: Kristen Penoyer

Salt-Roasted Beets
“This colorful side dish, with Citrus-Herb Goat Cheese and Beet Top-Green Apple Gremolata, uses both roots and greens of the beet - what a delicious way to cut down on food waste.” – Waylon Rivers, executive chef, Black Sheep Restaurant, Jacksonville, FL


 

Vegan Winter Lentil Quinoa and Sweet Potato Shepherd’s Pie
Photo: Ron Wallace

Vegan Winter Lentil Quinoa and Sweet Potato Shepherd’s Pie
“You won’t miss the meat in this hearty Shepherd’s Pie, which is so wonderfully satisfying on a cold winter evening.” -Sarene Wallace, Editor, Edible Ojai & Ventura County


 

One-Pot Chili with Baked Potatoes
Photo: Mary McCartney

One-Pot Chili with Baked Potatoes
“Juicy, tangy, with a bit of chili heat, and easy to make—this is a one-pot recipe, so you won’t have much washing up! I like to use chipotle chili paste, because it’s made with smoked jalapeños, and adds a wonderful smoky flavor to the dish.” – Mary McCartney, At My Table


 

Bronwyn’s Tomato Bisque
Photo: Brent Harrewyn

Bronwyn’s Tomato Bisque
“Nothing says comfort more than a warm bowl of tomato soup. This recipe is adapted from the L.L. Bean Book of New New England Cookery by Judith and Evan Jones their daughter Bronwyn Dunne’s version includes garlic and chicken stock.” - Mary Blair, Publisher, Edible Green Mountains


 

Black Bean and Roasted Sweet Potato Enchiladas with Chili Sauce
Photo: Dominic Perri Photography

Black Bean and Roasted Sweet Potato Enchiladas with Chili Sauce
“These enchiladas are a sure-fire crowd pleaser.  Even better, they can be made one or two days ahead so you can have a delicious dinner ready to go after a busy day.” – Mary Reilly, Publisher, Edible Pioneer Valley


 

Roasted Radish Freekeh Bowl with Mustard Miso Sauce
Photo: Fair Winds Press

Roasted Radish Freekeh Bowl with Mustard Miso Sauce
“I love this recipe because it brings a wonderful mellowness to radishes, which is brought out even more by the snappy cashew-based sauce. Add some broccoli and freekeh, a wonder grain, and you’ve got a quick and satisfying, hearty dish.” -Tami Noyes, co-author, The Great Vegan Grains Book

"I love this recipe, because it’s fresh, oil-free, colorful, and packed with the kind of flavors and crunch I look forward to biting into from the moment I start working on the preparation. I also enjoy the fact the grain can be switched around according to preference or availability, and that the bowl can be made ahead as well.” -Celine Steen, co-author, The Great Vegan Grains Book 


 

Pasta E Fagioli with Tortellini and Kale
Photo: Chris Holloman
Pasta E Fagioli with Tortellini and Kale
“Instead of using a small pasta like ditalini, I like to use cheese tortellini to add another layer of flavor (in this recipe) and make it even more filling. I add frozen tortellini in the last step and let it cook directly in the soup.” –Alea Milham, Prep-Ahead Meals from Scratch 
Article from Edible Communities at http://www.ediblecommunities.com/recipes/meatless-monday-recipes-we-love-any-day-week
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