Meatless Monday http://www.meatlessmonday.com Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. We provide the information and recipes you need to start each week with healthy, environmentally friendly meat-free alternatives. Our goal is to help you reduce your meat consumption by 15% in order to improve your personal health and the health of the planet. Mon, 26 Jan 2015 22:10:13 +0000 en-US hourly 1 http://wordpress.org/?v=3.9 Smoky Chipotle Black Bean & Roasted Sweet Potato Tacos http://www.meatlessmonday.com/recipes/smoky-chipotle-black-bean-roasted-sweet-potato-tacos/ http://www.meatlessmonday.com/recipes/smoky-chipotle-black-bean-roasted-sweet-potato-tacos/#comments Mon, 26 Jan 2015 11:00:48 +0000 http://www.meatlessmonday.com/?post_type=recipes&p=44010

Black beans and sweet potatoes are a perfect pair and this taco recipe amps up their flavor with mushrooms, avocados and high-impact seasonings like chipotle powder and bitter orange marinade (often found in the international aisle). This recipe comes to us from Maribel of Food 4 Thought NYC.

Serves 4, 2 tacos each

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Black beans and sweet potatoes are a perfect pair and this taco recipe amps up their flavor with mushrooms, avocados and high-impact seasonings like chipotle powder and bitter orange marinade (often found in the international aisle). This recipe comes to us from Maribel of Food 4 Thought NYC.

Serves 4, 2 tacos each

  • 1 can of black beans, rinsed
  • 1 medium sweet potato, peeled and diced
  • 1 cup of diced bella mushrooms
  • 1 cup shredded cabbage
  • 1 avocado, sliced
  • 1/2 red bell pepper, chopped
  • 1 bunch fresh cilantro, cleaned and trimmed
  • 8 white corn tortillas
  • 2 tbsp. of olive oil, separated
  • 2 large cloves of garlic, minced
  • 1 tbsp. of tomato paste
  • 1 tbsp. of naranja agria (bitter orange) marinade (substitute lime juice if unavailable)
  • 2 tsp. of salt, separated
  • 1/2 tsp ground cayenne
  • 1 tsp ground chipotle powder
  • 1/2 tbsp. dried oregano
  • 1/2 tsp. garlic powder
  • Freshly ground black pepper

Preheat oven to 400°F. Line a small rimmed baking sheet with foil, add sweet potatoes, 1 tbsp. of oil, 1 tsp of salt, cayenne, and freshly ground black pepper; mix well. Place sheet in oven and bake for approximately 20 minutes or until potatoes are golden and tender.

While potatoes are baking, heat remaining oil in a skillet over medium flame. Cook the minced garlic for 1-2 minutes, but be careful not to burn them otherwise you’ll end up with a bitter flavor. Add mushrooms and red peppers, stirring occasionally for 3-5 minutes. Once the veggies have softened, throw in the rinsed beans along with the paste, salt, chipotle, oregano, garlic powder, and black pepper. Mix everything together and allow it to cook for 8-10 minutes. About halfway through, add the bitter orange marinade (or lime juice). Remove from heat.

Make sure you have all of your taco toppings ready on the side for easy prep. Turn on a burner to low-medium flame. Working with one tortilla at a time, carefully place it over the flame using tongs. Once you see the edges darken and it puffs up in the center, then flip it over. Cook each side for about 1-2 minutes. Place on serving plate.

Spoon about 1 tbsp. of black bean and mushrooms, along with 1 tbsp. of sweet potatoes on each tortilla. Top with sliced cabbage, avocado, and a small handful of cilantro. Squeeze a bit of lime juice on top if you have it, or just enjoy it as is.

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Edamame Bulgur Salad http://www.meatlessmonday.com/recipes/edamame-bulger-salad/ http://www.meatlessmonday.com/recipes/edamame-bulger-salad/#comments Mon, 26 Jan 2015 11:00:21 +0000 http://www.meatlessmonday.com/?p=14689 In this summer twist on tabbouleh, zucchini and yellow squash are grilled, chopped and tossed with fresh mint, parsley and green onion. Edamame gives the salad an exotic flare and the wheat bulgur is sure to keep you full until dinner

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In this  twist on tabbouleh, zucchini and yellow squash are grilled, chopped and tossed with fresh mint, parsley and green onion. Edamame gives the salad an exotic flare and the wheat bulgur is sure to keep you full until dinner. This recipe comes to us from Elyse, Michelle and Owen May of Veggie Teens.

Serves 6

  • 2 cups wheat bulgur
  • 2 cups water
  • 1 medium zucchini, sliced lengthwise 1/4 inch thick
  • 1 medium yellow squash, sliced lengthwise 1/4 inch thick
  • a little olive oil, for grilling the zucchini and squash
  • salt, to taste
  • 3/4 cup frozen shelled edamame, thawed
  • 1/4 fresh mint leaves, chopped
  • 1/2 cup fresh parsley, chopped
  • 1 cup fresh spinach leaves, sliced in a chiffonade
  • 3 green onions, thinly sliced
  • 3 medium tomatoes, diced
  • 2 cloves of garlic, finely minced
  • 1/4 cup olive oil, divided
  • juice of 1 lemon

Place bulgur in a large bowl and cover with the water. Allow the bulgur to soak for one hour.

While bulgur is soaking, brush the zucchini and yellow squash with a light coating of olive oil. Sprinkle with salt and grill for 3-5 minutes, flip and cook for 3-5 minutes on the other side, or until the zucchini and squash are soft and marked by the grill. Remove from the heat to allow the zucchini and squash to cool completely and then chop them coarsely.

Drain the soaked bulgur and place it in a large bowl. Add the chopped, grilled zucchini, squash, edamame, mint, parsley, spinach, green onions, tomatoes, garlic, olive oil and lemon juice. Stir to combine and enjoy!

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Greek Frittata http://www.meatlessmonday.com/recipes/greek-frittata/ http://www.meatlessmonday.com/recipes/greek-frittata/#comments Mon, 26 Jan 2015 11:00:19 +0000 http://www.meatlessmonday.com/?p=18029 The briny saltiness of black olives and feta cheese perfectly punctuates sweet caramelized onions and cherry tomatoes in this delicious frittata. Baby spinach is wilted slightly in a sauté pan, then covered in eggs and broiled to perfection.

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The briny saltiness of black olives and feta cheese perfectly punctuates sweet caramelized onions and cherry tomatoes in this delicious frittata. Baby spinach is wilted slightly in a sauté pan, then covered in eggs and broiled to perfection. This recipe comes to us from Jen of Domestic Divas.

Serves 4

  • 2 tablespoons olive oil plus a little more for drizzle
  • 3 eggs
  • 3 eggs whites, beaten
  • 1 cup baby spinach
  • 1/2 cup red onion, chopped
  • 1/4 cup Greek black olives without pits
  • 1/4 cup cherry tomatoes, cut in half
  • 2 tablespoons feta cheese
  • salt and freshly ground pepper, to taste

Place the olive oil in a small nonstick frying pan over medium heat. Add the onions and sauté for 5-7 minutes, or until the onions are beginning to caramelize. Add the spinach, stir and cook for 1-2 minutes, or until just wilted. Season with a little salt and pepper.

Season the egg whites with a little salt and pepper. Add the beaten eggs and egg whites to the pan. Top with the cherry tomato halves cut side up. Sprinkle with the feta.

Add the egg mixture to the pan. Top the eggs mixture with the olives and cherry tomatoes, placing the tomatoes cut side up. Sprinkle with feta and drizzle with olive oil. Season with salt and pepper. Continue to cook for 7-8 minutes, or until the frittata begins to set 5-7 minutes. Drizzle with a little extra olive oil and turn on the broiler.

Place the frittata under the broiler and cook for 1-3 minutes, or until the cheese has melted. Allow to rest for 5 minutes, cut into 4 slices and enjoy!

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Braised Cabbage Rolls http://www.meatlessmonday.com/recipes/braised-cabbage-rolls-2/ http://www.meatlessmonday.com/recipes/braised-cabbage-rolls-2/#comments Mon, 26 Jan 2015 11:00:09 +0000 http://www.meatlessmonday.com/?p=13956 The secret to these cabbage rolls is that they are braised in a flavorful broth enhanced with vinegar and brown sugar, then drizzled with a red pepper garlic sauce. Lentils and rice that have been seasoned with shallots, soy sauce and cumin fill up these tasty treats

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The secret to these cabbage rolls is that they are braised in a flavorful broth enhanced with vinegar and brown sugar, then drizzled with a red pepper garlic sauce. Lentils and rice that have been seasoned with shallots, soy sauce and cumin fill up these tasty treats. This recipe comes to us from Donna of Fab Frugal Food.

Serves 6

For the lentil rice filling:

  • 1 tablespoon olive oil
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • 2 cups low sodium vegetable broth
  • ½ cup lentils, rinsed and picked over
  • 1 cup rice
  • 1 teaspoon ground cumin
  • 2 tablespoons low sodium soy sauce

To complete the braised cabbage rolls:

  • 1 large head cabbage
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons dark brown sugar
  • 2 cups low sodium vegetable broth

For the red pepper garlic sauce:

  • 2 red bell peppers, cut into strips
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons low sodium soy sauce
    2 tablespoons balsamic vinegar
    1 6 ounce can tomato paste
  • 2 tablespoons low sodium soy sauce

To make the lentil rice filling:

Place the olive oil in a large sauté pan over medium heat and sauté the diced shallot for about 5 minutes, or until softened. Add the minced garlic and cook for 1 minute more.

Add the broth and lentils to the pan and cook for about 5 minutes. Add the rice, cumin and soy sauce. Turn the heat down to low, cover the pan and cook for about 20 minutes, or until all liquid has absorbed.

To prepare the cabbage:

While the lentil mixture is simmering, steam the cabbage leaves for about 2-3 minutes, or until softened. Immediately remove the cabbage leaves from heat and shock the leaves in cold water to stop the cooking process. Cut the tough stems out at bottom center of each leaf.

To assemble the braised cabbage rolls:

Roll ½ cup of the lentil rice filling in each blanched leaf, jelly roll style, tucking in sides of the cabbage leaves as you roll. Place seam-side down in a large pan so that the rolls are all in a single layer, completely filling pan.

In a large bowl, stir together the vinegar, brown sugar and vegetable broth.

Pour the vinegar broth mixture over the cabbage rolls in the pan so that the rolls are almost covered, adding a little water if necessary.

Simmer the rolls in the vinegar broth mixture for about 30 minutes, or until the leaves are soft and most of the liquid has evaporated.

To make the red pepper garlic sauce:

Preheat the oven to 450 degrees.

While the rolls are simmering, place the red pepper strips cut side down on a baking sheet positioned in the top rack of the oven. Bake for about 5-7minutes and add the garlic cloves. Bake the red pepper and garlic for 5 minutes more, or until the red pepper has softened and browned.

Puree the roasted red pepper and garlic in a blender with the olive oil, soy sauce, balsamic vinegar and tomato paste until the sauce is very smooth.

To complete the braised cabbage rolls:

Remove the rolls from the pan and serve on a platter with the red pepper sauce drizzled on top.

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Chipotle Celebrates Meatless Monday with Sofritas Monday http://www.meatlessmonday.com/articles/chipotle-celebrates-meatless-monday-sofritas-monday/ http://www.meatlessmonday.com/articles/chipotle-celebrates-meatless-monday-sofritas-monday/#comments Mon, 26 Jan 2015 10:03:36 +0000 http://www.meatlessmonday.com/?post_type=articles&p=44003

To get the word out about their new organic tofu Sofritas, Chipotle is offering a tasty deal, nationwide.  If you order their Sofritas today, January 26th, and save your receipt, you can return anytime between January 27th and February 28th, 2015, for a FREE burrito, order of tacos, salad or bowl of your choice.

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To get the word out about their new organic tofu Sofritas, Chipotle is offering a tasty deal, nationwide.  If you order their Sofritas today, January 26th, and save your receipt, you can return anytime between January 27th and February 28th, 2015, for a FREE burrito, order of tacos, salad or bowl of your choice.

It’s a risk-free way to try their new tofu option and enjoy a Meatless Monday. Chipotle is committed to serving the best sustainably raised food possible, with an eye to great taste and great nutrition.  Their new Sofritas is no exception.  They start with Hodo Soy, made from non-GMO, US-grown whole soybeans.  It’s shredded, then braised with chipotle chilis, roasted poblanos, and a blend of aromatic spices.   Chances are you won’t miss the meat in your burrito, taco, or salad once you taste the spicy Sofritas.MeatlessMonday_Eblast

Like Meatless Monday, Chipotle is concerned with people’s health.  They have a consumer-friendly nutrition calculator on their website that gives you nutritional measures and calorie counts for the meal you’re planning to order, and it’s detailed enough to show you the difference between adding guacamole or subtracting sour cream.

They also have high standards when it comes to their ingredients, always preferring organic vegetables and refusing to purchase any dairy that comes from cows treated with rBGH.

Another similarity with Meatless Monday is Chipotle’s concern for the health of the planet.  To quote from their website, “Industrial ranching and factory farming produce tons of waste while depleting the soil of nutrients.  These seem like bad things to us. We so work hard to source our ingredients in ways that protect this little planet of ours.”  Since 1999 they’ve been supporting farmers who focus on responsible and sustainable practices.

If you’re seeing this after the 26th, you’ve unfortunately missed the promotion. But you may still want to try the Sofritas. It could make a delicious Meatless Monday lunch or dinner.

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New Yorkers Rally to Support Meatless Monday Resolution http://www.meatlessmonday.com/articles/new-yorkers-rally-support-meatless-monday-resolution/ http://www.meatlessmonday.com/articles/new-yorkers-rally-support-meatless-monday-resolution/#comments Mon, 26 Jan 2015 10:02:16 +0000 http://www.meatlessmonday.com/?post_type=articles&p=44008

Despite freezing temperatures, a crowd of public health, environmental, and animal rights advocates rallied on the steps of New York’s City Hall this past Thursday to support the Meatless Monday Resolution being introduced by Council Members Helen Rosenthal and Corey Johnson, chair of the Health Committee.  The resolution would bring awareness to efforts already

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Despite freezing temperatures, a crowd of public health, environmental, and animal rights advocates rallied on the steps of New York’s City Hall this past Thursday to support the Meatless Monday Resolution being introduced by Council Members Helen Rosenthal and Corey Johnson, chair of the Health Committee.  The resolution would bring awareness to efforts already underway in restaurants, schools, and cafeterias across the city to provide meat-free meals on Mondays, and it would call for a city-wide expansion of those efforts.

HRosenthal

“I’m so excited to be introducing a resolution today calling on the City of New York to declare Mondays ‘Meatless Mondays,’ said Council Member Rosenthal. “Meatless Monday is a national and international campaign that encourages people to enjoy meat-free meals on Mondays to improve their personal health and the health of the planet.” She expressed her hope that the resolution would quickly pass through the City Council and arrive on the mayor’s desk surrounded by a variety of healthy veggie treats.

Approximately 40 schools in New York City already participate in Meatless Monday, including public, private and charter schools at all grade levels. New York City colleges and universities have also participated in Meatless Monday, including Barnard College, Brooklyn Law School, Columbia University, Fordham University, LaGuardia Community College and Manhattan College.

“It’s wonderful that New York City plans to join Los Angeles, Philadelphia and other major cities in the U.S. and 36 countries by introducing the Meatless Monday resolution,”

said Sid Lerner, found of the Meatless Monday Movement, and chairman of  The Monday Campaigns.  “What perfect timing to introduce Meatless Monday with the new year, when many people are thinking of improving their diets.”

Peggy Neu, President of The Monday Campaigns, also attended the rally and addressed the crowd. “It’s only fitting that the city where Meatless Monday was born should adopt such a resolution.”  She noted the important role played by the academic partners – Columbia, Johns Hopkins, and Syracuse – and how their research continues to yield new insights into the power of Mondays to improve public health.

Many New York chefs and restaurateurs have promoted Meatless Monday over the years including Mario Batali, John Fraser (Dovetail and Narcissa), Marisa May (SD26), Jason Weiner (Almond), and Bill Telepan (Telepan.)

Chef Telepan was on hand and spoke about how Meatless Monday encourages more variety in people’s diets. “Through my career as a chef, and especially my work with Wellness in the Schools, I’ve seen the impact of how encouraging the consumption of real foods, stripped of processed ingredients, can help combat the epidemic of obesity and improve long-term health outcomes.”

Mia MacDonald, executive director of Brighter Green, a New York-based action tank, offered a global perspective on the perils of exporting a meat-heavy American diet to countries like China, India, and Brazil. “It is great to see New York, the most global of cities, joining the growing national and international movement for more sustainable, humane food systems and ways of eating.”

Friends of Meatless Monday shared their support from all over the world, including Paul, Mary, and Stella McCartney, founders of Meat Free Monday.  “Great to hear that New York City officials are considering introducing Meatless Monday! It’s such an easy and enjoyable way to reduce our carbon footprint and improve our health. If the resolution passes, we look forward to seeing what delicious and creative meat free options chefs come up with on Mondays in this amazing city!”

Council Member Rosenthal was optimistic about the City Council passing the resolution and sees a bright future for Meatless Monday.  “As goes New York City, so goes the nation!”

Watch a short video of Council Member Rosenthal speaking at the rally.

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Green Apple Almond Porridge http://www.meatlessmonday.com/recipes/green-apple-almond-porridge/ http://www.meatlessmonday.com/recipes/green-apple-almond-porridge/#comments Mon, 19 Jan 2015 11:00:42 +0000 http://www.meatlessmonday.com/?p=16964 Tart, crisp green apple is seasoned apple pie style with cinnamon and lemon juice before being covered with hearty oatmeal. A well-balanced trio of salty, sweet and refreshing flavors completes the dish, as roasted almonds, brown sugar and mint are placed atop the oatmeal

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Tart, crisp green apple is seasoned apple pie style with cinnamon and lemon juice before being covered with hearty oatmeal. A well-balanced trio of salty, sweet and refreshing flavors completes the dish, as roasted almonds, brown sugar and mint are placed atop the oatmeal. This recipe comes to us from Trudy of veggie.num.num.

Serves 1

  • 1 green apple
  • a squeeze lemon juice
  • a dash cinnamon
  • 1/3 cup rolled oats
  • 1 cup nonfat milk
  • or
  • 1 cup non-dairy milk alternative
  • 1/4 cup almonds, roasted
  • 1 teaspoon brown sugar
  • fresh mint, to taste

Grate the apple and place it in a serving bowl. Squeeze a little lemon juice over it and grate the cinnamon on top.

Place the oats and milk into a small saucepan over medium low heat. Bring to a gentle simmer and cook, stirring, for 2 minutes, or until the oatmeal is fully cooked.

Once the porridge is cooked, spoon it over the seasoned apple, top with the dry roasted almonds and the brown sugar. Drizzle a little pour of extra rice milk over the porridge and garnish with a little mint. Enjoy!

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Baked Sweet Potato Fries http://www.meatlessmonday.com/recipes/baked-sweet-potato-fries/ http://www.meatlessmonday.com/recipes/baked-sweet-potato-fries/#comments Mon, 19 Jan 2015 11:00:40 +0000 http://www.meatlessmonday.com/?p=20752 Sweet potato wedges are coated with savory smoked paprika and roasted in the oven. Toasted pumpkin seeds add a salty crunch, while creamy Greek yogurt lends a refresher from the smoke spiced sweet potato fries

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Sweet potato wedges are coated with savory smoked paprika and roasted in the oven. Toasted pumpkin seeds add a salty crunch, while creamy Greek yogurt lends a refresher from the smoke spiced sweet potato fries. This recipe comes to us from Karen of Sprouts in the Hood.

Serves 4

  • 4 large sweet potatoes, cut into wedges
  • 2 tablespoons canola oil
  • 2 tablespoons smoked paprika
  • salt, to taste
  • 1 cup plain Greek yogurt
  • 1/2 cup roasted pumpkin seeds or pepitas

Preheat an oven to 400 degres.

Place the sweet potato wedges in a large bowl. Drizzle with canola oil, tossing to ensure the sweet potatoes are well coated. Season the sweet potato wedges with the smoked paprika and salt.

Spread in one layer onto a baking sheet. Place the baking sheet into the oven and roast for about 5 minutes. Turn the pan around and roast another 5 minutes for even cooking. Flip sweet potato wedges over using a spatula. Cook for another 5 minutes, turn pan around and cook 5 minutes more, or until the fries are browned on all sides.

Divide into 4 servings, garnish each serving with dollops of Greek yogurt and pumpkin seeds. Taste for seasoning, adjusting if desired and enjoy!

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Spicy Peanut Rice Noodles http://www.meatlessmonday.com/recipes/spicy-peanut-rice-noodles/ http://www.meatlessmonday.com/recipes/spicy-peanut-rice-noodles/#comments Mon, 19 Jan 2015 11:00:35 +0000 http://www.meatlessmonday.com/?p=22001 Rice noodles soak up savory flavors of garlic, peanuts, hoisin and basil in this Thai dish. Carrots and bell pepper are sautéed with ginger then tossed with the flavorful noodles before it’s all finished off with refreshing cucumber strips

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Rice noodles soak up savory flavors of garlic, peanuts, hoisin and basil in this Thai dish. Carrots and bell pepper are sautéed with ginger then tossed with the flavorful noodles before it’s all finished off with refreshing cucumber strips. This recipe comes to us from Katrika of Republic of Curries.

Serves 4

  • 1 (10 ounces) package wide rice noodles
  • 1/2 cup unsalted peanuts
  • 4 large garlic cloves, peeled and divided
  • 1 inch stick fresh ginger, peeled
  • 2 dried serrano peppers
  • 4 tablespoons peanut oil, divided
  • 2 tablespoons fresh basil, julienned
  • 1/2 cup hoisin sauce*
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon sugar
  • salt, to taste
  • 1 large carrot, julienned
  • 1/2 green bell pepper, sliced
  • 3 white mushrooms, sliced
  • 1 cucumber, peeled, deseeded and sliced
  • 1/4 cup cilantro

*Found in Asian markets or the Asian or sauce sections of most grocery stores.

Bring a large pot of water to a boil over medium-high heat. Add the rice noodles and cook according to package directions, or until tender. Drain the noodles in a colander, rinsing with cold water to remove excess starch. Chop the noodles roughly and set aside.

Crush the peanuts using a mortar and pestle if available and set aside. The backside of a large knife can be used to crush the peanuts if a mortar and pestle is not available. Mash 3 of the garlic cloves with the fresh ginger until they form a paste and set aside in a separate bowl. Smash the remaining garlic clove with the serrano peppers to make a paste and set aside in another separate bowl.

Place 2 tablespoons of the peanut oil in a frying pan over medium heat. Add the noodles, garlic chili paste and basil to the pan. Sauté for about 4-6 minutes, or until the noodles are slightly crispy.

Season the noodle basil mixture with the hoisin sauce, soy sauce, crushed peanuts, sugar and salt to taste, taking care to stir to ensure the seasonings are evenly distributed. Turn heat down to low and cook for 3-5 minutes more, or until the noodles have soaked up the sauces. Transfer to a serving platter.

Place the remaining 2 tablespoons peanut oil in a separate frying pan. Add the carrots, bell peppers and garlic ginger paste to the pan. Mix well and sauté for 4-6 minutes, or until the carrot slices are just cooked, but not yet tender. Add the mushrooms and cook for 3-5 minutes more, or until the mushroom slices are golden.

Add the veggies to the platter with the noodles. Top with the cucumber slices, cilantro and enjoy!

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Butternut Squash and Chipotle Chili with Avocado http://www.meatlessmonday.com/recipes/butternut-squash-chipotle-chili-avocado/ http://www.meatlessmonday.com/recipes/butternut-squash-chipotle-chili-avocado/#comments Mon, 19 Jan 2015 11:00:10 +0000 http://www.meatlessmonday.com/?post_type=recipes&p=43976

This savory, seasonal chili features just a touch of sweetness from the butternut squash and cinnamon seasoning. Serve it up with a few slices of avocado for a dose of healthy monounsaturated fats. This recipe comes to us from Kelsey of Kelsey’s Apple a Day.

Serves 6

2 tbsp. olive oil 1 medium

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This savory, seasonal chili features just a touch of sweetness from the butternut squash and cinnamon seasoning. Serve it up with a few slices of avocado for a dose of healthy monounsaturated fats. This recipe comes to us from Kelsey of Kelsey’s Apple a Day.

Serves 6

  • 2 tbsp. olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash (about 1 1/2 lbs.), peeled and chopped
  • 4 garlic cloves, minced
  • 2 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1/4 tsp. ground cinnamon
  • sea salt, to taste
  • 1-2 chipotle peppers in adobo, minced
  • 1 bay leaf
  • 1 (14-oz.) can fire-roasted diced tomatoes, including liquid
  • 2 (14-oz.) cans low-sodium black beans, drained and rinsed
  • 2 cups vegetable broth
  • 2 avocados, diced
  • chopped cilantro, for garnish
  • chipotle hot sauce, for garnish

Heat olive oil in a large Dutch oven or stockpot over medium-high heat.  Add onion, bell pepper, squash, and garlic and sauté until the onions begin to turn translucent, stirring occasionally, about 10 minutes.

Reduce heat to medium-low.  Add the chili powder, cumin, cinnamon, and salt.  Stir until vegetables are evenly coated, then add the bay leaf, tomatoes, beans, and vegetable broth.  Cover and simmer for one hour, stirring occasionally.  Taste for spice level and adjust, as needed.

To serve, remove bay leaf, then ladle into individual bowls and top with avocado and cilantro.  If desired, spice it up with some chipotle hot sauce.

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