Meatless Mondays

Meatless Monday: Easy Egg Bake

Written on July 8, 2013 at 3:14 pm , by

Go vegetarian this Meatless Monday with an Easy Egg Bake inspired by a Fried Egg and Spicy Tomato Sauce dish I had at Danny Meyer’s Maialino. As they’re unfortunately no longer serving the dish on their brunch menu, I decided to re-create the dish and add a bit of Southern flavor–in the form of cheese grits(!)–into the dish.

 

Feel free to get creative and add mushrooms or more veggies to grits or sauce. Serve this dish as either a hearty breakfast or brunch or as a meatless lunch or dinner with a side salad any time. Even better, make all of the components a day (or night) in advance and build the grits and tomato sauce layers and store in the fridge until you’re ready to top with eggs and bake everything off.

Easy Egg Bake

Photo by Judith Pena

 

As I sometimes go about cooking with a no-recipe philosophy, here’s a quick talk-through of how to make this tasty dish:

  • Make Moroccan-inspired spiced tomato sauce and let simmer to intensive flavor
  • Make grits and add cheese
  • Layer grits into a baking dish, layer tomato sauce on top of grits, crack two eggs on top and sprinkle with grated cheese
  • Bake until eggs are cooked and other layers are warmed. Top with herbs (optional) and serve.

Prefer more detail?

Get the recipe: Easy Egg Bake

 

 

More Meatless Monday recipes:

Easy Egg Recipes

Terrific Tofu Recipes

Vegetarian Whole Grain Recipes 

 

Meatless Mondays: Awesome Asparagus Eats

Written on June 17, 2013 at 3:06 pm , by

3 reasons to get your asparagus fix now–before the peak season is over:

 

1. It has only 5 calories per spear, zero fat and cholesterol, and almost no sodium. Talk about a dieter’s dream!

 

2. It  is one of the most concentrated veggie sources of protein: 1 cup offers about 10% of your daily protein and fiber needs–a one-two punch that helps keep you full longer, so you can avoid overeating.

 

3. It has more glutathione–one of the most powerful cancer fighters–than any other fruit or vegetable. Glutathione also helps your body absorb nutrients and slows down the aging process.

 

Asparagus

Photo by Lisa Hubbard

 Shopping Tip: Look for bunches with tightly closed buds on top–and eat them right away, because the nutrients fade fast.

 

Get the recipes:

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Meatless Monday: Edamame

Written on June 10, 2013 at 3:40 pm , by

Be a lean, green, protein-eating machine with edamame, one of our favorite meat-free muscle foods! Edamame has approximately 17 grams of protein per cup and is full of heart-healthy fiber, unsaturated fats and antioxidants. You’ve probably seen these green peas as a sushi bar appetizer, but these young soybeans can also be found in the freezer section of the grocery store and are sold shelled or in the pod (just pop ‘em out with your teeth).

 

To cook up these tasty (green) beans for Meatless Monday, simply toss them into your favorite stir-fry. Need a little more guidance?

Try our recipes below:

Pea & Edamame Soup with Grilled Cheese Sticks

Pea & Edamame Soup with Grilled Cheese Sticks

Double Rice Pilaf with Creminis & Edamame

Double Rice Pilaf with Creminis & Edamame

Nutty Asian Noodles with Carrots & Edamame

Nutty Asian Noodles with Carrots & Edamame

Green Alien Ravioli

Green Alien Ravioli

 

More Meatless Monday Recipes: 

Vegetarian Curries

Mushroom Meals

Whole Grain Dinners

 

Meatless Monday: I Heart Artichokes

Written on May 13, 2013 at 3:28 pm , by

 

Artichoke

 Artichokes may look intimidating, but with a little prep, you’ll find that this fiber-rich and versatile veggie has a heart of gold. (Get it–because the center of an artichoke is called the heart?! Hah.) Anyway, as an excellent source of minerals such as copper, calcium, potassium and iron, these green globes makes a great go-to ingredient for Meatless Mondays or vegetarian dishes any time. Check out three of our tastiest artichoke recipes below!

Baby Artichoke Crisp

This stunning Artichoke Crisp features baby artichokes which, despite their name, are actually fully mature. (They’re the buds harvested from the lower shoots of the artichoke plants.) Serve this one pot dish for B, L or D–breakfast, lunch or dinner.

 Artichoke Bruschetta

For your next party, trade in your normal Spinach and Artichoke dip for this classy and super simple Artichoke Bruschetta appetizer made with white wine and parmesan.

Grandpa's Stuffed Artichokes

This Stuffed Artichoke recipe comes straight from Rachael’s family, specifically her grandfather, Emmanuel. These artichokes are delicious at room temperature, so you can make them ahead and they’ll be ready whenever you are. Anytime you serve artichokes, be sure to place small dishes on the table to collect the leaves.

 

RELATED:

Vegetarian Dinner Recipes

Meatless Monday: Whole Grain Recipes

Meatless Monday: Eggplant Recipes

All Meatless Monday Posts