Category Archives: Meatless Monday

Stuffed Sweet Potatoes for Meatless Monday


Red Lentil Soup for Meatless Monday

Come warm up on this chilly Meatless Monday with a hot bowl of soup!

lentil soup

Veggie Sushi for Meatless Monday

Come celebrate Meatless Monday with us!


Curried Eggplant with Chickpeas and Spinach


Come warm up over curry with us!





Meatless Monday Butternut Squash Salad

Come celebrate fall with us!

Meatless Monday’s Summer Salad

grapefruitavocadoIn these hot humid days of August, nothing feels better than a light refreshing summer salad.  We love this simple salad and the myriad of variations possible.  Our favorite way with this citrus combo is over a bed of Boston or bib lettuce.  The delicate texture and flavor do not overwhelm and anti up the hydration factor.  Enjoy!

Y3 Summer Salad

2 red grapefruit
2 avocados
1 large fennel
1/2 cup (1 dl) mint leaves
1 tablespoon lime juice
1/2 cup (1 dl) nut oil or neutral-tasting oil
1 teaspoon crushed coriander
Salt and pepper

Cut the grapefruit into segments. Cut the avocado into slices and julienne the fennel. Mix all the ingredients in a bowl (leaving a few mint leaves for garnishing) and serve on a plate.

Serve on a bed of greens
Serve on top of grilled fish, chicken, or pork
add nuts or seeds
Swap grapefruit for strawberries
Add feta

Meatless Monday’s Caprese Mushrooms

Caprese Quinoa Grilled Stuffed Mushrooms with Balsamic Glaze
This variation on the classic Caprese is so delicious you’ll have them begging for more.
The trio of tomato, basil and mozzarella are a summer classic. The three are wonderful served simply with a little olive oil, salt & pepper, but the flavors also work well in this variation on the original.

Yield: 12 baby mushrooms served as an appetizer  or 2 large Portabellos served as a main dish


12 baby portobello mushrooms or 2 portobello mushrooms, stems removed

  • 1/2 cup cooked quinoa
  • 1/2 cup grape tomatoes, diced
  • 1//3 cup fresh mozzarella cheese, diced
  • 8-10 fresh basil leaves, sliced or chopped
  • 3 tablespoon good + fruity extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Balsamic Glaze
  • 1/2 cup balsamic vinegar
  • 1 teaspoon brown sugar (optional)


  1. Add vinegar and brown sugar if using to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
  2. Preheat the grill to medium high heat or heat your oven to to 400 degrees F.
  3. Toss the mushrooms with 1 tablespoon of olive oil and a sprinkle of salt and peper. Place the mushrooms stem side up directly on the grill and grill for 8-10 minutes or bake for 8-10 minutes. Remove from the grill and dump any liquid that is in the caps.
  4. While the mushrooms grill toss the quinoa, tomatoes, mozzarella and basil together in a medium size bowl. Add the remaining olive oil. Season with salt and pepper.
  5. When the mushrooms are ready stuff each mushroom as best as you can with the caprese quinoa. If your mushrooms are small you may have some of the caprese quinoa leftover, just serve it along side the mushrooms. If desired place the mushrooms on a baking sheet and place back on the grill or under the broiler for 30 seconds to 1 minute to warm the cheese. Serve with a drizzle of the balsamic glaze and fresh black pepper.

Photo & Recipe Courtesy of

Meatless Monday’s Zucchini Pesto Pasta

Almond Pesto Pasta with Zucchini


We’ve had some strange weather here in Annapolis recently.  We went from constant, endless days of rain to somewhat outrageous temps in the upper 90s with heat indexes near 100*.  I thought for sure my garden wouldn’t make it, but lo and behold my counter is bursting with summer produce! What I have the most of? Zucchini! As I began to grow tired of variations on zucchini bread, this pasta swooped in and saved the day.

Zucchini and carrots are shaped into strips to match linguine in this summer veggie pasta medley. An almond basil pesto sauce perfectly counters the savory zucchini and sweet carrots.

Serves 4

For the almond pesto:

  • 1 1/2 packed cups basil, washed
  • 3 tablespoons nutritional yeast*
  • or
  • 3 tablespoons parmesan cheese, grated
  • 1/4 cup almonds
  • 2 cloves garlic
  • 5 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

To complete the Almond Pesto Pasta with Zucchini:

  • 4 ounces linguine
  • 1 1/2 teaspoons salt
  • 2 medium zucchini
  • 1 large carrot

*Found in health food stores or the health food section of most grocery stores.

To make the almond pesto:

Place the basil, nutritional yeast or cheese, almonds and garlic together in a food processor. Run the food processor until the basil almond mixture is very finely chopped, stopping the food processor and scraping down the sides with a spatula when necessary.

While the food processor runs, slowly pour the canola oil in through the top window. Process until you have a smooth sauce. Taste and season with the salt and pepper, adjusting amounts if desired.

To complete the Almond Pesto Pasta with Zucchini:

Place a large pot of salted water over medium-high heat. When the water boils, cook the pasta according to package directions, or until the linguine is al dente. Drain and transfer back to the pot.

Using a spiralizer or vegetable peeler, make the zucchini and carrots into thin strips to match the linguine.

Place the pesto in a frying pan and cook for 3-4 minutes, or until the garlic and almonds become fragrant.

Add the al dente pasta, zucchini strips and carrot strips to the pan. Toss to ensure the pesto sauce is evenly distributed on the pasta and veggie “noodles”. Divide into 4 portions and enjoy!

Photo & Recipe Courtesy of

Classic Israeli Salad

The time of year when gardens are exploding has finally arrived! I don’t know about you, but my counters and fridge are full of tomatoes, cucumbers, zucchini, and bell peppers are slowly making their way in too.  While I love being the friend who happily gives away her excess loot, sometimes it’s nice to take advantage of my bounty and try a new recipe.  This Israeli Salad sounds right up my alley! Especially since with all of this Annapolis rain, my parsley is taking over!


4 Roma tomatoes, diced (2 cups)
2 Persian cucumbers or ½ English cucumber, diced (1 ⅓ cups)
½ yellow bell pepper, diced (⅔ cup)
⅔ cup chopped Italian parsley
3 Tbs. chopped green onion
2 tsp. olive oil
2 tsp. lemon juice

Toss all ingredients in a large bowl, and season with salt and pepper to taste.  For the best flavor, let rest for 20-30 minutes before serving.

Recipe and photo credit:

Meatless Monday’s Orange Jicama, Green Bean & Brussel Sprout Salad

Jicama-Brussel-Sprout-Salad-with-Orange-Sesame-Dressing12Jicama [HEE-ka-ma] is a crispy, sweet, edible tuber that resembles a turnip in physical appearance, although the plants are not related.  These tubers can sometimes grow to be quite large, although when they exceed the size of two fists, they begin to convert the sugars that give them their sweet flavor into starches, making them somewhat woody to the taste.

Jicama grows on vines that may reach 20 feet in length.  The vines tend to hug the ground, ending in tubers that may grow up to 50 pounds (!) in size, although the majority of those sent to market are approximately 3 to 4 pounds in weight.  Before eating, the coarse brown outer layer should be peeled to reveal the white inside.  I found the potato peeler to be to wimpy for this task so I used a pairing knife.

When choosing jicama at the store, look for medium sized, firm tubers with dry roots. Wet or soft spots may indicate rot, and don’t not be drawn to overlarge ones, because they may not be as flavorful.  If you are ever in doubt which one is the prizing-wining-perfect jicama, ask the produce man or woman for help.  I even go as far as having them cut it in half to make sure that it is good all the way through.  They will keep under refrigeration for up to two weeks.

This is a perfect summer salad.  Enjoy!

Ingredients: yields 8 cups

Kale massage:

  • 1 head purple curly kale
  • 1/4 cup fresh orange juice
  • 1 tsp sea salt

Add in:

  • 1 lb (3 cups chopped) French green beans
  • 3 cups shredded jicama
  • 1 1/2 cups baby brussel sprouts
  • 1 cup chopped carrots
  • 2 Tbsp white sesame seeds

Orange Sesame Dressing: 1 3/4 cup dressing

  • 1 cup fresh orange juice
  • 1/2 cup cashews, soaked 2+ hours
  • 1 Tbsp raw honey
  • 2 tsp toasted sesame oil
  • 1 Tbsp coconut aminos
  • 2 Tbsp apple cider vinegar
  • 1 tsp Sriracha hot chili sauce
  • 1/2 tsp onion powder
  • 1/2 tsp ground ginger



  1. Kale ~  wash, remove stems and dry the kale leaves before cheffinading them.  After cutting up the kale add the orange juice and salt.  Massage for about 5 minutes or until the kale leaves start to wilt and decrease in size.  This will make it easier to chew, eat and digest.   Place in a large bowl.
  2. Wash and cut the ends of the of the green beans, then slice into bite sized pieces.  Blot dry with a paper towel.  Place in the bowl with the kale.
  3. In the food processor, fitted with the upper shredding blade, break down the jicama, brussel sprouts and carrots.  Add to the bowl of kale and green beans.  Add sesame seeds.  Toss together with hands.

Orange Sesame Dressing:

  1. After soaking the cashews in water, drain and rinse.
  2. In the blender, combine the orange juice, cashews, honey, oil, coconut aminos, vinegar, chili sauce, onion powder and ginger.
  3. Blend till creamy.  Pour over the salad and mix everything with your hands.
  4. Eat right way, or allow it to marinate for 2+ hours to absorb all the flavors.  Enjoy!
  5. This salad should keep for about 2-3 days.

Photo & Recipe Courtesy of