Meatless Monday Recipe: Tabouli Salad

Meatless Monday Tabouli SaladWe all have favorite dishes our grandparents or other family members made. I have a few favorites from my childhood family get togethers. My grandmother made tabouli which was basically a parsley salad and is something I started seeing at speciality stores and Whole Foods a few year ago but it always bothered me how white it was, meaning it had more wheat in it than parsley. My grandmother always made it green with a hint of wheat. [Read more...]

My Meat Consumption Is Ruining The Planet

VegetarianI have thought long and hard about what I am going to say in this post and have not discussed it with one person. I have decided to become a part-time vegetarian. Now before you accuse me of making up a term that is code for a cope out here me out.

Americans eat 12 ounces of meat per day. I am not sure if I eat that much but until recently I did not think that much about my meat consumption. I admittedly consume meat at breakfast on occasion, I love bacon and sausage a lot. I eat meat at lunch sometimes I get hamburgers from the fresh burger place around the corner. Other times for lunch I will get braised beef or meatballs with my veggies at my favorite local food restaurant.

Meat consumption has a huge effect on climate change. A 2006 UN report estimated that 18% of man-made green house gases came from meat consumption. A 2008 article in World Watch magazine estimated it might be as high as 50%! Regardless of the actual percentage reducing my meat consumption is basically a free and immediate change I can make to help reduce my personal CO2 emissions. [Read more...]

Meatless Monday: Beans and Spinach Stuffed Acorn Squash

MM Acorn SquashMy sister-in-law is a border line vegan and I love the challenge of finding something yummy to make for her that I can get the rest of the family to eat as well. I took a recipe that was recommended to me and made some significant changes to it to meet my tastes. I want everyone to like it and I have to take into account what people like and do not like…for example olives are banned from my home and my kitchen I hate them, I also do not eat mushrooms so often I have to adapt a vegan recipe to address the fact these ingredients are not welcome in my recipes.

It is important to note that I am supporter of real food. The best way to make this recipe is with as many non-canned items as you can find. Make the beans from scratch and take your old bread and make bread crumbs out of it before it gets moldy. Some of the ingredients are harder to make fresh but if you need to purchase them try to avoid the BPA and get them in a glass container (and recycle or reuse the container).

I also understand that time to make a homemade meal is hard so if you need to use prepackaged ingredients this is still a very healthy recipe that can be made in a short period of time. [Read more...]

Meatless Monday: Eggplant Parmesan

eggplant parm by green-4-u

I have never actually read a recipe for Eggplant Parmesan but this is the way I have always made it and it is very simple. As you can see by all my meatless Monday recipes they are on the easy side. This recipe can be made in advance and be refrigerated or frozen. If you are harvesting a bunch of eggplant you can even just cook up the eggplant and freeze it after it is cooked and use it later.

Ingredients (I recommend organic for every ingredient possible)

  • 1 eggplant
  • 1 egg
  • 3 tablespoons of milk
  • 2 cups of bread crumbs (Italian seasoned)
  • olive oil to coat the bottom of the pan
  • Tomato basil sauce or marinara
  • Mozzerlla cheese
  • Pasta for the side

Cut the eggplant is slices no thicker than an inch but I think half an inch is best. I leave the skin on it has a lot of nutrients in it but if you really dislike it you can remove it.

In one bowl put the egg and milk together and whisk together with a fork (do not dirty your actual whisk). In another bowl put the bread crumbs in.

Dip each slice of eggplant in the egg mixture coating both sides and then dip in the breadcrumbs coating on both sides. Put on a plate. I recommend repeating this step till all the eggplant is ready to fry.

Heat the oil in a frying pan and place the eggplant in the hot oil. Cook until a golden color and flip. You can also bake the eggplant instead of frying. It is VERY important that all the pieces are the same width so it cooks evenly, bake on 375 for about 10-15 mins till just golden.

Remove from oil and place on a paper towel to drain some oil off. Then take a baking dish and coat with a light layer of sauce on the bottom. Arrange one layer of eggplant on the bottom. On each piece of eggplant put a spoonful of sauce to cover. You can cover with cheese each layer or just the top. I recommend two to three layers of eggplant.

green4u

Once all the eggplant is in the pan cover with mozzarella cheese and put in the oven at 375 for about 20 minutes till the cheese is melted but not burned. If you refrigerate the pan before putting in the oven it will take more time.

Serve with a salad and some pasta and you have an amazing meatless Monday recipe. Save the leftovers for lunch or another meal later in the week, this heats up very very well!

What is your favorite Meatless Monday recipe??

Meatless Monday: Hummus

So you got this post today in your inbox and you are thinking hummus? Great what else will I have for dinner. Hummus goes with so many different things and can be such an amazing food to have in your repertoire.

This is a family recipe and was present at every family gathering we like chick peas in my family.

2 cups of canned chick peas or dried chick peas that have been soaked (keep some of the water from the can)
1 1/2 tsp salt
1 clove of garlic (for very flavorful you use up to 4 cloves)
1/3 cup of Tahini (sesame paste)
6 tbsp. lemon juice (2 lemons)
2 tbsp. water or liquid from chickpeas
8 dashes of tabasco or other hot sauce

Place all ingredients in the food processor fitted with the steel blade. Process until it is well pureed but still had texture. Can be served with anything, I love it on pita bread but it can be served on endive leaves, celery, on salad or anything else.

It keeps in the fridge for a while so it is great to keep all week.

Switch to our mobile site