Archive for the ‘meatless monday’ Category

MeatlessMonday: Roasted Cauliflower Tacos with Avocado Crema

Monday, May 5th, 2014

Mix up your Taco Night routine with these smoky, mildly-spicy Roasted Cauliflower Tacos with Avocado Crema….

Roasted Cauliflower Tacos #MeatlessMonday recipe | FoodieTots.com

Years and years ago, almost too many to count ;) , the husband, some friends and I had this great idea to head to the local Irish pub on St. Patrick’s Day. Which fell on a Saturday that year. Upon discovering that the pub had a line down the block, we quickly changed course and enjoyed some festive Mexican food next door. And thus was born our tradition of Mexican food on St. Patrick’s Day and Irish food on Cinco de Mayo — perfect to avoid the crowds on each holiday. Now, with kids in tow, we tend to do our Cinco de Mayo celebrating at home anyway. And since this year, it falls on a Monday, these meatless roasted cauliflower tacos will be perfect. You can even make these again next St. Patrick’s Day and cover your something-green bases with the avocado crema. Which, by the way, is so good you’ll be tempted to eat it by the spoonful. Fortunately this recipe makes more than you’ll need for the tacos, so you can have the crema, say, for breakfast the next day.

And if you’re not in the mood for tacos, this roasted cauliflower is our new favorite side dish –perfect along side chicken or fish. I’ve also mixed it into a quinoa salad for another meatless meal.

Roasted Cumin Cauliflower Recipe | FoodieTots.com

Recipe: Roasted Cauliflower Tacos with Avocado Crema

Makes 8 tacos

Ingredients:

For the crema

  • 1 avocado
  • 1/3 cup organic sour cream
  • sea salt
  • lime juice

For the tacos

  • 8 corn tortillas
  • 1 head cauliflower
  • 1 tablespoon olive oil + additional for tortillas
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • pickled red onions
  • shredded lettuce, optional
  • cilantro, optional

Instructions:

1. Make the crema: Place avocado flesh and sour cream in a small food processor and blend until smooth. Add pinch of sea salt and squeeze of a lime wedge, and pulse a few more times. Place in a serving dish, cover and chill until ready to use.

2. For the cauliflower: Preheat oven to 425 degrees. Cut away leaves and stalk and cut cauliflower florets into large chunks. Place in a large bowl.

3. In a separate small bowl, stir together cumin, chili powder, paprika and salt. Drizzle olive oil over cauliflower, then sprinkle with spice mixture and toss to coat the cauliflower.

4. Pour cauliflower onto a rimmed baking sheet and roast, stirring occasionally, until browned, about 15 to 20 minutes.

5. To assemble tacos: Pour olive oil to coat bottom of a small frying pan and heat over medium. Place tortillas in pan, one a time, and warm them for about a minute on each side. Keep warm on a plate in the oven while frying remaining tortillas. Place avocado crema, pickled onions and a spoonful of cauliflower on each tortilla, folding to form a taco. Garnish with lettuce and/or cilantro if desired.

Happy Cinco de Mayo!  And please share — what’s your favorite vegetarian taco filling?

Squash Farro Salad {#MeatlessMonday}

Monday, November 11th, 2013

Have you been to the farmers market lately? So many colors and varieties of winter squash are on display at ours right now. When I came home with the Kabocha squash I used for tacos a few weeks ago, the boy was disappointed it was not an acorn squash. So we’ve been getting acorn squash once a week, and I decided to use this week’s in a warm grain salad. I discovered quick cooking grains at Trader Joe’s recently and wanted to give the farro a try. I simmered it in water with a pinch of salt and splash of olive oil and it was ready in just 15 minutes — not bad! If you have regular farro, though, be sure to cook according to the package directions.

Squash Farro Salad | FoodieTots.com

Recipe: Squash Farro Salad

This warm grain salad can be made with barley or rice if you prefer. We used acorn squash, which is easier to peel after cooking. If you’d rather use butternut, peel and cube it before roasting. And cranberries add a nice color contrast, but golden raisins are equally tasty in a pinch!

Makes 4 servings

Ingredients:

  • 1 cup uncooked farro
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 1 acorn squash
  • 1/3 cup dried cranberries or raisins
  • 2 tablespoons sunflower seeds

Dressing:

  • 1 tablespoon maple syrup
  • 1 tablespoon champagne or cider vinegar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons olive oil

Instructions:

1. Prepare farro according to package instructions. If using quick-cooking farro, place farro and two cups of water in a medium saucepan. Add 1/4 teaspoon salt and 1 teaspoon olive oil. Bring to a boil over high heat, then reduce to low, cover and simmer for 10 minutes. Turn off heat and let stand for another 5 minutes, then drain any excess water. Keep covered while preparing the remaining ingredients.

2. Preheat oven to 350 degrees. Cut acorn squash in half lengthwise and remove seeds. Place cut side down on a greased or parchment-lined baking sheet. Cook 25 to 30 minutes, until tender when pricked with a fork. Remove and let cool slightly before cutting off peel and cutting into small pieces.

3. In a small bowl, whisk together salt, maple syrup and vinegar. Drizzle olive oil, whisking until smooth. Set aside.

4. Combine farro, squash, cranberries or raisins and dressing in a large bowl, stirring to evenly distribute dressing. Sprinkle with sunflower seeds and serve warm.

squash at Homestead Farm | FoodieTots.com

Looking for more squash inspiration? Savory Simple has a round-up of dozens of food blogger recipes using all types of squash. I can’t wait to try these three, in particular:

cheesy pumpkin quinoa stuffed peppers from What Jew Wanna Eat
Asian peanut spaghetti squash stir-fry
from Snappy Gourmet
winter squash pies
from Adventures in Cooking

This post has also been shared with Meatless Monday blog hops hosted by Recipe Renovator and The Midnight Baker.

Kabocha Squash Apple Tacos with Chèvre {#MeatlessMonday}

Monday, October 14th, 2013

Did you know the Meatless Monday campaign celebrates its 10th anniversary this fall? To celebrate, I wanted to make some vegetarian tacos — and I just happened to have a beautiful Kabocha squash on hand. I spiced and roasted the squash for a warm, fall flavor and then added a sweet apple to balance the spicy squash. This roasted squash and apple combo is a great kid-friendly side dish on its own, but it was especially delicious atop warmed corn tortillas with cilantro and crumbled chèvre. This will make a repeat appearance on our Taco Tuesday menu very soon!

Kabocha Squash Apple Tacos with Chevre by FoodieTots

You can use butternut or acorn squash if you prefer, but I loved the green-orange hues and rich flavor of the Kabocha. I went a little lighter on the spices for the kids, so I’ve given a range below — cumin is a great early spice for babies and toddlers as it adds flavor without too much heat, so you could even mash up the roasted squash and (peeled) apples for your littlest eaters.

Recipe: Roasted Squash Apple Tacos with Chèvre
Serves 4

Ingredients:

  • 1 Kabocha squash (approximately 2 1/2 cups peeled and diced)
  • 1 apple, diced
  • 2 tablespoons olive oil
  • 1 1/2 to 2 teaspoons cumin
  • 1/8 to 1/4 teaspoon smoked paprika
  • 1/4 teaspoon Kosher salt
  • 8 corn tortillas
  • fresh cilantro to garnish
  • 4 ounces fresh goat cheese
  • salsa verde and/or Sriracha, optional if you prefer your tacos hot

Instructions:
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Place diced squash in a bowl and drizzle with olive oil. Add cumin, paprika and salt and toss to coat evenly. Spread in an even layer on baking sheet and roast 15 minutes.
3. Stir squash gently and add apple. Return to oven and roast an additional 10 to 15 minutes, until squash is tender and apples are lightly browned.
4. Warm tortillas and serve with a spoonful of squash-apple filling, pinch of cilantro and tablespoon of chèvre.

This recipe is linked to the Meatless Monday blog hop at Recipe Renovator.

To commemorate the 10th anniversary, a Meatless Monday Scientific Symposium will be held Thursday, Oct. 17, at 4 pm — get details and watch the live stream from Johns Hopkins Bloomberg School of Public Health here.

Braised Summer Squash with Chèvre {#6SecondRecipe for #MeatlessMonday}

Monday, September 9th, 2013

As much as I love summer, I just adore the farmers market in September. Tomatoes, corn and summer squash share table space with autumn squash, beans and early apples for a few fleeting weeks of seasonal overlap. Of course, when temperatures are still in the 80s or even 90s here in DC, it’s nice to still have so many fresh ingredients for fast meals now that the kids are back in school.

Braised Summer Squash with Chevre | FoodieTots.com

To celebrate back-to-school season, we’re sharing a series of 6-second, 6-ingredient recipes for fast weeknight meals. That’s right Rachael Ray, I’ve seen your 30-minute meals and I think I can do it 29 minutes, 54 seconds faster. Okay, maybe not quite. But I can use my favorite Vine video app to show how to make a quick family meal — even if I can’t guarantee it can be done in 6 seconds. I hope you’ll still find it useful.

And, this one is meatless, too, as we join the new Meatless Monday blog hop hosted by Recipe Renovator. So go check that out for even more ideas — even if you have your meatless meals on Tuesday, Wednesday, Thursday …. going meatless occasionally can be another good way to shave time off your dinner prep.

Braised Summer Squash from Colleen | GlassBottle on Vimeo.

Recipe: Braised Summer Squash with Chèvre
Serves 4

Ingredients:

  • 1 tablespoon butter or olive oil
  • 3-4 summer squash, sliced
  • 2 tablespoons tomato paste concentrate
  • 1/4 cup white wine
  • several fresh basil leaves, torn
  • 2 ounces fresh goat cheese
  • salt and pepper

Instructions:

  1. Heat butter or olive oil in sauté pan over medium high heat.
  2. Add squash and cook, turning occasionally, until soft and just beginning to brown.
  3. Add tomato paste concentrate and stir. Add white wine and cook another minute or two.
  4. Remove from heat and sprinkle with torn basil, salt and pepper to taste. Crumble goat cheese over top and serve.

When Meatless Isn’t By Choice {Coconut, Kale and Sweet Potato Stew}

Monday, April 8th, 2013

food bloggers against hungerI’ve said before that one of the reasons we participate in Meatless Monday is to allow our budget to accomodate better meat when we do eat it — local, grassfed meats are significantly more expensive than your average supermarket selection but it’s something I believe very strongly in. After all, I believe the farmers who grow and raise our food deserve to earn a fair living so they can feed their own families. Today, though, I’m joining other bloggers to once again raise awareness of the critical need for food assistance for far too many children and families in our communities — and attempting to make a healthy family meal for under $5. While there are ways to stretch your budget at the farmers market, it’d be nearly impossible to eat meat seven nights a week on a Supplemental Nutrition Assistance Program (SNAP) budget.

The good news is that there are a growing number of farmers markets that take SNAP dollars, and better yet, markets that offer matching dollars (including several FRESHFARM Markets here in DC) that can help those receiving assistance to incorporate fresh fruits and vegetables in their diets. The recipe below uses sweet potatoes and kale which are still in season at local markets, but I bought the ingredients for this meal at Giant, a local supermarket chain. It was disappointing to see how difficult it is to buy organic produce on a budget. Many organic items are pre-packaged — which is fine if you can fit five onions into your weekly menu, but I only needed half of one. Same with the sweet potatoes. In canned goods, the store brand organics were more in line with conventional. And when it came to the coconut milk, one Thai brand in the Asian section was significantly less than the American brand (yet the coconut comes from Thailand regardless).

Here’s a quick price check at the supermarket:

organic at the supermarket from Colleen | GlassBottle on Vimeo.

And here’s how my recipe added up:

1/2 bunch organic kale ………….. .38
1/2 yellow onion …………………… .47
1 sweet potato …………………….. 1.34
1 can organic garbanzo beans .. 1.29
1 can coconut milk ……………… 1.69
= $5.17 ….
and that’s assuming you have olive oil, chicken stock, curry powder and brown rice on hand/in the pantry.

Get the recipe for my coconut, kale and sweet potato stew below — but first, here’s how you can help.

TAKE ACTION: Charity is not enough. The only way for hunger to be eliminated in America is if policies change, so it’s important we make our voices heard.

1. Take 30 seconds and send a letter to Congress asking them to support anti-hunger legislation. The more letters we submit, the better!

2. See the film A Place At The Table in your city or on demand through iTunes and Amazon. (Watch the trailer below.)

3. Spread the word. Share this post, or the link to contact Congress, on Facebook, Twitter (#TakeYourPlace), or through good old-fashioned email.

~

And now for the recipe…

coconut kale sweet potato stew ingredients

Recipe: Cocount, Kale & Sweet Potato Stew
Makes 4 servings

Ingredients:

  • 1 cup brown rice
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 1 sweet potato, peeled and diced
  • 1/2 tablespoon curry powder
  • 2 cups chicken or vegetable stock
  • 1 15 oz. can coconut milk
  • 1 15 oz. can garbanzo beans
  • 1/2 bunch (about 1/3 pound) kale, rinsed, steams removed and coarsely chopped
  • salt and pepper to taste

Instructions:

1. Cook rice according to package instructions.

2. Heat olive oil in a medium pot over medium heat. Stir in onions and cook 2-3 minutes, until they begin to soften. Add curry powder and stir, cooking 1 additional minute.

2. Add sweet potato and stock and bring to a low boil over medium high heat. Boil for 10 minutes, until sweet potatoes are tender when pricked with fork.

3. Add garbanzo beans, coconut milk and kale. Stir and reduce to a simmer for 10 minutes.

4. Remove from heat, season with salt to taste. Serve over brown rice.

coconut kale and sweet potato stew foodietots