Category: Meatless Monday

My Meatless Monday Menu - Spaghetti Sauce with Fennel

5/10/2021

I recently found a recipe for spaghetti sauce that included fennel and was inspired to try making my own version of it.

We like the taste of fennel and we grow a few plants every year. I use both the fleshy bulb and the seeds in a variety of Italian dishes. Fennel has an anise or licorice taste and it is not for everyone, I guess, but if you like it, you might enjoy this recipe.

My favorite spaghetti sauce - the one I've been making for years - is a light summer sauce, sweet and full of fresh basil. This one is dark and rich. It is delicious on its own or it could have Italian sausage added, if you are so inclined.

Here's how I made it:
1 T olive oil
1/2 large onion, diced
1/4 cup diced red bell pepper
3 cloves of garlic, minced
1 qt. tomato puree
1 pint San Marzano tomatoes
1/4 t. dried basil
1/4 t. dried marjoram
1/4 t. fennel seeds, chopped
1/8 t. black pepper
few hot pepper flakes (to taste)
1 bay leaf
2 T Balsamic vinegar
1 T brown sugar
1 T Parmesan cheese

Sauté the onion and bell pepper until soft. Add the garlic and cook another minute, but do not let it brown.

Add approximately 6 cups of tomatoes in any form you have available to you. They will cook down and can be pureed after cooking.

Stir in the herbs and remaining ingredients and simmer slowly, until thick. Puree the sauce if you want it smoother. Mine was thick and ready to eat in about an hour, although I think it was better flavored the second day.

Dick thought it would be good with a side of shrimp and he was right! I'm sure we'll enjoy this many different ways.

Bon Appetite!

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Meatless Monday - Spinach Ricotta Lasagna

5/3/2021

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I made lasagna and a green salad for dinner last night, so I thought it would make a good Meatless Monday recipe to share with everyone. It's rich and cheesy. Give it a try!.

My greens are growing super well this time of year. We like fresh spinach in our salads, but I don't cook spinach as a side dish. I guess, this is one exception. When we were not eating meat, this was a favorite lasagna recipe. And if I decide to add meat instead of spinach, I still use this recipe. I think you'll like it either way.

Spinach Ricotta Lasagna
*
8 oz ricotta cheese
1/2 cup cottage cheese
1/4 cup Parmesan cheese
3/4 cup mozzarella cheese
1 egg
1 clove of garlic, minced
1/2 t. salt
1/8 t. black pepper
3 cups spaghetti sauce
6 lasagna noodles
1 large red bell pepper, chopped
1 pkg frozen spinach

Cook noodles al dente. Combine the cheeses, egg, garlic, salt, and black pepper and set aside. Combine the red pepper with the spinach and cook as directed. Drain.

Spread a layer of sauce in the bottom of a large baking dish. I make my own noodles and they are not perfect rectangles, so I can put them into a variety of dishes, but you will probably want a traditional 9 x 13 dish.

Layer noodles, cheese, spinach, sauce and repeat, ending with sauce on top. Sprinkle with more mozzarella and Parmesan cheese.

Cover with foil and bake at 350 for 20-30 minutes, until the cheese is melted and the sauce is bubbly. Remove the foil and bake a few minutes longer to brown the cheese. Allowing it to cool for 5-10 minutes will help it set up and make it easier to cut into serving pieces.
Enjoy!

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Carrot - Zucchini Burgers

4/26/2021

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Most veggie burgers are made with black beans, which provide important protein, but I have a couple favorites that are made with fresh veggies instead. This one is a favorite. As you can see, it makes quite a few, so I cook them completely and then freeze them for future meals. Just a minute or less in the microwave and they're ready to eat!
Sometimes, I like cheese on this sandwich. Provolone is a good melty cheese; I used Gouda in the picture below.

1 1/2 cups carrots, shredded
1 1/2 cups zucchini, shredded
1/4 cup flour
1/3 cup Parmesan cheese
1/4 t. salt
1/4 t. ground black pepper
1 1/4 t. ground chili powder
2 green onions, thinly sliced
2 large eggs, whisked

Microwave the shredded vegetables for about 2 minutes. Let them cool slightly before continuing.

Add the remaining ingredients: flour, cheese, salt, pepper, chili powder, green onions and eggs. Stir the mixture until everything is well combined.

Heat 1T oil in skillet. Drop 1/4 cup of the mixture into the skillet and flatten to shape it into patties.

Cook the fritters, 3-4 minutes on each side, until golden brown. Serve hot or freeze for later. Makes 14.

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My Meatless Monday Menus - Meatballs without Meat!

4/20/2021

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One of our favorite meals is spaghetti, usually meatless, with only our homemade sauce. I make a really good meatball with beef and Italian sausage and we love that, too. But when I have eggplant in the garden, I make meatless meatballs and freeze them for our dinners throughout the year. Here's the recipe:

Eggplant Bites*
1/2 lb eggplant, peeled
4 oz mushrooms - white or portobello
1 t. salt
3 T olive oil
1 cup fresh whole wheat bread crumbs
1/2 cup Parmesan
2 T chopped fresh basil or 2 t. dried

Chop the eggplant and the mushrooms into 1/4" pieces, sprinkle with salt and put into colander to drain for 30 minutes. I sometimes skip this step if my eggplant is fresh.

Note: Do not use a food processor to chop this; you will end up with a really ugly paste...(ask me how I know)

Pat the vegetables dry and sauté in olive oil for 8-10 minutes until soft. Remove from the skillet and mix with crumbs, cheese, and basil. Form the mixture into 1" balls. Broil until a crisp golden crust forms on the outside, turning as necessary.

I make these, broil them, and freeze them on cookie sheets. I put them up in quart freezer bags, and then take out as many as I need for a meal. I give them a quick zap in the microwave to defrost them and then add them to the sauce until they are heated through.
Yummy!

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My Meatless Monday Menus - Green Beans and Mushrooms with Pesto Noodles

4/12/2021

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This is a good vegetarian meal, or you can add a bit of chicken if you want to make it a more substantial dish. It's delicious either way. I used green beans and pesto from last summer's garden and homemade noodles, but everything here is easily available from the market. Total prep and cooking time is about 20 minutes.
Makes 2 generous servings, or 4 side dishes.

Cook the green beans in salted water until they are tender crisp, then saute them with the onion for about 5 minutes. Both should be tender and just begin to brown.

Add mushrooms and garlic and continue to saute slowly until mushrooms give up their moisture and begin to brown. Season with salt and pepper.

I added a little bit of cooked chicken to this meal, but skip this step if you want a vegetarian dish. Continue to cook long enough to warm the chicken.

Add the cooked noodles and pesto and stir to coat everything.

I like to serve this type of meal in a shallow bowl.

Serve with fresh Parmesan cheese on top, if you like.

Recipe:
1 T olive oil
1 large onion, cut into chunks
2 oz fresh or frozen whole green beans
4 oz fresh mushrooms, cut into pieces
1 large clove of garlic, minced
1 cup cooked chicken, cubed (if desired)
2 oz basil pesto
2 oz fettuccini or noodles, cooked
Fresh Parmesan cheese for garnish

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My Meatless Monday Menus

3/26/2021

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Probably everyone has a favorite Mac and Cheese recipe. Here's one we like. I think the smoked cheese makes it seem more than just a side dish. Simply add a side veggie or a green salad and it's a great meatless meal.

Smoky Macaroni and Cheese

1/2 lb macaroni
2 cups of half-and-half
1/4 cup flour
1 cup Fontina cheese
1/2 cup Smoky Gruyere or Sharp Cheddar
1/2 t. salt
1/4 t. black pepper
Bread crumbs
Favorite mixed grill spice seasoning

Cook the macaroni and drain well. Pour into a greased casserole dish.

Mix the flour into the half-and-half and whisk to remove any lumps. Cook slowly to thicken. Add the grated cheeses and stir until melted. Pour over the macaroni and fold in until well coated.

Top with bread crumbs and a light sprinkle of seasoning. Bake at 375 for 30-35 minutes, until bubbly and beginning to brown.

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My Meatless Monday Menu - Spaghetti Sauce with Fennel

Meatless Monday - Spinach Ricotta Lasagna

Carrot - Zucchini Burgers

My Meatless Monday Menus - Meatballs without Meat!

My Meatless Monday Menus - Green Beans and Mushrooms with Pesto Noodles

My Meatless Monday Menus

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