Category Archives: Meatless Monday

Meatless Monday: Baked Risotto

Posted on April 8, 2013 by Beth Colvin

Advocate-Tested Recipe Baked Risotto Serves 4-6. Recipe is from Heather Vetter Schaefer. 1 tbl. olive oil 1 small onion, chopped 1 cup arborio rice 2 cups vegetable stock 1/2 tsp. salt 4 cups rinsed and chopped fresh spinach 1/2 bunch … Continue reading →

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Meatless Monday: Spinach Soufflé

Posted on April 1, 2013 by Beth Colvin

Spinach Soufflé Serves 6-8. Recipe is from the Viking Cooking School. A soufflé will always impress your guests. If you have the ingredients and soufflé dishes ready before you begin, the technique is easy to master. For this recipe, make … Continue reading →

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Meatless Monday: Seafood Lasagna

Posted on March 18, 2013 by Beth Colvin

Seafood Lasagna Serves at least 12. Recipe is from Myra Crawford. 1 lb. lasagna noodles About 1 cup of a combination of chopped onion, celery, bell pepper and garlic 1 stick butter 1 lb. peeled and deveined shrimp 1 lb. … Continue reading →

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Meatless Monday: Cauliflower Salad

Posted on March 4, 2013 by Beth Colvin

Cauliflower Salad Makes 8 salad-sized servings. Recipe is by Corinne Cook. 1 medium-size cauliflower, broken or cut into florets Water Salt ½ cup canola or vegetable oil, not olive oil 3 tbls. white or rice vinegar ½ cup halved pimento-stuffed … Continue reading →

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Meatless Monday: Black-Eyed Pea and Tomato Stew With Brown Rice

Posted on February 18, 2013 by Beth Colvin

Black-Eyed Pea and Tomato Stew With Brown Rice Makes 4 servings. Adapted by Beth Colvin from a Canned Food Alliance recipe. Like most stews, this was even better the next day. 2 tsps. peanut oil 1 cup prechopped seasoning blend … Continue reading →

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Meatless Monday: Avocado Apricot Almond Salad

Posted on February 4, 2013 by Beth Colvin

Avocado Apricot Almond Salad Serves 4 as a side salad. Recipe is from Earthbound Farm. 5 ozs. prewashed mixed baby greens (6 cups) 1/4 cup fresh whole tarragon leaves About 1/4 cup Lemon Vinaigrette (recipe follows) 1/4 cup sliced almonds, … Continue reading →

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Meatless Monday: Greek Vegetable Sandwiches

Posted on January 28, 2013 by Beth Colvin

Greek Vegetable Sandwiches Makes 6 sandwiches. Recipe is from Margo Bouanchaud (Hayes) and Mary Ann Monsour’s “Culinary Secrets” cookbook. 1 medium eggplant, sliced into 1/2-inch rounds 1 large onion Cavender’s Greek seasoning 6 poppy seed or onion sandwich rolls Basil … Continue reading →

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Meatless Monday: Basil Tomato Soup

Posted on January 14, 2013 by Beth Colvin

Basil Tomato Soup Serves 3 or 4. Recipe is by Corinne Cook. 2 tbls. butter or margarine ½ onion, chopped 1 or 2 carrots, peeled and shredded 1 (14.5-oz.) can peeled whole tomatoes, coarsely chopped 1 (10-oz.) can Ro-Tel Original … Continue reading →

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Meatless Monday: Kale Chips

Posted on January 7, 2013 by Beth Colvin

Kale Chips Makes 4 servings. Recipe is by Helana Brigman. 1 bunch kale, washed, dried and torn into bite-sized pieces Olive oil, for dressing Kosher salt, for dusting 1. Preheat oven to 350 degrees. Line a baking sheet with either … Continue reading →

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Meatless Monday: Vegetarian Spaghetti

Posted on December 17, 2012 by Beth Colvin

Vegetarian Spaghetti Sauce Serves 6. Recipe is by Suzanne Vandyck. 1 lb. eggplant, peeled and cut in 1-inch cubes 1 red bell pepper and 1 green bell pepper, cut into small strips 1 carrot, finely chopped 1 medium onion, chopped … Continue reading →

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