meatless monday

Fried Zucchini Fritters Recipes

By Marcus Samuelsson | September 9, 2013

Photo: formalfallacy

These patties are great to make with kids – think of them as a vegetarian version of a hamburger without the bun.  They’re fast, crunchy, fun and a nice way to get vegetables onto the plate.  Have the little ones grate the zucchini while you prepare the rest of the ingredients.  For a completely vegetarian meal, serve the patties with an apple beet salad or the accompanying Garlic Yogurt Dip. Otherwise, serve them with the fried chicken.  If you’re shopping in a farmers’ market for this recipe, prepare this in the summer when zucchini are in season and at their best.

Corn and Lima Bean Ragout Recipe

By Joanne Bruno | July 22, 2013

corn and lima bean ragout, succotash, meatless monday, corn, lima beans

corn and lima bean succotash, meatless monday, vegetarian, lunch, lima bean, corn, ragout

Summer dinners need to be fresh, fast, and use up as much seasonal bounty as possible so that when September comes around again we don’t feel like we’ve shirked our summer eating responsibilities. This corn and lima bean ragout satisfies on all those counts. The quintessential 30-minute meal, it combines corn, lima beans, and tomatoes with some fresh herb flavor to make a delicious summer stew that goes great with a freshly baked biscuit or a crispy piece of toast.

Adapted from Vegetarian Cooking For Everyone

For more Meatless Monday recipes, click here.

corn and lima bean ragout, succotash, meatless monday, corn, lima beans

Joanne Bruno is a food writer and fifth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others

Summer Squash and Tomato Crumble Recipe

By Joanne Bruno | July 8, 2013

The crispy cheesy topping gives this vegetarian bake a welcomed richness.
The crispy cheesy topping gives this vegetarian bake a welcomed richness.

The crispy cheesy topping gives this vegetarian bake a welcomed richness.

Summer squash sides are a matter of course at this time of year, but just because we practically have them coming out of our ears, doesn’t mean they have to be boring! This summer squash and tomato crumble, with it’s bursts of sweet tomato juiciness and its crispy cheesy topping elevates summer’s most abundant vegetable to a whole new level of delicious.

Adapted from Vegetarian Times

For more Meatless Monday recipes:

Pesto Potato Salad with Green Beans

Spinach and Leek Quiche

Chickpea and Portobello “Meatloaf”

The Other White Bean

Sweet Potato and Pearl Barley Stew

Broccolini and Sweet Sesame Salad Recipe

By Joanne Bruno | June 24, 2013

IMG_8237

IMG_8237

Nobody wants to be the hungry girl at the barbeque. As a vegetarian, this often means munching on a mediocre plate of lettuce that barely has the staying power to fuel sunbathing, let alone a round of pool volleyball. Not good.

Which is why when I’m headed to a summer fiesta, I always try to have a fabulously hefty salad in tow. My latest favorite is this broccolini and sweet sesame salad. It is chock full of green on green on green in the form of broccolini, snow peas and green beans, with some legumes added for protein and heartiness. The dressing is nutty, sweet and salty and is a nice change from the vinaigrettes that you so often see at this time of year.

Adapted from Plenty

For more Meatless Monday recipes, try:

Avocado Tomato Enchiladas

Black Bean Feta Tacos with Strawberry Salsa

Pizza with Escarole, Fontina and Walnuts

Indian Spiced Chickpeas with Rhubarb

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others

Avocado Tomato Enchiladas Recipe

By Joanne Bruno | June 17, 2013

cheese, enchilada, avocado, meatless monday
cheese, enchilada, avocado, meatless monday

Creamy avocado is the surprising filling in this cheesy enchilada.

Summer and Tex-Mex go together like margaritas and Fridays.

While it may not be Friday just yet, enchiladas are an anytime kinda thing. And they make every day taste like Friday, especially when they are stuffed with avocados, swiss chard and bell peppers and topped with a tangy tomato sauce and some creamy Manchego. With each passing bite you’ll forget that we still have five days until weekend freedom hits, but who’s counting?

Adapted from Jamie’s America

Avocado Tomato Enchilada

Rich and delicious you don’t miss the meat.

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others

For more Meatless Monday Recipes:

Peach, Pluot and Roasted Vegetable Salad

Red Rice Salad with Lemon Miso Dressing

Grilled Corn and Mango Guacamole

Orecchiette with Cauliflower and Lacinato Kale

Strawberry, Balsamic Basil Grilled Cheese Recipe

By Joanne Bruno | June 10, 2013

strawberry, grilled cheese, meatless monday
strawberry, grilled cheese, meatless monday

Fresh berries add an unexpected kick to a grilled cheese favorite.

Strawberries in desserts are expected (and delicious) but it’s when we mix our sweets with our savories that things start to get really interesting. In the past, I’ve had great success pairing strawberries with basil and separately, with balsamic…but what about all three together? If this grilled cheese is any indication, then they are a trio made in heaven. The syrupy, almost sweet tangy vinegar is perfect for really bringing the berries and herbs together, while the brie unites them in sandwich unity, making each bite more exciting than the last.

Adapted from BS’ in the Kitchen

For more Meatless Monday recipes:

Black Bean Feta Tacos with Strawberry Salsa

Kale and Three Cheese Calzone

Fettuccine Tangle with Spring Asparagus Puree

Artichoke Torta

Roasted Sweet Potato with Chili Dressing

Black Bean Feta Tacos with Strawberry Salsa Recipe

By Joanne Bruno | May 13, 2013

meatless monday, black bean, feta, strawberry
meatless monday, black bean, feta, strawberry

Fresh berries add an unexpected twist to the feta and black bean tacos.

I can’t seem to control myself around strawberries these days. I buy flat after flat with the intention of DOING something with them, but they just look so juicy and sweet and perfect that I end up eating them, straight from the carton, unabashedly “as is”.

That is, until I made these tacos. And now I can’t think of doing anything else with them! They are the perfect mix of sweet spicy savory and allow you to still appreciate the beautiful flavor of in-season berries, just in a new (and equally delicious) light.

black bean, feta, strawberry, taco

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others

For more Meatless Monday recipes from Joanne:

Cranberry Bean and Sugar Snap Pea Salad

Goat Cheese, Strawberry and Basil Salad

Lemony Asparagus and Broccoli Rabe over Polenta

Pizza with Escarole, Fontina and Walnuts

Snickerdoodle Biscoff Sandwich Cookies

Malaysian Hot and Sour Noodles with Tofu and Bok Choy Recipe

By Joanne Bruno | May 6, 2013

bok choy, tofu, noodles, malaysian hot and sour
bok choy, tofu, noodles, malaysian hot and sour

Boy Choy and tofu has layers of texture in this dish.

When in doubt, make noodles.

That’s typically my motto, and this past week when I was having both my boyfriend and my brother over for dinner, that’s exactly what I did. Neither of these two are really tofu or vegetable enthusiasts but I handed them a bowl of these hot-and-sour noodles that were chock full of both..and miraculously enough they went back for seconds. Now that is the power of the noodle for you.

bok choy, malaysian hot and sour noodles

Fresh bok choy lends a fresh crunch to this noodle dish.

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others.

Adapted from The Tropical Vegan Kitchen

Cauliflower Enchiladas with Poblano Cream Sauce Recipe

By Joanne Bruno | April 29, 2013

meatless monday, cauliflower, enchilada, healthy mexican
meatless monday, cauliflower, enchilada, healthy mexican

Skip the greasy Mexican takeout and whip up some vegetarian enchiladas at home.

Mexican food tends to have a bad reputation of being fatty, greasy, heavy and, uh, did I say greasy? It’s truly unfortunate because most traditional Mexican food is none of these things and is instead filled with vibrantly fresh vegetables and big bold flavors.

These enchiladas are one such delicious way to make Mexican food good for you. While they do contain a fair amount of queso fresco, they are actually pretty healthy given that they contain a cauliflower filling and are topped with a cream sauce that is made creamy by protein-rich nonfat Greek yogurt. Like any Mexican dish, though, they do not skimp on flavor, making for a tasty and satisfying, slightly out-of-the-box meatless option.

Cauliflower Enchilada

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more delicious ramblings over at her blog: Eats Well with Others.

Adapted from Food Loves Writing

For more Meatless Monday Recipes:

Indian Spiced Chickpeas with Rhubarb
Asparagus Lasagna
Pizza with Escarole, Fontina and Walnuts
Soba Noodles with Eggplant and Mango
Quinoa, Fennel and Pomegranate Salad

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