Meatless Mondays

3 Easy Mouthwatering Meatless Monday Meals

If the porcine diarrhea virus is making it hard for you to have your bacon and eat it too, or if you want to eat healthier and save money while reducing the greenhouse gases from factory farming, then Meatless Mondays are an easy way to add one veggie meal to your weekly planner. Here are some super-duper Meatless Monday recipes that are fast, easy and delicious too!

Bitchin Bean Burritos (Makes 4)

  • 1 cup brown rice
  • ½ cup grated cheddar cheese
  • 1 avocado
  • 4 teaspoons fresh lime juice
  • 4 tortilla (8-inch)
  • ½ cup canned black beans
  • 4 tablespoons salsa

Lay out the tortillas on a plate. Cook the brown rice until light and fluffy, add the cheddar and mix until the cheese is melted. Mash the avocado until smooth and mix in the lime juice. Spread the avocado on the tortillas, leaving a 1-inch border around the edges. Divide the brown rice in 4 and create a log shape in the middle of the tortilla. Spoon the beans and salsa over the rice. Fold the edges of the tortilla over both ends of the rice log and then roll the tortilla up to form a burrito.

Having trouble swaddling your burrito? Here’s a helpful video from John Cox

 Fast Five-Minute Two-Bean Chili

  • 1 tbsp. vegetable oil
  • 1 small chili or jalapeno pepper minced (remove seeds for mild chili)
  • 1 small red onion diced
  • 1 clove garlic (minced)
  • 1 ¼ cups vegetable broth or stock
  • 1 cup tomatoes diced
  • 1 teaspoon chili powder
  • 2 15-ounce cans of beans (kidney and black work great)
  • 2 tbsp. chopped fresh cilantro
  • ½ cup old cheddar cheese (grated)

Heat oil in a large pot over medium heat. Add chili pepper or jalapeno and chopped onions and cook for about five minutes. Add garlic and cook for 1 minute. Add stock or broth, tomatoes and chili and bring to the boil, add beans. Cook until heated through and serve on rice with cheese on top and cilantro for garnish.

Gluten-free Acorn Squash with cranberry-apple stuffing

This delightful recipe comes from Elana’s Pantry and its super yummy and easy to make.

  • 2 acorn squashes
  • 2 apples, peeled, cored and chopped into ¼-inch pieces
  • ½ cup dried cranberries
  • 1 teaspoon cinnamon
  • 2 tbsp. coconut oil

Halve the squashes and remove seeds. In a baking dish, place the squash cut-side down. Pour in 1/4-inch of boiling water and bake for 30 minutes at 350F. In a bowl, combine apples, cranberries, cinnamon and oil. Remove squash from oven, turn over and fill the halves with the stuffing. Bake at 350F for 30 minutes or until apples are tender.

Totally Excellent Eggplant Gnocchi Bake

  • 2 Ounces fresh gnocchi
  • 1 ½ tbsp. olive oil
  • 1 medium onion, diced
  • Salt
  • 2 small eggplant, diced
  • 1 ¼ cups marinara sauce
  • ¼ tsp. chili flakes
  • 1 ½ ounces provolone grated
  • Fresh basil

Heat oven to 475 degrees F. Cook gnocchi according to the package instructions. Heat the oil in a frying pan over a medium heat and add eggplant and onions. Cook until soft and brown (about 10 minutes). Add gnocchi, ½ cup water, marinara sauce and chili flakes and stir. Take off the heat and place in an oven-proof dish. Sprinkle the cheese over the top and back until brown and bubbling (about 15 minutes). When ready to serve, garnish with basil.

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About

Nikki is an author and writer specializing in green living ideas and tips, adventure travel, upcycling, and all things eco-friendly. She's traveled the globe, swum with sharks and been bitten by a lion (fact). She lives in a tiny town with a fat cat and a very bad dog.

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