I’m a huge fan of Meatless Monday! If you’re trying to jump aboard the plant-based bandwagon, it’s your first step. It’s so easy; all you have to do is cut out meat one day a week—on Monday, when you typically have your best intentions for health. By doing so, you can open your eyes to the beauty and taste of plant foods, from earthy beans and savory mushrooms to pungent leeks and spicy cumin. These foods—along with thousands more—can flavor so many brilliant, plant-based meals. I’ve got scores of plant-based recipes in my blog archives, but I gathered together a few of my favorite ones to get you started. Have a Happy Meatless Monday!
Eat and Live Well,
I love the hearty, simple flavors of this plant-friendly dish, which pays tribute to the amazing cuisine of Central America. Peppers, sweet potatoes (I used gorgeous Stokes purple sweet potatoes from Frieda’s Specialty Produce), black beans, onions, cilantro, and cumin are at the heart of this bake, which is essentially a meal in one. Just pop it in the oven and dinner is served!
I just came back from an amazing trip to Puerto Rico, where I fell in love with the vast array of Caribbean plant foods that makes up a huge part of this traditional diet. From the moment I tried mofongo, I fell in love with it! The hearty, rustic mash of fried plantains was so satisfying—talk about comfort food! During my week-long sojourn, mofongo was always something I could reliably enjoy, no matter where I was, accompanied with a lovely sautéed vegetable sauce.
Sweet fresh corn, earthy red potatoes, and aromatic sage are at the heart of this rustic hash that has true heart! Sauté these with bell pepper, green onions, garlic, and your favorite tofu sausage and you have a fabulous weekend breakfast in minutes, or a busy weeknight meal paired with a garden salad. Here’s a tip: Next time you cook up corn on the cob and red potatoes—set aside some leftovers to make this dish the next day.
This dish is so beautiful—it is almost too pretty to eat! But you will be pleasantly surprised at the levels of flavor in these savory, Latin-spiced patties, served with spiced purple cashew cream. What gives this recipe it’s gorgeous royal shades? It is purple personified, thanks to purple sweet potatoes, red onions, black beans, and purple carrots. Anthocyanins (purple compounds in plants) will be dancing for joy in your body with this stunning recipe!
I am in love with the comfort of pot pie during the cooler months. Oh, the savory flavors of vegetables cooking together to create a piping hot one-dish meal, fresh out of the oven! This version combines tofu, carrots, celery, and peas in a creamy sauce topped with refrigerator biscuits. It’s so easy; you can whip it up in no time! You don’t even have to clean any extra pots—as you can bake it and serve it in the cast iron skillet. It’s also great served in little individual pot pies, too. Just pair it with a green salad for a quick, yummy meal any night of the week.