Meatless Monday! Green Lentil Hummus Sandwich with Avocado and Cilantro
Posted by Shelly Perry (03/08/2010 @ 8:47 pm)

I came across this recipe in March 2010 Food and Wine magazine.
Chef Mehmet Gurs has created a nice twist on traditional chick pea hummus.
I went crazy with the cilantro and added avocado, also, I substituted vegetable stock for the chicken stock to make this a vegan treat.
I used a whole wheat tortilla to create a balanced hot meal for Meatless Monday!

INGREDIENTS
3 Cups water of vegetable stock
1 cup green lentils (about 6 ounces)
1 bay leaf
3 garlic cloves, coarsely chopped
1/4 cup tahini
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 cup chopped cilantro
Salt
Cayenne pepper
Sweet paprika, for sprinkling
Pita chips, sliced fennel and red bell pepper strips, for serving
DIRECTIONS
In a medium saucepan, combine the water/ stock, green lentils and bay leaf. Bring to a boil, then cover and simmer over low heat, stirring occasionally, until the lentils are tender, about 45 minutes. Uncover and boil the lentils over high heat until most of the liquid has evaporated, about 2 minutes. Discard the bay leaf and let the lentils cool slightly.
Transfer the cooked lentils to a food processor. Add the chopped garlic, tahini, olive oil and lemon juice and puree until smooth. Scrape the hummus into a bowl, stir in the cumin and 2 tablespoons of the chopped cilantro and season with salt and cayenne. Garnish the hummus with paprika and the remaining 2 tablespoons of chopped cilantro. Serve the lentil hummus warm or at room temperature with pita chips and vegetable crudités.
MAKE AHEAD
The lentil hummus can be refrigerated overnight. Let return to room temperature before serving.

This dish is easy, inexpensive and full of vegetable protein and nutrients.
This was filling and truly delicious. It is definitely something to keep in the fridge for a snack or meal.

Posted in: Chefs and Restaurants, Food on a Budget, Green Living, Healthy, Ingredients, Recipes
Tags: avocado, Chef Mehmet Gurs, cilantro, food and wine magazine recipe, hummus, lentil hummus, lentils, Meatless Monday, tortilla, vegan, vegan meal, vegan recipe, vegetarian

Meatless Monday! Spinach and Mushroom Omlette
Posted by Shelly Perry (03/01/2010 @ 10:36 pm)

Eggs aren’t just for breakfast anymore and these are stuffed with spinach and mushrooms.
When dinner rolls around don’t hesitate to crack a few eggs and enjoy a healthy and hardy meal full of protein and veggies.
Add a salad and you’ve got a well rounded meal for the whole family to enjoy.
Use your favorite vegetables and cheeses to create a quick and easy, Meatless Monday!

Meatless Monday! Refried Rice and Beans with Avocado, Corn and Tomato Salsa!
Posted by Shelly Perry (02/22/2010 @ 4:03 pm)

This meal is more than just rice and beans.
For my daughters I will turn these into big fat burritos with cheese and serve the salsa on the side with chips.
I enjoyed the vegan version of just rice and beans with a dollop of the salsa on top.
What I like the most was the cold crunchy salsa on top of the creamy hot beans and rice.
The girls are going to love this tonight. It’s nutritious and festive.
Rice and Beans
I boiled 1 cup of brown jasmine rice in 2 cups of water
I used 2 cans of pinto beans and cooked them in a frying pan with 4 big cloves of garlic
That’s it for that part.
Salsa
This also works as a salad;
2 avocados
3 medium sized tomatoes
The juice of 2 limes
A nice handful of fresh cilantro
½ of a medium sized onion
½ a cup of yellow corn
I wished that I had some olives on hand but I didn’t. I thought that would really make this pop.
For the burritos I use whole wheat flour tortilla and shredded Monterey Jack, or Manchego cheese.

I roll the beans, rice and cheese together and bake in the oven for a bit then garnish with the salsa.
Of course, salt to taste
Enjoy!

Posted in: Green Living, Healthy, Ingredients, Recipes
Tags: avocado, beans, brown rice, burrito, cheese, corn, corn chips, Meatless Monday, onion, refried beans, rice, salsa, vegan, vegan meal, vegan recipe, vegetarian, vegetarian meal, vegetarian recipe

Meatless Monday! Spinach Fettucini with Garlic Parmesan Sauce
Posted by Shelly Perry (02/15/2010 @ 8:24 pm)

Easy and green Meatless Monday!
The cheese sauce starts with a simple roux of butter and flour to which I added about 1 cup of heavy cream and 3/4 cup of shredded parmesan.
I also added 3 cloves of thinly sliced garlic while the butter was melting before I added the flour.
And anytime I use cream or spinach I add a pinch of nutmeg.
This was a hit with my teenage daughters who don’t always enjoy my vegan meals.
Add salad and you have an inexpensive, nutritious meatless monday!

I added aspargus and broccoli to this meal. Artichokes would work here, also.
Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Recipes
Tags: butter, garlic, Meatless Monday, parmesan cheese, parmesan sauce, roux, vegetarian, vegetarian meals, vegetarian recipe

Meatless Monday; Ravioli with Red Sauce and Cucumber Salad
Posted by Shelly Perry (02/08/2010 @ 8:28 pm)

The girls made dinner tonight and commented that it was tasty and satisfying; something they worry about since I’ve Veganized our kitchen.
This meal is very simple and easy for little helpers.
I always have red sauce in the fridge and usually some gourmet cheese ravioli in the freezer.
The salad really rounds out this meal. Fresh veggies at every meal just makes good sense.

Meatless Monday was so easy today. We all worked together. This mom loved it!
Mama Mia Shroom Pasta! Meatless Monday with Carmen Garcia
Posted by Shelly Perry (02/01/2010 @ 9:55 am)

Level: Medium
Serves: 2
Ingredients
4 cups spinach fettucini, boiled
10-12 medium baby bella mushrooms
1/2 cup sun dried tomatoes, bottled in olive oil and italian herbs
1 garlic bulb, baked
1 tsp agave nectar
2 cloves garlic, finely minced
2 tablespoon panko crust
1/4 tsp substitute salt
1/2 tsp cracked pepper
1/2 fresh fresh parsley, finely chopped
2 tablespoon nutritional yeast
1 tablespoon capers, rinsed and drained
1 tablespoon Worchestershire sauce
2 tsp olive/canola oil
1 tsp dried oregano
Method
Pre-soak mushrooms in a plastic bowl with water and Worchestershire sauce for 30 min.
Pre-heat oven to 400 degrees.
Cut off top of garlic bulb and drizzle agave nectar over garlic.
Place on a cookie sheet and bake for 15 minutes. Set aside.
In a plastic bowl mix 1tsp. oil, parsley, garlic, capers, oregano, capers, salt and pepper.
Wash and twist off mushroom stems evenly.
Brush or rub 1 tsp oil on mushrooms and stuff with mixture.
In a medium sauce pan bring water to a boil and add pasta until tender.
Sprinkle oregano herbs and serve.
Posted in: Chefs and Restaurants, Healthy, Ingredients, Recipes
Tags: Carmen Garcia, Meatless Monday, mushrooms, pasta, spinach pasta, vegan, vegan meals, vegan recipe, vegetarian, vegetarian meals, vegetarian recipe

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