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Category Archives: Meatless Meals

Meatless Monday: Roasted Beet Salad

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12 small beets

1 fresh pear

1 tsp lemon zest

2 T. fresh lemon juice

1 cup whipping cream

2 T. fresh parsley, chopped

1 tsp. each fresh finely chopped: thyme, basil, rosemary

Salt and pepper to taste

1 head Boston or butter lettuce

1-2 cups baby spinach or arugula

1/4 cup red or sweet onion, thinly sliced

3 oz. goat or feta cheese, crumbled

1/2 cup pecans, toasted and chopped

Instructions:  Trim leafy ends and root off beets.  Wash beets and pear.  Place both in a baking dish (I usually cut the pear in half) with about 1/4 cup of water.  Cover with foil and roast for about an hour, until tender.  Meanwhile, whisk together the lemon juice and cream, adding in the zest, herbs, salt and pepper.  Place in refrigerator for at least 15 minutes and up to one day to thicken.  Let beets and pears cool and peel the beets and slice the pear and beets into strips.  Toss lettuce and spinach and top with the pears, beets, onion, cheese, and pecans.  Drizzle the herbed cream dressing over the salad and serve.


Meat Free Friday: Vegetable Channa Masala

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Adapted from the 2012 Milk Calendar


1 T. butter

2 carrots, chopped

1 onion, thinly sliced

2 cloves garlic, minced

2 T. minced gingerroot

3 T. mild curry paste

3 c. small cauliflower florets

3/4 cup water

1/4 cup sundried tomatoes  (original recipe called for 1 1/2 cups chopped fresh tomato but I can’t eat fresh tomatoes or tomatoes in that quantity so I used this instead)

1 19 oz. chickpeas, drained and rinsed

2 cups chopped green beans

2 T. flour

1 1/2 cups half and half cream

salt to taste

Yogurt, raisins, and fresh mint for topping, pita bread is delicious as an accompaniment

Instructions:  Melt butter in a large pot over medium heat.  Saute the carrots and onions until onion is softened.  Mix in the garlic, ginger, and curry and continue to cook for about a minute until the garlic softens.  Add in the cauliflower and water; bring to a boil, cover and boil until vegetables are tender, about 8-10 minutes.  Add in chickpeas and green beans (and fresh tomatoes if you are using those instead of the sundried ones)  and simmer for a few minutes until heated through.  Combine flour and cream – you can whisk but my preferred method is to put both into a shaker and shake them together.  Add this to the pot and stir frequently, continuing to simmer until a thick sauce has formed.  Stir in the sundried tomatoes and add salt if needed.   Top each bowl with a dollop of yogurt, raisins, and fresh mint.  Yum!

Meatless Monday: Veggie Frittata

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1 butternut squash, peeled and cubed
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 1/2 cups cubed potatoes (peel if you like but i just scrub well)
3/4 cup thinly sliced red onion
8 eggs
1/2 cup milk
salt and pepper to taste (I don’t use salt as I find the cheese gives enough salt for me)
1 cup shredded cheese (I used a Cheddar/Mozzarella blend but there are so many other options)
1/2 cup crumbled feta cheese

Cook the squash in the microwave (put in a dish and cover with plastic wrap, leaving one corner open; cook on high for about 5 minutes, until tender).  Drain away any liquid that forms.  Stir in the spinach, potatoes, and onion.  Place this mixture in a lightly greased 9 by 13 baking dish.  Whisk the eggs and milk together and pour over the mixture in the dish.  Season with salt and pepper if desired.  Sprinkle the cheeses over top and bake in a 400 degree oven for 30-40 minutes, until the eggs are set.

Meat Free Fridays: Fruity Quinoa Salad

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1 cup quinoa, rinsed
1/2 cup slivered almonds
1/2 cup chopped apple (I don’t peel it- I love the colour it adds – you can make it any colour apple you like or use a mixture)
1/2 cup chopped pear (or you can use a dried fruit here like dried peaches or apricots)
1/4 cup sunflower seeds
1/4 cup dried cranberries
1/4 cup raisins
2 T. chopped fresh mint (optional)
1/2 cup maple vinaigrette (see below)

Cook quinoa as per package instructions.  Add remaining ingredients and toss!

Maple vinaigrette:  To make 1/2 cup:  whisk together 1/6 cup maple syrup, 1/8 cup cider vinegar (I found balsamic delicious here too), 1/8 cup honey mustard, 1 T. olive oil

Meat Free Friday: Soups

It’s time again for that annual tradition – each year during Lent I post Meat Free Friday recipes.  Be sure to check the archives for ones I’ve shared in the past.

Carrot Soup

Adapted from Laura Calder


3 T. butter

2 shallots, minced

1 lb. carrots, peeled and chopped

3 cups carrot juice

Salt and lemon juice to taste

Instructions:  Melt butter in a pot.  Saute shallots in the butter until softened.  Add carrots and juice.  Simmer until the carrots are soft.  Puree Add salt and lemon juice to taste.  Serve warm or cold.  Notes:  When my stomach is upset, I leave out the shallots and add some peeled chopped apples to the carrots.  This seems to be very soothing to my digestion and is very tasty!!!  I’ve also added pears, squash, or a bit of maple syrup and Dijon mustard to this basic carrot soup with great success.  You might want to experiment with some herbs such as tarragon or thyme as well.

Roasted Garlic Soup


2 heads garlic

olive oil

salt and pepper to taste

1/2 T butter

1/2 T olive oil

1/2 onion

2 1/2 cups chicken broth

1/4 cup white wine

Marjoram and thyme to taste

1/2 cup milk or cream

Salt and pepper to taste

Instructions:  Roast the garlic as follows – Heat oven to 375 degrees.  Cut the tops off the heads of garlic and place on a piece of foil (or in a garlic roaster if you have one).  Drizzle with olive oil and sprinkle with salt and pepper if desired.  Roast in the oven for about 45 minutes.  The cloves of garlic should be very soft.  Let cool a bit so you can handle it easily.  Squeeze out the softened garlic.

Meanwhile, in a saucepan, combine the butter and 1/2 T of oil.  Add the onion and saute until it softens.  Stir in the roasted garlic pulp.  Reduce to a simmer and cook for 1o minutes.  Remove from the heat and stir in the broth and wine.  Add marjoram and thyme as desired.  Bring to a boil, reduce to low, and let simmer (partly cover the pan) for 1/2 hour.  Puree – I simply use one of those handheld immersion mixers but you can put into a blender or food processor instead.  Put the soup back into the pan over low heat and stir in the milk or cream.  Add salt and pepper to taste if desired. 

Favourite Thanksgiving Recipes Day 3: Pumpkin Ravioli

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This is delicious and a great fall recipe utilizing the pumpkin harvest.  It freezes well too so you can make extra and put some away for another day.


Flickr, HerryLawford


1 cup pureed pumpkin

1 T. butter, cut up into little bits

1 1/2 tsp cornmeal

1 tsp sage (fresh, dried and crumbled – you might want to cut this back a bit if using powdered)

1/2 tsp. thyme

salt and pepper to taste

36 won ton wrappers

1 egg, beaten

1/4 cup butter, melted

2 T. chopped parsley

Parmesan cheese


Flickr, tokyofoodcast

Instructions:  Mix together the pumpkin, butter bits, cornmeal, and spices.  Doing only a few at a time, brush around the edges of some wonton wrappers with the egg.  Place a heaping tsp of pumpkin mixture onto a wrapper and either top with another wrapper or fold over into a triangle.  Be sure to go around the edges really well to get a good seal – some people just press with their fingers but I like to use a fork much in the way you might with a pie crust.  (unless of course you have one of those fancy ravioli tools!)


Flickr, tomislavmedak

Cover the filled wrappers with a damp tea towel until finished filling the others.  Bring a large pot of water to a boil and cook the ravioli for about 4-5 minutes, until tender.  You might want to cook in a few batches as you don’t want to fill the pot with too many and risk them clumping together.  Once removed from the water, toss the ravioli with the melted butter and parsley (you can skip the parsley if you prefer) and sprinkle with Parmesan.  YUM!

Meatless Monday: Goat Cheese Salad

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Flour, for coating
1 egg, beaten with a splash of water
3/4 cup breadcrumbs
1 tsp garlic powder
Zest and juice of 1 lemon, divided
1/2 T. parsley
3 T sesame seeds
1 8-ounce log plain goat cheese, well-chilled
4 T olive oil
2 tsp Dijon mustard
Salt and ground black pepper
Greens such as romaine, arugula, baby spinach

Instructions: Set yourself up 3 dishes – 1 of flour, 1 with the egg/water, and 1 with a mixture of breadcrumbs, garlic, the lemon zest, parsley, and sesame seeds.  Cut the goat cheese into cubes – about 16 of them.  Coat the cheese in the flour, then egg, then breadcrumb mixture.  Heat up a non stick skillet with 1 T olive oil (I find I need an extra 1/2 to 1 T of olive oil if skillet is not non stick) and cook the goat cheese until it’s golden brown, about 2 minutes per side.  Be careful when flipping or removing the cheese from the pan so that you don’t pierce it and have all that melty goodness come pouring out!  Put the cheese on paper towels to drain off as much of the grease as possible while you assemble the salad.  Whisk together the lemon juice, Dijon, and 3 T olive oil.  Season with salt and pepper to taste.  Toss with the greens you’ve chosen.  Top the salad with the fried cheese and serve.