Tag: meatless mondays

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Go Italian for Meatless Monday with Stuffed Shells

Meatless Mondays, and other food-themed days of the week, were invented to help stave off the boredom of having the same dishes over and over again. Even within those parameters, though, you could find yourself falling into a rut when it comes to the meatless dishes that grace your table each Monday. Stuffed shells is a classic Italian dish that lends itself to a variety of different versions, making it easy for you to customize it to suit your palate.

Modern Twist on an Old Favorite Embraces Versatility

While you start this recipe the same way regardless of which version you make – by boiling water to cook the typical large shells that can easily be stuffed – there the similarities end. You can tweak the filling for the shells to suit your dietary restrictions. For example, you can use soy ricotta cheese if you are dairy free or an egg substitute if you are also a vegan, to make the filling for the shells.

It is All in The Sauce

The sauce that you use in this recipe is another avenue that allows for plenty of adaptation and customization. A good marinara sauce – store-bought or homemade from ingredients from your garden – provides a delicious and light taste that allows you to savor each of the individual flavors equally. Adding chopped vegetables – spinach, zucchini and carrots are just a few ideas – while the sauce is simmering increase the healthy quotient of this meal. Additions, such as tofu or textured vegetable protein (TVP), add a significant dollop of protein.

Basic Stuffed Shells Recipe

12 large pasta shells

1 teaspoon extra-virgin olive oil

2 teaspoons minced garlic or 2 cloves of fresh garlic

1-1/4 cups finely chopped onion

1-1/2 cups ricotta cheese or substitute

3 tablespoons Parmesan cheese

Seasonings to taste (black pepper, Italian seasoning, etc.)

1 egg, lightly beaten

1-1/2 cups of sauce

1 cup mozzarella cheese

1. Generously grease a 9 inch baking dish and set aside. Preheat oven to 350 degrees.

2. Stirring often, cook pasta shells according to the directions on the package just until tender. Drain, rinse under cold water and set aside.

3. Heat oil in large skillet and add the onion and garlic, cooking until translucent.

4. Mix ricotta, egg and parmesan cheese, seasoning it to taste. Add cooked onion and garlic before mixing well.

5. Using about two tablespoons, generously stuff each cooked shell before arranging them in the dish.

6. Top with sauce and sprinkle with mozzarella cheese. Bake for 30 minutes. Makes about 4 servings.

 

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Eco Eats Eco Tips Featured

Mushroom and Asparagus Fettuccine for Meatless Monday

Looking for a simple and easy dinner recipe? We have found the perfect meatless Monday recipe for you! This recipe will take you about 25 minutes to make and it tastes delicious. Pair with a simple garden salad and a glass of wine!

Mushroom and Asparagus Fettuccine

Ingredients

8 ounces dried fettuccine or linguine (or your favorite pasta)

8 ounces asparagus, trimmed and cut into 1-1/2-inch pieces

3 cups sliced fresh mushrooms

1/2 cup chopped onion

3 cloves garlic, minced

1 tablespoon olive oil

1/3 cup mushroom broth or vegetable broth

1/4 cup half-and-half or light cream

1/4 teaspoon salt

1/8 teaspoon black pepper

1 cup chopped plum tomatoes

1 tablespoon finely shredded fresh basil

1 tablespoon finely shredded fresh oregano

1/4 cup pine nuts, toasted

Optional Ingredients

Finely shredded Parmesan cheese (optional)

Directions

Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.

Meanwhile, in a large skillet cook mushrooms, onion, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.

Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.

 

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Eco Eats

30 Minute Vegetarian Chili for Meatless Monday

Meatless Monday is here again and with this simple vegetarian chili recipe you are guaranteed to satisfy even the pickiest of eaters. Try to get the produce in this recipe from your local farmer’s market to support your local farmers (if possible). For more information on why to go Meatless on Monday click here.

Vegetarian Chili

Ingredients:

1 tablespoon extra-virgin oil

2 bell peppers (any color), chopped

2 cups chopped mushrooms

3 carrots, peeled and chopped

1 large onion, chopped

3 celery stalks, chopped

3 garlic cloves, minced

1 tablespoon chili powder

1 tablespoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon salt

2 (15 oz) cans of pinto beans

1 (14.5 oz) can no-salt-added diced tomatoes with juices

Optional Ingredients:

Non-fat plain Greek yogurt

Low-fat or Fat-free shredded cheddar cheese

Salt and Pepper to taste

Directions:

In a large saucepan, heat oil over medium heat. Add bell peppers, mushrooms, onion, celery, and garlic; cook, stirring, until vegetables begin to soften, about 10 minutes. Add chili powder, oregano, cumin, and salt; cook, stirring occasionally for about 5 more minutes.

Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25 minutes. Serve warm.

Additional Notes:

You can choose to garnish with the chili with nonfat plain yogurt if you like or low-fat or fat-free shredded cheddar cheese.  When I make this chili I follow all these directions then throw it in to the crock pot and let it cook for a couple of hours (when I have the extra time). When you throw the chili in the crock pot the vegetables soften and the ingredients meld together to create a delicious chili. Serve with a mixed green salad on the side and a couple of crackers. Eat and enjoy!

Nutritional Info: Servings: 4/ Amount per serving: 2 C/ Calories per serving: 287.6/ Total Fat: 6.2 g/ Cholesterol: 0.0 mg/ Sodium: 960:5 mg/ Total Carbs: 46.0 g/ Dietary Fiber: 14.1 g/ Protein 14.2 g/

Recipe adapted from the South Beach Diet.

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Eco Eats Eco Tips Featured

5 Reasons to go Meatless on Mondays

Meatless Mondays is a relatively new way of being eco-friendly and organic.  It’s just one day a week where you abstain from all meat and poultry. Of course, if you were to eat meat every other day of the week, you are encouraged to eat meat that is grass-fed, free range, and hormone-free.  It is both beneficial to your health as well as the environment. Here are a few important health and environmental benefits from applying Meatless Mondays to your lifestyle.

  • Decrease Cancer Risk:  Studies have shown that the consumption of processed red meat and poultry increases the risk of developing colon cancer. Those who eat more fruits and vegetables in their daily diet, with limited amount of meat, lead healthier lives and reduce their chances of getting cancer.
  • Heart Disease:  According to the results from a study performed by Harvard University, you lower the risk of heart disease by 19% if you decrease the amount of saturated fat full foods, such as meats and dairy. You can replace these saturated filled foods with polyunsaturated fats, which are various nuts, seeds, and vegetable or coconut oil.
  • Diabetes and Obesity:  Decreasing red meat consumption reduces the risk of developing type two diabetes.  Ultimately, red meat is filled with saturated fat, which decomposes into sugar in your body.  Sugar build-up will lead to weight gain and diabetes. Also, chicken you buy at a local grocery store are normally not free-range and filled with hormones. Of course, meat and poultry provides required nutrients and protein for our bodies.  But, if we are not careful, this can lead to diabetes and obesity.
  • Eco-Friendly:  According to the United Nations’ food and agricultural organization, the meat industry produces at least 1/5th of the greenhouse gas emanations, which has been accelerating the world’s climate change. This is far more than what transportation devices emit. The demand for meat only increases the amount of gases emitted. Abstaining from meat at least once a week will help decrease the demand that meat industries have to accommodate.

 

Mary Kate Seymour is a professional blogger with an English degree from Belmont Abbey College in North Carolina. She is one of seven children, raised in a Marine Corps family. She loves to read, write, explore new places; research new craft ideas and work on crochet projects.

She has become a frequent user of Pinterest this past year and, as a result, her “to-do” list for crafts has grown immensely. She’s an animal lover and has a miniature poodle named “Rosie.”  Her long term goal is to secure a position as a high school English and Literature teacher. She thoroughly enjoys being a writer, nanny and tutor.