Meatless Monday- 12/23
Oh my gosh back at again! It’s my favorite food day of the week— Meatless Monday! The aim of these weekly post is to encourage readers to eat vegetarian/ vegan just one day a week! Often times we are discouraged by not having creative ideas or having properly planned to eat meatless. Worry no more, #SavoredBySadie is here to eliminate those problems.
This week’s menu options are centered around holiday dishes that can transform your dinner table.
Spinach and Walnut Salad
Brighten up the table with this simple salad. Rich in several vitamins and minerals, this dish will give you a boost of energy instead of “the ‘itis”. Made with the freshest ingredients, you’re sure to have your guest hooked.
What you’ll need:
1 bag of fresh spinach, cleaned
8 strawberries, sliced thinly
1 cup walnuts, halved
8 ounces of gorgonzola
For the vinaigrette:
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoon honey
1 teaspoon fresh parsley
Salt and fresh ground pepper, to taste
1) After rinsing and drying the fruits and vegetables, combine in a bowl.
2) For vinaigrette: Combine all of the ingredients in a small jar or container with tight fitting lid. Shake vigorously until well blended.
3) Add in vinaigrette and toss.
4) Slowly add in walnuts and gorgonzola. Serve.
Cauliflower Steaks
Cauliflower steak is not what it seems just by reading the title. The concept is to slice a head of cauliflower flat, season, and roast. The hearty nature of cauliflower allows you to fill up quickly without the guilt. This delicious recipe is worth putting in the center of the table.
What you’ll need:
Cauliflower Steaks
2 large heads cauliflower (2 to 2 1/2 pounds each)
2 tablespoons coriander seeds, lightly crushed
1 teaspoon red pepper flakes
Olive Oil
To taste:
Salt
Black pepper
Tony’s
Onion powder
Garlic powder
Vinaigrette
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil
Gremolata
1 cup flat-leaf parsley leaves, chopped
Zest of 1 lemon
4 medium cloves garlic, minced
How to:
1) For the cauliflower: Preheat oven to 375 degrees.
2) Place the first head of cauliflower upright (stem-side down) on a flat surface. Using a large knife, cut two large steaks from each head of cauliflower, trim a little off each end so that when you split the cauliflower in half, each half will lie flat. You should yield two "steaks". Repeat with the other cauliflower.
3) In a large pot, bring water to a boil with salt.
4) Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender, 6 to 8 minutes.
5) Carefully transfer the steaks to the baking sheet to drain.
6) In a bowl, mix olive oil and dry seasonings and heavily coat cauliflower in mixture.
7) Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars.
8) While the cauliflower is baking, begin making the vinaigrette. For the vinaigrette: Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in the olive oil. .
9) Remove cauliflower and drizzle liberally with all of the vinaigrette.
10) Top with all of the gremolata and serve.
Roasted Mixed Vegetables
No meal is complete without some fantastic vegetables. In this dish, you’ll be able to bite into a burst of fresh flavor. Feel free to use whatever vegetables you have, as they are all great for roasting!
What you’ll need:
1 whole butternut squash, cubed
1 lb. brussels sprouts, halved
2 zucchinis, cut
2 bell peppers, cut
6 whole carrots, peeled and halved lengthwise
1 pound small red potatoes
1 onion, sliced
10 whole garlic cloves
3 teaspoons fresh rosemary, chopped
Olive oil
To taste:
Tony’s
Garlic powder
Onion powder
How to:
1) Preheat oven to 375. Grease pan with olive oil.
2) Place vegetables on pan flat and drizzle olive oil on top; season with dry seasonings.
3) Add rosemary on top and drizzle with more olive oil.
4) Place in oven and bake until tender, about 30 minutes. Toss and repeat until cooked to desired texture.
Sweet Potato Casserole
For some reason, I prefer my sweet potatoes mashed in a casserole rather than cooked like yams. When I think of the holidays, this dish is first on my list. I hope you enjoy every scoop just like I do.
What you’ll need:
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1 can of sweetened condensed milk
1 stick of butter, melted
1 large egg
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Dark brown sugar (to taste)
1 cup finely chopped pecans
How to:
1) Preheat oven to 350 degrees. Spray pan with cooking spray.
2) In a large pot, bring water to a boil and add sweet potatoes. Cook until tender.
3) Drain sweet potatoes and rinse with cold water. Place sweet potatoes in a bowl and add all ingredients except the pecans.
4) Using a mixer, blend ingredients together until smooth.
5) Pour mixture into pan and spread evenly. Top with pecans over every inch of the top and sprinkle with brown sugar and cinnamon.
6) Allow to cook for approx. 40 minutes, or until crust is golden brown.