Meatless Monday - 2/17
Happy #MeatlessMonday ! Can you believe it’s mid- February already? It’s like January was on cruise control + February decided to play “Fast and Furious”. Regardless, we are in our 7th Monday of the year! Wether you’re just tuning in or been with us for the last few weeks, it’s time for some more Monday inspiration! In the spirit of Mardi Gras, we’ll explore traditional Louisiana foods.
Red Beans + Rice
This Louisiana dish, served traditionally on Monday’s is just as good without sausage! This crockpot method saves you the hassle of constant stirring and can be done while you’re at work or school!
What you’ll need:
1 pound red beans, soaked overnight
1 onion, diced
1 bell pepper, diced
1 stalk celery, diced
2 bay leaves
4 cloves garlic, minced
4 teaspoons olive oil
4 cups vegetable broth
4 cups water
Dry seasonings to taste:
Tony’s
Garlic powder
Onion powder
Smoked salt + pepper
How to:
1) On high, sautee vegetables in crockpot with olive oil until fragrant.
2) Add in beans and vegetable broth and water. Season to taste.
3) Allow to cook on high for 7-8 hours, stirring occasionally. Serve with warm rice.
Okra + Sausage
This staple can be made vegetarian by simply using vegan sausage! Serve with rice or for an healthier alternative, cauliflower rice.
What you’ll need:
16oz frozen okra
1 pack vegan sausage
1 onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 can diced tomatoes
Dry seasonings to taste:
Tony’s
Onion powder
Garlic powder
Salt + Pepper
How to:
1) In a skillet, heat olive oil over medium heat. Add in onions and bell peppers and sautee until translucent.
2) Add in vegan sausage and garlic, stirring occasionally.
3) Add in frozen okra and tomatoes. Season to taste.
4) Cook until okra has warmed and serve with cooked rice.
Vegetarian Muffuletta
Served on ciabatta bread, this hearty sandwich will leave you more than satisfied.
What you’ll need:
Olive Salad:
1 cup pitted mixed olives, chopped
1/4 cup olive oil
2 tablespoon shallots, minced
2 garlic cloves, minced
Dry seasonings to taste:
Oregano
Salt + pepper
Parsley flakes
Sandwich:
2 roasted red peppers, sliced
1 cup marinated artichoke hearts, chopped
1 cup pepperoncini, chopped
2 tablespoons olive oil
2 medium portobello mushrooms, sliced
4 teaspoons balsamic vinegar
1 loaf ciabatta, sliced in half horizontally, insides removed, and toasted
4 slices provolone cheese
How to:
1) In a medium bowl, combine all ingredients listed under olive salad, mix well, and set aside.
2) In a skillet with olive oil, sautee mushrooms in balsamic vinegar until tender.
3) Place bread on plate and add olive mix to bottom piece of bread. Layer remaining vegetables on top of olive mix and top with cheese slices followed by the top slice of bread.
4) Cut into 4-6 pieces and serve.