Green Team

Meatless Monday Recipes

• Chocolate Avocado Smoothie
  This chocolate avocado smoothie is so simple and versatile. Next time you need a quick breakfast, snack, or even dessert, blend together healthy ingredients like banana, avocado, and cocoa powder into a thick, creamy smoothie. This recipe brought to us by Nikki of Pepperoni Is Not a Vegetable is deliciously-and deceptively- nutritious. The post Chocolate […]
• Five Veggie Raw Pad Thai
  This recipe comes to us from Dr. Robert Graham, co-founder of FRESH Med. Dr. Graham says: Pad thai is one of my favorite recipes. I wanted to create a version for you with easy, healthy raw vegan ingredients. We chose zucchini noddles to make all the ingredients easy to find. This The post Five Veggie Raw […]
• Roasted Rainbow Carrots with Maple-Mustard Glaze
  Produce as glorious as a giant bunch of multi-colored carrots doesn’t require an elaborate preparation. Here, slicing the carrots only lengthwise makes for a beautiful presentation, and the simple maple-mustard glaze dresses the dish up with just a bit of additional festivity. This recipe comes to us from Caitlin and Sarah of So Hungry The […]
• Mediterranean Nachos
  For National Nutrition Month, why not try a healthy spin on a classic “junk food” dish, nachos? This Mediterranean version is packed to the brim with veggies and flavorful herbs, plus it uses whole wheat pitas rather than fried corn chips as a base. This recipe comes to us from Brynn of The Domestic The […]
• Greek Yogurt Banana Muffins
  Mashed bananas and Greek yogurt replace butter in this healthier muffins that equally appropriate for breakfast, snack or dessert. Cinnamon and brown sugar give these muffins a dark, moist sweetness. The post Greek Yogurt Banana Muffins appeared first on Meatless Monday.
• Vegetable Fritters with Green Chile-Coconut Chutney
  This recipe from Sara Moulton‘s cookbook Home Cooking 101 combines a popular South Asian snack called pakoras with the airy texture of Japanese tempura, achieved by using egg whites and seltzer water in the chickpea flour batter. When properly fried (oil temperature in the low to high 300Fs) the fritters The post Vegetable Fritters with Green […]
• Walnut “Meat” Stuffed Pepper
  Walnuts stand in for ground beef in this Tex-Mex-inspired stuffed pepper. This recipe comes to us from Chef Lisa Sereda, executive chef of Wine Time. Chef Sereda cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Serves 8 – 10 6 The post Walnut […]
• Impossible Meatless Kefta with Tamarind Chutney
  Plant-based meat replaces lamb in this flavorful meatless take on traditional Moroccan Kefta. This recipe comes to us from Chef Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, at Gentry Park Orlando. Chef Washuta cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice The post Impossible […]