Ready for another Meatless Monday?? I sure am, especially with the recipes I’ve posted below! Being the foodie that I am, I have quite the abundant amount of cookbooks and foodie magazines! I love spending a Sunday afternoon flipping through books and finding recipe inspirations for the week. Two of the three recipes below are from the Everyday Food magazine (which I now order through the web and download to my iPad!! Too cool!) I absolutely love these recipes and they are perfect for meatless Monday! As for the smoothie, this is incredibly delicious and you can find fresh cherries at almost every grocery store now!

Cherry Almond Smoothie

Almond milk, creamy almond butter and sweet cherries provide both carbohydrates and protein, everything you need to start your morning right!

Ingredients

2 cups unsweetened almond milk
1 (10-ounce) package fresh or frozen cherries
1/4 cup creamy raw almond butter (I love Nuts to You brand)

Directions
Put all ingredients into a blender and purée until smooth. Pour into glasses and serve.

Edamame and Tofu Dip

Ingredients

1 1/2 cups frozen shelled edamame (8 ounces)
1/4 cup silken tofu
1/4 cup fresh mint leaves
1 1/2 teaspoons lemon zest, plus 1 tbsp lemon juice
1 garlic clove
coarse sea salt and ground pepper

Directions

Cook edamame according to package instructions. Transfer edamame to a food processor, along with tofu, mint, lemon zest and juice, garlic, and 1 tablespoon water. Process until smooth, 1 minute. Season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)

This is a great dip to take to work with chopped up raw veggies. It contains a fair amount of protein and fiber, (approximately 8g protein and 5g fiber per serving) which is great for keeping you satiated during the day.

Broccoli and Cauliflower Stir-Fry

Ingredients

1 cup brown or wild rice
2 tablespoons vegetable oil
2 tablespoons minced garlic
3/4 pound broccoli, cut into bite-size florets
3/4 pound cauliflower, cut into bite-size florets
1/2 red bell pepper, diced
red-pepper flakes
1/2 cup low-sodium vegetable broth
Tamari, use according to taste preference

Directions

Cook rice according to package instructions. Meanwhile, in a wok or large skillet, heat oil over high. Add garlic and cook until fragrant, 10 seconds. Add broccoli, cauliflower, bell pepper, and pinch of red-pepper flakes and cook, stirring, about 4 minutes. Add broth and stir to combine. Cook, stirring constantly, until vegetables are crisp-tender, about 3 minutes. Add Tamari and cook, stirring to combine, 1 minute. Spoon over rice and serve immediately.

Enjoy your Meatless Monday!!

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