Meatless Mondays can be as quick and easy as this olive oil based pasta ready in just 20 minutes! You can even add grilled vegetables and your favorite herbs for a heartier, fuller meal. Ingredients 200 gram uncooked linguine pasta 4 tablespoon olive oil 4 tablespoon chopped garlic ½ cup chopped portobello mushroom ½ cup chopped red tomatoes Salt and pepper to taste 3 tablespoon parsley, chopped 3 tablespoon basil,…
This grocery-friendly dish is very easy to make for your Meatless Mondays (or any day of the week!); with its cool and tart taste of fresh raw vegetables and creamy dressing along with your choice of pasta, it is unbelievably a low-fat dish. Best served cold. Total Prep Time: 30 mins Serves 3-4 persons Ingredients: 500 gms Penne pasta 2 carrots, peeled into ribbons 1/2 cup edamame, blanched 1/4 cup…
Now that cold weather has arrived here in Texas all I can think about making is SOUP! Are you feeling me? To be honest with you I never had potato and leek soup before I went vegan. I wasn’t a fan of cream based soups and this one traditionally has many cups of milk or heavy cream. Talk about a fattening soup. But when you make it vegan style and…
Today’s Meatless Monday post comes from Kelly at Kindfood in Ontario. Their food is wholesome, nutritious and delicious! They hold a strong 5 Stars on HappyCow! Check out the interview we did with the owners a few weeks ago. They share one of their customer favorites, the Buddha Bowl, filled with all kinds of goodness. BUDDHA BOWL (Gluten Free and Vegan) Serves 4-6 This recipe is so easy!! There’s no…
Today’s Meatless Monday post comes from Peter Niculescu, Executive chef/co-owner of the Naked Sprout, Burlington first and only vegan and raw restaurant! The idea from the recipe actually came from another dish that we serve at The Naked Sprout. It’s a raw noodle dish that we call the Noodle-Tang. It has a thick creamy almond thai flavour to it with real tamarind paste and almond butter. The sauce is thick and creamy enough to…
Today’s first Meatless Monday post hails from the kitchen of Pure Food and Wine, an upscale, gourmet vegan restaurant in New York City. Sarma, the head chef and creator of exquisite raw food for the restaurant, graciously shares her raw lasagna with us today. Even though there are many parts to this recipe, it’s completely worth it to take the time needed to build what she calls Zucchini-and-Green-Zebra-Tomato Lasagne. Zucchini-and-Green-Zebra-Tomato…