It’s Meatless Monday again and were are sharing the menu for today! By giving up meat for one day each week you can save money, reduce your environmental impact and live a healthier life. By joining together in having one meat-free day each week we’ll be making great steps towards reducing the environmental problems associated with the meat industry. This week’s recipes include some great choices! I am thinking of making the grits recipe as a side for our dinner on night this week – it sounds to good just to eat for breakfast! Are you a part of Meatless Monday?
Veggies and Corn Grits – Breakfast
Polenta is sliced into rounds and browned on the stove. Edamame, bell pepper, zucchini and tomatoes are seasoned with oregano and basil to top these corn discs, for an Italian spin on southern grits.
Acorn Squash with Fenugreek – Snack
Squash is cubed and cooked on the stove with fenugreek seeds, garlic, turmeric and dried chilies. The sautéed squash’s natural sweetness is balanced by a splash of lime juice and a sprinkling of ground coriander in this flavorful side.
Thai Tempeh Balls with Green Beans – Lunch
Tempeh is transformed into delectable balls spiced with leek, garlic, cilantro, chili, ginger and lime juice. These Thai spiced tempeh balls are balanced by a miso apple lemongrass glaze and finished with green beans and a sprinkling of sesame seeds.
Spicy Lentil Pomegranate Tart – Dinner
Brown lentils are cooked in cinnamon infused vegetable stock and seasoned with cumin, paprika and coriander. Fresh parsley, mint and pomegranate seeds refresh to balance these spiced lentils served atop a golden crust of puff pastry.
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