By Martha Stewart Living
For someone new to a vegetarian diet--flexitarians who undertake plans like Meatless Mondays--as good as dedicated vegetarians and fanatics of energy meals, here's a complete selection of effortless, meat-free mains for everyday.As inspiring because it is sensible, Meatless positive aspects 2 hundred recipes—each observed via a beautiful photograph—for full-fledged vegetarians and meat-eaters alike. You’ll locate recipes for classics and new favorites, plus lots of low-fat, vegan, and gluten-free suggestions, too. greater than only a cookbook, Meatless is usually a roadmap to embracing a vegetable-based way of life. listed below are dozens of flexible recipes that may be simply tailored, corresponding to pizza with quite a few toppings, salads made of diversified entire grains, and pestos with unforeseen flavors and elements. You’ll additionally locate suggestion on stocking your pantry with vegetarian necessities (dried beans, pasta, herbs and spices), a suite of simple recipes and methods (vegetable inventory, tomato sauce, polenta), and make-ahead flavor-boosters (caramelized onions, roasted peppers, and fast pickles). finished and quintessential, Meatless makes it effortless to organize flavor-packed dinners for any day, any social gathering. And nobody will omit the beef. choices include: -Small Plates to mix 'n match: Smashed Chickpea, Basil, and Radish Dip with Pita Chips; Roasted child Potatoes with Romesco Sauce; filled Marinated sizzling crimson Chili Peppers; Grilled Polenta with Balsamic Mushrooms-Stovetop Suppers: Frittata with Asparagus, Goat Cheese, and Herbs; Spring Vegetable Ragout; Farro Risotto with Wild Mushrooms; Southwestern Hash-Soups, Stews, and Chili: Tomato Soup with Poached Eggs; Bean Chili; White Cheddar Corn Chowder; Chickpea Curry with Roasted Cauliflower and Tomatoes-Casseroles and different Baked Dishes: Ricotta and Spinach filled Shells; Italian Baked Eggplant with Seitan; Black-Bean Tortilla Casserole; Apple, Leek, and Squash Gratin-Substantial Salads: uncooked Kale Salad with Pomegranate and Toasted Walnuts; Avocado, Beet, and Orange Salad; Arugula, Potato, and eco-friendly Bean Salad with Creamy Walnut Dressing; Roasted-Tomato Tabbouleh-Sandwiches, Burgers, and Pizzas: Quinoa Veggie Burgers; Grilled Asparagus and Ricotta Pizza; Chipotle Avocado Sandwich; Portobello and Zucchini Tacos-Pasta and different Noodles: Fettuccine with Parsley-Walnut Pesto; Roasted Cauliflower with Pasta and Lemon Zest; Soba and Tofu in Ginger Broth; No-Bake Lasagna with Ricotta and Tomatoes-Simple part Dishes: Mexican Creamed Corn; Cabbage and eco-friendly Apple Slaw; Shredded Brussels Sprouts with Pecans and Mustard Seeds; Baked Polenta “Fries”
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Add 1 pound mixed LEAFY SUMMER GREENS, such as spinach, arugula, and mizuna; cover and cook until wilted, about 1 minute. Uncover and cook until greens are tender, 1 to 2 minutes more; season with coarse SALT and freshly ground PEPPER. Let cool to room temperature; toss with ½ teaspoon SHERRY VINEGAR. Top toasts with ½ cup fresh GOAT CHEESE and greens mixture. 35 g fiber Fava Beans, Mint, and Pecorino Romano MAKES 8 Toss 2½ cups blanched and peeled FAVA BEANS, drained and rinsed, with 2 tablespoons EXTRA-VIRGIN OLIVE OIL, 1½ teaspoons fresh LEMON JUICE, and ¼ cup chopped MINT leaves.
If mixture is too dry, add 1 to 2 tablespoons reserved liquid. 2 Heat a large skillet over medium-high. Add 2 tablespoons olive oil. Form bean mixture into 12 patties (about 2½ inches diameter each) and sauté in batches until golden brown and crisp, 2 to 3 minutes per side. Repeat with remaining oil and patties. Season patties with salt and serve with sauce. Per serving (2 patties): 228 calories, 10 g fat (1 g saturated fat), 0 mg cholesterol, 29 g carbohydrates, 9 g protein, 7 g fiber Roasted Potatoes and Mushrooms with Melted Taleggio Roasted Potatoes and Mushrooms with Melted Taleggio Woodsy mushrooms, earthy potatoes, and buttery Taleggio cheese combine in a fabulously rich and savory small plate.
Garnish with cheese and serve with extra sauce on the side. 08 g fiber Stuffed Acorn Squash with Quinoa and Pistachios Stuffed Acorn Squash with Quinoa and Pistachios A stuffing of quinoa, pistachios, and feta cheese elevates acorn squash from side dish to main course. For a vegan version, omit the feta and season the stuffing with one to two tablespoons nutritional yeast for a cheese flavor. Serve the squash with kale slaw or with sautéed greens, such as Swiss chard or broccolini. SERVES 8 4 small acorn squash, halved, seeds removed � cup olive oil Coarse salt and freshly ground black pepper 2 cups water 1 cup quinoa, rinsed and drained � cup chopped fresh flat-leaf parsley leaves � cup feta cheese, crumbled � cup roasted, salted pistachios, chopped 2 teaspoons red-wine vinegar Pinch of crushed red pepper flakes 1 Preheat oven to 425°F.