Noteworthy Meatless Monday Recipes

#MeatlessMonday is trending! In an effort to eat less meat and consume more veggies, people are making their Monday suppers meatless. Finding recipes that are both tasty and healthy can be a major struggle when it comes to vegetarian meals. I recipe tested these picks, tweaked them a bit, and am now proud to give my Kitchy seal of approval. Try them out today and jazz up your Meatless Monday night!

Fabulous Sweet Potato Burger (ABC’s The Chew)

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 Changes to this recipe:

Sautéing the red onion prior to adding it into the food processor. Raw red onion tends to linger on your breath, and as per my family’s request, we cooked the onion. If you want to make it with half sautéed and half raw, that may be a good alternative as well.

Adding more garlic and more Worcestershire sauce. Also I would suggest adding some cayenne for a kick. The burger has great flavor from the sweet potatoes, chickpeas, and cashews, but it needs some spice in my opinion. 

Overall a great alternative to the vegetarian black bean burger!

Kitchy’s Version: made with sautéed red onion and a homemade Sriracha ketchup garnished with parsley

  

Cauliflower Alfredo Sauce (Food Network’s The Kitchen)

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Cauliflower Alfredo Sauce
 
Author: Katie Lee of Food Network’s The Kitchen
Prep time:
Cook time:
Total time:
Serves: 5-6
Ingredients
  • Sea salt
  • Black pepper
  • 2 cups cauliflower florets
  • 3/4 pound of penne noodles
  • 1 cup 2% milk
  • 3 Tbsp Smart Balance butter
  • 1/4 tsp dried garlic
  • 1 1/4 cups grated parmesan
  • 1/2-2/3 cup frozen peas
  • Chopped parsley, for garnish
Instructions
  1. Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta. Add the penne to the boiling water and cook according to the package instructions.
  2. Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
  3. In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan. Add your frozen peas and allow the pasta to sit a few minutes before serving. Garnish with parsley and serve.
 

Changes to this recipe:

This recipe was a HIT! I made it meatless without grilled chicken or sautéed shrimp, and it was plenty filling for a dinner portion. My only beef with the recipe is that the sauce gets mighty thick after adding the pasta water that the original recipe calls for. I would have liked a thinner sauce, but that is just my own personal preference. I left that step out of my rendition. But if you try it and then want to thin it out again, add 1/4 cup of 2% milk to your sauce. That should thin it out a bit. 

Kitchy’s Version: Honestly, its up to your personal preference whether you want a thicker or thinner sauce. Try the Katie Lee recipe first and if you don’t want the thick sauce add the extra milk. In my haste to eat this scrumptious meal, I forgot to take any pictures. But trust me when I say that this recipe is stellar! You cut a tremendous amount of calories by changing the sauce from cream based to vegetable based. MAKE THIS RECIPE ASAP!

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xokitchyliving

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