By Martha Stewart Living
For somebody new to a vegetarian diet--flexitarians who undertake plans like Meatless Mondays--as good as dedicated vegetarians and lovers of energy meals, here's a accomplished choice of effortless, meat-free mains for everyday.As inspiring because it is sensible, Meatless positive aspects two hundred recipes—each followed via a stunning 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 innovations, too. greater than only a cookbook, Meatless is additionally a roadmap to embracing a vegetable-based way of life. listed here are dozens of flexible recipes that may be simply tailored, reminiscent of pizza with various toppings, salads made up of varied complete grains, and pestos with unforeseen flavors and materials. You’ll additionally locate suggestion on stocking your pantry with vegetarian necessities (dried beans, pasta, herbs and spices), a set of simple recipes and strategies (vegetable inventory, tomato sauce, polenta), and make-ahead flavor-boosters (caramelized onions, roasted peppers, and quickly pickles). entire and vital, Meatless makes it effortless to organize flavor-packed dinners for any day, any party. And nobody will leave out the beef. decisions include: -Small Plates to mix 'n match: Smashed Chickpea, Basil, and Radish Dip with Pita Chips; Roasted child Potatoes with Romesco Sauce; crammed Marinated scorching pink 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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Additional resources for Meatless: More Than 200 of the Very Best Vegetarian Recipes
Serve immediately, garnished with more oregano and red pepper flakes. 33 g fiber Artichoke Hearts Roman Style Artichoke Hearts Roman Style In Rome, artichokes are traditionally braised in a flavorful herb mixture that includes a native wild mint. Stateside varieties of fresh mint will work just fine in this recipe. Fresh artichokes are a must; see here for how to extract the hearts. SERVES 4 � cup plus 2 tablespoons fresh flat-leaf parsley leaves, finely chopped � cup plus 2 tablespoons fresh mint leaves, finely chopped 2 garlic cloves, minced � cup plus 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper 4 fresh artichoke hearts 1 In a bowl, combine ½ cup parsley, ½ cup mint, the garlic, and 1 tablespoon olive oil.
Divide coconut milk, coconut flakes, chopped cilantro, and pomegranate seeds evenly among sweet potatoes. Season each with salt. Garnish with sprigs of cilantro and serve with lime wedges for squeezing over each. Per serving: 272 calories, 9 g fat (8 g saturated fat), 0 mg cholesterol, 44 g carbohydrates, 5 g protein, 9 g fiber Baked Artichokes with Bread Crumbs Baked Artichokes with Bread Crumbs This simple Italian preparation—which also works well as a side dish—is one of the easiest ways to enjoy fresh artichokes; when baked under layers of cheese and bread crumbs, the artichokes become delectably tender.
1 g fiber Potato and Zucchini Hash Potato and Zucchini Hash Your favorite breakfast foods can work equally well for dinner. Here, sliced zucchini perks up potato hash topped with a fried egg, cooked sunny side up (or poached). SERVES 4 2 russet potatoes (1½ pounds total), peeled, quartered lengthwise, and thinly sliced crosswise 2 tablespoons olive oil � yellow onion, thinly sliced Coarse salt and freshly ground pepper 1 zucchini, quartered lengthwise and thinly sliced crosswise 1 tablespoon unsalted butter 4 large eggs 1 Rinse potato slices well under cold running water, then drain and thoroughly pat dry.