Our version of Meatless Monday is for vegetarian foodies with discriminating palates and features recipes that elevate the “dining at home” experience. A weekly feast for your eyes, Mondays won’t be the same once you get a hold of these savory and seasonal dishes with distinct and intense flavors. Invite a friend over and start your week already satiated with good food and good conversation.
Got a recipe for ridiculously rich tasting risotto or a silky smooth sweet potato soup? Send your ideas for vegetarian foodie recipes here.
This week’s recipe is provided by Megan Ware, a registered dietitian nutritionist and owner of Nutrition Awareness; where she provides nutrition coaching and counseling. You can reach out to Megan on Twitter at @MeganWareRD or Instagram at @nutritionawareness
(Megan Ware) I adapted this recipe from the cookbook based on one of my favorite documentaries, Forks Over Knives. Watching Forks Over Knives made a huge impact on my life, my diet and the way I counsel my clients and patients. I follow a plant-based diet, meaning that I plan my meals around– you guessed it— fruits, vegetables and whole grains. I’m not as extreme as FOK suggests you go, as I still find that there are benefits to including dairy in your diet and I just don’t want to live in a world without Greek yogurt or cheese. Following a plant-based diet forced me to become creative in the kitchen, experiment with ingredients I’d never heard of, start growing my own fresh herbs and spices and exploring cuisines from other cultures like Thai and Indian, who often base flavorful meals around plant-based foods. Over the past two years, I’ve learned to focus on the things to include in my diet instead of things I need to exclude. I make more room for the good which in turn pushes out room for the bad.
Spicy Thai (mushroom) lettuce wraps (serves 3-4)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 lime, juice and zest
- 3 tablespoons low sodium soy sauce
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon extra virgin olive oil
- 2 large shallots, small diced
- 10 oz cremini mushrooms, finely chopped
- 6 oz portobello or mini portobello mushrooms, finely chopped, long stems removed
- 1/2 cup coarsely chopped cilantro
- 10 mint leaves coarsely chopped
- 3 green onions, diced (green and white parts)
- Large romaine lettuce leaves (about 8)
- Mix ginger, garlic, lime zest and juice, soy sauce and red pepper flakes in a small bowl. Set aside
- In a large skillet, heat olive oil to medium-high heat
- Add mushrooms and shallots and stir-fry until soft
- Add ginger mixture and cook an additional 2 minutes
- Add the cilantro, mint and green onions and remove from heat
- Serve mushroom mixture on large romaine leaves and fold over on each side to make into a wrap.
NOTE: A sauce with all this awesomeness can’t help but be full of flavor. Yes, they are definitely spicy. Steer clear of the crushed red pepper if you’re not fond of some kick.
Simplicity expert and purveyor of provocative vegetarian cuisine, A.Michelle Blakeley is the curator of the new online magazine, The Vegetarian Aficionado. Being a vegetarian is a lifestyle. With a focus on plant-based seasonal and local fare, vegetarianism is a harmonic balance between your mind, body and soul that gives rise to an appetite for life. Connect with her on Twitter at @vegaficionado or Instagram at vegetarianaficionado