Preparation

1. De-stem spinach, rip into bite sized pieces, rinse well and add to a large bowl.

2. Chop dried cranberries and add to the bowl.



3. Add gorgonzola cheese and sunflower sprouts to the bowl.

4. Halve, remove pit and dice avocado. Add to bowl.

5. Mix dressing ingredients together in a small bowl.



6. Toss the salad with the dressing.



7. Mix in walnuts right before serving.

The post Walnut & Cranberry Spinach Salad appeared first on Mostly Meatless.

Chicken fajitas are one of my favorite TexMex dishes so I knew I would have to find a way to enjoy a Mostly Meatless version of them. I decided that grilled portabella mushrooms would be the perfect substitute for the chicken, they are a very “meaty” mushroom and are great sponges for flavor. To make the dish healthier I also removed the sour cream and replaced the cheddar/jack with a more authentic queso fresco.

I am really, really happy with how they came out. The portabellas really work well and are substantial enough to make even the carnivoriest carnivore grunt their approval. Enjoy these spinach & portabella fajitas!

Preparation

1. Slice onion and green bell pepper in thin, uniform pieces.

2. Chop garlic and serrano/jalapeño.

3. Lightly chop spinach.



4. Grill whole, cleaned portabellas until tender (3-4 minutes per side). Remove from the grill and let cool.



5. Slice portabellas into thin, uniform pieces.



6. In a wok or large skillet, heat vegetable oil over medium-high heat. Add onion and green bell pepper and cook for 2-3 minutes.

7. Add garlic and serrano/jalapeño. Cook for 2-3 minutes.

8. Add spinach and portabellas. Cook for 2-3 minutes.



9. Add the juice of the half lime, soy sauce and beef broth. Bring to a boil and then remove from heat.

10. In a clean skillet, warm the tortillas over medium heat.



11. To assemble, place the fajita mixture in the middle of a warm tortilla and top with queso fresco, cilantro and guacamole.

The post Spinach & Grilled Portabella Fajitas appeared first on Mostly Meatless.

Preparation

1. Cut the ends off of the squash and then cut lengthwise into 1/4 inch thick slices.



2. Place the sliced squash on a baking sheet, spray with non-stick cooking spray and top with salt, black pepper and granulated garlic.



3. Slice the roasted red peppers.



4. Grill the squash for 4-5 minutes on each side or until tender.



5. Mix the dressing ingredients together and toss with spinach in a medium bowl.



6. Cut the ciabatta bread into sandwich sized pieces and slice open.



7. Assemble the sandwiches by placing a layer of squash, roasted red peppers and spinach on the bottom slice of the bread.



8. Spread goat cheese equally on the top halves.



9. Heat a lightly greased grill pan (coat with cooking spray) on medium/high heat and place a sandwich face down in the pan.



10. Top with a heavy cast iron skillet and lightly push down to flatten the sandwich.



11. After 3-4 minutes flip the sandwich. Top with the cast iron skillet and cook for an additional 3-4 minutes.

12. Repeat for each sandwich.



13. Slice sandwiches in half.

The post Grilled Vegetable Paninis appeared first on Mostly Meatless.

Preparation

1. Rinse the black beans until the foam subsides and then put in a medium bowl.

2. Rinse the corn and add 3/4 cup to the bowl.

3. Dice the green bell pepper and add to the bowl.

4. Chop fresh cilantro and add to the bowl.

5. Add the salt, black pepper, granulated garlic and chili powder to the bowl.



6. Mix together and then slightly mash the beans and corn to release some of the starch.



7. Add bread crumbs and egg. Mix well.

8. Form into patties (divide into 4 for burgers and 8 for cakes).



9. Lightly grease a large skillet (with oil spray or use regular oil with a paper towel). Heat to med/hi and add patties.



10. Cook patties 4-5 minutes per side or until lightly browned.



11. Optional: serve the cakes with mango salsa and the burger with guacamole.

The post Corn & Black Bean Patties appeared first on Mostly Meatless.

Preparation

1. Trim the ends off of the beans and cook in a pot of boiling water for 4-5 minutes.



2. Drain and immediately put beans in ice water to stop the cooking.



3. Heat the olive oil in a large skillet over med/hi heat and add the sliced almonds. Stir for 2-3 minutes or until golden.



4. Add the onion and garlic and cook for an additional 2-3 minutes.



5. Add beans and toss to coat. Cook for 3-4 minutes.

6. Add the salt and black pepper.



7. Squeeze in the juice of the lemon (remove any seeds).

The post Green Bean Almondine appeared first on Mostly Meatless.

Preparation

1. Preheat the oven to 350 degrees.



2. Clean the squash, cut off the ends and slice in half.



3. Scoop out the insides into a mixing bowl.



4. Place the squash open side down in a microwave safe dish and add 1/4 inch of water. Microwave for 5-6 minutes or until tender.



5. While the squash is cooking, break the squash insides into smaller pieces (use your hands).



6. Add a little bit of cooking spray to a skillet, heat to med/hi and add the red onion, garlic and red bell pepper.



7. Chop mushrooms, add to the skillet and add a little bit of water (to keep from drying).



8. Add the squash insides to the skillet.

9. Add salt, pepper and granulated garlic to the skillet.

10. Empty skillet into a mixing bowl and let cool (at least 5 minutes).

11. Add breadcrumbs and parmesan cheese to bowl and mix well.



12. Add egg and stir well.



13. Add the filling to the squash pieces (drain water from dish).

14. Bake for 20 minutes or until the stuffing is lightly browned.

The post Stuffed Summer Squash appeared first on Mostly Meatless.

Preparation

1. Rinse the chick peas until the foam is gone.

2. Peel and chop garlic.

3. Wash and chop the fresh mint.



4. Add chick peas, garlic and mint to food processor. Mix for 20-30 seconds or until everything is broken up (but not a paste). Transfer to a large mixing bowl.

5. Add egg and bread crumbs to the mixture and stir to incorporate.



6. Add the spices to the mixture and stir to incorporate.



7. Divide the mixture into 8 equal parts, form each part into a patty and place on a parchment-lined sheet pan.

8. Refrigerate for 15-20 minutes.

9. Mix the sauce ingredients together in a small mixing bowl.

10. Spray a large skillet with cooking spray and heat to medium.



11. Put patties in the skillet and cook each side for 3-4 minutes or until brown.

12. Serve with a dollop of sauce.

The post Chick Pea Patties appeared first on Mostly Meatless.

Preparation

1. Add onion, celery, carrot and garlic to a dutch oven or large pot with 1/2 cup of water. Cook at medium heat for 6-8 minutes or until tender (stir frequently).



2. Dice poblano and add to the pot. Cook until water is dissolved.

3. Add tomato juice and cook for an additional 6-8 minutes.



4. Add crushed tomatoes (I prefer to blend first).

5. Add the vegetable broth.



6. Add the corn (draining is optional).



7. Mix the spices together and add to the soup.



8. Cut the tortillas into 1/2″ pieces and add to the soup.



9. Turn stove to low and simmer for at least 30 minutes. If you cook for longer you may need to add some water.

10. Add the chopped cilantro right before serving (too soon and it will lose it’s bright green color).

11. Optionally, squeeze 1/2 lime into soup before serving.

The post Tortilla Soup appeared first on Mostly Meatless.

Preparation

1. Shred or slice the cabbage and put in a large bowl.



2. Slice the red onion and add to the bowl.

3. Slice the apple (except for the core) and add to bowl

4. Combine the dressing ingredients in a small bowl, mix well and add to the large bowl.



5. Toss everything together and refrigerate until ready to serve.

The post Apple & Cabbage Slaw appeared first on Mostly Meatless.

Preparation

1. Cook pasta until tender. Drain and chill.



2. Cut the broccoli into bite-sized florets and put into a microwave-safe bowl. Add 1/2 cup of water and cook for 1 minute. Stir well to coat each piece. Drain and rinse with cold water.

3. Mix dressing ingredients together in a small bowl and set aside.



4. Put chilled pasta into a large mixing bowl.



5. Add chilled broccoli florets.

6. Add diced red onion.



7. Add diced roasted red pepper.



8. Add diced artichoke hearts.



9. Add diced peperoncinis.



10. Add Gorgonzola cheese crumbles.

11. Add grated Parmesan.

12. Toss well to mix everything together.



13. Add dressing and toss again.

The post Pasta Salad appeared first on Mostly Meatless.