1. Meatless Mondays – Eggless Salad

    Posted on July 30, 2012 by Allie

    The Greenists are on vacation.  Please enjoy this recycled post.

    Only bloggers will understand the odd urge to photograph your lunch before you eat it so you can share with your readers.  Last night, I had a half-brick of tofu left over from dinner, and decided to whip up some eggless salad.  As I was sitting down to eat it just now, I thought, “Oh!  I should write about this,” so I snapped a picture (the light is terrible today, so please excuse the cruddy picture) and here I am writing about my lunch, while it sits on the kitchen table waiting for me.


    This isn’t any sort of formal recipe, just something I remember making as a kid.  There is a slight lingering tofu taste, so if you don’t like tofu, you probably won’t love this, but it’s a super easy alternative to egg-salad — no boiling required — and a great way to use up leftover tofu.

    I had the food processor out already, so I dropped the tofu in there to mash it up, but you can use a fork to mash it.  Add about 1/2 a teaspoon of curry powder, 1/2 a teaspoon of dried dill, 2-3 tablespoons of canola oil mayo, and salt and pepper to taste.  You can add other spices like cumin, coriander powder, or basil, if you’d like.  Mix well and serve as you would traditional egg salad. I like to make it the night before, so the tofu has time to really absorb the spices.

    I decided to hollow out the seeds of a tomato from our CSA bag and scoop it in there.  I’ll only eat half of it today, and save the rest for lunch tomorrow, because I probably don’t need to eat half a brick of tofu in one sitting.

    Okay, I’m going to eat lunch now.  :)

  2. Meatless Mondays – Mixing Bowl Salad

    Posted on July 23, 2012 by Allie

    The Greenists are on vacation.  Please enjoy this recycled post.


    Meat-Free Monday doesn’t have to involve a fancy recipe or a lot of work.  Sometimes, it’s nice to just have a simple, throw together meal.  Back in my single days, my favorite easy meal was what I called mixing bowl salad.

    Yes, it’s exactly what it sounds like — a salad so big that it’s made and served in a mixing bowl.

    Mixing bowl salad varies depending on mood, and the contents of the fridge, but (in addition to lettuce) can include any combo of the following:

    • roasted red peppers
    • fresh peppers
    • tomatoes
    • avocados
    • left over veggies, quinoa or rice
    • olives
    • walnuts
    • slivered almonds
    • the broken bits from the bottom of a bag of tortilla chips
    • crumbled hard boiled egg
    • cheese
    • sun dried tomatoes
    • dried cranberries
    • sunflower seeds
    • beans

    My favorite dressing combo is some oil and vinegar mixed with a little sea salt, pepper, and tons of oregano.

    The point is to make a salad that you can totally pig out on.  I promise, you won’t miss the meat.

  3. Meatless Mondays – Vegetarian Chilaquiles

    Posted on July 16, 2012 by Allie

    The Greenists are on vacation.  Please enjoy this recycled post.


    While there are a glut of bad Italian restaurants in our neighborhood, there was only one good Mexican Restaurant on our side of town.  Last week, when we went to grab dinner, IT WAS CLOSED!  FOR GOOD!  I guess I’ll have to make my own chilaquiles.

    I found a great recipe for Vegetarian Chilaquiles on Emily Skinner’s website.   I don’t crush the chips when I make chilaquiles.  I make layers out of the full chips.

    Make it in a glass casserole dish for  more efficient cooking.

  4. Meatless Mondays – Tofu Tostadas

    Posted on July 9, 2012 by Allie

    The Greenists are on vacation.  Please enjoy this recycled post.


    This is a great “intro to tofu” recipe. If you’ve tried tofu before and thought it tasted like feet, you’ll be pleasantly surprised. I’ve included the brands I use, in case you’re curious.


    1. Cut the tofu into 1/2 inch cubes. Cook over medium-high heat in 2-3 tablespoons of canola oil until browned slightly.
    2. Add black beans
    3. Mix in taco seasoning and 2/3 cup water. Bring to a boil. Turn heat to low and simmer, uncovered, for 9-10 minutes.
    4. Heat refried beans in the microwave for 1-2 minutes.
    5. Spread refried beans on the tostada shells, then layer tofu & black bean mixture.
    6. Top with lettuce, cheese, tomatoes, etc.

    When I made this, my husband and I pigged out on tostadas and still had enough to pig out again at lunch the next day, so I think this should serve four or five people easily. It’s quick and easy and I swear the tofu doesn’t taste at all like feet.

  5. Meatless Mondays: Pasta Primavera

    Posted on June 25, 2012 by Courtney


    3 carrots, peeled and cut into thin strips
    2 medium zucchini or 1 large zucchini, cut into thin strips
    2 yellow squash, cut into thin strips
    1 onion, thinly sliced
    1 yellow bell pepper, cut into thin strips
    1 red bell pepper, cut into thin strips
    1/4 cup olive oil
    Kosher salt and freshly ground black pepper
    1 tablespoon dried Italian herbs or herbes de Provence
    1 pound farfalle (bowtie pasta)
    15 cherry tomatoes, halved
    1/2 cup grated Parmesan


    1. Preheat the oven to 450 degrees F.

    2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

    3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

    4. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

    Recipe courtesy of Food Network

  6. Meatless Mondays: Spaghetti Squash

    Posted on June 18, 2012 by Courtney

    Who needs pasta for spaghetti? This recipe is low-carb, vegetarian, and delicious!


    1 spaghetti squash, halved lengthwise and seeded
    2 tablespoons vegetable oil
    1 onion, chopped
    1 clove garlic, minced
    1 1/2 cups chopped tomatoes
    3/4 cup crumbled feta cheese
    3 tablespoons sliced black olives
    2 tablespoons chopped fresh basil


    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

    2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

    3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

    4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

    Recipe courtesy of All Recipes

  7. Meatless Mondays – Grill Up Some Veggies

    Posted on June 11, 2012 by Allie

    Now that summer weather is here, the last thing I want to do is heat up my kitchen by turning the oven on. My favorite way to spend a Sunday afternoon is grilling up some veggies for the week. I slice a variety of veggies – usually yellow squash, zucchini and eggplant – toss them in a high heat friendly oil and throw them on the grill. I make a huge batch and cut them up for calabacitas, or leave them in long flat strips and layer them with cheese and sauce like a noodle-less lasagna.

    It doesn’t get much easier to go meat-free.

  8. Meatless Monday: Cucumber and Tomato Salad

    Posted on June 4, 2012 by Dianne

    Cucumber and Tomato Salad

    It’s that time of the year…

    The time of year when veggies start coming in slowly, but surely…

    Tomatoes and cucumbers and peppers, oh my!

    In fact I picked my first ripe tomato of the season on Saturday. The farmer’s market has all sorts of fresh ingredients and it’s fun to play around with local food. It’s also fun to eat cold food! Sometimes when it’s really hot outside I don’t want to eat anything warm. I like to eat cool salads and fruit instead.

    This salad Is just perfect for a light summer meal, and really hits the spot on a way too hot and sticky day! It’s simple, easy to put together, yet very delicious. This is also perfect to take to picnic, or served at your backyard barbeque. If you like tomatoes and cucumbers this is the salad for you!

    Oh and P.S…Not only is this vegetarian, it’s vegan too!

    Let’s dig in!

    What You’ll Need:
    6-8 cups of cucumber rounds, cut in half
    4 cups of grape of cherry tomatoes, cut in half
    2 large onion, cut in half and sliced, segments separated (Note: I used a Vidalia onion, but red onion will work as well, or any sweet onion)
    1/3 cup of extra virgin olive oil
    1/4 cup of apple cider vinegar
    1 tablespoon of organic cane sugar
    Sea salt
    Freshly ground black pepper
    Thyme and/or rosemary (optional)

    In large glass bowl toss together cucumbers, tomatoes and onions. Set aside.

    In a separate bowl or a canning jar stir or shake together olive oil, apple cider vinegar, sugar, a generous pinch of sea salt and plenty of freshly ground pepper. You can also add in a tablespoon of finely chopped fresh thyme and/or rosemary if you want, but that’s totally optional.

    Pour liquid over vegetables and toss to coat. Chill for at least one hour before serving.

    Cucumber and Tomato Salad

    Notes: You can add in some grated Parmesan cheese if you like, or other veggies such as shredded carrots, snow peas, chunks of grilled bread, etc. Shake it up!

  9. Meatless Mondays: Spaghetti with Broccoli and Lemon

    Posted on May 21, 2012 by Courtney

    We have a difference of opinion about this dish in my household: I think it’s a great main course if you’re in the mood for a light dinner; my boyfriend thinks it’s better as a side dish. No matter how you serve it, it’s delicious!


    12 ounces spaghetti (3/4 box)
    3 tablespoons extra-virgin olive oil
    4 cloves garlic, thinly sliced
    1 1-pound package frozen broccoli florets, thawed
    1/2 teaspoon crushed red pepper
    kosher salt
    1 lemon, zest finely grated and juice squeezed
    1 cup grated Parmesan (4 ounces)


    1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.

    2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes.

    3. Add the broccoli, red pepper, and 1 teaspoon salt. Cook until heated through, 1 to 2 minutes.

    4. Add the broccoli mixture, lemon juice, Parmesan, and reserved pasta water to the pasta.

    5. Cook over medium heat, stirring, until combined and heated through, 2 to 3 minutes. Sprinkle with the lemon zest and serve.

    Bon appetit!

    Recipe courtesy of Real Simple.

  10. Meatless Monday: Spinach and Black Olive Quinoa Calzones

    Posted on May 14, 2012 by Dianne


    When I was asked if I wanted to take a look at the cookbook Quinoa Cuisine, 150 Creative Recipes for Super-Nutritious, Amazingly Delicious dishes by Jessica Harlan and Kelley Sparwasser I jumped at the chance! I’m a big fan of Quinoa, but I don’t use it this often and thought it would be fun to find some other things to do with such a versatile, healthy ingredient. So today for Meatless Monday I’m going to share with you a recipe from the cookbook for Spinach and Black Olive Calzones made with Quinoa flour and let me tell you these are fabulous!

    They also have some really great sounding recipes for things like Hummus, Thai Summer Rolls, Spicy Chicken and Waffles, Mushroom Soup, Grilled Quinoa Cakes, Chile Rellenos, Eggplant Parmesan and even desserts like Triple-Chocolate Bundt Cake and Funnel Cake Bites all incorporating quinoa! But for now sit back grab a fork, and let’s talk some Calzones!

    What You’ll Need for the Quinoa Pizza Crust:
    1 1/4 cups of warm water (about 110 to 120 F)
    1 tablespoon of active dry yeast
    1 tablespoon of honey
    2 to 2 1/2 cups bread flour, as needed, divided
    1 teaspoon of kosher salt
    1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
    1 1/2 cups quinoa flour

    1. Place the warm water in a large bowl. Stir in the yeast, honey, and 1 cup of bread flour. Let sit in a warm place until foamy, about 15 minutes.

    2. Stir in the salt, 1 tablespoon of olive oil, and quinoa flour. Gradually add the remaining bread flour, 1/2 cup at a time, until the dough forms a slightly sticky ball. Turn out onto a well-floured work surface and knead until smooth and elastic, about 10 minutes. Add more flour if needed. The dough will be slightly sticky. Form into a ball.

    3. Drizzle the remaining 1 teaspoon olive oil into a clean bowl. Place the ball of dough in the bowl, turning to coat with oil. Cover the bowl with plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 1 hour. Use in your favorite pizza or calzone recipe.

    What You’ll Need for the Spinach and Black Olive Calzones:
    2 recipes Quinoa Pizza Dough (see above)
    Cornmeal or semolina flour, for baking sheet
    4 cups of prepared pizza sauce
    2 (10-ounce) packages frozen spinach, thawed and squeezed to remove excess water
    1 cup sliced black olives
    1 cup shredded mozzarella cheese (about 4 ounces)

    1. Prepare pizza dough according to the recipe instructions, making a double batch.

    2. Preheat the oven to 450 F; if you have a pizza stone, put it in the oven before preheating. If you don’t have a pizza stone, sprinkle a rimmed nonstick baking sheet lightly with cornmeal or semolina flour. Heat the pizza suace in a medium saucepan and keep warm over low heat.

    3. Divide the dough into four equal pieces. Work with one piece at a time, keeping the other pieces covered with towel or plastic wrap so they don’t dry out. On a work surface lightly dusted with flour, use your hands to pat and stretch a piece of dough into a flat oval about 12 X 8 inches. Arrange a quarter each of the spinach and black olives on half the oval, leaving a edge of about 1 inch uncovered. Sprinkle with about 1/4 cup mozzarella cheese and drizzle with about 1/4 cup pizza sauce. Fold the dough over the filling and, beginning at one end, roll the edge to seal. Tuck the rolled edge under the calzone. Carefully transfer the finished calzone to the baking sheet or slide onto the hot pizza stone in the oven.

    4. Repeat with the remaining dough and the filling. Bake the calzones until the dough is golden and they sound hollow when tapped, about 15 minutes. Serve hot with the remaining pizza sauce spooned over.

    Notes: I used sea salt instead of kosher salt. I also sprinkled the tops of my calzones with oregano and Parmesan cheese.

Tip of the Day

If It Doesn’t Smell, Don’t Wash It


According to Real Simple, if every American made an effort to launder less — cutting out just one load of laundry a week per household — we’d save enough water to fill seven million swimming pools each year.

So if it looks clean, and it smells clean, call it clean and wear it again. Consider hanging worn clothes out on your clothesline to freshen them up between wearings.

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