MeatLess is More
It would be great to follow food writer Michael Pollan's famous advice, but wait . . . Read more...
It would be great to follow food writer Michael Pollan's famous advice, but wait . . .
WHAT DO I MAKE FOR DINNER TONIGHT?
How about a healthy, delicious dish that expands your meal repertoire and helps reduce global warming?
As part of our effort to reduce carbon emissions, the Green Congregation Committee has put together a collection of favorite meatless recipes from our congregation.
Even adding a few plant-based meals to your weekly menu will make an impact on your carbon footprint, since it is estimated that animal agriculture is a major contributor to global climate change. [Link to http://www.humanmedia.org/dcc/pdf/foodguide.pdf]
Read on and try something new!
Roasted Vegetable Lasagna with Cashew “Ricotta”
Curry Stew with Tofu and Cabbage
Sweet Potato Crumble Casserole
Quinoa Almond Pilaf
Tunisian Vegetable Stew
Black Bean Soup
Lentil and Brown Rice Soup
Golden French Lentil Stew
Butternut Squash & Apple Salad with Tahini Dressing
The Best Shredded Kale Salad
Burrito Bowl with Guacamole and Salsa
Toasted Sesame and Tempeh Stir Fry
Almond Roasted Cauliflower
Pureed Sweet Potato and Peanut Stew with Chickpeas
Wheat Berry Salad with Citrus Dressing
Lazy Day Summer Pasta
Pasta Salad with Arugula and Tomatoes
Curried Fried Rice
Kale Salad with Pecorino And Walnuts
Easy Lentil Soup
Kale and Quinoa Salad
Strawberry & Arugula Salad
Gazpacho with Almonds
Ferro and Blueberry Salad
Vegan Chocolate Cake
VIETNAMESE SPRING ROLLS
Tropical Black Beans
Asian Edamame Salad
Mediterranean White Beans
Vegetable Pot Pie
Pistachio-Crusted Maple Dijon Tofu
Grilled Mediterranean Vegetables on White Bean Mash
SOUTHWEST TOFU SCRAMBLE
Lemony Kale Salad
Cuban Black Beans
Butternut Squash and Spinach Lasagna
CREAMY COCONUT LENTIL CURRY
Vegan Quinoa, Broccoli, and Kale Curry
SWEET POTATO AND BLACK BEAN BURRITOS
Sherried Mushrooms with French Feta
Gretchen’s Veggie Stew
Sesame Noodles with Tahini
African Sweet Potato and Peanut Stew
Carrot Coconut Curry with Black Lentils
Tangy Carrot Slaw
The Best Vegetarian Chili in the World
Every Day Pad Thai
Kate Middleton’s Pasta Alfredo
My favorite Gazpacho recipe
GREEN BEAN CASSEROLE
PASTA al CAVOLFIORE
PECAN WILD RICE PILAF
Ed Lane’s Cheese Pennies
Red Lentil Soup
Smoky Black Bean Stew
Vegetarian “Chicken” Pot Pie
Nutella Stuffed Brown Butter & Sea Salt Chocolate Chip Cookies
Sweet Potato and Black-Eyed Pea Curry
Vegan Black Bean 2-Bite Brownies
Hearty Chickpea Sage Stew
Butternut Squash Soup
Vegan Vegetable Stew
Simmered Coconut Curried Tofu with Pineapple Lime Rice
Mushroom and Rosemary Wild Rice
Three Bean Chili
Quick & Easy Indian Curry Quinoa
Perfect Vegan Pancakes
Tuscan Vegetable Stew
Moroccan Coucous with Fruit
Roasted Vegetable Lasagna with Cashew “Ricotta”You may find that you need more crushed or chopped tomatoes. The "cashew cheese" is amazing. Susan McGarvey
Curry Stew with Tofu and CabbageThis is yummy. The butternut squash is a smooth background to the cabbage. Susan McGarvey
Quinoa Almond PilafThis is a High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa helps to eliminate any bitterness. Susan McGarvey
Black Bean SoupThis is an easy recipe to make. If you have an immersion blender it is so easy to blend to the consistency that suits you best and you can blend right in the pot. Susan McGarvey
Butternut Squash & Apple Salad with Tahini DressingA delicious autumn inspired side dish from dr.hyman.com. Susan McGarvey
The Best Shredded Kale SaladAn excellent kale salad that will keep you wanting more. Susan McGarvey
Toasted Sesame and Tempeh Stir FryAn easy dish to throw together, yet it has a delightful flavor. Let the broccoli get a little browned which really works with the toasted sesame oil flavor. Susan McGarvey
Almond Roasted CauliflowerThis is so good and addictive (even if you aren’t a huge cauliflower fan)! Susan McGarvey
Pureed Sweet Potato and Peanut Stew with ChickpeasThis soup combines sweet potatoes, spices, a good and fresh ginger, and just a small amount of nut butter. The soup is pureed and then whole chickpeas are added for texture and protein. Susan McGarvey
Wheat Berry Salad with Citrus DressingRaising the Salad Bar by. Catherine Walters. A hearty summer salad. Jeanne Gerber
Portabello MushroomsPortabella mushrooms provide a meaty substitute for steak, for this easy vegan recipe. I admittedly still crave even after being a veg for 10+ years. Claire Galkowski
Lazy Day Summer PastaAn easy summer pasta dish. Pairs nicely with fresh fruit, salad or another vegetable. Eleanor Rosellini
Curried Fried RiceDelicious recipe from Moosewood Cooks at Home. We often have leftovers as a side dish. Eleanor Rosellini
Grilled PeachesA summertime treat! This makes an excellent side dish for almost any entree. Carol Alper
Vegan Chocolate Cake(Adapted from The All New All Purpose Joy of Cooking, by Rombauer, Becker, and Becker) Carol Alper
VIETNAMESE SPRING ROLLSThey were a hit at my neighborhood pot luck. Fussy, but most people really like them. Carol Alper
Tropical Black BeansTry this refreshing dish. For the best-tasting bite every time, chop the mango and avocado so they match the size of the beans. Jeanne Gerber
Vegetable Pot PieAn easy filling dinner. Pillsbury crust tastes better than some other ones. Shirley Pratt
Grilled Mediterranean Vegetables on White Bean MashRoast your favorite veggies and put with the beans. It is yummy. Susan McGarvey
SOUTHWEST TOFU SCRAMBLEYou may think of this as a breakfast option, but I find that it works great for a simple supper or even lunch. Susan McGarvey
Cuban Black BeansThese Cuban-style black beans are hearty, satisfying and easy to prepare. A perfect way to get your daily serving of beans. Jeanne Gerber
Butternut Squash and Spinach LasagnaAn easy and delicious Fall lasagna better than the traditional! Erna J. Schwartz Place
CREAMY COCONUT LENTIL CURRYHealthy, flavorful, and vegan...even non vegans will enjoy this. Erna J. Schwartz Place
Vegan Quinoa, Broccoli, and Kale CurryFilling, enough to be an entree. Match with a green salad and dinner is done. Erna J. Schwartz Place
SWEET POTATO AND BLACK BEAN BURRITOSOne of my family's favorites. Easy to make ahead. Just as good the next day. Erna J. Schwartz Place
Sherried Mushrooms with French FetaThis recipe has become the foundation for much of my salt-free oil-free vegetarian cooking. There are innumerable ways to modify it depending on your mood and taste. I love the flavors and texture of the mushrooms, sherry and French Feta which I spice up with cayenne pepper. And for color, the red tomatoes and green edamame are perfect. Lynne Rachlis
Gretchen’s Veggie StewRecipe credit goes to our friend Gretchen, modeled after a dish she was served in a restaurant and then experimented to recreate in her kitchen. Healthy ingredients all. Also OK for vegans except the optional yogurt dollop at the end. Becky Siebens and Dick Anthony
African Sweet Potato and Peanut StewI love to serve this hearty, flavorful and slightly spicy stew when autumn begins and there is a chill in the air. It is a rich and satisfying comfort food. Garnishing with the chopped peanuts and cilantro is a must! This can be eaten by itself or served over a your grain of choice, with quinoa being my favorite combination. Karla Barbieri
Carrot Coconut Curry with Black LentilsDon’t be fooled by how simple this soup is! It is packed with flavor and is one of my favorite soups of all time! It makes a good lunch and also dinner if paired with a crusty bread and simple salad. I make mine with Whole Food’s organic Muchi Curry, which is a hot curry and gives this soup some kick. Karla Barbieri.
The Best Vegetarian Chili in the WorldThis is our favorite vegetarian recipe from AllRecipes.com The fact that it’s so easy to modify based on personal preference and/or what you happen to have on hand is part of its awesomeness! Throw in extra beans, substitute Quinoa for Crumble, red peppers for green, etc. No worries! It will still be the Best Vegetarian Chili in the World. Molly Kerrigan
Every Day Pad ThaiThis is a favorite for weeknight dinners. If you substitute a bunch, it gets less authentic, but is still delicious (we sometimes use onions instead of scallions, leave out the bean sprouts, and go mild instead of spicy). Anne-Marie Sklarwitz
Kate Middleton’s Pasta AlfredoThis is a great creamy saucy dish, and we like it best with our added veggies and protein. A favorite for sure! Add a bag of frozen peas and add a can of garbanzo beans or white beans or sauteed Field Roast Apple Sage sausage to make this a complete meal with veggies and protein. Anne-Marie Sklarwitz
My favorite Gazpacho recipeJosephina Anguas’ Gazpacho recipe, from now-closed Pampiona restaurant in Harvard Square. Bright red soup, use green pepper only for garnish otherwise the pepper turns the soup brown. Phyllis Beck.
Ed Lane’s Cheese PenniesEd's famous cheese pennies! Excellent little cheesy bite with a beverage before dinner. Pamela Pierce
Smoky Black Bean StewThis is a favorite of ours in the winter — spicy, warm, and very flavorful. Adapted by Kim Scudera from Runners World. Rev. Catie Scudera
Vegetarian “Chicken” Pot PieThis is our go-to vegetarian entrée for Thanksgiving each year — perfect for our home’s vegetarian (me!) and a great side dish for any omnivores we are hosting! It's my mother (Kim Scudera)'s adaptation of (our Aunt) Mary Maggi's chicken pot pie recipe? Rev. Catie Scudera
Nutella Stuffed Brown Butter & Sea Salt Chocolate Chip CookiesMonique from Ambitious Kitchen considers these “the best cookies in the world” and it’s by far her most popular recipe. There’s a reason for that: these are absolutely delicious, though certainly a messy labor of love to make. This is my top recipe when I need a special dessert treat. Rev. Catie Scudera
FIGGY WALTONSRaw/no-bake dessert, ready in 5 minutes, adapted from Raw Energy, by Stephanie Tourlas.” YUM!! Deborah Niles and Sherry Zitter
Cran-Apple-Walnut CakeVegan version, adapted from the original Moosewood Cookbook). CAUTION: This fruity bread doesn't last out of the frig. for more than a day or so; will start to mold. Freezes well. Deborah Niles and Sherry Zitter
Vegan Vegetable StewFrom Boston Globe. This is delicious and filling. It re-heats beautifully, so make a double batch for lunch all week. Yum! Jen Robins.
Simmered Coconut Curried Tofu with Pineapple Lime RiceSo easy to make, but tastes like you spent a long time on it! The pineapple/lime rice gives it just the right amount of sweetness. A family favorite! Delicious. Jen Robins
Quick & Easy Indian Curry QuinoaThis is what I made for our Vegan/Vegetarian Potluck. It is very tasty if you like curry. Susan McGarvey
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"Eat food. Not too much. Mostly plants." It would be great to follow food writer Michael Pollan's famous advice, but wait . . . WHAT DO I MAKE FOR DINNER TONIGHT? How about a healthy, delicious dish that expands your meal repertoire and helps reduce global warming? As part of our effort to reduce carbon emissions, the Green Congregation Committee has put together a collection of favorite meatless recipes from our congregation. Even adding a few plant-based meals to your weekly menu will make an impact on your carbon footprint, since it is estimated that animal agriculture is a major contributor to global climate change. [Link to http://www.humanmedia.org/dcc/pdf/foodguide.pdf] Read on and try something new!