A few weeks ago, we shared three Meatless Monday recipes from holistic nutritionist Kelly LeVeque. And today, Kelly is back with three more vegetarian meal ideas. The definition of delicious and nutritious, these dishes are perfect for my fellow veggie lovers. But even if you’re typically a big meat eater, taking one day a week off from eating meat is a great way to lighten the load on our planet and focus on your fiber intake. Take a peek…
Fried Egg & Pesto Zoodles
I am always thinking of fun ways to add fat and protein to my fiber-filled meatless meals. Pesto is a great source of healthy fat and protein, and egg yolks are a great source of choline, B, E and A vitamins. This recipe was simply the pairing of two of my favorite flavor profiles: poached eggs and asparagus and pesto zoodles (zucchini noodles). You can make your zoodles with a spiralizer like this one.
- 1 zucchini, spiralized (zoodled)
- 5 asparagus chopped into 1-inch sticks
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. ghee
- 1 egg per serving
- ¼ cup dairy-free pesto (Kelly recommends Basiltops or the homemade pesto recipe below)
- raw sheep’s milk Parmesan (optional)
- Fry 1 egg in a Tbsp. of ghee, set aside.
- In a medium fry pan, sauté zoodles and asparagus in olive oil until tender (about 2-4 minutes)
- Toss with pesto, top with an egg, and plate.
- Add raw sheep’s milk Parmesan if desired.
For Homemade Pesto:
- 3 cups chopped fresh basil
- 1 garlic clove
- 1 cup raw pine nuts or cashews
- 1 cup extra virgin olive oil
- juice of one lemon
- salt to taste
Using a food processor, mix all the pesto ingredients for 1 minute or until smooth.
Lentil Taco Meat
Black lentils are the perfect replacement for taco meat, served up in tacos or a burrito bowl. They cook up within 30 minutes, and can be seasoned with your favorite taco seasoning. Full of fiber, zinc, manganese, folate, and B vitamins, lentils are also known to help balance blood sugar.
- 1 Tbsp. taco seasoning (recipe below)
- 2 Tbsp. olive oil, plus more if needed
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup black beluga lentils
- 3 cups (or more) low-sodium vegetable broth
- 1 teaspoon red wine vinegar
- kosher salt
- freshly ground black pepper
- Stir taco seasoning and 2 Tbsp. olive oil in a medium saucepan over medium-high heat until sizzling, about 1 minute.
- Add onion. Cook, stirring often, until just softened, about 5 minutes.
- Add lentils and 3 cups broth; bring to a boil.
- Reduce heat and simmer, partially covered, adding broth as needed to keep lentils covered, until lentils are soft, 30–40 minutes.
- Stir in vinegar, and season with salt and pepper to taste.
For Homemade Taco Seasoning:
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 tsp. pink salt
- 2 tsp. smoked paprika
- 1 tsp. ground coriander
- ½ tsp. cayenne pepper
Mix together well. Store unused portion in your spice cabinet for next time.
Falafel Collard Wraps
Don’t over think it—falafel wraps can be made by grabbing premade falafels or making your own. If you are staying in to watch #bachelornation with a crew of friends, consider a build-your-own-wrap bar. Its’ always fun to make your own meal with lots of fresh veggies, herbs, and dips.
- collard greens (wrap)
- 1 15 oz. can garbanzo beans, drained and rinsed.
- 1 ½ cup fresh parsley
- 3 large cloves garlic
- ½ large lemon, juiced
- 1 ¼ tsp cumin
- 1/3 cup almond flour or other gluten-free flour
- 3 Tbsp coconut oil or ghee
- Preheat oven to 375 degrees.
- Place all falafel ingredients except for flour in a food processor. Pulse until smooth with few chunks.
- In a small bowl, roll 1-inch balls of falafel dough in flour.
- Pan-fry each ball for 3 minutes in coconut oil or ghee until brown on all sides.
- Transfer to baking sheet and finish in oven for 15 minutes.
A big thank you to Kelly Leveque for these recipes!
Which one of these dishes are you most excited to try?
I just pinned all three to my food board on Pinterest.
Photos: BeWell by Kelly