Another Tribute to Meatless Mondays

Vegetables are amazing.  Don’t get me wrong, I love my meat, but sometimes a vegetarian meal can be so satisfying.  Here’s another tribute to meatless Mondays…

Zucchini Pasta with Tomato Sauce and Mushrooms

Serves 2

  • 2 medium sized zucchini, julienned into “pasta”
  • 6 oz. mushrooms, sliced
  • 1 onion, diced
  • 6 garlic cloves, minced
  • 1 roasted red pepper, coarsely chopped
  • 2 oz. sundried tomatoes
  • 6 oz. marinara sauce (I used Rao’s)
  • 4 large basil leaves, coarsely chopped
  • Olive oil
  • Sea salt
  • Black pepper
  1. In a large skillet, over medium heat, drizzle olive oil and saute half the garlic and half the onions.  Saute for 3-5 minutes until golden in color.
  2. Add mushrooms.  Cook for an additional 5 minutes, or until cooked through.  Remove garlic, onions, and mushrooms and set aside in a separate bowl.
  3. Using the same skillet, over medium heat, drizzle olive oil and add remaining garlic and onion.  Saute for 3-5 minutes.
  4. Turn to low heat.  Add zucchini pasta and saute for an additional 5 minutes.  Constantly stir the zucchini pasta to ensure it does not stick to the skillet.  Remove from pan and set aside.
  5. With the same skillet, over low heat, add roasted red peppers, sundried tomatoes, basil, and marinara sauce.  Simmer for 5-7 minutes.
  6. To plate, place the zucchini pasta first, then layer with marinara sauce, and top with sauteed mushrooms.

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Meatless Mondays (and Tuesdays, Wednesdays, Thursdays…)

I go through a lot of phases with my eating/cooking.  Right now, I’m in my veggie phase.  I’ve been eating vegetarian meals for dinner every night… not necessarily because I want to explore being a vegetarian, but more so because I’m loving the flavors and endless possibilities.  My office is near Fairway market – the perfect way to spend a lunch break.  I could just spend endless hours in that store, admiring all of the different types of fruits, vegetables, olive oils, etc.  It’s nice to be able to pick up some fresh (and local) vegetables to cook for dinner or tomorrow’s lunch.

The only issue with cooking vegetarian meals is that Bjorn is not very thrilled.  But honestly, how can you say no to this delicious veggie burger…. topped with chopped beets (leftover from a previous meal), shredded cheddar cheese, and avocado on a freshly baked multigrain roll (from Fairway bakery)??

Veggie Burgers

Makes 6 patties

  • 1 can (15.5 oz) black beans, rinsed and drained
  • 6 oz frozen butternut squash, chopped
  • 6 oz frozen pearl onions, chopped
  • 6 oz frozen kale, chopped
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 tablespoon cumin
  • 1/2 tablespoon paprika
  • Sea salt
  • Black pepper
  • Olive oil
  1. In a medium bowl, mash the black beans with a fork.
  2. Place butternut squash, pearl onions, and kale in a food processor and finely chop.  Add to mashed black beans and mix well.  (Note that you can substitute this recipe with any type of vegetable!)
  3. Add breadcrumbs, egg, and seasonings.  Mix well.
  4. Form into patties and place onto wax paper.  Freeze for at least 2 hours before cooking.  (Keep frozen until ready to be cooked).
  5. In a skillet over medium high heat, drizzle olive oil, and cook each side for the patty for 5-7 minutes.
  6. Remove from heat, add desired toppings (my choices were chopped beats, cheddar cheese, and avocado), and serve atop a multigrain bun.

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