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Go Italian for Meatless Monday with Stuffed Shells

Meatless Mondays, and other food-themed days of the week, were invented to help stave off the boredom of having the same dishes over and over again. Even within those parameters, though, you could find yourself falling into a rut when it comes to the meatless dishes that grace your table each Monday. Stuffed shells is a classic Italian dish that lends itself to a variety of different versions, making it easy for you to customize it to suit your palate.

Modern Twist on an Old Favorite Embraces Versatility

While you start this recipe the same way regardless of which version you make – by boiling water to cook the typical large shells that can easily be stuffed – there the similarities end. You can tweak the filling for the shells to suit your dietary restrictions. For example, you can use soy ricotta cheese if you are dairy free or an egg substitute if you are also a vegan, to make the filling for the shells.

It is All in The Sauce

The sauce that you use in this recipe is another avenue that allows for plenty of adaptation and customization. A good marinara sauce – store-bought or homemade from ingredients from your garden – provides a delicious and light taste that allows you to savor each of the individual flavors equally. Adding chopped vegetables – spinach, zucchini and carrots are just a few ideas – while the sauce is simmering increase the healthy quotient of this meal. Additions, such as tofu or textured vegetable protein (TVP), add a significant dollop of protein.

Basic Stuffed Shells Recipe

12 large pasta shells

1 teaspoon extra-virgin olive oil

2 teaspoons minced garlic or 2 cloves of fresh garlic

1-1/4 cups finely chopped onion

1-1/2 cups ricotta cheese or substitute

3 tablespoons Parmesan cheese

Seasonings to taste (black pepper, Italian seasoning, etc.)

1 egg, lightly beaten

1-1/2 cups of sauce

1 cup mozzarella cheese

1. Generously grease a 9 inch baking dish and set aside. Preheat oven to 350 degrees.

2. Stirring often, cook pasta shells according to the directions on the package just until tender. Drain, rinse under cold water and set aside.

3. Heat oil in large skillet and add the onion and garlic, cooking until translucent.

4. Mix ricotta, egg and parmesan cheese, seasoning it to taste. Add cooked onion and garlic before mixing well.

5. Using about two tablespoons, generously stuff each cooked shell before arranging them in the dish.

6. Top with sauce and sprinkle with mozzarella cheese. Bake for 30 minutes. Makes about 4 servings.

 

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Eco Eats Featured

Summer Squash Casserole for Meatless Monday

This week for Meatless Monday, we have found a delicious recipe of summer squash casserole! Zucchini and squash are going to be in season and this is a perfect casserole for a quick, summertime dinner!

Ingredients:

1/3 cup uncooked long grain white rice

2/3 cup water

2 tablespoons vegetable oil

1 1/2 pounds zucchini, cubed

1 cup sliced green onions

1 clove garlic, minced

1 1/4 teaspoons garlic salt

1/2 teaspoon basil

1/2 teaspoon sweet paprika

1/2 teaspoon dried oregano

1 1/2 cups seeded, chopped tomatoes

2 cups shredded sharp Cheddar cheese, divided

Directions:

Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.

Preheat oven to 350 degrees F. Lightly grease a shallow 1 1/2 quart casserole dish.

Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.

Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Additional Notes:

Sometimes this recipe can turn out bland, so increase the seasonings or add your favorite to spice up this dish. You can also add shrimp to make it heartier.

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Eco Eats Eco Tips

Grilled Vegetable Sandwich for Meatless Monday

This is a super easy, delicious crowd pleasing, grilled veggie sandwich. You can also use this awesome recipe at cookouts for vegetarians!

Grilled Vegetable Sandwiches

Ingredients:

1/4 cup mayonnaise

3 cloves garlic, minced

1 tablespoon lemon juice

1/8 cup olive oil

1 cup sliced red peppers

1 small zucchini, sliced

1 red onion, sliced

2 (4-x6-inch) focaccia bread pieces, split horizontally

1/2 cup crumbled feta cheese

Directions:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

Preheat the grill for high heat.

Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Additional Notes:

If you have a certain type of vegetable you prefer over squash and zucchini feel free to substitute!

 

 

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Eco Eats Featured

Vegetarian Stuffed Peppers for Meatless Monday

Agonizing over what to make for Meatless Monday? Have no fear we have found a vegetarian stuffed pepper recipe that is bound to leave you and your family wanting more!

Vegetarian Stuffed Peppers

Ingredients

6 large sweet peppers

2 cups cooked brown rice

3 small tomatoes, chopped

1 cup frozen corn, thawed

1 small sweet onion, chopped

1/3 cup canned red beans, rinsed and drained

1/3 cup canned black beans, rinsed and drained

3/4 cup cubed Monterrey Jack cheese

1 can (4-1/4 ounces) chopped ripe olives

4 fresh basil leaves, thinly sliced

3 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon pepper

3/4 cup meatless spaghetti sauce

1/2 cup water

4 tablespoons grated Parmesan cheese, divided

Directions

Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the rice, tomatoes, corn, onion and beans. Stir in the Monterrey Jack cheese, olives, basil, garlic, salt and pepper. Spoon into the peppers.

Combine spaghetti sauce and water; pour half into an oval 5-qt. slow cooker. Add the stuffed peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.

Cover and cook on low for 3-1/2 to 4 hours or until peppers are tender and filling is heated through. Sprinkle with remaining Parmesan cheese.

Additional Notes

For a faster cook time heat the filling in a large saucepan until thoroughly heated and place stuffed peppers in oven at 350 for 55-60 minutes until peppers are soft. Add some kick to the dish and add your favorite peppers such as jalapeƱos.

Recipe adapted from http://www.tasteofhome.com