With summer coming up many of us will have to pack lunches for our children for summer camp. Your children can join in on the meatless Mondays challenge by having fun meat free lunches! Below are some really cool lunches that I found online. I can’t post any of my kid’s meatless lunches because they aren’t this pretty and I posted all the pretty ones last week. lol, I’m fresh out of pictures that make you think I’m Mary Poppins. I’m on regular old Phnewfula made lunches now. I’m well aware of my shortcomings I’m not pintrest queen.
I saw this recipe on the Meatleass Mondays site and I drooled! I’m just a tad angry because I just left Chicago and never made it to Eataly which is where this dish is from. I absolutely love a good ravioli and apparently pansotti is the ravioli cousin.
This is a bit involved but it looks yummy!!!!!!!!
Pansotti is a stuffed ravioli-like pasta with origins in the Liguria region of Italy. This recipe comes to us from Chef Nicoletta Grippo of Eataly and was recently featured in an Eataly cooking class.
1 cup (about 2 medium-sized) leeks, whites only, washed well & minced
4 cups spinach leaves, cleaned and steamed
4 tablespoons fresh basil leaves, chopped
1 pound fresh ricotta
1/2 cup mascarpone
1/4 cup Parmigiano Reggiano, freshly grated
1/4 cup Pecorino Romano, freshly grated
2 tablespoons fresh Italian parsley leaves, chopped
1 large egg, beaten
Salt & freshly ground black pepper, to taste
For the Walnut Sauce:
2 cups shelled walnuts
1/4 cup extra virgin olive oil, infused with garlic
1 cup heavy cream
To prepare the stuffing:
In a small casserole pan, heat the olive oil over a medium-low heat. Add the leeks and cook, stirring, until softened, about 3 minutes. Stir in the basil, then increase the heat to medium. Season lightly with salt and pepper and cook, stirring, until the vegetables are tender and the liquid has evaporated, about 15 minutes. Allow the mixture to cool completely.
In a large bowl, combine the fresh ricotta, mascarpone, Pecorino Romano, Parmigiano Reggiano and parsley. Add the cooked spinach and season with salt and pepper. Stir in the beaten egg and mix well.
To assemble the pasta:
Roll out the pasta dough to the thickness of a lasagna sheet and cut to make 3-inch squares (or substitute wonton wrappers). Using a tablespoon, scoop and place the vegetable-cheese filling in the center of each cut square. Fold each square over to form a triangle and press the edges of the pansotti firmly to seal them tightly.
Arrange each pansotto in a single layer on baking sheets lined with lightly floured kitchen towels and cover them with additional towels until ready to cook.
To prepare the walnut sauce:
Combine the walnuts and garlic-infused olive oil in a food processor and process until a paste forms. Add water to the paste as needed. Spoon the paste into a bowl and add the cream. Beat thoroughly and season with salt and pepper to taste.
To serve the pansotti:
Bring a large pot of salted water to a boil. Add the pansotti to the water one at a time, stirring gently as you do. Cook until they rise to the surface and the edges are tender but still firm to the bite, about 6 minutes after the water returns to a boil. Remove the pansotti from the pot, draining well, and arrange them in layers in a deep serving dish, topping each layer with a healthy layer of the walnut sauce.
I absolutely LOVE egg salad sandwiches. They make me happier than all of the my little ponies put together. If you are vegan, this would not work for you. Vegetarian? dig in! I found this recipe on Kitchen Scoop.
The only change I would make is that I would use veganaise instead of mayo. Make sure not to over cook your eggs either. The fluffier the egg the better!
Egg Salad Your Way
1 dozen large eggs
3/4 cup mayonnaise*
Salt and black pepper to taste
Sandwich bread, optional for serving
1 tablespoon mustard (yellow, brown, or Dijon)
2 tablespoons sweet pickle relish or chopped capers
1 cup finely chopped celery
2 tablespoons finely chopped watercress leaves, fresh basil or parsley
1. Place eggs in a large saucepan that has a lid, and fill with cold water to just cover tops of eggs. Place pan over high heat, bring to a boil, and boil for 3 minutes. Remove pan from heat, cover, and let stand 20 minutes.
2. Drain eggs and rinse under cold water until cool enough to handle. Peel eggs, and place in a 1 1/2 -quart or larger mixing bowl. Add mayonnaise. Using a potato masher or fork, mash eggs together with mayonnaise. Season with salt and pepper to taste. Serve on hearty bread and mix in optional ingredients as desired.
I love, love, love, an enchilada!!!! This recipe is from allrecipes.com
Original recipe makes 6 enchiladasChange Servings
2 tablespoonsolive oil
1 smallred bell pepper, chopped
1 (14.25 ounce) canvegetarian refried black beans
1 cupcorn kernels, thawed
1 (4 ounce) packagecream cheese, softened
1 teaspoonground cumin
salt and ground black pepper to taste
1 cuploosely packed and chopped fresh cilantro
1 (4 ounce) cancanned green chiles, undrained
1/2 cuptomato salsa
1/2 cuptomato sauce
1/2 cupvegetable broth
2 clovesgarlic, peeled
2 teaspoonsdried oregano
2 cupsshredded Cheddar cheese, divided
1 cupchopped avocado
1 cupchopped tomatoes
1/2 cupsour cream, or to taste
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Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
One thing I do love is a GREAT burger! I do not eat beef or pork, and I am not really a fan of chicken “burgers”. Portobello, turkey, and black bean are my burgers of choice. I believe I actually had a shrimp burger that was really good but something about being able to get that smoky grill taste just makes me happy! Below is a recipe for a portobello burger that I found on epicurious.com. The only changes I would make would be to make my own pesto sauce mixed with veganiase instead of mayo, and use a brioche bun:)
1/2 cup purchased pesto
1/4 cup mayonnaise
4 sourdough, whole grain, or ciabatta rolls, split horizontally
4 portobello mushrooms, stemmed, dark gills scraped out
Roasted red peppers from jar, drained
4 cups arugula (about 2 ounces)
4 slices provolone cheese
Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.
I have decided to go back to my roots and do Meatless Monday again. It is really funny because I thought I made up Meatless Monday’s until the good folks at the Meatless Monday website asked me to join their roster and send in my videos and recipes! My meatless Monday’s post will be some of my own and some other cool ones that I find online. This one is from the actual Meatless Mondays website.
Green Lentil Sloppy Joes
Green lentils make a great substitute for meat in this hearty recipe, but we also love that it’s packed with veggies! Serve alongside some lightly sauteed greens for an extra punch of nutrients. This recipe comes to us from our friend Joy Bauer and her Joy Fit Club.
4 whole roll, 100% whole-wheat, or kaiser or sesame, toasted (optional, for serving)
Combine the lentils and 4 cups water in a large saucepan. Cover the pan and bring the water to a boil. Reduce the heat to low and simmer for about 25 minutes, until the lentils are tender. Drain and set aside.
Heat the olive oil in a medium pot over medium-high heat. Add the onion and pepper and sauté until softened, about 7 minutes. Add the garlic and sauté for 1 minute. Add the cooked lentils, chili powder, oregano and salt.
Add the tomato sauce and tomato paste and mix well. Reduce the heat to low and simmer for 10 minutes. Add the maple syrup and mustard and heat through.
Turn off the heat and let the lentil mixture sit for about 10 minutes, allowing the flavors can meld (or go ahead and eat immediately if you can’t wait!). Spoon the mixture over toasted buns if desired.