Many families are striving to incorporate more plant-based dishes into their weekly meal plans. This can be as simple as beginning a Meatless Monday tradition. Cara Price, creator of The Nourished Body and Soul blog, shares some savory vegetable dishes to help make Meatless Monday a favorite meal of the week.
Carrot Ginger Soup
3 Tablespoons olive oil
2 Tablespoons ghee
1 yellow onion, roughly chopped
2 pounds carrots, peeled & roughly chopped
3 cloves garlic, roughly chopped
1-inch piece of ginger, peeled & roughly chopped
4 cups organic vegetable broth
1 cup full-fat coconut milk
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon allspice
1/4 teaspoon turmeric
In an 8-quart stock pan, place all ingredients except coconut milk. Give it all a quick stir to mix it up. Heat over medium high until it comes to a boil. As soon as it boils, put a lid on it and turn the soup down to low.
Cover and simmer for one hour.
Remove lid, add in coconut milk. Use an immersion blender to puree the soup.*
*You can also use a blender, but remember that blending hot liquids can be dangerous if not done properly. If using a blender, remove liquid from heat for 10 minutes, transfer to blender and fill no more than half way. Leave the corner of the lid open to allow steam to escape and cover with a kitchen towel. Pulse a few times and then process on high until smooth. Work in batches until completely done.
Roasted Brussels Sprouts & Apples
16 ounces Brussels Sprouts, trimmed & cut into thirds
1 large red apple, peeled & diced into 1/2 inch pieces
1/2 cup green onions, chopped
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
Preheat the oven to 425 degrees.
Place Brussels sprouts, apple pieces and green onion into a 9x12 glass baking dish. Pour olive oil into pan and stir to coat.
Sprinkle salt, pepper and nutmeg over the mixture and stir again.
Place in the oven for 10 minutes, then stir veggies. Then roast for another 10-15 minutes until sprouts have an even browning.
1 head cauliflower
1Tablespoon coconut oil
1 teaspoon sesame oil
½ teaspoon salt
½ teaspoon garam masala
Cut the cauliflower into medium-size pieces and place in a food processor fitted with the 'S' blade. Pulse until chopped into small pieces that are the size of rice.
In a large wok pan or flat bottomed skillet, heat coconut oil and sesame oil over medium-high heat.
Sauté cauliflower for about three minutes and then sprinkle salt and garam masala over it. Continue cooking five to seven more minutes, stirring often.
Cara believes in a whole foods-based, nutrient-dense approach to eating. Her recipes reflect her dedication to foods that are found in nature. For more recipes and inspiration, visit TheNourishedBodyAndSoul.com.