Category Archives: Meatless Monday A to Z

Meatless Monday A to Z (Ginger)!


Next up: Ginger

Meal: Spaghetti with Carrot Ginger Sauce

I based this recipe off of a dish I make relatively often – pasta with an avocado sauce.


  • 1 tbsp sunflower oil
  • 2 cloves of garlic, peeled and minced
  • 3-4 carrots, peeled and chopped
  • 1 tbsp ground ginger
  • 1 tbsp tahini
  • 3 tbsp water
  • 2 cups spaghetti (I used wheat)


  • Heat oil in pan. Add garlic, sauté for 30-45 seconds (until garlic is light brown)
  • Add ginger and carrots, cook for 12-15 minutes (until carrots are soft)
  • Add garlic, ginger and carrots to food processor. Mix in tahini and water.
  • Puree the mix until it is smooth
  • Mix sauce with spaghetti

To be honest, I was scared to try it at first. My boyfriend took the first bite and said it was good so I went for it. I really enjoyed it! It tasted MUCH more appetizing than it looked.



Meatless Monday A to Z (Figs)!

I love that I only posted one of these recipes on a Monday. Oh well!


I love Figs, but I think they are actually going out of season. BOO. Abby and I wanted to make a pizza the night before our super duper 20+ mile long run this past weekend and miraculously Jamie posted a recipe for an Eggplant, Fig and Ricotta Pizza. Yum.

I went to Whole Foods at lunch on Friday and picked up our ingredients and when I got to Abby’s we popped open a bottle of wine and got started!


Here is what Jamie’s Pizza looked like:

Jamies Pizaa

Here is what our pizza looked like:


I’m not sure what happened really. The taste was not the problem. It was delicious. However, it was completely stuck to the cooking stone and it came off in chunks instead of slices! Oh well. It was really good and paired well with our wine.

Definitely give the recipe a shot! It was amazing (Just like the rest of Jamie’s recipes, please teach me how to cook).

Meatless Monday A to Z (Edamame!)

As usual, I am late with my recipe challenge post (2 weeks to be exact)!

I was on the train home from the city tonight and thought about what I should make. I wanted tacos so I decided to create some sort of Edamame guacamole! I stopped at the grocery store to pick up some ingredients that I thought would compliment and got started!


  • 1 cup shelled edamame beans
  • 1 avocado, sliced
  • 2 cloves garlic, chopped
  • 1 jalapeno, chopped
  • juice from 1 lime
  • small handful of cilantro, chopped
  • kosher salt
  • pepper
  • red pepper flakes
  • 3 tablespoons water


Combine edamame beans, avocado, garlic, jalapeno, lime juice and cilantro in the bowl of a food processor.

Add water and pulse the mix until the guacamole is creamy and smooth. After completed, top with salt, pepper and/or red pepper flakes!

I used the guacamole as a liner of my soft tacos! I topped it with brown rice, roasted red peppers, medium salsa, Chobani plain greek yogurt and Sriracha! It was perfect. I love tacos.

Next time I will put less garlic in the mix because it was very noticeable (some like a lot of garlic, I do not)!

Please visit Better With Veggies for the recipe link up for other recipes with edamame and check back soon (I hope) for the next featured ingredient, FIGS!

Meatless Monday A to Z (Dates!)

Following my extreme tardiness on the recipe challenge, I made this snack exactly one week after it was due. Just like last week, I had never cooked with dates so I went to the handy world-wide web, and more specifically, to one of my favorite vegan recipe blogs, Oh She Glows. Angela had a perfect recipe for 5 Ingredient No Bake Vegan Dates Squares!

You can find the ingredients and directions on her website as well as below – recipe was copied from her site!! I did not change one thing when I made the bars, except I used a pan that was too big, I did not have an 8×8 pan and I used tin foil, go figure!



  • 1.5 cups whole raw almonds
  • 1.5 cups regular oats
  • 1/2 tsp kosher salt
  • 10 Medjool dates, pitted and roughly chopped
  • 1/4 cup coconut oil

Date filling:

  • 25 Medjool dates, pitted and roughly chopped (~2.5 cups)
  • 1/2 cup water


1. Line a square pan (8 in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.

2. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.

3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

Waiting to cool!

Final Product!

So what did I think? Delicious. What did I do wrong? I used the wrong size pan and I used tin foil. When I cut the squares, the cut the tin foil on the squares. Obviously that would happen. In general I absolutely loved them, they were very simple (5 ingredients, helloooo!). The only thing that took a long time was cutting up 35 dates, but I will definitely be making them again!

Please visit Better With Veggies for the recipe link up for other recipes with dates and check back some other time (will most likely not be a Monday) for the next featured ingredient!

Meatless Monday A to Z (Capers!)


I cooked this meal on Thursday, but its ok because every single day for me is meatless (and I would be rather useless if I gave up after the letter B and had 24 weeks left of the recipe challenge).

I have never cooked with capers, the only thing I knew about them was that I liked them and that they are salty. After going to the grocery store and looking for capers for 35 minutes I learned they are in the international aisle and that they are expensive ($5.49 for a small bottle). Please let me know if I overpaid. i probably did, I always do.

I decided to make TOFU PICCATA (it was the only thing I knew how to make with capers, good job traveling outside your comfort zone Ashley).

Ingredients (for 2 people)

  • 1/2 block organic extra firm tofu
  • 1/2 cup whole wheat flour
  • 4 tablespoons sunflower oil
  • 3/4 teaspoon minced garlic
  • 2 1/2 tablespoons capers (drained)
  • 3 tablespoons lemon juice
  • 3/4 cup white wine (Sauvignon Blanc is the best)
  • 3/4 cup vegetable broth
  • chopped fresh parsley
  • 2 tablespoon Earth Balance (or butter substitute)
  • fresh ground black pepper
  • 1 cup plain cous cous
  • 1 cup water



  • Preheat oven to 300
  • Stand tofu block up and cut in half lengthwise (each side to be 1/2 inch thick). Continue by cutting each piece into triangles, you should have 8 total.
  • Press tofu between paper towels to dry (this helps the tofu stay firm when cooking)
  • Pour wheat flour on a plate and coat all sides of the tofu
  • In a frying pan (deep is suggested), heat 2-3 tablespoons of the sunflower oil and cook each side of the tofu for 3-4 minutes (or until golden brown).
  • Transfer to baking sheet (I always cover with tin foil to avoid a mess) and place in oven to keep warm.



  • To the same pan, add the remaining sunflower oil, garlic, and capers and cook for 1-2 minutes.
  • Stir in the lemon juice and wine and cook for 3-4 minutes (let it reduce).
  • Add vegetable broth (let it simmer and reduce)
  • Stir in parsley, Earth Balance and pepper (all of these ingredients can be to taste!)


The cous cous only takes about one minute to prepare so do this while the sauce is simmering!

Final product!


The best thing that came from this recipe? I learned how to cook tofu in a way that I really enjoy (sliced thin and lightly pan-fried)! AUGUST GOAL ACCOMPLISHED!

Please visit Better With Veggies for the recipe link up for other delicious Caper recipes and check back (hopefully Monday) for the next featured ingredient!