20 Meatless Meals from the #BlogHealthy Community to Celebrate #GreatAmerican MeatoutMonth

RecWednesdaysBadge2Welcome back to Recipe Wednesday; another avenue to promote your very best content, this time in the form of your most favorite recipes on your blog. Each Wednesday when you visit HLB you’ll find the theme for the newest recipe round up.

Some weeks our themes read like cookbook chapters, spotlight ingredients or flavors, or simply request the best recipe for a certain situation. Find an appropriate recipe from your blog archives to fit the theme and add to the collection. Or be inspired to create a new theme-friendly dish worth posting about before next Wednesday.

Each week we feature 20 fantastic recipes from our HLB Members [learn how to become a Member here: HLB Membership How-To,] giving even more exposure to some of the best content you’ve shared from your own kitchen. Let’s get to it, shall we?

Today’s we’re focusing on Meat-Free Meals in celebration ofg Great American Meatout Month and get prepped for Meatout Day on March 20! [Click here to learn more about: Meatout 2019]

Here are some of our favorite recipes from around the HLB community to add to your meal plan:

Sweet Potato Black Bean Burrito from Sinful Nutrition // This sweet potato and black bean burrito uses the sweet potato skin instead of a tortilla for an easy, vegan & gluten-free meal packed full of flavor.

Vegetarian Sweet Potato, Zucchini, Black Bean and Goat Cheese Enchiladas from The Fresh Find //  When I was deciding what to put in them, I got a little carried away.  My original recipe had roasted sweet potatoes, zucchini, black beans, corn, spinach, portobello mushrooms and goat cheese.  Be thankful that is not my post title. I was so excited to make enchiladas that I wanted to put all my favorite things in them.  As I looked over the recipe, I knew that it would end up being a tray of burritos.  Reluctantly, I cut the last three vegetables, but they still came out delicious.

Tex-Mex Stuffed Pepper from Whistler Fitness Vacations // Traditional Tex-Mex is all about refried beans and beef. This dish spins it with healthy black beans and super foods such as lima beans, peppers and tomatoes. Bright colors burst from your plate and non-dairy cheese feels like an indulgence. 

Eggplant Casserole with Tomatoes, Mozzarella, and Basil from Andrea’s Wellness Notes // The dish was a bit “soupy” but very tasty. Well, almost anything with melted cheese is yummy, no? I didn’t mind the “soupy” part as I poured it into a cup and ate it like a soup. You could also discard it, but I really don’t know why you would do that!

Baked Butternut Squash Falafel and Lemon Tahini Sauce from Hungry Meets Healthy // I’m going to warn you right now, the Lemon Tahini sauce is addicting. You will want to drizzle this on eeeevverrryyyythhiiiiing. The sauce isn’t too thick, but if you’d like to thin it out, add a bit more water.

Spaghetti Squash with Persimmon and Spinach from Bellevive // I added some persimmon into my spaghetti squash for the perfect healthy meal. It’s full of fiber, lots of vitamins and minerals, and it’s low carb.

Cheese & Tomato French Omelette from Jeanie and Joan // French omelettes are a dieter’s dream. The are quick to make, can be stuffed with vegetables and are great for breakfast, lunch or dinner!

Sweet Potato Chick Pea Quinoa Burgers with Lemon Tahini Sauce from Squash on Squash // Today I’ve got a vegan recipe lined up which I think, even the most carnivorous of people would enjoy. Thanks to the quinoa and chick peas, it packs a punch of protein, and combined with the sweet potatoes, makes for quite a filling meal!

Roasted Turmeric Chickpea and Cauliflower from Family Health Tips // I love experimenting with new recipes but often find that on the nights I am pressed for time and limited on ingredients, I create my most favorite dishes. It is an excellent reminder to myself that I don’t need a dozen different elements and multiple pots going on the stove to create something nutritious and delicious.

Meal Prep Breakfast Bake from Crunch & Lunch // This egg bake is loaded with vegetables to keep you full and can be tailored to your tastebuds. We threw in whatever veggies were in the fridge, but you can take it a step further by adding sautéed onions, chicken, ground turkey, cheese, etc.

Twice-Baked Veg-“Chorizo” Chipotle Potatoes from Veggie Next Door // I’m a little obsessed with these hearty, spicy potatoes.  In fact, of everything I’ve cooked this year, I think this recipe is the one with the most repeat appearances in my house.  I especially like taking these to work for lunch – they are tasty and they’re protein-packed so they keep me going strong through the afternoon.  While typical twice-baked potatoes serve as a side-dish, I hope you’ll agree with me that these are definitely entree worthy.  They make a nice round meal when paired with a tossed salad or a steamed green vegetable.

Black Pepper Tofu with Vegetables from Vibrant Wellness Journal // I created this recipe for Black Pepper Tofu – loosely based on what I remember most Chinese-style tofu dishes to be: a really dark, glossy sauce, served over perfectly cooked vegetables and the aforementioned coconut rice. The sauce is generally open to interpretation – feel free to add a little fresh ginger, more or less garlic, maybe some chili flakes, but it’s also pretty dang good on its own.

Mediterranean Stuffed Eggplant with Roasted Red Pepper, Pepitas, and Dates from What If Gourmet // In this dish, the smoky roasted red pepper, the sharp resiny bite of rosemary, the sour tang of lemon, and the sticky sweetness of dates meld into a harmonious dance of flavors that will make you forget you’re eating a vegan entree.  The textures have likewise been choreographed to please: creamy, protein-packed bean puree atop roasted eggplant, liberally garnished with crunchy pepitas and chewy bits of dried fruit.

Sweet Potato Burgers from Skinny Minnie Moves // I love sweet potatoes because they have a great flavor all on their own and do not need any additives to taste good. A regular potato, hello pass the butter! Or the ketchup! Or the sour cream! You won’t miss any of that when you eat these I promise. I add spinach, onion, and a little extra virgin olive oil to give a little boost that compliments the potato perfectly.

Vegetarian Enchiladas from Center Stage Wellness // If I had the tortillas and sauce made ahead this would have been a reasonably quick meal to throw together. Since I didn’t, it was more time-consuming than normal. I won’t judge anyone for taking shortcuts here, store-bought tortillas and sauce are just fine.

Kale Sundried Tomato Falafel from Skinny Fitalicious // This Kale Sundried Tomato Falafel made with hearty, comforting & wholesome ingredients is a quick & easy Mediterranean style meal. A warm, soul filling food perfect on a cold day.

Roasted Cauliflower and Brussels Sprouts Pasta from Rosey Rebecca // But seriously, if you decide to make this recipe, open some windows or light a candle or something because boy, is it smelly! Delicious! But smelly.
I could have eaten this whole pan by itself.
But instead, I grabbed some whole wheat rigatoni from my pantry, added some olive oil, shredded parmesan and asiago cheese and went to town…
You could easily do this with gluten free pasta or rice if pasta isn’t your thing. You can also leave out the cheese if you’re vegan. It’s just as delicious!

Quick Stir Fry from Running Food Baby // One of my quick and easy meals is stir fry. You can make a stir fry with any type of protein – chicken, shrimp, salmon, beef, tofu – whatever! You can even mix some together! Yum!

Shittake-Garlic Soup from 8 to 5 Healthy Lifestyle // Having moved from the sunshine state recently, these cold days in Texas are making me sometimes feel under the weather. I am a firm believer that a good diet is the most powerful tool to be healthy, and a healthy body begins with a healthy immune system. I was craving a warm comfy soup yesterday, so this is what I made.

Pad Thai from Hungry Vegan // I tried the Stir-Fried Thai Noodles recipe from Buddha’s Table. Leaving out the oil and the peanuts, it tasted delicious, but still not like the classic restaurant dish. Which is fine by me. I’ll just have to keep experimenting. Both times my noodles cooked perfectly, too. I don’t know if it was beginner’s luck, or just my ability to follow directions precisely. I think that next time I prepare this recipe I’ll use half the tamarind liquid and sugar. The recipe will look like this…

Now it’s time for you to add to the recipe collection! Find a recipe on your blog that fits this week’s theme and leave a comment with a link to your post below. We’ll share any posts you share to our social media schedule next week to help #PromoteYourBlog and share your favorite content.

If you don’t have a recipe that fits this week’s theme on your blog, why not make one and share it this week? Let HLB’s Recipe Wednesday series be a pool of inspiration for your recipe creation and post ideas.

Please limit yourself to 2 recipes per blogger. If you enjoy our weekly roundups, we’d love if you shared about Recipe Wednesdays with your blends and followers!

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  1. By Shirish

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