Meatless Monday: Recipes That Could Satisfty A Carnivore

Whether you're a vegan, vegetarian, pescatarian or a full blown carnivore, it's worth it to go meat less on Mondays. In fact, it's worth it to go meatless as often as possible. We've already explored what happens to your body when you stop eating meats, however what we haven't discussed is the awesome (and tasty) alternatives that go beyond just tofu.

Start the week off right. Why not try implementing meatless Mondays into your routine? You will be contributing to you and your loved ones health, as well as to the world's sustainability. Food production is responsible for about 70% of all human water use, is the leading cause of global deforestation and biodiversity loss, and rearing livestock accounts for 30% of the planet's land surface (theguardian.com). This brings up the question - is it even possible to grow enough sustainable calories to feed the entire world?!

It's a tough calculation when you consider the numbers. We all need to do our part to save our resources and to cultivate organic, natural life cycles. It's not just about your health, or your family and friends, it's about the entire global community coming together - one small step at a time. Choosing to go meat-free is one of the easiest (and delicious!) ways to start moving in the right direction.  And for our Grow.Bar® users it's simple to start making you own meat alternatives that include your homegrown microgreens. Check out two of our favorite meat free monday recipes...


Grow.Bar® Micro Veggie Burger

*Recipe yields about 20 microburgers

Ingredients:

  • 1 1/2 cups cooked organic beans (pick your favorite)
  • 1/2 cup diced onion
  • 1 clove of garlic (minced)
  • 1/3 cup diced carrots
  • 1/3 cup diced mushrooms
  • 1/3 cup diced zucchini
  • 1/3 cup diced sweet potato
  • 1/3 cup organic corn  
  • 1/2 cup mixed Grow.Bar® microgreens, chopped (such as peas, cabbage, spinach, kale & broccoli)
  • 2 teaspoons + 2 tablespoons olive oil
  • 1 tablespoon mustard
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce
  • 4 teaspoon mix of spices (we suggest paprika, cumin, chili powder, black pepper, cayenne pepper, oregano & curry. Mix to your liking) 
  • 1/2 teaspoon salt
  • 1 cup bread crumbs or oatmeal (for a dry base)
  • 1/2 cup cooked quinoa mixed with 1/4 cup cilantro & basil Grow.Bar® microgreens

Directions:

  1. Heat 2 teaspoons of olive oil over medium heat.
  2. Fry onion, garlic and all non-leafy vegetables until softened (no more than 5 minutes).
  3. Transfer ingredients in the pan to a food processor or blender.
  4. Add the leafy Grow.Bar® vegetable microgreens, beans, mustard, ketchup, soy sauce, mixed spices and salt until combined.
  5. You want the mixture to still be somewhat chunky. Next, pulse in the oatmeal and quinoa with cilantro and basil.
  6. Once all ingredients are combined well, you can begin to form golf ball size patties.
  7. Flatten patty and heat 2 tablespoons olive oil over medium-high heat.
  8. Fry patties for a few minutes on each side (until browned) and heated all the way through.
  9. Serve on toasted mini buns with your favorite burger toppings and enjoy!

Grow.Bar® Aubergine Submarine -

*recipe makes about 4 servings

Ingredients:

  • 1 cup eggplant (otherwise known as aubergine)
  • salt + pepper
  • 1/2 cup flour
  • oil for frying
  • 1 small red onion, diced
  • 4 cloves of garlic, minced
  • 1 can organic garbanzo beans or chickpeas (about 12-14 oz.)
  • 1 tablespoons Grow.Bar® Cilantro microgreens, chopped
  • 1 cup organic dried bread crumbs (we recommend Progresso)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 4 sub sandwich rolls

Directions:

  1. Combine your diced eggplant, red onion and garlic, as well as your rinsed beans, cilantro, and salt and pepper in a food processor or heavy-duty blender. 
  2. Puree ingredients until well blended. You may want to start with pulsing at first.
  3. Next, mix in your egg and bread crumbs and use your hands to divide the mixture into small balls (about the size of a golf ball).
  4. Place the balls on a baking sheet lined with wax paper and place in the freezer for 1 hour.
  5. After 1 hour remove balls from freezer and heat oil in a heavy duty pot (not a pan!). You only need enough to have the balls fully emerged in the oil, but you should use a deep enough pan for safety reasons - hot oil jumps!
  6. Roll each ball lightly in the flour and fry each one for about 1 minute in the hot oil (350 degrees Fahrenheit).
  7. Use kitchen tongs to remove hot eggplant balls and place them on a paper towel once removed (this will help soak up some excess grease).
  8. Now it's finally time to put together your sub! Place about 4 aubergine/eggplant balls on your sandwich roll and top with marinara sauce and shredded cheeses.
  9. Bake under your broiler until the cheese melts (about 1 minute or less) for a perfect toasted sandwich. 
  10. Finish it off with sprinkling a little more cilantro microgreens & dig in!

There are so many options when it comes to eating vegetarian. However, these two recipes really give you the feel and texture of eating meat (unlike some other protein rich options such as nuts and tofu). And both are stocked full of protein, vitamins and fiber your body needs to remain healthy. So next time you're thinking meatloaf for dinner - switch it up and try one of these meat-free recipes !

What are some of your favorite vegetarian recipes? Sign-up and share with us. We love hearing from our readers and are always in search of new ways to use our Grow.Bar® microgreens.

You may also enjoy these articles: 6 Things That Happen When You Stop Eating Meat, 3 Vegan Podcasts Everyone Needs In Their Life, The Perfect Pairing: Balancing Food & Drink, Mixing With Microgreens, Why Organic Is So Important, Vegan vs. Vegetarian: What's The Difference? , 7 Tools For Every Vegan