Meat Free & Tasty! Could It Be?

A few months ago I made a big shift in my diet.  I stopped eating meat.  And dairy.

The first month was difficult.  Going out to dinner with friends became a challenge if I didn’t look at the menu ahead of time.  I discovered my options eating out were sometimes very limited.  I often felt hungry and dissatisfied after eating.  I felt a void.

Then, through trial and error, and the loving support of my partner, I leaned in a bit deeper and broadened my home-cooking repertoire.  I found ways to get enough fat & protein to satisfy my hunger.  I got playful with my recipes and began to take pride in my tasty, meat-free meals.

There’s a common misconception that if you take out two “staples” of a diet, that there’s nothing left to enjoy. You might think that taking meat out of your diet relegates you to a life of salad & beans.  I would like to share 4 recipes (2 pastas + 2 tacos) that prove you don’t need to eat animal products to have a delicious, nutritious & fulfilling meal (BONUS! They are also gluten-free).

Happy cooking!
Sofia Lorraine

You Won’t Believe It’s Not Alfredo

By Nutrition Stripped

INGREDIENTS
My friend Ashley introduced me to this incredible recipe.  We were lucky enough to be in the thick of morel mushroom season when we prepared it.  If you aren’t a big mushroom fan, substitute your favorite veggie accompaniment!  Or keep it simple with crushed pepper & fresh basil for garnish.

  • 3 cups cauliflower (about 1 small head)
  • 1 cup cashews, soaked for at least 30 minutes
  • ½ cup macadamia nuts, soaked for at least 30 minutes
  • 1 cup homemade or unsweetened almond milk
  • ¼ cup + 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt, adjust to taste
  • ½ teaspoon ground black pepper, adjust to taste
  • 1-2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil, for cooking
  • ¼ cup onions, diced
  • 2 large cloves garlic, minced
  • 1 box rice noodles or 100% buckwheat noodles
  • sauteed mushroom (or other veggie) & chopped basil for garnish

Click Here For Recipe

Kale Almond Pesto & Zucchini Noodles

By Sofia Lorraine & Greta Ertl

INGREDIENTS
The amazing Greta Ertl and I concocted this recipe one summer night.  She brought her veggie spiralizer and I whipped up the pesto.  We were pleasantly surprised at how delicious this simple meal is!

Pesto

  • 7 Dino Kale Leaves
  • 5 tablespoons Extra Virgin Olive Oil
  • 3 Garlic Cloves (add more or less depending on how much you like)
  • 1/2 Cup Roasted + Salted Almonds
  • 1/2 Cup Packed Fresh Basil
  • Salt & Pepper to taste

Click Here For Recipe

Noodles

  • 1 large Zucchini & Veggie Spiralizer
  • add Brown Rice Noodles if you would like a firmer texture

Click Here For Recipe & Tips

Fresh cubed avocado & coarse sea salt for garnish (adds a nice fatty, meat-like element)

Sweet Potato + Mushroom Tacos

By Sofia Lorraine

INGREDIENTS
I woke up one morning with this recipe in my mind, and it was a dream come true!  

Roasted & Mashed Sweet Potato

  • 3 pounds sweet potatoes, peeled, cut into 1½-inch pieces
  • ¼ cup olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Click Here For Recipe

Sautéed Mushrooms & Onions

  • Start by sautéing the red onion as that will take much longer
  • Choose how ever many mushroom varieties you would like (I picked Crimini) and sauté for a couple minutes before serving

Have Quinoa cooking, and warm the corn tortillas in the oven while you prepare everything else.

Add sliced avocado or garnish of your choice.

Roasted Cauliflower Tacos

By Sofia Lorraine

INGREDIENTS
This recipe was inspired by Bar Luchador’s veggie taco.  Roast Cauliflower is one my favorite foods & can be enjoyed on it’s own as a side dish or as part of a recipe.

Roast Cauliflower

  • 1 head cauliflower cut into florets
  • ¼ cup olive oil
  • 5 cloves garlic
  • ½ teaspoon crushed red pepper
  • salt & pepper to taste

Click Here For Recipe

Sautéed Cabbage, Red Pepper & Onions

  • Finely chop 1 cup of cabbage, 1 Red Pepper & 1/2 a Red Onion, sauté in oil until tender

With your warmed corn tortillas, start with a bed of fresh baby greens, add a splash of Salad Girl’s Chile Limon dressing, then serve the warm cauliflower & veggies on top, finishing with a garnish of thinly sliced radish.