A Year of Meatless Meals: March 2015 Calendar

1 of 31 Photo: Dylan + Jeni; Styling: Scott Horne

Minty Pea Soup with Parmesan Croutons

For a vegetarian version of this pea soup, substitute the chicken broth for a vegetable mushroom broth. Garnished mint leaves add a contrasting bite and an extra dash of green to this 30 minute soup.

Minty Pea Soup with Parmesan Croutons Recipe

2 of 31 Photo: Jennifer Causey; Styling: Claire Spollen

Tempeh with Charred Peppers and Kale

Ever tried tempeh? This soybean-based veggie protein is a great option for vegetarian or vegan sandwiches and wraps because of its firm texture and incredible flavor adaptability. We love it here with a quick soy sauce hit, layered over earthy kale.

Tempeh with Charred Peppers and Kale Recipe

3 of 31 Photo: Jennifer Causey; Styling: Lindsey Lower

Buffalo Quinoa Burgers

This is the kind of satisfying, protein-rich veggie burger everyone will love, kicked up with a splash of hot sauce.

Buffalo Quinoa Burgers Recipe

4 of 31 Photo: Jennifer Causey; Styling: Claire Spollen

Peppered White Bean, Kale, and Egg Stack

One egg adds 6g protein to this vegetarian plate; the yolk is also a creamy dressing.

Peppered White Bean, Kale, and Egg Stack Recipe

5 of 31 Photo: Jennifer Causey; Styling: Claire Spollen

Vegetable Lasagna with Butternut Béchamel

Here's a sauce so good you'll want to eat it by the spoonful. Make a double batch, and stir into whole grains, drizzle over vegetables, or use as a sauce for lighter mac and cheese.

Vegetable Lasagna with Butternut Béchamel Recipe

6 of 31 Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Tofu and Edamame Noodle Bowl with Caramelized Coconut Broth

Grating jalapeño, ginger, and garlic allows them to infuse the coconut milk with bold flavor quickly, while caramelizing the mixture intensifies the savory-sweet appeal of this saucy noodle bowl.

Tofu and Edamame Noodle Bowl with Caramelized Coconut Broth Recipe

7 of 31 Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Goat Cheese Polenta with Sautéed Kale

We love the versatility of this 25-minute meatless entrée. Goat Cheese Polenta with Sautéed Kale is a hearty choice for breakfast, lunch, or dinner.
Goat Cheese Polenta with Sautéed Kale Recipe

8 of 31 Photo: Oxmoor House

Black Bean and Cheese Enchiladas with Ranchero Sauce

Smother these Black Bean and Cheese Enchiladas with a spicy Ranchero Sauce for an easy dinner tonight.
Black Bean and Cheese Enchiladas with Ranchero Sauce Recipe

9 of 31 Photo: Hector Sanchez; Stylist: Lydia Degaris Pursell

Texas Caviar Rice and Beans

Turn a Lone Star State appetizer into a simple weeknight main dish. Customize with any topping, such as guacamole, salsa, or a dollop of sour cream.
Texas Caviar Rice and Beans Recipe

10 of 31 Photo: Randy Mayor; Styling: Leigh Ann Ross

Spring Salad with Grapes and Pistachio-Crusted Goat Cheese

Sure, you could simplify this by just topping the salad with crumbled goat cheese and chopped pistachios. But our method ensures that each grassy, creamy bite of cheese contrasts with the salty, crunchy nuts. Serve with pasta or chicken.

Spring Salad with Grapes and Pistachio-Crusted Goat Cheese Recipe

11 of 31 Photo: Randy Mayor; Styling: Cindy Barr

Cheddar and Potato Pierogies

Serve with steamed broccoli florets. If you don't have a biscuit cutter, the rim of a drinking glass will work.
Cheddar and Potato Pierogies Recipe

12 of 31 Photo: Kate Sears; Styling: Gerri Williams for James Reps

Poached Eggs in Tomato Sauce

Comforting and easy to prepare, Poached Eggs in Tomato Sauce, also called shakshuka, fits the bill for breakfast or dinner.
Poached Eggs in Tomato Sauce Recipe

13 of 31 Photo: Annabelle Breakey

Spaghetti with Brussels Sprouts

Brussels sprouts are the new kale! Here they're quickly browned and still slightly crunchy. To save time, slice them with a mandoline or a food processor fitted with the slicing blade attachment.

Spaghetti with Brussels Sprouts Recipe

14 of 31 Photo: Hector Sanchez; Styling: Buffey Hargett

Skillet Kale Pizza

We like Skillet Kale Pizza not only for its flavor but for its seasonality. This pizza combines the sharp flavors of red pepper, red onion, and crumbly blue cheese with a hearty helping of fresh kale.
Skillet Kale Pizza Recipe

15 of 31 Photo: Johnny Autry

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Traditional falafel is made from seasoned, mashed chickpeas that are shaped into patties and deep-fried. Here we use the same components to make a tasty filling for eggplants, baked and topped with a deliciously nutty sauce.
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe

16 of 31 Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Biscuit-topped Vegetable Pot Pies

A medley of veggies are crowned with a savory Parmesan biscruit topping in these individual Biscuit-topped Vegetable Pot Pies that will appease everyone in your family.
Biscuit-topped Vegetable Pot Pies Recipe

17 of 31 Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Sweet Potato, Cauliflower, and Greens Casserole

As a hefty vegetarian main course or as a side, this one delivers big flavor and meaty texture.
Sweet Potato, Cauliflower, and Greens Casserole Recipe

18 of 31 Oxmoor House

Creamy Broccoli Soup

This is a perfect cold-weather soup. Because it's pureed, the creamy texture and vibrant color make it appealing to most kids, and no cream is needed. It's an ideal make-ahead meal on a weekend when you have a little time to sit around and let it cook. Then on Monday night, all you have to do is reheat it and make some garlic bread.
Creamy Broccoli Soup Recipe

19 of 31 Photo: Annabelle Breakey; Styling: Robyn Valarik

Sorrel and Almond Pesto Pasta

With its tart, almost kiwi-like flavor and bright color, sorrel lends itself perfectly to pesto. Toss it with room-temperature fettuccine for a fresh take on pasta salad.
Sorrel and Almond Pesto Pasta Recipe

20 of 31 Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Black Bean Cakes with Avocado-Corn Salsa

Avocado-Corn Salsa gives these meatless Black Bean Cakes a fresh spin. You'll love the flavor combination of the hearty black bean cake and the light flavors of the salsa.
Black Bean Cakes with Avocado-Corn Salsa Recipe

21 of 31 Photo: Marcus Nilsson; Styling: Tiziana Agnello

Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun)

This dish is most popular in the summer but delicious year-round. Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture. Because of the noodles' firm texture, the dish comes to the table with scissors, and you are to snip a few times and then mix everything together after enjoying the initial presentation.

Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun) Recipe

22 of 31 Jim Franco

Ultimate Mac 'n' Cheese

Why "ultimate" mac n' cheese? Because the sauce in this recipe is creamy, not grainy; it's flavored with shallots, gruyère, and white wine, like fondue; and it's topped with crunchy sourdough bread crumbs.

Ultimate Mac 'n' Cheese Recipe

23 of 31 Photo: Oxmoor House

Tomato Soup and Grilled Cheese

Just like Mom used to make, only better, because the soup doesn't come out of a can, which means you can control the sodium. Keep the sandwich old-school with American cheese.
Tomato Soup and Grilled Cheese Recipe

24 of 31 Oxmoor House

Three-Bean Vegetarian Chili

This soup has a mild chile flavor. If you want more heat, increase the amount of chili powder and don't seed the jalapeños.
Three-Bean Vegetarian Chili Recipe

25 of 31 Photo: Annabelle Breakey; Styling: Robyn Valarik

Artichoke and Fava Pappardelle

White wine brings out artichokes' delicate sweetness. The artichoke-fava combo, minus the pasta, also makes a great side.
Artichoke and Fava Pappardelle Recipe

26 of 31 Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Carrot, Apple, and Ginger Soup

To save time peeling and chopping, a 1-lb. package of baby carrots may be substituted.
Carrot, Apple, and Ginger Soup Recipe

27 of 31 Photo: John Autry; Styling: Leigh Ann Ross

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad.
Roasted Asparagus and Tomato Penne Salad with Goat Cheese Recipe

28 of 31 Photo: Annabelle Breakey; Styling: Randy Mon

Mushroom and Fresh Herb Lasagna

For this intensely mushroomy lasagna, brawny portabellas and shiitakes cook down until their flavors are concentrated. Then they're layered with a creamy, velvety sauce and sheets of no-boil pasta, which are thinner than regular dried pasta.
Mushroom and Fresh Herb Lasagna Recipe

29 of 31 Photo: Johnny Autry; Styling: Cindy Barr

Tempeh and Broccolini Stir-Fry

Streamline your stir-frying process by prepping all ingredients before you start cooking. For a whole-grain base, use brown rice.
Tempeh and Broccolini Stir-Fry Recipe

30 of 31 Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Lentil Salad with Soft-Cooked Eggs

Green lentils keep a firm texture even after cooking, a desirable trait for this hearty salad.
Lentil Salad with Soft-Cooked Eggs Recipe

31 of 31 Photo: Iain Bagwell; Styling: Heather Chadduck

Sweet Potato Fettuccine

This clever technique for transforming sweet potatoes into "fettuccine" was inspired by a prize-winning recipe from the North Carolina Sweet Potato Commission.
Sweet Potato Fettuccine Recipe

A Year of Meatless Meals: March 2016

Minty Pea Soup with Parmesan Croutons

Tempeh with Charred Peppers and Kale

Buffalo Quinoa Burgers

Peppered White Bean, Kale, and Egg Stack

Vegetable Lasagna with Butternut Béchamel

Tofu and Edamame Noodle Bowl with Caramelized Coconut Broth

Goat Cheese Polenta with Sautéed Kale

Black Bean and Cheese Enchiladas with Ranchero Sauce

Texas Caviar Rice and Beans

Spring Salad with Grapes and Pistachio-Crusted Goat Cheese

Cheddar and Potato Pierogies

Poached Eggs in Tomato Sauce

Spaghetti with Brussels Sprouts

Skillet Kale Pizza

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Biscuit-topped Vegetable Pot Pies

Sweet Potato, Cauliflower, and Greens Casserole

Creamy Broccoli Soup

Sorrel and Almond Pesto Pasta

Black Bean Cakes with Avocado-Corn Salsa

Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun)

Ultimate Mac 'n' Cheese

Tomato Soup and Grilled Cheese

Three-Bean Vegetarian Chili

Artichoke and Fava Pappardelle

Carrot, Apple, and Ginger Soup

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

Mushroom and Fresh Herb Lasagna

Tempeh and Broccolini Stir-Fry

Lentil Salad with Soft-Cooked Eggs

Sweet Potato Fettuccine

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A Year of Meatless Meals: March 2016

Minty Pea Soup with Parmesan Croutons

Tempeh with Charred Peppers and Kale

Buffalo Quinoa Burgers

Peppered White Bean, Kale, and Egg Stack

Vegetable Lasagna with Butternut Béchamel

Tofu and Edamame Noodle Bowl with Caramelized Coconut Broth

Goat Cheese Polenta with Sautéed Kale

Black Bean and Cheese Enchiladas with Ranchero Sauce

Texas Caviar Rice and Beans

Spring Salad with Grapes and Pistachio-Crusted Goat Cheese

Cheddar and Potato Pierogies

Poached Eggs in Tomato Sauce

Spaghetti with Brussels Sprouts

Skillet Kale Pizza

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Biscuit-topped Vegetable Pot Pies

Sweet Potato, Cauliflower, and Greens Casserole

Creamy Broccoli Soup

Sorrel and Almond Pesto Pasta

Black Bean Cakes with Avocado-Corn Salsa

Korean Chilled Buckwheat Noodles with Chile Sauce (Bibim Naengmyun)

Ultimate Mac 'n' Cheese

Tomato Soup and Grilled Cheese

Three-Bean Vegetarian Chili

Artichoke and Fava Pappardelle

Carrot, Apple, and Ginger Soup

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

Mushroom and Fresh Herb Lasagna

Tempeh and Broccolini Stir-Fry

Lentil Salad with Soft-Cooked Eggs

Sweet Potato Fettuccine

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