roasted cauliflower and chickpeas with lemon dijon dressing ~meatless monday~

Here’s your meatless monday meal idea!

I adapted this recipe from one found on the blog Dishing Up The Dirt.  I stumbled upon this site one night after spending way too many mind numbing hours lost in the abyss of pinterest.  But, I’m glad I did because she has delicious recipes and beautiful photos….it is definitely going on my favorite blog list!

This meal was super easy to prepare using only simple, wholesome ingredients.  Although it is a “meatless” meal, it is packed with protein and won’t leave you hungry!

roasted cauliflower and chickpeas with lemon dijon dressing ~vegan, gluten free, vegetarian~

Roasted Cauliflower and Chickpeas with Lemon Dijon Dressing

1 head cauliflower, cut into florets

1 (15 oz) can chickpeas, rinsed, drained and patted dry

2 tablespoons olive oil

1/8-1/4 teaspoon crushed red pepper flakes

sea salt and pepper to taste

3 tablespoons chopped fresh parsley

-2 cups cooked quinoa

For the dressing:

1/4 cup extra virgin olive oil

juice from 1 lemon

2 teaspoons dijon mustard

roasted cauliflower and chickpeas with lemon dijon dressing ~vegan, gluten free, vegetarian~

-Preheat oven to 400 degrees.

-Line a cookie sheet with parchment paper and set aside.

-In a large bowl, add cauliflower and chickpeas.  Drizzle with olive oil, add crushed red pepper flakes, sea salt and pepper, stirring to coat.  Spread evenly onto cookie sheet and place in the oven.  Cook 20-30 minutes, tossing halfway through.  Cook until lightly golden, but not burnt!

-Meanwhile, whisk together lemon dijon dressing ingredients.

-Drizzle over cooked cauliflower and chickpeas, add fresh parsley and mix to coat.

-Serve over cooked quinoa and enjoy!

roasted cauliflower and chickpeas with lemon dijon dressing ~vegan, gluten free, vegetarian~

meatless monday ~ brussels sprout hash

Have you heard of Meatless Monday?  It was started in 2003 by Johns Hopkins Bloomberg School of Public Health.  It is a movement aimed to get people to reduce their consumption of saturated fat by eating less animal products, which will benefit our health and the health of our environment.  Many have promoted it such as Paul McCartney and Martha Stewart.  Taking the pledge to eat only vegetarian meals on Monday is a great way to increase your vegetable intake and reduce your risk of disease.

This dish can be served on with a fried egg or on top of quinoa for a vegan option.  Try it out for your meatless Monday meal!

Brussels Sprout Hash ~vegan, gluten free, vegetarian, grain free~

Brussels Sprout Hash

3 cups Brussels sprouts, cleaned, trimmed and thinly sliced

1 carrot, shredded

1 cup of mushrooms, chopped

1 shallot, minced

4 cloves garlic, minced

extra virgin olive oil

juice of 1/2 lemon

sea salt and pepper

-In a large skillet, heat a few gluggs of olive oil over medium-high heat.

-Add shallot and garlic, saute until translucent.

-Add Brussels sprouts, carrots and mushrooms.  Saute until lightly browned, stirring occasionally.

-Season with lemon juice, sea salt and pepper.  (I heavily seasoned with cracked black pepper.)

-Serve warm with a fried egg or over quinoa, enjoy!

Brussels Sprout Hash ~vegan, gluten free, vegetarian~ Meatless Monday Meal