A few weeks ago I mentioned I’m trying to get into the whole Meatless Monday Movement. I have committed to devoting a few posts per month towards this. For my this weeks post I want to revisit some published and not published ideas and recipes here on Coco Cooks.
Salad and Parmesan Crisps
. OK, not quite vegan, but its meatless and tasty. Try a quick and easy salad with crusty bread and Parmesan crisps. Take a parchment lined baking sheet and add shredded Parmesan Cheese. Bake at 375 for a few minutes until melted and slightly crispy. Don’t burn. Remove and let cool.
Sweet or Savory Buckwheat Crepes
I love these and find you can make a big batch of them to freeze and use for either breakfast, lunch , or dinner. Fill with sauteed mushrooms and spinach with cream, or a fried egg. Be creative. Fruits , yogurt,and Nutella spreads, butter,sugar, and rum taste divine on them too. Added benefit is Buckwheat is good for you. Click here for the recipe.
And here are some others I have published before.
Roasted sweet winter squash. Skin is edible. This comes in at about 82 calories a serving. I love munching on these wedges that are both filling and sweet.
|1 1/4||lb Japanese Pumpkin|
|1||tbsp Olive oil|
|1||tbsp Balsamic Vinegar|
|1/8||tsp cayenne pepper|
|1||pinch of salt|
|1||pinch of black pepper|
Cut and slice the Kabocha Squash into small wedges. Arrange on parchment a lined baking sheet. Toss the squash in all the remaining ingredients to be sure the pieces are covered in the oil. Roast at 450 for about 15 minutes or until caramelized and crispy.