Monday, February 4, 2013

Martha Stewart's New Cookbook: "Meatless"

I don't often reprint recipes, but my recent obsession is Martha Stewart's new cookbook "Meatless," and I want to share! I love the clear directions, calorie/nutrition info, and notes when recipes are vegan, gluten free, or special diet friendly. I've tried 2 recipes so far (posted below with my home-made version photos), and they were both unreal! Guests were definitely impressed... Let me know what you think :)

Roasted Red Pepper Soup with Quinoa Salsa

This healthy light soup was creamy and absolutely award-winning delicious. Please try it and see for yourself!

Recipe reprinted from "Meatless" by Martha Stewart Living

Serves 4, 165 calories/serving
  • 2 tablespoons olive oil
  • 1 yellow onion
  • 2 garlic cloves, sliced
  • Pinch of crushed red pepper flakes
  • 4 red bell peppers, roasted and quartered, (note: to roast my bell peppers, I sliced and removed all seeds, and then placed on a non-stick tray in the oven at 450 for 30 minutes, stirring every 10 minutes to avoid burning)
  • 3 cups vegetable stock
  • Coarse salt 
  • 1 cup cooked quinoa, (cook quinoa according to package instructions)
  • 1/4 small red onion, diced
  • 1 firm ripe avocado, halved, pitted, peeled, and diced
  • 2 tablespoons fresh cilantro leaves
  • Lime wedges for serving

  1. Heat olive oil in a medium saucepan over medium. Add yellow onion, garlic, and red pepper flakes and cook, stirring occasionally, until onions are tender, 6 to 8 minutes. Add roasted peppers and stock. Bring to a boil; reduce heat and simmer 10 minutes.
  2. Let cool slightly. Working in batches, puree soup in a blender until smooth, being careful not to fill jar more than halfway each time. Reheat after blending, and season with salt.
  3. In a small bowl, mix together quinoa, red onion, avocado, and cilantro. Season with salt. To serve, divide soup among 4 bowls, top with quinoa salsa, and squeeze with lime.

White Bean and Sage Patties with Roasted Tomatoes

Minimal ingredients, maximal taste! Crispy and protein packed.

Recipe reprinted from "Meatless" by Martha Stewart Living

Serves 6, 228 calories/2 patties

  • 2-1/4 cups cooked white beans
  • 1/2 shallot, finely chopped
  • 1 small carrot, finely grated
  • 1/3 cup yellow cornmeal  (not flour)
  • 1 teaspoon chopped fresh sage leaves
  • Course salt and freshly ground pepper
  • 1/4 cup olive oil
Tomato Sauce 
  • 1 pint cherry tomatoes (14 ounces)
  • 1 tablespoon olive oil
  • Course salt and freshly ground pepper
  • 1 teaspoon balsamic vinegar


    1. Drain beans, reserving liquid. Transfer beans to a bowl and mash. Stir in shallot, carrot, cornmeal, and sage. Season with salt and pepper. If mixture is too dry, add 1 to 2 tablespoons reserved liquid.
    2. Heat a large skillet over medium-high. Add 2 tablespoons olive oil. Form bean mixture into 12 patties (about 2-1/2 inches diameter each) and sauté in batches until golden brown and crisp, 2 to 3 minutes per side. Repeat with remaining oil and patties. Season patties with salt and serve with sauce.
    Tomato Sauce
    1. Preheat oven to 400. Arrange tomatoes in a 9-by-13-inch baking dish. Drizzle with the olive oil and season with salt and pepper. Toss to combine and roast in an even layer until tomatoes start to burst, 20 to 25 minutes. Transfer tomatoes and juices to a bowl and stir in balsamic vinegar. Serve warm or at room temperature.


    1. Wow, I love martha stewart but I had no idea she was coming out with a new cookbook, let alone a vegetarian one! This is awesome news! I'll have to look for it. Both recipes look delicious. I've veganized a bunch of her stuff and she never lets me down.

    2. Matha comes through again! I cannot say that I will be purchasing her book but I certainly will continue to follow the recipes that you post.

      1. I know, she's amazing haha. And thank you!!! :)

    3. Love how colorful both dishes are.