BBQ just screams summertime. This recipe from Fork & Beans is perfect for your next Meatless Monday meal.

Try a healthy take on pizza bites using zucchini slices in place of crust.  Add your favorite vegetarian toppings like fresh tomato, olives, green peppers, onions, or mushrooms to keep this a Meatless Monday meal!

For more healthy recipes like this, check out the Skinnytaste Blog!

Looking for some new recipes for Meatless Monday?  Checkout these 5 Recipes from greatist.com! Never heard of Greatist.com?  Take a minute to check out their awesome website, full of health, wellness, and fitness info!

Cauliflower Pizza Crust

Try this healthy take on pizza crust and top it with your favorite (meatless) toppings for an easy Meatless Monday meal!

There are several different brands of meal starters that you can use to help “beef” up some of your vegetarian meal options.  MorningStar and Boca are two popular choices that you can find at most grocery stores in the frozen foods section.

Tacos are an easy recipe to try first using either the MorningStar Recipe Crumbles or the Boca Veggie Ground Crumbles

Veggie Tacos

Inspired by a popular favorite from the Whole Foods prepared salad bar, this detox salad is packed with nutrients!

Detox Salad

by Angela Liddon

• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients (10 cups)

• 2 heads broccoli (1 bunch), stems removed
• 1 head cauliflower, stems removed
• 2.5 cups shredded carrots
• 1/2 cup sunflower seeds
• 1 cup currants
• 1/2 cup finely chopped fresh parsley
• 1/2 cup raisins
• 4-6 tbsp fresh lemon juice, to taste
• kosher salt, pepper (I used 1/2 tsp salt and lots of pepper)
• kelp granules or Herbamare (optional), to taste
• Pure maple syrup, to drizzle on before serving

Instructions

1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.

2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.

3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.

4. Drizzle with maple syrup to taste.

Check out Angela’s Blog at Oh She Glows, which is filled with vegan recipes!

Have you taken the pledge to go meatless on Mondays?  Even if you haven’t committed to going meatless every Monday, it is still fun to incorporate new recipes into your diet.

White Beans and Greens

Source: Natural Vegan Kitchen by Christine Waltermyer

• 2 tablespoons water
• 1 small onion, diced
• 2 garlic cloves, minced (2 teaspoons)
• 3 cups cooked or canned cannellini beans or great northern beans, drained and rinsed
• 5 cups chopped kale
• sea salt
• ground black pepper

Heat the water in a large skillet over medium heat. Add the onion and garlic and cook and stir for 5 minutes, or until the onion is translucent and soft. Add another small splash of water if needed to prevent the onion from sticking to the pan. Add the beans and cook and stir for 5 minutes. Add the kale and another splash of water, if needed, to keep the beans from sticking to the skillet.

Season with sea salt and pepper to taste. Cover and cook for 5 to 10 minutes, or until the kale has wilted and is tender to your liking. Serve hot or at room temperature.

Take a look at how to prepare this meal:

If you’ve jumped on the Meatless Monday bandwagon, you might be looking for some more recipes to add to your weekly menu planning. There are tons of recipes online to take the guess work out of what to make for dinner.

One of my favorite websites for healthy recipes is WebMD, as their site provides all the nutritional information for the featured recipe. They even have a free newsletter you can sign up for so the recipe of the day is delivered right to your inbox every morning.

Check out their Recipe Finder where you can search recipes based on certain categories like diet preferences–such as vegetarian, main ingredient, cooking method, etc.

Take a look at this recipe for Vegetable Satay, that replaces the usual chicken with broccoli and cauliflower.

Remember our post about butternut squash?  Spaghetti squash is another great produce item to take advantage of during the fall. And, to make things really easy, it is prepared quite similarly to butternut squash. So, if you’ve mastered that, you’ll be a pro with today’s recipe!

Spaghetti Squash Marinara

Adapted from Michael Chiarello

• 1 spaghetti squash
• 4 cups of marinara
• 1/4 cup of Parmesan cheese

Nothing quite welcomes fall like a hot bowl of soup!  While the usual tomato and chicken noodle soup might come to mind, how about trying something new, like a roasted butternut squash soup?

If you’ve never prepared a butternut squash before, don’t worry, the hardest part about preparing it is really just cutting it open. So, please do so with caution! Below you’ll find a very classic way to prepare butternut squash.

Roasted Butternut Squash Soup

Recipe adapted from Alton Brown

• 1 butternut squash
• 2 tbsp. olive oil or butter
• 3 cups vegetable broth
• 4 tbsp. honey
• 1 tsp. minced ginger
• 1/2 cup heavy cream (optional)
• 1/4 tsp. fresh nutmeg
• salt and pepper (optional–to taste)

(Carefully) Split the squash open lengthwise with a large butchers knife. Scoop out the seeds and discard. Split the squash halves lengthwise again so they are now in quarters. Brush the squash with 2 tbsp. of butter or drizzle with olive oil. Sprinkle with salt and pepper (optional). Roast squash in a 400 degree oven until soft, about 30-35 minutes. Remove squash from oven and let cool. Scoop the flesh of the squash into a large pot. Add 3 cups of vegetable broth, 4 tbsp. of honey, and 1 tsp. of minced ginger. Blend using an immersion blender or separate into batches and use a blender. Add 1/2 cup heavy cream (optional) and 1/4 teaspoon of nutmeg. Serves 4.

Each serving is approximately 200 calories.

Still not sure what to do?  Watch Alton Brown prepare the recipe in under 3 minutes!