1. Mediterranean Stuffed Bell Peppers

Welcome to Meatless Mondays with a delicious and nutritious Mediterranean twist! These stuffed bell peppers are not only packed with flavor but also with essential nutrients that will give you a healthy start to your week.

Ingredients:

• 4 bell peppers, any color
• 1 cup uncooked brown rice
• 1 can (14.5 oz) diced tomatoes
• 1 cup black olives, sliced
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a saucepan, cook the brown rice according to package instructions.
4. Combine the cooked rice, diced tomatoes, olives, feta cheese, parsley, garlic, salt, and pepper in a large bowl.
5. Stuff the bell peppers with the rice mixture and place them in a baking dish.
6. Cover with aluminum foil and bake for 35-40 minutes, or until the peppers are tender.
7. Remove the foil and bake for an additional 5 minutes to slightly brown the tops.
8. Serve hot and enjoy!

2. Vegan Pesto Pasta

For a quick and easy lunch, this Vegan Pesto Pasta is a delightful and flavorful option. Made with fresh basil, garlic, and pine nuts, this pesto is a creamy and delicious sauce for your pasta.

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Ingredients:

• 1 cup fresh basil leaves
• 1/2 cup pine nuts
• 2 cloves garlic
• 1/2 cup nutritional yeast
• 1/4 cup olive oil
• Salt and pepper, to taste
• 12 oz pasta of your choice
• Optional: cherry tomatoes, for garnish

Instructions:

1. Blend the basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper in a food processor until smooth.
2. Cook the pasta according to package instructions.
3. Drain the pasta, reserving 1/2 cup of the pasta water.
4. Toss the cooked pasta with the pesto sauce, adding a little pasta water if needed to achieve a creamy consistency.
5. Serve with cherry tomatoes for garnish if desired.