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.

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.