MEATLESS MONDAYS: 2 Recipes This Week!

Since my computer decided to be difficult last week, I wasn't able to blog in the way I and you have gotten used to. So, since there was no "Meatless Monday" recipe for last week, I'm giving you two this week!!!! As usual, I sure would like to hear your thoughts on the recipes, what you will do or did do to make it more your own and anything else you want to add! Thanks guys, can't wait to hear your thoughts!

Recipe #1: (pictured above)

Mango and Avocado Salad with Black Beans and Lime Vinaigrette

Serves 6

Tropical flavors of mango and citrus complement black beans in this colorful salad.

Ingredients

2 ripe but firm avocados, halved, peeled and cubed
3 tablespoons lime juice, divided
2 ripe but firm mangoes, peeled and cubed
1 jalapeño, stemmed, seeded and finely chopped
Sea salt and freshly ground black pepper
1 teaspoon grated lime zest
1/4 teaspoon sugar
2 tablespoons chopped cilantro, plus more for garnish
3 tablespoons olive oil
1 (15-ounce) can no-salt-added black beans, rinsed and drained

Method

Gently toss avocado with 1 tablespoon of the lime juice in a medium bowl. Add mango, jalapeño and salt and gently toss to combine. Set aside.

Whisk together remaining 2 tablespoons lime juice, zest, sugar and cilantro in a large bowl. Whisk in oil until thoroughly combined to make a thick vinaigrette then season with salt and pepper. Add black beans and avocado mixture and toss gently.
Add black beans and avocado mixture and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.

Nutrition

Per serving (about 7oz/204g-wt.): 240 calories (130 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 210mg sodium, 27g total carbohydrate (8g dietary fiber, 11g sugar), 5g protein

Recipe #2

Quick Vegetarian Gumbo

Serves 4

Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

2 tablespoons extra virgin olive oil*
2 cloves garlic, peeled and sliced
1 (16-ounce) package frozen bell pepper strips*
1 (28-ounce) can diced tomatoes*
1 (15-ounce) can red kidney beans, drained and rinsed*
1/2 to 1 tablespoon blackened cajun spice*
1/2 pound vegetarian sausage links, Cajun or spicy variety, cut into 1-inch slices
3/4 cup rice (white or quick-cooking brown)
8 ounces frozen cut okra*
Hot sauce to taste*

Method

Heat oil over medium heat in a large pot until warm. Add garlic and sauté briefly. Stir in peppers. Cook another 4 minutes then add tomatoes, beans, seasoning and sausage. Bring to a boil and add rice. Cover and simmer 15 minutes. Add okra and simmer another 10 minutes or until rice is cooked. Serve with hot sauce on the side.

Nutrition

Per serving (about 21oz/583g-wt.): 530 calories (170 from fat), 19g total fat, 3g saturated fat, 23g protein, 69g total carbohydrate (13g dietary fiber, 11g sugar), 0mg cholesterol, 830mg sodium