If one of your New Year’s resolutions is to eat more healthfully, a great way to start is to make at least one of your meals each week without meat. In my book, I talk about the anti-aging benefits of eating more fresh fruits and vegetables, nonmeat sources of protein, and whole grains. And an increasing amount of research shows that incorporating more plant foods into your diet is one of the healthiest changes you can make. But if you’re not used to eating that way, it can be intimidating to find new recipes. Here are some of my favorites to get you started (there are plenty more where this came from, so let me know if you’d like more—I’m happy to share!).
If you have a favorite meatless recipe, please share it in the comments!
Baked Potato with Tomato-Bean Salsa (Shapemagazine)—Choose small potatoes; this is a very filling meal!
Butternut Squash Risotto (Southern Living magazine)—I’m making this for dinner tonight, in fact.
Chili-Cheese Casserole for a Crowd (Cooking Lightmagazine)—Hearty, spicy, and filling, this is a great option for meat-lovers.
Garlicky Pasta with Fresh Tomatoes (Cooking Light magazine)—Because there are only a few ingredients, it’s worth it to use fresh garlic (not jarred) and basil, and to wait until tomatoes are in season. Add beans for extra protein, if you like.
Mulligatawny with Chickpeas (Body + Soulmagazine)—This delicious Indian soup is so flavorful. Serve it with bread or naan instead of rice, if you prefer.
Polenta Rancheros (from Vegan Brunch, by Isa Chandra Moskowitz)—So good, I could eat this every week. Sometimes I make it non-vegan and top each serving with a fried egg.
Polenta with Spinach, Black Beans, and Goat Cheese (Cooking Light magazine)—Great comfort food for a cold night.
Tex-Mex Lasagna (Cooking Light magazine)—A fun twist on traditional lasagna.
Vegetable and Brown Rice Paella (Shapemagazine)—Swap in any vegetables you like.