If you’ve dined out recently, you’re probably familiar with Open Table, the online, real-time reservation service. It’s convenient to use and includes about 20,000 restaurants, internationally, in its database. Of those restaurants, there are about 40 across the U.S. that participate in Meatless Monday meals for patrons.
Hundreds of chefs around the country are keen on encouraging their patrons to enjoy one of their meatless meals. From school systems to hospital systems to corporate dining facilities and restaurants, chefs are excited to share healthy and creative meals with their patrons.
Open Table recently conducted a survey in which 69 percent of its participants said that they go meatless on Mondays. Another 9 percent said that they participate in meatless meals occasionally.
We’ve mentioned it before: Eliminating meat from your meals at least one day a week is a positive food trend that is set to continue. And why wouldn’t it? Eating less meat and more plant-based foods is not only good for your health but good for the environment, too.
If you’re interested in helping your school, business, health system or a favorite restaurant join in on the Monday fun, check out a few tools Meatless Monday has available. And who knows — maybe the next time you visit your favorite restaurant, you’ll be delighted to see a few interesting, meatless meal options to choose from!
For a quick and easy meatless meal any day of the week, eggs are a great resource. This quiche recipe includes veggies too, which are sure to delight you!
Roasted eggplant quiche recipe
Serves 6
Ingredients:
- 1 prepared piecrust large enough for a 9-inch pie plate, chilled
- 1 small eggplant
- 3 ripe tomatoes
- 2 eggs
- 1 cup heavy cream
- 1 tablespoon minced fresh basil
- Salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil leaves as garnish
Directions:
- Preheat your oven to 375 degrees F. Use a fork to poke several holes in your eggplant, all the way around it, and put it in a small baking pan.
- Bake the eggplant for about 30 minutes, or until it is soft. Remove it from the oven and set it aside.
- Turn the oven to the broiler setting. Once the broiler is hot, broil the tomatoes for about 10 minutes, or until they are charred.
- Once the eggplant has cooled to the touch, remove the skin and cut it into large pieces. Add the eggplant and tomatoes to a food processor or blender and puree them.
- Set your oven to 400 degrees F. Bake your piecrust for about 10 minutes. Remove it and set it aside.
- Add the eggs and cream to a large bowl and lightly beat them.
- Add the eggplant puree, basil and salt and pepper and mix until everything is well combined.
- Pour the mixture into the piecrust and bake for 25 to 30 minutes or until the filling sets, and a knife inserted in the center of the quiche comes out clean. Transfer the pan to a wire rack and allow it to cool for about 10 minutes.
- Serve garnished with fresh basil.
Giving up meat just one day a week isn’t as difficult as you may think. Armed with great meatless Monday recipes, you’ll be set!
More Meatless Monday meals to try
Orecchiette pasta with broccoli rabe
Carrot mushroom barley stew
Breakfast for dinner
Don’t be troubled by tofu
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