Celebrities Share Their Favorite Meatless Recipes (2024)

Enchiladas Verdes

When supermodel Marisa Miller isn't working the runway she loves staying close to home—and cooking whenever possible. Here is one of her favorite meatless recipes. It's delicious and easy to tailor to suit your personal tastes. She makes it with spinach and sour cream filling, but suggests you try it with grilled vegetables like zucchini too.

Ingredients
2 jars salsa verde
2 lb fresh or frozen spinach
3 garlic cloves
2 cups light sour cream
1-1/2 lb Jack cheese, grated
2 cans roasted green chilies, chopped
1 yellow or white onion
3 Tbsp fresh cilantro
12-16 corn tortillas
Vegetable or canola oil

Directions
1. Preheat the oven to 350°F.

2. Cook spinach in a large sauté pan with a few drops of water so the spinach begins to wilt. Do this in batches. Put the cooked spinach in a colander and squeeze out excess water. Chop the spinach and put in a bowl.

3. Smash and chop garlic cloves. Add the garlic and sour cream to the spinach and mix well. Set aside.

4. Sauté the chopped onion in a tablespoon of oil until soft. Place in a bowl with chopped cilantro and mix well.

5. Grate the cheese into another new bowl. Drain the chilies and place them in a fourth bowl. Now you have all the filling ingredients (spinach, onion, cheese, chilies) in separate bowls, which makes for easier assembly.

6. Put a thin layer of salsa verde at the bottom of a large casserole dish.

7. Soften the tortillas one at time in a sauté pan by cooking in a thin layer of oil for a few seconds on each side. Drain on paper towels. Once all the tortillas are softened, you can begin assembling.

8. Take one tortilla and spoon each of the filling ingredients onto the center. Roll and place seam-side down into sauce in the casserole dish. Continue assembling until all tortillas are used. Pour more salsa verde on top of all the enchiladas and sprinkle with cheese. Bake for 20 minutes until bubbly then serve with black beans.

Ingredients

For Salad
1-1/4 cup garbanzo beans
3/4 cup cucumber, 1/2 dice
1-1/4 cup cherry tomatoes
3 oz feta cheese
1/4 cup pink radishes, shaved
3/4 cup toasted whole-wheat pita
1 lb-2 oz baby romaine, washed and chopped
Edible flowers (optional)

For Dressing
2 tsp red wine vinegar
1/4 tsp dried thyme
2 tsp Dijon mustard
1/2 tsp fresh garlic
2 tsp water
1/4 oz olive oil

Directions
To make vinaigrette, combine vinegar, thyme, Dijon mustard, water, and garlic in a stainless steel bowl. Slowly stream in the olive oil while whisking to create emulsion. Then, in a large salad bowl, gently toss all the ingredients (excluding feta cheese) along with the dressing to coat evenly. Crumble feta cheese over the top of each plate. Drizzle with vinaigrette and garnish with edible flowers.

Recipe courtesy of Jillian Michaels Freshology Gold, freshology.com

Strawberries with Mascarpone and Cream

For Pink, the simplest desserts are the best ones. This recipe takes just a few minutes to whip together, and boasts a healthy dose of antioxidant-filled strawberries.

Ingredients
8 oz strawberries, hulled
1 Tbsp mascarpone
1/2 cup heavy cream
1/4 tsp vanilla extract
Sugar to taste
Blueberries for garnish

Directions
Mix together the mascarpone, heavy cream, vanilla extract, and sugar in a large bowl. Scoop some of the mixture over the strawberries and throw a couple of blueberries on top. Serve immediately.

Recipe courtesy of The Meat Free Monday Cookbook

Ingredients
1 umeboshi plum
1 cup cooked brown rice (leftover works great)
2 sheets toasted nori
2 romaine lettuce leaves
1 avocado, sliced
1 apple, sliced
4 fresh basil leaves
Leaves from 6 cilantro sprigs
Leftover cooked kale or salad greens

Directions
Tear the umeboshi plum into little pieces and discard the pit. Place half the rice on each sheet of nori and top with the remaining ingredients. Roll the nori into a cone shape around the filling; if it's rolled tightly, you can seal each burrito by wetting your finger to dampen the edges of the nori.Note: Serve a half sheet of nori at dinner to use as a wrapper for any leftovers or food that might need refreshing. Nori makes everything taste great!

Recipe courtesy of The Kind Diet by Alicia Silverstone

Ingredients
1 medium red or green bell pepper
1/3 cup cooked quinoa
1/3 cup chopped tomatoes
1/3 cup grated zucchini
1 Tbsp minced basil or parsley
2 Tbsp grated Parmesan or Romano cheese, divided
1 Tbsp pine nuts, divided
1 Tbsp lemon juice
1 tsp olive oil
1/2 tsp minced garlic
Salt and freshly ground black pepper to taste

Directions
1. Preheat the oven to 375°F.

2. Cut the top off of the bell pepper and remove the seeds and ribs, leaving the remaining pepper intact. Trim the bottom slightly, if necessary, so it will stand up straight.

3. Combine the quinoa, tomatoes, zucchini, basil or parsley, 1 tablespoon of the cheese, 2 teaspoons of the pine nuts, lemon juice, oil, and garlic in a medium bowl. Season with salt and black pepper to taste.

4. Place the bell pepper in a baking dish and add enough water to come halfway up the sides of the dish.

5. Cover with foil and bake for 30 minutes. Top the pepper with the remaining 1 tablespoon of cheese and 1 teaspoon of pine nuts and bake, uncovered, for 15 more minutes or until the cheese is melted and the nuts are golden.

Recipe courtesy of The O2 Diet by Keri Glassman, MS, RD, CDN