Meatless Meal Ideas - CulinArt Group

Eat Well Blog

Meatless Meal Ideas

National Vegetarian Month is in full swing! Have you incorporated any meatless meals to your weekly schedule? Here are a few tips and ideas to help you join in with National Vegetarian Month.

  • A quick reminder: Decreasing meat consumption and increasing intakes of plant based proteins, whole grains, fruits, and vegetables can provide our bodies with plenty of vitamins, minerals and antioxidants. These nutrients help reduce our risk of many chronic diseases.

Why go meatless on a Monday? Well, it doesn’t always have to be Mondays, but designating a certain day of the week to cook a meatless dish can help with meal planning and grocery shopping. Check out these meatless meal tips that will help you create delicious plant based dishes.

  • Quinoa packs a protein punch and can be combined with any flavor. Make a big batch of quinoa for the week and incorporate your favorite mix-ins for a different dish each day. For a Mexican spin, add some beans, peppers, avocado and cilantro. For some Asian flavor, make your quinoa into “fried rice” with soy sauce, eggs, peas, and carrots. To get your Italian fix, add some pesto and mozzarella cheese.
  • Pasta is not just pasta anymore! Besides providing a dish with beneficial carbohydrates, pasta is now made from black beans, edamame, chickpeas, or lentils for some extra protein. Cook up some of this pasta and top with your favorite sauce, and why not add some extra veggies in too!
  • Soups and stews are perfect for incorporating everything but the kitchen sink. Cook up your favorite veggie soup or broth and add in veggies, beans, lentils, quinoa, potatoes, pasta…the options are endless to create a yummy and well-balanced meal. Slow cookers are great to create hearty stews – throw everything into the pot and let it cook!

So make the choice once a week to cut meat from your daily diet routine. Get creative with it and share your recipes below!

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  • October 15, 2018



What our clients are saying

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“We can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“Thank you for all the accommodations for food intolerances and allergies.  I continue to hear positive comments about the quality of the food and the options. Please pass along our thanks and gratitude to your whole team!!!!”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

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