Cutting back on meat and going veggie – it’s delicious; it’s healthy. And now, it’s trendy.
According to the National Restaurant Association’s “What’s Hot in 2011” list, vegan and vegetarian meals are more popular than ever, and one of the hottest good-for-you trends is Meatless Mondays – a movement to cut meat out of your diet for one day a week. Meatless Mondays are especially popular among those interested in eating less, but not completely eliminating, meat from their diets.
“Going meatless is no longer just for vegetarians,” says Cindi Avila, renowned vegetarian chef and Lightlife spokesperson. “There are so many tasty options out there to help families cook up meatless meals using veggie-protein foods that have tons of flavor and nutrients, but with less fat, calories and cholesterol.”
Companies like Lightlife, which is known for its veggie-protein meat alternative products, not only offer consumers flavor-packed options, such as Smart Cutlets Classic Marinara and Smart Bacon, but also provide easy and delicious recipes on their website www.lightlife.com to help inspire meat-free cooking.
Below is a tasty, meat-free recipe courtesy of Avila. For additional recipes and veggie tips, visit www.facebook.com/lightlife.
Lemon Caper Cutlets
Makes 2 servings
1 package of Lightlife Smart Cutlets Original
2 tablespoons olive oil
1 2-3 ounce bottle of capers
1/3 cup of lemon juice
3/4 cup dry white wine
1/2 cup vegetable broth (with salt)
3 tablespoons minced garlic
1 egg (lightly beaten)
3 tablespoons flour
1/3 cup panko bread crumbs
Put broth, lemon juice, capers, wine and garlic in a medium sauce pan over medium heat for 10 to 15 minutes. In the meantime, heat olive oil in large saute pan over medium heat. Lightly cover each cutlet with flour, and then dip both sides in a thin layer of egg and coat with bread crumbs. When oil is hot, add cutlets. After two minutes flip them and cook other side for another two minutes (or until golden brown). When cutlets are ready pour sauce over them and serve.