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Meatless recipes

by La Boite à Grains 05 Jun 2024
Recettes sans viande - La Boite à Grains

Meatless Monday

The Meatless Mondays is an initiative to encourage people to eat less meat to improve their health and protect the environment. One day a week, we cut out meat. Why do we do this? One day is about 15% of a week: the exact percentage of saturated fat (found in animal products) that should be reduced in our diet, according to the Director of the U.S. Public Health Service.

Meat-free eating is easy with simple, delicious recipes. Visit for more information about Meatless Mondays and discover other great recipes!

Coconut Vegetable Curry

Makes 4 servings


2 tsp. canola oil

14 oz. firm tofu, drained and cubed

1/2 cube vegetable broth

1 cup water

1 lb sweet potato, cubed

13.5 oz. organic coconut milk Native Forest

1 tsp (or more) red curry paste

1/2 lb. frozen organic mixed vegetables

1 pinch salt

2 tsp. lime juice

Brown rice, quinoa or other whole grain, cooked

Garnish: chopped cilantro


1. Heat the oil in a large non-stick frying pan over medium-high heat. Add tofu cubes and sauté for about 5 minutes or until golden. Remove from pan and set aside.

2. In a 2-litre saucepan, heat the broth and water over medium-high heat. Add sweet potato cubes and sauté for 5 minutes or until golden.

3. Add coconut milk and curry paste to taste. Bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for about 4 minutes or until sweet potato cubes are tender.

4. Add tofu and frozen vegetables; simmer, covered, stirring occasionally, for about 3 minutes or until vegetables are tender. Adjust seasoning if necessary.

5. Add lime juice. Serve on whole grains. Garnish with cilantro.

Recipe by Native Forest -


Polenta and Black Bean Pie

Yield : 4 servings | Preparation : 25 minutes | Cooking : 40 minutes

Ingredients :

1 1/2 cups finely ground organic cornmeal (polenta)

2 cups water

1 pinch sea salt


1 tablespoon extra-virgin olive oil

1/2 cup onion, finely chopped

1/2 cup green bell pepper and ½ cup red bell pepper, chopped

15 oz. Tomatoes with diced organic green peppers Edenundrained

1 cup organic corn kernels, fresh or frozen

1/3 cup pasta sauce

15 oz. organic black beans EdenRinsed and drained


1. Bring water to boil for polenta. Stir in cornstarch and salt, stirring constantly until thickened. Cover, reduce heat and simmer for 10 minutes.

2. Preheat oven to 375°. Spread polenta evenly over bottom and sides of pie tin. Set aside.

3. Heat oil in a medium skillet and sauté onion for 1-2 minutes. Add peppers and sauté for a further 2-3 minutes. Add beans, tomatoes, spaghetti sauce and corn. Simmer for 5 minutes.

4. Pour bean and tomato mixture over polenta and spread evenly. Bake for 30-35 minutes. Remove and cool for 5 minutes before slicing.

Recipe by Eden Organic -


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