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Moore’s Meatless Monday

Moore’s Meatless Monday
Many studies show that going “meatless” one day a week will improve your overall health and the health of the planet. But, going meatless one day a week doesn’t mean you have to skimp on flavor or satisfying foods. With these Moore’s recipes, you can prepare a filling and tasty meal without indulging in meat! 
Made with various veggies, black beans and breadcrumbs, Moore’s Original Black Bean Veggie Burger is a great meatless alternative. You’ll need a food processer to blend the ingredients, but it’s a simple recipe that can be made in under 30 minutes. Calling for just 5 ingredients, Moore’s Buffalo White Bean Quesadillas make for a delicious, meatless alternative to your traditional beef or chicken quesadillas. And lastly, for a comforting and light meatless meal, try a bowl of Moore’s Tomato and Habanero Soup. 
After, enjoying these recipes, you may opt for meatless meals more often! 
½ cup onions, chopped
¼ cup green bell pepper, chopped
¼ cup cilantro, chopped 
1 can black beans, drained and rinsed
1 ½ cup breadcrumbs or cooked quinoa (or more if needed)
3 tbsp. Moore’s Original Marinade
2 tsp. cumin
1 tsp. salt
1 tbsp. minced garlic
2 tbsp. oil or butter
Hamburger buns
Desired toppings such as cheese, ketchup, mayo, mustard, lettuce, tomato, etc.
  1. Add onions, bell peppers, cilantro, black beans, marinade, cumin, salt and garlic and pulse in a food processor. Add breadcrumbs and pulse a few more times. Mixture should be thick enough not to fall off of a spoon. Add more breadcrumbs until thick, if needed.
  2. Form mixture into golf ball size pieces and press to form patties.
  3. Heat 2 tbsp. oil over medium high heat. Cook each patty for 2-3 on each side until desired doneness.
  4. Serve on hamburger buns with desired toppings.
Moore’s Marinade Blue Cheese Buffalo Wing Sauce
Cheddar Cheese
Northern white beans
red onions diced
flour or corn tortilla
  1. Heat pan to medium
  2. Place one tortilla in bottom of pan.
  3. Add beans, red onions, and cheese.
  4. Top with desired amount of buffalo sauce
  5. Place tortilla on top.
  6. Cook until bottom tortilla is getting crispy ~1-2 minutes
  7. Flip and cook for an additional minute (cheese should be nice and melty).
For soup: 
2 1/2 lbs vine-ripe tomatoes, cored and halved horizontally
2 tablespoons olive oil
2 cups unsalted chicken stock
1/2 cup Moore's Spicy Habanero Wing & Hot Sauce
Salt and pepper
For Grilled Cheese Croutons:
4 (1/2 inch thick) sourdough slices from deli
4 slices of colby-jack cheese, cut in half
2 tablespoons butter
  1. Toss halved tomatoes in a large bowl with olive oil. Season with salt and pepper.
  2. Heat a large skillet over medium-high heat (or you can use a grill).  Place tomatoes cut side down in the hot pan to char, do not move tomatoes until they are slightly charred.
  3. Use a spatula to carefully transfer tomatoes to a pot large enough to hold all ingredients. Add the stock and Spicy Habanero Sauce.  Bring to a boil over medium-high heat and simmer for 20 minutes or until tomatoes begin to break down.  
  4. Use an immersion blender or blender to puree the soup.  Taste and adjust seasoning if needed.  
  5. While the soup is simmering, place cheese halves between bread slices to make two sandwiches.
  6. Heat a non-stick skillet over medium heat and melt 1 T. butter.  Place both assembled sandwiches in skillet, moving them around the pan to absorb the butter.  Place remaining butter in the pan to melt.  Flip over the sandwiches and move them around to absorb the butter.  Continue cooking over medium heat until each side is golden brown.  Remove from pan, cut off the crust and cut into 1-inch squares.
  7. Ladle soup into 4 bowls, place a crouton in the center of each bowl and serve.