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Happy Monday, folks — a Mexican-themed Meatless Monday, anyone?

This fajita recipe has it all: hunger-satiating tofu, taste-bud thrilling cumin, healthy fats from avocado and vitamin C from yummy bell peppers.

Serve it with a side of corn or a crunchy salad with a spicy dressing for a full and satisfying dinner.

Tofu Fajitas

1 pound extra-firm tofu

Juice of 1/2 a lime

1 tablespoon ground cumin

Salt to taste

Pinch of cayenne pepper

1 large red onion, thinly sliced

1/2 green bell pepper, cored, seeded and sliced

1/2 red bell pepper, cored, seeded and sliced

1 tablespoon expeller pressed canola or peanut oil, divided

4 large whole wheat, spelt or corn tortillas, warmed

1 avocado, peeled and diced

1/2 cup cilantro, chopped

Salsa

Firmly press tofu between layers of paper towels to remove as much liquid as possible, then cut into 2-inch x 1/2-inch strips and transfer to a wide, shallow dish. Mix lime juice, cumin, salt and cayenne in a small bowl and pour half of the mixture over the tofu. Toss gently to coat all over, cover and refrigerate for 20 minutes, or overnight. Put onions, peppers and remaining lime juice mixture into a large bowl, toss well, cover and refrigerate for 20 minutes, or overnight.

Heat 1/2 tablespoon of the oil in a large nonstick skillet over high heat. Add tofu and stir-fry until browned on all sides; transfer to a plate. Add remaining 1/2 tablespoon oil to skillet, add peppers and onions and stir-fry over high heat until browned and fragrant. Add tofu back to the skillet and mix to combine it with the peppers and onions.

Assemble tacos by filling each warm tortilla with the tofu mixture, avocados, cilantro and salsa. Serve immediately.

— Recipe from www.wholefoodsmarket.com.

Does the snow have you out of sorts? Make you want to hide in bed, only to come out for some warm nourishment — oatmeal, soup, tea?

This dinner is absolutely perfect for this particular Meatless Monday, provided you actually will yourself to the store if you don't have all the ingredients.

A cross between pasta and jambalaya, this meal will keep you warm tonight, that much is sure. The pasta and veggie mixture is warm and comforting and the addition of Cajun seasoning and hot sauce will heat you up from the inside out.

Happy Monday!

Jambalasta

4 tablespoons of flour

4 tablespoons of margarine (Earth Balance preferred)

2 ribs celery, finely chopped

1 green bell pepper, finely chopped

1 small or medium onion, finely chopped

4 cloves of garlic, minced

1/2 tablespoon of Cajun or creole seasoning

1 tablespoon of hot sauce

2/3 cup of soy milk or regular milk

2 tablespoons of vegan or regular cream cheese

1 dash cayenne pepper

1 teaspoon of lemon juice

1 can (14.5 ounces) whole tomatoes

1 pound of whole wheat penne, cooked

4 vegan sausage links

Begin by making a roux: Melt butter in a large pot over low heat and add flour. Stir or whisk mixture constantly for about 15 minutes, until the mix is light brown and smells nutty.

Increase heat to medium and add celery, onion, and pepper and saute until softened. Add garlic and continue cooking another 2-3 minutes.

Add tomatoes, cajun seasoning, cayenne, and hot sauce and mix well. The tomatoes should “melt” so that there aren’t any big chunks.

Whisk in milk and cream cheese, allowing cream cheese to melt. The mixture will become thick and creamy. Stir in lemon juice and reduce heat to low.

Slice vegan sausage into rounds or half-moons, and cook in olive oil or melted Earth Balance until lightly browned.

Add cooked sausage to the pot, and serve over pasta.

Note: If you want to stretch the sauce out a bit to serve more people (or if you just like a thinner sauce) simply add about 2 ladles of the pasta cooking water.

— Recipe adapted from Alison Rohrer for www.madejustright.com.

This Monday happens to be the warmest day of the week with the temperature topping out at 50 degrees.

As the temperature (inevitably) drops, you'll be happy you took advantage of Meatless Monday by using it to make something delicious that can be reheated all week. Thus, you'll be less inclined to give up and order pizza or another warming take-out option if you have these Simple Spinach Stuffed Shells leftover in the fridge.

Warm and comforting, this sophisticated take on a classic Italian dish includes all-star green spinach and adult ingredients like fennel seeds, garlic and basil. The result is something familiar yet different, indulgent yet a bit lighter.

Simple Spinach Stuffed Shells

1 1/4 pounds spinach (2 10-oz bags frozen, or 1 big bunch fresh)

18 ounces low-fat cottage cheese

1 cups shredded Parmesan cheese (1/2 cup for shells plus 1/2 cup for topping)

2 tablespoons washed and chopped fresh basil (or use 2 teaspoons dried basil)

1 tablespoon washed, dried and minced fresh parsley

1/2 tablespoon fennel seeds

4 fresh garlic cloves, peeled and minced

Sea salt & pepper to taste

3 1/2 cups pasta sauce

16 ounces pasta shells (about 32 shells)

If working with dried pasta, cook shells as directed, wash and drain. Prepare spinach (wash, dry and chop fine if fresh; thaw if frozen) and transfer to a large mixing bowl. Add cottage cheese, 1/2 cup shredded Parmesan, fresh basil, parsley, fennel seeds and minced garlic. Season with sea salt and freshly ground black pepper. Blend to desired consistency. Taste the mixture and adjust seasonings if needed. Note: Go easy on the sea salt, as cottage cheese is a bit saltier than the classic version of stuffed shells that call for ricotta cheese.

Preheat oven to 350 degrees. In a 9x13-inch baking dish, spoon 1/2 cup pasta sauce to coat the bottom of the dish and to prevent sticking. You may also add a dash of extra virgin olive oil if desired.

Using a serving spoon and clean hands, fill each pasta shell with the spinach mixture. Carefully transfer stuffed shells, filling side up, to the prepared baking dish. Spoon remaining pasta sauce over shells and sprinkle with remaining shredded Parmesan cheese.

Cover the baking dish loosely with foil and bake until heated through, about 30 minutes. Allow the shells to settle for 10 minutes before serving (or else they may be juicy).

— Recipe from www.organicvalley.coop.

Whole Foods' TLC Sandwich by shenning

Some nights, it's just nice to have a big, ol' basic sandwich.

And if you want said sandwich but also to truly have a Meatless Monday experience, know that you don't have to be pigeonholed into peanut butter and jelly as your one and only dinnertime choice.

These tofu, lettuce and cucumber sandwiches are much more adult and dinner-like than plain PB&J and just perfect for a cool night when you're dreaming of summer.

TLC Sandwiches

1 (14-ounce) package extra firm tofu, drained

2 tablespoons liquid aminos

2 tablespoons nutritional yeast (available in bulk bins)

1 teaspoon pimentón (smoked paprika)

1 tablespoon water

Cooking spray

2 tablespoons light mayonnaise

8 slices your favorite sandwich bread, toasted

4 leaves romaine lettuce

1/2 seedless cucumber, thinly sliced

Wrap tofu snugly in 4 or 5 layers of paper towels and arrange on a plate. Cover with a second plate and balance a heavy can or two on top to weigh down the plate; set aside to drain for 20 minutes. Unwrap tofu and cut into 12 slices.

Preheat oven to 425 degrees. In a wide, shallow dish, whisk together liquid aminos, yeast, pimentón and 1 tablespoon water. Arrange tofu in dish, turn to coat well with marinade and set aside for 15 minutes. Spray a large baking sheet with cooking spray and arrange tofu slices about one inch apart in a single layer; spray all over with cooking spray.

Bake, flipping tofu halfway through, until firm and golden brown, about 30 minutes; set aside to let cool. Spread mayonnaise onto 4 bread slices, then top with lettuce, cucumbers, tofu and remaining bread and serve.

— Recipe from www.wholefoodsmarket.com

Whole Foods' Black-Eyed Pea Nachos by shenning

If you don't think black-eyed peas are just for New Year's Day or if you're just in the mood for game night nachos, check out this yummy and filling recipe.

Pair it with some soup and or salad and you've got a fun and easy dinner with a good amount of protein (13 grams) and fiber (9 grams).

Bonus: It has sriracha in it. Hot sauce FTW!

Black-Eyed Pea Nachos

2 teaspoons canola oil

1/2 red onion, diced

3 cloves garlic, finely chopped

1/2 (16-ounce) bag frozen black-eyed peas, prepared according to package directions (1 1/2 cups)

1/4 teaspoon sea salt

4 ounces (about 5 cups) tortilla chips

1 cup shredded Monterey Jack cheese

1/2 cup chopped cilantro

1/2 lime

Sriracha sauce to taste

Preheat oven to 450 degrees. In a medium skillet, heat canola oil over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes. Stir in peas and salt and cook 1 more minute.

Spread chips over the bottom of a 9- x 13-inch baking dish and spoon pea mixture over the top. Sprinkle with cheese and bake just until cheese melts and the nachos are very hot, 8 to 10 minutes. Sprinkle with cilantro and squeeze lime over the top of the nachos. Squirt Sriracha sauce over the top (careful, it's very spicy!) and serve warm.

— Recipe from www.wholefoodsmarket.com.

Whole Foods' Potato and Kale Bubble and Squeak by shenning

Honestly, I just thought the name of this recipe was cute and had to use it for a Meatless Monday. Apparently, I'd gone through my whole life and had never heard of this British dish, so named for the sound the veggies make while being cooked.

It's basically a giant potato pancake with veggies in it so that it sort of resembles a frittata without the eggs. It's hearty and healthy and would work really well for a weeknight dinner. Especially on a game night Monday.

Potato and Kale Bubble and Squeak

1 3/4 pounds russet potatoes (about 3 large or 5 small), peeled and quartered

2 tablespoons unsalted butter

2 tablespoons milk

1/2 (1-pound) bag frozen and defrosted chopped kale, or 1 cup cooked, cooled chopped kale

4 green onions, finely chopped

1/2 teaspoon fine sea salt

1/4 teaspoon cracked black pepper

1 tablespoon canola oil

Place potatoes in a large saucepan and cover with cold salted water by 2 inches. Bring to a boil over high heat, then lower the heat and simmer until they are very tender, 15 to 20 minutes. Drain thoroughly. Return potatoes to the pot and add butter and milk. With a potato masher or large fork, mash potatoes until very smooth.

Meanwhile, if using frozen kale, defrost according to package directions. Squeeze kale gently with your hands to remove as much water as possible. Add kale, green onions, salt and pepper to potatoes and stir until combined.

Heat a large skillet over medium heat and add oil. When hot, scrape the potato mixture into the pan and use a spatula to level the top. Cook until golden brown on the bottom, 8 to 10 minutes. Working in sections (the cake will break apart as you flip it) use a spatula to flip the pancake over, then press the top gently with the spatula to make the top smooth again. Continue cooking until the bottom is browned and the potatoes are heated through, about 8 more minutes. Serve warm.

— Recipe from www.wholefoodsmarket.com.

Maybe it was the frost on the roof tiles this morning, but I'm in a sudden mood for something warm, gooey and totally satisfying. Thus, this week's Meatless Monday choice is one for total comfort food: nachos with a twist.

Even if it does warm up, I think you'll take a liking to this one...

Enchilada Nachos

1 tablespoon vegetable oil

1 can (15 ounces) refried beans

1 packet enchilada sauce mix

1 cup water

8 ounces tomato sauce

8 cups tortilla chips (approximately a 7-ounce bag)

2 cups shredded sharp cheddar cheese

1 cup diced fresh tomatoes

Fresh jalapeno slices (optional)

Preheat oven to 350 degrees.

Warm oil in a skillet over medium heat. Spread refried beans out in skillet. Fry 5 to 10 minutes.

Meanwhile, in a saucepan on medium heat, whisk together enchilada sauce Mix, water and tomato sauce. Bring to a simmer, then decrease heat and cook while beans fry.

Pile tortilla chips on a large, ovenproof platter. Top with refried beans, enchilada sauce, cheese, tomatoes, and jalapenos. Bake for 5 to 10 minutes or until cheese has melted. Serving Suggestions

Top with sour cream, green onions, and black olives. Use more chips if needed.

— Recipe from www.organicvalley.coop, courtesy of Simply Organic.

Whole Foods' Carrot-Ginger Soup by shenning

You probably have a lot to do this week ... and a bunch of rich food on the menu. Why not start your week with a simple, healthy soup?

Enjoy!

Carrot-Ginger Soup

4 cups low-sodium vegetable broth, divided

1 yellow onion, chopped

3 cloves garlic, finely chopped

2 teaspoons freshly grated ginger

1 pound carrots, coarsely chopped

1 medium Yukon gold potato, peeled and cut into 1-inch chunks

1 teaspoon lemon juice

1 tablespoon chopped fresh chives

Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, carrots, potato and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. In batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice and garnish with chives.

—Recipe from www.wholefoodsmarket.com.

Whole Foods' Lentil and Quinoa Salad with Cashews by shenning

Quinoa is one of the best foods you can eat. A "pseudograin," it has a complete protein profile and its nutty flavor works well in just about any format. I'm constantly using it to replace couscous (a pasta) in recipes. It's more healthy and more filling to boot.

This recipe uses hearty quinoa as a base and then adds lentils, another really beneficial food. Lentils are high in fiber, meaning this salad will stick with you long into the night.

Lentil and Quinoa Salad with Cashews

1 cup quinoa

1/2 cup green lentils

2 tablespoons Bragg Liquid Aminos

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

1 tablespoon Bragg Organic Sprinkle Seasoning

1 shallot, minced

2 cups baby arugula

1 fennel bulb, trimmed and sliced as thinly as possible (use a mandolin if you have one)

1/2 cup diced roasted red bell pepper

1/4 cup toasted cashews

1 lemon, cut into wedges

Cook quinoa and lentils separately according to package instructions. Drain lentils well and set aside to let cool. In a large bowl whisk together aminos, mustard, vinegar, seasoning and shallot. Add quinoa, lentils, arugula, fennel and bell pepper and toss to combine. Chill until ready to serve. Garnish with cashews and lemon wedges.

— Recipe from www.wholefoodsmarket.com.

Hello, Old Man Winter, happy Monday!

Jerk.

No matter how cold today gets with its biting wind and clouds, this dish will warm you through. It has the flavor of the famed Spanish seafood-and-rice dish, while managing to add the nutrition of brown rice and veggies in the way of bell peppers, tomatoes, celery and peas.

Take that, frigid temps!

Vegetarian Paella

1 1/2 tablespoons olive oil

1 large onion, chopped

1/2 teaspoon paprika

1 1/2 cups long grain brown rice

3 3/4 cups low-sodium vegetable broth

3/4 cups dry white wine

14-ounce can tomatoes, chopped with juice

1 tablespoon tomato paste

1/2 teaspoon tarragon

1 teaspoon dried basil

1 teaspoon oregano

1 red pepper, roughly chopped

1 green pepper, roughly chopped

3 stalks celery, finely chopped

3 cups mushrooms, washed and sliced

1/2 cup snow pea pods

2/3 cup frozen peas

1/3 cup cashew nut pieces

Salt and pepper to taste

Heat oil in a large, deep skillet and sauté onions until soft. Add paprika and rice and continue to cook for 4 -5 minutes or until rice is transparent. Stir occasionally. Add stock, wine, tomatoes, tomato paste, and herbs and simmer for 10 - 15 minutes. Add peppers, celery, mushrooms, and pea pods and continue to cook for another 30 minutes or until rice is cooked. Add peas, cashews, salt and pepper to taste. Heat through and place on a large heated serving dish.

— Recipe from www.fruitsandveggiesmatter.gov