Growing up, if it was Monday, it meant dahl rice (lentil soup with basmati rice) and potato tikis (similar to latkes)!
When I first came across "Meatless Mondays," I was curious about the site and read more about it - http://www.meatlessmonday.com/
Meatless Mondays is a non-profit initiative in association with John Hopkins' Bloomberg School of Public Health.
For a start, here's a quick and simple gluten-free recipe for Asparagus Quesadillas.
10 Asparagus Spears (cooked - steamed/sauteed/frozen
if frozen, warm and season)
2 Corn Tortillas
1/2 cup Rice Shreds (Gluten/Soy/Lactose-free Cheese*)
1T Coconut/Olive Oil
1/2t Chilies/Red Pepper Flakes
Salt Sea Salt or Herbamare for more flavor
1t Dill/Basil (Whichever is your fav!)
*Please note that the Rice Shreds do contain casein.
Warm asparagus (if using leftovers) along with tortilla to save time esp. if you are starving. (See below.)
When asparagus seems warm, place in center of tortilla.
Sprinkle Rice Shreds, chilies/red pepper (optional), salt and any herbs, i.e., dill, basil. Fold the tortilla in half with spatula. Press with back of spatula a couple of times. Cook for 2 minutes or until cheese starts to melt and looks bubbly. Simple and easy - you can substitute with most frozen veggies or other vegetable leftovers - just warm them first with some seasoning.
Remove and cut into quarters with pizza cutter or knife. You can add some zesty sauce on top (try one of the San-J Sauces) if you would like a little extra kick!