Jen Moore, founder of the home meal delivery service Meez Meals, offers new meatless meals every week, delivered prepped and ready-to-go to help members easily whip up delicious home-cooked meals. The recipes present vegetable-packed meals with inventive flavors. Here, Jen shares a few of her favorite go-to tricks for subbing veggies in for carb-rich foods like bread and pasta.
1) Cauliflower “Rice” We’ve fallen in love with this trick. Pulse cauliflower in a food processor, then steam or sauté it and use in place of rice. We love it with curry flavors, like the Curried Cauliflower with Almonds & Parsley below, and Roasted Artichokes de Andalucia, where it gets topped with a Spanish parsley and green olive sauce. 
2) Zucchini Ribbon Noodles Cut zucchini into ribbons on a mandolin and use in place of noodles. They absorb the flavor of Asian sauces like a dream and are fabulous with Italian flavors. (They’re also great raw with lemon vinaigrette.)
3) Spaghetti Squash Pasta Roasted spaghetti squash naturally cooks up as spaghetti-like strands. It tastes great with marina sauce, particularly with a sprinkle of feta over the top.
4) Serve on a Salad How many times have you seen restaurants plate the main course on top of greens? Well take this idea into your own kitchen. We serve almost anything over a bed of greens at home. They can be raw or sautéed, whatever seems like it will complement the flavors best. We love this trick with everything from enchiladas on a bed of sautéed spinach to pot pie dished up over arugula.
5) Eggplant Grillers Build a sandwich on roasted eggplant rounds instead of bread. They’re delicious hot with basil pesto and fresh mozzarella, cold with hummus and cucumbers and everything in between.
6) Polenta Anything We’re stretching the veggie definition on this one, but we couldn’t resist adding cornmeal polenta to the list. It’s lower-calorie and lower-carb than pasta, and it makes the perfect base for sautéed vegetables in a delicious sauce. Or toasted and crumbled on a salad. Or topped with cheese and served with soup. The options are endless.
Jen has an M.B.A. from the Kellogg School of Management at Northwestern University and a bachelor’s degree in political science from Bowdoin College in Brunswick, Maine. Before founding Meez Meals, Jen was a successful brand manager at Unilever and Barilla. In her spare time, Jen enjoys spending time with her husband and three-year-old son, hiking and enjoying a good book.
