Tag: meatless monday

Smoked Gouda and Roasted Red Pepper Grilled Cheese – Meatless Monday

by in Recipes, July 21st, 2014

Grilled Cheese with Roasted Red Pepper and Smoked Gouda
For an inventive twist on a comfort-food classic, look no further than this Smoked Gouda and Roasted Red Pepper Grilled Cheese recipe from Food Network Kitchen. By replacing the type of cheese or bread, grilled cheese can be recreated in a number of different ways, from adding fruits like apples for a sweet crunch to throwing in a couple of chiles for a spicy kick. In this recipe, two cheeses are combined to create a unique flavor profile. Try this exciting pairing as a quick lunch or a relaxing dinner; it’s easy, gooey and delicious.

The secret to this combination is in the texture; while Gouda has a remarkable earthy tang, it can’t be used on its own in the sandwich because it doesn’t have the ability to melt in the way required to create the perfect grilled cheese. As a solution, this recipe combines extra-flavorful smoked Gouda with Muenster, a gooey, less assertive cheese. By adding arugula for a nutritional boost and red peppers for a salty kick, you’ll make this childhood favorite anything but boring.

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Buckwheat Noodle Salad — Meatless Monday

by in Recipes, July 14th, 2014

Buckwheat Noodle SaladOn warm, summer days, a cooling salad seems like the ideal bet. It can be frustrating to always go carbless for lunch, however, especially when you’re craving a more filling meal involving pasta and rice. Luckily, there’s a solution. Asian noodle salads are hearty enough to be considered a main meal, but light enough to not weigh you down on a hot day. And, as a bonus, they cook up unbelievably quick.

In Bobby Flay‘s recipe for Buckwheat Noodle Salad, the dressing is made with pungent spices and condiments like tamari, sesame oil and chili sauce, mixed with ingredients like vinegar, sugar, ginger and honey to tone down the heat. Bobby also combines a slew of vegetables, including carrots, cucumbers and peppers, to pack a nutritional punch. The result is a filling and healthy summer meal staple that can be prepared in less than half an hour.

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Spinach Artichoke Pasta Salad — Meatless Monday

by in Recipes, July 7th, 2014

Spinach Artichoke SaladPasta is most often the easiest party staple. It’s quick to prepare and can be amped up in a number of different ways — from using diverse types of pasta like tortellini or penne to using various sauces like pesto, cream or tomato. There’s a pasta for every mood. Still, having a warm and hearty main may not be the most ideal choice for a summer soiree. Luckily, pasta is also a dish that is wonderful when cold, and can be made into a healthy, light salad.

In this Spinach Artichoke Pasta Salad from Rachael Ray, tortellini is used to create a filling meal. The recipe allows the use of all kinds of this stuffed pasta, from chicken to prosciutto, but those going meatless can buy the mushroom-, cheese-, or spinach-filled kinds. Along with the pasta comes the addition of fresh spinach and artichokes to amp up the nutritional factor while the sun-dried tomatoes work perfectly for a salty touch. With a tangy dressing made from garlic, lemon zest, vinegar, ginger, olive oil and thyme, this cold salad is the perfect light summer staple.

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Grilled Eggplant Chickpea Wraps — Meatless Monday

by in Recipes, June 30th, 2014

Grilled Eggplant Chickpea WrapsMaking lunch shouldn’t have to be a long, arduous affair. For extra-busy days, you need something that can be prepared in a flash — and that’s where chickpeas come in. Bursting with protein and fiber, canned chickpeas are already cooked, so all you have to do is rinse and drain them to pack some nutrition into your meal.

In this Grilled Eggplant Chickpea Wraps recipe from the chefs of Food Network Kitchen, the chickpeas are paired with sauteed eggplants for a tangy twist on a Middle Eastern falafel. The mixture is topped with a creamy, garlic-based yogurt sauce and stuffed in a soft tortilla wrap. Top the dish with oregano, tomato, lettuce and cucumber. With this recipe, lunch is ready in 20 minutes flat, and with a side of salad or french fries, you could make it an easy weeknight dinner staple as well.

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Tofu Parmesan Subs — Meatless Monday

by in Recipes, June 23rd, 2014

Tofu Parmesan SubsFor a quick and delicious lunch, there is nothing better than a satisfying sub sandwich. While usually the fillings include deli meats like ham or turkey, you can always adjust your sandwich to include some meatless alternatives like soy, lentils or portobello mushrooms. With the right seasonings, you won’t even miss the meat.

In this Tofu Parmesan Subs recipe from Food Network Magazine, the traditional Italian dish chicken Parmesan gets a vegetarian makeover with tofu, which is stuffed between two slices of crusty Italian bread. The tofu is coated in eggs and covered in a breadcrumb-and-cheese coating, with a pinch of Italian seasoning for flavor. Melted, nutty Parmesan and a tomato sauce made with basil and garlic cover the bread, and a piece of wilted spinach cooked in olive oil packs in a nutritional punch. The result? A filling lunchtime staple.

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Mediterranean Pasta Salad — Meatless Monday

by in Recipes, June 9th, 2014

Mediterranean Pasta Salad for Meatless MondayPasta can be the ultimate comfort food — digging into chewy, succulent pieces of flour mixed with exciting sauces like carbonara and pesto provides a soothing experience that is akin to snuggling in with your favorite blanket. Still, the scorching summer weather can leave you wanting to ditch the heavy, piping entrees and opt for something a bit lighter and cooler. Bring on the pasta salad.

In this Mediterranean Pasta Salad (pictured above) from Food Network Kitchen, the heavy pasta sauce is replaced by a tangy dressing infused with vinegar and mustard. The salad is then topped with sun-dried tomatoes, basil, olives, oregano and a spicy pepper called pepperoncini. To add even more flavor to the dish, two types of cheeses are used to bring the flavors together — traditional creamy feta cheese and a more modern pungent Romano cheese. The combination of the two gives a hearty feel to an otherwise light and cool dish.

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Grilled Portobello Burger with Onion Jam – Meatless Monday

by in Recipes, June 2nd, 2014

Grilled Portobello Burger with Onion Jam While you might think that summer barbecues mean saying goodbye to your intentions to go meatless, thanks to their offerings of rich, juicy beef and grilled chicken, think again. Burgers don’t always have to be made of meat – in fact, vegetarian fillings like lentils and corn can make delicious patties that are simply bursting with flavor.

Food Network Kitchen skips the patty making with a Grilled Portobello Burger with Onion Jam (pictured above). The mushrooms infuse an earthy flavor and chewy texture into the dish, and are steeped in a delicious marinade of olive oil, garlic, balsamic vinegar and thyme, while the horseradish-and-yogurt cream adds a touch of creaminess on top. However, the real star is the onion jam – wine, honey and red wine vinegar combine with the saltiness of red onions to offset the spicy horseradish and add a combination of tastes to the dish.

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Grilled Cauliflower Steak with Israeli Couscous and Olives — Meatless Monday

by in Recipes, May 26th, 2014

Grilled Cauliflower Steak with Israeli Couscous and OlivesWhile burgers, hot dogs and barbecue may be classic picks on Memorial Day, there’s no reason to forgo a Meatless Monday today, as it’s indeed possible to enjoy the tradition of grilling without indulging in meat. The secret is to swap in a different hearty ingredient in place of the usual beef, chicken or pork. Enter cauliflower. Every bit as hefty as a hunk of meat, cauliflower stands up well to high-temperature cooking, so it can be cooked on the grill, and it’s a natural pairing for bold flavors, which makes it easy to dress up with spice rubs and seasonings. Plus, if you slice a head of cauliflower into thick-cut steaks instead of tiny florets, the results are satisfying enough to be served as a main dish for meat eaters and vegetarians alike.

Food Network Kitchen’s recipe for Grilled Cauliflower Steak with Israeli Couscous and Olives (pictured above) is an all-in-one dish that’s both simple to make in a hurry and packed with plenty of tastes and textures. The key to this recipe is the harissa-olive oil mixture that’s rubbed onto the cauliflower before cooking; the warm spice infuses the vegetable as it cooks, and what results is tender, smoky cauliflower every time. Because the cauliflower cooks in throwaway foil wrapping, cleaning up the grill is a cinch. Serve the vegetable with a simple side of lemon-ginger couscous studded with raisins and tangy feta cheese, and finish each plate with green olives and a squeeze of bright lemon juice.

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Spinach Salad with Goat Cheese and Walnuts — Meatless Monday

by in Recipes, May 19th, 2014

Spinach Salad with Goat Cheese and WalnutsCome lunchtime, when all else fails you can nearly always count on a simple salad to save your midday meal. All it takes to pull off a winning recipe is bunch of fresh greens and a light dressing; anything beyond that is a bonus, but it surely helps to bulk up a salad with seasonal produce, hearty protein, and cheese for added sustenance and decadence. Make Rachael’s five-minute green salad with strawberries for a healthy recipe in a hurry; dig into Food Network Kitchen’s classic Greek Salad, packed with Kalamata olives, crumbled feta cheese and juicy cherry tomatoes; or try a top-rated spinach salad.

In just 15 quick minutes, Food Network Kitchen turns out a Spinach Salad with Goat Cheese and Walnuts (pictured above) that’s both good for you and deliciously satisfying. The star of this recipe is the flavor-packed vinaigrette, whisked together with sweet shallots and tangy Dijon mustard. Dress the greens with this simple mixture, and add crunchy walnuts and creamy goat cheese for texture and taste.

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Scrambled Eggs with Ricotta and Broccolini — Meatless Monday

by in Recipes, May 12th, 2014

Scrambled Eggs with Ricotta and BroccoliniWhether you maintain a meatless diet just one day a week or adhere to a vegetarian lifestyle, eggs are surely a welcome addition to your meat-free menu, as they’re versatile, packed with protein and, perhaps best of all, quick to prepare. Because there are multiple ways to cook eggs, you can incorporate them into nearly any meal — even lunch and dinner. The next time you make fried rice, try serving sunny-side up eggs atop the dish to add substance, or bake eggs in tomato sauce for a rustic Italian supper.

Food Network Kitchen sticks with a scrambled centerpiece in its fuss-free recipe for  Scrambled Eggs with Ricotta and Broccolini (pictured above). While this 20-minute meal is a cinch to prepare, it’s a dressed-up version of the everyday scrambles you likely ate as a child; instead of calling for American cheese, this recipe incorporates rich ricotta to create a creamy taste, and it swaps in vibrant Broccolini in place of traditional peppers and onions. It’s important to stop cooking the eggs once they’re set to yield tender, fluffy results every time. Finish the eggs with a sprinkle of Parmesan cheese, and serve with bread to round out the meal.

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