Tag: meatless monday

Whole-Wheat Cherry Tomato Zucchini Pan Pizza — Meatless Monday

by in Recipes, July 11th, 2016

Whole Wheat Cherry Tomato and Zucchini Pan PizzaWe love the freshness and abundance of July produce, but finding creative uses for all those veggies can feel daunting sometimes. While large tossed salads are a great go-to, you don’t always have lots of lettuce on hand (and, face it: we can eat only so many salads), and that’s where pizza steps in.

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Ree’s Black Bean Burgers — Meatless Monday

by in Recipes, July 4th, 2016

Ree Drummond's Black Bean BurgersIf you’re looking for a game-changing veggie burger recipe to wow your guests this July 4th — look no further. Beans are usually a go-to substitute for meat in tacos and chilis, but they’re also versatile enough to make into out-of-this-world veggie burgers.

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Grilled Vegetables with Couscous and Yogurt Sauce — Meatless Monday

by in Recipes, June 27th, 2016

Grilled Vegetables with Couscous and Yogurt SauceWhen you’re craving the delicious flavors and unique textures of summer grilling but you’re short on time (or you don’t have the outdoor space for a grill), meet your summertime life saver: the grill pan. Grilling vegetables indoors will give them the same tender quality as cooking them on a grill, without the hassle of the setup or cleanup work.

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Cheesy Grits with Fried Eggs and Vegetables — Meatless Monday

by in Recipes, June 20th, 2016

Cheesy Grits with Fried Eggs and VegetablesCheesy grits are a classic side to any breakfast dish at the diner, but they can also act as a mild base for a savory dinner bowl. With the addition of some light protein and garden-fresh vegetables to this comforting favorite, grits can be reborn as a flavor-forward meatless dinner.

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Giada’s Tri-Colore Orzo — Meatless Monday

by in Recipes, June 13th, 2016

Giada's Tri-Colore OrzoOrzo has a reputation as a pasta ideal for soups, but the rice-shaped noodles can also star as the base of a great pasta salad. Since orzo is small in size, it can be mixed with other salad fixings, like fresh vegetables and cheese, without overshadowing them. And although mayo-based dressings are a classic standby, swapping them for an oil-based dressing can lighten up the dish without skimping on flavor, as it does in Giada De Laurentiis’ pasta salad (pictured above).

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Risotto with Asparagus — Meatless Monday

by in Recipes, June 6th, 2016

Risotto with AsparagusSummer is nearly here, but that doesn’t mean you can’t indulge in comforting fare, especially when it stars seasonal produce. This Risotto with Asparagus, featured in Food Network Magazine, uses two kinds of cheese, nutty Parmesan and tangy Robiola, to pack in plenty of flavor and lend the signature creamy texture that risotto is known for. Using an aromatic thyme-and-asparagus broth instead of the usual chicken stock to slowly cook the rice keeps this risotto meatless without skimping on any of the taste. Serve tender asparagus tips on top to add a subtle texture to the plate.

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Roasted Portobello Mushroom Burgers with Blue Cheese — Meatless Monday

by in Recipes, May 30th, 2016

Roasted Portobello Mushroom Burger with Blue Cheese You’ve planned everything perfectly for your Memorial Day barbecue, but an entree for the vegetarians has you stumped? No worries: Portobello caps make a wallet-friendly and easy pick when you want to sidestep the burger meat. The mushrooms are meaty (but meatless) and satisfying, making them a go-to swap for even the biggest meat eaters. And since the portobellos are mild in taste, they’re incredibly versatile, so you can serve them with the same sides and buns as the rest of the burgers on the grill.

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Falafel Salad with Hummus Dressing — Meatless Monday

by in Recipes, May 23rd, 2016

Falafel Salad with Hummus DressingIf you’ve just about had it with your usual salad routine of lettuce and dressing, it’s time to dress up your greens with one hearty, satisfying addition: falafel. Made with bold spices and mashed chickpeas, falafel are golf-ball-size rounds that boast all the heft of meat in your salad, without the actual meat.

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Warm Tortellini and Roasted Vegetable Salad — Meatless Monday

by in Recipes, May 16th, 2016

Warm Tortellini with Roasted Vegetable SaladYou know those pasta salads in which elbow macaroni are caked with gloopy mayonnaise and mixed with too-crunchy carrots and celery? This pasta salad isn’t that — at all. Food Network Magazine reworked the traditional picnic side dish into a lighter, fresher alternative, and there’s not a dollop of mayo in sight.

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Roasted Cauliflower Steaks — Meatless Monday

by in Recipes, May 9th, 2016

Roasted Cauliflower SteaksNow, this is a kind of steak that we crave come Meatless Monday. Instead of beefy chops, make vegetables the star of the meal, as Valerie Bertinelli does with this fuss-free dish featuring cauliflower from Food Network Magazine.

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