Tag: meatless monday

Roasted Zucchini Flatbread — Meatless Monday

by in Recipes, August 11th, 2014

Roasted Zucchini FlatbreadPizza can be the ultimate comfort food — rich, gooey mozzarella on soft pizza dough is the perfect treat when you just need a little pick-me-up. But it’s not always the quickest or the healthiest option to make. Try a warm, cheesy flatbread as an alternative — by simply using store-brought pita slices and topping them with any combination of cheese and vegetables that you want, you can re-create a pizza for dinner with hardly any effort at all.

In this Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese and Almonds recipe, the zucchini is baked with a drizzle of olive oil to give it a charred, smoky flavor, and is then added to the hummus and crumbled goat cheese to bring out a combination of textures. The pita bread is grilled through to keep it soft and warm, and serves as the perfect base for the ingredients. Easy and flavorful, this is a summer recipe worth raving about.

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Veggie Mini Burger Pita — Meatless Monday

by in Recipes, August 4th, 2014

Veggie Mini Yogurt PitaFor a bite-size treat that’s perfect for a lazy summer barbecue, try your hand at these meatless mini burgers by Jeff Mauro. Ready-made veggie burger patties tend to be unhealthy due to their use of mock meats, and are full of sodium, which often leads to people skipping them altogether. With a few inventive ideas and a food processor, however, you can create a meatless alternative that is as flavorful as it is healthy.

In this Veggie Mini Burger Pita with Cucumber Yogurt Sauce recipe, the patties are made with a mix of quinoa and cannellini beans to kick up their protein content and are seasoned with breadcrumbs, spices, cilantro and garlic. They are then stuffed into soft pita bread and topped with a creamy, tangy yogurt-based dressing for an added pop of flavor. Try these at your next barbecue for a healthy dish all party guests will enjoy.

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Caramelized Onion, Mushroom and Gruyere Quiche — Meatless Monday

by in Recipes, July 28th, 2014

Onion, Mushroom and Gruyere QuicheQuiche is perfect when you’re in the mood to indulge. Made by baking creamy eggs with cheese and preparing them in a buttery pastry crust, this French specialty is a great dish for an extraordinary occasion, and because of its hearty ingredients, it also works as a warming dinner staple. The best part of this dish is its versatility — from smoked meats or vegetable proteins, to different types of cheeses and various vegetables, it can be altered to suit your mood.

In this Caramelized Onion, Mushroom and Gruyere Quiche with Oat Crust recipe from Ellie Krieger, the pastry crust is lightened up by the use of oats, low-fat buttermilk and cooking spray. This makes the crust an incredible source of fiber, without losing the buttery feel of a perfect pie crust. The filling involves a selection of mushrooms and onions to pack in some more nutritional punch, and the creamy Gruyere cheese adds a salty, tangy touch. With flavors this good, you’ll get the feel of an indulgent treat without all the extra fat. Breakfast for dinner, anyone?

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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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