Tag: meatless monday

Broccoli Pesto Pizza — Meatless Monday

by in Recipes, February 22nd, 2016

Broccoli Pesto PizzaHomemade pizza in 30 minutes — yes, it’s possible, and it’s shockingly easy to pull off. The key to any speedy pie is a ready-to-go pizza dough so you’re not waiting on the yeast to rise. After that, it’s all about layering the sauce and toppings and baking it for just a few minutes.

In this go-to recipe for Broccoli Pesto Pizza, a store-bought whole-wheat dough provides the crust for this fuss-free pie, while a blanket of no-cook broccoli-basil pesto serves as the base layer of flavor on top. When it comes to the cheese, opt for a creamy, crumbly goat cheese for a welcome tangy bite in place of the usual mozzarella, and add fresh tomato slices for brightness. After just a quick bake in the oven, finish this top-rated pizza by sprinkling it with nutty Parmesan, fragrant basil and red pepper flakes for subtle heat.

Read more

Vegetarian Sloppy Joes — Meatless Monday

by in Recipes, February 15th, 2016

Vegetarian Sloppy JoesGround beef may be the usual centerpiece of a classic sloppy joe, but these family-friendly favorites can indeed be made meatless. All it takes is one key ingredient: tofu. Even if you think you’re not a fan of tofu or if you’ve simply never tried it before, we’re here to tell you that it’s just what you need to use in these hearty, flavor-packed Vegetarian Sloppy Joes from Food Network Magazine.

Since tofu on its own is mild, it picks up the taste of whatever you cook it in; think of it as a blank culinary canvas. And when you opt for the extra-firm tofu, which this recipe calls for, it can be crumbled and sauteed just like ground meat. Here it’s simmered in a homemade sloppy joe sauce studded with fresh vegetables and laced with bold chili and garlic powders, plus tangy ketchup and a splash of chili sauce. For added taste and texture, finish each sloppy joe with a slice of gooey cheddar cheese and crunchy pickles, then round out the dish with a tried-and-true sloppy joe side dish: golden Tater Tots.

Read more

Rice Bowls with Fried Eggs — Meatless Monday

by in Recipes, February 8th, 2016

Rice Bowls with Fried EggsAs with soup and tacos, there aren’t exactly rules when it comes to creating a rice bowl, just a set of loose guidelines that you can follow to craft your ultimate finished product. Rice will provide a blank-canvas base, much like broth in a soup and a shell in tacos; then it’s up to you to pick the veggie add-ins and a protein. The options are seemingly endless — not to mention convenient. If you find yourself with a refrigerator full of strays, like that half-full container of prepared rice, those two random carrots and a handful of black beans, you’re well on your way to a complete dinner. Food Network Magazine utilized a similar approach in its recipe for Rice Bowls with Fried Eggs, which is easy enough that you can execute it on even the busiest of weeknights in just 30 quick minutes.

Featuring a hearty base of ready-to-go brown rice, these fuss-free bowls are topped with earthy shiitake mushrooms and tender broccoli, as well as bright snow peas. Sauteing the veggies in a mixture of tangy teriyaki sauce and a squeeze of Sriracha ensures that there will be plenty of flavor and a bit of subtle spice throughout. To bring even more heft to the bowl, finish the dish with a sunny-side-up egg for a boost of protein, and drizzle with more Sriracha for added heat.

Read more

Winter Layered Salad with Beets and Brussels Sprouts — Meatless Monday

by in Recipes, February 1st, 2016

Winter Layered Salad with Beets and Brussels SproutsTake it from the chefs in Food Network Kitchen: When it comes to salad, “Layered is the new chopped.” And when it comes to building a satisfying bowl of greens, it’s all about keeping you interested in what’s on your plate — or, in this case, what’s in the bowl. Think beyond lettuce and dressing — but don’t lose sight of them — and add bright pops of colorful ingredients, add-ins with plenty of texture, and a mix of fruit and vegetables. To keep the visual appeal in play, try layering all of the ingredients to show off each one’s distinct look.

Stacked with a whopping seven ingredients, not including the Dijon-laced vinaigrette, Food Network Kitchen’s Winter Layered Salad with Beets and Brussels Sprouts offers the best in seasonal fare, including juicy pink grapefruits, as well as hearty pearled barley to keep you full. “We love the tender-chewy barley, but it can be swapped out for your favorite whole grain, like brown rice or quinoa,” the chefs in Food Network Kitchen note. They add, however, “Don’t skip the walnuts — the toasty-nutty little guys are our favorite part.”

Read more

Slow-Cooker Lasagna with Spinach and Mushrooms — Meatless Monday

by in Recipes, January 25th, 2016

Spinach and Mushroom LasagnaWhile most lasagna recipes are relegated to weekend cooking, when you have the time to devote to a slow-simmering sauce and baked casserole, this showstopping how-to from Food Network Magazine is set to change that with the help of one key kitchen tool: the slow cooker.

Thanks to this trusty machine, you can simply assemble this Spinach and Mushroom Lasagna in the afternoon and then come back to a ready-to-eat dinner hours later. Just like a traditional lasagna, this hearty recipe comes together with plenty of decadent cheese — including a creamy ricotta-herb mixture studded with spinach and earthy mushrooms, as well as gooey mozzarella — but instead of being built in a baking pan, it’s layered right in the slow cooker. Bonus: There’s no need to make a tomato sauce from scratch. Pick up your favorite jar of marinara instead, and let it shine in this top-rated supper.

Read more

Portobello-Chickpea Wraps — Meatless Monday

by in Recipes, January 18th, 2016

Portobello-Chickpea WrapsWhen you take away the meat from a sandwich, you want to be left with more than just a slice of cheese between two pieces of bread to guarantee a hearty sandwich. Fresh vegetables, bold spreads and a mix of textures are all key to turning out a satisfying meal, and Food Network Magazine’s Portobello-Chickpea Wraps deliver on all fronts.

In place of a beefy filling, this easy-to-make recipe stars earthy portobello mushrooms, which become tender and full of concentrated flavor when roasted with sweet onions and herbs. Roll them up in a lavash with a smear of smashed chickpeas and tangy balsamic vinegar, plus a duo of creamy cheeses and peppery arugula, then quickly bake the wraps so the bread toasts and the cheese turns gooey. To keep the meal simple and fresh, round out the sandwich with a quick-fix salad of simply dressed arugula, juicy tomatoes and more chickpeas.

Read more

Healthy Farro Fried “Rice” — Meatless Monday

by in Recipes, January 11th, 2016

Healthy Farro Fried Meet your new favorite grain: farro. This hearty ingredient is a staple in Italian cooking and is similar in look and texture to the everyday barley you likely already know. It’s prepared like barley, and rice, too; all you need to do to guarantee a just-right chewy texture is boil the farro for a few minutes. According to the chefs in Food Network Kitchen, farro is “often added to soups and risotto but works as a terrific substitute for rice in this easy stir-fry.”

Just as an ordinary stir-fry stars colorful veggies and a tangy sauce, so too does this quick-fix dinner, featuring vibrant carrot, peas and pea sprouts. Scrambled eggs give the stir-fry added heft, while chopped ginger and rich soy sauce add bold flavor and cool scallions deliver a welcome freshness. Since the farro can be boiled and cooled a day ahead, the rest of the stir-fry comes together in a hurry — all you’ll need to do is warm it up, just as you would cooked rice — which means that it’s indeed possible to turn out a healthy, satisfying supper on even the busiest of weeknights.

Read more

Healthy Two-Bean Chili That’s Easy Enough for a Weeknight — Meatless Monday

by in Recipes, January 4th, 2016

Weeknight Two-Bean ChiliThe New Year is here, and with the arrival of January 1 likely comes a healthy-eating mindset as well. But no matter how strictly you plan to adhere to your resolutions, chances are you’re not willing to compromise on flavor — or the time it takes to prep a meal. Enter Food Network Kitchen’s fast-fix chili to save the day.

Every bit as hearty as a beefy main dish, this Weeknight Two-Bean Chili gets its heft from a duo of beans and a welcome punch of bold, smoky flavor from a combination of chili powder and Chinese five-spice powder. All it takes is a few minutes of simmering to bring the flavors of the tomato-based chili together, while a bed of brown rice and a topping of cheddar cheese when serving rounds out the meal and offers the decadent bite you crave. Since this good-for-you chili can be on the table in only 30 minutes, it’s a go-to pick on hectic nights when supper can’t come soon enough.

Read more

All About Meatless Monday on The Kitchen

by in Recipes, Shows, January 2nd, 2016

Beet Burger with Citrus Caper AioliDo your New Year’s resolutions include some form of better-for-you eating? The Kitchen‘s co-hosts introduced a doable idea this morning: the Meatless Monday effort, which promotes meat-free eating one day each week. Here on FN Dish, we participate in the measure every Monday by sharing new, approachable recipes that, while vegetarian, are full of the bold, fresh flavors any carnivore would crave. Check out some of our past comforting picks, like gooey mac and cheese, baked eggs and veggie burritos, and read on below to see how Jeff Mauro, ever the meat lover, ditched the beef burger for a beet-based one.

Made with a hearty filling of ground beets, crunchy walnuts and chewy brown rice, Jeff’s easy Beet Burger with Citrus-Caper Aioli is seared until crisp on the outside and tender on the inside, just like a traditional beef patty. He swaps out the classic bun in favor of a lighter alternative — cool, crisp Bibb lettuce leaves, which serve as cups that can be topped with the beet burger and a dollop of his creamy, tangy aioli laced with orange juice.

Read more

Baked Eggs with Curried Spinach — Meatless Monday

by in Recipes, December 28th, 2015

Baked Eggs with Curried SpinachIf holiday guests are lingering at your house this week — and surely looking for something to eat — stick with easy, speedy all-in-one meals to save you prep time in the kitchen, especially when it comes to breakfast. For morning meals and a hearty meat-free option any time of day, eggs are a go-to pick to deliver filling, protein-rich dishes. And, perhaps most importantly during the busy holiday season, they cook up in a flash.

For a next-level spin on the usual egg-and-toast plate, Food Network Kitchen chefs introduce the warm, slightly smoky flavor of curry in their quick-fix recipe for Baked Eggs with Curried Spinach, featured in Food Network Magazine. Just as you’d simmer eggs in marinara sauce for classic eggs in purgatory, this recipe comes together by cooking the eggs on a bed of spinach, curry sauce (the store-bought kind is A-OK) and red lentils, which deliver extra heft. A splash of heavy cream adds a luxurious richness to the dish, while warm naan bread offers welcome possibilities for dunking and soaking up the savory sauce. Though eggs may be traditionally thought of as a morning meal, keep this recipe on hand for fuss-free lunches or a lighter dinner too.

Read more