Tag: meatless monday

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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Chiles Rellenos — Meatless Monday

by in Holidays, Recipes, May 5th, 2014

Chile RellenosWhile Mexican-inspired meals, like tacos, quesadillas and tortilla soup, may be in frequent dinner rotation in your home, there’s perhaps no better day of the year to cook them up than today, Cinco de Mayo. Celebrate the event with an impromptu fiesta complete with an inspired spread featuring rich refried beans, Rachael’s fresh guacamole and Alton’s tres leches cake for dessert. As a main course, skip such meaty dishes as fajitas and burritos and instead focus on chiles rellenos; showcasing peppers and cheese, these over-the-top indulgences are often naturally vegetarian.

Food Network Kitchen’s top-rated Chiles Rellenos (pictured above) is a fan-favorite recipe packed with the bold flavors of poblano peppers and tomato sauce spiced with a serrano chile. After charring the poblanos, stuff them with Mexican string cheese and dunk them in flour and a cumin beer batter to create the light coating ideal for deep-frying. The key to making these chiles lies in the stuffing process; after filling them with cheese, it’s important to seal the openings shut with a toothpick so the cheese doesn’t seep out into the oil. Serve these crispy, golden-brown beauties atop the smooth tomato sauce for an impressive plate worthy of Cinco de Mayo.

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Pasta with Roasted Broccoli and Almond Tomato Sauce — Meatless Monday

by in Recipes, April 28th, 2014

Pasta with Roasted Broccoli and Almond Tomato SauceHearty, quick to make and guaranteed to please the whole family, pasta’s a go-to dinner on even the busiest weeknights, and it’s a Meatless Monday mainstay on account of how simple it is to swap out the meat in most recipes. But when everyday marinara night has become a tired ritual at your table, look to dressed-up sauces to spruce up supper. Pesto, primavera and rich cream sauces are all tried-and-true picks, as are tomato-based sauces that become extra special when mixed with bold, fresh ingredients.

A top-rated fan favorite that is as easy to prepare as it is strikingly presentable, Food Network Magazine’s Pasta with Roasted Broccoli and Almond Tomato Sauce (pictured above) is made with just a handful of ingredients. The secret to this sauce lies in the food processor, which will help in making the two-part sauce: After blending roasted almonds with garlic, add olive oil and basil to create a smooth pesto-like mixture, and later whirl tomatoes in the same food processor until they, too, are pureed. Tender broccoli adds a welcome hefty bite to the sauce, which is best served with long noodles.

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Rachael’s Greek Salad — Meatless Monday

by in Recipes, April 21st, 2014

Greek SaladFresh, simple and vibrant, salads are fuss-free meals that can come together in mere minutes, but if they’re not beefed up with plenty of ingredients and a rich, flavorful dressing, often they’re not satisfying for a main dish. The key to preparing a hearty salad is opting for hefty add-ins with bold tastes — but you don’t need meat to do that.

Rachael’s Greek Salad (pictured above) is a colorful take on the classic recipe that can be on the table in less than 15 minutes. Instead of relying on a bed of lettuce for the base of her salad, Rachael fills the plate with fresh vegetables, like juicy tomatoes, cool cucumber, and both crunchy bell and Cubanelle peppers. Traditional kalamata olives offer a salty bite to the salad, while parsley adds brightness. No Greek salad is compete without tangy feta cheese, and Rachael opts for slices of authentic Greek feta for a decadent topping before finishing the dish with a simple red wine vinaigrette. Serve warm pita bread as a hearty accompaniment, and use it to sop up the oregano-laced dressing.

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