Tag: meatless monday

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.

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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.

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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.

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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.

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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.

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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.

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Mushroom Wellington with Creamy Carrot Sauce — Meatless Monday

by in Recipes, December 21st, 2015

Mushroom Wellington with Creamy Carrot SauceThe roasted turkey, the glazed ham, the standing rib roast, the rack of lamb — there are many ways to make meat the star of your holiday spread, while the veggies often get relegated to the side-dish selection. But that doesn’t have to be the case. Enter this mushroom-instead-of-beef Wellington.

While traditional beef Wellingtons may feature a tenderloin in the center, Food Network Magazine’s Mushroom Wellington with Creamy Carrot Sauce swaps that out and replaces it with a combination of hearty, earthy portobellos and shiitakes. Scented with fresh thyme and a splash of white wine, this filling is full of flavor as well as meaty and substantial. Just like the classic version, this one too features a golden-brown, flaky puff pastry shell to hold the filling, which gives it the striking, holiday-worthy appearance you crave.

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Kale and Pistachio Pesto Spaghetti — Meatless Monday

by in Recipes, December 14th, 2015

Kale and Pistachio Pesto SpaghettiWhile basil often claims the starring role in traditional pesto recipes, this vibrant green sauce can surely be made with just about any other green, which means that even when fragrant basil is out of season, like it is now, post-steamy days of summer, you can enjoy this quick-fix favorite. Food Network Kitchen’s recipe for Kale and Pistachio Pesto Spaghetti not only calls for kale as the leafy green, but it also puts pistachio nuts to work in place of the classic pine nuts.

“Kale adds a rich earthy note and brilliant green color to this hearty pesto,” the chefs in Food Network Kitchen said, and because this top-rated recipe comes together in only 35 minutes, it’s a go-to pick for those nights when you’re strapped for time. To boost the healthy factor here, Food Network Kitchen chefs opt for whole-wheat spaghetti, but they don’t compromise on flavor: Bold garlic and nutty Parmesan cheese round out the flavor of the sauce. According to the chefs, “This makes about 1 to 1 1/2 cups pesto, which would also be good on fish, chicken, pork or steak,” so keep this recipe in your back pocket even when you’re cooking for Meatless Monday.

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Vegetable Noodle Soup — Meatless Monday

by in Recipes, December 7th, 2015

Vegetable Noodle SoupWhile some soups require hours of slow simmering to achieve their best flavor, it’s indeed possible to turn out the best results in a hurry — think just 30 quick minutes. Food Network Kitchen’s Vegetable Noodle Soup, a fan-favorite recipe with a 5-star rating, comes together quickly once you’ve prepped the veggies and added them to the pot, since the noodles are cooked right in the broth as it boils. To finish, brighten up the soup with fresh herbs and a squeeze of lemon juice for satisfying results.

While this recipe is speedy enough to make and take for lunch, Food Network Kitchen notes that you can also freeze it for later. “Freeze any leftovers or make a double batch to have plenty on hand,” the chefs in the Food Network Kitchen explain. They add, “You can stir in some cooked chicken or mini-meatballs, if desired, for another meal,” so keep it on hand for when you’re not celebrating Meatless Monday too.

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Mini Mac and ‘Shrooms — Meatless Monday

by in Recipes, November 30th, 2015

Mini Mac and 'ShroomsCream, cheese, pasta — there’s not much to dislike when it comes to classic macaroni and cheese. But to add even more flavor and an extra layer of heft, try stirring in some fresh add-ins to the mixture the next time you make it. While Ina Garten layers her casserole with sliced tomatoes and Rachael Ray showcases golden butternut squash, Food Network Magazine opts for plenty of mushrooms for hearty, earthy results.

Easy to make and full of the warming comfort you crave in macaroni and cheese, this recipe for Mini Mac and ‘Shrooms features a next-level cheese sauce that’s made with two kinds of bold cheeses: Taleggio (or Brie, if you prefer that) and pecorino. Once the buttery, creamy sauce is smooth, round out the dish with the pasta and a mix of mushrooms, including meaty creminis. For an added layer of texture, Food Network Magazine finishes each bowl of mac with buttery breadcrumbs for subtle crunch.

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