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Meatless Monday: Shakshuka

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Shakshuka doesn’t translate to “ultimate breakfast for dinner meal,” but it probably should (because that’s exactly what it is). The traditional Middle Eastern dish, which has recently developed a fan club throughout the US, combines garlicky tomato base with a large dollop of harissa for some heat. Slowly poach eggs in the sauce until they’re set (but still runny in the center) — aka perfectly cooked for max bread-sopping opportunities. Sprinkle with fresh herbs and a few grinds of black pepper, then enjoy for dinner, for breakfast or whenever.

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Meatless Monday: Margherita Pizza with Olive Oil Dough

Margherita Pizza

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Want an easy trick for mustering up a smile on a Monday? Eat pizza. This classic recipe has no haters for a reason — it’s simple, delicious, and wonderfully hearty (not to mention completely vegetarian). Don’t be intimidated by the dough; while it’s time-consuming, it’s very simple to prepare. As an alternative, ask your local pizza place if they’ll sell just their dough. Once it’s ready, just roll it, top it and bake it. In a few minutes, you’ll be in pie heaven, no delivery required.

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Meatless Monday: Pesto Lasagne

Pesto Lasagne

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

If there’s anything you should be hoarding right now, it’s summer’s fresh herbs. In a matter of weeks, they’ll be gone, disappearing from the landscape just as the days start to seem shorter. Take action while you can with pesto. Make as much basil-based pesto as you can (ideally using pine nuts and pecorino). Reserve half of it to make Debi and Gabriele’s rich vegetarian lasagne. Freeze the rest of the pesto in ice cube trays, so that you can store them until you want to add a bit of summery flavor on a cold winter day. And then enjoy this hearty dish and be happy that bathing suit season is officially over.

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Meatless Monday: Peach Salad with Tomatoes and Feta

Peach Salad

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

 

Bad news: There are only a few glorious summer days left. Good news: Peaches are in their prime. Eat them.

Biting into one of these ripe little gems, with their oddly velveteen skin and juicy flesh, is guaranteed to make you appreciate the end of summer. But a single peach is not dinner. To turn the pie favorite into a savory meal , Kelsey adds chopped heirloom tomatoes and sharp feta cheese with a tangy basil-Dijon dressing. The dish is simple and packed with late-summer flavor, making it ideal for an outside meal as you enjoy every last bit of sunshine.

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Meatless Monday: Three Bean Salad with Jalapeno-Cilantro Vinaigrette

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

If we were to choose one quality that unifies vegetarian dishes and sets them apart from their meatier counterparts, it’s the crunch factor. That satisfying sensation, delivered upon the first good-for-you bite, is one of life’s great pleasures (on par with walking shoe-less in the sand and smelling the salt spray off the ocean). This salad, which appears to be a standard bean-and-corn situation, has unexpected layers of flavor thanks to coriander seeds, cilantro leaves, honey and lime juice. String and wax beans act as the crisp foil to smooth cannellini, and all three are benefited by the toothsome pop of freshly shucked corn (not to be underestimated). The dish is designed to have a kick — it’s tossed in a zippy jalapeno vinaigrette — but if you’re not a fan of heat, simply remove the pepper’s seeds before making the dressing. Serve and crunch away.

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Meatless Monday: Baked Finger Eggplants, Yogurt and Cucumber

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Though virtuosity often prevails in the vegetable kingdom, there is the occasional specimen that seems ideal for decadence. Eggplants, the glossiest breed of the dangerous-sounding nightshade family, typically lead the pack in rich pairings. (Can you resist the fried goodness of eggplant Parmesan or cheesy lasagna?) Today’s meatless recipe, however, is decidedly lighter, thanks to a simple preparation: The vegetables are quickly brushed with a slick of olive oil, then baked in a 400-degree oven. Without the crutch of crispy skin or tangy tomato sauce, the eggplant’s own earthy flavor shines. Served with a crunchy, refreshing cucumber-yogurt sauce, the eggplant evokes Mediterranean flavors without leaning too hard in a particular regional direction. And while this dish is quite healthy, it’s still as creamy and richly flavored as ever.

Proving once again that, sometimes, it’s good to be a little bad.

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Meatless Monday: Watermelon Gazpacho

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Are you a soup person? You either love it or hate it and, most likely, you’ll instinctively announce your chosen camp. This fruity gazpacho is for the pros — the soup lovers who puree with vigor and slurp in solidarity. Sweet, ripe watermelon, tomatoes, serrano chiles and cucumbers are blended until smooth, forming a vibrant, refreshing stew that will make wonder why you weren’t eating this dish all summer. Crumbled feta cheese and a sprinkle of dill offer a hint of tang, while a few extra cubes of watermelon lend satisfying body to the overall dish. And since the entire recipe comes together in just 15 minutes, it’s the perfect last-minute dinner for a hot summer night (or for convincing soup foes to come around).

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Meatless Monday: Smoked Panzanella

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Sure this salad uses peak produce — cherry tomatoes, bell peppers, snap peas — but it’s the day-old bread that really gets top billing. Traditional recipes for this classic Tuscan dish call for soaking bread (in water or another liquid) before tossing it with other salad ingredients. Kelsey adds extra crunch and flavor to her dish by baking her cubed bread in the oven before combining it with the other ingredients. Smoked mozzarella lends just enough heft to this otherwise light meal — its rich taste subbing in for (completely unmissed) bacon. Best of all, this easy recipe can be made in minutes, so the only thing you’ll need to worry about is grabbing a fork and digging in.

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Meatless Monday: Zucchini Ribbon Pasta

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

It’s that time of year when zucchini is everywhere, whether you’re growing it, getting a pile from the CSA or accidentally purchasing a crateful from the farmers’ market (we get it — they looked that good). But now you’re left wondering, what am I supposed to do with this stuff? The answer: Make this zucchini ribbon fettuccine. Ellie Krieger laces green and yellow squash ribbons throughout  whole wheat pasta before topping the whole dish with grated Parmesan and fresh herbs. Red pepper lends just enough kick to keep things interesting — and ensures that you’ll be making this bright dish again soon. Give your tomato sauce a break and enjoy the season’s bounty (or rather, find a reason to feel less guilty about all that green).

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Meatless Monday: Eggplant Steaks

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Eggplant is the missing link between meat and vegetable. Hefty, hearty and eager for seasoning (or cheese or a spot between two buns), sliced eggplant is also easy enough to slap under a broiler and serve in a hurry. To up the appeal for carnivores, slather steak and Worcestershire sauces on each slice before browning. Whenever cheeseburger cravings strike, sprinkle some Parmesan and have a meaty meatless meal ready in under 10 minutes.

Eggplant Steaks

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