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Meatless Monday: Panzanella

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?

Feeling the meat sweats after a weekend of Father’s Day grilling? Lay off the burgers, dogs and chops in favor of this light panzanella. The Tuscan bread salad is ideal for summer, relying on simple and fresh ingredients like tomatoes, cucumbers and red onions (or anything that’s in season at your local market). Revive day-old loaves in some water, then toss the crumbs with vegetables, sprigs of fresh basil and red wine vinaigrette. Dive in quickly — it won’t take long for them to soak up all the punchy flavors and juices.

Panzanella

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Meatless Monday: Zucchini Chili

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?

The dog days of summer will inevitably call for cooling salads and chilled soups. But before those evenings of endless humidity hit, consider a make-ahead meal that merges the best of two seasons. Rachael’s zucchini chili revamps the quintessential winter dish to use summer’s best (and most abundant) bounty. Chopped zucchini gets a spicy kick from cumin, coriander and poblano peppers. Deglaze the pan with beer, then serve the light vegetarian stew over spinach-cilantro rice or as a standalone bowl topped with crushed tortillas.

Zucchini Chili

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Meatless Monday: Monster Mushroom Burger

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?

There are so many ways to make vegetables a part of our summer meals: as refreshing side salads, satisfying mains or the stars of our backyard cookout, like this stellar Monster Mushroom Burger from Bobby Deen. The earthy portobello “patty” is far tastier than any frozen faux-meat alternative, and takes just as little time to prepare. Brush the caps with balsamic vinegar, toss them on the grill and in a few short minutes, the flame-kissed fungi will absorb the wonderful smoky aroma of the grill. Combined with baby arugula, onions, tomatoes and red peppers — plus creamy rosemary-lime mayo — the umami-filled sandwich may just become your go-to burger this season.

Monster Mushroom Burger

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Meatless Monday: Hummus and Grilled Vegetable Wrap

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?

Few summer meals are as portable and crowd-pleasing as the humble sandwich. The bread-and-filling combos are limitless, but this veggie-loaded wrap stands out. Tender slices of grilled zucchini contrast the crisp bell peppers, toasted pine nuts and baby spinach; hummus serves is an ideal low-fat substitute to mayo. Unlike monster, meat-packed triple-deckers, this light, filling wrap will leave you perfectly ready to take on the day.

Hummus and Grilled Vegetable Wrap

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Meatless Monday: Egg, Asparagus and Mushroom Fried Rice

 

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?

If you spent most of the weekend making a beautiful Mother’s Day spread, we wouldn’t blame you for wanting to spring for takeout tonight. But before you call your local Thai or Chinese joint, consider this: It might actually be faster (not to mention cheaper and healthier) to make carry-out favorites at home. In the time it takes to deliver your haul, you can have Ching’s vegetarian fried rice on the dinner table. Ready in just half an hour, the rice is loaded with flavor — even sans meat — thanks to earthy shimeji mushrooms, spears of baby asparagus and diced red chiles. Best of all, fried rice is a one-pan meal, so you won’t be left with a mountain of dishes at the very end.

Egg, Baby Asparagus, Corn and Shimeji Mushroom Fried Rice

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Meatless Monday: Cinco De Mayo Edition

 

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?

Chock full of herbs and spices, Mexican cuisine is one of the easiest to take meatless without losing any of its bold flavors. Take, for example, this recipe for spicy chiles rellenos, the perfect veg-centric entree for your Cinco de Mayo bash. The restaurant favorite is easy to do at home, especially when you skip the traditional deep-frying method. To make this fiery south-of-the-border meal, stuff boiled ancho chilies with goat cheese and fresh herbs, steam them until fork tender, then top the lot with a jalapeno-laced salsa. Extinguish the heat with a round of margaritas, or sweeten things up with classic Mexican desserts.

Chiles Rellenos with Cherry Tomato Salsa

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Meatless Monday: Derby Day Eats

 

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?

Place your bets and whip out your finest hat — the Kentucky Derby returns in all of its mint julep-soaked glory this Saturday afternoon. While Derby Day usually conjures up images of hot browns and chicken and waffles, vegetarian tea sandwiches are also a longstanding race-day tradition. We’re gearing up for the big run with Nealey Dozier’s elegant pumpernickel wedges, which feature a tangy blue cheese spread studded with walnuts and dried cranberries. Paired with a tall glass of sweet tea or a frosty, bourbon-splashed julep, the stylish bites will likely go just as quickly as the greatest two minutes in sports.

Blue Cheese and Walnut Tea Sandwiches

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Meatless Monday: Matzo Brei with Creamed Spinach and Crispy Onions

 

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?

With eight days of Passover meals to whip up, it takes a little bit of creativity to transform matzo from a dry cracker to the star of a delicious dish. Throughout the holiday, the unleavened bread takes on many forms, from soup dumpling to cake tiers to this breakfast staple. Matzo brei starts with just two ingredients — crumbled crackers and scrambled eggs — allowing cooks to come up with their own clever sweet and savory combinations. Sara Moulton’s take on the dish is inspired by her Jewish mother-in-law, but the star takes cues from another morning favorite: the omelet. Packed with caramelized onions, creamed spinach and herb-flavored Boursin cheese, the dish works as a post-Seder breakfast, an easy weeknight Passover dinner or, in a few weeks when you stumble upon boxes of leftover matzo, as a unique brunch option.

Matzo Brei with Creamed Spinach and Crispy Onions

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Meatless Monday: Easy Cheese Fondue

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?

The final season of Mad Men kicks off on Sunday with Don Draper and his gang of ad world execs entering the final year of the jet-set 60s. As interested as we are in the business and personal dealings of the Sterling Cooper office, we’re even more obsessed with the decade’s nostalgia-inducing food and drinks. From steakhouse power lunches to Draper’s whiskey-swilling habit, there’s been no shortage of throwback fare featured on the wildly popular drama.

In honor of the upcoming premiere, we’re taking a culinary step back in time with one the 60s most popular party tricks: fondue. Jamie Oliver’s spin on the retro favorite is a cheese-lover’s dream and features three types of the runny, gooey goodness: cheddar, Gruyere and blue cheese. He suggests croutons and potatoes as dippers, but with so much beautiful spring produce available at the market, we’re going with seasonal greens like roasted asparagus and artichokes — not to mention an Old-Fashioned cocktail or two.

Easy Cheese Fondue

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Meatless Monday: Zucchini Ribbon Pasta

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?

Some of the best April Fools’ jokes have been food-related — remember the left-handed Whopper and Cheetos perfume? While we wait and see what creative fast ones restaurants will pull on us this year, you can play a higher-brow culinary prank at home by tricking everyone at the dinner table into eating more veggies. Using a mandoline, slice green and yellow zucchinis into a tangle of vibrant ribbons that are easily disguised as noodles. Topped with a flurry of Parmesan, parsley, basil and red pepper flakes, the snappy strips of squash blend so seamlessly with whole-wheat fettucine, we bet your unsuspecting diners won’t realize the hoax until they’ve devoured the entire veggie-loaded plate.

Zucchini Ribbon Pasta

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