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Posts Tagged ‘vegetarian recipes’

Meatless Monday: Risotto Primavera

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?

Though most of us associate the slow cooker with the long-simmered comfort foods of winter, this kitchen gadget actually comes in handy year-round. This bright, springy risotto is a case in point. Make it the traditional way — on the stovetop with lots of stirring and constant supervision — or simply let the slow cooker work its time-saving magic. Fill the pot up with Arborio rice, hot vegetable stock and fresh, seasonal produce like fava beans, asparagus and zucchini, and in just two hours, you’ll have a creamy, bubbling risotto brimming with vibrant spring flavors — no arm workout required.

Risotto Primavera

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Meatless Monday: Vegetarian Thanksgiving Sides

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

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?

What’s your favorite Thanksgiving dish? Right now, you’re probably debating between your aunt’s famous sweet potato casserole and dad’s creamy mashed potatoes. And then of course, buttery biscuits are a must and it’s not quite right without cranberries. Point being: It’s all about the sides. Thanksgiving may be known as Turkey Day but let’s face it — the sides usually outshine the bird.

The great news is that most side dishes are either meatless or can easily (and just as deliciously) be made without meat. It’s as simple as skipping the bacon and swapping in vegetable stock for the chicken or beef varieties. From traditional fare like roasted Brussels sprouts or candied yams to unconventional favorites like mac ‘n’ cheese or pumpkin cornbread, this year’s feast should have something to please everyone, especially the vegetarians. Check out some of our favorites below.

Make-Ahead Crowd Pleaser

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Meatless Monday: Roasted Butternut Squash

You’ve probably been seeing a lot of recipes for butternut squash lately, and for good reason. It’s rich, creamy and sweet, making it hard to believe that it’s healthy — a good source of fiber, low in fat, high in antioxidant-rich vitamin C kind of healthy.

Roasting is my cooking method of choice when it comes to butternut squash. Slicing the squash beforehand cuts out a big chunk of the roasting time. In a hot oven with just a touch of oil, salt and fresh herbs, the flesh softens and the edges caramelize in just a half hour. You can add it to any variety of dishes: toss it with quinoa, turn it into pasta or pair it with some stinky cheese. I love eating it just as it is out of the oven. I’ve even been known to use mashed leftovers to make the ultimate grilled cheese. Trust me on this.

Roasted Butternut Squash

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Meatless Monday: Autumn Rice Salad

Halloween festivities started this weekend, and the candy limitations I set for myself proved fruitless. I’m powerless when it comes to Snickers and Butterfingers, especially when they’re deemed more acceptable than usual in honor of the spooky holiday. So to counteract all the chocolate, I’ll be cooking myself a balanced Meatless Monday dinner tonight. On the menu: Autumn Rice Salad with Dried Fruit and Pecans — no dessert.

Quick-cooking rice makes this a speedy weeknight dinner, so you’ll have more time to enjoy (or dread) some scary movies. I imagine quinoa would work well here too, but for now that’s just a theory. Cranberries and pecans give the whole dish the classic fall flavor, and the contrast between the nutty sesame oil and tangy rice vinegar makes for a lovely dressing. The dates and honey do add a bit of sweetness, but not overwhelmingly so, and certainly nothing in comparison to the massive amounts of candy I’ll be consuming once again this Thursday.

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Meatless Monday: Lighter Fall Harvest Supper

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

It’s not even cold in New York yet, and I’m constantly craving apple baked goods and creamy pumpkin dishes. It’s OK to indulge in these fun and festive recipes every now again, but I’ve come to accept that I can’t enjoy apple pie and pumpkin risotto every day.

Luckily, there’s plenty of other seasonal fare that’s much lighter and equally comforting. Take Mark Bittman’s Roasted Sweet Potato Salad with Black Beans and Chili Dressing, for example. The sweet potatoes caramelize to creamy perfection in just a little more than a half hour in the oven, and the onions become deliciously sweet. Toss them with spicy dressing and hearty black beans, and you’ve got yourself a filling, soul-soothing meal in less than an hour — no heavy cream or butter required.

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Meatless Monday: Spinach and Ricotta Gnudi

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?

Gnudi are melt-in-your-mouth dumplings made of creamy ricotta and Parmesan. Similar to gnocchi but made with less flour, the Italian dish is essentially “naked” ravioli. While from-scratch pasta might be a daunting weeknight task, homemade gnudi is not. It’s simple and utterly delicious.

Boiled and tossed with sauce, gnudi is tasty; baked with fresh cherry tomatoes and basil, gnudi reaches a whole new  level of awesome. Sneak in some greens by way of garlicky sauteed spinach and call it a day.

If the moisture content in your ricotta is very high, strain it for a bit over a fine sieve so that the gnudi holds together more easily. You can also bake the dumplings in store-bought sauce, but if you can swing the extra 5 to 10 minutes, those bursting sweet cherry tomatoes are highly worth it. A fresh baguette to sop up the extra sauce and cheese is also strongly recommended.

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Meatless Monday: Oktoberfest Feast

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?

You don’t have to make it to Munich to celebrate Oktoberfest. Pick up some seasonal beer and set the table with good ‘ole comfort food — German style. To make it meatless, skip the bratwurst and make Roasted White Asparagus with Sauerkraut Hollandaise instead. Rich and buttery with sour notes and wholesome crunchy bits, this dish is best served with a crisp pint (or two).

White asparagus is loaded with nutrients so you’ll feel better about sopping up more of the rich and creamy sauce. With a milder flavor than their green counterparts, the white stalks are the perfect landing spot for for tangy hollandaise and hearty pumpernickle breadcrumbs.  To make it a true Oktoberfest feast, don’t forget the potatoes. German potato salad is awesome.

Roasted White Asparagus with Sauerkraut Hollandaise and Toasted Pumpernickel Breadcrumbs

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Meatless Monday: Easy Sesame Noodles

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?

When it comes to weeknight cooking, simple is great but “stupidly simple” is best. Amy Cao, host of Stupidly Simple Snacks, is a pro when it comes to quick, no-fuss meal prep, and her recipe for sesame noodles is no exception. Using a few pantry staples, it comes together in no time and is delicious to boot.

Mixing peanut butter with soy sauce and sesame oil may sound odd at first, but anyone who’s tried the combination can vouch for its tastiness. Here, it gives regular old spaghetti an Asian flair. With a little bit of garlic and a couple drops of Sriracha, these noodles are straight up addicting. You can serve smaller portions as sides, but for an extra easy dinner, a bowlful makes a satisfying meal in itself, thanks to the protein-rich PB. For some added freshness and fun textures, throw in any combination of thinly sliced carrots, red peppers, scallions or cucumbers.

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Dinner Rush! Backyard Pasta with Mint Pea Pesto


Isn’t it great when months of booking hotels, drafting itineraries, hoarding suntan lotion and dusting off beach chairs finally culminates in that magical week of seasonal bliss? Summer vacation is almost here for me, and boy do I need it!

Before skipping town for a week in Cape Cod, I had to do what any upstanding food fan would: clean out the fridge. A little something you might not know about me — I LOVE a good “yeah throw that in” bowl of pasta. Putting an assortment of deliciousness into a bowl with some pasta, sauce and cheese can only, by law of deductive reasoning, end up even more synergistically delicious than at the start. It’s a no-brainer and always a crowd-pleaser.

Speaking of crowd-pleasing, the other beautiful thing about this pasta is how perfect it is for a backyard BBQ. Take advantage of an already active grill by bringing prepped vegetables, cooked pasta and prepared pesto to your next cookout. Throw the vegetables on the grill when you arrive and then toss everything together and serve — instant pasta salad!

Safe travels (and good eats) to everyone traveling on vacation this summer!

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Dinner Rush! Grilled Garden Vegetable Pizza

I see no reason for hot, muggy summer nights to put a damper on my delicious pizza-consumption time. Sure, turning on the oven to the highest setting it’ll withstand to produce that crispy, crispy crust would be a tasty choice. It would also be an express ticket to sleeping on the couch (the air conditioner is in the bedroom and my husband doesn’t suffer the heat too gladly). Enter old faithful: the trusty grill.

If you’ve made pizza at home before, then you know that heat is your friend. You crank that oven up as high as you possibly can, the idea being that you want a browned crust and melted cheese quickly. When grilling your pizza, it’s important to be a bit more reserved with those gas knobs. Since the heat of a grill is more direct than a traditional oven, hanging out in the “medium” range is your ticket. That is, of course, unless you love a charred pizza. I didn’t think so.

Now that you and pizza have been united in summertime backyard bliss, the only decision left to make is what should go on the pie. Here’s an idea:

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