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Posts Tagged ‘vegetarian’

Dinner Rush! Quick Cauliflower Curry

In the fast-paced, cutthroat world of trendsetting foods, one industry veteran has managed to stay the course through it all. While sprouts, kale and juices may come and go with the seasons, the mighty cauliflower has managed to keep its head high and its florets robust through the storm. 

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Dinner Rush! Tagliatelle with Four-Herb Pesto

Here’s a simple bit of arithmetic: What do you get when you combine a day that is 110 percent full with zero time to make dinner and an average air temperature of 89 degrees plus 75 percent humidity? If we’re both doing our math correctly, near effortless pasta with a four-herb pesto sounds like a pretty solid answer.

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Move Over, Meat: The Best Vegetables for Grilling

Meat gets a lot of play on the grill, but for the healthiest and most delicious meals, remember to throw some vegetables on the barbie. Grilling imparts smoky flavor and brings out the natural sweetness of summer vegetables. For most grillable vegetables, all you need to do is cut them into shapes and sizes that are easy to maneuver on the grates and then brush with oil and season with salt and pepper (grilled corn is one exception). Here are some of the best vegetables to grill, plus advice on how to prep them:

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Dinner Rush! Grilled Ratatouille w/ Tomato Vinaigrette

They always say we should eat more vegetables. And whether “they” are doctors, nutritionists or the infamous veggie marketing people from Portlandia (apparently celery is the new thing), making an all-vegetable dinner that’s both delicious and good for you isn’t too hard at this time of year.

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Spring Fest: 5 Mozzarella Appetizers, Sides and Salads

Mozzarella just might be the season’s quintessential cheese. Prized for its creamy texture and mild flavor, it’s a neutral canvas for spring produce, complementing light and bright flavors without adding making things too heavy.

1. Caprese di Farro (pictured above)
Farro — the oldest cultivated grain — is a great base for sides. Dress it up for a spring gathering by tossing the hearty grain with sweet cherry tomatoes, briny Kalamata olives and chunks of mozzarella for a Mediterranean-style salad with enough heft to be a vegetarian main dish.

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Meatless Monday: Roasted Spring Vegetable Salad

 

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 a massive Easter feast has you feeling sluggish, reboot with this vibrant warm spring salad. Roasting the vegetables — a colorful tangle of mushrooms, asparagus, radishes and carrots — brings out their juicy, sweet notes; salty miso butter, rice wine vinegar and grated ginger balance the flavor. Top the lot with a poached egg and wisps of frisee for a meal hearty enough to stand in for dinner, but without any risk of a post-dinner food coma like yesterday’s holiday ham.

Roasted Spring Vegetable Salad with Miso Butter and a Poached Egg

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Dinner Rush! Farro + Red Lentils with Tahini-Soy Vinaigrette

Beef stews, roast chickens, tuna casseroles — it’s all good in moderation, but it can get to be too much. I’m not saying to swear it off; I’m saying to lighten up one night this week.

Sometimes just eating clean and light food can be the jump-start we need to get out of the slump of what feels like an otherwise endless winter (and an edible preview of spring ingredients to come). Don’t worry, we’re not going all caprese salad and sliced watermelon just yet. We’re just easing into things with healthy whole grains and legumes, boosted with flavors like tahini, soy and lemon, which are bright and fulfilling.

This meal is great served warm or at room temperature, and the leftovers are a sure-fire detour from an afternoon desk-side food coma.

Farro + Red Lentils with Tahini-Soy Dressing

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Meatless Monday: Pea, Feta and Mint Salad

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 St. Patrick’s Day in full swing and the first day of spring finally in sight, there are plenty of reasons to go green this week. But if you’re tired of celebrating with the same old emerald-tinted beer and bagels, consider a dish that skips the food coloring entirely. An array of verdant veggies and herbs, including freshly shelled peas and snips of mint, gives this salad its festive hue, while another lime-colored ingredient — chopped pistachios — adds texture and crunch. Drizzle on the sweet-zesty dressing made from Dijon mustard, red wine vinegar and honey and you’ll have a fresh, all-natural nod to the Emerald Isles.

Pea, Feta and Mint Salad

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Meatless Monday: Veggie Balls

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 some food holidays that seem nearly impossible for vegetarians to celebrate. Take, for instance, National Meatball Day, an annual tribute that veggie-lovers may have skipped out on yesterday. But thanks to the specialists at New York City’s wildly popular the Meatball Shop, you now have a mouthwatering — and meatless  — reason to belatedly join in. Next time life calls for meatballs, whip up a batch of these robust veggie balls. The baked rounds are loaded with celery, mushrooms, lentils and walnuts — plus a ton of fresh herbs — to mimic the plump, hearty texture of the classic spaghetti-toppers. Whether you cover them with spoonfuls of pesto or smother them in tomato sauce, these veggie balls will have even hardcore carnivores asking for seconds.

Veggie Balls

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Meatless Monday: The Mardi Gras 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?

There’s no such thing as too much when it comes to Mardi Gras. When the festivities kick off tomorrow, bring a little excess to your own dinner table with this deep-fried Southern side dish. Dipped in buttermilk to bolster their natural tartness, the green tomato are then crusted in panko instead of traditional cornmeal to give them extra crunch. Nosh on the tangy poppers as a standalone snack — paired with creamy, poblano-flecked mayo — or toss them on top of greens to give your salad a dose of Big Easy flair. If you truly want to take things over the top, pile the golden-brown bites into a baguette with your favorite vegetarian fixin’s to form the ultimate Meatless Monday po’boy.

Fried Green Tomatoes with Green Chili Mayonnaise

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