Meatless Monday - vegetarian recipes

Try it! You will enjoy it!

Chikki recipe | peanut chikki recipe | groundnut chikki or shengdana chikki

49 Savory Vegan Breakfast Recipes to Start Your Day Right

Vegan Ceviche

Egg-Free (Vegan) Challah










Meatless Monday vegetarian recipes

Meatless Monday Supports Goya’s “Can Do” Campaign to Fight Hunger

September 11 2017 Meatless Monday 

Meatless Monday Supports Goya’s “Can Do” Campaign to Fight HungerMeatless Monday is very proud to join Goya Foods as it launches its new Can Do campaign. The campaign, which kicked off in June, seeks to fight hunger by matching food purchases with donations to those in need. Goya will send food donations to Feeding America for every purchase of a featured product every month. As part of the campaign, Meatless Monday will feature recipes using Goyas Can Do products. Goyas Can Do campaign is part of a long-standing tradition for the Hispanic family-owned company which has always taken pride in giving back to communities. We have always believed in the importance of helping families in need, said Bob Unanue, President of Goya Foods. Since my grandfather started Goya in 1936, we have worked hard to demonstrate the values we hold true to the foundation of Goya Foods and what better way to give back to our country than with the nourishment of a healthy meal. Goya delivers food donations to Feeding America Goyas products provide excellent meat-free protein sources that can be incorporated into countless meals that are perfect for Meatless Monday. As added incentive, the donations made by Goya will be in the name of Goyas retail partners, including the many supermarkets across the country that sell Goya products. The Can Do campaign hopes to donate no less than 600,000 pounds of food to food banks, families and individuals throughout its year-long run. If you want to be part of a great cause, join Meatless Monday in Goyas Can Do campaign and help fight hunger across the nation! This months product, vegan refried beans, is the star of this great recipe: Incredibly Easy Wraps The post Meatless Monday Supports Goya’s “Can Do” Campaign to Fight Hunger appeared first on Meatless Monday.

Sweet Potato Burritos

September 11 2017 Meatless Monday 

This burrito might surprise you with its sweetness, but the onion and garlic powders offer a savory balance to the cinnamon. Using whole wheat tortillas can complete the wrap the healthy way by keeping you fuller, longer. This recipe comes to us from Lindsay of The Happy Herbivore. Serves 4 - 4-6 soft taco shells, tortillas or wraps - 1 medium sweet potato, boiled until tender and drained - 1 cup brown rice or quinoa, cooked to desired tenderness - 10 oz frozen spinach - 1 cup black beans -  1/­­2 teaspoon cinnamon -  1/­­4 teaspoon cumin -  1/­­4 teaspoon onion powder -  1/­­4 teaspoon garlic powder - hot sauce, to taste Cook spinach according to package directions, pressing out any excess water once the spinach is fully cooked. Put the spinach in a bowl, sprinkle with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Peel cooked sweet potato and mash with a potato masher or fork. Sprinkle with cinnamon and stir to combine. Combine sweet potato, spinach, grains and black beans in a large bowl, stirring to evenly combine, and scoop mixture into the center of the wrap. Drizzle with hot sauce to taste. The post Sweet Potato Burritos appeared first on Meatless Monday.

Sweet Loren’s is the Perfect Dessert for Meatless Monday

September 11 2017 Meatless Monday 

Sweet Loren’s is the Perfect Dessert for Meatless MondayA healthy plant-based diet doesnt have to skip dessert! Loren Brill, founder of Sweet Lorens, built her cookie dough company on a healthy foundation. Her four all-natural cookie dough products contain no hydrogenated oils, no trans fats, no high fructose corn syrup, and no artificial flavors. What Sweet Lorens products do use are whole grains, natural sugar, and high-quality chocolate. Its a health-conscious way to treat yourself on Meatless Monday that wont sabotage your diet! Loren Brill The story of Sweet Lorens explains why Brill focused on using only the best ingredients in her products. After beating cancer, she became very conscious of the foods she ate and their ingredients. To ensure that her own products reflect her personal mission, she doesnt include anything she cant pronounce and sticks to simple, whole-food ingredients in her simple, clean recipes. Brill says: “At Sweet Loren’s, we are on a mission to change the way Americans bake and satisfy their sweet tooth. We’re excited to partner with Meatless Monday and promote our mission to eat better-tasting, better-for-you food while taking care of the Earth. I created a delicious dessert that will pair well with any meatless dinner.  Once a week, you can make a whole meal that is plant-based and completely indulgent!” Sweet Berry Crumble As an added bonus, Brill features additional ways to prepare her cookie dough if youre feeling more adventurous! Check out this video that uses Sweet Lorens new Gluten Free Chocolate Chunk cookie dough to make a guilt-free sweet berry crumble on Meatless Monday. Visit Sweet Lorens web site to see where you can find their products and dont forget to download their coupon for $1.00 off! The post Sweet Loren’s is the Perfect Dessert for Meatless Monday appeared first on Meatless Monday.

Grilled Portobello Burgers with Garlic Mayo

September 11 2017 Meatless Monday 

These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise. This recipe comes to us from our friends at The Mushroom Council. Makes 4 burgers - Marinade - 2 teaspoons chili powder - 1 teaspoon dark or light brown sugar - 1 teaspoon fine sea salt - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika -  1/­­2 teaspoon ground black pepper - 1/­­3 cup extra virgin olive oil   - Burgers - 4 portobello mushrooms, stems and gills removed - 1/­­3 cup mayonnaise - 1 teaspoon chopped chives -  1/­­4 teaspoon garlic powder -  1/­­4 teaspoon fine sea salt - 1 small red onion, sliced (keep rings intact) - 4 buns - 4 lettuce leaves - Olive oil for grilling Directions Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes. Preheat grill to high heat. To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve. Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender. To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun. The post Grilled Portobello Burgers with Garlic Mayo appeared first on Meatless Monday.

Morrison Healthcare at Mayo Clinic Phoenix Brings Meatless Monday to Their Cafeteria

August 28 2017 Meatless Monday 

Morrison Healthcare at Mayo Clinic Phoenix Brings Meatless Monday to Their CafeteriaThis week, Meatless Monday is putting the spotlight on a new addition to the meat-free campaign. Morrison Healthcare at Mayo Clinic in Phoenix, Arizona recently implemented Meatless Monday in their three cafeterias, serving vegetarian meals once a week to staff and visitors of the top hospital in the state. The campaign was well-received by everyone who took part and its successful launch may bring Meatless Monday to other Mayo Clinics in Rochester, Minnesota and Jacksonville, Florida. We spoke to Eric Schiellerd, Executive Chef at Morrison Healthcare, to see how Meatless Monday is going and what he has planned: Chef Eric Schiellerd  What was the impetus for starting Meatless Monday in your cafeterias? The Meatless Monday concept was first brought to me in 2015 at McLaren Hospital in Michigan. I was very excited to try something new and fresh for our operation. Unfortunately I didnt have a lot of support getting the program off the ground. After transferring to Mayo Clinic Phoenix I quickly learned of the strong push for great tasting vegetarian options in our cafes. I teamed up with our wellness coordinator Laura Dan and we have been building a great program for our client and guests. What kind of feedback have you received from customers since offering Meatless Monday options? The feedback has been wonderful with most of our customers. They love to have options and a plant-based entrée is what was missing from our menus. How do you think Mayo Clinic in Phoenix can serve as an example to other cafeterias in medical facilities? I think in every facility you have people telling you a meatless option wont work and is a waste of time, but you cant let them talk you out of a great program like this. With great marketing, food and menu choices it can work for just about any operation. Do you think that providing health-focused food choices in a hospital cafeteria encourages hospital staff to practice what they preach and take better care of themselves? I think all people in this type of environment want to be healthier. If they trust that the food will taste as good as it is good for them, they will buy in to it. Do you participate in Meatless Monday yourself? Share some thoughts on your philosophy on meatless eating. I do participate in one meatless meal every Monday. I think its tragic to see of all the plant-based food that is turned back into the soil because it isnt pretty enough for the supermarket. We need to get creative and make great tasting meals using these products. Programs like Meatless Monday let us do that very thing. Im proud to work in an organization that gives me the freedom to menu all types of food, including great plant based meals. If you want to bring Meatless Monday to your business or organization, or if you already participate in Meatless Monday - we want to know! Get in touch with us at info@meatlessmonday.com! The post Morrison Healthcare at Mayo Clinic Phoenix Brings Meatless Monday to Their Cafeteria appeared first on Meatless Monday.

Meatless Monday on the Foodservice Conference Trail at NACUFS 2017

August 7 2017 Meatless Monday 

Meatless Monday on the Foodservice Conference Trail at NACUFS 2017Nashville, Tennessee recently hosted the annual conference of the National Association of College & University Foodservice. The three-day event convened over 1,000 college and university campus dining professionals and industry partners for inspirational learning, idea and product sharing, collaboration, and peer-to-peer networking. Many of the 334 exhibitors promoted their plant-forward services and products. Cherry Dumaual, PR & partnerships director for The Monday Campaigns, attended the conference and networked on behalf of Meatless Monday. She had the opportunity to visit booths, attend interest sessions and talk with foodservice dining directors, chefs, and product representatives about trends in meat reduction and plant-based menus. Food Management magazine held a roundtable session attended by foodservice dining directors including Bernie Chung-Templeton of Bryn Mawr College. A liberal arts college with about 1,300 undergraduate students, Bryn Mawr ranked number 10 on Princeton Review’s 2017 list of Best Colleges for Food. Chung-Templeton said that Bryn Mawr implemented Meatless Monday around seven years ago: There has always been a demand for meatless entrees that are delicious and nutritious. We created a Mostly Meatless station, which we modeled after looking at Meatless Monday materials. We don’t take meat away but introduce additional meatless options both at this station and on the standard menu to provide more meatless opportunities and to showcase how meatless can be tasty and good for you. Chung-Templeton said that this fall will see the launch of an evolution of Meatless Monday, a plant-based, totally meatless, local, organic, sustainable, ethical, health-forward concept. She shared examples of their vegan dishes. Meatless Monday dishes at Bryn Mawr Cherrys first stop in the exhibit hall was the Humane Society of the United States Meatless Monday booth. Ken Botts, food and nutrition director for HSUS, shared his insights and observations on the direction of campus dining: The conversation of how to create delicious plant-based menus is top of mind for the college and university foodservice operators. This demand is being driven by their students for a variety of reasons; health, spirituality, sustainability and animal welfare. The plant-based conversation was once a trend but in 2010 it started becoming the norm, and now it is here to stay. The folks who attended NACUFS were looking for resources to develop plant-based menus and NACUFS delivered! Cherry and Ken Botts at the HSUS Meatless Monday booth Other stops focused on tasting samples of new, delicious, nutritious plant-based food products. Erik Henry, foodservice director at Bushs Beans, drew in attendees samplings of their new hummus, which the brand will launch on campuses in August. Asked about Meatless Monday, Henry said, If people would take one day a week to simply eat plants, theyll realize it makes them feel good. Erik Henry promoting the new Bush’s Beans hummus Danny OMalley, sales manager for Beyond Meat, offered his take on Meatless Monday which he believes is a great transitional day to motivate omnivores and carnivores to try plant-based foods like Beyond Meats products. Danny O’Malley offers Beyond Meat samples Cherrys final stop was the Pinnacle Foodbooth where Suzanne Tenuto tempted attendees with flavorful Gardein meatless meatballs, describing them as meatless, well done. She added: Adding Gardein meatless meatballs to a Meatless Monday menu makes for a quick and easy spaghetti and meatball dish or sub sandwich. Meat lovers wont know the difference. Suzanne Tenuto with Gardein’s meatless meatballs Nashville was truly the perfect backdrop for NACUFS, where plant-based initiatives and campaigns were part of the biggest growing food trends on campus. The post Meatless Monday on the Foodservice Conference Trail at NACUFS 2017 appeared first on Meatless Monday.

Meatless Monday School and University Roundup

July 31 2017 Meatless Monday 

Meatless Monday School and University RoundupIts almost time to go back to school! That gives us a great opportunity to put the spotlight on several academic institutions that are part of the Meatless Monday campaign and encouraging sustainable eating habits on campus. Here are a few colleges and universities making the move to meatless once a week! Cornell University: Student activists first introduced Meatless Monday on campus in 2015 and have since garnered the support of more than 2,500 students. They raise awareness on campus by signing students up for a weekly newsletter touting the benefits of going meat-free once a week and reminding them that Cornells dining halls offer several vegetarian options. The on-campus campaign demonstrates that going meatless is not only a great option for their health and the environment but an easy change to their campus lifestyle! In addition to the newsletter, students are also invited to take an online pledge to go meatless once a week. University of Pennsylvania: This past January, the University of Pennsylvania joined the Meatless Monday movement and began offering meatless options to students interested in participating. While the dining halls will still offer meat to students who arent quite ready to come on board, Penn Dining believes that participating in Meatless Monday will educate students on the impact of skipping meat for one day a week. By offering a variety of meatless meals, Penn Dining is hoping to pique the curiosity of even more students. Hendrix College: The Arkansas school caters to the dietary needs of all of its students while promoting the same sustainability practices endorsed by Meatless Monday. The schools award-winning dining hall offers vegan and vegetarian food choices on a daily basis while inviting students to join in on meat-free dining on Meatless Mondays. Among their vegetarian menu items are ratatouille and vegan pizza with roasted red pepper sauce. In addition to working with local farmers and recycling programs, Hendrix also has a garden on campus that provides much of the produce in the dining hall. Arizona State University: Another Meatless Monday participant, Arizona State University also offers vegetarian and vegan meal offerings in all of its residential dining halls. With options ranging from burrito bowls, noodles, pizzas, and sandwiches, ASU is part of a growing number of universities promoting healthy and sustainable meal choices for students! Did your school make the list? Meatless Monday is implemented in colleges and universities across the globe and is only getting more popular. Students who are interested in finding out more about sustainable, healthy food and if you think your school would like to come on board, take a look at our implementation guide and get in touch with us at info@meatlessmonday.com!   Photos courtesy of Hendrix College. The post Meatless Monday School and University Roundup appeared first on Meatless Monday.

Meatless Monday Restaurant Roundup

July 24 2017 Meatless Monday 

Meatless Monday Restaurant RoundupThis Monday, were putting the spotlight on five restaurants around the United States that are participating in Meatless Monday! Every week, they offer discounts and vegetarian specials to their customers, giving them delicious meat-free options at their favorite places. The list of restaurants that have joined Meatless Monday continues to grow, and here are five to keep an eye on! 1. Harvest Seasonal Grill & Wine Bar, Multiple Locations: With its focus on local, sustainable cuisine, Harvest Seasonal Grill & Wine Bar has a plentiful selection of healthy meal choices including several vegetarian choices. For Meatless Monday, CEO Dave Magrogan has one recommendation in particular: “I love the Spicy Tofu Stir Fry. The sweet flavors of the pineapple and coconut jasmine rice combine with spicy flavors, peppers, baby bok choy, snow peas and eggplant to create a great flavor profile. This dish is satisfying and filling without a high calorie count. The tofu gives a nice protein boost. Overall its a very well-rounded vegetarian dish for someone looking for bold flavors and solid protein content.” 2. Tattooed Mom, Philadelphia, PA: This Philly food joint can bring townies of all stripes together for cocktails and sandwiches. On Meatless Monday, the vegetarian sammies get the spotlight: “Our world famous Vegan Pickle Fried Chickn Sammy is a Meatless Monday favorite at Tattooed Mom. Our house brined vegan chicken is topped with fried pickles, lettuce, tomato, onion and crystal hot sauce mayo, all on a brioche bun. You’ll find it here, along with our full line up of 10 vegetarian and vegan delights, on special for half price EVERY Meatless Monday from noon – 10pm.” 3. Burrito San, Miami, FL: Burrito San has become famous for its sushi burrito, making it a great destination for pescatarians and sushi lovers alike. Their Meatless Monday features $10 lunch specials including vegetarian sushi options. Marketing manager Mitzi Napoles has a favorite: “The Buddhas Belly Burrito roll is the perfect Meatless Monday choice. It has a satisfying heft from the portobello mushrooms and a great contrast of flavors and textures. We also have it available as a Salad or Poke option if Giant Sushi rolls are not your thing!” 4. Forage, Cambridge, MA: Forage works with local farmers, foragers, and fisherman to bring sustainable, healthy cuisine to its Cambridge customers. But on Meatless Monday, seasonal veggies get a starring role. From owner and manager Stan Hilbert: “We love our veggies and the farmers that grow them. Meatless Monday is one way for us to support our farmer friends while highlighting seasonal and local produce and offering something different every week. We feature veggies in savory and sweet courses. We have a $39 four-course vegetarian or vegan tasting menu available every day of the week, but on Mondays we throw in another two courses for the same price!” 5. BeWiched, Minneapolis, MN: A believer in old-world culinary traditions, BeWiched certainly doesnt shy away from meat on their menu of deli sandwiches. However on Mondays, they offer up something different for their Meatless Monday specials. From Ally Dahlberg, Director of Marketing, Catering & Sales: “Every Monday, we offer a new seasonal plant-based sandwich as an ode to #meatlessmonday. This is Farmer Bob (pictured above). He comes in at least once a week and sells us fresh produce picked from his farm. He recently harvested some tomatoes that we used for a Fried Green Tomato sandwich special. It doesn’t get any more farm-to-table than that!” Honorable Mentions: We cant leave out restaurants that go meat-free every day! Here are two vegan food joints that cater to everyone who loves great, sustainable, healthy meals! Choices Café, Florida (multiple locations): Choices goes meat-free every day of the week, in case you forget to stop in on Monday! Their mission statement: “Our mission is to inspire compassionate choices by serving delicious, healthy, and organic plant-based food prepared with love for people, animals and the planet.” VO2 Vegan Café, Cambridge, MA: Another spot with all vegan offerings is VO2 Vegan Café, which welcomes diners of all preferences who just want to treat themselves to something healthy and delicious. From VO2 manager Stephanie Kirkpatrick: All our food is 100% vegan, so everything is meatless and we celebrate Meatless Monday every day! It’s so wonderful when vegans and vegetarians come in and are so excited that they don’t have to ask about ingredients because they already know everything is vegan. Many meat-eaters also love our food and look at it as an awesome and easy way to enjoy delicious food knowing they are eating healthier, for themselves and our planet. Does your favorite restaurant participate in Meatless Monday? Wed love to feature them on our site! If you own a restaurant and are considering taking part in Meatless Monday, let us know! Send us an email: info@meatlessmonday.com. The post Meatless Monday Restaurant Roundup appeared first on Meatless Monday.

Author Kim O’Donnel Brings the Pacific Northwest to Your Table

July 10 2017 Meatless Monday 

Author Kim O’Donnel Brings the Pacific Northwest to Your TableKim ODonnel, the very first Meatless Monday blogger, discovered the wealth of vegetables and other produce in the Pacific Northwest region and compiled a new cookbook chock full of vegetarian recipes. As the author of two previously published vegetarian cookbooks, Kim ODonnel became curious about the bounty in her own backyard, the Pacific Northwest. After some digging and searching, ODonnel found more vegetables available than she had bargained for and knew she had to take advantage of her local harvest for her new book. While not a strict vegetarian herself, she was excited to find that it wasnt just easy to eat vegetarian in the land of the geoduck and the Dungeness crab, it was extraordinary. In PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest, ODonnel offers up small plates, entrees, and desserts with produce from the Pacific Northwest in starring roles. Photo by Charity Burggraaf ODonnel, a longtime supporter of Meatless Monday, knew that the PNW was mostly well-known for its wild seafood offerings. But when she moved to Seattle and started visiting the local farmers markets, a cornucopia awaited her - several varieties of legumes, fiddlehead ferns, and rhubarb, plus classic late-summer and fall produce that would last through November. Fortunately for the rest of the country, many of these vegetables are available in other regions, so PNW Veg doesnt have to be PNW-exclusive. In a recent interview with The Washington Post, ODonnel says: I learned that what I think is the most esoteric or hard-to-get ingredient in the book actually does appear in other parts of the country. Is everybody going to be able to get their hands on nettles or fiddlehead ferns? No, Im aware of that. But eggplant, peppers, tomatoes, radishes -- sure. I feel like the large majority of the recipes are going to appeal to folks in different parts of the country. Using a few kitchen pantry staples and herbs, the flavor of the Pacific Northwest can easily make its way into your Meatless Monday menu! With over 100 recipes to choose from, your only challenge is settling on one! Start with ODonnels Cherry Tomato Cobbler. The post Author Kim O’Donnel Brings the Pacific Northwest to Your Table appeared first on Meatless Monday.

Grilling on Meatless Monday

July 3 2017 Meatless Monday 

Grilling on Meatless MondayIts that time of year again, when we fire up the grill and take our dinners outside! Usually, meat is in the spotlight for a cookout, but if youre looking for a lighter spread for the hot weather, seek out the produce section! Many seasonal vegetables turn out great after some time on the grill - sometimes they even produce some unexpected flavors! This Monday, for the July 4th holiday weekend, follow these tips for great vegetables on the grill! Think outside the box. When it comes to grilling vegetables, you cant go wrong with the usual suspects - peppers, eggplant, onions, and zucchini. But many more vegetables - and fruits - are delicious after being grilled. Try artichokes and romaine lettuce or avocados and cucumbers! Experiment with seasonings. While the combination of olive oil, salt, and pepper is a classic way to bring out the flavor of grilled veggies, seasonings provide flavor options from around the globe! You can go as mild, savory, or spicy as you want with Caribbean-style jerk seasoning, Italian seasoning, Mexican-style, Indian-style… be creative! Use stand-ins for meat. Sometimes people will still miss burgers and hot dogs despite the best veggie platter, but those cravings can still be satisfied with meatless options. Swap out burgers for portabella mushrooms, or use vegetarian versions of hot dogs, meat crumbles, and bacon to add a savory flavor. Grilling firm tofu or tempeh will not only provide protein but also absorb the flavor from the veggies and smoke. Download our Meatless Monday Burger Cookbook for even more ideas. Try different delivery systems. Veggies are great on their own, but they can be even better when served as part of a meal. Grilled veggies are perfect for tacos - fajitas, anyone? - and dont rule out grilling pizza! Try skewers for shish kabobs or throw grilled veggies in a salad. Dont forget dessert! Vegetables dont own the grilling game. Several fruits take on great new flavors after being grilled when the heat makes them caramelize. Pineapples and stone fruits, like peaches, plums and apricots, are perfect for grilling. But less expected choices like watermelons, grapes, apples, strawberries, and bananas also work great on the grill. Just be careful - fruits will cook a lot faster, so keep an eye on them and let them rest a bit before eating! The post Grilling on Meatless Monday appeared first on Meatless Monday.

Get Fired Up! 10 Sizzling Meatless Burger Recipes from Meatless Monday

June 19 2017 Meatless Monday 

Get Fired Up! 10 Sizzling Meatless Burger Recipes from Meatless Monday Summer is just around the corner, so break out the grill and round up your friends for a great cook-out get-together. But dont bother with the beef, weve got you covered. Weve put together the most amazing collection of burger recipes youve ever tasted. Best of all, none of them use meat.   Top 10 Meatless Burger Recipes - Free Download your free copy of the Monday Burger Cookbook now. Inside youll find 10 scrumptious ways to make burgers using healthy, plant-based ingredients. Enjoy the rich, satisfying flavor of our Sweet Potato Black Bean Burger. Or settle back with our yummy Mini Portobello Mushroom Burger Sliders. And for those who crave the zesty taste from South of the border, check out our Mexican Lentil Burger. All in all, there are 10 mouth-watering meatless burger recipes for you to explore. So get your buns in gear!   The Monday Burger - Skip the Meat, One Day a Week Americans consume nearly 50 billion burgers per year, thats three burgers per person each week. By choosing not to eat meat just one day a week, you can improve your health by reducing your risk of heart disease, diabetes, obesity and even cancer. In addition, youll help preserve our planets resources. To get a better idea of the environmental implications, read this article from Johns Hopkins Center for a Livable Future.   Fresh Fruits and Veggies, Hot Off the Grill As long as youve got the grill out, dont forget all the other fresh seasonal produce thats perfect for outdoor cooking. In fact, weve got a special article on this very subject coming up soon. So look for it and let us know which meatless burger recipe in our Monday Burger Cookbook you like best on Facebook. Well announce the recipe that gets the most votes! The post Get Fired Up! 10 Sizzling Meatless Burger Recipes from Meatless Monday appeared first on Meatless Monday.

Make Dad’s Day — Meatless Monday Style

June 12 2017 Meatless Monday 

Make Dad’s Day — Meatless Monday Style Fathers Day is next Sunday, less than a week away. For your family celebration, why not surprise Dad with some tasty meatless dishes that are sure to satisfy. After all, June is Mens Health Month. And by getting Dad to eat less meat - even skipping it just one day a week - he can significantly improve his health. Reducing meat consumption has been shown to help prevent heart disease, diabetes and cancer. And that works not just for Dad, but for your whole family. So enjoy a wonderful Fathers Day and help keep Dad healthy and happy. Here are a few recipes hes guaranteed to love more than a new tie or a pair of socks. And please send us your favorite Fathers Day meatless recipes. You never know, they may end up in our collection. Quinoa Chili Fries Pulled Jackfruit Sandwiches Slow Cooker Veggie Lasagna The post Make Dad’s Day — Meatless Monday Style appeared first on Meatless Monday.

Step Up for Men’s Health Month this Meatless Monday

June 5 2017 Meatless Monday 

Step Up for Men’s Health Month this Meatless MondayWelcome to June: longer days, fresh garden veggies and Mens Health Month. If youre a man, this month is your yearly reminder to make sure youre healthy and fit. And if youre someone who cares about men, then this is your month to apply some friendly persuasion to make sure the guys in your life schedule a doctors appointment pronto - and maybe suggest a few changes to their eating habits. Lets dig in! Foods that Help Keep Men Healthy Show most men a juicy, fresh-grilled steak and watch their eyes light up. In fact, show some men a fast food drive-thru window and their mouths start watering. And its alright to treat yourself every now and again, but be warned. Overconsumption of meat (red and processed) as well as other unhealthy choices (fried foods, dairy and excessive alcohol drinking), can lead to serious health issues. These include heart disease, high blood pressure, high cholesterol, type 2 diabetes, obesity and cancer. Now its no secret that fresh veggies, fruits, whole grains and nuts are a healthier way to go.  And you can always start with a few simple changes. For instance, begin with the classic fare thats always tasty and satisfying, but switch out the meat ingredient - like a hearty bean burrito or a rich meatless chili. Next, fire up that grill and serve some sizzling portabella mushrooms, roasted bell peppers and hot, juicy corn on the cob. And dont forget some zesty side dishes. How about a flavorful three bean salad drizzled with a tangy-sweet vinegar olive oil dressing? Before you know it, men will be eating healthier - and not missing the meat!   Wear Blue, Support Mens Health Mark your calendar. June 16th, the Friday before Fathers Day, is Wear BLUE Day. Break out your favorite blue jeans, blue shirt or stylish blue attire to show your support. Urge the men in your life to make healthy choices in diet, weight and exercise. And be sure they get checked out by a doctor for a clean bill of health. Lets make it a guys thing. And since were using blue to support Mens Health, heres one of our favorite blueberry recipes. Blueberry Oatmeal Muffins   The post Step Up for Men’s Health Month this Meatless Monday appeared first on Meatless Monday.

Dijon Grilled Asparagus and Onions

May 29 2017 Meatless Monday 

Spring onions are grilled with asparagus spears for a smoky sweet flavor as well as a stunning presentation. Sliced shallots, white wine vinegar and Dijon mustard provide a savory contrast to season these delectable vegetables. This recipe comes to us from Kristina of Formerchef.com. Serves 8 For the Dijon vinaigrette: - 1/­­2 shallot, thinly sliced - 1 tablespoon white wine vinegar - 3 tablespoons olive oil - 2 teaspoons Dijon mustard - salt and pepper, to taste For the grilled asparagus and onions: - 1 pound asparagus spears, trimmed - 1 pound spring onions*, halved lengthwise - 1 tablespoon olive oil *Spring onions are sweet onion bulbs attached to greens found in farmers markets and the produce section of grocery stores in Spring and Summer.   To make the Dijon vinaigrette: Whisk the sliced shallot, vinegar, olive oil and Dijon mustard together in a small bowl. Season with salt and pepper to taste. To complete the Dijon Grilled Asparagus & Onions: Preheat a grill to medium-high. Toss the trimmed asparagus and halved onions in a large bowl with the tablespoon of olive oil, taking care to ensure all ingredients are evenly coated. Place the asparagus spears and spring onions onto the heated grill, taking care to place the green portion of the spring onions on a cooler part of the grill. Grill, rotating every 2 minutes or so for about 6 minutes, or until the asparagus are tender. Plate the asparagus and onions on a large platter. Drizzle with the Dijon Vinaigrette, divide into 8 portions and enjoy! The post Dijon Grilled Asparagus and Onions appeared first on Meatless Monday.

Top Three Takeaways from the Peanut Institute’s 21st Annual Media Retreat

May 29 2017 Meatless Monday 

Top Three Takeaways from the Peanut Institute’s 21st Annual Media Retreat From left: Greg Lofts, Martha Stewart Living Magazine; Joan Zimmer, Premium Peanut; Xiaoran Liu, Harvard School of Public Health; Karl Zimmer, Premium PeanutCherry Dumaul, Meatless Monday; Karen Weisberg, National Culinary Review & Culinology The 21st Peanut Institute Annual Media Retreat in Napa Valley brought together nutrition and food science experts from the Harvard School of Public Health, Brigham & Womens Hospital, and University of Georgia. They shared the latest research about peanuts with attending media from 17 print and online publications. In addition to the latest peanut research findings, the attendees learned about the global growth of Meatless Monday and examples of how some of the 40-plus countries in the movement are using peanuts in their cuisines. Attendees also tried out their culinary skills at the kitchens of the Culinary Institute of America at Greystone. Peanut Institute members joined the media representatives in teams to cook up various meatless recipes with a variety of peanut flavorings. In terms of the top three takeaways from the Peanut Institute Retreat, they are: 1. Peanuts have more protein than any other nut, which helps keep you satisfied between meals. They also have 19 vitamins and minerals, and an abundance of bioactive compounds. Research shows that the unique package of nutrients found in peanuts helps reduce the risk of heart disease, and even the risk of death. 2. There are 100,000 miles of blood vessels in the body and research shows that eating peanuts can help keep them healthy. A study performed by Penn State shows that the bioactives, protein and arginine in peanuts helps keep arteries flexible after a high fat meal. Peanuts are particularly high in arginine, an amino acid that helps keep blood vessels flexible and healthy. This is important for all age groups and especially athletes. 3. Nancy Clark, MS, RD, CSSD, an internationally recognized sports nutritionist and author discussed the benefits of peanuts and peanut butter for athletic performance. Peanut butter is one of the best sports foods around; it is a great pre- or post-workout snack, and is loved by the NBA and other athletes. The high protein content in peanuts helps repair muscles while the arginine helps keep blood vessels open. All participants of The Peanut Institute’s annual nutrition and culinary retreat  at The Culinary Institute of America at Greystone in Napa Valley, CA The post Top Three Takeaways from the Peanut Institute’s 21st Annual Media Retreat appeared first on Meatless Monday.

Fried Brown Rice with Vegetables

May 22 2017 Meatless Monday 

Fried rice gets a bad reputation for being to greasy, carb-y and lacking in veggies, but when you make your own quick version at home, it can become a healthy, veggie-loaded meatless meal! This recipe was developed by Alexandra Shytsman of The New Baguette and is featured in her free Weeknight Cooking E-book. Serves 4-6 - 1 tablespoon plus 1 teaspoon coconut oil OR cold-pressed organic canola oil - 1 teaspoon toasted sesame oil - 2 medium garlic cloves, minced - 1 tablespoon minced ginger - Pinch of hot red pepper flakes - 1 medium yellow onion, cut into small dice - 1 large carrot, peeled and cut into small dice - 1 bell pepper, cut into small dice - 1 cup frozen edamame OR peas - 3 cups cooked brown rice, cold from the fridge* - 3 tablespoons soy sauce, divided - 1 egg - 2 tablespoons toasted sesame seeds - 2 scallions, chopped Heat coconut and sesame oils in a wok or large non-stick skillet over high heat. Add garlic, ginger and pepper flakes, and cook for 1 minute. Add onion, carrot and pepper and cook until vegetables are just starting to brown, about 3 minutes, tossing occasionally. Mix in edamame or peas and cook for another minute. Add rice and stir to incorporate evenly. Cook until rice is heated through and starting to brown, 2-3 minutes, stirring occasionally. In a small bowl, beat the egg with 1 tablespoon soy sauce. Push the rice mixture to one side of the skillet and pour beaten egg onto opposite side. Stir the egg continuously until it is scrambled. Season rice mixture with remaining 2 tablespoons soy sauce, and toss everything in the skillet together to combine evenly. Garnish with sesame seeds and scallions. *To cook perfectly fluffy brown rice, bring 2 cups of water to a boil in a small pot, and season with 1/­­4 teaspoon salt. Turn heat down to low, add 1 cup of rice, cover tightly with a lid, and simmer until all water is absorbed, 15-20 minutes – do not stir rice while cooking. Turn heat off and let rice stand covered for another 10 minutes to steam. Fluff with a fork before serving/­­using. The post Fried Brown Rice with Vegetables appeared first on Meatless Monday.

Grilled Artichokes

May 15 2017 Meatless Monday 

These grilled artichokes are fragrant, crispy and packed with nutrition! This recipe comes to us from Sharon Palmer, the Plant-Powered Dietitian. Serves 2     - 2 large artichokes - 1 1/­­2 tablespoons extra-virgin olive oil - 2 tablespoons balsamic vinegar - 2 cloves garlic, minced - 1 1/­­2 teaspoons Herbes de Provence (or any herbs you like) - Salt and pepper to taste Prepare artichokes by rinsing, then trimming 1 inch off tops and 1/­­2 inch off stems. Slice in half lengthwise. With metal spoon, scoop out blossom portion (the choke). Place artichokes in medium pot with water and cook 10 minutes, until almost tender. Drain, then place artichokes in baking dish. Whisk together extra-virgin olive oil, balsamic vinegar, garlic, Herbes de Provence, and salt and pepper. Drizzle vinaigrette over artichokes and allow to marinate about 30 minutes. Place artichokes cut side up on hot grill (or grill pan) for 2-3 minutes, then turn over and grill 5 minutes, until golden brown. Serve immediately. The post Grilled Artichokes appeared first on Meatless Monday.

Roasted Rainbow Carrots with Maple-Mustard Glaze

May 8 2017 Meatless Monday 

Produce as glorious as a giant bunch of multi-colored carrots doesn’t require an elaborate preparation. Here, slicing the carrots only lengthwise makes for a beautiful presentation, and the simple maple-mustard glaze dresses the dish up with just a bit of additional festivity. This recipe comes to us from Caitlin and Sarah of So Hungry I Could Blog. Serves 4. - 1 pound rainbow carrots, scrubbed, trimmed and halved lengthwise - 1 teaspoon olive oil - 1/­­4 teaspoon salt - 1/­­2 tablespoon butter - 2 teaspoons maple syrup - 2 tablespoons toasted sunflower seeds - chopped parsley for garnish Preheat the oven to 475F. In a shallow baking dish, toss the carrots with oil and salt to coat. Roast in the oven for 10 minutes. Heat the butter in a small saucepan until golden brown, remove from heat and add the  maple syrup. Drizzle over the carrots and shake pan to coat. Return to the oven and continue to roast for another 8 minutes, or until brown and tender. Arrange the carrots on a serving plate and top with sunflower seeds and parsley. Serve immediately. The post Roasted Rainbow Carrots with Maple-Mustard Glaze appeared first on Meatless Monday.

Spring Ragu

May 1 2017 Meatless Monday 

A ragu is basically a well-seasoned stew. This one takes its flavor from the tarragon, which brings out the best in the array of seasonal vegetables. This recipe was created by Stephanie Alexander and can be found in The Meat Free Monday Cookbook. Serves 3-4 - 8 garlic cloves, whole and unpeeled - 2 pounds fresh fava beans in pods, shelled - ice cubes - 4 tablespoons unsalted butter, chopped - 4 trimmed and cooked artichoke hearts, - halved or quartered, depending on size - 12 baby turnips, peeled - 1 cup vegetable stock - 1 pound peas in pods, shelled - 2 teaspoons coarsely chopped - French tarragon - 1 tablespoon finely chopped flat-leaf parsleyfreshly ground black pepper Put the garlic in a saucepan and cover with water. Bring slowly to a boil over low-medium heat, then drain. Repeat this process and then slip the skins off each clove and set aside in a bowl. Refill the saucepan with water and return to a boil over high heat, and drop the fava beans into the boiling water for 1 minute only. Immediately drain in a colander and tip into a bowl of ice-cold water. Then peel the beans. Reserve until needed. Melt half of the butter in a sauté pan over a medium heat. Once it starts to froth, add the artichoke pieces, turnips, and peeled garlic, and sauté until the artichoke pieces become golden flecked with brown. Add the vegetable stock and peas, then cook, covered, for 5 minutes. Uncover, scatter with the beans and herbs, and shake gently to mix; there should be very little liquid remaining in the pan. If it still looks sloppy, increase the heat to high and continue to shake the pan. Add the remaining butter to form a small amount of sauce. Taste for seasoning; there probably wont be any need to add salt. Grind over some black pepper and serve at once. The post Spring Ragu appeared first on Meatless Monday.

Spring Vegetable Gallettes

May 1 2017 Meatless Monday 

Veggies like asparagus and green onions are naturally sweet, so showing them off is surprisingly simple. Just throw Springs bounty on a flattered pie crust, bake and crumble tangy feta over everything just before serving. This recipe comes to us from Donna Kelly of Apron Strings. Serves 6 - a little vegetable oil, for preparing the baking sheet - 1 bunch asparagus, trimmed & cut into 2-inch pieces - 6 radishes, sliced 1/­­4 inch thick - 1 bunch green onions, cut into 2-inch pieces - 2 9-inch uncooked pie crusts - 2/­­3 cup grated Parmesan cheese - 1 egg, whisked with 1 tablespoon water - 2 ounces feta cheese Preheat an oven to 400 degrees. Prepare a baking sheet with a light layer of vegetable oil. Microwave the asparagus for 60-90 seconds, or until its slightly softened. Cut the radish slices in half so they resemble half circles. Spread one of the pie crusts on the prepared baking sheet. Sprinkle the grated Parmesan in the center of the crust. Spoon half the asparagus, green onions and radish slices over the Parmesan in one layer. Fold up the crust around the edges of the gallette, leaving about 2 inches of crust overlapping on all edges. Brush the crust with the egg wash. Repeat with the remaining pie crust. Bake in the oven for about 30 minutes, or until the gallettes are lightly browned. Crumble the feta over the baked gallettes and enjoy! The post Spring Vegetable Gallettes appeared first on Meatless Monday.

Plant the Seed: Grow Your Own Veggies for Meatless Monday

April 24 2017 Meatless Monday 

Plant the Seed: Grow Your Own Veggies for Meatless Monday Theres nothing like the vibrant, sweet taste of vegetables fresh picked from your own garden. And nows the perfect time to get started. Whether its a window box herb garden or a tilled backyard plot, growing your own veggies is deliciously satisfying. So lets dig in and get our hands dirty. Find Your Sunny Side. Vegetables love sun, at least six hours of direct sun each day. The more sunlight they soak up, the bigger the harvest - and the more flavorful the harvest! Dark, Rich Soil. Consider using commercial potting soil or enrich the dirt yourself using compost. Keep the soil loose and loamy so the plants can easily root. Go to Seed. Its always worth springing for high-quality seed. Do a little online research to see which companies have good customer reviews. Quality seed delivers better quality results - in abundance and taste. Plot Your Garden Size. If its your first garden, 16×10 feet is a manageable size and is large enough to grow vegetables for a family of four for the summer. Live in the city? Dont feel left out. Try growing fresh herbs in a window box or pot. Water, Weeds and Bugs. Luckily, plants arent overly needy. Just a little bit of water and plenty of sun keeps them happy. Make watering a regular part of your routine and sprinkle just enough so the top soil stays moist. Lastly, keep an eye out for weeds or insects that could harm your crop. Other than that, sit back and enjoy watching them sprout and grow.   What and When to Plant in your Area Learn which veggies will thrive in your climate and when to plant to plant them - not to mention when theyll be ripe for harvest. Youll find the answers on this list of local state cooperative extensions. Year after year, the popular planting choices are tomatoes, zucchini squash, peppers, beets and carrots.   Want Fresh, In Season Veggies without Gardening? This online Seasonal Food Guide has got you covered. Just enter your state and youll find out whats being picked right now - perfect for knowing what to expect at your local farmers market. You can also select the produce items you like and learn when theyre in season. Use this guide to plan your Meatless Monday recipes with fresh ingredients that are at the peak of flavor. And speaking of recipes, heres one of our Meatless Monday springtime favorites. Enjoy! Zucchini Boats by David Burke The post Plant the Seed: Grow Your Own Veggies for Meatless Monday appeared first on Meatless Monday.

Meatless Monday in Israel Celebrates Four Fantastic Years

April 17 2017 Meatless Monday 

Meatless Monday in Israel Celebrates Four Fantastic Years Its amazing how a good idea and some strong enthusiasm can make an incredible difference. Heres proof. Just four years ago, Miki Haimovich decided to launch Meatless Monday in Israel. Of course, it didnt hurt that Miki was a well-known and trusted figure in her country. She had worked as a TV news anchorwoman for nine years. When we brought the Meatless Monday global campaign to Israel four years ago, few people had heard of it. Whats more, most couldnt understand why reducing meat consumption was an issue that needed to be addressed, said Ms. Haimovich, Things have come a long way since. Over Half a Million Meatless Monday Supporters Based on a recent survey, nearly 65% of the Jewish population have now heard about Meatless Monday. More importantly, over 500,000 respondents say they are currently choosing not to eat meat one day a week. These results are particularly impressive because they were achieved only through public relations and word of mouth - not paid advertising. Meatless Monday Embraced by Leading Israeli Organizations The growing support for Meatless Monday is rooted in partnerships that have been developed at leading organizations, such as caterers Sodexo, ISS, Shultz and Idi, as well as health and environmental protection agencies and animal welfare organizations. We offer a win-win-win proposition, said Or Benjamin, Meatless Monday campaign manager for the past year and a half, Employees are happier because they get a greater choice of healthy foods. The service providers like it because plant-based meals cost less to make. And our countrys Corporate Social Responsibility officers are pleased because it reduces greenhouse gases. From left to right: Or Benjamin, campaign manager, Miki Haimovich, co-founder and Liat Zvi, co-founder. Photo by Menash Cohen. Gala Event to Celebrate Four Years of Meatless Monday Late last February, partners, volunteers, friends and family attended a special Meatless Monday event held in Tel Aviv to celebrate the four-year anniversary. Awards were presented to leading partners, including Intel, the Ministry of Foreign Affairs and the Rabin Medical Center. This festive gathering doubled as a fund raiser to help finance future Meatless Monday campaign efforts. Catch up on their latest news on their Facebook page. Get Involved. Join the Meatless Monday Movement If youre reading this, chances are youre interested in eating healthier and maybe helping to protect the environment. Why not take a moment and think if you know someone who might also share these interests. You could talk to them about Meatless Monday, or send them an email, or maybe forward this article. Like to know other ways you can help? Please get in touch with us at info@MeatlessMonday.org Meanwhile, in honor of Israels four year Meatless Monday anniversary, heres a one of our favorite traditional Jewish meatless recipes. Enjoy! Eggplant Bell Pepper Kugel The post Meatless Monday in Israel Celebrates Four Fantastic Years appeared first on Meatless Monday.

Meatless Monday Celebrates 2017 C-CAP Scholarship Winners

April 10 2017 Meatless Monday 

Meatless Monday Celebrates 2017 C-CAP Scholarship Winners   The Careers through Culinary Arts Program (C-CAP) provides a full menu of support for disadvantaged youth. This worthy non-profit organization is dedicated to transforming lives through the culinary arts and preparing young people for college and careers in the restaurant and hospitality industry. Meatless Monday is proud to support C-CAP by sponsoring an annual recipe contest that awards student scholarships. This years theme Oodles of Noodles drew submissions from around the country and weve included the winning recipes below! Were excited to team up with C-CAP for our annual recipe contest, said Sid Lerner, founder of the Meatless Monday movement, This year, we challenged C-CAP students to convert traditional noodle recipes into meatless versions. And the winning recipes are stellar. Before we announce this years winners, wed like to say thanks to a great panel of judges for donating their time and talents: New York-based Chef Maria Loi, the global ambassador of Greek gastronomy; Chef Mathew Kenney, renowned as pioneer in raw, plant-based cuisine; Chef Jet Tila, Royal Thai culinary ambassador; and Diana Rice, RD, and consulting recipe editor for Meatless Monday. The Meatless Monday C-CAP Oodles of Noodles recipe winners are:  Grand Prize $5,000 Scholarship Andrian Gonzalez, 12th Grade Los Angeles Center for Enriched Studies, CA Three Sisters Stuffed Squash dish:   Regional $2,000 Scholarships Austin Neanover, 12th Grade Glendale High School, AZ Spicy Spaghetti with Roasted Vegetables Azary Madrigal, 12th Grade Curie Metropolitan High School, Chicago, IL Avocado Pasta Devyn Shannon, 12th Grade Charles Herbert Flowers High School, Washington, DC Spicy Coconut Penne Cashé Clark, 12th Grade Virginia Beach Technical and Career Center, Hampton Roads, VA Rainbow Pad Thai Brayden Boscio, 12th Grade Harry S. Truman High School, New York, NY Goat Cheese Gnocchi with Tomato Mushroom Ragu and Wilted Spinach Lauren Moore, 11th Grade A.Phillip Randolph Career Academy, Philadelphia, PA Curry Primavera   Each year, C-CAP holds a benefit event that brings together New Yorks best chefs to serve a grand tasting of their signature dishes. Like a little taste of this years gala? Then watch our 2017 C-CAP highlights video. The post Meatless Monday Celebrates 2017 C-CAP Scholarship Winners appeared first on Meatless Monday.

Live Longer — Fruits and Veggies Proven to Add More Life

March 27 2017 Meatless Monday 

Live Longer — Fruits and Veggies Proven to Add More LifeMarch is National Nutrition Month. So each week this month, were highlighting how certain foods can help improve specific health conditions. This is the fourth and final article in the series. Please share with friends and family who may be interested. Youve heard it many times from many different sources: doctors, talk shows, magazine articles, you name it. The way to stay healthy is to exercise regularly, watch your weight, get enough sleep and eat a sensible diet. But what if, just by choosing the right foods to eat, you could actually live longer? Thats not science fiction. Thats science fact. According to a study published in the Journal of American Medical Association, diets with a high intake of animal protein (meat) were positively associated with cardiovascular mortality. This means death caused by heart attack, heart disease or stroke. Furthermore, this danger is even greater for individuals with at least one lifestyle risk factor, such as smoking, obesity, high blood pressure or high cholesterol. And the size of this study was remarkably comprehensive, - over 130,000 people from all walks of life participated. Eating more plants - vegetables, whole grains and legumes - and fewer animal products can help you live a longer, healthier life, said Rebecca Ramsing, sr. program officer, Food Communities & Public Health Program at Johns Hopkins Center for a Livable Future. Taking meat off your plate a few days a week can make a long-lasting impact! On a brighter note, the study also indicates that diets with a high intake of plant-based protein - instead of meat - result in less deaths due to cardiovascular issues. This finding suggests the importance of the protein source you choose to eat regularly. In other words, people who choose more fruits, veggies, grains and nuts tend to be healthier and live longer. With this good news in mind, weve picked out one of our favorite recipes to help you savor all life has to offer. Bon appétit. Roasted Spring Veggie Couscous The post Live Longer — Fruits and Veggies Proven to Add More Life appeared first on Meatless Monday.

Spicy Coconut Penne

March 23 2017 Meatless Monday 

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was Oodles of Noodles and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Washington, D.C. regional winner and comes from Devyn Shannon of Charles Herbert Flowers High School. Serves 8 - 16 ounces of cooked penne noodles - 1 tablespoon oil - 2 garlic cloves, minced - 1 tablespoon ginger, minced - 1 carrot, thinly sliced - 1 16 ounce can unsweetened coconut milk - 3 tablespoons tomato paste - 1 teaspoon chili powder - 1 teaspoon kosher salt - 1 1/­ 2 tablespoon spicy ground chili paste - 3 scallions, thinly sliced (2 for dish) - 3 basil leaves, whole -  1/­4 cup shredded coconut - 1 teaspoon cayenne pepper In a large saucepan add oil, saute carrot, garlic, scallions and ginger on med-high for 2-3 minutes. Add coconut milk, tomato paste, chili powder, salt, and chili paste and stir together. Once combined add in your coconut and basil leaves. Bring to a boil, then reduce heat and simmer for 3-5 minutes. Remove basil leaves. Add noodles to sauce and toss. Top with leftover scallion and serve. The post Spicy Coconut Penne appeared first on Meatless Monday.

Goat Cheese Gnocchi with Tomato Mushroom Ragu and Wilted Spinach

March 22 2017 Meatless Monday 

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was Oodles of Noodles and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the New York regional winner and comes from Brayden Boscio of Harry S. Truman High School. Serves 6 Pasta Dough (Gnocchi) Ingredients: - 4 Eggs - 1 t Salt - 1 T Olive Oil - 10 1/­­2 Oz Goat Cheese -  1/­­4 t Nutmeg - 2 3/­­4 Flour Gather Mise-en-place Combine wet ingredients (including goat cheese) 3. Combine dry ingredients Add dry to wet, incorporate everything gathering the dough together. 5. Knead the dough very gently together, let it rest for 20 min After letting it rest, begin to roll dough back an forth creating a log of dough, cut that dough into small little pillow shaped pasta pieces and roll with fork to create texture on Gnocchi Freeze for 5 min After freezing, boil pasta in salted water until your pasta begins to float approximately 5 minutes. Strain Gnocchi, then sauté with whole butter to lightly brown pasta Add Tomato ragu with mushrooms, finish with parmesan, butter and fresh chopped parsley Sauce Ingredients: - 10 Shitake Mushrooms - 10 Button Mushrooms -  1/­­2 Onion - to taste: Salt and Pepper - 6 plum Tomato Concasse - 3 Cups Crushed tomatoes - 8 cloves of Garlic - 1 T Parsley - 1 T Basil - 1 T Sugar Gather Mise-en-place Cut mushrooms, mince garlic, and cut plum tomatoes small dice. Sauté mushrooms, add minced garlic, after 60 seconds add cut plum tomatoes, chopped onions, finely chopped parsley, basil, and crushed tomatoes. Let it simmer for 5 min Add sauté gnocchi into sauce enough to coat the pasta. Wilted Spinach Ingredients: - 2 lb Baby Spinach - 2 T Olive oil - to taste: Salt and Pepper Coat pan with Olive oil, and Heat pan Add baby spinach and Sauté spinach until tender, add salt pepper to taste Serve as a side with gnocchi and tomato ragu The post Goat Cheese Gnocchi with Tomato Mushroom Ragu and Wilted Spinach appeared first on Meatless Monday.

Avocado Pasta

March 22 2017 Meatless Monday 

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Chicago regional winner and comes from Azary Madrigal of Curie Metropolitan High School. Serves 6 - 24 ounces dry pasta - 3 medium tomatoes, diced - 3 green onions, finely sliced - 3 large ripe avocados - 3/­­4 teaspoon finely minced garlic Juice from half of a lemon - Salt and ground pepper, to taste Cook Pasta: Bring a pot of salted water to the boil and cook pasta al dente approximately 10 minutes. Once cooked, reserve 1 1/­­2 cup of the hot pasta water, then drain pasta. Mash avocado in a large bowl. Stir in the garlic and lemon juice then season with salt and pepper, to taste. Stir in 1/­­2 cup of the reserved water. Add pasta, tomatoes, and green onions then toss until the pasta is completely coated by the sauce. The post Avocado Pasta appeared first on Meatless Monday.

Nutty Forbidden Rice, Roasted Beet & Kale Salad

March 20 2017 Meatless Monday 

Forbidden Rice, an ancient grain that was once exclusively eaten by Chinese Emperors, has long been praised for its health and longevity benefits. This recipe features this nutty-flavored rice that is also packed with antioxidants known as anthocyanins. This recipe comes to us from Eve of The Garden of Eating. Serves 4 For the salad: - 1 lb beets -  2/­­3 cup uncooked black rice - 1 1/­­3 cup water -  1/­­2 cup pecans, roughly chopped - 1 bunch kale, washed and dried, ribs removed, chopped or shredded For the dressing: - 2 tablespoons apple cider vinegar - 2 teaspoons olive oil - 1 tablespoon whole grain mustard - 1 clove garlic, pressed or minced - 1 teaspoon dried thyme - 2 teaspoons sea salt - Several grinds of black pepper and more to taste   Preheat oven to 400 degrees. Rinse the beets (no need to peel them) and position them on a sheet or two of tinfoil (you want a tight package so they end up kind of steaming in there), drizzle with olive oil and wrap them up well. Roast them for at least an hour and 15 minutes – depending on how large they are, it may take closer to two hours for them to cook all the way through – you can test by removing them and poking with a fork – they’re done when the fork sinks easily all the way into the middle of the largest beet. Remove and let cool until you can handle them without burning yourself. Remove the skins – they should slip off with ease and cut off the top and tail. Cut them into bite-sized chunks and set aside. Add the rice and water to a medium-sized pot with a tight-fitting lid, bring to a boil then reduce the heat to low, cover and simmer for 40 or so minutes. Fluff the rice. While the rice is cooking, make the dressing, mixing all the ingredients together well with a fork or a whisk. If you have a jar with a tight-fitting lid, you can also just cover it and shake well. Place the chopped kale, diced beets and rice in a pretty bowl that’s large enough to mix them all together in comfortably, drizzle the dressing over all and stir well to coat everything. Cover and put in the fridge to “stew” for a while – at least an hour and more is better. Toast the pecans for a few minutes until they’re nicely browned and crunchy. I toast mine on a sheet of recycled tinfoil in the toaster oven at 300 for about 5-6 minutes, shaking once to toast them evenly. When you’re ready to serve, top the salad with the pecans and toss well.   The post Nutty Forbidden Rice, Roasted Beet & Kale Salad appeared first on Meatless Monday.

Meatless Monday Sizes Up Superfoods

March 20 2017 Meatless Monday 

Meatless Monday Sizes Up SuperfoodsMarch is National Nutrition Month. So each week this month, were highlighting how certain foods can help improve your health. This is the third article in the series. Please share with friends and family who may be interested. For many adults, being time-pressed has become the norm. Theyre driven to pack more into any given moment. With this mind, perhaps its no surprise that theres a recent surge of interest in superfoods - plant foods that pack in more nutrition than other food items. Sure, this food trend is hot right now, but does the reality actually live up to the hype? Turns out the answer is yes, as long as youre consuming the right foods for the right reasons. According to Diana K. Rice, a registered dietitian who works with Meatless Monday, Many plant-based foods pack in more fiber, minerals and fiber than other dietary choices, said Rice. So if youre looking to improve the quality of your diet, its a great idea to rely on these foods over choices like processed carbohydrates and animal products. But dont expect superfoods to deliver a miracle cure for your medical problems, cautions Rice. She explains, No single food is going to help you lose weight, give you clearer skin or achieve whatever other health goal youre after. The main reason to eat superfoods is that they are nutritious and convenient. One easy way to pack more superfoods into yoir diet is to adopt the practice of Meatless Monday. When you choose not to eat meat one day a week, theres a lot of room left in your diet to fill with nutrient-packed superfoods, Rice said. And when you try tasty new dishes containing plant-based superfoods on a Monday, youll be more likely to incorporate them into your diet over the rest of the week, too. To kick off your new Meatless Monday habit, Rice recommends these plant-based superfoods: Peanuts: Not only is this plant-based source of protein highly affordable, its adored by the masses for its appealing flavor. In addition to seven grams of protein per one ounce serving, peanuts are a terrific source of folate and resveratrol - yes, the red wine nutrient! Found in whole peanuts (as well as grape skins), resveratrol is an antioxidant thats linked to reduced rates of cardiovascular disease and cancer. Think outside the peanut butter sandwich with Peanut Noodles or Peanut Butter Chili.   Avocados: This fruit is a super substitute for animal products on Meatless Monday because its healthy fat content satisfies the same craving you might have for a juicy steak. But since the fats found in avocados are mostly heart-healthy monounsaturated fats, theyre doing your body a favor along with your tastebuds. Grill them and top with salsa for a new twist or try them with pasta in this Pea and Avocado Penne.   Kale: Sure, kale isnt as trendy as it once was. Nowadays, foods like collard greens and Brussels sprouts are stealing the spotlight. However, kale rose to popularity for good reason - it scores a perfect 1000 on the Aggregate Nutrient Density Index, meaning that it packs in more nutrition per calorie than most other foods. In particular, its a great source of vitamins A, K, C and fiber. Give it a spin in this Forbidden Rice Salad or try a new variation on your lasagna with this kale-packed version.   Mushrooms: Not many foods pack in a hefty dose of vitamin D, the sunshine vitamin. But one portabella mushroom can pack in 400 IU (international units) of vitamin D, which is more than half of the recommended daily intake level. Theyre an especially good choice for people who are averse to sun or live in northern climates, plus they offer the crave-able umami flavor found in meat. Try them in Mushroom Tikka Masala or Mushroom Hemp Tartlets.   Tomatoes: No, not the pale pink slice thats suspiciously topping your sandwich. Were talking deep, dark red tomatoes - especially canned tomatoes - that are an excellent source of lycopene, an antioxidant thats linked to heart health and reduced cancer risk. Pump up your lycopene intake with dishes like Shakshouka with Rainbow Chard and Tomato Parmesan Slow Cooker Soup. The post Meatless Monday Sizes Up Superfoods appeared first on Meatless Monday.

Mediterranean Nachos

March 20 2017 Meatless Monday 

For National Nutrition Month, why not try a healthy spin on a classic “junk food” dish, nachos? This Mediterranean version is packed to the brim with veggies and flavorful herbs, plus it uses whole wheat pitas rather than fried corn chips as a base. This recipe comes to us from Brynn of The Domestic Dietitian. Serves 4 - 3 whole wheat pitas, cut into triangles - Olive oil - 1 medium cucumber, diced - 2 medium tomatoes, diced - 1/­­2 red onion, diced - 1 tbsp fresh lemon juice - 1/­­4 cup hummus - 1/­­4 cup tzatziki - 1-2 tbsp kalamata olives, chopped - fresh dill, chopped (for garnish) Preheat oven to 400 degrees. Lay cut pita triangles on sheet pan in a single layer. Drizzle lightly with olive oil and bake for 6-8 minutes, until crispy. Layer baked pita chips on platter. Top with hummus, tzatziki, cucumber, tomato, and onion. Top with fresh squeezed lemon juice. Sprinkle chopped olives and dill over the top. Serve and enjoy! The post Mediterranean Nachos appeared first on Meatless Monday.

The Scientific Secret to Happiness: More Fresh Fruits and Veggies

March 13 2017 Meatless Monday 

The Scientific Secret to Happiness: More Fresh Fruits and VeggiesMarch is National Nutrition Month. So each week this month, were highlighting how certain foods can help improve specific health conditions. This is the second article in the series. Please share with friends and family who may be interested. Its long been known that a diet rich in fresh fruits and vegetables is good for your physical health. Lower blood pressure and less risk of heart disease are among the many benefits. But did you know fruits and veggies can also be good for your mental health? Absolutely true. According to a recent study, higher consumption of fruit and vegetables may increase feelings of well-being, happiness and life satisfaction. In addition, the study participants who ate more fruits and vegetables tended to be more curious and more creative than those who didnt. There is a growing body of evidence suggesting that dietary patterns emphasizing fruits and vegetables may be linked to better psychological health.[i] A recent study found that higher fruit and vegetable consumption may increase well-being, curiosity and creativity, possibly related to micronutrients and carbohydrate composition.[ii] This is probably related to the fact you are giving your body and brain more healthy vitamins, minerals, phytochemicals and fiber, said Rebecca Ramsing, sr. program officer, Food Communities & Public Health Program at Johns Hopkins Center for a Livable Future. This conclusion is supported by a separate study that found growing evidence that suggests that eating more fruits and vegetables is linked to better psychological health. So which foods help you feel happier, more creative and brimming with curiosity? Well, for starters, try roasted carrots and other root vegetables, such as sweet potatoes, yams and squash. Also, fresh berries are highly recommended to lift your spirits - blueberries, raspberries, blackberries, take your pick! And to jump-start your good mood, weve got a special recipe thats sure to make you smile. Root Vegetable Samosas   References: [i]Rooney C, McKinley MC, Woodside JV. The potential role of fruit and vegetables in aspects of psychological well-being: A review of the literature and future directions. TheProceedings of the Nutrition Society. 2013; 72: 420-432. doi:10.1017/­­S0029665113003388 [ii] Conner TS, Brookie KL, Richardson AC, Polak MA. On carrots and curiosity: eating fruits and vegetables is associated with greater flourishing in daily life. Br J Health Psychol. 2015; 20(2):413-27. The post The Scientific Secret to Happiness: More Fresh Fruits and Veggies appeared first on Meatless Monday.

Thai Potato Ginger Curry

March 13 2017 Meatless Monday 

Coriander, ginger and garlic are stir-fried first, which deepens the taste of this classic Thai red curry. Tomatoes, potatoes, onions and spinach take on the full flavor of the aromatically spiced sauce. This recipe comes to us from DanniBeth of Vegan Miss Adventures in the Kitchen. Serves 4 - 4 tomatoes - 2 tablespoons vegetable oil - 2 onions, cut into thick wedges - 1 inch piece fresh ginger, peeled and finely chopped - 1 garlic clove, chopped - 2 tablespoons ground coriander - 1 pound potatoes, peeled and cut into chunks - 2 1/­­2 cups low sodium vegetable stock - 1 tablespoons red curry paste - 8 ounces spinach leaves Bring a medium pot of water to a boil over high heat. Fill a medium bowl full of cold water. Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 2-3 minutes then plunge into the cold water to loosen the skins. Peel off the skins of the tomatoes. Cut each tomato into quarters. Remove and discard the seeds and central core of each tomato. Set tomato pieces aside. Preheat a wok over medium-high heat. When the wok is heated add the vegetable oil. Stir fry the onions, ginger and garlic in the vegetable oil for 2-3 minutes, or until seasonings begin to soften. Add the coriander and potatoes to the wok and stir-fry for 2-3 minutes. Add the stock and curry paste and bring to a boil, stirring occasionally. Reduce the heat and simmer gently for 10-15 minutes, or until the potatoes are tender. Add the spinach and the tomato quarters to the wok. Cook, stirring, for 1 minute, or until the spinach has wilted. Serve atop cooked rice to soak up the curry sauce. The post Thai Potato Ginger Curry appeared first on Meatless Monday.

“MeatLess” — Kristie Middleton’s New Book Shows How to Eat Less Meat and Enjoy Food More

March 6 2017 Meatless Monday 

“MeatLess” — Kristie Middleton’s New Book Shows How to Eat Less Meat and Enjoy Food More Photo by Michelle Cehn Kristie Middleton is always in motion. As the Senior Food Policy Director for the Humane Society of the United States , shes a sought-after speaker on how to reform our global food system. Her work has been covered by The New York Times, Los Angeles Times, Politico and CNN, to name a few. Even with her busy schedule, Kristie found time to write a new book, MeatLess: Transform the Way You Eat and Live - One Meal at a Time . Its available starting tomorrow and its perfectly timed for National Nutrition Month in March. In the book, Kristie details how you can begin eating less meat and dairy - without giving them up completely. If you think that sounds a lot like Meatless Monday, youre right. Turns out Kristie is a big fan of Meatless Monday, as youll see in this interview . After all, the health benefits of choosing a more plant-based diet are inarguable. And its an added bonus that plant-based food is also much healthier for the planet.   Photo by Michelle Cehn Kristie also shares inspirational stories from people who have lost weight and reached their health goals through plant-based eating. She includes deliciously satisfying recipes that anyone can make, plus offers tips and tricks on easy food swaps, where to dine out, and how to set and meet your health goals. Get a taste of what Kristie has in mind with this Noodles with Peanut Sauce recipe. The post “MeatLess” — Kristie Middleton’s New Book Shows How to Eat Less Meat and Enjoy Food More appeared first on Meatless Monday.

Spice Up ‘Fat Tuesday’ with a Meatless Mardi Gras Makeover

February 27 2017 Meatless Monday 

Spice Up ‘Fat Tuesday’ with a Meatless Mardi Gras Makeover New Orleans, Louisiana is famous - and infamous - for good times, good music and good food. Revelers come from the four corners of the world to take part in the annual Mardi Gras celebration - a spectacular event with parades, street floats, lavish costumes and evening balls. Mardi Gras literally translates to Fat Tuesday. This takes place on the day before Ash Wednesday, which marks the beginning of Lent. Traditionally, Fat Tuesday meant feasting and finishing all the rich, fatty foods before the 40-day religious observance. Interestingly, the word carnival is derived from the Latin word carnelevarium, which means to take away or remove meat. This makes sense because many people choose to give up meat during Lent. Not surprisingly, were okay with that. In fact, many of the classic Cajun and Creole dishes can be made without meat, yet still deliver all the zesty, mouth-watering flavors of the Crescent City. From red beans and rice to gumbo to étouffée, spice up your Monday and strut your stuff with these meatless Mardi Gras recipes.   Easy Red Beans and Rice, from Watching What I Eat Vegetarian Gumbo Made in One Pan, from Healing Tomato Portabella Etouffee, from Apron Strings Creole Vegan Jambalaya, from Jackie Newgent Saffron Baked Beignets, from A Kitchen Hoor’s Adventures The post Spice Up ‘Fat Tuesday’ with a Meatless Mardi Gras Makeover appeared first on Meatless Monday.

Special of the Day: Chef Anita Jaisinghani

February 20 2017 Meatless Monday 

Special of the Day: Chef Anita JaisinghaniHouston to NYC - Pondicheri restaurants celebrate the fresh vibrancy of Indian cuisine Anita Jaisinghani works long days. Her restaurants serve Indian-themed casual fare for breakfast and lunch, then transform to more upscale dining at night. She opened her first restaurant in Houston in 2001 - which just celebrated five years of Meatless Monday. Last summer, she added a second Pondicheri in Manhattan. Over her career, Anita earned two nominations for the coveted James Beard Awards and has been featured in the Wall Street Journal, USA Today and TIME Magazine. We sat down with her for some table talk. You’ve said your menu is guided by the principles of Ayurveda. Could you explain?  Ayurveda is a philosophy that’s all about balance, not just in food and flavors, but also in life. For instance, Ayurveda doesn’t say you can’t eat meat, but you should eat it in smaller portions. We surround meat with vegetables and other foods so the meat doesn’t become the center of the plate. With Ayurveda, the food should not only taste good, but make you feel nourished and rejuvenated after. I plan my food that way. I would say guided by Ayurveda because I don’t see the philosophy as hard rules. We’re really trying to examine our own history and heritage and select what we think makes sense for modern life. You also serve a popular Meatless Monday menu each week. What should diners expect? India is the world’s best place to be a vegetarian. It has the highest percentage of vegetarians in the world, which is why the cuisine is so extensive and imaginative. Our Meatless Monday menu is really special and it goes back to my roots. Pondicheri, to me, is such an expression of my heart. And growing up in India, it was a rule in my family that we didn’t eat meat for at least one day a week. Pondicheri also has a Bake Lab and you’re famous for your chocolate chili cookies. How did that come about?  My first restaurant job was as a pastry chef at the legendary Café Annie and I love to bake. We named our bakery the Bake Lab because we are always experimenting. The chili cookies were actually a happy accident. My first cookie ever was a Mrs. Fields chocolate chip cookie at an airport. It was warm, soft and delicious. I do not have a sweet tooth, but I loved that cookie. I began to play with cookies and, after many years of reworks, ended up with an oatmeal cookie that was not cakey and slightly gooey on the inside. One day we were out of walnuts in the Indika kitchen, so we added spiced walnuts to the recipe since that was all we had. And voila! The chocolate chili cookie was born!   Pondicheri’s Mawa Cake You also hold specially themed pop-up dinners. What’s your inspiration? Our Houston location holds six course pop-up dinners that usually feature a different region of India every three months, although we’ve done all kinds. The most recent one was Masala Sichuan, inspired by the Chinese expatriate community in Mumbai. With Indian food, theres such an immense scope that its impossible to run out of inspiration - the tasting menus give our chefs and I the opportunity to explore that scope and incorporate seasonal ingredients.   If youre in Houston or NYC, make sure to stop by Pondicheri and taste the Meatless Monday goodness. For more information, visit their website . And if you cant make it to one of their restaurants, stir up your love of Indian cuisine by making Pondicheris Peanut Noodles recipe at home. The post Special of the Day: Chef Anita Jaisinghani appeared first on Meatless Monday.

Celebrate Valentine’s Day Tomorrow — and Each Monday

February 13 2017 Meatless Monday 

Celebrate Valentine’s Day Tomorrow — and Each Monday Tomorrow is Valentines Day, a windfall for cards, roses and chocolates. And on this special day, wed like to suggest another way to express your love - Meatless Monday. By choosing not to eat or serve meat just one day a week, youre giving you and your loved ones a valentine 52 times a year. This one simple gesture can have profound health benefits. For instance, eating less meat lowers your risk of heart disease, which is the leading cause of death among women. In addition, diets with less meat also help prevent obesity, type 2 diabetes and cancer. All of which can help you and your loved ones live longer.   So tomorrow, enjoy plenty of hugs and kisses. And dont forget to show some love each and every week with Meatless Monday - for your family, yourself and the planet. The post Celebrate Valentine’s Day Tomorrow — and Each Monday appeared first on Meatless Monday.

Super Bowl Champion Roland Williams Makes a Big Play for Meatless Monday

February 6 2017 Meatless Monday 

Super Bowl Champion Roland Williams Makes a Big Play for Meatless MondayPhoto courtesy of Michelle Macirella, of Luminaria Photography, Rochester, NY   Roland Williams is a true game changer. At a towering 65, its no surprise his nickname is Big Ro. Playing tight end for the St. Louis Rams, Roland helped them win Super Bowl XXXIV in 2000, the first NFL team to ever go from worst place to first place in a single season. Roland knows firsthand the importance of a healthy diet, choosing to become a vegan two years ago. Thats why hes teamed up with us to share an open letter that encourages everyone to practice and support Meatless Monday for their health and the health of the planet. This letter (appearing below) is well worth reading and passing along to your friends and family. To match his stature, Roland also has a big heart. He recently joined forces with celebrity Chef Danny Boome and local artist Michelle Cardulla to work with his charity, Champion Academy. This institution provides no-cost guidance and life lessons to underprivileged youth in his hometown of Rochester, NY. Heres a brief highlight video that shows Roland mentoring at the academy. Youll be hearing more about this talented and dedicated threesome in the future, so stay tuned. Meanwhile, we invite you to read Rolands open letter here: Super Monday: The New Best Way To Celebrate The Big Game By Roland Williams, NFL Super Bowl Champion   As we draw one day closer to Super Bowl LI, I cant help but to smile. This past NFL season has been such a joy to watch.  All the unexpected twists and turns. The re-emergence of the Cowboys and Raiders. The high-powered Falcon offense.  The grit and determination of the Patriots.  I even enjoyed watching the massive disappointments of 2016.  As I type this letter, Im still scratching my head about the Cardinals, Bengals, Broncos and Panthers this season. But now, we are on to the main event. The entire NFL season comes down to two teams.  As a true fan of football, it doesnt even matter that I have no vested interest in either team winning this year. Yep, it doesnt get any better than this.  I cant wait to enjoy the entire day from the pregame to post-game confetti. But this year, when the game is over and Ive seen my fair share of post-game coverage, I am asking that you join me in two of the biggest games of them all; your health and our environment. On Monday after the big game, be a team player by participating in Meatless Monday, a global movement to find innovative ways to make meatless and vegetarian dishes part of our everyday culture, customs and cuisine. For those unaware, it has been scientifically proven that skipping meat at least one day a week is beneficial for our health and the environment. This past year, Ive been doing it weekly with my three young sons and they love it! Then a few months ago, I went crazy.  I joined forces with Celebrity Chef Danny Boome and local artist Michelle Cardulla and incorporated it into my favorite charity, http:/­­/­­www.ChampionAcademyRoc.org. Im telling you, this is a movement that deserves your attention. If you still need a few reasons why you should add this into your life, take a look at http:/­­/­­www.MeatlessMonday.com. You can thank me later. Enjoy the game!   Roland Williams NFL Super Bowl Champion Meatless Monday Supporter The post Super Bowl Champion Roland Williams Makes a Big Play for Meatless Monday appeared first on Meatless Monday.

Sweet Potato and White Bean Soup

January 30 2017 Meatless Monday 

This soup is free from dairy and gluten, and the white beans add body and protein without distracting from the rich sweet potato flavor. Try serving it with chopped green apple and a spoonful of Greek yogurt for a tangy flavor. To keep it vegan, skip the yogurt - tastes just as good! This recipe comes to us from Neda of Healthy with Nedi. - 2 lbs sweet potatoes, peeled and cut in pieces - 2 tbsp coconut oil - 1 red onion, chopped - 5 garlic cloves, chopped - 1 can white beans, rinsed and drained - 1 cup coconut milk - 2 cups low-sodium, vegetable stock - 1/­­2 cup water - 1 tbsp fresh sage - 1/­­2 tsp turmeric - Sea salt & pepper to taste   Toppings (optional) - Sliced green appleGreek plain yogurtFresh sage   Wash the potatoes with water, peel and cut them in large pieces. In a large pot, melt coconut oil over medium heat. Add the chopped onion, garlic, turmeric and sage. Sauté for 2 minutes, until translucent. Add the potatoes, stock, coconut milk, water and season to taste with salt and pepper. Bring to a boil, and lower the heat to medium. Cook for 30 minutes, until the potatoes are soft. Add the canned beans and turn off heat. In small batches, transfer the vegetables to a high-powered blender. Add broth as you go, depending on how thick or thin you want the soup to be. For thicker, add less broth, and for thinner add more broth. Blend until smooth. Pour the soup back into the pot. Taste and adjust seasonings to your liking. Ladle soup into bowls and enjoy with any of the suggested toppings! The post Sweet Potato and White Bean Soup appeared first on Meatless Monday.

Sweet Potato Sorghum Salad

January 23 2017 Meatless Monday 

Sorghum is an ancient grain enjoying newfound popularity for its nutrient and fiber content. Paired with sweet potatoes, cranberries and pumpkin seeds in this salad, this dish is a nutritional powerhouse! This dish comes to us from Cara of Street Smart Nutrition. Serves 6 - 2 1/­­2 cups sorghum, cooked - 2 1/­­2 cups sweet potatoes, peeled and chopped into 1/­­2? cubes - 1 1/­­2 Tablespoons olive oil - Pinch of salt and pepper - 1/­­3 cup dried cranberries - 1/­­3 cup pecans, halves or pieces - 1/­­4 cup pumpkin seeds - 1/­­4 to 1/­­2 cup crumbled goat cheese or feta Preheat the oven to 375 degrees F. Wash and peel the sweet potatoes, then roughly chop into 1/­­2? cubes. In a large mixing bowl, combine sweet potatoes with olive oil, salt, and pepper and gently toss to combine. Spread evenly in a single layer on a baking sheet. Bake 15-20 minutes, or until edges begin to slightly brown. Remove from oven and allow to cool slightly. In a separate bowl, add the cooked sorghum, sweet potatoes, dried cranberries, pecans, pumpkin seeds, and goat cheese. Gently fold together until combined. Serve warm or at room temperature, or store in the refrigerator for 3-4 days. The post Sweet Potato Sorghum Salad appeared first on Meatless Monday.

Spinach Lasagna

January 16 2017 Meatless Monday 

Offering up a meatless version of a familiar dish is a great way to encourage friends and family to give meatless eating a try. And who doesn’t love lasagna? This version spotlights spinach and fresh herbs and uses a mixture of white beans, tofu and nutritional yeast rather than cheese. This recipe comes to us from Kathy Freston‘s The Book of Veganish. Serves 4-6 - 12 lasagna noodles - 1 (15.5-ounce) can white beans, drained and rinsed - 14 ounces firm tofu, drained - 1/­­2 cup nutritional yeast - 1/­­4 cup chopped fresh parsley - 1 teaspoon fresh or dried basil - 1/­­2 teaspoon dried oregano - 1/­­2 teaspoon onion powder - 1/­­4 teaspoon garlic powder - Salt and ground black pepper - 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry - 1 (28-ounce) jar marinara sauce - 1 cup shredded vegan cheese (optional) Place the noodles in a shallow 9 x 13-inch baking dish and pour on enough boiling salted water to cover. Set aside while you make the filling. Preheat the oven to 350°F. In a large bowl, combine the beans, tofu, nutritional yeast, parsley, basil, oregano, onion powder, garlic powder, 1 teaspoon salt, and 1/­­2 teaspoon pepper. Mash with a potato masher until smooth and well combined. Add the spinach and mix well, then taste and adjust the seasoning, adding more salt if needed. Drain the noodles and spread them in a single layer on a plate or a piece of plastic wrap. Spread a layer of the marinara sauce in the bottom of the baking dish and place 3 noodles on top of the sauce, overlapping them slightly. Spread half the filling mixture over the noodles, then top with 3 more noodles. Spread a thin layer of sauce on top and spread the remaining filling mixture over it. Top with the remaining 3 noodles and spread the remaining sauce over the noodles. Sprinkle the top with cheese (if using). Cover with aluminum foil and bake until hot, 45 to 50 minutes. Let stand for 10 to 15 minutes before serving. Reprinted from The Book of Veganish by arrangement with Pam Krauss Books/­­Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright (C) 2016, Kathy Freston and Rachel Cohn. Recipe by Robin Robertson. The post Spinach Lasagna appeared first on Meatless Monday.

Zucchini Boats

January 9 2017 Meatless Monday 

This light plant-based recipe is a fun twist on zucchini and a perfect recipe for starting out the new year. This Italian-inspired dish is packed with veggies and hearty pine nuts, it can either serve as an appetizer or a main meal. This recipe comes to us from Chef David Burke. Serves 2-4 - 4 zucchini - 2 tablespoons olive oil, plus additional - 3 cloves garlic, thinly sliced - 1/­­2 cup pine nuts - 4 peppadew peppers or 1 small red bell pepper or pimento, chopped - 12 black or pitted green olives, chopped - Salt and pepper Preheat oven to 350°F. Cut a small portion lengthwise off the top of the zucchini and trim a little off the bottom so it doesnt roll. Chop those pieces up and reserve. Scoop out and discard the seedy pulp from the cavity to make hollow boats of zucchini. Season with salt, pepper and drizzle with olive oil. Bake on a sheet pan until tender, approximately 10 minutes. In a sauté pan over medium heat, add 2 tablespoons olive oil, garlic and pine nuts, and sauté until golden. Add the chopped zucchini and peppadews, season to taste, and increase the heat to medium-high. Cook until tender, approximately 5 minutes. Fold in the olives to warm through. Spoon the mix into the zucchini shells. Serve with lemon wedges alongside. Photo credit: The Rachael Ray Show. The post Zucchini Boats appeared first on Meatless Monday.

Chef David Burke Serves Up the New Year

January 9 2017 Meatless Monday 

Chef David Burke Serves Up the New Year There are points in your career where you start to cook the way you want to eat; thats where I am now. – Chef David Burke David Burke is world-renowned as a chef, artist, entrepreneur, cookbook author, innovator and inventor. In 2009, he won the James Beard Award for Whos Who of Food & Beverage in America and was twice nominated earlier for Best Chefs in America. A graduate of the Culinary Institute of America and a student at the École Lenôtre Pastry School in Plaisir, France, his 30-year career includes opening over a dozen celebrated restaurants.  David is often recognized from his TV appearances on Bravos Top Chef Masters, NBCs TODAY Show and as a featured guest on Rachael Rays Every Day Show. In 2015, David joined ESquared Hospitality as a Culinary Partner to open new restaurants nationwide including his latest restaurant, Tavern62 by David Burke which opened in October 2016 on New York Citys Upper East Side. For our first interview of the New Year, we sat down with David to ask whats currently on his plate.   Its the beginning of a New Year, a time when many are making a fresh start and making resolutions about diet and nutrition. What are some easy ideas to incorporate more vegetables and fruits into a daily diet? Have pre-cut fruit and vegetables ready in your refrigerator and make olive oil-based dipping sauces for them. Winter is a good time to make vegetable soups and stews. I would also recommend buying an Indian cookbook (lay off spices if you dont like heat) to get inspiration for vegetarian dishes. Are there any professional secrets or tips you can share on your favorite ways to prepare vegetables? I like to slowly sauté my vegetables. Cut them smaller and add olive oil, onion, and garlic, then let them caramelize. That works for home fries, a vegetable hash, a filling for a pasta, a purée, or the base of a soup. When youre cooking at home or for friends, what are some of your favorite meatless dishes? Pasta. Cous Cous. Eggplant Parmesan. Stuffed Zucchini Boats. Couch potatoes, which we serve at BLT Prime by David Burke. Cabbage is also really underrated. Chef David Burke’s Couch Potatoes   At your new restaurant Tavern62 by David Burke, what winter vegetables are you looking forward to using and where do you source them from? Salsify, parsnips, parsley root, celery root, butternut squash, kale, and cabbage. We source produce from the Hunts Point Produce Market. Sustainable foods are a topic of discussion these days. What are your thoughts on the subject and why is this important? With any good business comes responsibility. Responsibility of keeping a sustainable supply is important for the future. Your restaurants are typically meat heavy or meat-centric. Why are you interested in supporting and participating in Meatless Monday? My restaurants are designed for great business that highlight hospitality and give our customers what they want. My personal choice and vision for the future is to start segueing into more vegetarian-centric and healthy eating options because no matter what other food trends come and go, customers being more aware of what goes into their food is a trend that will only continue to grow. I think we go through cycles. There are points in your career where you start to cook the way you want to eat; thats where I am now.   The post Chef David Burke Serves Up the New Year appeared first on Meatless Monday.

Happy New Year from Meatless Monday

January 2 2017 Meatless Monday 

Happy New Year from Meatless Monday Strong Growth for the Movement in 2016 By all accounts, 2016 was a banner year for the Meatless Monday movement. Currently Meatless Monday is active in 44 countries and in over 20 languages - from Croatia to China, Brazil to Bhutan. People from all walks of life are embracing a diet that reduces their meat consumption one day each week. Theyre eating healthier and helping to preserve the resources of the planet – one plate at a time. More chefs and restaurant owners are also realizing the advantages of serving Meatless Monday options, which in turn is good news for you! Be on the lookout for restaurants in your neighborhood that are getting creative with vegetables. Or even better, try to convince your favorite local spot to participate in Meatless Monday. Hospital, university, school and business cafeterias are also introducing Meatless Monday menus. The health benefits are simply too great to ignore. Diets rich in fruits and vegetables help prevent obesity, heart disease, type 2 diabetes and cancer. Whats more, major cities have begun to officially declare their support of Meatless Monday. In the last year alone, Indianapolis, Sacramento and Pittsburgh have all joined the movement. As more people become aware of Meatless Monday, the enthusiasm, support and commitment continues to grow - in the U.S. and around the globe. We thank you for your continued support and wish you a Happy New Year. The post Happy New Year from Meatless Monday appeared first on Meatless Monday.

Ring in the New Year with a Heaping Bowl of Hoppin’ John

December 26 2016 Meatless Monday 

Ring in the New Year with a Heaping Bowl of Hoppin’ John   Looking to start New Years with an extra helping of good luck? Then leave the champagne on ice and simmer up a family-size pot of our meatless version of Hoppin John. According to Southern folklore, each of the key ingredients in this hearty, savory dish relates to a symbol of prosperity. The black-eyed peas represent coins. The collard greens are paper money. And the traditional cornbread on the side stands for gold. And it gets even more interesting. As it turns out, a bowl of leftover Hoppin John is called Skippin Jenny, which is supposed to bring even more hope, luck and prosperity. So best of luck and Happy New Year from all of us at Meatless Monday. Try our Vegetarian Hoppin’ John recipe! The post Ring in the New Year with a Heaping Bowl of Hoppin’ John appeared first on Meatless Monday.

8 Quick Weeknight Meals for the Busy Holiday Season

December 19 2016 Meatless Monday 

8 Quick Weeknight Meals for the Busy Holiday SeasonSpend Less Time Cooking and More Time Savoring This time of year, youve already got plenty to do. So dont let long, complicated recipes slow you down. Weve rounded up our tastiest recipes for the busiest of nights. Whip up one of these flavorful meatless meals in just minutes. And make your evening merry and bright. Cheesy Brown Rice Vegetable Casserole | Homemade Nutrition Teriyaki Bowls | Vegan Gretchen One Pot Chili | Made by Luci Udon Stir Fry with Bok Choy and Vegetables | Bok Choy and Broccoli 5 Ingredient Black Bean Soup | Sarcastic Cooking Veggie Miso Tofu Soup | The Happy Health Freak Black Bean Pasta Bowl | The Saucy Southerner Mexican Breakfast Scramble | Jackie Newgent The post 8 Quick Weeknight Meals for the Busy Holiday Season appeared first on Meatless Monday.

Lemongrass Soup

December 12 2016 Meatless Monday 

This unique recipe seasons classic winter vegetables with the exotic flavors of Southeast Asia. Look for lemongrass, Kaffir lime leaves, turmeric, galangal  and dry  guajillo chili pepper in specialty shops or find them online. This recipe comes to us from Chef Saifon of True Seasons Organic Kitchen in Anaheim, CA. Serves 2 For the Vegetables: - 1/­­2 cup kabocha squash, cut into 3/­­4 inch thick slices - 1/­­2 cup butternut squash, cut into 3/­­4 inch thick slices - 1 cup kale, chopped - 1 cup red chard, chopped - 1/­­2 cup carrot, diced - 2 t green onion, chopped - 1/­­2 cup zucchini, sliced - 1 purple onion, cut in to 3/­­4 inch thick slices - 1/­­4 cup cilantro, finely chopped for garnish For the Spicy Lemongrass Soup Base: - 1/­­4 cup lemongrass - chopped - 3 t garlic - 1 t coriander seed (dry) - 2 t sea salt - 5 kaffir lime leaves - 1 turmeric (small root) - 1 galangal, cut in 3 small pieces - Fresh lime juice - 1/­­2 cup guajillo dry chili pepper (5 large peppers) - 1/­­2 cup water Mix all of the ingredients for the soup base in a high speed blender for about 2 minutes. Boil 3 cups of water, add soup base mixture and all vegetables. Season to taste with more lime or lemon juice for more sour taste, and more fresh chili or chili powder for extra spice. Cook until vegetables are tender. The post Lemongrass Soup appeared first on Meatless Monday.

Indianapolis Joins Meatless Monday Winner’s Circle

December 12 2016 Meatless Monday 

Indianapolis Joins Meatless Monday Winner’s Circle   Mark another milestone for Meatless Monday. Last week, the City-County Council of Indianapolis, home of the famous Indy 500 race, passed a resolution in support of Meatless Monday. This new resolution encourages city residents and institutions to enjoy a meat-free day at the beginning of each week. The goal of the resolution is to raise awareness about healthy eating and to reduce the citys environmental footprint. Indianapolis is the 14th largest city in the U.S. Nearly two-thirds of the adults and approximately 40 percent of children and teens are overweight or obese. This preventable condition has been linked to heart disease, type-2 diabetes, stroke, arthritis and cancer. By substituting fruits and vegetables for meat, growing evidence suggests it reduces the risk of heart disease. In addition, people on low-meat or vegetarian diets have significantly lower body weights and body mass indices. Indianapolis now joins other forward-thinking cities, such as Sacramento, San Diego and Pittsburgh, in advancing the Meatless Monday movement. The locally based Vegan Meetup Group has seen an 800 percent increase in membership over the past four years. Whats more, many city restaurants are now featuring meat-free dishes. To learn more about the Meatless Monday activities in Indianapolis and to get involved, visit their Facebook page. The post Indianapolis Joins Meatless Monday Winner’s Circle appeared first on Meatless Monday.

Chickpea Marsala

November 28 2016 Meatless Monday 

Enjoy the syrupy goodness of a Marsala dish without the meat! Here, chickpeas replace Marsala’s traditional chicken while the dish’s traditional mushrooms remain. This recipe comes to us from the cookbook Fresh Italian Cooking for the New Generation by Alexandra Caspero Lenz. Serves 4 - 8 oz (230g) wide egg noodles - 2 tbsp (30 g) butter, divided - 10 oz (280 g) white, cremini or baby portobello mushrooms, sliced - Salt and freshly ground black pepper - 2 cloves garlic, minced - 1 cup (165 g) chickpeas, cooked, rinsed and drained if canned - 1/­­8 cup (15 g) flour - 2/­­3 cup (157 ml) Marsala wine, preferably dry - 2/­­3 cup (78 ml) water - 1 tsp balsamic vinegar - 1/­­2 cup (15 g) fresh parsley leaves, chopped Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain and set aside. Heat 1 tablespoon (15 g) butter in a large skillet over medium heat until melted and starting to sizzle. Add the sliced mushrooms, season with a generous pinch each of salt and pepper and cook, stirring occasionally, until mushrooms are seared and cooked through, about 6-8 minutes. Add the garlic and drained chickpeas and stir to combine. Sprinkle the flour over the mushroom and chickpea mixture, and stir a few times until flour is toasted and no longer white. Take care not to mush the beans and mushrooms together. Add the Marsala wine and water to the pan, using a wooden spoon or silicone spatula to scrape up any browned butter bits. Reduce the heat to medium low and cook, stirring occasionally, until the sauce thickens, about 5-6 minutes. Remove from heat and stir in the remaining 1 tablespoon (15 g) of butter, balsamic vinegar and parsley. Season with salt and pepper to taste, if necessary, and serve over cooked egg noodles. VEGAN VERSION: Replace butter with non-dairy butter, same amount. Replace egg noodles with egg-less noodles. The post Chickpea Marsala appeared first on Meatless Monday.

Tri-Color Quinoa Salad

November 21 2016 Meatless Monday 

Vibrant quinoa meets tart apples and warm roasted eggplant in this hearty fall salad, which comes together with a honey vinaigrette. Join us on Monday, November 28th at 7 pm EST as we cook this dish along with HelloFresh on their Facebook page. Use the code MEATLESS MONDAY to get $35 off a box containing this meal at HelloFresh.com. - 1 eggplant - 1 tsp. autumn spice blend (1 part cinnamon, 1 part cloves, and 8 parts cumin) - 1/­­2 cup tri-color quinoa - 1 shallot - 1 oz. dried cranberries - 2 tbsp. sherry vinegar - 1 tsp. honey - 1 honeycrisp apple - 2 oz. spring mix - 2 oz. walnuts Wash and dry all produce. Preheat oven to 425 degrees. Trim top of eggplant, then dice rest into 1/­­2-inch cubes. Toss on a baking sheet with 1 tbsp. olive oil and the autumn spice blend. Season with salt and pepper. Roast until golden brown and softened, 20-25 minutes. Bring 1 1/­­4 cups salted water to a boil in a medium pot. Once boiling, add quinoa. Reduce to a simmer, cover, and cook until tender, 12-15 minutes. Halve, peel, and mince shallot. Place cranberries in a small bowl with enough hot water to cover them. Combine minced shallots and sherry vinegar in another small bowl to marinate. Whisk together 2 tbsp. olive oil and honey. Season with salt and pepper. Pour in 1 tbsp. sherry vinegar from marinating shallots and as much of the shallots as you like (we recommend 2 tsp). Core and dice apple into 1/­­2 -inch cubes. Fluff cooked quinoa with a fork. Drain any excess liquid. Toss quinoa in a large bowl with roasted eggplant, apple cubes, and spring mix. Add in additional marinated shallots (to taste). Drain cranberries and toss into salad. Season to taste with salt and pepper. Divide between plates, and top with walnuts. The post Tri-Color Quinoa Salad appeared first on Meatless Monday.

9 Meatless Thanksgiving Sides

November 21 2016 Meatless Monday 

9 Meatless Thanksgiving SidesGive Thanks with these Seasonal Side Dishes There is so much more to a Thanksgiving meal than just the turkey. Thanksgiving is a time for families to gather, catch up and, of course, share the foods they love. We’ve hand-picked the best meatless sides for your Thanksgiving dinner, courtesy of our Official Meatless Monday bloggers. Bring some of these flavorful side dishes to your family’s table and share the delicious benefits of plant-based foods! Oven Roasted Root Vegetables | The Roasted Root Lighter Stuffing Muffins | Homemade Nutrition Roasted Green Beans | Mango & Tomato Fluffy Cornbread {Vegan} | The Veg Life! Mashed Cauliflower | Veggie Chick Cranberry- Ginger Sauce | Kroll’s Korner Hasselback Potatoes | The Salty Tomato Roasted Brussel Sprouts and Apples with Balsamic Glaze | Bean a Foodie Mom’s Sweet Potato Casserole Made Gluten- Free and Vegan | Eating Bird Food The post 9 Meatless Thanksgiving Sides appeared first on Meatless Monday.

Tomato Parmesan Slow Cooker Soup

November 14 2016 Meatless Monday 

Try this tomato Parmesan soup as a meal or side, easy to prepare in a slow cooker. Tomatoes have nutrients that you can see! The red pigment in these fruits are called carotenoids, more commonly known as Vitamin A. This rich and creamy soup brings you towards your daily dose of Vitamin A and comes to us from Life Currents. Serves 8 - 1 (28 oz) can low sodium crushed tomatoes, undrained - 4 carrots, sliced - 1 large yellow onion, chopped - 1 teaspoon dried oregano - 1 tablespoon dried basil - 4 cups low sodium vegetable broth - 1 bay leaf - 1 teaspoon salt, or to taste -  1/­­2 teaspoon freshly ground black pepper -  1/­­4 cup olive oil -  1/­­4 cup butter -  1/­­2 cup flour -  1/­­2 cup freshly shredded Parmesan cheese - 2 cups milk Add the first nine ingredients (tomatoes through black pepper) to the bowl of a 4-quart slow cooker. Cover and cook on low for 5-7 hours, or until vegetables are softened. About 30 minutes before serving the soup, prepare the roux. To prepare the roux, heat oil and butter over low heat in a sauce pan and add flour. Stir constantly with a whisk for 5-7 minutes, until roux is a smooth light brown paste. Slowly stir 1 cup of hot soup into the roux, until fully mixed in. Add another 3 cups soup to the mixture, and continue to stir until smooth. Add thickened soup back into the slow cooker, and mix in the Parmesan and milk. Cover and cook on low for another 30 minutes. Add seasonings to taste, and enjoy. The post Tomato Parmesan Slow Cooker Soup appeared first on Meatless Monday.

Turnip, Nut and Sage Ravioli

November 7 2016 Meatless Monday 

This innovative ravioli uses round turnip shapes to envelop a burnt butter, sage, and nut filling. This recipe comes to us from culinary student Alexandra Jones and was the first place winner in the Matthew Kenney Culinary Meatless Monday challenge. Serves 4 For the “Burnt ButterSauce - 1/­­3 cup olive oil -  1/­­2 tablespoons nutritional yeast - 1 pinch smokey paprika - 1 pinch Himalayan salt In a small blender, blend all ingredients and set aside. For the Turnip Ravioli: - 1 medium sized turnip First, finely slice the turnip into 1/­­16 inch thick discs with the mandolin slicer, or slice very thin with your knife. Then, using the 2 inch Round Ring Mold/­­Cookie Cutter, punch out 2 inch circles to make the ravioli nice and even.  There will be 3 ravioli per dish, so you will need 12 turnip rounds in total.  Brush each turnip round with a drop of the butter, to soften the turnip while you create the filling. Season each round with a little pinch of salt. For the Candied Walnuts: - 1 cup walnuts - 2 teaspoons paprika - 2 tablespoons maple - 2 tablespoons tamari Mix all ingredients together and set off to the side- can be made first, if want more of a candied effect and taste. Set off to the side while making the rest of the filling For the Almond Walnut and Sage Filling: - 1 tablespoons finely diced shallot - 1 tablespoons lemon zest - Juice from 1 lemon - 1 tablespoons liquid from candied walnuts - 2 tablespoons finely chopped sage - 1/­­2 cup almonds - Water, if needed - Salt, to taste Add almonds to a small blender, along with lemon zest, lemon juice and the liquid from the candied walnuts. Add a little water if needed to blend, you want to have quite a smooth consistency. Transfer mixture to a bowl. Chop shallot into a fine brunoise (very small dice), as well as half of the candied walnuts. Add to the mixture, folding it in to add some texture. Fold in finely chopped sage and salt to taste. Assembly:  After completing all of these steps your turnip rounds will be almost translucent, and will look like pasta as the salt makes the turnip tender. Now you are ready to assemble your dish. Place 2 teaspoons of filling onto a turnip round. Followed by another turnip round to close the ravioli. Repeat the process so that you have 3 complete raviolis per dish. Place the three raviolis in the center of the plate, over lapping slightly. Drizzle with a little bit of the burnt butter sauce and top with a few candied walnuts. Place micro greens to garnish your dish. Shave the macadamia over the top to look like Parmesan, which gives it a beautiful look and tastes delicious. Top with freshly cracked pepper and a pinch of Maldon sea salt to finish. The post Turnip, Nut and Sage Ravioli appeared first on Meatless Monday.

Curry-Stuffed Mini Pumpkins

October 31 2016 Meatless Monday 

Who says Halloween has to be all about candy? These savory stuffed pumpkins are the perfect autumn treat. Filled with millet, jalapeno, nuts, coconut and curry, they’re perfect for guests or a quiet evening in. This recipe comes to us from Robin Asbell. Serves 6 - 3 small sweet dumpling squash or mini pumpkins (about 13 oz/­­370 g each) - 1 tsp canola oil - 1/­­2 cup/­­60 g chopped onion - 1 tbsp minced peeled fresh ginger - 1 tsp black mustard seeds - 1 medium jalape?o, chopped - 1 tsp whole cumin seeds - 1 tsp ground coriander - 1/­­4 tsp ground turmeric - 1/­­4 tsp ground cinnamon - 1/­­4 cup/­­50 g millet - 1/­­2 cup/­­120 ml coconut milk - 1/­­2 tsp salt - 1/­­2 cup/­­55 g raw cashews - 1/­­2 cup/­­55 g whole almonds, toasted - 2 tbsp shredded unsweetened coconut Preheat the oven to 400° F/­­200° C/­­gas 6. Cut the squashes in half from the stem to the tip, or if you are using pumpkins that sit flat, cut off the tops as shown in the photo above. Scoop out the seeds and place them cut-side down on oiled baking sheets/­­trays. Bake for 10 minutes (they will not be completely cooked). Take the pans out and flip the squash halves over. When they have cooled, use a spoon to cut into the flesh, loosening it in spots but leaving it in the shell. Reduce the oven temperature to 375° F/­­190° C/­­gas 5. In a 2-qt/­­2-L saucepan, heat the oil and add the onion, ginger, and mustard seeds. Sauté over medium-high heat until the onions are golden, about 5 minutes. Add the jalape?o, cumin, coriander, turmeric, and cinnamon and stir until they are fragrant. Add the millet and stir to coat, then add the 1/­­4 cup/­­60 ml water, the coconut milk, and salt and bring them to a boil. When it boils, cover the pan and turn the heat to low. Cook until the liquid is absorbed, about 20 minutes. Take the pan off the heat and stir in the nuts, then stuff the mixture into the squashes. Sprinkle each with 1 tsp of coconut. Bake the squashes until the filling is set and bubbling and the squashes are easily pierced with a knife, about 20 minutes. Let them cool slightly before serving. The post Curry-Stuffed Mini Pumpkins appeared first on Meatless Monday.

Meatless Monday Challenges the Gotham Burger Social Club to Go Meatless this November

October 31 2016 Meatless Monday 

Meatless Monday Challenges the Gotham Burger Social Club to Go Meatless this November The Gotham Burger Social Club loves its meat. And its bacon. Its members are world famous for visiting countless restaurants everywhere in search of the very best hamburgers. The club was formed in the fall of 2013 by fifteen long-time friends. They began posting their reviews online accompanied by savory photos and mouthwatering commentary. Before long, Gotham Burger Social Club grew into a cultural phenomenon worldwide, enlisting over 133,000 loyal Instagram followers and receiving an abundance of press coverage. Thats when Meatless Monday threw down the gauntlet. We challenged them to go meatless on Mondays for the entire month of November. Then the unexpected happened...they agreed. Follow us throughout November as the men from Gotham Burger Social Club swap their usual beef laden buns for veggie burgers each Monday. On Nov. 28th, they will announce the favorite from the ones theyve tasted. Were thrilled to be collaborating with Meatless Monday, said Mike Puma, founder of the Gotham Burger Social Club. If theres one thing weve learned, its that there are all kinds of ways to make an incredible tasting burger - and that includes ones without meat. We cant wait to share our picks for the best veggie burger in New York City. Stay tuned throughout November for special stories on the featured veggie burgers as well as interviews with the chefs and behind-the-scene looks at some of the restaurants. Wed love to hear your suggestions. Let us know on Facebook.   The post Meatless Monday Challenges the Gotham Burger Social Club to Go Meatless this November appeared first on Meatless Monday.

Peanut Butter Chili with Pinto Beans

October 24 2016 Meatless Monday 

This hearty chili features a protein-packed secret ingredient…peanut butter! Give it a shot, you’ll be surprised with the rich flavor it offers. This is the winning recipe from Meatless Monday’s Instagram recipe contest with The Natural Gourmet Institute and The Peanut Institute. It was submitted by Patrica of the blog Mrs. Kitchenstein. Serves 8-10 - 1 tablespoon extra virgin olive oil - 1 large yellow onion, diced - 1 red bell pepper, diced - 1 Tablespoon sweet paprika - 1 Tablespoon chopped garlic - 1 teaspoon smoked paprika - 1 teaspoon ground mustard - 1 teaspoon ground cumin - 1 teaspoon cumin seeds - 1 teaspoon dried basil - 1 teaspoon turmeric - 1 Tablespoon tomato paste - 1 28-ounce can whole tomatoes with their juices - 3 cups pinto beans, soaked overnight (OR 3 14-ounce cans of pinto beans, drained and rinsed) - 1 large sweet potato, cut into small dice - 1 cup all-natural smooth peanut butter - 6 cups vegetable stock - 1 Tablespoon Worcestershire sauce - Handfuls of fresh basil and cilantro, chopped - 1 teaspoon sea salt -  1/­­2 teaspoon freshly ground black pepper - Optional toppings: avocado, radishes, cilantro, toasted peanuts Heat oil in a large soup pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper and cook for a few more minutes, or until softened. Stir in all spices from sweet paprika through turmeric and cook for 1 minute, or until fragrant. Stir in tomato paste until it is dissolved. Add tomatoes, mashing them lightly with your fingers before throwing them into the pot. Add beans, sweet potato, peanut butter, stock, Worcestershire sauce, basil and cilantro, salt and pepper. Bring to a boil, then simmer for about 45 minutes, or until beans are soft and chili has thickened. The post Peanut Butter Chili with Pinto Beans appeared first on Meatless Monday.

Three Peanut Protein Recipes for Meatless Monday

October 24 2016 Meatless Monday 

Three Peanut Protein Recipes for Meatless MondayLast month, we partnered with  The Natural Gourmet Institute and The Peanut Institute for a #pickpeanutprotein Instagram recipe contest featuring one of our favorite plant proteins, peanuts! The submissions were mouthwatering and it was tough to narrow the entries down to just three finalists, but we’re pretty happy with the results. Try them out and see what peanuts can do for your next Meatless Monday meal! First place: Peanut Butter Chili with Pinto Beans by Mrs. Kitchenstein Second place: Nutty Quinoa Bowl with Fried Plantains by chefpanda18 Third place: Creamy Peanut Butter Noodles with Veggies and Lime by plantlovinturk   The post Three Peanut Protein Recipes for Meatless Monday appeared first on Meatless Monday.

Veestro Vaults Forward: The Fast Rise of a New Vegan Food Delivery Service

October 17 2016 Meatless Monday 

Veestro Vaults Forward:  The Fast Rise of a New Vegan Food Delivery Service Imagine this: You come home after a long hard day to find a delicious box of preservative-free, non-GMO, already assembled plant-based meals waiting on your doorstep. No mess, no cleanup, all you have to do is reheat and eat. Thats the vision of Mark Fachler and Monica Klausner, a brother-sister duo who created Veestro, a bistro-style plant-based meal delivery service thats been amazing customers in the U.S. since 2013. In fact, business has been so good, its grown 300% each year, enabling the pair to secure $1.5 million in financing for immediate expansion. Available online, Veestros hand-crafted, locally sourced dishes include such culinary inventions as Tuscan Calzone with vegan mozzarella, Thai Chickn Stew with seitan and Chocolate Covered Cheezcake with organic tofu. Propelled by such reviews as truly outstanding, incredibly delicious and cooked to perfection, Veestro has just been chosen as a finalist in the VegNews magazines annual Veggie Awards for Favorite Vegan Meal Delivery Service. Recently we sat down with Mark and Monica to find out why Veestro is so appealing to folks looking for a convenient, yet healthy way to eat less meat. How did you and your brother come together in this business and what gap did you notice in the food industry that inspired you to create Veestro? Veestro was Marks idea and it was one of those moments when you just say: Why cant there be X in the market?  The idea for Veestro was born out of a personal need. Mark used to work as an investment banker. So, as you can imagine, he worked very long hours and rarely had time to cook. He was always a healthy guy and after several trips down the frozen food aisle and way too many frozen pizzas, he decided to do something about it. We researched the market and realized there was a real need for a convenient way to have delicious and healthy meals that were plant based.  We also realized that people are generally intimidated by the thought of eating more plants because they think the food will be bland, hard to make or even boring! So we set out to create delicious meals that are 100% plant based and delivered straight to your door anywhere within the U.S. We read that you grew up appreciating the value of a home-cooked meal. Were you vegetarian/­­vegan as children or did you go through personal transformations as adults? We grew up in Costa Rica and all our meals were made from scratch with mainly vegetables and fruits, so eating veggies has always been a big part of our lives. We eat plenty of veggies because we love them - not because we have to. So eating a plant-based diet was not a difficult transition for us.  Mark and I believe in balance and that means different things to different people. Our mission is to help everyone eat more plants so they can have better health and, therefore, more balance in their lives. How do you source your food to be organic and GMO-free? When we started the business, we sourced all our ingredients from local organic farms that we were able to visit. As the business grew, we found a more efficient way to source large quantities for organic and GMO-free ingredients. How did you develop your special menus and what inspired you to include weight loss and cleansing plans? We have an amazingly talented chef that creates all our recipes.  Once we decide which recipes will make it into the menu, we then look at the nutritional makeup of the meals and tweak them accordingly. Food has to be delicious - thats most important - so we always start with the flavor profile. The weight loss program and juice cleanses were developed in collaboration with plant-based nutritionists. Since launching Veestro, youve experienced such great growth. What do you attribute your success to? Our mission at Veestro is to provide delicious plant-based food and outstanding customer service. Because that has been our focus, word of mouth is the biggest reason we have experienced great growth. Our customers have been very diligent at providing honest reviews and theyve generously shared the Veestro love. What do you see as the benefits of Meatless Monday? Meatless Monday is a great way for people to dip their toes into a different way of eating. For many people, going vegan seems like an enormously intimidating venture, but starting slowly by ditching the meat one day per week is a very easy way to try something new without a big commitment. I love the idea behind Meatless Monday because it reinforces the importance of balance. And, it makes the prospect of a healthier lifestyle feel attainable. One day at a time is what I say. Do you personally have any favorite dishes among your offerings? Definitely! Although I have to say that Im hard-pressed to pick only one! Right now Im totally craving the Tuscan Calzone, Spinach Pie and our newest meal, the Black Bean Pasta Alfredo. However, if you asked me the same question last week, I would have chosen the Red Curry, Golden Chickpea Stew and Three Layer Scramble. I think I have about 12 meals I like to eat very often, but then Ill crave something I havent had in a while and fall in love with that dish all over again. I can tell you this: there isnt a single meal on our menu that I dont like... the ones we dont like never make it on the menu! The post Veestro Vaults Forward: The Fast Rise of a New Vegan Food Delivery Service appeared first on Meatless Monday.

Crafting the Future of Food with Matthew Kenney

October 10 2016 Meatless Monday 

Crafting the Future of Food with Matthew Kenney Meatless Monday is excited to announce our partnership with Matthew Kenney Cuisine. This collaboration was formed to advance the knowledge and enjoyment of plant-based cuisine worldwide, leading to healthier lives and a more sustainable environment. Chefs Matthew Kenney and Scott Winegard will join Meatless Monday as Chef Ambassadors. Matthew Kenney is recognized as a world leader in raw, plant-based cuisine. A graduate of the French Culinary Institute, hes authored a dozen cook books, owns several high profile restaurants and operates raw food culinary academies around the globe - from Venice Beach, CA to Belfast, ME to Miami, FL. In addition to being twice nominated for James Beard awards, Kenny has delivered two TEDx talks, including Crafting the Future of Food. Joining Kenney is Scott Winegard, the Executive Chef for Matthew Kenney Cuisine. For the last 12 years, hes worked closely with Kenney in exploring new raw food concepts and preparation techniques. Winegard has also worked under Chef Rene Redzepi in Denmark at Noma, which has been named the worlds #1 restaurant numerous times. To celebrate the joining of two world leaders in plant-based cuisine, Meatless Monday is now featured at Matthew Kenny Cuisines renowned restaurants - MAKE OUT in Culver City, CA, Double Zero in New York City and both Plant Food + Wine locations in Miami, FL and Venice, CA. Kenney has created a three-course Meatless Monday tasting menu, including some of his most beloved dishes, such as zucchini lasagna, smoked hummus and his famous cheesecake. In addition, Kenneys current passion project is a four-week plant-based Food Future educational course held in Manhattan, the first time he has brought classroom programming to the Big Apple. The curriculum focuses on innovative ideas, methods and philosophies that are currently shaping global culinary cuisine. Each week during this course, students will hear from special guests in the plant-based and sustainable world. One of these guest presenters was Meatless Monday President Peggy Neu, who discussed the vital importance of reducing meat consumption as well as the success of the global Meatless Monday movement. The Food Future session was rounded out by a Meatless Monday Quick-Fire Challenge, where students had to reinterpret traditional dishes turning them into plant-based raw recipes. With extraordinary submissions from all 18 student chefs, the judges awarded first, second and third place prizes to their favorite dishes. Stay tuned for these recipes in the coming weeks and check out this video of the Meatless Monday Challenge: The post Crafting the Future of Food with Matthew Kenney appeared first on Meatless Monday.

Squash Sunchoke Mac & Cheese

October 7 2016 Meatless Monday 

Butternut squash is roasted and mashed with sunchokes in this root vegetable crowd pleaser. A Dijon mustard roux serves as the base for a luscious sauce in this hearty mac and cheese, finished perfectly with crunchy whole-wheat breadcrumbs. This recipe comes to us from Lisa of Cold Cereal and Toast. Serves 10 - 1/­­2 small butternut squash, seeded - 2 medium sunchokes*, peeled - 12 ounces elbow macaroni - salt, to taste - 1/­­4 teaspoon pepper - 2 tablespoons unsalted butter - 2 tablespoons all purpose flour - 1 teaspoon Dijon mustard - 1 3/­­4 cups nonfat milk - 1/­­4 cup low sodium vegetable stock - 4 ounces Muenster cheese, grated - 4 ounces cheddar cheese, grated - 1/­­2 cup whole-wheat breadcrumbs *Also known as Jerusalem artichokes, sunchokes can be found at farmers markets or in the gourd section of vegetable aisle in some grocery stores.   Preheat an oven to 450 degrees. Prepare a baking sheet with a layer of aluminum foil. Lay the squash, cut side down, on the baking sheet. Add the peeled sunchokes to the sheet, place it in the oven and bake for about 25-30 minutes, or until the squash is tender when pierced with a butter knife. Scoop the squashs flesh into a large mixing bowl and mash it using a fork. Add the roasted sunchokes, mashing to incorporate them with the butternut squash. For the smoothest consistency, add the squash sunchoke mash to a food processor or blender and puree if desired. Place a large pot of salted water over medium-high heat. Cook the pasta according to package directions, or until al dente, drain, return to the pot, remove from heat and set aside to cool. Place a medium saucepan over medium heat. Melt the butter in the saucepan, then whisk in the flour and mustard. Continue whisking over medium heat for about 1 minute, then slowly add in the milk, stirring constantly. Bring the mixture to a simmer, lower heat to medium-low and keep simmering, whisking frequently, for 5-6 minutes, or until the mixture has thickened to the consistency of heavy cream. Season the sauce with the pepper and 1/­­2 teaspoon salt. Add the squash sunchoke mash, Muenster and cheddar, stirring with a wooden spoon until the cheese has melted. Pour the cheese sauce into the cooked macaroni, stirring to ensure all ingredients are evenly incorporated. Preheat your broiler. Pour the macaroni into a medium baking dish and top with the breadcrumbs. Broil for about 10 minutes, or until the bubbly with brown edges. Divide into 10 servings and enjoy! The post Squash Sunchoke Mac & Cheese appeared first on Meatless Monday.

Sacramento Adopts Meatless Monday to Welcome Paul McCartney

October 3 2016 Meatless Monday 

Sacramento Adopts Meatless Monday to Welcome Paul McCartney Known as the City of the Trees, Sacramento has a deep and abiding respect for nature. This was further evidenced last week when city officials declared the first day of the week to now be known as Meatless Monday, encouraging its residents to choose meat-free dishes on that day. The announcement coincided with the grand opening of their new sports/­­concert venue, the Golden 1 Center, on Oct. 4th. Sir Paul McCartney will perform the inaugural concert. The world-famous musician is a vocal supporter of Meatless Mondays and founder of Meat-Free Mondays in the U.K. A week-long Farm to Fork celebration preceded the city declaration. Twenty-two local restaurants now serve a Meatless Monday menu. There was also a sixth annual Sacramento Vegan Chef Challenge where guests could dine on locally grown, plant-based cuisine from over 25 competing chefs and restaurants. If you like what youve read, wed like to hear from you. Share your thoughts with us on Facebook. Also, if your friends are interested in eating healthier, please forward this post. Lets grow the Meatless Monday movement. The post Sacramento Adopts Meatless Monday to Welcome Paul McCartney appeared first on Meatless Monday.

10 Meatless Monday Mushroom Recipes

September 26 2016 Meatless Monday 

10 Meatless Monday Mushroom RecipesSeptember is National Mushroom Month, so to “cap” it off we’re celebrating with a round-up of delish meatless mushroom recipes from our from our Meatless Monday bloggers. Whether you’re noshing on pasta, tacos, salad. stir-fry, stew or beyond, mushrooms lend that ever-so-satisfying umami flavor, so try out one of these recipes for your next Meatless Monday meal. Poblano, Mushroom and Potato Tacos | The Mountain Kitchen Mushroom Radicchio Pasta | The Salty Tomato Chickpea and Mushroom Warm Salad | I Try to Eat Healthy Baby Bella and Broccoli Lo Mein| Jackie Newgent Fun Guy Pizza | Soul Beet Butternut Squash Pasta with Mushrooms and Sage | Gina Matsoukas on behalf of Pasta Fits Roasted Mushroom & Red Spinach Salad | Bean a Foodie Hot and Hearty Mushroom Curry | Eat Healthy Eat Happy Pesto Linguine with Walnuts Mushrooms and Roasted Red Pepper | The Saucy Southerner Cheesy Quinoa Stuffed Mushrooms | Produce for Kids and The Kids Cook Monday The post 10 Meatless Monday Mushroom Recipes appeared first on Meatless Monday.

Mushroom Fried Rice

September 26 2016 Meatless Monday 

Turn this classic takeout dish into a satisfying, home-cooked Monday night meal. This fried rice features three (three!) different types of mushrooms and is packed with even more veggies, not grease and salt. This recipe comes to us from Stefanie of Sarcastic Cooking. Serves 4-6 - 1 tablespoon extra virgin olive oil - 4 ounces shitake mushrooms, stems removed and chopped - 6 ounces portabella mushrooms, stemmed and chopped - 4 ounces button mushrooms, chopped - 1/­­3 cup diced yellow onion - 2 carrots, peeled and grated - 2 teaspoons chili garlic sauce - 1 tablespoons low sodium soy sauce - 3-4 cups cooked white/­­brown rice, cooked according to instructions on packaging - 2 large eggs - 4 green onions, chopped - salt and pepper to taste Add olive oil to a large skillet or wok. Allow the oil to heat up for a minute or two over a medium flame. Add all the mushrooms. Stir to evenly coat in oil. Sautee mushrooms for 10 minutes until golden and crispy on the edges. Add the onion and carrot. Sautee an additional three to five minutes until onions become translucent. Remove the vegetables from the pan. Add to a plate and keep off to the side for later. Reduce the heat to low. Add the two eggs to a small mixing bowl and beat. Add in a little pinch of salt and pepper. Pour the eggs into the hot pan and scramble. Cook until firm. Remove egg and add it to the plate with the veggies off to the side. Add chili garlic sauce and soy sauce to the pan, whisk to combine. Mix in the rice. Add in the cooked egg and mushrooms. Stir to make sure the flavors are evenly distributed. Lastly, mix in the green onions, and season with salt and pepper to taste. Serve with additional soy sauce and hot sauce. The post Mushroom Fried Rice appeared first on Meatless Monday.

Grilled Eggplant Gyros with Fresh Tzatziki

September 19 2016 Meatless Monday 

Eggplant abounds at farmers’ markets this time of year and grilling season isn’t quite over yet, so whip up these flavorful gyros before it’s too late! The garlicky Greek yogurt tzatziki is the perfect compliment to the charred eggplant and the dish is topped off with mint leaves for a fresh kick. This recipe comes to us from Jackie Newgent, RD. Serves 4 - 1 large (1 1/­­4 pound) eggplant, cut into 12 rounds - 3 tablespoons extra-virgin olive oil, divided - 1 recipe Jackies Greek Gyro Seasoning (see below) - 1 1/­­3 cups plain fat-free Greek yogurt or vegan alternative - Juice of 1/­­2 small lemon (1 tablespoon) - 1/­­4 teaspoon sea salt, or to taste - 1/­­4 teaspoon freshly ground black pepper - 1/­­3 cup finely diced unpeeled English cucumber - 2 large garlic cloves, minced - 1 tablespoon finely chopped fresh mint - 1 teaspoon finely chopped fresh dill - 4 whole grain pocketless pitas, lightly grilled - 2 Roma (plum) tomatoes, thinly sliced - 1 small red onion, thinly sliced Preheat a grill or grill pan. Very lightly brush both sides of the eggplant rounds with 1 tablespoon of the olive oil. Season one side of the eggplant rounds with the gyro seasoning. Grill eggplant (seasoned side up first) over direct medium-high heat until cooked through and rich grill marks form, about 5 to 6 minutes per side. Meanwhile, make the tzatziki sauce by adding the yogurt, lemon juice, remaining 2 tablespoons olive oil, salt, and pepper to a medium bowl and whisk to thoroughly combine. (Hint: The thicker the yogurt, the better!) Add the cucumber, garlic, mint, and dill and stir to evenly combine. Adjust seasoning. (Makes 1 2/­­3 cups tzatziki.)* Top each pita with about 3 tablespoons each tzatziki. Arrange the grilled eggplant on the pita. Top with tomatoes and onion and fold. Serve with remaining tzatziki on the side. If desired, garnish with fresh mint leaves. The post Grilled Eggplant Gyros with Fresh Tzatziki appeared first on Meatless Monday.

Corn and Black Bean Salsa

September 12 2016 Meatless Monday 

Salsa is a fresh, healthy snack that you can make at home with seasonal ingredients. This recipe comes to us from our friends Chris and Amy of A Couple in the Kitchen. Corn and black beans add an additional flavor punch to this delicious summer salsa. Serve with chips or even kick it up a notch and use it to make nachos! Serves - 5 ears corn on the cob, grilled or roasted - 1 clove garlic, minced - 3 Roma tomatoes, diced 1/­­2 inch - 1 pepper (red, yellow or orange), diced 1/­­4 – 1/­­2 inch - 1 small red onion, diced - 8-10 sprigs cilantro, chopped finely - 4 stalks chive, chopped - 2 15-ounce cans black beans, drained and rinsed - 1 teaspoon white vinegar - 1/­­4 cup freshly squeezed lime juice (the juice of 2-3 limes Cook off the corn on the cob; cut kernels off and place in bowl. Drain and rinse black beans and add to corn. Dice to spec the tomatoes, peppers, and red onion and add to bowl. Mince garlic and add to bowl. Remove cilantro leaves from stem. Discard stems. Chop cilantro leaves and place in bowl. Add to bowl the white vinegar and lime juice. Mix all ingredients. Place in presentation bowl and garnish with chopped chives. The post Corn and Black Bean Salsa appeared first on Meatless Monday.

#PickPeanutProtein: Go Nuts With Your Meatless Meals!

September 12 2016 Meatless Monday 

#PickPeanutProtein: Go Nuts With Your Meatless Meals!  At Meatless Monday, we often talk about the research that demonstrates why eating less meat and more plants is a great choice for your health. Studies consistently show that diets low in meat and high in plant foods are associated with reduced rates of cancer, heart disease, obesity and diabetes and the scientific community is constantly providing new evidence to fuel the plant-powered revolution. The latest evidence that supports the health value of reducing the amount of meat in your diet is a study from Harvard School of Public Health. The study, “Dietary Protein Intake and Risk of Type 2 Diabetes in US Men and Women” found that substituting 5% of the calories in your diet from plant protein (legumes, peanuts, peanut butter, other nuts and whole grains) for an equal amount of animal protein resulted in a 19-23% reduced risk of diabetes. So why #PickPeanutProtein for your Meatless Monday meals? In the study, whole grains and peanuts and peanut butter were the most commonly consumed major food sources of vegetable protein. And we think we know why! Peanuts and peanut butter are a delicious, affordable and convenient way to pack protein into your day. Additionally, the researchers found that substituting a serving of peanuts or peanut butter for a serving of processed or red meat, once per day, reduced diabetes risk by 11-21%. To celebrate this great news, Meatless Monday has partnered with The Peanut Institute, and NYCs Natural Gourmet Institute (NGI) for an Instagram recipe contest this fall. Cook up a delicious and creative Meatless Monday meal featuring peanuts and you could win a new Vitamix blender from The Peanut Institute and a hands-on cooking class at NGI! Visit the Natural Gourmet Institute for more information.   The post #PickPeanutProtein: Go Nuts With Your Meatless Meals! appeared first on Meatless Monday.

From Garden to Grill: The Tasty AND Socially Conscious Way to BBQ

September 5 2016 Meatless Monday 

From Garden to Grill: The Tasty AND Socially Conscious Way to BBQWhen it comes to turning your grill green, you have a smorgasbord of issues to choose from. Youve probably heard that gorging on meat filled with hormones and antibiotics is not good for your health. Or, that you can save a lot of carbon emissions by going meatless at least one day a week. Then there are the land sustainability and the water security issues. Throwing a barbecued fruit-and-veggie party is not only fun and inventive; it could change the course of a lot of peoples lives. But what you may not realize is that greening your grill sacrifices no flavor at all. In fact, the sweet, smoky notes that barbecuing brings out in fruits and vegetables will speak for themselves--once you get the hang of green grilling. Ready to take on the meatless grilling challenge? Share your pictures with Meatless Monday and Slow food USA using the hashtag #GrillChallenge on Facebook, Instagram, and Twitter!   Tips to Help Get You Started Go firm, go fresh. When it comes to grilling, shop the freshest fruits and vegetables at your local farmers market. The firmer the vegetable, the less it will crumble when grilled. Court the usual suspects. Traditional candidates for the grill are peppers, carrots, beets, turnips, zucchini, corn, green beans, asparagus, tomato (firm ones), onion, eggplant, garlic (whole cloves), potato, squash, peppers, broccoli, cauliflower, and turnips. For fruits, consider peaches, apples, pineapple, and figs. But also try the unusual. Avocado, artichoke, romaine lettuce, portobello mushroom, and watermelon are just some of the new grillees that are becoming trendy. Oil down first. Many vegetables need just a light brushing of olive oil before grilling. For extra kick, add spices and marinate overnight, Arrange the perfect meatless match-up. Kabobs are a BBQ staple, but you can make them entirely with veggies: think tofu cubes mixed with cherry tomatoes, mushrooms, roasted potatoes or just about any other vegetable that strikes your fancy. Support guilt-free burgers. Make your own veggie burgers packed with hearty ingredients like black beans, lentils, quinoa, or chickpeas. You can also find healthy pre-made patties at supermarkets and natural food stores. Make a burger trade. Swap a meat pattie for a portobello mushroom or eggplant slices. Use your same bun and add your favorite toppings, like avocados, caramelized onions, roasted red peppers, or an olive spread. Smoke out your pizzas. Turn up the creativity and make delicious veggie pizzas right on the grill. All you need is pizza dough, sauce, and your favorite vegetables thinly sliced or pre-grilled. For dessert, consider a fruit pizza with grilled peaches drizzled with vanilla icing. Cross party lines. Dressing your grilled veggies in taco form will garner you a lot of new fans. Be prepared to make extras. Keep up the cubes. Tofu can be bland so enlist your favorite marinade recipe to add flavor. Grill the cubes up and add them to a salad, serve them with veggies, or enjoy them as appetizer served with a dip. Give your salads a good grilling. Garnish grilled romaine lettuce with a bit of fruit, feta cheese, and extra virgin olive oil, or simply drizzle with balsamic vinaigrette. Enlist your favorite sides. When planning a meatless BBQ, pasta salads, raw vegetables, and hummus dip are great ways to turn your plant-based dishes into a full meal. Grill-Worthy Recipes to Download and Share   The post From Garden to Grill: The Tasty AND Socially Conscious Way to BBQ appeared first on Meatless Monday.

Oprah Asks Fans to Join Her in Supporting Meatless Monday

August 29 2016 Meatless Monday 

Oprah Asks Fans to Join Her in Supporting Meatless MondayOprah Winfrey, media tycoon extraordinaire and longtime Meatless Monday supporter, recently reaffirmed her support of the movement. Oprah interviewed Wayne Pacelle, president and CEO of The Humane Society (a Meatless Monday partner organization) and author of the new book, Humane Economy, on her OWN network show SuperSoul Sunday. During the interview, Pacelle offered up participating in Meatless Monday as an easy action step anyone can adopt to move towards a more plant-based diet. Oprah then took to Twitter to share her support of Meatless Monday with her more than 33 million followers.   .@waynepacelle That I can do. Have “Meatless”Mondays! Who will join me? #SuperSoulSunday -- Oprah Winfrey (@Oprah) August 21, 2016   Oprah first showed support for the Meatless Monday movement in 2009, when she and journalist Michael Pollan discussed how eating less meat is a great way to reduce your carbon footprint. Im not talking about going vegetarian, Pollan said on The Oprah Winfrey Show. But even one meatless day a week - a Meatless Monday, which is what we do in our household - if everybody in America did that, that would be the equivalent of taking 20 million midsize sedans off the road. Oprah celebrates her decision to bring Meatless Monday to the Harpo staff. Then in 2011, Oprah again interviewed Pollan and another Meatless Monday friend and supporter, author Kathy Freston, on her show. After challenging her staff to go vegan for a week, Oprah decided that a simple way to inspire the Harpo team to stay in the habit of eating more plant-based meals would be to implement Meatless Monday in the Harpo cafeteria. Meatless Monday! Meatless Monday! Oprah shouted as she shared the decision with her staff and viewers. Were honored to count Oprah among our supporters and we look forward to keeping up with her as she continues to share her enthusiasm for the movement with her millions of fans. Stay tuned! The post Oprah Asks Fans to Join Her in Supporting Meatless Monday appeared first on Meatless Monday.

Veggie & Quinoa Quesadilla with Lime Slaw

August 8 2016 Meatless Monday 

These quesadillas are a convenient and family-friendly meal, perfect to kick off Kids Eat Right Month! They come together in about 20 minutes and feature an array of veggies and hearty quinoa, plus the easy cabbage lime slaw adds a flavorful punch. This recipe comes to us from Natalie Rizzo, RD of Nutrition ? la Natalie. Makes 2 quesadillas. - 2 tablespoon vegetable oil 1 small sweet potato, chopped into cubes - 2 teaspoons chili powder - 1/­­4 teaspoon salt - 1/­­4 cup quinoa - 1/­­2 cup water - 1 small zucchini, chopped - 1 small yellow squash, chopped - 1/­­2 teaspoon chipotle chili seasoning - 1 cup red cabbage, thinly sliced - 1/­­2 lime - 1 tablespoon olive oil - 2 whole wheat tortillas - 1/­­3 cup cheddar cheese - Optional toppings: - sliced avocadoGreek yogurt - diced tomatoes Preheat the oven to 400 degrees Fahrenheit. In a bowl, combine 1 tablespoon of vegetable oil, sweet potato, 1 teaspoon of chili powder and salt. Stir to mix. Spread evenly on a baking sheet and bake for about 20-25 minutes or until tender. Meanwhile, combine the quinoa and water in a pot. Bring to a boil. Once boiling, reduce heat to low and simmer for 15 minutes or until all the water is absorbed. While the quinoa is cooking, heat a frying pan over medium heat. When the pan is hot, add 1 tablespoon of vegetable oil, zucchini and yellow squash. Sautee 5-7 minutes or until the zucchini is tender. Add 1 teaspoon of chili powder and chipotle chili and stir. If needed, season with salt. In a bowl, combine the thinly sliced cabbage, olive oil and juice of 1/­­2 a lime. Stir to combine. If you have a Foreman grill or quesadilla maker, turn them on now. Lay the tortilla out flat. Layer one side with cheese, quinoa, zucchini mixture, sweet potatoes and an extra sprinkle of cheese. Fold the tortilla in half. If you dont have a Foreman grill or tortilla maker, heat skillet over medium heat. Place the folder tortilla on the Foreman, quesadilla maker or skillet and grill until the tortilla starts to brown and get crispy. It should take about 5 minutes. Once the tortilla is brown and crispy on each side, remove from the pan. Open up the tortilla and pile in the Lime Slaw. Feel free to add any of the other optional toppings too! The post Veggie & Quinoa Quesadilla with Lime Slaw appeared first on Meatless Monday.

Vegan Ceviche Lettuce Cups

August 1 2016 Meatless Monday 

These lettuce cups are packed with the cool flavors of traditional ceviche – lime, cilantro, garlic and hot peppers – but feature hearts of palm and tofu rather than raw fish. This recipe is part of Meatless Mondays No-Cook Summer Recipe video series. Serves 3-4, makes about 12 lettuce cups - 1 (14 oz.) can hearts of palm, sliced into 1/­­2 - 1/­­4 inch rounds - 1/­­2 block extra firm tofu, cubed (about 7 oz.) - 3 plum tomatoes, seeded and diced - 1/­­2 small onion, minced - 1 bunch cilantro, chopped - 1 serrano pepper, minced - 1 clove garlic, minced - About half a package of dried seaweed snacks - Juice of 2 limes, or more to taste - Coarse salt, to taste - 1 avocado, sliced - 1 head Bibb lettuce Mix hearts of palm, tofu, tomatoes, onion, cilantro, serrano pepper and garlic in a medium bowl. Add finely crumbled seaweed snacks over top. Add the juice of two limes, or more depending on taste. Gently mix and season with salt to taste. Allow the ceviche mixture to marinate in the refrigerator for 1 hour. Meanwhile, slice avocado and arrange lettuce leaves on a serving dish. Remove the ceviche mixture from the refrigerator. Scoop a large spoonful of the mixture onto each lettuce leaf and top with additional cilantro before serving. The post Vegan Ceviche Lettuce Cups appeared first on Meatless Monday.

A “Perfect Ten” Summer Dish: Vegan Ceviche Lettuce Cups

August 1 2016 Meatless Monday 

  With a nod to the summer spectacles expected from Latin America this month, the last dish in our No Cook Summer Recipe video series brings you a culinary surprise: Vegan Ceviche Lettuce Cups. A surprise because ceviche, originally brought to the Americas 2000 years ago by Moorish women from Granada, is traditionally made with raw fish, marinated in chopped veggies, cilantro, and lime juice. Peruvians finally perfected the dish, but today its devoured throughout South (and North) America. In fact, Olympians will be sure to find ceviche shacks up and down Rios beaches. The problem is, raw fish can go bad fast. But hooray! Our vegan version is way healthier, easier to prepare, and equally delicious. We start out with sliced palm of hearts, add cubed tofu instead of fish, toss in diced plum tomatoes and cliantro, then kick up the temperature with minced onion, garlic, and serrano peppers--the latter a staple in salsa and hotter than jalapenos! Before marinating, weve added crumpled seaweed--not just for the crackle, but also fiber and protein. One hour later, the sliced avocados make an appearance with two squirts of lime--then all get packed into lettuce cups that serve as perfect tostada substitutes. Talk about delicoso! And healthy! Even those ladies from Granada would have been pretty impressed.   The post A “Perfect Ten” Summer Dish: Vegan Ceviche Lettuce Cups appeared first on Meatless Monday.

Spiralize Your Veggies: Featuring Pad Thai Zoodle Salad

July 25 2016 Meatless Monday 

With zucchinis at the height of their season, what can you do with this popular form of summer squash that wont require an oven or stove? Just in time arrives our latest No Cook Summer Recipe video, featuring Pad Thai Zoodle Salad. Pad Thai is a traditional street food from Thailand, a vegetable stir-fry made specifically with rice noodles to distinguish it from other Asian cuisine. In our version, weve retained the classic Pad Thai flavors but gave it a healthier spin, exchanging rice noodles for raw zucchini. You can find zucchini easily in local groceries and even fresher and organic at farmers markets. If youve been growing your own zucchini, perhaps youve got a major surplus right now. This is a great way to use it up! For our Pad Thai Zoodle Salad, weve used a spiralizer to create spirally noodles from the zucchini (watch our video). If you dont have a spiralizer, a Julienne cutter works well, and you can even use a box grater. Tossed into the salad goes sliced red peppers, shredded carrots, chopped green onion, and tamari-marinated tofu chunks, sprinkled all over with crushed peanuts. So light, so easy, so delicious, and so much fun to eat those spirals with chopsticks! Next week stay tuned for our last No Cook Summer Recipe video: Vegan Ceviche Lettuce Cups. Its a fresh veggie sandwich delightfully inspired by the cuisine of Latin America. The post Spiralize Your Veggies: Featuring Pad Thai Zoodle Salad appeared first on Meatless Monday.

Artichoke Panzanella Salad

July 18 2016 Meatless Monday 

Ah, panzanella salad. How better to enjoy ripe tomatoes and cukes than alongside crusty bread and a healthy dose of garlic, olive oil and balsamic vinegar? Pack it all into a jar to enjoy at the beach, park, or wherever you celebrate summer! This recipe is part of Meatless Mondays No-Cook Summer Recipe video series. Watch the video! Serves 1 (multiply as needed for additional jars) - 4 1-inch slices baguette - 1 small bunch basil - 1 1/­­2 tbsp. extra-virgin olive oil - 1 tbsp. balsamic vinegar - 1/­­2 clove garlic, minced - Pinch salt - Pepper to taste - 1 small tomato, cubed - 1/­­2 cucumber, cubed - 1/­­4 small red onion, thinly sliced - 3/­­4 cup (about 1/­­2 can) quartered artichoke hearts Cube baguette slices. Allow cubed bread to sit unwrapped overnight . Alternatively, toast cubed bread at 350 degrees for 15-20 minutes. Cut basil into a chiffonade, set aside. Into a quart-sized mason jar, mix extra-virgin olive oil, balsamic vinegar, garlic, salt and pepper. Gently swirl the jar to mix. Layer into the jar cubed tomatoes, cubed cucumber, sliced red onion and artichoke hearts. Add chiffonaded basil to create a barrier between the moist ingredients and dry bread. Top jar off with bread cubes and screw on lid. Keep jar upright until ready to serve. To serve, empty contents of jar into a large bowl and stir to combine. Alternatively, mix ingredients into a serving bowl and enjoy right away. The post Artichoke Panzanella Salad appeared first on Meatless Monday.

Chickpea Salad Niçoise Sandwiches

July 11 2016 Meatless Monday 

Step away from the stove, these summery sandwiches are both meatless and no-cook! Instead of a Niçoise salad’s traditional tuna, this dish features protein-packed chickpeas in a tangy tarragon-shallot dressing. This recipe is part of Meatless Monday’s No-Cook Summer Recipe video series. Watch the video! Serves 4-6 - 1 shallot, minced - 1 small bunch tarragon, chopped - 3 tablespoons extra-virgin olive oil - 2 tablespoons white-wine vinegar - 1 tablespoon Dijon mustard - 1 (15 oz.) can chickpeas, rinsed and drained - 1 round loaf country bread - 2 hard-boiled eggs, sliced - 1 small head Bibb lettuce - 1 ripe tomato, sliced - 1/­­3 cup jarred olive tapenade - Salt and pepper, to taste In a medium bowl, add shallot, tarragon, extra-virgin olive oil, white wine vinegar, Dijon mustard and salt and pepper to taste. Stir to combine and set aside. In a large bowl, crush chickpeas with a fork. Add shallot and tarragon mixture and stir to combine. Season with additional salt and pepper as desired. Set aside. Carefully slice country bread horizontally to create a top and bottom half. Using your fingers, remove desired amount of the breads interior from both halves to create room for the filling. Fill the bottom slice with the chickpea mixture. Top with sliced eggs and add salt and pepper to taste. Continue building the sandwich with sliced tomatoes and lettuce leaves. Spread olive tapenade across the top slice of bread. Place the top slice of bread on top of the sandwich and cut into four slices. Optionally, use a toothpick to hold each piece of the sandwich together. The post Chickpea Salad Niçoise Sandwiches appeared first on Meatless Monday.

Declare Your Independence From Meat This Monday!

July 4 2016 Meatless Monday 

Declare Your Independence From Meat This Monday!Whats patriotic? Its not a color (red, white, and blue). Its not hot dogs and grilled burgers. Its a feeling inside--a feeling of pride, of being proud to be part of a country and a planet that can be free and sustainable. Its a feeling of commitment to make that sustainability a reality. This year July Fourth falls on Meatless Monday--the perfect opportunity to refrain from eating meat once a week in support of our own well-being and the well-being of the planet. Those of us who follow Meatless Monday do it with joy. Holidays included! But what if youre invited to a Fourth of July barbecue thats overloaded with meat? Not to worry! Here are 5 ways to stay proud and and go Meatless Monday on a prime grilling day! Meet them burger for burger. Theres absolutely no need to give into carcinogenic charred meat any time of the year. Instead, protect your health and choose from our delicious stock of TWELVE different kinds of meatless burgers--from Supreme Crispy Quinoa Burgers to Grilled Portobello Mushroom Burgers to Grilled Watermelon Pineapple Teriyaki Burgers. Send our recipes to your hosts ahead of time or bring along the ingredients and cook together. Just make sure you bring enough; one bite and guests will be wanting more. Grill the fruit and veggie aisle. Nothing says Meatless Monday better than delicious fruits and vegetables. And dont be intimidated by the word grilling. From avocados to artichokes, there are lots of unusual fruits and vegetables you can happily throw on the rack and nudge that steak aside! For even more ideas, check out our Recipe section. Commandeer the sides. Even meat-packed barbecues usually feature great summer side dishes like crisp salads, grilled corn, and juicy chunks of fresh watermelon. Bring along a can of garbanzo beans or feta cheeseand sprinkle onto your salad for an extra boost of protein. Give a toast to Meatless Monday. Pick up a glass of bubbly (kombucha works great!) and make a salute to everyones health. Follow-up with a shout-out about Meatless Monday and explain how its one of the best things youve ever done to lower your cholesterol and reduce your chances for chronic disease. Brag about your lowered emissions. When your friends rave on about their new low-emission vehicles, tell them that by not eating meat for just one day a week, you are saving the carbon equivalent of driving your car every day for a month! Not to mention, youre also helping to conserve the planets water supply. Check out this video for more eco-oriented talking points. The post Declare Your Independence From Meat This Monday! appeared first on Meatless Monday.

Men’s Health Month Hero: Joe Bastianich, Restaurateur, TV Personality, Author

June 27 2016 Meatless Monday 

Men’s Health Month Hero: Joe Bastianich, Restaurateur, TV Personality, Author Photo Credit: DSG Fotografi If you havent eaten his food (he owns 30 restaurants and markets worldwide), you probably know his face. Hes been a judge on the reality TV shows Master Chef and Master Junior Chef and the host of Restaurant Startup. He partners with famed chef Mario Batali and has written two award-winning books on Italian wine as well as Restaurant Man, a saucy, no-holds-barred look at the restaurant industry. But most importantly, Joe Bastianich is a hero for us at Meatless Monday. Surrounded by rich Italian food all his life (his mother is famed chef Lidia Bastianich), Joe experienced a wakeup call a decade ago that inspired him to change his ideas about eating meat and create a healthy new lifestyle for himself. In our exclusive interview with Joe below, find out how he did it. Joe, you are a real New York City boy born into an esteemed culinary family. What are some of your earliest food memories from your home and the streets of New York? From a very young age I was enamored by the everyday NYC classics that most kids enjoyed regularly during the 70s. I didnt have the constant access to them that my friends did, as we ate very ethnic foods at home like tripe. I used to daydream of McDonalds hamburgers and dirty water dogs. Of course, what I was learning from my family, both at home and abroad during our summers spent in Italy, was real Italian food sensibility, regional cuisine, the art of winemaking, etc. You were just a little bambino when your Italian mama Lidia Bastianich became famous for her many cookbooks and cooking show. Whats the best thing she instilled in you about food and serving others? In our house, cooking and serving food was seen as an act of love. It is how you showed that you cared for one another. The importance of being a good host is definitely something I got from my mother. It never leaves you. Get Joe’s recipe for Spaghetti Pomodoro. As you were developing your restaurants around the world, your days and nights were jam-packed with activity. What happened to your health that inspired you to change your lifestyle? Its easy to overindulge when you have access to great food and wine 24/­7. But eventually it catches up with you. About 10 years ago, I took my doctors advice and started running. I ended up falling in love with it and the intense runners high and energy it brings. It changed my life. My first marathon was the 2008 New York City Marathon and it was unforgettable. I run it every year. Marathons turned into triathlons, and in 2011 I was fortunate enough to compete in the Iron World Championships in Kona, Hawaii. It was the most physically intense experience of my life and very emotionally rewarding. What changes did you make in your diet? And how do you stay on track when youre surrounded by delicious temptations all day? Do you have an on-off philosophy? I dont believe in diets. Deprivation is not sustainable for most. You have to find a balance. Its really about using common sense and being realistic about what will work for you. I modified the foods that I was already eating--smaller portions, olive oil instead of butter, more vegetables, less red meat. I love cheese and pasta, so instead of heavy butter-fat cheeses, I choose Grana Padano, which is lower in fat than many cheeses and has more protein per ounce than most meats. Fettucine Alfredo became Spaghetti Pomodoro, made with the best pasta di gragnano, San Marzano tomatoes, and extra virgin olive oil. High-quality ingredients prepared simply make the most gratifying meals. “A love of food doesnt mean sacrificing ones health, you just have to be smart about the choices you are making.” Why did you become a partner to Meatless Monday and how have you incorporated the program into your restaurants? Meatless Monday is a good way to bring attention to the health crisis we face in this country while simultaneously helping the environment. The focus is also on moderation, which is easier for people to integrate into their behavior. Whats your best advice for making vegetables mouth-watering? First and foremost, it begins in your grocery cart. Look for quality products. If you buy the best produce you can afford, then you really shouldnt have to do much to them. Take the time to check out the produce at your area markets and spend a little more for the best vegetables. A pantry staple that you can almost use on anything is extra virgin olive oil, and again, quality is key. Take the most expensive bottle you can afford, add $20, and buy that one. It is worth it.  Not all olive oil is created equal. The best ones will have the harvest date on the packaging and are at their freshest when consumed 6 months after this date. A plate of raw or steamed vegetables drizzled with a great olive oil and a little kosher salt can be extremely satisfying. Since youre someone who can cook anything and knows food inside out, please share with us two of your most favorite dishes. First, whats your best pre-marathon meal? A simple Pasta Primavera (pasta with vegetables) or Pasta Scoglio (pasta with seafood). Second, whats the meal youd love to eat on your last day on earth? There are so many options, but why not go out with gusto?! Maybe White Truffles over Agnolotti dal Plin (pasta filled with a lush mixture of veal, pork, and cheese), paired with a great Barolo (considered one of Italys greatest red wines, made from the Nebbiolo grape). The post Men’s Health Month Hero: Joe Bastianich, Restaurateur, TV Personality, Author appeared first on Meatless Monday.

Rainbow Veggie Pizza

June 20 2016 Meatless Monday 

In celebration of Pride Month and all the flavor, nutrition and delight that a rainbow of colorful veggies has to offer, we’re excited to share this fantastic recipe from Tawnie of Kroll’s Korner. Whip one up for a Meatless Monday meal to share tonight! Serves 2-4 - 1/­­2 red onion, chopped - 1/­­3 cup broccolini - 1/­­2 cup cherry tomatoes, halved - 1/­­2 large zucchini, thinly sliced - red, orange, and yellow bell pepper, diced - 1 cup shredded mozzarella - 1/­­2-1 cup pizza sauce - Pre-made pizza dough or homemade - olive oilFresh Parmesan for garnish Preheat oven to 350 degrees F. Chop all of your veggies and place in separate bowls to keep organized. Brush the pizza dough with a little olive oil (1-2 Tbsp). Then, using a ladle swirl the pizza sauce around the dough right up until you reach the edges of the pizza. Then sprinkle with cheese. Next, carefully arrange your veggies on the pizza. I started with a small amount of onion in the middle, then made rings around the with the remaining veggies. Order: onion, red bell, orange bell, yellow bell, zucchini topped with broccolini, and layered the perimeter of the pizza with the halved tomatoes. Cook in the oven for 8-10 minutes. Enjoy with fresh Parmesan on top! The post Rainbow Veggie Pizza appeared first on Meatless Monday.

Meatless Monday Packs Plenty of Protein

June 13 2016 Meatless Monday 

Meatless Monday is in the news again, this time in relation to whether the US military should offer Meatless Monday options in their cafeterias. Critics of the plan state that eating meat every day is needed to meet the US Dietary Guidelines and get an adequate amount of protein in the diet. Meatless Monday’s scientific advisers at the Johns Hopkins Center for a Livable Future (CLF) say that cutting down on meat is consistent with the Dietary Guidelines and doesnt have to mean a shortage of protein in the diet. In a recent blog, CLF explains: The recommendation on protein foods has actually not changed since the last Guidelines, issued in 2010: 5.5 ounces of protein food per person per day. But this years Guidelines break it down more: we have a recommendation to eat 26 ounces of meat, poultry, and eggs (combined) per week, which is 3.71 ounces per day. By contrast, Americans eat between 4.4 and 5.9 ounces of meat each day. Thats 20 to 60 percent above the recommended level. The post continues: The Guidelines do acknowledge specifically that men and teenage boys are consuming more protein than they need, and they suggest that we all shift to alternate forms of protein, such as seafood, beans, seeds, and nuts. Its an indirect way of advising that we cut back on meat. Meatless Monday is a simple, memorable way to cut back on the overall amount of meat you consume and meet the Dietary Guidelines. Read CLFs full analysis of the 2015 Dietary Guidelines for Americans here and learn more about getting the protein you need from plant sources with these helpful articles: Stock Your Pantry with Plant-Based Protein Start Your Day with Protein on Meatless Monday Yes, You Can Go Meatless and Have Your Protein, Too Check out what Dr. Robert Lawrence, scientific adviser to the Meatless Monday initiative has to say about the benefit of joining the movement:   The post Meatless Monday Packs Plenty of Protein appeared first on Meatless Monday.

Men’s Health Month Hero: Kimatni D. Rawlins of Fit Fathers

June 13 2016 Meatless Monday 

Men’s Health Month Hero: Kimatni D. Rawlins of Fit FathersThis week Kimatni D. Rawlins takes our hero challenge to a new level--helping fathers become fit for their families. A former college athlete, Kimatni lost sight of his health goals in the early years of raising a young family, but later experienced a personal epiphany that inspired him to shed 50 pounds through a plant-based diet and daily workouts. The founder of the fitness and wellness website Fit Fathers, Kimatni today uses his knowledge as a certified fitness instructor and nutritionist to create programs that speak to men at all fitness levels. Learn more about his work and his enthusiasm for Meatless Monday in our recent interview below. You were a 250-pound running back in college. What stressors happened in those post-college years that turned you into a self-acclaimed couch potato? Work, partying, traveling, and entrepreneurship. After years of football at Georgia Tech I was a bit worn and didnt exert that same effort as I did on the field. Basically, I chose to let excuses run my life. Did you experience a specific wakeup call to get healthier? Was going meatless part of this change? At age 45 I actually wanted to relive my playing days at Tech, yet I lacked the energy and stamina needed to obtain the goal. I finally said, Enough is enough, and signed up for the Mens Health Urbanathlon in Chicago. I finished in the middle of the pack but was very exhausted after the 9-mile, 7-obstacle course. That moment I decided to study the body and how it metabolizes energy. It all led back to the foods we eat and those we choose to discard. Slowly I began eliminating chicken, fish, and dairy. Red meat and pork was never an option. Then, the icing on the cake was after my wife (also a vegan) and I watched the movies Forks Over Knives and Food, Inc. What are the positive changes youve experienced from being on a vegan diet? I have energy for days, my doctor says that my health numbers are that of an 18-year-old athlete, and I feel fluid and light on my feet after meals. I have since run a marathon and a few Urbanathlons, and every year I complete at least three half-marathons. I also train a few clients and lead group workout sessions for schools, non-profits, and work groups. Did getting into shape make you a better father? How? Yes, of course. Together my wife and I prepare well-balanced meals for the kids instead of relying on processed school lunches and fast foods. The girls (now 12 and 9) are little vegan chefs and also prepare plant-based meals for the family, especially when we have guests over. Additionally, I have the energy to expend with them after my workday is over. No longer do I let an excuse supersede our values, which are staying active, eating clean, and energizing our lives. What are the challenges men face that cause them to lose sight of their health? Do fathers in particular face special challenges in balancing home and work life? Far too often men continue to rely on the female of the household for shopping, cooking, and meal preparation. If she eats poorly, then most likely so will he. If she eats healthily but is often away, then dad is at a disadvantage if he doesnt know how to grocery shop or cook. Fit Fathers helps offset these behavioral patterns by providing recipes, nutrition tips, meal plans, etc. Today you are a physical trainer, active marathoner, and athlete. Can hard-core athletes really be successful without eating meat? Yes, thats me. Its amazing because I could barely run a mile when I was a meat-eating footballer. Keep in mind fruits, veggies, and grains are complex carbohydrates, which are humans main source of fuel, converted into glucose to be transported into every cell for energy. What repairs and accelerates the growth of cellular tissue is the macronutrient protein and its found in all foods. Beans, for example, provide needed protein, dietary fiber (which the majority of Americans lack), and various vitamins and minerals. Thus, veggies are also comprised of protein so a plant-based diet will never be devoid of any major food group. Moreover, we only need 5 to 10 per cent of our daily caloric intake to stem from proteins. Heard of Scott Jurek? He follows a pure vegan diet and is virtually unbeatable in 100-mile-plus ultra runs. Can you capsulize your health program in a few words? Yep! We have two key mantras. Lead by example so your child becomes the example and Eat Clean, Stay Active, and Energize Your Life. Why does Meatless Monday appeal to you? How do you incorporate it into your programs? We love Meatless Monday. It helps people let go of animal protein one step at a time while nourishing their bodies, reducing their carbon footprint, and ultimately giving animals another reason to breathe. Many of my close friends and followers have gone plant-based after starting their lifestyle change with a Meatless Monday. It works! Readers can follow the Fit Fathers movement at www.FitFathers.com and @FitFathers.    The post Men’s Health Month Hero: Kimatni D. Rawlins of Fit Fathers appeared first on Meatless Monday.

Mango, Grilled Corn and Black Bean Salad

June 13 2016 Meatless Monday 

This grilled salad is perfect for summer, whether your barbecuing, throwing a picnic or just staying in! The charred flavors of grilled corn compliment the sweet mangoes and crunchy jicama. This recipe comes to us from Tiffany of Parsnips and Pastries. Serves 6 - 2 ripe but firm mangoes, diced - 15 ounce can black beans, rinsed - 1 ear corn, grilled - 1 1/­­2 cups jicama, diced - 1/­­4 cup chopped cilantro - Zest of one lime - 2 tablespoons fresh lime juice (about 1 lime) - 3 tablespoons olive oil - 2 avocados, sliced - Sea salt and pepper, to taste Grill the ear of corn, slice corn off ear, and set aside to cool. Peel and dice the mango and jicama. Rinse the black beans and add beans, jicama, mango, and corn in bowl. Season with salt and pepper. Combine lime zest, juice, olive oil, and salt and pepper in a mason jar. Shake well to combine. Drizzle over the salad and gently toss with the chopped cilantro. Top with sliced avocado. Serve immediately or refrigerate overnight (without the avocado) and serve at room temperature. Top with avocado when ready to serve. Notes: For some heat, add in a diced jalapeno. The post Mango, Grilled Corn and Black Bean Salad appeared first on Meatless Monday.

“Bacon” and Ranch Salad

June 6 2016 Meatless Monday 

This tempting dish gets a healthy spin with tempeh bacon and a pumpkin seed-based creamy vegan ranch dressing. Serve it on its own or pair it with quinoa for a dose of protein. This recipe comes to us from our friends at the prostate cancer awareness organization, Blue Cure. Serves 4 - 8 cups romaine lettuce - 1 large tomato - 1 medium avocado - 2 cups broccoli - 1 large bell pepper - 1/­­2 cup pumpkin seeds (or cashews) - 3/­­4 - 1 cup water - 1/­­2 tsp garlic powder - 1/­­2 tsp onion powder - 1 1/­­2 tsp dill - 1/­­2 tsp celery seed - Black pepper and salt (to taste) - 1/­­4 tsp cayenne (optional) - 1 tbsp apple cider vinegar (optional) - 1- package tempeh bacon Wash and chop the veggies. In a blender, combine the pumpkin seeds (or cashews) with water, garlic powder, onion powder, dill, celery seed, salt, and pepper. If using the cayenne and apple cider vinegar, you can add these too. Start with less water and add more as needed. Avoid making it overly watery by just pouring a small amount of water in at a time. Blend the ingredients together until smooth. Optional to lightly sauté the plant-based bacon in a skillet to crisp it up or just serve it raw. Divide the veggies into bowls. Chop the plant-based bacon and add. Drizzle with the pumpkin seed ranch dressing. The post “Bacon” and Ranch Salad appeared first on Meatless Monday.

Grilled Teriyaki Tofu & Vegetable Shish Kabobs

May 30 2016 Meatless Monday 

Firing up the grill this Monday? Toss these flavorful kebabs on for a change. The combination of Teriyaki marinated tofu and mushrooms, sweet bell peppers and juicy pineapple will set your taste buds ablaze. This recipe comes to us from Monica of Mommy and Love. Serves 4 - 7 oz tofu drained, cubed - 1 bottle favorite Teriyaki sauce - 1/­­2 medium orange bell pepper sliced - 1/­­2 medium red bell pepper sliced - 1/­­2 medium yellow bell pepper sliced - 1/­­2 medium purple onion sliced - 1/­­3 fresh pineapple cut into small chunks - 8 oz whole white mushrooms - 1 small zucchini sliced - 1 small avocado sliced, optional Marinate tofu and mushrooms in Teriyaki sauce for at least 30 minutes. Overnight is best. (You can also marinate ALL veggies.) Place tofu & veggies on skewers until full. If you run out of skewers, toss the remaining vegetables in tinfoil. Oil grill and set skewers (and tinfoil pouch) on the rack to cook for 10-15 minutes, or until slightly charred. Be sure to drizzle any remaining marinade over top of skewers and rotate halfway for even cooking. The post Grilled Teriyaki Tofu & Vegetable Shish Kabobs appeared first on Meatless Monday.

Grill the Unusual! Vegetables and Fruits Perfect for Charring

May 30 2016 Meatless Monday 

Grill the Unusual! Vegetables and Fruits Perfect for CharringSweep that meat off your grill! This summer, farmers markets are bursting with fresh, colorful fruits and vegetables that are perfect for grilling at your Memorial Day blast. But dont reach for the normal culprits. This holiday sear up some off-road options like charred romaine or grilled kale; they’ll make excellent salad starters. All youll need is a simple oil-based dressing. Or, try grilling up some fresh cucumbers; theyll remain just as crunchy as they are fresh, but perhaps a bit denser. Or, try charred avocados--a delicious standout either alone or with fillings. Sure, you can always grill up old fruit standards like peaches, but why not go nouveau with our recipe for grilled grapes? And for a real Summer crowd-pleaser, char up our delicious watermelon salsa! Avocado. Sear some tracks in this baby! Start with large ripe Haas avocados, cut in half and remove seeds. With a spoon drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place cut side down on grill over hot coals and grill 2-3 minutes. Salt and pepper to taste. Fill with chopped veggies or salsa (see our Watermelon Salsa below). Artichoke. A smoky alternative to steamed. Steam and cook artichoke the day before, until fully tender, but not overly soft. (Cool on rack or prepare the day before and cool in fridge, covered.) When ready, prepare grill for direct, high heat. Brush artichoke with herb-infused oil, sprinkle with salt and pepper, then place halves cut side down on the grates. Cover and grill for 5-10 minutes, until char mark appear on cut side. Romaine lettuce. Versatile for salads or as sandwich filler. Wash and cut romaine halves. Start with medium-hot fire in a charcoal grill, or heat on gas grill to medium-high. Place halves cut side down on grill, and cook about 4 minutes, turning once, until charred and slightly wilted. Transfer lettuce cut side up to a serving platter, and season with salt and pepper; drizzle with balsamic vinaigrette. Red, orange, and/­­or yellow peppers. Make a tri-color array. Prepare outdoor grill for covered direct grilling on medium. Cut each pepper lengthwise into quarters; discard stems and seeds. In medium bowl, toss peppers with oil, 1/­­2 teaspoon salt, and 1/­­4 teaspoon coarsely ground black pepper. Place peppers, skin side up, on hot grill rack. Cover grill and cook peppers 4-5 minutes or until beginning to soften. Turn peppers over; cover and cook 3-4 minutes longer or until slightly charred. When done, return to same bowl. Add parsley and toss to coat. Add to salads, or eat as a side dish tossed with onions and chickpeas. Cucumbers. Still crispy, but with a dense bite. Slice English (seedless) cucumbers lengthwise in half, scoop out centers, then cut into spears. Place on a plate and sprinkle with salt; let stand for 10 minutes. Rinse, drain, and pat dry, then toss with a bit of olive oil, and salt and pepper to taste. Grill the spears, alongside a green onion or two, over medium heat about 2 minutes per side. Toss with rice vinegar, sliced green onions, thinly sliced red or green jalape?o, and a drizzle of toasted sesame oil. Top with sesame seeds. Grilled Kale. Crisp, smoky, and addictively delicious. Remove stems, leaving large leaves. In a large bowl, toss leaves with 2 Tbs. olive oil. Season with salt and pepper. Using tongs, place leaves on grill, cover, and cook until bottom sides are lightly charred, about 2 minutes. Flip leaves, cover grill, and cook until other side is lightly charred, about 1 minute longer. Remove kale from grill and set aside to cool. Add feta cheese crumbles or pine nuts, if desired Portobello Mushrooms. Plush and filling--a delicious alternative to meat. Wash, remove the stems, then brush with 1 tsp. oil. Grill 15 minutes per side. Eat alone or use as sandwich filler. Grapes. Healthy alternative to traditional sides. Prepare outdoor grills for covered, direct grilling on medium. Wash, then place grapes, broken into clusters (for ease of handling) on hot grill grate. Cover grill and cook 4-5 minutes until grapes begin to char and soften, turning occasionally. Watermelon. Bring out the hidden caramel flavor. For Watermelon Salsa, brush wedges (keep rind on for easier handling) with olive oil and season with salt and pepper. Grill over medium heat, about 2 minutes per side, until grill marks appear. Cut off and discard rinds, then dice into small pieces. Toss gently with minced red onion, some fresh lime juice, finely chopped mint, and a pinch of cayenne. Serve, topped with crumbled feta cheese, if desired, with pita chips. The post Grill the Unusual! Vegetables and Fruits Perfect for Charring appeared first on Meatless Monday.

Spring Pea Pesto Penne

May 16 2016 Meatless Monday 

This veggie-packed pasta dish is protein-packed too with the help of fresh or frozen peas and chickpea-powered pasta. An irresistible pesto made with traditional basil, pine nuts and grated cheese rounds out the meal. This recipe comes to us from Banza. Serves 4 - 1 box penne pasta (such as Banza Penne) - 1/­­2 cup Extra Virgin olive oil - 3 bunches of basil leaves (about 6 cups loosely packed), washed and pat dry - 1/­­2 cup cooked peas, fresh or frozen (then thawed) - 1/­­2 cup pine nuts - 1/­­2 cup grated Parmesan Reggiano - 2 garlic cloves, minced or crushed - 1/­­2 tsp sea salt As per pasta packaging instructions, bring a large pot of water to boil over high heat. Add Banza penne in and reduce heat a bit until it reaches a low boil. Cook for 4-6 minutes, then drain and rinse shells immediately with lukewarm water. Drain completely and pour pasta back into large pot. Meanwhile, place the pine nuts, parmesan, garlic, and salt in the food processor and gently pulse a few times. Add in half the basil leaves, and blend until combined. Add in the remaining half of the basil leaves then the peas, and blend continuously, pausing to scrape down the sides of the bowl as needed. Keep blending until well-combined. With the processor running, gently pour in EVOO through the hole in the bowl’s cover (if your processor doesn’t have one, just open and pour in EVOO in small parts, blend, and repeat). Keep blending until pesto is uniform. Pour pea pesto sauce over the pasta in the pot, and stir to thoroughly coat penne. Plate, and serve! The post Spring Pea Pesto Penne appeared first on Meatless Monday.

Banza Co-Founders on Creating a Chickpea-Powered Pasta

May 16 2016 Meatless Monday 

Banza Co-Founders on Creating a Chickpea-Powered PastaWe here at Meatless Monday love chickpeas. And whats not to love?  A great source of protein and high in fiber, magnesium and folate, these naturally gluten-free legumes are loved across the globe for their nut-like taste and buttery texture. In its newest rendition, the versatile chickpea is used to make pasta, and we sat down with the founders of Banza to see how they came up with “pasta that loves you back”. MM: What was your initial inspiration to eat more nutritiously? Health, sustainability? Did you grow up with healthy cooking/­­eating as a family or did you become interested in it later on? Brian: Growing up, I was a picky eater – I didnt venture far away from chicken nuggets and bagels. After college I started paying closer attention to the way I ate, and noticed a real difference in how I felt. I began to focus my attention on food and nutrition. Now Im the guy who stays up late reading food science books and thinking about our next innovation. MM: How did you get the idea to use chickpeas as your starter food? Why pasta? Brian: Im a huge fan of chickpeas. Theyre delicious and a staple of the mediterranean diet. Meanwhile, I love pasta. If I could, I would eat it every day. But durum wheat doesn’t have a ton of nutritional value. So I bought a hand crank and started making chickpea pasta in my own kitchen! I figured I wasnt alone – other people also must be craving a better pasta. So I recruited my big brother Scott, who was working in private equity at the time, to co-found the business with me. And weve been chickpea dreamin ever since! MM: Tell us about some of your creative failures creating the pasta and your final ah-hah moment? Scott: Early on, we realized why chickpea pasta didnt already exist. Its really hard to make! We worked with pasta experts, and still werent satisfied. We finally found the right plant, invested hundreds of thousands of dollars into production, and landed our first big order. But our initial attempt fell short of our expectations. We lost a fair amount of time and money, but the challenge motivated us to spend every waking hour researching, testing and perfecting. Well never stop obsessing over making our product better. MM: Whats the feedback you hear from people about your product? Scott: When were sampling our pasta in stores or at events, we get to meet our customers, which is incredibly rewarding. We love watching people take a bite, and be shocked to discover Banza is made from chickpeas. Since day one, weve made a commitment to building a brand thats personal – one that people can meet and get to know. MM: Whats your favorite chickpea pasta recipe of all the time and can you share the recipe with us? Thats like making a parent choose a favorite child! Mac & cheese is a team favorite. We also love this avocado cream with herbs! Get the recipe for Banza’s Spring Pea Pesto Penne! MM: Do you have plans for other products with chickpeas or other ingredients? Brian: Right now were focusing on pasta – well be launching a high protein mac & cheese soon! But yes, our mission is to take the foods that people love and make them better, by using more nutritious ingredients. Im continually experimenting in my kitchen – making better versions of the foods we dont want to give up - from cereal to tortillas. Stay tuned. MM: What advice can you give our readers about how to live a healthier and more sustainable life - besides eating Banza chickpea pastas?! Everyones different, but everything in moderation. You dont need to give up all the foods you love to eat well. There are a lot of options out there that are healthy, simple substitutions for everyday foods, and healthy is much more sustainable over time if its done without sacrifice.   The post Banza Co-Founders on Creating a Chickpea-Powered Pasta appeared first on Meatless Monday.

Pittsburgh Joins Meatless Monday Movement

May 9 2016 Meatless Monday 

Pittsburgh Joins Meatless Monday MovementFor a city once enamored with hot sausage sandwiches, pierogis, and 25-cent wings specials, Pittsburgh has just made a huge leap. Understanding the impact that reducing meat consumption has on sustainability, the environment, and public health, Pittsburgh Mayor Bill Peduto has recently signed an official proclamation recognizing every Monday in 2016 as Meatless Monday! This comes on the heels of a Meatless Monday proclamation in November of 2015. Pittsburgh now joins millions around the globe in the Meatless Monday initiative founded by Sid Lerner and Johns Hopkins University to promote cutting out meat one day a week. As part of the citys Live Well Pittsburgh program, the proclamation has given added boost not only for locals to think more about wellness but also for chefs to get more creative. Although Meatless Monday first kicked off in 2003, most Pittsburghers hadnt been aware of it. To change that, a small group of dedicated citizens, including Leila Sleiman of Justice for Animals, Natalie Ahwesh of Humane Action Pittsburgh, and Christin Bummer of Beans not Bambi, gathered together to inspire more veg options in mainstream restaurants as well as at cafeterias in schools, universities, and hospitals throughout the Steel City. Already on board is an impressive group of partners, including Carnegie Mellon University, University of Pittsburgh and Live Well Allegheny (a county-wide initiative to educate residents about making healthier lifestyle choices). The University of Pittsburgh Medical Center Passavant, continually recognized as one of Americas Best Hospitals, now features Meatless Monday options and other affiliates are expected to follow. In September, 2016, schools in Mt. Lebanon are also planning to launch Meatless Monday. Though Pittsburgh had generally been a meat-and-pierogi kind of town, thousands of Pittsburghers did show up for the citys first annual Pittsburgh VegFest in August, and more are expected this summer for 2016! Pittsburgh is a progressive city, says Sleiman.  So many people are ready to make changes, and want to be healthier and more environmentally friendly- they just didnt know where to start. Some Pittsburgh restaurants have already welcomed the proclamation with inventive expertise. Mexi-Casa, a Tex-Mex restaurant in Dormont, long devoted to fresh and healthy ingredients, has initiated a new Meatless Monday menu loaded with vegetarian and vegan options. Café Phipps, located at the Phipps Conservatory and Botanical Gardens and recognized by Food & Wine magazine as one of the Best Museum Restaurants, has added Meatless Monday options to its already local, organic, and sustainable menu, featuring vegetables and herbs from its own rooftop garden. The Meatless Monday Pittsburgh Facebook page regularly showcases other local restaurants bursting with Meatless Monday creativity. Some of the best, offered at the Chateau Cafe & Cakery, include: the “Berry Manilow, a triple berry compote with toasted almonds and Brie cheese options on sweet onion bread, and the “Brussel Crowe, a panini packed with shaved Brussel sprouts and caramelized onions. Who said Pittsburghers cant combine healthy and humor? We want to make it as easy as possible for our fellow citizens to live compassionate, healthful lives, Ahwesh says. It just seemed like the right time to introduce it citywide. We are so happy the Mayor was supportive. Want to get Meatless Monday going in your community or city? Learn how to start a campaign here or contact us at info@meatlessmonday.com. The post Pittsburgh Joins Meatless Monday Movement appeared first on Meatless Monday.

Spring into Meatless Monday at Your Local Farmer’s Market

May 9 2016 Meatless Monday 

Smell the strawberries and taste the sugar snap peas! Spring is prime time to visit your local farmers market. Not only will you support your local growers by buying from them, youll also have access to the freshest and ripest produce available in your region. As well, youll enjoy the opportunity to develop a relationship with your farmers and ask questions like: How did you grow this? Is it organic? How do you cook it best? When all is said and purchased, theres nothing like cooking a delicious meal with fresh fruits and vegetables grown by people you know. Plus, shopping locally cuts down on the long-distance transportation of conventional agriculture, which often leaves toxic by-products in the environment. How to find a market near you to visit? Check out the Eat Well Guide where theyve hand-picked markets, farms and other sources of local sustainable food. Or, plan a destination trip to visit some of the great farmers markets in the U.S., like Union Squares Greenmarket in New York, or Ferry Plaza Farmers Market in San Francisco, or  Sweet Auburn Market in Atlanta. If you dont want to fill your suitcase with greens, you can definitely take home regional goodies like homemade honey or preserves. And for sure, there will be lots of samples to nosh on - from homemade breads to artisanal cheeses. Take a Farmer’s Market Tour with Chef Bryce Shuman   While farmers markets are great for getting the best in-season produce, its important to know whats in season in your region. In general, lettuces, greens, turnip, kale and some root vegetables like onions and fennel are signatures of Spring. You’re also likely to feast your eyes on strawberries, okra, rhubarb and asparagus. Check out this guide for what is ripest in your region. And for your next Meatless Monday lunch or dinner, try our Chilled Asparagus Pea Soup - a perfect nod to Springtime at your local farmers market! The post Spring into Meatless Monday at Your Local Farmer’s Market appeared first on Meatless Monday.

Sneaky Ways to Get Your Mom to Go Meatless

May 2 2016 Meatless Monday 

Sneaky Ways to Get Your Mom to Go MeatlessSo, youve changed your diet from what you grew up with. Less meat, more veggies. But going home for the holidays, like Mothers Day, can be a real stress-out when it comes to dining with your meat-and-potatoes family. Maybe your mom is still making those meat-heavy dishes you used to love as a child every night of the week. How do you talk to her about your changing food habits and maybe even influence her to make some changes? Mothers Day might just be your big chance! Feed her. Nothing says it better than trying a delicious new meatless dish. Your mom, especially on Mothers Day, will appreciate more than ever not having to cook. Our recipe archive is full of easy but delicious Mom Brunch in Bed options you could make, like Louisiana Citrus Crepes and a Banana Date Smoothie. Inform her. When your mom asks you what youve been doing, say, Thinking about my health. Youve discovered that going meatless once a week is a small step you can take to reduce your risk of chronic diseases like cancer and heart disease. One day a week - no meat. Simple, Mom. You could do it, too! Id love for you to live a long time! Commune with her. Plan an outing to a park together and casually comment that every hour, rainforest the size of 4,000 football fields is being destroyed. Meat production is a big part of that and its guzzling trillions of tons of water. For every burger skipped, she could save enough H2O to shower with for the next 2.5 months! What not to do? Dont push, dont argue, dont insist. Meatless Monday is something you discover – like love – and then happily follow. A Mothers Day gift shell really enjoy? Print out some of our free, cute recipe cards, tie them up with a bow, and leave them on her bedside table. Of course, add a love note from you. The post Sneaky Ways to Get Your Mom to Go Meatless appeared first on Meatless Monday.

Vegetable Fritters with Green Chile-Coconut Chutney

April 29 2016 Meatless Monday 

This recipe from Sara Moulton‘s new book Home Cooking 101 combines a popular South Asian snack called pakoras with the airy texture of Japanese tempura, achieved by using egg whites and seltzer water in the chickpea flour batter. When properly fried (oil temperature in the low to high 300Fs) the fritters absorb minimal oil and become the perfect pairing for the spicy-sweet chutney. Serves 6 Vegetable Fritters: - 170 grams (about 2 cups) chickpea flour (see Sources, page 350) - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 1/­­2 teaspoons kosher salt - 1 teaspoon cayenne - 1/­­2 teaspoon baking powder - 1 3/­­4 cups plain seltzer - 2 large egg whites - Vegetable oil, preferably grapeseed, for deep-frying - 10 (2-by 1-inch) cauliflower or broccoli florets - 10 (1/­­2- by 1- to 2-inch, 1/­­2-inch thick) carrot or butternut squash slices - 10 (1/­­2-inch-thick) onion rings - Green Chile-Coconut Chutney (see below) In a medium bowl, whisk together the chickpea flour, cumin, coriander, salt, cayenne, and baking powder. Add the seltzer in a stream, whisking until the mixture is smooth. Right before frying, whisk the egg whites in a bowl with electric beaters until they reach soft peaks and fold them into the batter. Heat 2 inches of oil in a large deep saucepan to 365°F. Working in batches of 5 or so pieces at a time, dip the vegetables in the batter, add carefully to the oil, and fry, turning often, until golden, about 5 minutes for the harder vegetables and 2 minutes for the onion rings. Transfer to paper towels to drain. Serve hot with the chutney on the side. Green Chile-Coconut Chutney: - 2 cups packed fresh cilantro, leaves and stems - 1/­­2 cup chopped scallions, white and light green parts - 1/­­4 cup sweetened flaked coconut - 2 serrano chiles, chopped with seeds (about 2 heaping tablespoons) - 3 tablespoons vegetable oil, preferably grapeseed - 1 1/­­2 tablespoons finely grated ginger - 2 tablespoons fresh lime juice - 2 tablespoons water - 1 to 2 teaspoons packed brown sugar, or to taste - Kosher salt and freshly ground black pepper Puree all the ingredients in a blender, adding salt and pepper to taste. The post Vegetable Fritters with Green Chile-Coconut Chutney appeared first on Meatless Monday.

Fight Deforestation With Your Fork

April 25 2016 Meatless Monday 

Fight Deforestation With Your ForkIn celebration of Earth Month, each Monday in April were highlighting an environmental benefit of cutting out meat, one day a week. This week focuses on our rainforests. Can going meatless once a week change the course of our rainforests? Lets look at what, why, and how. Today, the raising of livestock uses 30 percent of the earths total land surface. And every hour, rainforest the size of 4,000 football fields is being destroyed, most of it for beef production. Plus, the raising of cattle further damages the soil – about 20 percent of pastures (and even higher for dry lands) are degraded through overgrazing and erosion. We simply cant afford to lose our rainforests. They produce our clean air, balance the climate, and protect water cycles. Our rainforests are also home to thousands of valuable medicinal plants, many of which are used in modern medicine today. Truly priceless is the culture and wisdom of native peoples who have lived in the rainforests for thousands of years. Livestock displaces them. Simple truth: As the world population explodes and the demand for meat grows, more and more rainforest will be destroyed. But its not out of our hands. You can take one very important step. Just go meatless one day a week. Why? Because for each hamburger you exchange for a delicious meat-free dish like our Pasta Primavera, you save 55 square feet of tropical rainforest. Peggy Neu, President of the Monday Campaigns, reminds us that Meatless Monday has its roots in World War I and II, when Americans were asked to help conserve key staples to aid the war effort. Today, our “cut out meat one day a week” program is active in 40 countries and growing! Activists like actor Mark Ruffalo, Sir Paul McCartney, Sir Richard Branson, and many international cooking stars like Giada De Laurentiis and Mario Batali have jumped on board. Join with all of us on Meatless Monday and watch our food choices change the future. The post Fight Deforestation With Your Fork appeared first on Meatless Monday.

Celebrate Earth Day with Our Free Recipe Cards

April 18 2016 Meatless Monday 

Celebrate Earth Day with Our Free Recipe Cards Every year, Earth Day is a time to think about the new habits we can introduce that will benefit our planet. It’s also a perfect opportunity to share earth-friendly tips and resources with our communities. To help spread the message about how going meatless once a week can conserve water and energy and help lower greenhouse gas emissions, Meatless Monday is excited to share our latest free resource, printable recipe cards! Our first collection of recipe cards features six of our favorite plant-based recipes loaded with spring produce like asparagus, peas, radishes, carrots and mint. With the recipe on the front and fast facts about the Meatless Monday movement on the back, the resource looks fab printed in either color or black and white. So whether youre planning to talk about eating less meat at a local Earth Day event or just looking for an attractive reminder to skip meat once a week to post on your refrigerator, check them out today! Meatless Monday Printable Recipe Cards: Spring Veggies. And stay tuned as we continue to develop more cards featuring our awesome collection of delicious meatless recipes. Find these recipes and more in our new spring-themed printable recipe card pack: Mint Harissa Israeli Couscous Lemon Mint Quinoa Salad Green Tea Pesto Pasta Easy Veggie Lo Mein The post Celebrate Earth Day with Our Free Recipe Cards appeared first on Meatless Monday.

Kale Greek Salad with Chick’n

April 11 2016 Meatless Monday 

Fresh veggies like kale, tomatoes and cucumber dressed with herbs and a lemony olive oil dressing and topped with earth-friendly meatless chick’n? Yes, please! This recipe comes to us from Chef Phoebe Lapine of Feed Me Phoebe and our friends at Gardein. Serves 4 - 1 bunch lacinato, tuscan or dinosaur kale, stems removed and thinly sliced - 2 tbsp fresh lemon juice - 1/­­4 cup olive oil, divided - 1 tsp sea salt, divided - 1 pint cherry tomatoes, halved (or 1 lb vine tomatoes, roughly chopped) - 1 seedless cucumber, peeled and diced - 1 cup pitted Kalamata olives - 2 tbsp fresh parsley, finely chopped - 2 tbsp white or red wine vinegar - 1 package (7 oz.) meatless chick’n (such as Gardein Chickn Scallopini) In a large mixing bowl, combine the kale, lemon juice, and half the olive oil and salt. With clean hands, toss the kale until fully coated in the lemon mixture. In a second mixing bowl, combine the tomatoes, cucumber, olives, parsley, vinegar, and remaining olive oil and salt. Toss to combine. Make the chickn according to packaged instructions. Set aside on a cutting board and thinly slice. Divide the kale between 4 plates and top with the tomato mixture. Arrange sliced chickn on top of each plate and serve immediately. The post Kale Greek Salad with Chick’n appeared first on Meatless Monday.

Meatless Meat to the Front of the Line!

April 11 2016 Meatless Monday 

Meatless Meat to the Front of the Line!If youve been wondering if your seitan burger or veggie bacon really helps the environment, heres proof. A recent study just proved that - yes! –  the production of vegetarian meat alternatives generates about 10 times less greenhouse emissions than comparable beef-based products. Researchers from Andrews University tracked CO2 emissions from the whole life cycle of plant-based meats – from seed to harvest to package and transport. Using specialized software to crunch thousands of data points, they found that the average emissions impact across all meat substitutes was 2.4 kilograms. Meat substitutes like crumbles, nuggets, deli slices and sausages had the lowest emissions while veggie burgers, which came in the highest at 4.1 kilograms, was still 5 to 124 kilograms lower than beef. Inspired by programs like Meatless Monday, more and more consumers are clamoring for meat alternatives that are not only healthy but also environmentally sustainable. Meat-free meals dont just generate less emissions; they are most often free of everything that is typically deemed unhealthy about meat: cholesterol, trans fat, and saturated fat, as well as antibiotics and hormones. From both the individual and the collective perspective, meat-free meats are a win-win choice. Luckily, there are lots of options these days for those of us still hankering for the experience of meat, but without the drawbacks. Check out our featured recipe this week, Kale Greek Salad with Chickn or these options from our partners in the meatless meat biz! Grilled Watermelon Pineapple Teriyaki Burger Pasta Alfredo with Walnut Parmesan Chickn Tortilla Soup The post Meatless Meat to the Front of the Line! appeared first on Meatless Monday.

Broccoli Guacamame

April 4 2016 Meatless Monday 

This soybean-spin on guacamole adds some extra fiber to that classic dip. Try using cut up bell peppers instead of chips for an even healthier treat. This recipes comes to us from Kinzie of To Cheese or Not to Cheese? Serves 6   - 1/­­2 cup edamame - 1/­­2 cup broccoli stalks, peeled - 1 avocado, peeled and sliced lengthwise - 1 scallion, sliced - 1/­­2 red onion, diced - 1 clove garlic, minced - 1/­­2 jalapeno, minced - juice of one lime - 1 tomato, diced - 2 tablespoons cilantro, chopped - salt to taste Bring 2 cups of water to boil. Add edamame, blanch for 2 minutes, drain and set aside. Bring water to a boil once more, add broccoli, blanch for 2 minutes and drain. In food processor, puree edamame and broccoli together. Using a potato-master or the back of a spoon, mash the edamame-broccoli puree with the avocado, scallion, red onion, garlic, jalapeno, lime, tomato and cilantro. Salt to taste and serve. The post Broccoli Guacamame appeared first on Meatless Monday.

Meatless Monday Interviews Chef Josh Bernstein

February 22 2016 Meatless Monday 

Meatless Monday Interviews Chef Josh BernsteinRecently Meatless Monday caught up with Chef Josh Bernstein, Executive Chef of The Shannon Rose Irish Pub, which has locations in Clifton and Ramsey, NJ, to talk about the ways he and his team have incorporated wonderful vegetarian and vegan options into the restaurants menu offerings, and the decision to get involved with the Meatless Monday movement. Chef Josh graduated first in his class from the prestigious Culinary Institute of America (CIA) in 1999, and has been working with food ever since, creating dishes in restaurants up and down the East Coast and working in the highly demanding world of corporate dining. An entrepreneurial thinker as well as a talented chef, Chef Josh launched Behind the Cuisine, offering interactive dinner parties and cooking classes, and opened his first restaurant, 9North, in his hometown of Wayne, New Jersey before working with The Shannon Rose Irish Pub. If you were to sum up your mission as a chef, how would you do it? What do you bring to the table that makes your work unique? “My goal is to make people happy with great food, to be responsible to the customer. In today’s world, finding the best possible products and ingredients and using them in a way that brings great food to customers has to be the goal. Its really important that all chefs think that way. Its easy to go with big vendors and find a cheap product, but thats not what its about. Its about serving the best possible product at the best possible prices.” How do you select the vegetables you use for your meals? “When choosing the menu, seasonality plays a huge part. Were not going to have asparagus in the winter, or heirloom tomatoes that arent in season, or heavy dishes in the summer. Seasonality is what drives the overall planning.” Lots of popular dishes - especially Irish dishes – seem to focus on meat. Why do you think meatless options have become so popular in your restaurants? “Were an Irish pub – you normally dont think Irish pub and vegetarian! Weve found that expanding our vegetarian options brings in a niche audience that otherwise wouldnt have experienced that Irish pub hospitality. Our pubs offer a chef-driven, scratch-made menu that blends Irish pub classics and new tavern favorites, incorporating seasonal, fresh and local ingredients, and our vegetarian options are simply an extension of that philosophy. We get a lot of emails and Facebook posts with people just thanking us!” In your opinion, what makes it difficult to eat healthy in todays world - and how can eating inventive dishes like yours help? “I dont think its difficult - its a choice. If you want to follow a healthier diet, you can eat healthy anywhere. The smart restaurants make it easy to find the healthier options. At the Shannon Rose, we use symbols to identify vegetarian and gluten free options. We also provide training to our service staff on the items that can be made vegetarian and gluten free with some adjustments.” What first got you inspired to cook? “I always joke I was cooking out of necessity because my mom wasnt a great cook. A lot of chefs have a story of family cooking traditions, but I didnt. I had a passion for food from the beginning - innate or instinctual. I grew up watching cooking shows like Julia Child and Martin Yan. I had parents who wanted me to be cultured, and we dined out in NYC and went to shows and museums. Once my parents realized that this was the direction I wanted to pursue professionally, they took me out to more upscale restaurants for the experience and to talk to people in the business. I started as a dishwasher at 15 in a restaurant owned by a friend. I learned every area of restaurant work - after that I had the bug!” What, if anything, has surprised you about the meals, cooking meatless, and/­­or customer response to meatless meals? “Theres a stigma with vegetarian items. In a lot of restaurants vegetarian options mean a salad or grilled vegetables on a panini, especially for Irish Pubs, but its the chef and the recipe that makes it so different. You cant just say its vegetarian, you have to make good food. Thats whats more important – just make great food.” “We added a Vegetarian Sloppy Joe to our menu this past October, and you wouldnt know the difference, even as a meat eater! Weve had meat-eating loyalists who have tried it in slider form and loved it. Its amazing to us that were selling as much as were selling, and that people are taking notice of it. Its bringing in more customers!” “We are now in the process of expanding on our vegetarian dishes and including them into our core menu. Meatless Monday helps us get the word out even more about these offerings.” We have a vegetarian version of the old-school Sloppy Joe, only ours is made with Gardein crumbles. You wouldnt know the difference, even as a meat eater! Weve had meat-eating loyalists who have tried it in slider form and loved it. People who are not vegetarians are trying it more and more - and loving it.” “One of our floor managers has been vegan since 16, and shes very proud of it. We tested the Sloppy Joe on servers without saying it was vegetarian. They were shocked! By the way... its vegan!” What do you think of eating meatless once a week? Have you considered doing Meatless Monday in your restaurant? Taking one day of the week to say Im not going to eat meat today, is one step people can take toward making sure to eat a balanced diet. You cant live off of one type of food; you need to be well rounded. And a balanced diet is just that. I think the goal is to bring awareness to the fact that the vegetarian lifestyle can be a healthy choice, even if its just choosing to focus on it one day a week to start - it might just make you feel a little bit better!”     If you’re in the Clifton or Ramsey, New Jersey area and looking for an excellent Meatless Monday meal – or meal any day of the week – come sample Chef Josh Bernstein’s work at The Shannon Rose Irish Pub! The Shannon Rose Irish Pub is located at 98 Kingsland Rd. in Clifton, NJ and 1200 Route 17 in Ramsey, NJ. The post Meatless Monday Interviews Chef Josh Bernstein appeared first on Meatless Monday.

Barley Fried Rice

February 22 2016 Meatless Monday 

This healthy spin on fried rice features the nutritious whole grain barley in place usual white rice. Edamame adds protein to the dish while eggs, peas and carrots take up their traditional role in this popular dish. This recipe comes to us from Amber of Homemade Nutrition. Serves 4 – 6 - 1 teaspoon unsalted butter - 2 large eggs, cracked and mixed in a small bowl - 1 tablespoon canola oil or light olive oil, separated - 1/­­2 medium red onion, chopped - 2 cloves garlic, chopped - salt and pepper to taste - 1 cup frozen edamame (shelled) - 1 cup frozen peas and carrots - 3 1/­­2 cups cooked barley (or brown rice) - 1/­­4 cup + 1 tablespoon low sodium soy sauce - 1 teaspoon sesame oil - red pepper flakes to taste (optional) - chopped cilantro for garnish (optional) Heat a large cast iron or nonstick skillet over medium low heat. Melt the butter, and cook the eggs until they are scrambled and just barely cooked through. Remove the eggs from the skillet and set aside. Turn the heat up to medium high, add 1 teaspoon of the oil, then add the onion, garlic, salt and pepper. Cook for about 5 minutes or until the onion begins to soften. Add the edamame and peas and carrots and cook for about 2 more minutes. Add the remaining 2 teaspoons of oil, then add the barley. Stir the mixture, then let it sit for about 1 minutes, then stir again and let it sit for another minute (this is to allow the barley to brown). Repeat 2-3 more times. Finally, add the soy sauce, sesame oil, red pepper flakes (if using) and cooked egg and mix to combine everything. Remove from heat. Top with chopped cilantro for garnish. The post Barley Fried Rice appeared first on Meatless Monday.

Asian Tofu Wraps

February 22 2016 Meatless Monday 

Tofu is pressed, seasoned and baked in the oven to complement the crisp Boston bibb lettuce in these hearty tortilla wraps. This tasty fusion lunch presents Asian flavors of garlic, fresh ginger and scallions in a whole grain burrito package. This recipe comes to us from Liz of This and That. Serves 4 - 1 14 ounce package extra firm tofu, pressed - low sodium tamari or soy sauce, to taste - 2 tablespoons olive oil - 2 tablespoons sesame oil - 1 bell pepper, chopped - 1 cup carrots, chopped - 1 5 ounce can water chestnuts, sliced in half - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - white cooking wine, to taste - chili oil, to taste - 6 scallions, sliced - 2 tablespoons cilantro, chopped - 4 large Boston bibb lettuce leaves - 4 whole grain tortillas - sesame seeds, as garnish* *optional Preheat an oven to 350 degrees. After pressing the tofu, cut the block into 8 slices and coat the pieces in tamari or soy sauce to taste. Place the seasoned tofu pieces on a baking sheet, and bake for 15 minutes, flip with a spatula, and bake on the other side for another 15-20 minutes, or until the tofu reaches desired consistency. Place the olive oil and sesame oil in a large skillet over medium heat. Add the bell pepper, carrots and water chestnuts to the skillet. Season with the garlic, ginger and white wine and chili oil to taste. Cook for about 15 minutes, or until the vegetables become soft. Stir in the chopped scallions and cilantro. Put a separate skillet on the stove over medium heat. Place a tortilla in the skillet and cook 1-2 minutes per side, or until the tortilla becomes soft and easily foldable. Repeat with the remaining tortillas. To assemble the Asian Tofu Wraps, divide the veggie mixture in 4 equal parts onto the softened tortillas. Top with a large lettuce leaf on each wrap and the slices of tofu on top of the lettuce. Taste for seasoning and adjust with more chili oil, soy sauce or sesame seeds if desired. Fold like a burrito and enjoy. The post Asian Tofu Wraps appeared first on Meatless Monday.

5 Hearty Meals for a Healthy Heart

February 15 2016 Meatless Monday 

5 Hearty Meals for a Healthy HeartFebruary is American Heart Month - a month to focus on cardio vascular health and start some good habits your heart will thank you for all year long. Going meatless once a week does a lot of good for the planet, but also for your own health. Valentine’s Day may be over, but the health of your heart deserves more than just one day a year! Why is skipping the meat on Monday so good for the health of your heart? Eating less meat means there’s more room on your plate for the good stuff, Vegetables, fruits, and healthy whole grains. There are many reasons why going meatless is good for your health, here are just a few: Less meat = lower risk of heart disease One study found that a diet with 2.5 or more servings of whole grain per day was associated with a 21% lower risk of cardiovascular disease (heart disease, stroke, and overall fatal cardiovascular disease). Less meat = reduced risk of stroke Another study found that each daily serving of fruits or vegetables was associated with a 4% decline in coronary heart disease, and a 5% lower risk of stroke. Less meat = delicious, heart meals! Eating less meat doesn’t mean skipping out on hearty, flavorful fare! Here are just a few recipes from Meatless Monday bloggers that bring heartiness and flavor to your Meatless Monday. Spaghetti Squash Bake, Confessions of a Mother Runner Healthy Sloppy Joes, Recipe Renovator Hearty Spinach and Mushroom Curry, Eat Healthy Eat Happy Hearty Butternut Squash and Two-Bean Chili, Vabon Vivant White Wine and Lemon Lentils with Braised Onions and Fried Egg, Live Fresh For more hearty recipes that are good for your heart, visit our Pinterest board or the Meatless Monday recipe archive! The post 5 Hearty Meals for a Healthy Heart appeared first on Meatless Monday.

Rice Milk Porridge with Berries

February 15 2016 Meatless Monday 

The comfort of porridge gets a summer spin when topped with fresh berries. A dollop of yogurt, a sprinkling of cinnamon and a drizzle of honey completes this refreshing way to start your day. This recipe comes to us from Trudy of veggie.num.num. Serves 2 For the porridge: - 1 cup wholegrain oats - 1 1/­2 cups rice milk - 1 cup water - 1 pinch salt - 1 tablespoon honey - or - 1 tablespoon maple syrup To top the porridge: - extra rice milk -  1/­2 cup fresh mixed berries - 2 tablespoons Greek yogurt - or - 2 tablespoons dairy free yogurt alternative - a sprinkle of cinnamon* *optional To make the porridge: Combine the oats, rice milk, water and salt together in a large pot over medium-high heat. Bring to a boil. Turn heat down to low and add the honey or maple syrup. Cook, stirring, for 3-5 minutes, or until the oats are soft and the porridge is thick and creamy. To complete the rice milk porridge with berries: Spoon the porridge into warm bowls, pour over extra rice milk to cover, top with fresh berries and a dollop of yogurt and a little ground cinnamon, if desired. The post Rice Milk Porridge with Berries appeared first on Meatless Monday.

Enjoy a Meatless Feast for Mardi Gras

February 8 2016 Meatless Monday 

Enjoy a Meatless Feast for Mardi GrasMardi Gras is French for Fat Tuesday, and is a day for feasting and revelry. Every year the holiday falls on the Tuesday before Ash Wednesday and the beginning of the 40 days of Lent. While Lent is often associated with giving up vices or rich foods, Fat Tuesday is all about cleaning out all the delicious food left in the house and feasting indulgently one last time before Lent begins. In the US, Mardi Gras has become much more than a religious holiday - Louisiana has even declared it an official, legal holiday! Mardi Gras is also the culmination Carnival celebrations around the world - a tradition of festivities between Epiphany and Ash Wednesday in the Christian calendar. The word carnival is derived from the Latin carnelevarium which means to take away or remove meat. This is a perfect fit for Lent, as many people give up meat altogether during that season! While its easy to think of Mardi Gras as a grand party in the Latin Quarter of New Orleans, many celebrate with friends or family. This year, make your Mardi Gras delicious and meatless with these recipes from Meatless Monday Bloggers!   Easy Red Beans & Rice, Watching What I Eat King Cake, So Hungry I Could Blog Vegetarian Gumbo Made In One Pan, Healing Tomato  Cajun Mardi Gras Skillet, Mosaic Kitchen Mardi Gras Cupcakes, I Crashed the Web For more recipes to help you celebrate a meatless Mardi Gras, visit our Pinterest board or the Meatless Monday recipe archive! The post Enjoy a Meatless Feast for Mardi Gras appeared first on Meatless Monday.

Vegetarian Gumbo

February 8 2016 Meatless Monday 

Although gumbo traditionally features a mix of chicken, sausage and shrimp, this vegetarian version is equally hearty with its plethora of veggies and savory spices. This recipe comes to us from Rini of Healing Tomato. Serves 6 For the Roux - 1/­­4 cup flour - 2 tsp sunflower oil - 2 tsp of flax seed meal (optional) The Vegetables - 1 cup of red onions (finely chopped) - 3 stalks of celery (cut into 1/­­4 inch pieces) - 1 green bell pepper (cut into 1/­­4 inch pieces) - 1 yellow squash (cut into 1/­­4 inch pieces) - 3 cloves of garlic (finely chopped) - 2 cups okra (frozen) - 2 cups French cut green beans (frozen) - 1/­­2 cup corn (frozen) - 1 can of black eyed peas - 1 can of diced tomatoes - 4 cups of water - 3 tsp of tomato paste - 4 tsp of your favorite hot sauce (optional) The Spices - 3 tsp of cayenne pepper - 3 tsp of cumin powder - 2 tsp of dried basil - 2 tsp of dried oregano - 2 tsp of dried parsley - 2 tsp of dried rosemary - 2 tsp of black peppers (whole) - 3 tsp of salt For serving - 3 cups of cooked brown rice Prepare the roux first Take a large and heavy-bottom pan Heat it for 20 seconds at medium heat and then add the oil Add the flour Stir constantly to make sure that it doesn’t burn. When the color of the roux is dark brown, add the flax seed meal Stir for another 45 seconds Add the Celery, onions, bell pepper and squash Turn the heat to high and let the vegetables cook well. Stir constantly. When the vegetables turn soft, add the remaining ingredients in the order listed above Add the spices also Stir well and then cover Turn the heat to low and let the vegetarian gumbo cook on its own Stir occasionally to make sure that it is not sticking at the bottom The post Vegetarian Gumbo appeared first on Meatless Monday.

Roasted Okra Creole

February 8 2016 Meatless Monday 

The holy trinity of onion, bell pepper and celery are sautéed with garlic and tomatoes, then seasoned with allspice, paprika and cayenne pepper. Okra is browned in the broiler for a smoky taste and irresistible texture before it’s sprinkled throughout the spicy tomato base. This recipe comes to us from Donna of Fab Frugal Food. Serves 4 - 3 tablespoons olive oil, divided - 1 large onion, diced - 1 green bell pepper, diced - 1 stalk celery, diced - 3 cloves garlic, minced - 1 28 ounces can diced tomatoes - 2 bay leaves - 1/­­4 teaspoon allspice - 1 tablespoon paprika - 1 teaspoon cayenne pepper sauce - 1 teaspoon salt - 1/­­2 teaspoon red pepper flakes - 16 ounces fresh or frozen thawed okra, cut into chunks Place 2 of the tablespoons of oil in a large skillet over medium-high heat. Add the onion and sauté for about 2 minutes, or until the onion begins to soften. Add the bell pepper, celery and garlic and cook for 1 minute more, or until the garlic becomes fragrant. Stir in the diced tomatoes and bay leaves. Season with the allspice, paprika, cayenne pepper sauce, salt and red pepper flakes. Reduce heat to low and let simmer, covered, for about 30 minutes, stirring occasionally. Turn on the broiler. Toss the okra in the remaining 1 tablespoon olive oil and spread on a baking sheet in a single layer. Broil the okra for 3-5 minutes about 6 inches from the heat, or until browned on one side. Remove the okra from oven and flip with a spatula. Return the okra to the oven and broil another 2-3 minutes, or until the other sides are browned. Stir the okra into the tomato mixture and enjoy. The post Roasted Okra Creole appeared first on Meatless Monday.

6 Cauliflower Wings Recipes for Superbowl Sunday

February 1 2016 Meatless Monday 

6 Cauliflower Wings Recipes for Superbowl SundayAre you ready for the big game? Bring savory, spicy “wings” to your game day celebration with these recipes for the hottest trend in hot wings: cauliflower! Cauliflower is rich in nutrients and makes a versatile base for almost any flavors you want to cook with. Cauliflower wings are particularly perfect for game day, and can even be dipped like chicken wings in the sauce of your choice! Cauliflower Wings from Meatless Monday Bloggers Buffalo Style Cauliflower Bites, Bean a Foodie   Cauliflower Buffalo Bites, The Saucy Southerner   Buffalo Cauliflower Bites, Fueled By Vegetables   Buffalo Cauliflower Wings, Good Mother Diet   Buffalo Cauliflower Bites and Cheater Vegan Ranch Dip, Veggie Inspired   Spicy Buffalo Cauliflower Wings, The Natural Culinary Nutritionist   Looking for even more delicious recipes for the big game? Visit the Meatless Monday Pinterest page for inspiration, and check out the Meatless Monday recipe archive for meals and snacks the home team will love! The post 6 Cauliflower Wings Recipes for Superbowl Sunday appeared first on Meatless Monday.

Mario Batali Talks Meatless Monday (Tuesday and Wednesday) on The Chew!

January 25 2016 Meatless Monday 

Mario Batali Talks Meatless Monday (Tuesday and Wednesday) on The Chew!Celebrity chef Mario Batali has been a part of the Meatless Monday movement for nearly five years, and this month on The Chew he helped spread the word! He joined the movement in May of 2010 after learning about the environmental and health toll the western diet was taking on the world. Since that time Batali has offered Meatless Monday specials in all 14 of his restaurants across the US and embracing Meatless Monday in his own home. Starting in 2016, though, hes upping the stakes at home and making it meatless even more often: when asked about his health and diet plans for the new year on The Chew, Batali responded Meatless Monday is now Meatless Monday, Tuesday, Wednesday! Batali went on to discuss one prominent dietary trend in the US: eating more vegetables. Most people are eating more vegetables at this point, he remarked to The Chew, Its a good way to live and its a good way to have a healthy long natural life. With bloggers and media in the field already calling 2016 the Year of the Veggies, its easy to see that Batali knows what folks are interested in eating and how to put delicious, healthy meals on the table. Want to follow Chef Batalis lead? Sign up for our newsletter and take the Meatless Monday pledge! Whether youve already cut back on meat or are looking for a way to get started making a healthier choice, taking the pledge is a great way to get started. Hungry for more? Find out more about the benefits of going meatless once a week, and learn more about the global meatless movement. Get ideas for your own Meatless Monday on our Pinterest page, and visit the Meatless Monday recipe archive for healthy, hearty entrees and savory side dishes to keep you satisfied and feeling great! The post Mario Batali Talks Meatless Monday (Tuesday and Wednesday) on The Chew! appeared first on Meatless Monday.

Potato and Spinach Tacos

January 25 2016 Meatless Monday 

Although the ingredients are simple, these tacos pack a flavorful punch with potatoes, spinach, onion and garlic. Top them off with queso fresco or feta and you have a satisfying, simple meal! This recipe comes to us from Nancy of Spicie Foodie. Serves 4 - 800 grams or 1.75 lb. of potatoes (about two large-sized potatoes) - 600 grams or 1.3 lb. fresh spinach - 1/­3 cup or about half a small white onion, finely chopped - 4 cloves of garlic, finely minced - 2 tablespoons of olive oil - fine sea salt, to taste - ground black pepper, to taste - queso fresco, for topping (you could sub with feta if desired) - refried beans, as side dish - grilled chiles, as an optional side dish - corn tortillas Prepare any side dish first as the tacos are ready in a short amount of time. Next throughly rinse the spinach to remove any and all dirt that may be trapped on the stems. Also if the stems are really long, cut most of it off. Roughly chop the spinach and set aside. Now throughly clean the potatoes and peel them too. Cut the potato into very small bite-size pieces at roughly the same size — this is important so that the potato doesn’t rip the tortilla. Heat the oil in a very large pan, once hot add the potatoes and fry for a few minutes, stirring often to prevent burning. Next add onion and sauté until soft and translucent, then add the minced garlic, and a large pinch of sea salt. Continue to cook until the potatoes are soft and cooked through — if needed you can add a couple of tablespoons of water to the pan to prevent the potatoes from burning. Now add the roughly chopped spinach to the pan and gently stir the ingredients. Sprinkle some ground black pepper over the ingredients and stir. Continue to cook until the spinach has just begun to wilt. Additionally you may need to add the spinach in a couple of batches as it takes up a large space. Taste and if needed add more salt and/­or black pepper. Warm the corn tortillas up and scoop a couple of tablespoons into each tortilla, sprinkle some crumbled queso fresco over each taco; and if desired top with a couple of pieces of purple onion. Serve from 3 to 4 tacos per person and with side dishes of your choice. Enjoy! The post Potato and Spinach Tacos appeared first on Meatless Monday.

Vegetable Pancit

January 18 2016 Meatless Monday 

Pancit is a traditional Filipino dish made with rice noodles. While pancit dishes often feature meat, this vegetable version is a light and healthy take that’s perfect fit for healthy eating resolutions. This recipe comes to us from Christin of Veggie Chick. Serves 8 - 8 ounces rice noodles - 3 teaspoons sesame oil, divided - 1 package (15 ounce) extra firm tofu, drained and cut into 1 inch pieces and pressed with paper towel to remove all moisture - 1 white onion, peeled and diced - 4 garlic cloves, minced - 2 large carrots, grated (about 1 cup) - 3-4 cups chopped green cabbage (about 1/­­2 head) - 2 cups baby broccoli florets - 2 tablespoons tamari or soy sauce - 1 teaspoon fresh ginger (or 1/­­2 teaspoon dried ground ginger) - 1 veggie bouillon cube - 3/­­4 cup vegetable broth - 1/­­2 teaspoon ground sea salt Place the rice noodles in a large bowl; cover with warm water and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside. Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok. Reduce heat to medium. Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for 2 minutes or until onion is translucent. Add the carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes. Add the tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat. Serves 8. Best served immediately. Stays fresh in the fridge for 1 day. The post Vegetable Pancit appeared first on Meatless Monday.

Eat Your Beans: United Nations Declares 2016 the International Year of Pulses

January 11 2016 Meatless Monday 

Eat Your Beans: United Nations Declares 2016 the International Year of PulsesThe United Nations has declared 2016 the International Year of Pulses. But what is a pulse, and why focus on them in 2016? Pulses are a specific group of foods including lentils, beans, peas and chickpeas. This food group is consumed regularly around the world in a huge variety of cultural cuisines. Using the slogan nutritious seeds for a sustainable future, the United Nations, led by its Food and Agriculture Organization (FAO), named 2016 the International Year of Pulses to raise awareness about the protein power and health benefits of all kinds of dried beans and peas, boost their production and trade, and encourage new and smarter uses throughout the food chain. Pulses are important food crops for the food security of large proportions of populations, particularly in Latin America, Africa and Asia, where pulses are part of traditional diets and often grown by small farmers – FAO Director-General José Graziano da Silva [Pulses] have been an essential part of the human diet for centuries, Director-General Graziano da Silva continued, Yet, their nutritional value is not generally recognized and is frequently under-appreciated. According to FAO pulses are more than cheap and delicious, they are also rich in nutrients and provide a range of health benefits - perhaps especially in developing countries. With the global diet trending toward an increase in meat consumption, and with the danger that such rates of meat consumption poses for human heath, the environment and climate change, a diet rich in alternative sources of protein is one step anyone can make for a brighter future. In addition to the dietary and environmental benefits of making pulses a primary source of protein on your plate, increasing the global consumption of pulses could support farmers around the world. As crops they have nitrogen-fixing properties that increase the health and fertility of soil, making nitrogen-rich fertilizers less of an expensive necessity. Much work needs to be done to end hunger and provide food security and nutrition for all. One concrete, promising opportunity lies with pulses. Let us join forces to raise awareness of the benefits of pulses, said UN Secretary-General Ban Ki-moon. Join in the global movement to raise awareness around the benefits of pulses this year by learning more about the many virtues of the crops and by piling them on your own plate all year long! The post Eat Your Beans: United Nations Declares 2016 the International Year of Pulses appeared first on Meatless Monday.

Want to Eat Healthier? Make a New Year’s Resolution Every Monday!

January 4 2016 Meatless Monday 

New Years Day and the whole month of January is a time for making resolutions. For some its a time to think about eating healthier, exercising more, or getting on and sticking to a budget. A great way to get started on all three of those resolutions is pledging to go meatless on Mondays! But why Mondays? According to a study published in the Journal of Clinical Psychology, 120 million Americans make New Years resolutions, but unfortunately only 8% of resolution-makers are able to keep them. Making Monday your day for habit change could be the key to sticking to your resolutions this year! Once a week means less stress By committing to a resolution you have to keep just one day a week, you take the pressure off. Give yourself a reasonable goal, like eating differently or moving more once a week, and youve set a small and achievable goal for the whole year. Mondays set you up for success It turns out that starting a healthy change on a Monday automatically sets you up for success for the rest of the week. A recent study by FGI Research found that most respondents felt Monday was the best day to begin a new exercise routine, start eating healthier, or engage in other activities that reduce stress. Research also shows that when you make a healthy choice on Monday, youre much more likely to make healthier choices all week long. Start fresh every week instead of once a year In that same FGI study nearly one out of three of respondents saw Monday as a fresh start. If youve kept your resolution, then Monday is an ideal time to recommit. And if youve slipped and let your resolutions slide? Monday makes an excellent opportunity to get back on track. Dr. Larry Cheskin, director of the Johns Hopkins Weight Management Center, credits a recurring Monday check-in as a key element in the success of his weight-loss program. Using Monday as the day to set goals, celebrate progress, and get back on track after a weekend slip up can help people stay on track for the long haul. Whatever your New Years resolution is for 2016, committing to making a change on Mondays could lead to 52 happy new weeks! The post Want to Eat Healthier? Make a New Year’s Resolution Every Monday! appeared first on Meatless Monday.

Arugula Fig Almond Salad

January 4 2016 Meatless Monday 

Sweet figs, tangy feta and spicy arugula dont need much help to shine in this salad celebrating falls bounty. A simple balsamic vinaigrette seasons the greens, while almonds add an earthy crunch. This recipe comes to us from Jen of Domestic Divas. Serves 4 - 2 tablespoons balsamic vinegar - 1/­4 cup extra virgin olive oil - salt and pepper, to taste - 1 pint figs, quartered - 4 cups arugula - 1/­2 cup Marcona almonds - 1/­4 cup feta cheese, crumbled Place the balsamic vinegar in a small bowl, Whisk in the olive oil. Season with salt and pepper to taste. Layer 1/­4 of the arugula and figs onto a small plate. Top with 1/­4 of the almonds and feta. Drizzle with the balsamic vinaigrette. Repeat with the remaining ingriedients on 3 other plates and enjoy! The post Arugula Fig Almond Salad appeared first on Meatless Monday.

Black Quinoa, Farro & Rice Salad with Radishes

December 28 2015 Meatless Monday 

This simple grain salad can be a a healthy dish to share at your next gathering or a great option to whip up in bulk and store in the fridge for a week of quick lunches. Top it off with a bit of feta cheese for a heartier dish. This recipe comes to us from Mummy’s Fast and Easy. Serves 6 - 150g/­­5 oz white rice, cooked - 150g/­­5 oz black quinoa, cooked - 150g/­­5 oz farro, cooked - 10-12 radishes - a bunch of fresh chives, chopped For the dressing: - 2 tbsp olive oil - 1 tbsp freshly squeezed lemon juice - 1 tbsp honey - salt In a bowl, combine all the grains together. Add the radishes(if they’re too big, cut them in halves) and chives and mix well. Finally combine the dressing ingredients together, pour over the salad and mix again. The post Black Quinoa, Farro & Rice Salad with Radishes appeared first on Meatless Monday.

8 Holiday Meals that Skip the Meat

December 21 2015 Meatless Monday 

During the holiday season families around the world gather around the table to share a meal and get into the spirit of the season. While many traditional holiday feasts have meat on the table, this year could be the year you try out a meatless holiday! These savory, hearty meals are fit for any family banquet. Gatherers Pie, In My Bowl Youve heard of shepherds pie (usually made with lamb or mutton) and cottage pie ( a similar dish made with beef). Both are traditional foods of the winter months in many parts of the world, having a layer of protein and vegetables baked under a top layer of mashed potatoes. Turn this recipe into a meatless dish that has all the heartiness and flavor, with tons of nutritional value!   Mushroom Hemp Tartlets, Manitoba Harvest These tasty, crusty tartlets make an excellent starter or horderves for your festive meals. Made with hemp hearts (which add an extra boost of protein and savory umami flavor), mushrooms, and goat cheese, these morsels pair rich flavors with flaky pastry.   Vegducken, Epicurious Now famous on the internet for several seasons, the Turducken (a dish that consists of turkey stuffed with a duck stuffed with a chicken) now has a new twist: a meatless version! The Vegducken is a butternut squash stuffed with an eggplant stuffed with a zucchini. This recipe also includes gravy and stuffing recipes (all meatless, of course) that pair with your freshly-roasted Vegducken.   Wild Rice, Lentil & Cranberry Stuffed Delicata Squash, Oh My Veggies Your meatless main course becomes the main event of the evening with stuffed delicate squash! Go overboard this season with squash boats stuffed with wild rice, lentils and cranberries. Youll get all those holiday flavors and a heaping helping of vitamins and fiber.   Vegan Lentil Shepherds Pie, Ezra Pound Cake Another take on the classic shepherds pie or cottage pie, this lentil pie is 100% vegan and is sure to please even the most ravenous carnivores at your table. This recipe also uses a trendy twist on mashed potatoes for the top layer: cauliflower! Lots of chefs and cooks are experimenting with cauliflower in recipes that have ordinarily called for a variety of other ingredients. Use a mix of mashed potatoes and cauliflower for your version, or experiment with an all cauliflower mash for your table! Heres a note from the recipes creator, a two-cup portion is 400 calories, with 5.5 grams of fat, 16 grams of fiber, 19 grams of protein and more than 100 percent of your daily requirements for vitamins A and C.   Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms, Fat Free Vegan Have you discovered seitan? Seitan is made from heat, and has a wonderful texture that soaks up flavor as it cooks. This moist, stuffed seitan has all the flavors of its filling - walnuts, cranberries, mushrooms, and seasonings. Follow the recipes advice for reheating, using the microwave will help keep it moist, the oven will dry it out a bit.   Mushroom Wellington with Spinach, Ramsons & Bramble Youve heard of beef Wellington, a classic culinary feat for students learning to be professional chefs. This mushroom Wellington has all of the flavor and all of the artistry of a classic beef Wellington - just none of the beef! This version of the dish calls for walnuts and oats instead of plain bread crumbs, which adds whole grain vitamins and minerals to an already healthy dish.   Autumn Vegetables w/­­ Balsamic Glaze, Veggie Chick These hearty glazed vegetables make an excellent side dish for your holiday table, late night snack, omelet the next morning, and lunch the following day! Roasted fall/­­winter vegetables are a treat to eat at any meal when they are fresh and in season.   Anytime family gathers around the table its a time for celebration. Enjoy some of thee meatless recipes together, and have a happy holiday! The post 8 Holiday Meals that Skip the Meat appeared first on Meatless Monday.

Mascarpone Pancakes with Raspberry Jam

December 21 2015 Meatless Monday 

These pancakes can be made with quinoa flour, perfect for those on a gluten-free diet. Raspberry jam and maple syrup are brought together for a sweet treat to top these fluffy flapjacks. This recipe comes to us from Jennifer of Picante Dolce. Serves 6 For the  Mascarpone Pancakes: - 1 cup quinoa flour (for gluten-free pancakes) - or - 1 cup all purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 3 tablespoons sugar - pinch salt - 1 cup nonfat milk - 2 eggs, separated1/­2 cup mascarpone - or - 1/­2 cup low fat cream cheese1/­2 teaspoon vanillaa little butter or nonfat cooking spray, for preparing the skillet For raspberry jam: - 3 tablespoons raspberry jam3 tablespoons maple syrup To make the mascarpone pancakes: Preheat an oven to 200 degrees. Place the flour, baking powder, sugar and salt together in a large mixing bowl and stir to combine. In a separate bowl, whisk together the milk, egg yolks, mascarpone or cream cheese and vanilla. Add the milk egg mixture to the flour mixture and stir until just combined. Place the egg whites in a separate medium bowl and beat for 3-5 minutes, or until stiff. Gently fold the egg whites into the batter. Place a cast iron skillet over medium-low heat. Coat the pan with a light layer of butter or nonstick cooking spray. Add 2 tablespoons of batter per pancake to the pan, taking care to leave enough space to flip the pancakes. Cook for 2 minutes, or until bubbles begin to appear on top. Flip and cook another minute more, or until the pancakes are cooked through. Repeat until you are out of batter. Keep the finished pancakes in the 200 degree oven to keep them warm while you prepare the raspberry jam. To prepare the raspberry jam: Place a small saucepan over medium-low heat. Add the jam and maple syrup to the saucepan and stir gently until warmed through. To complete the pancakes: Serve 3-4 mini flapjacks per person, topped with raspberry jam and enjoy! The post Mascarpone Pancakes with Raspberry Jam appeared first on Meatless Monday.

Fresh Beet Hummus

December 14 2015 Meatless Monday 

Traditional hummus is given a sweet tang with the addition of a fresh beet, then spiced with aromatic cumin and cinnamon. Try this bright pink dip with any fresh veggies you like or baked pita chips at your next social gathering. This recipe comes to us from Anne and Donna of Fab Frugal Food. Serves 15 - 4 cloves garlic, peeled - 1 medium beet, peeled and coarsely chopped - 3 cups cooked chickpeas - juice of 1 lemon - zest of 1 lemon - 1/­­3 cup extra-virgin olive oil - 1/­­4 cup tahini - 2 tablespoons rice vinegar - 1 teaspoon cumin - 1/­­2 teaspoon cinnamon - 1/­­2 teaspoon salt - 4 tablespoons scallions*, chopped for garnish *optional Pulse the peeled garlic in a food processor until it is the size of a mince. Add the beet, chickpeas, lemon juice, lemon zest, olive oil, tahini, rice vinegar, cumin cinnamon and salt and process until thoroughly mixed. Taste for seasoning and add more lemon juice, olive oil or spices if desired. Sprinkle with chopped scallions, if using, and enjoy! The post Fresh Beet Hummus appeared first on Meatless Monday.

Green Bean Potato Salad

December 14 2015 Meatless Monday 

This picnic staple has a rustic feel, because it features tender new potatoes which can be eaten whole. Fresh dill and tangy mustard kick the flavor up a notch, while snap peas and green beans add a refreshing crunch. This recipe comes to us from Tony of Real Men Eat Green. Serves 6 - salt, for preparing the water - 5 cups new or nugget potatoes, left whole or cut in half -  1/­­2 cup snap peas, trimmed -  1/­­2 cup green beans, trimmed - 1 tablespoons mustard - 2 teaspoons apple cider vinegar - 2 tablespoon fresh dill, chopped - 1 cup egg free mayonnaise substitute - 1 cup celery, chopped - salt and pepper, to taste - a pinch cayenne pepper* *optional Bring a large pot of salted water to a boil.   Add the potatoes to the pot and boil until for about 10-12 minutes, or until tender when poked with a fork. Add the snap peas and green beans to the pot and cook them with the potatoes for another 2-3 minutes, or until they begin to become tender, but still keep their crunch.     While the potatoes and peas are cooking, whisk together the mustard, vinegar, dill and mayonnaise substitute. Stir in the chopped celery.   Drain the potatoes, green beans and peas and place together in a large bowl. Toss the vegetables with the mustard dressing until thoroughly coated. Season with salt and pepper to taste. Taste again for seasoning and add some additional chopped dill or cayenne pepper if you like your potato salad slightly spicy. The post Green Bean Potato Salad appeared first on Meatless Monday.

7 Ways to Get Healthy for the Holidays

December 14 2015 Meatless Monday 

During the holiday season it can be easy to slip into less-than-healthy habits. But getting back on track is as simple as taking your first step! This year make health a holiday tradition with these seven tips for getting and staying healthy during the holiday season. Bring Try New, Healthy Recipes for the Holiday Table Many of the foods of the season are treats and sweets. Make room in the week to keep yourself healthy by picking nutritious, plant-based meals from our recipe archive of popular meatless dishes. Get the Whole Family Cooking Together Family meals are a great time to bond, both while cooking and while gathered around the table! Choose recipes that are appropriate for children based on their age and skills with these recipes from The Kids Cook Monday (as a plus, all these recipes are also meatless!). Make Moving More a Tradition Traveling with friends and family? Instead of piling into the car for a trip to the local mall, invite everyone to take a stroll around the neighborhood together. Even a short brisk walk can have lasting health benefits and keep you on track for your personal health goals. Plus, walking together can be a great opportunity to enjoy local holiday decorations! Get tips and strategies for moving more with Move it Monda y. Take Time for Yourself with a Micro-Break Feeling tense? When obligations or other stressful tasks come up, give yourself a few moments to take a break. Even a micro-break of only one or two minutes can help shift your mood and give you the peace of mind to take charge of a difficult situation. Recommit to Staying Healthy This Season This time of year can be tense or stressful for lots of people, and often a habit you’ve quit (like smoking) can be a tempting source of relief. This year, re-commit to your quit over the holidays with tips and helpful strategies from Quit & Stay Quit Monday. Manage Stress with Meditation Meditation can be a great way to manage stress and gain peace of mind! By taking just a few minutes for a meditation you can give your mind and body time to relax and refresh. Refresh your mind and you’ll be ready for anything. Make Health a Priority All Year Long The holidays are a perfect time to start a new tradition: getting and staying healthy with simple habit changes. By kicking off your new year with healthy changes, and signing up for weekly health reminders, you can make a new healthy resolution every week. Health is more than just a tradition to be a part of once a year – a healthier Monday is a holiday you can celebrate all year long! Have a healthy holiday and a happy new year! The post 7 Ways to Get Healthy for the Holidays appeared first on Meatless Monday.

HungryRoot Makes Meatless Cooking Quick, Easy, and Tasty

December 7 2015 Meatless Monday 

HungryRoot Makes Meatless Cooking Quick, Easy, and TastyGoing Meatless on Mondays just got even easier. HungryRoot is making it quick and easy to get meatless, nutritious, and deliciously craveable meals on the table. How? By making vegetable pasta meals with quality ingredients in gourmet combinations - all available online, fresh-packed and ready to ship! Chef Franklin Becker took time out of is busy schedule to discuss HungryRoot and The Little Beet and The Little Beet Table restaurants in New York City. Vegetables are at the core of both businesses, Chef Franklin told Meatless Monday. His primary focus is highlighting and accentuating the best of each vegetable. People look at vegetables and think theyre going to be boring, and its not the case – they dont have to be boring! They have natural sugars and natural flavor, theyre anything but boring! – Chef Franklin Becker HungryRoot meals are know for being craveable comfort food thats good for you - but what makes a meatless meal craveable? A combination of heartiness, familiarity, and umami, he told Meatless Monday, Take those three things together and you can create a craveable meal. Chef Franklin explained that vegetables working together to create flavor are extremely flavorful and homey and that its the vegetables in meaty dishes that give them the tastes we love. Combining vegetables and spices together without meats can give you a meal that is much healthier and every bit as delicious. Theres a problem with the association of meats and animal products with the idea of comfort food. People dont look at vegetables as comforting, but they are! Even when you look at Irish stew or beef bourguignon, its the vegetables that are flavoring those meat dishes and making them craveable. – Chef Franklin Becker At HungryRoot, careful vegetable selection and recipe testing are crucial - not just for nutrition and flavor, but also for ease of use. HungryRoot meals are created using popular, hearty vegetables that hold up well to the packing, shipping, and home preparation process. Sturdy vegetables like sweet potatoes, beets, rutabagas, and carrots fit the bill and come together in his recipes to make easy, delicious, and healthy meals. I wouldnt call us [HungryRoot] disruptive, I would call us a necessity that people didnt know they needed. We help people realize Hey, that is what I was missing! I think thats what were about - were showing how good it can be. – Chef Franklin Becker Putting vegetables at the center of the plate was an easy choice for Chef Franklin, he told Meatless Monday. By dining on meatless meals that are rich in nutritious vegetables, Youre getting everything you need... you can get just as much nutrition as you can from meat. Plus the versatility of vegetables means you can do more with them. How can you get your hands on some delicious HungryRoot meals? The meals are available in select grocery stores now, but the quickest and easiest way to check out a HungryRoot meal from the comfort of your own kitchen is to order one – Meatless Monday readers even get 20% off when using the code Meatless20 at check out, for a limited time only! The post HungryRoot Makes Meatless Cooking Quick, Easy, and Tasty appeared first on Meatless Monday.

Raisin Oatmeal Bake

December 1 2015 Meatless Monday 

Rolled oats are baked with raisins and vanilla, then topped with a layer of brown sugar. This oatmeal breakfast is broiled just before servings, which creates a delicious brown sugar crust to compliment the baked raisins and vanilla oats. This recipe comes to us from Patrice of Circle B Kitchen. Serves 6 - 2 1/­­4 cup rolled oats - 1 cup raisins - 1/­­4 cup sugar - 3 1/­­3 cups nonfat milk - 2 eggs, lightly beaten - 2 teaspoons vanilla - 1/­­3 cup firmly packed brown sugar Preheat an oven to 350 degrees. Prepare an 8 inch baking dish with a light layer of cooking spray. Place the oats, raisins and granulated sugar together in a medium sized mixing bowl. Mix. Place the milk, eggs and vanilla together in a large mixing bowl. Whisk to combine. Add the oat raisin mixture and mix well. Pour the oatmeal milk mixture into the prepared baking dish. Put the dish in the oven and bake 40-45 minutes, or until the center jiggles slightly. Transfer the dish to a cooling rack and let cool. Sprinkle the brown sugar on top of the oatmeal. Using the back of a spoon, carefully press the brown sugar down so it forms 1 even layer across the entire surface of the oatmeal. Bake for about 2-3 minutes, or until the sugar has just melted. Turn oven up to broil. Place the baking dish in the broiler and bake 1-2 minutes more, or until the brown sugar becomes slightly br?léed. Scoop into 6 bowls and enjoy! The post Raisin Oatmeal Bake appeared first on Meatless Monday.

9 Meatless Soups & Stews to Warm Up Winter

November 30 2015 Meatless Monday 

Winter is here, and with it all the hearty and savory foods of the season! One-pot meals like soups or stews can be simple to assemble, easy to cook, and even easier to clean up (just one pot and your prep utensils). A simmering stockpot on the stove is a welcome sight for friends and family, whether youre having a quiet dinner at home or a celebrating a festive occasion. These cozy soups and stews are bound to keep you warm on Meatless Monday; theyre delicious and hearty enough to make a perfect winter meal for any day of the week! For a time-saving trick, try making a big pot of one of your favorite recipes on Sunday night, and pack it away as an easy lunch you can bring with you to work, school, or wherever youre off to during the day. A thermos full of something warm is a great way to take the chill out of a frosty day. These recipes come from Meatless Monday bloggers, and feature some meatless favorite foods of the season. Hearty squashes, earthy root vegetables, and flavorful cooking greens add color, texture and taste to winter meals. You can make soups with almost any vegetables you have on hand, and these recipes call for a variety of ingredients that is sure to inspire! Greek Lentil Soup Fakes, Veggies Dont Bite Pumpkin Goulash with Bread Dumplings, Elephantastic Vegan Asparagus Potato Leek Soup, Feed Me Phoebe Seitan, Kale & Butternut Squash Stew, Oh My Veggies Spicy Roasted Butternut Squash Soup, Eat Healthy Eat Happy Vegan Creamy Spinach Soup, Crackle and Temper Vegetarian Onion Soup, Lydias Flexitarian Kitchen Autumn Harvest Soup with Butternut Squash and Kale, Kalyns Kitchen Persian Eggplant Stew, In My Bowl   Hungry for more? Find more ideas on our Meatless Menu: Soup’s On! Pinterest board or visit the Meatless Monday recipe archive for hearty entrees and savory side dishes that will keep you warm all winter long. The post 9 Meatless Soups & Stews to Warm Up Winter appeared first on Meatless Monday.

Yogurt Pancakes with Pomegranate

November 23 2015 Meatless Monday 

Yogurt stands in for ricotta cheese in these fluffy flapjacks. A sprinkling of pomegranate seeds makes for a slightly tart fruit topping, but for a more traditional take, try them with berries, sautéed apples or banana slices. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen. Serves 1. - 1 egg, separated - 1 egg white - 1/­­2 cup yogurt - 3 tablespoons flour - 1/­­4 teaspoon vanilla extract - 1 teaspoon sugar - pinch of salt - 1/­­2 teaspoon butter - 1/­­4 cup pomegranate seeds - 1 tablespoon maple syrup* *optional In a small bowl, whisk together the 1 egg yolk from the separated egg with the yogurt, flour and vanilla extract. In a larger bowl, beat the 2 egg whites, sugar and salt together until they are fluffy and hold a soft peak. Scrape about a third of the egg white mixture into the egg yolk yogurt mixture and stir gently until the mixture is lightened. Very gently, fold in the rest of the egg whites, trying not to deflate them. Melt the butter in a small nonstick pan over medium-low heat. When the pan is heated, add half of the batter. Cook for 3-4 minutes, or until brown, then flip and cook 3-4 minutes on the reverse side. Repeat with the remainder of the batter. Top the pancakes with pomegranate seeds and syrup, if desired, and enjoy. The post Yogurt Pancakes with Pomegranate appeared first on Meatless Monday.

Polenta with Spiraled Greens

November 23 2015 Meatless Monday 

Spinach is cooked with onions, garlic, cayenne sauce and nutmeg to contrast the polenta base with hearty greens. Your guests will be impressed at the beautiful greens spiral in the polenta, jelly roll style. Bonus: the dish can easily be prepared in advance and heated just before service. This recipe comes to us from Donna of Apron Strings. Serves 6. - 5 cups low sodium vegetable stock - 2 cups coarse grind polenta - 3 tablespoons non hydrogenated margarine, divided - 1 cup Parmesan, Asiago or Romano cheese, grated & divided - 1 onion, diced - 2 10 ounce boxes frozen spinach, thawed & pressed dry - dash of nutmeg - salt and pepper, to taste Bring the stock to a boil in a large pot over medium high heat. Slowly stir in the polenta. Reduce heat to medium low and simmer, stirring frequently, for about 5 minutes, or until the polenta thickens significantly. Remove from heat and stir in 2 tablespoons of the margarine and all of the cheese. Line an 11 x 17 inch baking pan with plastic wrap and spray lightly with oil. Pour the polenta onto a baking sheet and spread out evenly in a 1 inch layer using a spatula. Cool to room temperature. Melt the remaining tablespoon margarine in a skillet over medium high heat. Add the onion and cook for about 2 minutes, or until fragrant. Add the spinach and sauté for 3-5 minutes more, or until the liquid has evaporated. Season with the nutmeg, hot sauce and salt and pepper, to taste. Spread the greens in an even layer on top of the polenta. Carefully roll up the polenta from the widest side, as you would a jelly roll. Chill in the refrigerator for at least an hour, or until set. Remove the polenta roll from the refrigerator. Slice into 2 inch thick pieces and serve cut side up. Microwave for about 2 minutes, or until heated through and enjoy. The post Polenta with Spiraled Greens appeared first on Meatless Monday.

5 Meatless Leftover Hacks You’ll Love for Thanksgiving

November 23 2015 Meatless Monday 

Thanksgiving is almost here, and with it comes the season of family gatherings, festive traditions, and delicious leftovers! After the feast, the leftovers remain - delicious spreads and dishes with enough servings to last the weekend and fill you up on Meatless Monday! Here are a few inventive ways to enjoy your favorite holiday foods after the family meal is done. Mashed Potatoes If youve had your fill of the standard side dish, transform the rest of your mashed potatoes into potato pancakes for Eggs in Purgatory - an excellent brunch option with eggs and marinara sauce. This recipe comes courtesy of the Food Network and Giada De Laurentiis, a gourmet supporter of Meatless Monday!   Stuffing Love that fabulous stuffing, but in the mood for a different presentation? Turn it into bite sized stuffing nuggets with this recipe for Second Day Fried Stuffing Bites with Cranberry Sauce Pesto. Youll even have a chance to use up that extra cranberry sauce making the pesto dipping sauce included in the recipe!   Vegetable Crudite Vegetable platters are a popular dish at any holiday table, and on the big day they are enjoyed with any number of dips and dressings. But sometimes theres a bit of fresh celery, broccoli or carrots leftover after all the dip is gone. Make breakfast the morning after the dinner party into a special event with this recipe for a leftover crudité frittata.   Sweet Potatoes or Sweet Potato Casserole Packed with beta carotene and vitamin A, sweet potatoes are a treasured favorite in fall meals across the US. Whether baking them, mashing them, or making a casserole, leftover sweet potatoes can be re-purposed in this recipe for flavorful biscuits! You can even make this dish with leftover sweet potato/­­marshmallow casserole, just mash it all together first and bake as directed!   Dinner Rolls Once the meal is over, those fresh baked dinner rolls can start to get just a little bit stale. But what are stale dinner rolls perfect for? Bread bowls! This recipe for customizable breakfast bread bowls isnt just a great way to make use of those extra rolls - you can fill them with all the other tasty leftovers you’ve got in the fridge.   Looking for seconds? Find more ideas on our Thanksgiving Pinterest board, or visit the Meatless Monday recipe archive for entrees, side dishes, and desserts that are sure to please your guests. Get creative with those tasty leftovers and have fun!   The post 5 Meatless Leftover Hacks You’ll Love for Thanksgiving appeared first on Meatless Monday.

Cooking Meatless with Top Chefs: Chef Jason Weiner of Almond

November 16 2015 Meatless Monday 

As part of the Cooking Meatless with Top Chefs video series here at Meatless Monday, we are excited to bring you interviews, advice, and tips from top chefs who love creating dishes that put delicious meatless foods at the center of the plate. Chef Jason Weiner opened the first Almond location in Bridgehampton in 2001 with his business partner Eric Lemonides. The restaurant was a great success, and it wasnt long before the team expanded into Manhattan and most recently into the trend-setting Tribeca neighborhood of NYC. The L&W Oyster Co. is a recent addition to the Almond family, featuring fresh oysters and a diverse menu with plenty of meatless options. Offering Meatless Monday in the Almond locations has been a success for Chef Weiner as it supports both their mission to create delicious, healthy dishes and the business of running a restaurant. Watch the video below for Chef Jason Weiners take on the success of Meatless Monday and learn how he makes his famous Goat Cheese Tart! Chef Weiner says that making Meatless Monday part of the weekly routine at Almond was a natural choice. Having the emphasis on produce on a typically slow day of the week in the restaurant business allows them to serve a product thats good for folks and good for the planet while also supporting the business. Having a vegetable-focused day allows us to challenge our staff, challenge our cooks and get them excited but also allows us to source as much as possible locally... Why wasnt I already doing this!? - Chef Jason Weiner of Almond, on Meatless Monday Restaurants like Almond that participate in Meatless Monday can customize their menus for a truly unique meatless dining experience for their patrons. As a part of their Meatless Monday program, every Monday night Almond offers a three-course entirely vegetarian prix fixe menu for $35. Recipes from the Almond kitchen are even included here in the free Meatless Monday Tenth Anniversary Cookbook: 10 Chefs 10 Recipes. You can read more about Chef Weiner and his work at Almond, and even make a reservation when youre in town, here. The post Cooking Meatless with Top Chefs: Chef Jason Weiner of Almond appeared first on Meatless Monday.

Brussels Sprouts with Dates & Dill

November 9 2015 Meatless Monday 

Brussels sprouts are browned and dressed in Meyer lemon juice. This tart coating is balanced by sweet medjool dates and herbal fresh dill in this diversely seasoned side. This recipe comes to us from Nimisha of Club Dine In! Serves 8 - 2 pounds Brussels sprouts, washed and trimmed - 1 tablespoon olive oil - 1 tablespoon Meyer lemon juice* - 1/­­2 cup pecans, toasted and coarsely chopped - 1 tablespoon flaxseeds** - 5 medjool dates, quartered - 3 sprigs fresh dill, fine chopped - salt and pepper, to taste *Meyer lemons are sweeter than standard lemons and found in the citrus section of many markets and grocery stores. Standard lemon juice can be substituted if Meyer lemons are not available.   **Fiber filled flaxseeds can be found in health food stores or the health food or grain section of many grocery stores. Bring a pot of water to a boil over high heat. Add the Brussels sprouts to the boiling water and cook for 3-5 minutes, or until the Brussels sprouts are beginning to become tender. Drain the Brussels sprouts in a colander and rinse with cold water to stop the cooking. Cut the boiled Brussels sprouts in half and set aside. Heat the oil in a large skillet over medium heat. Add Brussels sprouts and season with a pinch of salt. Cook, stirring often, for about 5 minutes, or until the edges begin to brown. Remove from the heat. Pour the lemon juice over the Brussels sprouts and stir well. Toss in the chopped pecans, flaxseeds, dill and dates. Season with salt and pepper to taste and enjoy. The post Brussels Sprouts with Dates & Dill appeared first on Meatless Monday.

Experts Respond to WHO Report: Less Meat Still the Healthiest Choice

November 9 2015 Meatless Monday 

Experts Respond to WHO Report: Less Meat Still the Healthiest ChoiceLast month the World Health Organization (WHO) made a media splash with news that shook much of the meat-eating world: regularly consuming processed meats has been scientifically linked to increasing the risk of certain cancers. In the weeks since reporters, broadcasters, and thought leaders have been buzzing with questions about the findings. How much processed meat is too much? Which meats have a higher risk of causing cancer? Which cancers are most closely linked to consuming processed meats? Is all meat a problem for human health, or is consuming some still considered a healthy choice? With so many questions being asked, experts have been weighing in on what the healthiest option is in light of the new findings: consuming a little less animal protein is still one of the healthier changes meat-eaters can make. Tina Colaizzo-Anas, associate professor in Buffalo State’s Health, Nutrition and Dietetics Department and director of its Dietitian Education Program reiterated that the WHO findings werent news for professionals in the field, who have long known about risks associated with eating more meat than recommended. Professor Colaizzo-Anas has been teaching the guidelines of avoiding red meat since 2007,” and noted that limiting your consumption of red meat and avoiding processed meat was among them.” Since 2007, her students have critically reviewed a number of randomized clinical trials that provide biological evidence to support the charge that red meat increases risk for cancer.” “You often hear ‘all things in moderation.’ I say moderation in one’s personal modification of diet, meaning if you love red meat, you might not be able to eliminate it all at once, but you can decrease it to a level where you feel comfortable and then continue to decrease it over time as you move toward your goal.” - Professor Colaizzo-Anas (emphasis added) The WHO has also responded to questions about the health benefits and risks associated with eating meat. In a statement they affirmed that “the latest IARC review does not ask people to stop eating processed meats but indicates that reducing consumption of these products can reduce the risk of colorectal cancer. In the report itself, WHO representatives consistently noted that more research would be required to better understand the implications of their findings. WHO representatives stated that they will begin looking at the public health implications of the latest science and the place of processed meat and red meat within the context of an overall healthy diet, in the early part of next year. Until then, the wisest choice is still the same: eat a little less meat each week for your health and the health of the planet! The post Experts Respond to WHO Report: Less Meat Still the Healthiest Choice appeared first on Meatless Monday.

Artichoke Spinach Strata

November 2 2015 Meatless Monday 

Sweet bell peppers are balanced by briny artichoke hearts and robust spinach. This crowd pleaser is quick to prepare and ideal for a potluck or family brunch. This recipe comes to us from Vicki of The Funny Spoon. Serves 10 - 2 1/­­2 cups nonfat milk - 6 eggs - salt and pepper, to taste - 1 red pepper, chopped - 1 onion, chopped - 2 6.5 ounce jars artichoke hearts, chopped - 2 cups fresh spinach, washed, picked over and chopped - or - 1 13.5 ounce can chopped spinach, drained - 4 slices 7 Grain Bread - 4 ounces Monterey Jack Cheese, shredded or grated Preheat oven to 350 degrees. Beat eggs and milk together in a large bowl. Add salt and pepper to taste. Stir in chopped red pepper, onion, artichoke hearts and spinach. Tear bread into crouton-sized pieces and layer bottom of baking dish. Pour egg mixture over top. Sprinkle with cheese. Bake at 350 for 30-35 minutes, or until eggs fluff up and are fully cooked. The post Artichoke Spinach Strata appeared first on Meatless Monday.

Pasta Alfredo with Walnut Parmesan

November 2 2015 Meatless Monday 

This rich alternative to a traditional pasta alfredo is both meat and dairy free, making it a nutritious option for anyone looking to cut down on saturated fat and cholesterol without sacrificing flavor. This recipe comes to us from our friends at Gardein. Serves 6-8 For the Pasta: - 1 pound uncooked tubular pasta - 2 cups raw, unsalted cashews, soaked in water for 1 hour - 2 cups vegetable broth - 2 cloves garlic, peeled - 1/­­4 cup nutritional yeast flakes - 1 tbsp apple cider vinegar - to taste: salt and pepper - for garnish: chopped fresh basil - 1/­­2 cup walnut parmesan - 1 package meatless chicken strips (such as Gardein’s Chick’n Strips) For the Walnut Parmesan: - 1/­­2 cup raw walnuts - 2 tbsp nutritional yeast flakes - 1/­­2 tsp salt - 1/­­2 tsp garlic powder Boil pasta according to package directions, rinse with cold water, and transfer to a large bowl. Once the cashews have soaked for an hour, drain them and rinse well. Next, place the cashews, broth, garlic, nutritional yeast, vinegar, and salt and pepper in a high-speed blender, and blend until thick and creamy. ( A food processor will do the trick, but a high-powered blender will make the sauce perfectly creamy smooth.) The sauce should be about as thick as pancake batter. Taste and adjust to seasonings. Pour the sauce over the pasta, and stir to coat. Add meatless chicken strips, cooked according to the directions and sliced. Serve the pasta in shallow bowls, sprinkled with fresh basil (or any fresh herbs you prefer) and a couple tablespoons of walnut parmesan. For the Walnut Parmesan: Blend all the ingredients in a food processor until finely chopped but still crumbly. Store in refrigerator for up to a month. This recipe was created by Colleen Patrick-Goudreau. The post Pasta Alfredo with Walnut Parmesan appeared first on Meatless Monday.

Ghana Launches Meatless Monday Campaign

November 2 2015 Meatless Monday 

Ghana has officially joined the Meatless Monday movement! On September 25th, 2015, the campaign launched during the 10th Annual Vegetarian Festival (Vegfest) at Efua Sutherland Childrens Park in Accra. The program in Ghana plans to organize lectures, a monthly healthy lifestyle variety show, cooking demonstrations, and public education events about how to prepare tasty meatless meals on Mondays. According to Meatless Monday Ghana Campaign Manager Ady Namaran Clottey, adhering to a vegan diet once a week is a gift we give to ourselves as when we eat less meat, we feel better and the quality of our life improves. Mrs. Clottey went on to explain that Meatless Monday has many benefits, including better personal health and nutrition, protecting the environment, reducing animal suffering, and working to end world hunger. The post Ghana Launches Meatless Monday Campaign appeared first on Meatless Monday.

Carrot Soup with Parsnip Chips

October 26 2015 Meatless Monday 

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Parsnip chips bring a crunch that contrasts the creamy soup and fresh chives. This recipe comes to us from our friends at myrecipes.com. Serves 6 - 6 teaspoons olive oil, divided - 2 1/­­2 cups yellow onion, chopped - 3 cups parsnip (about 1 pound), coarsely chopped - 3 cups water - 2 1/­­2 cups carrot (about 1 pound), coarsely chopped - 2 14-ounce cans fat-free, less-sodium vegetable broth - 1/­­4 teaspoon salt - 1/­­4 teaspoon freshly ground black pepper - 1/­­2 cup parsnip, sliced 1/­­8 inch thick - 1 tablespoon fresh chives, chopped Heat 1teaspoon oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes, or until tender. Add chopped parsnip, water, carrot and broth and bring to a boil. Reduce heat and simmer 50 minutes, or until vegetables are tender. Remove from heat and let stand 5 minutes. Place half of carrot mixture in a blender or food processor and process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with the remaining carrot mixture. Stir in salt and pepper. Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices and cook, turning occasionally, for 5 minutes, or until lightly browned. Drain on paper towels. Sprinkle parsnip chips and chives over the soup and enjoy! The post Carrot Soup with Parsnip Chips appeared first on Meatless Monday.

Bringing Healthy Changes to APHA’s Annual Meeting and Expo

October 26 2015 Meatless Monday 

The American Public Health Association (APHA) is a national leader in wellness and champions the health of all people and all communities. The organization supports professionals in the public health field and directly addresses policies and public health issues. APHA influences public policy on a federal level and has a 140-plus year perspective of bringing together members from all fields of public health. “We all deserve access to a culture of health - living as long as you can, as well as you can and having a short but glorious ending. It also means having a system in place that ensures we can all achieve it.” - APHA Executive Director Georges Benjamin, MD APHAs mission is to improve the health of the public and achieve equity in health status, making the United States the healthiest nation in the world in the space of one generation. They have an ambitious goal; one that Meatless Monday and all The Monday Campaigns are excited to be a part of. Every fall APHA hosts an annual meeting that brings together individuals and organizations dedicated to public health. Organizations present their work, discuss their programs, and collaborate with new partners on future projects. Meatless Monday has been delighted to attend the meeting and exposition in previous years, and will be returning this year with all new stories about The Monday Campaigns and new projects that are already doing a lot of good. Meatless Monday and The Monday Campaigns will be introducing attendees to the power of Mondays as a way to start healthy changes that last. The shared booth will be stocked with news, recipes and free resources for any APHA program in attendance that wants to learn more about harnessing the power of Mondays for themselves and their clients. APHA’s 2015 annual meeting will take place in Chicago from Oct. 31 – Nov. 4. You can view the online program for a full list of sessions and events. The post Bringing Healthy Changes to APHA’s Annual Meeting and Expo appeared first on Meatless Monday.

Cabbage with Orange & Apple

October 19 2015 Meatless Monday 

Red cabbage is chopped into ribbons and tossed with red wine vinegar, honey, coriander, soy sauce and chili powder for a sweet-sour-spicy flavor. Green apples soak up this delectable sauce, before this fruit veggie medley is topped with freshly grated ginger. Try this dish on the side in place of coleslaw. This recipe comes to us from Jenné of Sweet Potato Soul. Serves 4 - 1 tablespoon olive oil - 1/­­2 head red cabbage, washed & cut into ribbons - salt, to taste - 1/­­2 onion - 1 clove garlic, minced - 2 tablespoons red wine vinegar - 1 teaspoon honey - 1 bay leaf - 1/­­2 teaspoon ground coriander - 1 teaspoon low sodium tamari or soy sauce - 1 teaspoon red chili powder - 1/­­2 cup fresh squeezed orange juice with pulp - 1 Granny Smith apple, peeled, cored and cubed - 1 teaspoon fresh ginger, grated - fresh black pepperorange slices*, for garnish Place the olive oil in a large, deep pot over medium heat. Add the onion and garlic and sauté for 4-6 minutes, or until the onion begins to soften. Add the red cabbage ribbons, sprinkle with a little salt, stir and cover. Cook the cabbage for about 2 minutes, or until the cabbage begins to soften. Uncover the pot and coat the cabbage with the vinegar, honey, bay leaf, coriander, tamari or soy sauce and chili powder. Stir thoroughly, turn down heat to medium-low and cover again and cook 4-6 minutes. Uncover and pour in the orange juice, orange pulp and apple cubes. Cook about 10 minutes more, or until the cabbage has reached desired tenderness. Taste for seasoning and adjust to preference. Serve hot or warm, sprinkled with freshly grated ginger and black pepper. Garnish with sliced oranges, if using, and enjoy! The post Cabbage with Orange & Apple appeared first on Meatless Monday.

Apple Basil Paninis

October 19 2015 Meatless Monday 

Sharp Dijon mustard makes a savory seasoning with sweet apple slices in these fruity paninis. Mozzarella lends a luxurious mouth feel and fresh basil provides an herbal note. This recipe comes to us from Cat of The Verdant Life. Serves 2 - 1 tablespoon canola oil - 2 small baguettes, sliced in half - 2 tablespoons Dijon mustard - 4 slices lowfat mozzarella cheese - or - 4 slices dairy free mozzarella - 6 basil leaves, cut into chiffonade - 1/­­2 apple, thinly sliced Place the oil in a cast iron skillet over medium heat. Spread the mustard evenly between both halved baguettes. Layer the mozzarella, basil leaves and apple slices on the bottom side of each baguette. Close the sandwich with the top halves. Press the sandwiches together with a heavy pot or foil covered brick. Place in the skillet, continue pressure on the sandwich using a spatula and cook for 3-4 minutes. Flip and cook 1-2 minutes more, or until the cheese has melted. Cut each sandwich in half, serve one sandwich per person and enjoy! The post Apple Basil Paninis appeared first on Meatless Monday.

Food Day Celebration Urges Americans to Eat a “Greener Diet”

October 19 2015 Meatless Monday 

Food Day Celebration Urges Americans to Eat a “Greener Diet”October 24th is Food Day, an opportunity for Americans to think carefully about what they eat, how their food impacts the environment, and what policies would best support sustainable eating in the future. Be a part of the celebration by taking the Meatless Monday Pledge for Food Day 2015 Created by the nonprofit Center for Science in the Public Interest, Food Day is driven by a diverse coalition of food movement leaders, farmers, restaurateurs, and private citizens. It is a national movement designed to get everyday Americans involved and to start a conversation about specific US public policies regarding food, farming, and nutrition. This year, the theme for all Food Day is Toward a Greener Diet. One way to have a greener diet? Cut back on the amount of meat you eat each week! The typical American diet is contributing to obesity, diabetes, heart disease, and other health problems. Those problems cost Americans more than $150 billion per year. Plus, a meat-heavy diet takes a terrible toll on the environment. Projections from the Alternative Worlds report by the National Intelligence Council hold that the world will need 35 percent more water, 40 percent more energy and 50 percent more food to feed Earths population by 2030. Agriculture and the production of food consume a massive portion of Earths resources, and better allocating those resources means changing what we eat, how much we eat, and how we grow it. Meat is one of the most environmentally costly foods currently produced for human consumption, and with the global demand for meat increasing, it is clear that around the world we will have to change how we eat. Moving toward a greener diet means making your own personal diet more sustainable - eating foods that are healthy for you and for the planet. Interested in being a part of Food Day? - Join the Food Day conversation on Facebook, Twitter, and Pinterest. There are also #FoodDayChat Twitter chats on the 24th of every month. - Host an event or organize an activity with your family, coworkers, neighborhood, or school. - Coordinate Food Day activity - Attend events in your community. The post Food Day Celebration Urges Americans to Eat a “Greener Diet” appeared first on Meatless Monday.

Poblano & White Bean Chili

October 12 2015 Meatless Monday 

Chili made with white beans and chicken is a carnivorous classic, but toasting your own spices in this vegetarian version adds a flavor punch so fragrant and delicious, you won’t miss the meat. This recipe comes to us from Maria of Bean a Foodie. Serves 4 - 2 tbsp canola oil - 1 tsp salt - 1/­2 tsp pepper - 1 onion, diced - 1 poblano pepper, seeded and diced - 4 cloves of garlic, minced - 3 tsp cumin seeds (or 1 tbsp ground) - 3 tsp coriander seeds (or 1 tbsp ground) - 1 1/­2 tsp chili powder - 1 1/­2 tsp smoked paprika - 1/­8 tsp liquid smoke (optional) - 4 cups vegetable stock - juice and zest of 1 lime - 1 1/­2 cups corn kernels (about 1 cobs worth) - 3 15.5 oz cans white beans - 1 15.5 oz can hominy - 1/­2 cup cilantro, roughly chopped - Optional toppings: avocado, more cilantro, sour cream, hot sauce or shredded cheese In a small saute pan, heat cumin and coriander seeds over medium. Toast seeds for about 60 seconds or until fragrant - be careful not to burn them. Allow to cool slightly and then grind into a powder. If youre not using spices from seeds, skip this step. Heat oil in a large dutch oven set over medium high heat. Add in onion, poblano, salt and pepper and saute for 7-10 minutes or until softened. Next, add in the garlic, cumin, coriander, chili powder paprika, and liquid smoke. Saute for another 2 minutes. Add in vegetable broth ensuring to scrape up any browned bits from the bottom of the pot with your wooden spoon. Bring soup to a boil and then add in the lime juice and zest, corn, white beans and hominy. Reduce chili until simmering and cook for another 45-60 minutes stirring occasionally. Lastly, add in the cilantro. Taste chili and adjust for flavorings. I added some more lime zest and juice for an extra kick! If you want it spicier, add in some cayenne or hot sauce! Serve with sliced avocado, cilantro, sour cream or cheese! The post Poblano & White Bean Chili appeared first on Meatless Monday.

Celebrate National Chili Month with Delicious Meatless Recipes

October 12 2015 Meatless Monday 

Celebrate the many flavors, spices, and cultural traditions of chili during National Chili Month. The spicy dish has a long history, and has many regional interpretations across the country. Many states and cities are very proud of their local recipes, and why not be? Local tastes and traditions are a big part of how we choose and enjoy our foods. Seasoning a pot-cooked meal with chile peppers has been a tradition in the Americas since long before Columbus sailed. Many states say that their chili recipes were handed down from long-standing native American cooking traditions. But chile pepper dished are by no means exclusive to the US – chile peppers have global appeal, springing up in the cultural foods of China, India, Indonesia, Italy, the Caribbean, France, and the Middle East. Its clear that people around the world really love their spicy peppers! Carroll Shelby, the automotive designer, racing driver and entrepreneur, was a founder of the Terlingua International Chili Championship in Terlingua, Texas and had this to say about the diversity of recipes for the dish: “The beauty of chili to me is that it’s really a state of mind.” “It’s what you want when you make it. You can put anything in there you want, make it hot or mild, any blend of spices you feel like at the time. You make it up to suit your mood.” While many traditional recipes call for meat, meatless chili is a favorite for a spicy, protein-rich meal thats easy to make, pack, and eat anywhere. These meatless recipes come from the Meatless Monday recipe bank and Meatless Monday bloggers. All-American Quinoa Chili Fries, Eat Healthy Eat Happy Veggie-Loaded Chili, It All Begins With Dirt Sweet Potato Chili Boat, In My Bowl Vegan, Gluten Free Chocolate Quinoa Chili – Crockpot or Not, Poor and Gluten Free Chili Quinoa Stuffed Peppers, The Lovin Forkful Black Eyed Pea Chili, Organic Life on a Budget Vegan Chili with Spicy Green Peppers, Nancy Lopez-McHugh Poblano & White Bean Chili, Bean a Foodie Chili con Lentils, Veggie Num Num For even more meatless options, check out our Meatless Monday Chili E-Cookbook. Try as many as you like, and then try your hand at making your own recipe! Often the best part of making a beloved dish is putting your own personal spin on a time-honored culinary tradition. The post Celebrate National Chili Month with Delicious Meatless Recipes appeared first on Meatless Monday.

Cooking Meatless with Top Chefs: Bryce Shuman from Betony

October 5 2015 Meatless Monday 

As part of the Cooking Meatless with Top Chefs video series here at Meatless Monday, we are excited to bring you interviews, advice, and tips from top chefs who love creating dishes that put delicious meatless foods at the center of the plate. Chef Bryce Shuman opened Betony in 2013 and was named Best New Chef of 2015 by Food and Wine Magazine. Meatless Monday caught up with Chef Bryce at the Union Square Greenmarket in New York City to see how he shops for the produce that goes into the elegant meatless dishes he serves. Watch the video below for Chef Bryces take on the vibrant, fresh produce available from local growers: Fresh, local produce is a key part of preparing meals at Betony. While touring the market, Chef Bryce shared that one of the lessons he learned early on in his career was that the great stuff is grown by the growers that we know and respect. Walking from stall to stall in Union Square, he described each farm in detail, and told us about what made the produce and the people from that farm particularly special. For Chef Bryce, health is definitely a consideration in designing courses around meatless foods. By eating a variety of fruits and vegetables, diners can improve health by getting a variety of minerals and vitamins that they arent necessarily getting in meat. In a time when high rates of poor nutrition coincide with an increase in the demand for and consumption of meat, nutrient dense plant-based foods may be the answer to a number of challenges. In a lot of cultures they believe that food is medicine... you really have to consider that as a chef. You can read more about Chef Bryce and his work at Betony, and even make a reservation when you’re in town, here. The post Cooking Meatless with Top Chefs: Bryce Shuman from Betony appeared first on Meatless Monday.

Black Bean, Corn and Pumpkin Risotto

September 28 2015 Meatless Monday 

Brimming with fall’s freshest flavors, this Southwestern spin on risotto is a cozy treat for your next Meatless Monday meal. This recipe comes to us from Jenn at Veggie Inspired Journey. Serves 6 For the Risotto - 1 1/­­2 cups risotto rice (Acquerello or Arborio) - 1/­­2 cup Spanish wine (such as Malbec) - 5 cups vegetable broth - 1.5 tbsp lime juice - 1 cup diced onion - 1/­­2 cup diced red bell pepper - 2 cloves garlic, minced - 1 tsp cumin - 1/­­2 tsp cayenne pepper - 1 tsp smoked paprika - 1 tsp oregano - 1 cup corn kernels (fresh or frozen) - 1 15 oz can black beans (or 1.5 cups) - 4 oz can diced green chiles - salt/­­pepper to taste For the Pumpkin Sauce - 1/­­2 cup pure pumpkin puree - 1/­­2 tsp cumin - 1/­­4 tsp chili powder - 1 tsp agave nectar (or pure maple syrup) - 3 tbsp nutritional yeast, optional - 1 tbsp lime juice - salt/­­pepper, to taste Toppings, optional - Avocado - Chopped tomato - Cilantro - Green Onion - Dash of Sriracha - Squeeze of lime juice - Crushed tortilla chips Gently heat the vegetable stock in a sauce pan with 1 1/­­2 tbsp of lime juice in a sauce pan and keep it warm on low heat. In a large pot, sauté the onion, bell pepper, and spices in 1/­­4 cup vegetable broth, about 5-7 minutes or until the veggies start to soften. Meanwhile, make the pumpkin sauce. In a small bowl, whisk everything together listed under pumpkin sauce above and set aside. When veggies are tender, add the corn, black beans, green chiles, and salt/­­pepper and sauté another 2 minutes. Add another tbsp or two of veggie broth if veggies are starting to stick. Transfer to a bowl and set aside. In the same pot you sautéed the veggies in, add the rice over medium heat and stir constantly for 1-2 minutes just to toast gently. Add the wine and and stir until the liquid is completely absorbed by the rice. Add about 1/­­2 cup of vegetable broth to the rice at a time. After each addition, stir constantly until the liquid is almost fully absorbed. It’s ok if it still looks a little wet, but if you drag a spoon through the rice, it should be able to stay separated. Continue with this process until the rice is cooked through. Start testing the rice (by eating a small piece) after about 15-20 minutes. You may not use all of the vegetable broth. When you are happy with the texture of the rice, take off the heat and stir in the veggie mixture and pumpkin sauce you made earlier until well combined. Taste and adjust seasonings to your liking. Garnish with the toppings of your choosing and enjoy! The post Black Bean, Corn and Pumpkin Risotto appeared first on Meatless Monday.

United Nations to End Hunger by 2030: Eating Less Meat is Key

September 28 2015 Meatless Monday 

United Nations to End Hunger by 2030: Eating Less Meat is Key“It is time to rethink how we grow, share and consume our food.”– United Nations Sustainable Development Goal 2 This week the United Nations Sustainable Development Summit made eliminating world hunger by 2030 an official goal for the next 15 years. The UN has drawn up a series of 17 Sustainable Development Goals (SDGs) for 2030, all focused on human and environmental welfare. One of the first goals in the series: ending hunger through a series of specific, measurable goals. “If done right, agriculture, forestry and fisheries can provide nutritious food for all and generate decent incomes, while supporting people-centred rural development and protecting the environment. Right now, our soils, freshwater, oceans, forests and biodiversity are being rapidly degraded. Climate change is putting even more pressure on the resources we depend on, increasing risks associated with disasters such as droughts and floods. Many rural women and men can no longer make ends meet on their land, forcing them to migrate to cities in search of opportunities. A profound change of the global food and agriculture system is needed if we are to nourish todays 795 million hungry and the additional 2 billion people expected by 2050. The food and agriculture sector offers key solutions for development, and is central for hunger and poverty eradication.” – United Nations Sustainable Development Goal 2 One of the top changes experts recommend? Reducing red meat consumption around the world. Red meat is one of the most ecologically costly foods eaten by humans, and it is consumed around the world at an increasing rate. The production of red meat requires 11 times the amount of water needed to produce chicken or pork, and creates greater quantities of green house gases than either of these more sustainable livestock animals. Weve known for some time that meat over consumption was a global problem, but the spread of the western diet and climate-related issues have brought meat production costs into the spotlight. Researchers have found that moving to a more plant-based (rather than animal-based) diet would be a healthy change for individual wellbeing, public health, and the environment.Sustainable and healthy diets will require a move towards a mostly plant-based diet, said Colin Khoury, a biologist at the Colombia-based International Centre for Tropical Agriculture. If the global population were to reduce the amount of meat in their diets, there would be lasting global benefits. Today we could easily feed everyone - its a distribution issue, said Michael Obersteiner of the International Institute for Applied Systems Analysis. The current system for producing meat uses a massive amount of land, water, and other resources to produce a relatively small amount of food. Growing grain, fruit and vegetables for direct human consumption would be a far more efficient use of the land, but people will have to start making more room for these foods at the table. Diets will have to change, Obersteiner said. “I don’t think it’s all that ambitious to eliminate hunger,” said Jomo Sundaram, assistant director-general of the U.N.’s Food and Agriculture Organisation (FAO). Achieving the SDGs means that over over the next 15 years, the international community will need to find ways to produce and distribute nutritious food for the 795 million people currently living in hunger. By focusing on the most efficient means of producing human sustenance - farming plant-based foods for direct consumption rather than for livestock farming - we could see massive change in how humanity feeds itself moving into the future. A daily diet with a little less meat could be an important piece of the puzzle. The post United Nations to End Hunger by 2030: Eating Less Meat is Key appeared first on Meatless Monday.

Hearty Black Bean Chili

September 21 2015 Meatless Monday 

Your traditionally meaty dish made for a Meatless Monday Night, this hearty chili is packed with protein from both beans and quinoa. Chili powder and cumin add familiar fall flavors while a touch of cashew milk rounds out the taste with a hint of creaminess. This recipe comes to us from our friends at Silk(R) and was created by celebrity chef Candice Kumai. Serves 6 For more chili recipes, check out our Meatless Monday Chili Cookbook. - 1 tablespoon extra-virgin olive oil - 1 medium yellow onion finely chopped - 1 medium green, yellow, orange or red bell pepper, stem and seeds removed, finely chopped - 3 tablespoons chili powder - 1 teaspoon ground cumin - 1 bay leaf - 1/­­2 teaspoon sea salt - 1 can (28 ounces) diced tomatoes, with juice - 1/­­4 cup cashew milk (such as Silk(R) Original Cashewmilk) - 2 cans (15 ounces) black beans, drained and rinsed - 1 can (15 ounces) kidney beans, drained and rinsed - 1 cup uncooked quinoa - 2 3/­­4 cups vegetable stock To top the Chili (all optional): - Whole cilantro leaves or parsley, rinsed and patted dry - 6 scallions, trimmed and thinly sliced on a diagonal, for garnish Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reduce the heat to medium, and cook, stirring occasionally, until very soft, about 10 minutes. Stir in chili powder, cumin, bay leaf, and salt. Cook, stirring often, until spices are fragrant, about 1 minute. Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, 25 to 30 minutes until thick. Add cashew milk, beans, quinoa, and stock, and cook for 20 minutes. Taste and add more salt or pepper as needed. Serve topped with cilantro and scallions, if desired. Image courtesy of Candice Kumai, television personality and author of the book “Clean Green Eats.” The post Hearty Black Bean Chili appeared first on Meatless Monday.

Chick’n Tortilla Soup

September 14 2015 Meatless Monday 

Tortilla soup is a Mexican culinary staple. Though traditionally made with chicken and chicken broth, vegetarian versions abound. This version mixes the best of both worlds by featuring a fully vegetarian chicken-style seitan. This recipe comes to us from Upton’s Naturals and Fettle Vegan. Serves 4 - 1 tablespoon oil - 4 cloves garlic, minced - 1 large onion, diced - 1 large bell pepper, diced - 2 medium tomatoes, diced - 4 cups vegetable broth - 2 limes, freshly juiced (about 1/­3 cup juice) - 1 bay leaf - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon salt (to taste) - 1/­2 teaspoon cayenne - 1/­2 teaspoon smoked paprika - 1/­2 package (4 ounces) of chicken flavored seitan (such as Upton’s Chick Seitan) - tortilla chips and cilantro, for garnish In a large pot heat oil over medium heat. Sauté garlic, onion, and peppers until softened. Add in tomatoes, veggie broth, lime juice, bay leaf, spices, and seitan and simmer, stirring occasionally, for 30-40 minutes. When ready, serve with tortilla chips and freshly chopped cilantro. Makes 4-6 servings, and keeps about a week in the fridge. The post Chick’n Tortilla Soup appeared first on Meatless Monday.

Tempeh, Tofu, Seitan, and Jackfruit: What They’re Made of and How to Enjoy Them

September 14 2015 Meatless Monday 

Tempeh, Tofu, Seitan, and Jackfruit: What They’re Made of and How to Enjoy ThemChances are youve seen some delicious recipes that call for some interesting ingredients that might be a bit unusual. Foods like tempeh, tofu, seitan, and jackfruit, are rapidly taking the spotlight in dishes that are perfect for Meatless Monday meals. These foods add the texture and protein we often crave without using any meat at all - but what are they made of, and whats the difference between them? Tempeh Tempeh is growing in popularity in the US, and has begun showing up on restaurant menus and grocery store shelves. Originally from Indonesia, tempeh is made of soy that has been fermented with natural cultures. The fermentation process turns the raw soy into a fairly firm cake-like consistency. Tempeh is known for providing over 18 grams of protein per serving, and easily-digestible B12 vitamins. The food as an innate nutty flavor, but takes on the taste of spices an marinades well (just like its cousin, tofu). Bell Pepper Tempeh Fajitas, Meatless Monday Tofu Tofu is one of the most popular meat substitutes, and is an essential ingredients in East Asian and Southeast Asian cuisine. Tofu is made by coagulating fresh soy milk (made from raw or sprouted soy beans) until curds form, pressing the curds to release the remaining liquid, and cooling the resulting blocks of curd. Differences in how the tofu is pressed account for the differences in texture between silken/­soft tofu and regular/­firm tofu. Tofu is known for its ability to soak up flavors of spices and marinades, and is popular in healthy recipes as a robust source of protein and minerals that is entirely cholesterol free. Honey Glazed Tofu and Plum Summer Rolls, Robin Asbell Seitan Seitan (pronounced say-tan) is made of protein-rich wheat gluten, and boasts an impressively meat-like texture. Because of this texture and its ability to pick up flavors in cooking, seitan is frequently used in restaurants as meat substitutes like faux-duck. Seitan can be purchased seasoned and prepared, and is made by combining vital wheat gluten with water and any desired spices. Seitan is known for its texture, but it is also a prominent source of protein with up to 36 grams of protein per serving (more than tofu or tempeh) and has a high concentration of carbohydrates per serving. Seitan Cheeseburger Pizza, Upton’s Naturals Jackfruit Jackfruit is a tree fruit indigenous to tropical regions, and has recently been making waves in western meatless cooking. The flesh of the fruit is highly versatile and is perfectly healthy to consume raw or cooked in a recipe to mimic or replace meat. Jackfruits are high in protein and potassium, and are a rare example of fruits that are high in essential B-complex vitamins including B-6 (pyridoxine), niacin, riboflavin, and folic acid. BBQ Jackfruit Sandwiches with Avocado Slaw, Minimalist Baker To learn more about tasty ways to make Meatless Monday meals, join our Twitter chat with Upton’s Naturals tonight at 9pm. The post Tempeh, Tofu, Seitan, and Jackfruit: What They’re Made of and How to Enjoy Them appeared first on Meatless Monday.

6 Reasons to Pack a Meatless Monday School Lunch

September 7 2015 Meatless Monday 

6 Reasons to Pack a Meatless Monday School LunchWith kids heading back to school, parents and teachers agree that a nutritious lunch is key to helping students succeed. While more and more schools are offering Meatless Monday dishes in the cafeteria, bringing lunch from home is another tasty option! There are many benefits to packing a creative, healthy lunch for students of all ages. Here are just a few reasons why packing a Meatless Monday lunch is an excellent choice for the student in your life! Nutrient-dense, plant-based foods are often thought of as side dishes or snacks. Make these foods the main event and youll have a lunch packed with all the things growing minds and bodies need (even protein!). Solve the picky-eater problem by creating new meals that will help them explore new foods. Have a kid that can’t get enough take-out? Pack them up a helping of tempeh fried brown rice. Have a student hooked on French fries? Whip up some sweet potato fries for a new twist. Encourage kids to connect with the planet by eating foods that are in season where you live. Talk to students about how plants grow, and why some fruits and vegetables in their lunches are only ripe at certain times of the year. Introduce students to cultural foods from family tradition or from other parts of the world. Part of the fun of Meatless Monday is finding delicious new-to-you recipes. Food can help kids learn about geography and social studies when they try new dishes! Turn a favorite snack into a meal that kids from kindergarten to high school will enjoy. Bananas quickly become peanut butter and banana sandwiches, while carrot sticks are transformed into tasty carrot slaw. Get kids excited about making meals by including them in planning and making their school lunches. Choose favorite fruits and veggies or experiment with new ones in the store, and encourage kids to help prepare meals with you in the kitchen. Send kids back to school with the best possible supplies: healthy meals to get them through the day. Nutritious food is key to helping students succeed - food that is rich in the vitamins, minerals, protein and fiber that kids need help them focus in class, get active on the playground, and grow and develop into healthy young adults. The post 6 Reasons to Pack a Meatless Monday School Lunch appeared first on Meatless Monday.

Tamari Tofu Scramble

August 31 2015 Meatless Monday 

This breakfast scramble brings together the holy trinity of French cooking as onions, carrots and celery are sautéed on the stove. Tofu is seasoned with turmeric, cumin, balsamic vinegar and tamari then scrambled with the sautéed veggies. This recipe comes to us from Anne of Fab Frugal Food. Serves 4 - 2 tablespoons olive oil - 1 medium onion, diced - 1 carrot, diced - 1 stalk celery, diced - 14 ounces firm tofu, drained and crumbled - 1 teaspoon turmeric - 1 teaspoon cumin - 1 tablespoon balsamic vinegar -  1/­­2 tablespoon tamari - salt and fresh pepper, to taste - ketchup*, for garnish *optional In a large skillet over medium-high heat, sauté onions in the olive oil for about 2 minutes, or until onions are beginning to soften. Add the carrot and celery to the pan and sauté for 3 more minutes. Mix in tofu, turmeric, cumin, vinegar and tamari. Continue to stir for 3 to 4 more minutes, or until tofu and veggies are well well-seasoned and veggies have softened. Season with salt and pepper to taste and garnish with ketchup if desired. The post Tamari Tofu Scramble appeared first on Meatless Monday.

New Study Confirms: Reducing Meat Consumption is Key to Protecting Biodiversity

August 31 2015 Meatless Monday 

New Study Confirms: Reducing Meat Consumption is Key to Protecting BiodiversityAccording to a new study, the growing demand for meat is the greatest threat to global biodiversity. The study, Biodiversity Conservation: The Key is Reducing Meat Consumption, found that if demand for meat increases along current trends through 2050, the environmental cost of producing it would put species around the world at risk. As production efforts increase to meet demand, more land will be required to produce livestock and livestock feed. Researchers found that this need for more land is likely to lead to the destruction of diverse habitats, and by extension, to the extinction of many species of plants and animals. Now we can say, only slightly fancifully: You eat a steak, you kill a lemur in Madagascar. You eat a chicken, you kill an Amazonian parrot, says Gidon Eshel, a geophysicist at Bard College in Annandale-On-Hudson, New York. Some of the most diverse areas of the world, or mega-diverse regions, are particularly at risk as the demand for meat increases. Researchers identified the mega-diverse regions of the world and compared them to the regions most likely to be used for future meat production. As they worked, a startling trend emerged: the areas most rich in diverse species were also some of the most likely to be destroyed to make way for meat production. According to the study, Livestock production is the single largest driver of habitat loss, and both livestock and feedstock production are increasing in developing tropical countries where the majority of biological diversity resides. The researchers top recommendation to prevent habitat destruction? (1) Reducing demand for animal-based food products and increasing proportions of plant-based foods in diets, the latter ideally to a global average of 90% of food consumed. By eating less meat each week individuals can begin to reverse this destructive trend and help protect global biodiversity. Not only is eating less meat a healthy personal choice - its a change that can help protect the earth!   Click here to read more about this study and its important implications. The post New Study Confirms: Reducing Meat Consumption is Key to Protecting Biodiversity appeared first on Meatless Monday.

Sir Paul McCartney Brings Meat-Free Monday to Denmark’s Roskilde Festival

August 27 2015 Meatless Monday 

Sir Paul McCartney Brings Meat-Free Monday to Denmark’s Roskilde FestivalThis summer Sir Paul McCartney brought Meat-Free Monday to the Roskilde Festival in Denmark. The festival has a reputation of promoting social justice and sustainability, and with Sir Paul McCartney headlining, everyone was talking about cutting out meat once a week. We are facing big environmental challenges today and we need big solutions. Going meat free one day a week will take us a long way, he said. Denmark is a very environmental conscious country, so I would urge people at Roskilde Festival and beyond to give a meat free day a go. Its easy, tasty and good for the planet. With a call to Stop Global Shawarming, Meat Free Monday Denmark joined forces with Sir Paul McCartney at the festival by serving delicious meatless shawarma and getting festival guests involved in the conversation.   The post Sir Paul McCartney Brings Meat-Free Monday to Denmark’s Roskilde Festival appeared first on Meatless Monday.

Luxembourg

August 27 2015 Meatless Monday 

LuxembourgWhat country eats more meat per capita than any other in the world? If you guessed the U.S. you were close, but the burger-loving United States actually finished second to...Luxembourg!  That’s right, Luxembourg.  The only Grand Duchy in the world.  Small in size but big in terms of meat consumption, according to the U.N. Food and Agriculture Organization. Whether it’s Judd mat Gaardebounen (smoked collar of pork with broad beans), Thüringer (sausages that taste like a spicy version of German bratwurst) or Ardennes ham, Luxembourgers love their meat. So we were both surprised and excited to hear that there was interest forming a chapter of Meatless Monday. We were even more excited to meet one of their members – chef and food journalist Anne Faber (of Annes Kitchen) who was in the U.S. in April promoting her second cookbook. We sat down with her and started talking about what a logo might look like, and before you knew it a carrot was growing out of the words ‘Meat Free Monday’  and we were getting fired up about a future launch. And now its happened! Meat Free Monday Luxembourg took to the streets during National Vegetarian Week, armed with lots of fruit & veggies, some delicious-looking muffins, and someone dressed up as a chicken.   The charismatic Anne even managed to attract some media attention. Known as the Cultural Capital of Europe, Luxembourg is now not only the home of music, fine art, and wonderful architecture - its also home to Meat Free Monday. May it be good for the health of Luxembourgers as well as the health of our planet. The post Luxembourg appeared first on Meatless Monday.

Israel

August 27 2015 Meatless Monday 

Miki Haimovich, one of the most famous anchorwomen in Israeli history, told TEDx IDC why she wanted to build an initiative for the greater good.I felt the need to devote my time to something important, she explained in her talk this summer. After seeing fellow vegetarian Paul McCartney launch Meat Free Monday in the UK, Haimovich decided to bring Meatless Monday to Israel. Working with program founder Sid Lerner and her own network of contacts, the former news anchor began spreading the word about skipping meat once a week. Since launching in November 2012, her program has been extremely popular, gaining support from parliament (the first parliament to adopt Meatless Monday in the world), popular chefs, and public figures. Its a great feeling not just to report the news, but to make news, Haimovich says, Especially... good news. The post Israel appeared first on Meatless Monday.

Tempe, Arizona Joins the Meatless Monday Movement!

August 24 2015 Meatless Monday 

Tempe, Arizona Joins the Meatless Monday Movement!Tempe, Arizona has officially joined the Meatless Monday movement! This month, Tempe Mayor Mark Mitchell issued the proclamation celebrating healthy eating and officially declaring Mondays Lean and Green. The goal of this proclamation is to encourage the public and businesses to go meatless once a week. Some school districts in Tempe have decided to jump on the Meatless Monday bandwagon and begin offering plant-based meal options every week in honor of the Lean and Green proclamation. The Kyrene School District in Arizona has been interested in Meatless Monday for years, but in the past parents had pushed back against going meatless once a week. Two years ago the school had suggested going fully meatless for just two Mondays in December, and parents of students in the district opposed the plan saying that it didnt give their kids enough options. This new promotion will focus on providing meatless options every Monday while still offering the typical menu. As Amanda Conti of the Kyrene School District explains, We will have meat entrees still available to kids, but every day we will feature a Lean and Green item on the menu. Participating in Meatless Monday means bringing more options to the table and demonstrating that delicious, nutritious meals don’t have to include meat every day of the week. Many organizations choose to emphasize meatless options on Mondays rather than eliminate meat from their menus altogether. Lauren Kuby, a Tempe Councilwoman, helped the proclamation become a reality. By saying, ‘lets eat lean and green one day of the week, or even one meal of the week,’ that is not to close down the whole animal-agriculture system,” Kuby said. The Kyrene School District and the Tempe Union High School District will begin offering Lean and Green meal options this October. We’re looking forward to hearing more about their work and supporting the movement to cut out meat once a week! To read more about Lean and Green in Tempe, Arizona, click here. The post Tempe, Arizona Joins the Meatless Monday Movement! appeared first on Meatless Monday.

Eggplant Bell Pepper Kugel

August 17 2015 Meatless Monday 

Eggplant is roasted then tossed with sautéed onions, bell peppers and pinenuts in this savory pudding. Matzo meal creates a hearty texture to this kugel, finished with a sprinkle of paprika. This recipe comes to us from our friends at Cooking Light Magazine. Serves 8 - a little nonstick cooking spray - 1 2 pound eggplant - 2 teaspoons vegetable oil - 3 cups onion, finely chopped - 1 1/­­2 cups bell pepper, finely chopped - 3 tablespoons pine nuts - 1 1/­­2 teaspoons salt - 1/­­2 teaspoon black pepper - 2 eggs, lightly beaten - 3/­­4 cup matzo meal - 1 teaspoon paprika Preheat an oven to 450 degrees. Prepare a large baking dish with a light layer of nonstick cooking spray and set aside. Prepare a baking sheet with a layer of foil. Pierce the eggplant several times with a fork and place on the baking sheet. Put in the oven and roast for about 20 minutes, or until the eggplant is tender. Set aside to cool. When eggplant cools, chop coarsely and set aside in a large bowl. Place the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper and nuts to the pan. Cook for about 6 minutes, or until the onion is tender. Transfer the onion mixture to the bowl with the eggplant. Season the eggplant onion mixture with salt and black pepper. Add the eggs and stir well to combine, taking care to ensure all ingredients are evenly distributed. Add the matzo meal and toss gently to combine. Spoon the eggplant onion mixture into the prepared baking dish. Sprinkle the paprika on top and put in the oven. Bake for 35 minutes, or until thoroughly heated and golden brown. Cut into 8 servings and enjoy! The post Eggplant Bell Pepper Kugel appeared first on Meatless Monday.

Survey Reveals Trends for Meatless Monday Restaurant Diners

August 17 2015 Meatless Monday 

Survey Reveals Trends for Meatless Monday Restaurant DinersDo you dine out on Meatless Monday? We wanted to help chefs and diners alike enjoy Meatless Monday more, so we asked what people loved best about meatless menus. Heres what respondents told us they loved (or would love) to see featured in restaurants for Meatless Monday. Seasonal 56 percent of respondents to the survey said theyd like to see seasonal specials on the menu. Showcasing the fruits and vegetables of the season at the peak of freshness is a wonderful way to design Meatless Monday menu options. Specials 53 percent wanted to see discounted specials available on the Meatless Monday menu. Choice cuts of meat are pricey; Meatless Monday options cost less overall, saving you money on a delicious specialty meal. Tasting Menus 40 percent of survey participants thought that tasting menus would be a wonderful way to sample a chefs talents and choices when cooking meatless. Tasting menus are a special treat for diners and an opportunity for chefs to demonstrate their skills.   When our survey asked about menu options, respondents said that unique veggie burger options (39 percent), grilled vegetables (37 percent) and vegetable soup (29 percent) were their favorite ways to go meatless at restaurants. What meatless meal options do you look forward to when dining out? In describing his own success with Meatless Monday, Executive Chef Jason Weiner said, Meatless Monday is expanding our clientele, challenging our cooks, and supporting our local growers. Put simply--Meatless Mondays is win, win, win. Chef Weiner features prix fixe Meatless Monday menus each week at Almond NYC and Almond Bridgehampton, and launched Meatless Monday in his new Almond Tribeca restaurant on August 10. Try his recipe for eggplant three ways for a tasty Meatless Monday treat you can make at home!   Over 200 respondents gave input for our survey on Meatless Monday in restaurants. The post Survey Reveals Trends for Meatless Monday Restaurant Diners appeared first on Meatless Monday.

Talking Ugly Fruits and Vegetables with Food Waste Hero Jordan Figueiredo

August 10 2015 Meatless Monday 

Talking Ugly Fruits and Vegetables with Food Waste Hero Jordan FigueiredoIn the US, roughly 40% of our food supply is wasted - and a lot of it is perfectly ripe and healthy produce. The problem? Its ugly. The same imperfect fruits and vegetables you might see at the farmers market just dont make it to the grocery store. We caught up with Jordan Figueiredo to learn more about why. Figueiredo is a passionate advocate for ugly produce. He started out posting pictures of deformed fruits and veggies with funny captions on Twitter, Facebook and Instagram; before long he was receiving pictures of uglies from enthusiastic followers around the world and sharing them with over 25,000 total followers. Food celebrities like Michael Pollan, Jamie Oliver, and Alice Waters sat up and took notice when Figueiredo made waves with posts about dancing carrots, grumpy peppers, and potatoes that look like rubber duckies. Meatless Monday: What got you interested in food waste here in the US? Figueiredo: Working in solid waste, Ive dealt primarily with a lot of recycling and composting projects. Thats where I started seeing all the food that was being thrown away. Even with composting youd see a huge amount of healthy, fresh food going to waste instead of being eaten. But consumer-end waste is a small part of the picture compared to waste in the food industry. About half of all food waste happens at the farm and in transit or distribution, it never even reaches the shelves or a restaurant, let alone a plate. Most of that waste comes from retailers strict cosmetic standards for produce. We produce more than enough food for everyone to eat healthfully, but we still have hunger and we have massive food waste.   MM: What are some of the benefits of eating the uglies instead of letting them go to waste? Figueiredo: Uglies are really the same as other produce, so there are of course health benefits to eating more of them. The Centers for Disease Control and Prevention (CDC) just released a report where they found that only 13.1% of American adults are eating enough fruit and only 8.9% are eating enough vegetables. Thats fewer than one in five adults eating enough produce to be healthy, all while were throwing out tons of produce. Then there are the environmental benefits - about 10% of human-made greenhouse gas emissions come from producing, transporting, storing, and preparing food that never gets eaten. Producing food takes a huge investment of time and resources; wasting food means that effort was also wasted. There are also economic benefits. Retailers are beginning to experiment with selling uglies in their own section at a discounted rate. Everyone wins with this set up, since the store makes money on a product that would otherwise be a loss and consumers gain access to healthy food at a reduced cost.   MM: What would you say are the public misconceptions about uglies? Figueiredo: There is a certain amount of wondering if a weird piece of fruit is diseased, but the biggest misconception I see is that people think all rejected produce is really deformed, like the stuff I post on Twitter. Most rejected uglies arent that ugly, theyre just not the standard retail size. That means normal-looking foods like apples and cucumbers get tossed out for being an inch too tall or too short, without ever seeing the inside of a supermarket. Home-growers and people at the farmers market are already comfortable with uglies. If we could get reject produce in grocery stores at a discount or in its own section, more people would get comfortable seeing, buying, and eating it. That would be great for health and the environment. MM: What gave you the idea to make your posts about uglies funny? Figueiredo: I was really inspired by the humor and light-hearted nature of Intermarche and Marcel Agency’s Inglorious Fruits and Vegetables campaign in France, and of course by the number of funny produce pics that were already out there. I thought “look how much attention Intermarche and Marcel brought to this issue with one campaign and one series of commercials. Maybe a constant, every day, social media campaign could do the same or even raise more awareness since it’s something people can see, have fun, and think about, every single day!” The funny quips and hashtags that started for me at some point in January were just what I saw in the produce and thought would be funny to add to the image to make it even more memorable. Plenty of people have posted images of funny produce but, by making a joke, or statement, or reference to pop culture or human looks or traits, you can make an even deeper connection. MM: Which vegetables tend to look the weirdest, or make the best posts? Figueiredo: Oh, carrots are my favorite. There are so many pictures of weird carrots that look like people, I could post about them all day. I have to focus on other vegetables so my followers dont have wind up with just pictures of carrots. Daikon radishes are also popular, some of them really look like people. One recent post looked like it was actually posing for the camera, it was very popular. With cherries in season now theyre pretty popular too, with little growths and weird shapes. MM: Whats your favorite item at the farmers market? Figueiredo: Pluots, or plucots, are just so sweet and tangy. I love them! Theyre in season and theyre everywhere right now. Pluots/­­plucots are a blended fruit: a cross-breed of plum and apricot. If you like either fruit, try these seasonal delights! MM: Do you participate in Meatless Monday? What recipes do you recommend for meals that put the spotlight on produce? Figueiredo: Yes! I do practice Meatless Monday. I try for it every week. Sometimes I slip up on Monday, so if that happens I make up for it on Tuesday. For meals I try to keep it simple - I spend most of my time on advocacy work, so that doesnt leave a lot of time for cooking. I like simple meals, a bean and cheese burrito or a salad with tofu tossed in are my staples. Make your own bean burritos this week for a fast and easy meatless meal.   At the heart of this campaign, theres a call to action. Seeing more ugly produce in the market (instead of the trash) means more healthy produce on the table. With more healthy produce available it gets even easier to cut out meat once a week and replace it with tasty meatless meals. To find out more about ugly fruits and vegetables and the projects Figueiredo is working on, click here. Have your own uglies to share? Snap a picture and tag @UglyFruitandVeg and @MeatlessMonday on Twitter, Facebook and Instagram. Want to learn more about food waste? Visit the Sustainable Table: Introduction to Food Waste page from the Grace Communications Foundation for more information and tips on taking action.   The post Talking Ugly Fruits and Vegetables with Food Waste Hero Jordan Figueiredo appeared first on Meatless Monday.

Cauliflower and Chickpea Curry

August 10 2015 Meatless Monday 

This fragrant curry is a delicious way to give cauliflower center stage. Packed with the flavors garlic, ginger and coconut milk, it makes an excellent weeknight meal, requiring only one skillet and 30 minutes of cooking. This recipe comes to us from Amber of Homemade Nutrition. Serves 4 - 1 teaspoon canola oil - 2 teaspoons garam masala - 1 teaspoon curry powder - 1/­­2 teaspoon turmeric - 1 garlic clove, chopped - 1 teaspoon fresh ginger, finely chopped or grated - 1 small head of cauliflower (about 3 1/­­2 cups), cut into florets - 1 cup low sodium cooked chickpeas, rinsed and drained - salt and pepper to taste - 1 cup low sodium canned crushed tomatoes - 1 cup coconut milk - chopped cilantro for garnish (optional) Heat a skillet over medium high heat. Add the oil, garam masala, curry powder, and turmeric and stir for about 30 seconds. Add the garlic, ginger, cauliflower, and chickpeas, and stir until the cauliflower and beans are evenly coated with the spices, about 2 minutes Add the crushed tomatoes, coconut milk, salt and pepper, reduce heat to low and simmer for about 25 minutes, stirring occasionally. Garnish with fresh chopped cilantro. Serve with whole grain naan or pita bread, or over a bed of brown rice. The post Cauliflower and Chickpea Curry appeared first on Meatless Monday.

Calabacitas Tacos

August 3 2015 Meatless Monday 

Calabacitas refers to a mexican side dish featuring summer’s bounty of squash, corn and peppers. Adding pinto beans to the mix gives the dish a boost of protein and makes it a hearty filling for meatless tacos! This recipe comes to us from Chef Ivy Stark of Dos Caminos and appears on the restaurant’s new Meatless Monday menu.  Makes 12 Tacos For the Tacos: - 12 corn tortillas - 24 ounces calabacitas mixture - 8 ounces salsa verde cruda - 12 ounces queso fresco - 12 slices grilled avocado - Chile-lime salt to taste   For the Calabacitas Mixture: - 1 tablespoon olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 1 medium summer squash, par roasted and diced - 2 poblano chile pepper, roasted, peeled, seeded and diced - 1 cup corn kernels - 1 cup cooked pinto beans - 1 teaspoon hot sauce - salt to taste   For the Chile Lime Sea Salt: - 4 tablespoons crushed dried chile de arbol - 4 tablespoons coarse sea salt - 8 lime, zest of - 2 tablespoons coriander seeds   For the Calabacitas Mixture: Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add squash and poblano pepper, and saute until just tender but still slightly crisp. Stir in corn, pinto beans and hot sauce and heat through. Season with salt to taste. For the Chile Lime Sea Salt: Mash together ingredients in a molcajete until combined. For the Tacos: Warm the calabacitas in a bit of olive oil and hot sauce, and divide among the three corn tortillas. Garnish with salsa verde cruda, grilled avocado slices, queso fresco and chile-lime sea salt. The post Calabacitas Tacos appeared first on Meatless Monday.

Red Pepper Pesto Pâté

July 27 2015 Meatless Monday 

Lemony white beans, red pepper with feta and a parsley pine nut pesto are layered to create this vibrant spread with flavors as bright as its looks. Bring this veggie pâté to your next potluck and serve with baguette rounds or pita bread. This recipe comes to us from Donna of Fab Frugal Food. Serves 20 For the white bean layer: - 2 15 ounce cans cannellini beans*, drained and rinsed 1 tablespoon lemon juice 1 tablespoon olive oil 1 tablespoon fresh oregano, minced - or - 1 teaspoon dried oregano 2 garlic cloves, pressed For the roasted red pepper layer: - 1 7 ounce jar roasted red bell peppers, drained and chopped 4 ounces feta cheese, crumbled For the pesto layer: - 2 garlic cloves 1 cup fresh basil leaves 1 cup Italian parsley leaves 1/­­4 cup pine nuts, toasted 3 tablespoons olive oil 1/­­2 cup low-fat ricotta cheese To complete the dish: - 1 3 ounce jar sun dried tomatoes, drained and chopped *also referred to as white kidney beans. Prepare a 10×5 inch loaf pan with a light coating of cooking spray or oil. To make the white bean layer: Mash the cannellini beans in large bowl. Combine the mashed beans, lemon juice, olive oil, oregano and garlic together in a food processor or blender. Blend until smooth and season to taste with salt and pepper. Spread the white bean mixture evenly on the bottom of the prepared pan. To make the roasted red pepper layer: Combine the peppers and feta in a food processor and blend until smooth. Spread the red pepper mixture evenly over white bean layer in the prepared pan. To make the pesto layer: Pulse the garlic in the food processor until minced. Add the basil, parsley and pine nuts and pulse until all ingredients are minced and thoroughly combined. With the food processor running, gradually add the oil to the garlic basil mixture through the processors feed tube. Process until smooth. Mix the ricotta into the pesto. Spread the pesto evenly over the red pepper layer. To complete the red pepper pesto pâté: Sprinkle the chopped sun dried tomatoes evenly over the pesto layer. Cover the dish with plastic wrap and refrigerate overnight. To unmold, invert the pâté onto a serving platter. Peel off the plastic wrap and enjoy. The post Red Pepper Pesto Pâté appeared first on Meatless Monday.

Summer Veggie Tips from FreshDirect

July 27 2015 Meatless Monday 

Summer Veggie Tips from FreshDirectPlanning your summertime menu? Enjoying a meatless meal is easy when youve got delicious, ripe vegetables to work with. FreshDirect and Meatless Monday have teamed up to bring you tips on the tastiest vegetables of summer and different ways to prepare them. Click through the slideshow below to see the tips we’ve put together and start enjoying these veggies while they are at the peak of freshness. Looking for more veggie ideas, or have your own tips to share? Join us on Twitter at 9:00pm ET, July 27 for a #MeatlessMondayChat with @FreshDirect and @MeatlessMonday. You’ll have the chance to win meatless meal prize kits and get even more delicious suggestions for the season! Tips on Tasty Summer Veggies Snow Peas Romaine Mushrooms Kabocha Squash Heirloom Tomatoes Corn Cabbage Bell Peppers Beets The post Summer Veggie Tips from FreshDirect appeared first on Meatless Monday.

Cauliflower Fried Rice

July 27 2015 Meatless Monday 

“Fried” rice may first call to mind notions of greasy takeout, but this cauliflower version is packed with nutrition! Finely chopped cauliflower takes the place of white rice in this dish, which also features a slew of healthy veggies. This recipe comes to us from Anne of Craving Something Healthy. Serves 6 - 1 small head of cauliflower, cut into florets - 2 tablespoons canola or peanut oil - 3 scallions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 4 eggs, lightly beaten (optional) - 1/­­2 cup sliced mushrooms - 1 1/­­2 cups shredded Napa or green cabbage - 1 cup shredded carrots - 1/­­4 cup cashews, roughly chopped - 1/­­4 cup low sodium soy sauce - 2 tablespoons hoisin sauce - 1 tablespoon sesame oil Place the cauliflower into the bowl of a food processor fitted with the chopping blade, and pulse about 20 times or until it resembles rice. Set aside. Heat oil in a saute pan on high heat, and add scallions, garlic and ginger. Saute for about 2 minutes. Add eggs if using, and mushrooms. Stir well so egg scrambles quickly. Add cabbage and carrots and combine all ingredients well. Reduce heat to low, and add soy sauce, hoisin sauce and sesame oil. Serve immediately. The post Cauliflower Fried Rice appeared first on Meatless Monday.

Golden Pepper & Parmesan Zucchini Pasta

July 13 2015 Meatless Monday 

This unique spin on pasta uses thinly sliced zucchini for noodles and switches up the sauce by featuring golden peppers rather than the traditional tomatoes. The result is a burst of summery flavor in a bowl. This recipe comes to us from Maria of Bean a Foodie. Serves 2 - 2 yellow peppers - 1 clove garlic - 1/­­2 cup grated parmesan cheese, plus more for serving - 1/­­3 cup ricotta cheese - 1/­­2 tsp salt and pepper - 1/­­4 cup fresh basil, roughly chopped - 2 medium zucchini Using a spiralizer or julienne peeler, slice/­­cut your zucchini into spaghetti like strands. Set aside. Pre heat broiled to high and place oven rack on the top most notch. Place both peppers in the oven underneath the broiled. Cook until skins are just blackened and blistered - about 2-3 minutes per side. This happens quickly, so dont leave the kitchen while you broil the peppers. Remove peppers from oven and allow to cool. Once cool enough to handle, peel away the blackened skin (though you can eat this if youd like a charred flavor). Remove stem and seeds and roughly chop. Place the peppers, garlic, parmesan cheese, ricotta cheese, salt and pepper into the bowl of a food processor. Process for about 30 seconds. Taste and adjust for seasonings. Process a few seconds more or until sauce is completely pureed. Heat a large sauté pan over medium high heat. Add in the pepper sauce and cook for about 7 minutes or until thickened slightly (water will be release from the zucchini when its cooked so sauce should be thick to prevent it from getting to watery). Add in the zucchini and cook for about 1-2 minutes or until zucchini is just barely tender. Toss with chopped basil and any extra parmesan cheese desired. Serve immediately! The post Golden Pepper & Parmesan Zucchini Pasta appeared first on Meatless Monday.

Spread of Western Diet Puts Global Health at Risk

July 13 2015 Meatless Monday 

Spread of Western Diet Puts Global Health at RiskRecently CNN reported on a high-risk trend: around the world, communities are adopting the so-called Western diet. Ian Myles of the U.S. National Institute of Allergy and Infectious Diseases describes the hallmarks of the Western diet as “...overconsumption of over-refined sugars, highly refined and saturated fats, animal protein and a reduced intake of plant-based fibers.” Globally, more and more people are living and working in cities and adopting a Western lifestyle – a trend thats starting to negatively affect diet and exercise habits. City life can lead to a larger income, but it leaves little time for exercise and supports convenient, rather than nutritious, food choices. “People around the world, as incomes go up, choose more calories and meat in their diet,” says David Tilman, professor of Ecology at the University of Minnesota. Unfortunately, as the Western diet spreads, so do the risks and diseases associated with it. Eating larger quantities of meats, processed foods, and refined sugars can lead to increased obesity and diabetes rates, higher cancer risks, and problems with the natural gut bacteria that aid in digestion. The diet packs a problematic one-two punch, simultaneously increasing health risks while decreasing fiber and nutritional value. The good news? According to Tilman, maintaining health while communities develop more Western appetites will be based on the “... voluntary choices people make.” Making conscious changes in diet can have an immediate impact on health; removing foods that strain the digestive system will start reducing inflammation right away, lowering the risk for many related concerns. Making healthier eating (less meat, fewer sugary/­­processed foods, more plants) a habit has even more long term health benefits. While the dietary habits of the West are becoming an international trend, making conscious choices about what and how much we consume is small, sustainable step we can make to keep ourselves and the planet healthy. The post Spread of Western Diet Puts Global Health at Risk appeared first on Meatless Monday.

Spinach Artichoke Pita Pizza

July 6 2015 Meatless Monday 

Artichoke hearts and fresh baby spinach top a whole wheat pita round coated with pesto. These pita pizzas quick to prepare and can be made in your toaster oven. This recipe comes from Jen of Appetite for Conversation. Serves 1 For the basic basil pesto: - 1/­­2 cup well-packed basil leaves - 1/­­6 cup extra virgin olive oil - 1 garlic clove, minced - 1/­­8 teaspoon black pepper, freshly ground - 1/­­8 cup Parmesan cheese, grated To complete the spinach artichoke pita pizza: - 1 round piece whole wheat pita bread - 1 tablespoon pesto - 1/­­2 cup fresh baby spinach, washed - 1/­­2 cup artichoke hearts, coarsely chopped - 1/­­4 cup part-skim mozzarella, shredded - 1 tablespoon parmesan cheese, shredded - Freshly ground black pepper, to taste To make the basic basil pesto: Place the basil, olive oil, garlic, black pepper and Parmesan together in a food processor. Process until smooth and set aside. Spread the pesto on the pita bread round. Save the leftover pesto in the refrigerator and use as a spread or dip. To complete the spinach artichoke pita pizza: Top the pesto pita with the spinach, artichoke hearts, mozzarella and parmesan. Season with black pepper. Place the pita pizza into a toaster oven or under a preheated broiler for about 5 minutes, or until the cheese is melted and the artichoke hearts begin to turn golden brown. The post Spinach Artichoke Pita Pizza appeared first on Meatless Monday.

Korean BBQ Tofu Tacos

June 29 2015 Meatless Monday 

These tacos are international fusion at its best as Korean BBQ spices flavor a Mexican dish that needs no grill. Tofu is marinated in chili, ginger and lime then sautéed in a wok, while cabbage brings a crunchy helping of vitamin K to the tasty tacos. This recipe comes to us from Kristina of FormerChef.com. Serves 5 For the tofu marinade: - 3 tablespoon low-sodium soy sauce - 1/­2 teaspoon chili garlic paste - 1 teaspoon ginger, minced - 2 teaspoon lime juice - 1 clove garlic, thinly sliced For the chili-soy vinaigrette: - 1/­2 teaspoon chili garlic paste - 2 tablespoons low-sodium soy sauce - 2 tablespoons rice wine vinegar - 3 tablespoons canola oil To complete the tacos: - 8 ounces firm tofu, diced into 1/­2 inch cubes - 1 tablespoon canola oil - 1 cup green cabbage, chopped - 1/­4 cup your favorite green tomatillo salsa - 10 green onions, sliced - 1 ounce cilantro, chopped - 1 lime, cut into wedges - 10 corn tortillas To marinate the tofu: In a medium bowl, combine soy sauce, chili garlic paste, fish sauce, ginger, lime juice and sliced garlic. Toss marinade with tofu and allow tofu to marinate for 1/­2 hour, stirring occasionally to ensure that the marinade is evenly distributed. To make the vinaigrette: In a small bowl, combine chili garlic paste, soy sauce, rice wine vinegar and canola oil. To complete the tacos: Dress the cabbage with the vinaigrette to taste. You may not need all of the vinaigrette. Toss the onions with the cilantro. Heat 1 tablespoon oil in a large wok over medium-high heat. Remove the tofu from the marinade using a slotted spoon and sauté in the wok for 2-3 minutes, or until tofu is heated through. Warm the corn tortillas by placing them on a skillet over medium heat for 1-2 minutes per side. Place a few spoonfuls of sautéed tofu in each warmed tortillas. Top with dressed cabbage, green salsa, green onions, cilantro and a squeeze of lime. The post Korean BBQ Tofu Tacos appeared first on Meatless Monday.

Cauliflower Buffalo Wing Bites

June 29 2015 Meatless Monday 

Let’s face it, half the appeal of buffalo wings is the spicy, vinegary, garlicky sauce. So why not give veggies the same treatment? Here, cauliflower florets are doused in hot sauce and breaded with Panko bread crumbs, which stay crispy and help to deliver the same crunch you’d expect from a chicken wing. This recipe comes to us from The Saucy Southerner. Serves 6 - 1 small head cauliflower, separated into bite-sized florets (about 5 cups) - 4 tablespoons butter, melted - 5 tablespoons hot sauce, such as Franks Hot Sauce - 1 tablespoon white vinegar -  1/­­2 teaspoon garlic powder - salt and ground black pepper, to taste - 2 cups Panko crumbs Preheat the oven to 375° F. Prepare a baking sheet lined with parchment paper. In a small bowl, add the melted butter, hot sauce, white vinegar, garlic powder, salt and pepper. Stir to combine. Place the Panko crumbs in a small, shallow bowl. Make an assembly line with the cauliflower florets, the sauce and the Panko crumbs. Use one hand to dip the florets into the sauce then drop it into the crumbs. Using the other hand, coat the floret well with the crumbs and place it on the baking sheet. Once all of the florets are coated, use a very light spray of cooking oil to coat the tops. This will help hold the crumbs in place, as well as aid in their browning. Place the baking sheet into the preheated oven and bake for 20-25 minutes, or until the crumbs are golden brown. Remove the baking sheet from the oven. If you have any remaining sauce, that can be lightly brushed onto the tops of the florets. Serve hot with Ranch or Blue Cheese dressing, carrot and celery sticks. The post Cauliflower Buffalo Wing Bites appeared first on Meatless Monday.

10 Red, White and Blue Recipes for the 4th

June 29 2015 Meatless Monday 

10 Red, White and Blue Recipes for the 4thThis Independence day don’t just wear red, white and blue – nosh on patriotic dishes, too! To inspire you we’ve rounded-up 10 tasty, meatless recipes from Meatless Monday bloggers and friends. Blueberry Salsa | Chickadee Says    Red, White & Blueberry Quinoa Salad | Apron Strings Blog Oahu Acai Breakfast Bowl | Veggie Chick Red, White and Blue Potato Salad | Real Food Forager Berry Blue Avocado Ice Cream | In My Bowl Watermelon Feta Tomato Salad | Sophisticated Pie Strawberry Fields Salad | Fit Foodie Mama Red, White & Blue Veggie Kabobs | Food & Fam American Flag Fruit Skewers | Apron Strings Blog Berry Patriotic Chia Seed Pudding | Tasting page    Still hungry? Add one of these 15 Mouthwatering Meatless Monday Burgers to the line-up!   The post 10 Red, White and Blue Recipes for the 4th appeared first on Meatless Monday.

Nutty Forbidden Rice, Roasted Beet & Kale Salad

June 22 2015 Meatless Monday 

Forbidden Rice, an ancient grain that was once exclusively eaten by Chinese Emperors, has long been praised for its health and longevity benefits. This weeks Meatless Monday recipe features this nutty-flavored rice that is also packed with antioxidants known as anthocyanins. This recipe comes to us from Eve of The Garden of Eating. Serves 4 For the salad: - 1 lb beets -  2/­­3 cup uncooked black rice - 1 1/­­3 cup water -  1/­­2 cup pecans, roughly chopped - 1 bunch kale, washed and dried, ribs removed, chopped or shredded For the dressing: - 2 tablespoons apple cider vinegar - 2 teaspoons olive oil - 1 tablespoon whole grain mustard - 1 clove garlic, pressed or minced - 1 teaspoon dried thyme - 2 teaspoons sea salt - Several grinds of black pepper and more to taste   Preheat oven to 400 degrees. Rinse the beets (no need to peel them) and position them on a sheet or two of tinfoil (you want a tight package so they end up kind of steaming in there), drizzle with olive oil and wrap them up well. Roast them for at least an hour and 15 minutes – depending on how large they are, it may take closer to two hours for them to cook all the way through – you can test by removing them and poking with a fork – they’re done when the fork sinks easily all the way into the middle of the largest beet. Remove and let cool until you can handle them without burning yourself. Remove the skins – they should slip off with ease and cut off the top and tail. Cut them into bite-sized chunks and set aside. Add the rice and water to a medium-sized pot with a tight-fitting lid, bring to a boil then reduce the heat to low, cover and simmer for 40 or so minutes. Fluff the rice. While the rice is cooking, make the dressing, mixing all the ingredients together well with a fork or a whisk. If you have a jar with a tight-fitting lid, you can also just cover it and shake well. Place the chopped kale, diced beets and rice in a pretty bowl that’s large enough to mix them all together in comfortably, drizzle the dressing over all and stir well to coat everything. Cover and put in the fridge to “stew” for a while – at least an hour and more is better. Toast the pecans for a few minutes until they’re nicely browned and crunchy. I toast mine on a sheet of recycled tinfoil in the toaster oven at 300 for about 5-6 minutes, shaking once to toast them evenly. When you’re ready to serve, top the salad with the pecans and toss well.   The post Nutty Forbidden Rice, Roasted Beet & Kale Salad appeared first on Meatless Monday.

Skipping Meat This Monday? Skip the Bottled Water, too.

June 22 2015 Meatless Monday 

Skipping Meat This Monday? Skip the Bottled Water, too.One reason Meatless Monday has caught on all over the world (38 countries and counting) is it’s a small, simple step each of us can take that can actually have a profound impact on the environment. For example, it takes approximately 1,850 gallons of water to produce a single pound of beef, verses just 39 gallons of water to produce a pound of vegetables. If we all skip meat one day a week that’s an incredible amount of water being conserved.  The same is true for energy, since meat production uses an enormous amount of fossil fuel energy compared with grain-based protein. And here’s another simple thing we can all do to benefit the environment – stop drinking bottled water. Instead drink tap water in refillable bottles. Just as with meat, producing bottled water uses a great deal of water. In fact it takes three times more water to make each plastic bottle as it does to fill it. The production of bottled water also uses an enormous amount of energy – the equivalent each year of what it takes to fuel 1.5 million cars.  In addition, transporting bottled water across thousands of miles spews carbon dioxide into the air, complicating our efforts to combat global climate change. Then there’s the energy spent cleaning up the billions of plastic bottles that are produced each year.  Sadly, only about a third of them get recycled.  The rest end up in landfills or littering our neighborhoods, parks, and waterways.  It seems like a huge amount of resources wasted when you consider people could simply be drinking tap water. Marketers have spent millions convincing us that bottled water is better than tap, but the truth is tap water regularly beats bottled water in taste tests.  In terms of safety, U.S. tap water is subject to more stringent safety regulations than bottled water.  And, as much as 40 percent of bottled water is actually tap water anyway! People who try Meatless Monday often discover they’re not missing a thing giving up meat one day a week and the same is true of people who try tap water – it tastes just fine.  If your local tap water does have a mineral or chlorine taste that’s easily remedied with a faucet filter or filtering pitcher. Going meatless once a week also saves money for many people, and there are definitely savings switching from bottled water to tap.  Drinking 2 liters of tap water a day costs about 50 cents.  Compare that with the cost of drinking 2 liters of bottled water a day – it’s huge! Many restaurants who feature Meatless Monday menus also promote tap water to customers.  Dig-Inn, a chain we recently profiled, says on their site, “In the name of mindfulness and sustainability, were dropping bottled water from now on…offering $2 reusable containers and a variety of seasonally infused filtered NYC water. Join the movement- #DROPTHEBOTTLE.” Another successful movement is “I Love NY Water” which uses the iconic logo to promote New York’s famous water to both tourists and residents, encouraging people to support “Refills not Landfills.” So consider enjoying your next Meatless Monday meal with a refillable bottle of tap water instead of a disposable plastic bottle.  The planet will thank you.         The post Skipping Meat This Monday? Skip the Bottled Water, too. appeared first on Meatless Monday.

Black-Eyed Pea Salad

June 15 2015 Meatless Monday 

Makes 8 servings Here’s a great recipe we discovered on allrecipes.com. Just toss together black-eyed peas and assorted colorful vegetables, sprinkle with a balsamic vinaigrette, and let flavors develop overnight. Easy to make and always a real hit. - 2 15.5-ounce cans black-eyed peas - 1 large tomato, chopped - 1 medium red bell pepper, chopped - 1 medium green bell pepper, chopped - 1/­2 red onion, diced - 1 stalk celery, chopped - 1 tablespoon chopped fresh parsley - 3 tablespoons balsamic vinegar - 2 tablespoons olive oil - salt and pepper to taste In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Pour over vegetables and toss. Cover and chill in the refrigerator at least 8 hours (or overnight). The post Black-Eyed Pea Salad appeared first on Meatless Monday.

Grilled Watermelon Pineapple Teriyaki Burger

June 15 2015 Meatless Monday 

Add a sweet twist to your veggie burger by topping it with grilled fruit! Teriyaki sauce and jerk seasoning add an additional flavor dimension to this summer dish, which comes together even faster than a traditional burger. This recipe comes to us from our friends at Beyond Meat. Serves 1 - 1 avocado - 2 teaspoons lemon juice - Salt - 1 teaspoon jerk seasoning - 1 veggie burger patty - 1 pineapple round - 1 seedless watermelon round - Teriyaki sauceSesame seed bun For the avocado spread, mash the flesh of one avocado with lemon juice and salt. Cook the veggie burger patty according to package instructions; cut the pineapple and watermelon to the size of your patty. Season the pineapple with the Jerk seasoning and grill the watermelon on preheated grill until marks are etched onto the watermelon. Build your burger, bottom bun, avocado, burger patty, teriyaki sauce, pineapple, watermelon, top bun. *Note: Nutrition information listed has been calculated using the Beast Burger from Beyond Meat. Using another brand of veggie burger will change the nutrition profile of final dish. The post Grilled Watermelon Pineapple Teriyaki Burger appeared first on Meatless Monday.

Real Men Grill Veggies

June 15 2015 Meatless Monday 

Real Men Grill Veggies Rip Esseltyn is a real man. Okay, he got the nickname Rip when he was two days old, not because of his lean ripped look.  But it fits.  An all-American swimmer in college, he became a world class triathlete, which is when he adopted a plant-strong diet. After ten years in that grueling profession he needed a break. Friends suggested he might want to be a firefighter. Its an awesome profession, said Rip. You help people, you save lives. Its like a big old slumber party. You get to go through red lights and stop signs with sirens blazing. And you do good deeds. Cook good food. No two shifts are ever the same. He applied to the Austin fire department, one of 4000 applying for twelve positions. Its more competitive than getting into Harvard, he joked. It took two years but in 1997, he made the transition from full time triathlete to full time firefighter. Triathlete, Texas firefighter, stand-up guy – he definitely qualifies as a real man.  And he grills veggies. And occasionally fruits. At the firehouse we had a nice grill in the backyard and we would grill every chance we got. Portabella mushrooms, bell peppers, corn on the cob, onions, every kind of squash you can imagine, white button mushrooms, romaine lettuce...oh and pineapples. I love grilling. Of course, when he first started at the firehouse, they were doing a lot of grilling but it wasnt veggies. Oh it was an abomination, recalled Rip. I like to say the four major food groups of the Texas male firefighter are:  Big old honking burgers with cheese and mayonnaise on white bread with a side of deep fried French fries; Beef fajitas with sour cream and cheese, full fatty beans and white rice – and if there are onions and bell peppers theyre slathered in oil and butterPizza with as much pepperoni, ham and hamburger meat you can throw on that guy; And the other food group is bluebell ice cream. They have bowls of bluebell for breakfast lunch and dinner. For years, he brought his own food, did his own thing. But then in April 2003, Rip was sitting out of the front porch of the fire station with a couple of his fellow firefighters and they made a bet on who had the lowest cholesterol. Its fortunate they did because one of the men, whose family had a history of heart disease, found out his cholesterol was 344 mg/­­dl. That put a scare into the whole crew and over a period of time they started to change what they ate. Rip challenged his friend with the dangerously high cholesterol to go all in with a plant-based diet for 28 days and see what happened. The cholesterol number plummeted to 197 mg/­­dl. That led Rip to develop the Engine 2 Diet which turned into a pilot study and eventually into a New York Times bestseller. In that book he shares some helpful grilling tips. Vegetables, fruits, and tofu and other meat substitutes are delicious when cooked over coals or a wood fire. Toss them lightly with a marinade first. Spray the bars of the grill with a fat-free cooking spray or employ one of those neat-o perforated skillets or cooking baskets. In his latest book, My Beef with Meat, he includes a recipe for BBQ Seitan Grilling Kabobs and a Grilled Romaine salad. He also warns that when youre grilling any kind of meat - chicken, beef, pork, or fish - what you are really doing is growing carcinogens on it. There are two that appear only in grilled meat: heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHS.)” He told us that the great thing about veggies is they dont have the inherent building blocks to create any of these carcinogens. Grill veggies and you get all char and no carcinogens. For the last five years Rips been working with Whole Foods to spread the word about eating plant-based food. He has a line of Engine 2 health food products, exclusive to Whole Foods, that includes everything from cereals and almond milk to pizza crust and veggie burgers. Finally, he talked with us about how fat and cholesterol in animal products can clog arteries to the heart, head, and…other extremities important to real men.  In contrast, when youre eating whole plant-based food it keeps your blood vessels useful and elastic.  “So Id say real men eat plants,” said Rip, “and drop the blue pill in exchange for a bunch of green leafy vegetables.   The post Real Men Grill Veggies appeared first on Meatless Monday.

Teen Chefs Win Scholarships with Meatless Monday Recipes

June 8 2015 Meatless Monday 

Teen Chefs Win Scholarships with Meatless Monday RecipesCareers through Culinary Arts Program (C-CAP) is a national non-profit thats been transforming lives for 25 years, helping prepare high school students for college, and careers in the restaurant and hospitality industry. Several years ago C-CAP teamed up with Meatless Monday to create a contest for high school seniors across the country aspiring to be future famous chefs: create innovative meatless recipes and win college scholarships. This years challenge was to create a recipe that turns a traditionally meat-based dish into a healthy plant-based dish. Students became head chefs in their classrooms, working with their culinary arts teachers to convert meat-based recipes by exploring and applying new cooking techniques and using vegetables, grains, and legumes as the basis of their dishes. Many were inspired to transform their family’s favorite meat dishes into healthier vegetarian options. The recipe submissions were judged on originality, flavor, healthfulness, ease of preparation, and writing ability. The judges evaluating the submissions for the C-CAP Meatless Monday Makeover Recipe Contest were: o  Kelvin Fernandez: Executive Chef, La Marina restaurant NYC o  Jason Weiner: Executive Chef, Almond, NYC and Bridgehampton o  Diana Rice, RD, Meatless Monday Recipe Editor o  Scott Uehlein, Corporate Chef, Canyon Ranch. And the 1st prize, a $5,000 scholarship went to... Jenna Kraus! For her Spaghetti and Meatballs Take #2. Jenna, a senior at Barry Goldwater High School in Arizona, used spaghetti squash as an alternative to pasta and replaced the ground meat with walnuts. The walnuts provided a similar texture and meaty aspect while making the dish vegetarian. In addition to the scholarship, Jenna and her teacher also won an all-inclusive stay at Canyon Ranch in Tucson, Arizona, where theyll be able to experience healthy cooking practices first-hand from Corporate Chef Scott Uehlein. 2nd prize, a $3,000 scholarship, went to Jacob Trinh from Delaware County Technical School in Philadelphia. His Cajun-plant Tacos are a spin on the classic fish tacos, only he replaced the fish with meaty eggplant. 3rd prize, a  $2,000 scholarship, went to Jonathan Hernandez from DuVal High School in Washington, D.C.  Jonathans Quinoa Veggie Burger with a Sweet Tomato Compote was a twist on the classic American hamburger, only using the high-protein grain quinoa instead of beef. “Through this contest, student chefs were guided by their teachers on recipe writing and development and were able to showcase their talent creating exciting meatless recipes,” enthused C-CAP president Susan Robbins. “We greatly appreciate The Monday Campaigns providing high school seniors with the opportunity for scholarships while promoting healthy eating in high schools and communities throughout the nation.” Sid Lerner, founder of the Meatless Monday movement, reiterated his support for the contest. We’re thrilled to team up with C-CAP for the annual recipe contest. Our goal is to motivate aspiring chefs to create tasty and healthy meatless meals. This year, we challenged C-CAP students to convert traditional meat-based dishes into meatless versions. We are excited for America to taste the winning C-CAP students’ imaginative meatless renditions.” Make these delicious recipes from the talented young chefs part of your Meatless Monday by clicking here. And youll be able to say, when they go on to become famous chefs at exclusive restaurants, that you sampled some of their earliest work. Acknowledgment:  Thank you to Ronzoni for its product contribution to the schools. The post Teen Chefs Win Scholarships with Meatless Monday Recipes appeared first on Meatless Monday.

Luxembourg Launches Meat Free Monday

June 1 2015 Meatless Monday 

Luxembourg Launches Meat Free MondayWhat country eats more meat per capita than any other in the world? If you guessed the U.S. you were close, but the burger-loving United States actually finished second to...Luxembourg!  That’s right, Luxembourg.  The only Grand Duchy in the world.  Small in size but big in terms of meat consumption, according to the U.N. Food and Agriculture Organization. Whether it’s Judd mat Gaardebounen (smoked collar of pork with broad beans), Thüringer (sausages that taste like a spicy version of German bratwurst) or Ardennes ham, Luxembourgers love their meat. So we were both surprised and excited to hear that there was interest forming a chapter of Meatless Monday. We were even more excited to meet one of their members – chef and food journalist Anne Faber (of Annes Kitchen) who was in the U.S. in April promoting her second cookbook. We sat down with her and started talking about what a logo might look like, and before you knew it a carrot was growing out of the words ‘Meat Free Luxembourg’  and we were getting fired up about a future launch. And now its happened! Meat Free Luxembourg took to the streets during National Vegetarian Week, armed with lots of fruit & veggies, some delicious-looking muffins, and someone dressed up as a chicken.   The charismatic Anne even managed to attract some media attention. Known as the Cultural Capital of Europe, Luxembourg is now not only the home of music, fine art, and wonderful architecture - its also home to Meat Free Monday. May it be good for the health of Luxembourgers as well as the health of our planet.             The post Luxembourg Launches Meat Free Monday appeared first on Meatless Monday.

Supreme Crispy Quinoa Vegetable Burgers

May 25 2015 Meatless Monday 

Featuring quinoa and beans for both flavor and protein, these veggie burgers are just as supremely satisfying as their meaty counterparts. This recipe comes to us from Corky, Lori, Dana and Tracy Pollan, authors of The Pollan Family Table and appears in the book’s Meatless Monday chapter. Serves 4 - 1/­­4 cup quinoa, rinsed and drained - 1/­­2 cup low-sodium vegetable broth - 1 cup organic canned black beans, rinsed and drained - 1 tablespoon finely chopped scallions - 1/­­2 cup peeled and finely chopped carrots - 1/­­4 cup plain breadcrumbs - 1 large clove garlic, minced - Kosher salt - Freshly ground black pepper - 1 large egg - 2 tablespoons extra virgin olive oil - 4 multigrain hamburger buns - 1 ripe avocado, thinly sliced (optional) - Your favorite burger toppings for serving Combine the quinoa and vegetable broth in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all the liquid is absorbed, about 10 minutes. Remove from the heat, set aside and let cool slightly. Meanwhile, in a large mixing bowl, mash the beans with a potato masher, making sure to leave a few chunks. Add the scallions, carrots, breadcrumbs, garlic, 1/­­2 teaspoon of salt, and 1/­­8 teaspoon of pepper and mix well. Add the cooked quinoa and the egg and combine. Using your hands, form the mixture into four individual patties and place on a platter. Heat a large nonstick skillet over medium-high heat. Add the oil and heat until shimmering. Reduce the heat to medium, place the patties in the pan, and cook until golden brown, about 5 minutes. Carefully flip and brown the other sides, about 5 minutes more. Assemble the burgers and buns on a platter. Top with slices of avocado, if desired, and serve with your favorite toppings.     The post Supreme Crispy Quinoa Vegetable Burgers appeared first on Meatless Monday.

15 Mouthwatering Meatless Monday Burgers

May 25 2015 Meatless Monday 

15 Mouthwatering Meatless Monday BurgersReady to get cooking this Memorial Day? Why not explore the endless array of flavors that veggie burgers can bring? From wasabi spiced adzuki bean burgers to chickpea patties with pineapple sauce, the options are endless and we’re sure you’ll find something here to please a crowd. Keep in mind that veggie burgers require a bit more TLC than the traditional variety since their produce-packed nature can make direct grilling a challenge. Either bake them indoors or check out a grilling tool like this one suggested by Meatless Monday blogger Lauren of The Salty Tomato. Hungry for more? Check out the Monday Burgers Cookbook for more of our favorite meatless burger recipes! Lentil Burgers | Veggie num num Spicy Chipotle Neat Burgers | My Darling Vegan Skinny Shitake-Black Bean Burgers with Spicty Aioli | Veggie Chick Tomato Basil Veggie Burgers | Oh My Veggies Grilled Portobello Mushroom Burgers | The Mountain Kitchen Mushroom Haloumi Burgers | The Mushroom Council and Souvlaki for the Soul Farro and White Bean Veggie Burgers | Sharon Palmer, RD Wasabi Spiced Adzuki Burgers |  Shruti Jain of The Natural Gourmet Institute Buffalo Black Bean Burgers + No Mayo Slaw | The Plant Eaters Manifesto Black Bean Veggie Burgers with Corn Salsa | Grab a Plate Butternut Squash Veggie Burger | The Salty Tomato Mushroom & Nut Burgers | Lydias Flexitarian Kitchen Greek Bean Burgers | C it Nutritionally Chickpea Burgers with Pineapple Sauce | The Kids Cook Monday Recipe and Dole Nutrition Beet Burgers | Green with Renvy The post 15 Mouthwatering Meatless Monday Burgers appeared first on Meatless Monday.

10 Indian Recipes for Meatless Monday

May 18 2015 Meatless Monday 

10 Indian Recipes for Meatless MondayIndian cuisine is rich with vegetarian offerings, making Indian recipes a perfect option for Meatless Monday. This Monday, why not explore one of these 10 recipes from our bloggers and friends? Many of these recipes call for specialty ingredients, such as garam masala, curry leaves, ghee and chilis, so planning a vegetarian Indian meal also provides a great excuse to take a trip to an ethnic market in your city or town. Matar Mushroom | Confused Bawarchis Tofu 65 | Chef Priyanka Sambar | Kamal Kitchen Tandoori Gobi | Cooking with Siri Mushroom Tikka Masala | Simply Vegetarian 777 Indian Spiced Tomato Soup | A Little Yumminess Mango Lassi with Chia Seeds | Spicie Foodie Palak Paneer | The Masala Girl Garam Masala Channa Dahl | Yes I am Vegan Lemon Ginger Peas | Journey Kitchen The post 10 Indian Recipes for Meatless Monday appeared first on Meatless Monday.

Acorn Squash with Fenugreek

May 18 2015 Meatless Monday 

Squash is cubed and cooked on the stove with fenugreek seeds, garlic, turmeric and dried chilies. The sautéed squashs natural sweetness is balanced by a splash of lime juice and a sprinkling of ground coriander in this flavorful side. This recipe comes to us from Prerna of Indian Simmer. Serves 8 - 1 medium acorn squash, skinned and seeded - 1 tablespoon canola or olive oil - 1 teaspoon fenugreek seeds* - 1 tablespoon garlic, freshly minced - 2 dried whole red chilies, broken into pieces - salt, to taste - 1 teaspoon turmeric powder - 1 tablespoon lemon or lime juice - 1/­­2 tablespoon brown sugar - 1 tablespoon ground coriander *Found in Indian markets or the spice section of some grocery stores. Chop the seeded squash into 1/­­2 inch cubes. Place the oil in a large wok or frying pan over medium heat. Add the fenugreek seeds and cook for about 1 minute, or until they start to sizzle. Add the garlic and dried chili pieces. Cook for 2-3 minutes more, or until the garlic begins to brown. Add the cubed squash and turmeric. Cover and cook, stirring occasionally, for about 6-8 minutes, or until the squash is about half cooked. Uncover, season with salt to taste. Cook, uncovered for another 6-8 minutes, or until the squash is cooked through. Season with the citrus, brown sugar and coriander powder. Mix well, taking care to ensure the ingredients are evenly distributed. Cook for about 1 minute more, or until the flavors come together. Divide into 8 portions and enjoy! The post Acorn Squash with Fenugreek appeared first on Meatless Monday.

Lemon Mint Quinoa Salad

May 11 2015 Meatless Monday 

This refreshing salad is simple, flavorful, filling and the perfect introduction to quinoa. The nutritious super grain is elevated with fresh flavors of lemon, mint, garlic and green onion, with a handful of almonds thrown in for an additional protein boost. This recipe comes to us from Marti of Tofu n Sprouts! Serves 2. - 1 cup quinoa*, rinsed & cooked to package directions - 3 green onions, sliced with tough ends removed - 1 tablespoon extra virgin olive oil - 1 clove garlic, crushed in a garlic press - 1 tablespoon fresh-squeezed lemon juice - 3 tablespoons fresh mint leaves, chopped - Salt and lemon-pepper, to taste - 1/­­4 cup almonds, chopped *Quinoa is a heart-healthy grain as well as a complete protein. It can be found in the grain section of most grocery stores. Feel free to substitute brown rice if you cant find quinoa. After quinoa has finished cooking, remove from heat and cool on a cookie sheet. Place the cooked and cooled quinoa, green onions, olive oil, garlic and lemon juice together in a large bowl. Stir until combined. Season with mint, salt and lemon-pepper. Mix well. Top the salad with the chopped almonds. Serve chilled or at room temperature. The post Lemon Mint Quinoa Salad appeared first on Meatless Monday.

Swiss Chard Poached Egg Toast

May 11 2015 Meatless Monday 

Swiss chard is sautéed with onion and garlic, then seasoned with red pepper flakes and nutmeg. This savory spiced green goes perfectly on toasted, finished with a delicately poached egg. This recipe comes to us from Elizabeth of Sophisticated Pie. Serves 4 - 4 eggs - 1 large bunch swiss chard - 1 tablespoon olive oil - 1/­­2 onion, minced - 2 cloves garlic, minced - 1/­­4 teaspoon red pepper flakes - 1/­­8 teaspoon nutmeg - salt and pepper, to taste - 4 large slices country bread, toasted To poach the eggs: Place 2 inches of water in a large saucepan over medium-high heat. Bring to a boil. Break the eggs into separate cups. Carefully slide the eggs into the water and quickly add 6 cups of water to the pot. Turn heat down to medium-low so that the water barely moves. Cook the eggs for about 4 minutes, or until the whites are firm by the yolks are still runny. Remove with a slotted spoon and set aside in a bowl until the Swiss Chard mixture is complete. To complete the Swiss Chard Poached Egg Toasts: Fill a large bowl of water and plunge the Swiss chard into the water to clean it. Let the chard sit in the water for a few minutes, letting the dirt fall to the bottom. Remove the chard, drain the water and repeat the process 3 more times, or until the chard is entirely clean. Dry the chard with a salad spinner or paper towels. Place the olive oil into a large sauté pan over medium-high heat. Add the onion and cook for 5-8 minutes, or until the onion is soft. Season the onion with garlic and red pepper flakes for about 30 seconds, stirring to incorporate the spices evenly. Add the chard to the pan and season with the nutmeg. Season with salt and pepper to taste. Place the chard mixture in 4 even portions to top the toast. Top with 1 poached egg per plate, season with salt and pepper and enjoy! The post Swiss Chard Poached Egg Toast appeared first on Meatless Monday.

Join us for a Twitter Chat about Vegetarian Flavors

May 7 2015 Meatless Monday 

Join us for a Twitter Chat about Vegetarian FlavorsNew to vegetarian cooking or simply want to pick up some kitchen tricks for Meatless Monday? Join us on Monday, May 11th at 8pm ET for a Twitter chat with Karen Page and Andrew Dornenburg, author and photographer of The Vegetarian Flavor Bible! The Vegetarian Flavor Bible is NOT your average cookbook. The heart of the book is an A -Z guide of ingredients (Acai to Zucchini blossoms) and the produce, spices, herbs, and other seasonings that best pair with and enhance their flavors. Not sure what to do with those ramps you scored at the farmers market? Consult The Vegetarian Flavor Bible and youll learn that they go well with asparagus, peas, eggs, parsley and cheese. Sounds like the beginnings of a Meatless Monday Spring Frittata to us! Mondays Twitter chat is not only your chance to share your favorite vegetarian flavor pairings, but also to confess what stumps you in the kitchen and get some advice from the experts! Plus, two lucky participants will win copies of The Vegetarian Flavor Bible. To join the conversation, log on to Twitter at 8pm ET on Monday, May 11th. Follow @MeatlessMonday for the chat questions and use the hashtag #MeatlessMondayChat in all of your responses.  Hope to see you there! The post Join us for a Twitter Chat about Vegetarian Flavors appeared first on Meatless Monday.

Mango Chayote Sunflower Seed Salad

May 4 2015 Meatless Monday 

Crunchy chayote is tossed with sweet mango, crisp bell pepper and red onion. A cilantro lime vinaigrette dresses the chayote mango micro green salad, topped off with toasted sunflower seeds. This recipe comes to us from Karen of Sprouts in the Hood. Serves 4 For the cilantro dressing: - 1 bunch cilantro leaves, stems removed - 2 garlic cloves, peeled - 1 medium red onion, quartered - juice of 3 limes To complete the Mango Chayote Sunflower Seed Salad: - 1 chayote*, cut into julienne - 1 mango, diced - or - 1 papaya, diced - 1 red pepper, diced - 1 medium red onion, thinly sliced - 1 teaspoon salt - juice of 1 lime - 8 cups micro greens - 1 cup toasted sunflower seeds *Found in Mexican markets or the produce section of most grocery stores. To make the cilantro dressing: Place the cilantro, garlic, red onion and lime juice into a food processor. Puree and set aside. To complete the Mango Chaoyte Sunflower Seed Salad: Place the chayote, mango or papaya, red pepper and red onion into a medium sized bowl. Season with the lime juice and salt. Refrigerate and let sit for 2-3 hours. Divide the microgreens into 4 portions. Top with the Mango Chayote mixture and dress with the cilantro dressing, to taste. Sprinkle the sunflower seeds on top and enjoy. The post Mango Chayote Sunflower Seed Salad appeared first on Meatless Monday.

Delicious Ways to Go Mexican and Meatless

May 4 2015 Meatless Monday 

Delicious Ways to Go Mexican and MeatlessIt’s true, Cinco de Mayo does not fall on a Monday this year. But if your May 4th Meatless Monday leaves you so inspired that you want to continue it into Tuesday, we have several delicious suggestions for meatless Mexican dishes.   Cinco de Mayo is also known as the Anniversary of the Battle of Puebla.  For those who like their Meatless Mondays with a side of history, heres the backstory: on May 5, 1862, the outmanned Mexican army defeated the French in the Battle of Puebla. Though the French would capture Mexico City one year later and take control of the country for several years, the Battle of Puebla, and the Cinco de Mayo celebrations that began cropping up almost immediately in Puebla and in American towns, became a celebration of Mexican unity and patriotism. A good argument can be made that Cinco de Mayo is essentially an American holiday that honors Mexican culture and heritage. From the time of our own Civil War and until the 1980s, Cinco de Mayo was a relatively low key celebration marked primarily in cities with large Mexican-American populations, such as Los Angeles, Houston and Chicago. But in recent decades-especially as food and beverage marketers have increased their Cinco de Mayo budgets-the day has grown exponentially in popularity, including weekend long celebrations in cities such as Denver and Phoenix. Here at Meatless Monday, we mark the day by embracing and sharing Mexicos rich culinary traditions. If you think about it, Mexico has been meatless for centuries. The foundation of native Mesoamerican food dating back thousands of years includes corn, beans and a range of chili peppers. These ancient-and meatless-items remain Mexican staples. Corn, for millenia, has remained the basic starch of Mexico. The strong, essential flavors of chili peppers define all Mexican cooking, and can take a epicurean up and down the Scoville scale. With generous helpings of indigenous beans, vegetables and flavors such as tomatoes, squash, avocados, cocoa and vanilla, plus regional foods like bananas, guava, mangoes, pears and pineapple, and you have all the ingredients for a colorful Mexican meal. Below are six mouthwatering meatless recipes that can be part of your Cinco de Mayo celebration.  Corn & Black Bean Burritos; 2 ways to make Tostadas with vegetables; a Huevos Rancheros recipe that’s a spin on the classic Mexican breakfast; a green salad with fruits and sunflower seeds;  and Chimichurri Quinoa Stuffed Artichokes.   Chimichurri Artichokes Ambercup Squash Tacos Chipotle Corn Huevos Rancheros Vegetable Tostadas Corn Black Bean Burritos Mango Chayote Sunflower Seed The post Delicious Ways to Go Mexican and Meatless appeared first on Meatless Monday.

Fettuccine Florentine

April 27 2015 Meatless Monday 

Mushrooms and garlic are seasoned slightly spicy and then tossed with sun dried tomatoes, spinach and pasta. This simple supper is terrific served with a mixed green salad and crusty bread. This recipe comes to us from Trudy of Veggie.Num.Num. Serves 4 - 8 oz fettuccine, cooked according to package instructions - 1 tablespoons olive oil - 1 fresh red chili pepper, diced - or - 1 teaspoon diced bottled red chili - 2 cloves garlic, diced - 6 large flat mushrooms, sliced - salt and pepper, to taste - 1 cup low fat evaporated milk - or - 1 cup low fat non-dairy powdered milk - 1 large bunch of fresh spinach, roughly chopped - cup parmesan cheese or nondairy parmesan, freshly grated -  1/­­4 cup parsley, chopped - 6 sun dried tomatoes, diced Heat olive oil in a large heavy-based pan over medium-high heat. Add the garlic and chili and cook for 3-5 minutes, or until soft and fragrant. Add the mushrooms to the pan and cook for about 3-4 minutes, or until soft and browned. Season with salt and pepper to taste and toss well. Reduce heat to low and add the evaporated milk. Slowly stir for about 5 minutes, or until liquid has reduced by three quarters. Add the cooked fettuccine, spinach, parmesan, parsley and semi-dried tomatoes to the pan. Toss for 2-3 minutes, or until spinach is wilted and fettuccine is well incorporated. Served topped with a little extra parsley and fresh cracked pepper. The post Fettuccine Florentine appeared first on Meatless Monday.

Bell Pepper Breakfast Burrito

April 27 2015 Meatless Monday 

Bell peppers, mushrooms and tofu are sautéed and seasoned savory with garlic powder, turmeric, agave syrup and apple cider vinegar. Spinach and pepper jack cheese are folded into the tasty tofu and wrapped in a tortilla. This recipe comes to us from Kathy of Happy, Healthy Life. Serves 6 - 1 tablespoon non hydrogenated margarine - 3/­­4 cup bell pepper, diced - 1 cup mushrooms, diced - 18 ounces firm tofu, drained, pressed and diced - 1 teaspoon garlic powder - 1/­­8 teaspoons black pepper - 1 1/­­2 teaspoons turmeric - 3/­­4 teaspoons salt - 1 teaspoon olive oil - 2 teaspoons agave syrup* - 1 teaspoon liquid smoke* - 1 tablespoon apple cider vinegar - 1 cup spinach, chopped - 1/­­4 cup pepper jack cheese - or - 1/­­4 cup dairy free pepper jack cheese - 6 large flour tortillas *Found at health food stores or the health food or spice section of some grocery stores. Preheat an oven to 300 degrees. Place the margarine in a sauté pan over medium-high heat. Add the bell pepper, mushrooms and tofu. Season with the garlic powder, pepper, turmeric, salt, olive oil, agave syrup, liquid smoke and apple cider vinegar, stirring with a wooden spoon to ensure seasonings are evenly distributed. Cook, stirring, for 5 minutes, or until the tofu has reached desired consistency. Run the tortillas under water and place in the oven for about 3 minutes, or until the tortillas are soft and warm. Fold the spinach and pepper jack into the tofu mushroom bell pepper mixture. Take off the heat. Plate the warmed tortillas and spoon 6 portions of the tofu mushroom bell pepper mixture into the tortillas. Fold like a burrito and enjoy. The post Bell Pepper Breakfast Burrito appeared first on Meatless Monday.

Healthy Food Meets Fast Food

April 27 2015 Meatless Monday 

Healthy Food Meets Fast FoodYou often hear that people would eat healthier if it was cheaper and easier - if healthy food was as accessible as fast food. Two years ago, author and columnist for the NY Times, Mark Bittman, wrote an article titled, Yes, Healthful Fast Food is Possible. But Edible? He profiled several budding restaurant chains who were looking to close that gap between fast food and healthy (even vegan) food produced with sustainability in mind. It appears two years later that theres progress if not yet perfection. One chain Bittman focused on was Veggie Grill. Greg Dollarhyde, the CEO (Chief Energizing Officer in his parlance) recently described what the typical consumer wants. Make it better for me, but I don’t want to give anything up. I want less salt, no antibiotics, no trans-fats, more fruits, more veggies. I don’t go out to restaurants to give stuff up; I go to restaurants to be tantalized.” The Santa Monica fast-casual restaurant chain, which serves exclusively plant-based food, was launched in 2006 and has grown to 28 restaurants on the West Coast. They purposely avoid labels like vegan or vegetarian. In their manifesto they say about their diners, We see you with eyes wide open. As one of us. Not as a diet, but as a person, as someone seeking out the vegetable. We think of you as veggie positive.” Veggie Grill says that their biggest growth has been among typical meat-eating consumers and semi-vegetarians who are looking to eat more whole grains and fresh vegetables. The founders of Sweetgreen were still in college when they opened their first restaurant, in past because they just wanted a healthy place to eat. Theyre popular build a bowl concept has spawned locations in six states as well as eleven stores in the District of Columbia. There are vegan options but also bowls featuring chicken and salmon, bowls full of green leafy vegetables and also full of grains like organic while rice and quinoa. Sweetgreen core values emphasize authentic food, thinking sustainably, and connecting with people through food - helping you live the sweet life. To that end theyve held music festivals with healthy food and 20,000 fans They want to make eating healthy easy, fun, and approachable. Long lines can undermine the fast food concept, but they may not think thats a terrible problem to have. Bittman also looked at Lyfe Kitchen, saying, Lyfe has the pedigree, menu, financing, plan and ambition to take on the major chains. The company is trying to build 250 locations in the next five years and QSR has already wondered whether it will become the Whole Foods of fast food. Lyfe has begun in six California cities as well as Chicago, New York, Boulder, and Dallas, so they certainly seem on their way to fulfill their mission of bringing delicious, healthy and socially responsible dining options to people across the country. When they tell their Lyfe story on their site, they emphasize that there is something for everyone from carnivores to vegans, and that every dish has fewer than 600 calories. They strive for organic whenever possible, locally-sourced produce and responsibly raised meats. According to data from Technomic, sales at healthy fast-casual chains totaled about $384 million in 2014, up almost 30 percent from 2013. The National Restaurant Association does an Industry Forecast every year and for 2015 the top five menu trends they cited for Tableservice restaurants include: Locally grown produce; Environmental Sustainability; Healthful kids meals; and Natural ingredients/­­minimally processed food. Hudson Riehle of the National Restaurant Associations research and knowledge group said that consumers, want to be able to follow their personal preferences and philosophies no matter where or how they choose to dine. So, its only natural that culinary themes like local sourcing, sustainability and nutrition top our list of menu trends for 2015. In a recent article titled, Vegetables take center plate as fast food chains expand, AP reporter Kelli Kennedy asked, The chains might be prospering, but is the Meatless Monday crowd strong enough to give these healthy chains staying power on a national scale? Harry Balzer, of the Chicago-based consumer research firm NPD Group, believes, It will be harder for them to become McDonalds. I dont think it will be harder for them to survive. All have gained popularity on the coasts, but are far from being accepted nationally. There are also many operational challenges. Sustainability takes time and effort, and serving fresh unprocessed foods and organic ingredients is expensive and more difficult than deep frying or microwaving frozen food. One thing is certain - those practicing Meatless Monday have more and more options, and the demand their creating is making more possible than ever before.   The post Healthy Food Meets Fast Food appeared first on Meatless Monday.

Maple Almond Pecan Scones

April 20 2015 Meatless Monday 

The dough of these breakfast pastries is made from ground pecans, almonds and oats then seasoned with cinnamon and vanilla. These healthy scones are naturally sweetened with maple syrup to give your morning a hearty hello which welcomes autumn. This recipe comes to us from Christy, The Blissful Chef. Serves 8 - 1/­2 cup pecans - 1/­2 cup almonds - 1/­2 cup rolled oats - 2 cups barley flour* - 1/­4 teaspoon salt - 3 teaspoons baking powder - 1 teaspoon cinnamon - 1/­3 cup unsweetened applesauce - 1/­3 cup maple syrup - 2 tablespoons safflower oil, melted - 1 tablespoon vanilla extract - 1/­4 cup pecans, chopped - or - 1/­4 cup almonds, chopped - 2 tablespoons maple syrup, for glazing the scones - apricot or blueberry jam, for garnish** *found in the flour, baking or health food sections of most grocery stores. Substitute wheat flour if barley flour is unavailable.   **optional. Preheat an oven to 375 degrees. Prepare a baking sheet with a sheet of parchment paper. Sprinkle a little flour on the parchment paper. Place the pecans, almonds and rolled oats in a food processor and pulse until the mixture becomes a fine meal and no chunks of nut or oat remain. Place the oat nut meal in a large mixing bowl. Add the barley flour, salt, baking powder and cinnamon to the mixing bowl. Stir until combined. In a separate small bowl, mix together the applesauce, maple syrup, oil and vanilla extract. Stir until combined. Carefully fold in the nuts. Slowly add the wet ingredients to the dry ingredients. Mix together with a spatula and fork or with your hands until the batter forms a firm dough ball. Transfer the dough to the prepared baking sheet. Gently press the dough into an 8-inch circle, then cut it into 8 pieces with a sharp knife. You do not need to separate the wedges. With a pastry brush, glaze the tops of the unbaked scones with the additional maple syrup. Bake for 15-20 minutes, or until scones are cooked through. Cool slightly, then transfer to a cooling rack. Spread with fruit jam, if using, and enjoy. The post Maple Almond Pecan Scones appeared first on Meatless Monday.

Easy Veggie Lo Mein

April 20 2015 Meatless Monday 

This recipe is a quick version of the Chinese takeout favorite. Pack in the veggies with cabbage, mushrooms, carrot, celery and snow peas or use whatever seasonal produce you have on hand. This recipe comes to us from Karen of The Tasty Bite. Serves 4 For the sauce: - 2 tbsp. reduced sodium soy sauce, or more, to taste - 2 tsp. sugar - 1 tsp. sesame oil - 1 tsp. fresh ginger, grated - 1/­­2 tsp. Sriracha or chili-garlic sauce (optional) For the lo mein: - 8 oz egg noodles - 1 tbsp vegetable oil - 3 cloves garlic, minced - 8 oz mushrooms, sliced - 1 carrot, julienned - 1 stalk celery, sliced thinly - 1 cup cabbage, shredded - 1/­­2 cup snow peas, trimmed In a small bowl, whisk together soy sauce, sugar, sesame oil, and ginger. Set aside. In a large pot of boiling water, cook egg noodles according to package instructions. Drain, toss with a bit of oil to prevent sticking, and set aside. Heat oil in a large skillet or wok over high heat. Add garlic and cook until just fragrant, about 30 seconds. Stir in mushrooms, carrot, celery, cabbage, and snow peas. Cook, tossing frequently, until the vegetable are crisp-tender, about 3 minutes. Add the cooked egg noodles and sauce to the skillet, then toss gently to combine. Serve immediately. The post Easy Veggie Lo Mein appeared first on Meatless Monday.

Join Meatless Monday in Celebrating Earth Day 2015

April 20 2015 Meatless Monday 

Join Meatless Monday in Celebrating Earth Day 2015 April 22nd is Earth Day, and if youre wondering what you can do to show your love for our planet, joining the global Meatless Monday movement is a great place to start. The more we find out about the strain meat production is putting on the environment, the more significant skipping meat once a week becomes. Freshwater depletion is one of the ecological concerns raised by industrial meat production. According to the Center for a Livable Future at the Johns Hopkins Bloomberg Schools of Public Health, an estimated 1,600 gallons of water are involved in producing just one pound of feedlot beef. The info graphic below puts it in a more individualized context. So if youve been showering under a trickle to conserve water, well good for you...but perhaps you should also look at how eating meat is impacting your water “footprint.”  A great resource for this is the water footprint calculator available at Watercalculator.org. Climate change is another area of concern impacted by meat production. Globally, livestock production is responsible for an estimated 14.5 percent of greenhouse gas emissions from human activities. Put another way, less meat, less heat. As this other info graphic shows, if everyone in the world signed on to do Meatless Monday it would have the same impact on greenhouse gas emissions as taking about 240 million cars off the road each year. Deforestation is also a consequence of high meat consumption. Over 18 percent of the Brazilian Amazon rainforest has been cleared since 1970, primarily for cattle ranching. Then theres nutrient pollution. Waste from animal feeding operations can pollute waterways, dramatically altering aquatic ecosystems. In addition to going meatless on Monday, there are many other things you can do to be kind to our planet. Purchasing locally grown food is a great way to not only get delicious seasonal produce but to cut down on the fuel used to transport food. You can use the The Eat Well Guide to help you find farmers markets, as well as grocery stores and restaurants that support local farmers. Join all those on 6 continents and in 35 countries who have taken the pledge to go meatless on Monday. Whether its called Lunes Sin Carne (Mexico) or Luntiang Lunes (Philippines), skipping meat once a week is a small, simple step that can have a big impact. So give back to our wonderful planet that gives so much to us. Happy Earth Day!   The post Join Meatless Monday in Celebrating Earth Day 2015 appeared first on Meatless Monday.

Asparagus Wild Rice Frittata

April 13 2015 Meatless Monday 

Delicately seasoned with basil and lemon rind, this frittata spotlights the contrasting flavors asparagus, green onions and grape tomatoes. Wild rice brings an earthy nuttiness and makes the dish a light meal in itself. This recipe comes to us from our friends at myrecipes.com. Serves 4 - cooking spray - 2 tablespoons water - 1/­­2 teaspoon salt - 1/­­4 teaspoon freshly ground black pepper - 5 large eggs - 4 large egg whites - 1 cup asparagus, sliced into 1 inch pieces - 1 garlic clove, minced - 1 cup green onions, thinly sliced - 1/­­2 cup grape tomatoes, halved - 1/­­2 cup wild rice, cooked according to package directions - 1/­­4 cup fresh basil, thinly sliced - 1 teaspoon lemon rind, grated - 1 ounce goat cheese, crumbled Preheat broiler. Prepare a large nonstick skillet with cooking spray. In a medium sized bowl, combine water, salt, pepper, eggs and egg whites. Whisk until ingredients are mixed and set aside. Heat the prepared skillet over medium high heat. Sauté the asparagus and garlic for 2 minutes, or until the garlic begins to become fragrant. Add the green onions and sauté for 1 minute, or until the asparagus begins to soften, but is still crisp. Add the grape tomatoes, cooked rice, sliced basil and lemon rind. Stir to combine thoroughly and cook for 1 minute, or until the rice and vegetables are heated through. Reduce heat to medium. Spread out the vegetable rice mixture in an even layer in the skillet. Sprinkle with the crumbled goat cheese. Pour the egg mixture into the skillet and cook for 4 minutes, or until the eggs have almost set. Wrap the handle of the pan with foil and broil for 4 minutes, or until the frittata is golden brown. The post Asparagus Wild Rice Frittata appeared first on Meatless Monday.

Controversy Over Dietary Guidelines Continues

April 13 2015 Meatless Monday 

Controversy Over Dietary Guidelines Continues Michele Simon, President of Eat Drink Politics.com and author of Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back, stopped by our office this week. Shes working with My Plate, My Planet, and other groups supporting the recommendations of the Dietary Guidelines Advisory Committee, that call for eating less red meat and less processed meat for both environmental and health reasons. Here are some excerpts from what she had to say: On understanding the Dietary Guidelines Advisory Committee: Every five years, a scientific committee is formed - organized by the government but not government people - mostly academics and scientific experts - who come together and spend two years researching the latest science to update what we know now about how to eat right. And this is a very intensive process. They have public hearings, a comment period, they really do their homework. On why you should care: While its true that most Americans dont pay much attention to dietary advice from the government, the guidelines are still important as an education tool, and the government does put out many materials that come from these guidelines. For years it was the ‘Food Pyramid’, then it morphed into My Plate showing that you should fill half your plate with fruits & vegetables – which was a big accomplishment for the government to say that in the last revision. And just as important is how the government uses the guidelines as the basis for its food assistance program, which makes sense.   If the federal government is going to use our tax dollars for things like school meals, they should be based on some kind of federal guidelines. Thats really why this is so important. Its a federal policy-making tool, even though most people know it as the food pyramid or some government messaging that may not seem so relevant. On why the committees recommendations are getting so much attention: For the first time, the committee took up the issue of sustainability and from the get-go that caused some controversy. It shouldnt be so crazy that when were talking about health, the idea of where our food comes from should matter. But the meat industry is very threatened by the idea that we should be connecting the sources of our food supply to the dietary guidelines. So - no surprise to many of us – it turns out theres a direct connection between meat production and the environment. The committee actually went further and said eating more of a plant-based diet and less animal foods is whats best for the environment AND our health. Thats not rocket science. Science has told us this for decades. But the scientific committee is addressing this issue in a very thoughtful way. So in addition to the recommendation that the guidelines take into account sustainability, they also squarely landed on red meat and processed meat being unhealthy. Specifically on a health basis. Everyones up in arms over the sustainability piece because the meat industry wants to say thats not in the jurisdiction, or within the expertise of this committee. But whats squarely in their expertise is health. And they were very plain that a diet with too much red meat and processed meat is bad for your health. Its related to a number of poor health outcomes including heart disease, cancers, diabetes, etc. On what YOU can do: Were in a comment period right now and its really important that our voices get heard. Its not often that the federal government asks the public to tell them what you think. So, because theres such an obvious connection between the message of eat less meat and the Meatless Monday campaign, I think everyone that supports Meatless Monday should support the scientific recommendations, specifically to eat less red meat and processed meat and in general to support a plant-based diet for our health and the health of the environment. You can leave comments at DietaryGuidliness.gov. or go to MyPlateMyPlanet.org and use their talking points.  The more comments the government gets, the more support the Committees recommendations will have. On how she feels about Meatless Monday: I love Meatless Mondays because...as someone whos been an advocate for a plant-based diet for many years I feel like people tend to get put off, scared by messaging telling them to give up meat for the rest of their lives. Asking for just one day a week is hard to argue with...I make this argument with my vegan friends - youll save more animals getting more people to cut down on their meat consumption than you will getting fewer people to cut out their meat consumption. Do the math, thats what I say... And the evidence shows that Monday is the day people are most willing to pay more attention to their health. Plus, people do like to get caught up in something with their friends like, hey, were doing this together!   And providing resources & support – people need that. Because we have a society of meat-eaters. Its in the air. Its everywhere you go. And by creating a campaign that gives people the support they need to cut out meat that one day a week they can feel like theyre part of something great and its not complete deprivation which what people think a lot of people think a life without meat can be. Also, its just got a nice ring to it: Meatless Monday!  So, I just think its brilliant. We would like to thank Michele for taking the time to speak with us.  We will  keep you updated on her efforts to support the advisory committee’s recommendations. The post Controversy Over Dietary Guidelines Continues appeared first on Meatless Monday.

Sweet Potato Frittata

April 6 2015 Meatless Monday 

Sweet potato is sautéed with onion until crisp while eggs are seasoned with oregano and thyme. This hearty breakfast boasts both sweet and salty flavors as roasted sunflower seeds finish the dish with a delightful crunch. This recipe comes to us from Karen of Sprouts in the Hood. Serves 4 - 1 tablespoon olive oil - 1 medium onion, diced - 1/­­2 sweet potato, sliced - 5 eggs, well beaten - 1/­­4 cup nonfat milk - 1/­­2 cup low fat cheddar cheese, grated - 1/­­4 teaspoon dried oregano - 1/­­4 teaspoon dried thyme - 1/­­2 teaspoon salt - 1/­­2 teaspoon pepper - 1/­­8 cup sunflower seeds, roasted Place the olive oil in an 8 inch skillet over medium heat. Add the onion and the sweet potato and cook for about 10 minutes, or until the sweet potato is cooked through and slightly crispy. Set aside. Pour the beaten eggs into a separate medium bowl. Stir in the milk and grated cheese. Season with the oregano, thyme, salt and pepper and stir to combine. Add the egg milk mixture and the sautéed sweet potato mixture to the skillet. Stir until the sautéed sweet potatoes are they evenly distributed in the egg mixture. Turn heat down to low and cook for an additional 10 minutes, or until the eggs are almost firm. Turn on the broiler. Place the skillet under the broiler for 1-3 minutes, or until the top is lightly browned. Set aside and let sit for 10-15 minutes. Loosen the frittata from the skillet by running a knife around the edges. Flip onto a platter and remove the skillet. Garnish with roasted sunflower seeds, cut into 4 slices and enjoy. The post Sweet Potato Frittata appeared first on Meatless Monday.

Green Buddha Bowl with Spinach and Asparagus

April 6 2015 Meatless Monday 

Celebrate spring with a nourishing bowl packed to the brim with the first produce the season has to offer. Baby spinach and asparagus sing of spring, while quinoa and avocado round out the meal. This recipe comes to us from Jen of Driftwood Gardens. Serves 1 - 1/­­2 cup uncooked quinoa - 1 cup vegetable broth - Baby spinach leaves - Half an avocado, chopped - Several pieces of asparagus - 1 large clove garlic, chopped - 1 tablespoon olive oil (or to taste) - Dressing of your choice - Handful of sliced almonds Boil vegetable broth, then add quinoa, bring to a simmer, cover and cook about 15 minutes While quinoa cooks, put asparagus spears on a baking sheet, sprinkle with garlic and drizzle olive oil over. Cook in 350 degree oven for about 15 minutes. To assemble bowl, put cooked quinoa in the bottom, cover with some baby spinach leaves, add a few spears of roasted asparagus, and the chopped avocado. Drizzle with dressing of your choice and sprinkle some sliced almonds over top. The post Green Buddha Bowl with Spinach and Asparagus appeared first on Meatless Monday.

Students at UB Explore Meatless Monday

April 6 2015 Meatless Monday 

Students at UB Explore Meatless Monday   We recently stumbled upon a wonderful blog created by students at the University at Buffalo to share their personal experiences about trying Meatless Monday. In addition to posting recipes and photos of what theyve been cooking up on Mondays, they explore how going meatless on Mondays impacts other days of the week and affects those around them. Their responses are candid and full of insight, so we want to share a few of them. Stephanie I: This marks the 4th week I have participated in meatless Monday. Things have been going pretty smoothly. I thought it would be a lot harder to find something meatless...but if your eyes are open...there are plenty of choices! Many commented on how it led to them try new foods.  Connie W: Overall, I was quite satisfied with this weeks meatless Monday even though I didnt know what to eat but I managed to find something delicious and easy to make. I hope that everyone will be willing to try different cuisines from all the world because it allows us to experience what each culture has to offer.  Connie W. It also sometimes led their friends to try new things. Rachel D:  Going meatless on Mondays has mainly impacted my own outlook on food but it’s definitely opened up my friends to some weird and interesting new dishes. I feel like even just planning out one day a week starts a ripple effect for all the other days of the week to continually eat cleaner and without meat; I can’t say I mind it. Alice L had a similar experience with her roommate:  I noticed this week that Meatless Monday has been getting easier and easier. It was easy because I planned what to eat on Sunday. Again, I do feel healthier doing the Meatless Monday...my roommate loved the congee and sweet potatoes I made. She also felt healthier eating those meals. Overall I enjoyed this weeks Meatless Monday.  Alice L.   As we all know, some weeks are easier than others. Cristina L: I definitely planned poorly and kind of not at all. I think in the future I need to be more on top of it. That may be a reason why its so difficult for people to limit meat: convenience. Its easy for me to grab whatever I want at the store and not have to think much about how it effects the environment. Sometimes family members were affected.  Meagan R: Going meatless this Monday affected my mom back at home while on spring break. Over break I explained the project to her and she was very surprised on the connection of our food choice and the affect they can have on the environment. She said that she was going to start trying to go meatless on Mondays both for her health as well as for the environment. Kareema C seemed to think it was worth the effort: As the weeks go on I just find Meatless Monday to be easier and easier. I will not go as far as to say I love it or I can do it all the time but I do understand why we need to do it. If everyone did this we would live in such a healthier world. So I will keep trying to do a meatless day every week. This is a small taste of what you’ll find at UB Meatless Mondays.  We hope they continue going meatless on Mondays and keep sharing their unique perspectives. Thanks for the inspiration! Photo by T. Susan Chang for NPR The post Students at UB Explore Meatless Monday appeared first on Meatless Monday.

Spinach, Artichoke and Kale Lasagna

March 30 2015 Meatless Monday 

For a unique spin on lasagna, try skipping the tomato sauce in favor of a béchamel, which allows the flavors of the leafy greens and artichokes to shine. This recipe comes to us from Patricia of Grab A Plate. Serves 9 For the béchamel - 3 cups milk - 5 tablespoons butter - 4 tablespoons flour - 2 teaspoons salt - 1/­­2 teaspoon nutmeg For the lasagna - 9 lasagna noodles - 2 tablespoons olive oil - 1/­­4 cup diced yellow onion - 2 garlic cloves, minced - 1-1/­­2 cups vegetable broth - 1/­­4 teaspoon ground black pepper - 2 cups (tightly packed) fresh spinach leaves - 2 cups (loosely packed) kale, chopped into 2-inch strips - 1 (12-ounce) jar marinated artichoke hearts, drained and chopped - 1/­­3 cup ricotta cheese - 1/­­2 cup shredded mozzarella cheese - 2 tablespoons grated Parmesan cheese - Nonstick cooking spray For the béchamel Add the butter to a sauté pan over medium-low heat. Once melted, add the flour and whisk constantly until golden, about 3-5 minutes. Heat the milk in a separate pan. Just before the milk boils, remove it from the heat. Add the milk to the butter mixture, about 1 cup at a time, whisking as you go, until all the milk is added. Bring the mixture to a boil, then reduce the heat, just so its not boiling over. Cook for about 10 minutes. Remove it from the heat and stir in the salt and nutmeg. Set aside. For the lasagna Preheat the oven to 375 degrees. Spray a 9×12-inch baking dish with the nonstick spray and set it aside. As you make the béchamel, cook the lasagna noodles according to the package directions. Add the oil to a large skillet over medium heat. When hot, add the onion and cook for 3-4 minutes, or until they soften. Add the garlic and cook for about 30 seconds. Add the vegetable broth and black pepper, and bring the mixture to a boil. Add the kale to the skillet and cook until it softens, 3-4 minutes. Remove the skillet from the heat and add the spinach. Mix and allow the spinach to wilt. Add the chopped artichoke to the mixture and toss to combine. There shouldnt be much liquid left in the skillet, but if there is, just drain it off. Spread a thin layer of the béchamel mixture over the bottom of the pan (you may need to warm the sauce slightly to keep it spreadable, as it may thicken as it cools). Add a layer of lasagna noodles (3) over the béchamel. I trimmed the ends of the noodles so they would fit in the pan. Spread a thin layer of the béchamel over the noodles, followed by 1/­­2 the vegetable mixture. Evenly dollop 1/­­2 the ricotta cheese over the vegetable mixture. Sprinkle 1/­­2 of the mozzarella cheese on the top. Repeat with 3 lasagna noodles, a thin layer of béchamel, the remaining vegetable mixture, the remaining ricotta, and the remaining mozzarella cheese. Finish by placing 3 lasagna noodles over the top. Spread a thin layer of béchamel evenly over the top of the noodles, not quite to the edges, and sprinkle with the grated Parmesan cheese. Cover with foil and bake for about 15 minutes. Remove the foil and continue to bake for about 5 minutes or until the top begins to turn golden. You can finish by placing the lasagna under the broiler for 15-30 seconds to turn the cheese more golden, watching carefully so it doesnt burn. Remove from the oven and allow it to cool slightly before cutting and serving. The post Spinach, Artichoke and Kale Lasagna appeared first on Meatless Monday.

Sir Paul Speaks and Sings About Meat Free Monday

March 30 2015 Meatless Monday 

Sir Paul Speaks and Sings About Meat Free Monday Earlier this month a Road to Paris reception was held at Bloomberg Philanthropies in New York City.  The Road to Paris is a campaign for businesses, financiers, cities and regions, to support the historic opportunity of a global climate deal in Paris, at the United Nations COP21 climate conference in 2015.  Sir Paul McCartney was in attendance and shared a few words about a cause he has been passionate about for many years, Meat Free Monday. We have a campaign in England, its called Meat Free Monday, here its called Meatless Monday, same thing, and we just encourage people to not eat meat on the Monday.   And the idea is that that one day can make a huge difference. He went on to cite the following statistic: if someone gives up meat every Monday for a year its the equivalent in terms of greenhouse gases and emissions, of them not driving their car for an entire month. Not only goes going meatless one day a week make a difference for the planet, hes observed that it also makes a difference in peoples lives. I find so many people want to do their bit,” said the former Beatle, “but they dont know how to do it…but this is a very doable idea that people, when they get into it, love! They start thinking about what they are going to eat on Monday, they have to actually think about what they are eating. Its all really very interesting. Its very compassionate to animals, obviously, its very good for your health, and moreover, in this context, its damn good for the planet!  Thanks to the efforts of Paul, Mary and Stella McCartney, along with the staff at Meat Free Monday, over 847,000 people have pledged their support, including Sir Richard Branson, Kevin Spacey and Ricky Gervais. Theyve also enlisted schools, universities, and businesses, and feature a breadth of delicious recipes on their site, many created by well-known chefs. To celebrate Meat Free Mondays fifth anniversary, they recently invited fans to pick a lyric from Paul McCartneys song Meat Free Monday and represent that lyric in a creative way. They received thousands of entries, from Sweden to South Africa, Tahiti to Taiwan, with images taken on beaches, in restaurants, on top of mountains and even under water!  The Meatless Monday animals got into the act, too, with a sign of their own. As the song lyric says: Meat Free Monday.  It’s a fun day. And it’s happening all around the world.       The post Sir Paul Speaks and Sings About Meat Free Monday appeared first on Meatless Monday.

Red Enchilada Stacks with Spicy Roasted Mushrooms

March 23 2015 Meatless Monday 

These easy, umami-packed enchilada stacks are a simple way to satisfy your craving for a meatless Mexican meal without all the work of stuffing and rolling each enchilada! This recipe comes to us from Stefanie of Sarcastic Cooking. Serves 4   - 2 tablespoons canned tomato sauce - 1/­­4 cup olive oil - 1 tablespoon pureed canned chipotle in adobo sauce - 1 teaspoon chili powder - 1 teaspoon taco seasoning - 1/­­2 teaspoon salt - 1/­­4 teaspoon black pepper - 1/­­2 teaspoon dried oregano - pinch of crushed red pepper flakes - A couple dashes of hot sauce - 6 ounces shiitake mushrooms, stems removed and sliced - 10 ounces button mushrooms, stems removed and sliced - 8 jarred cherry peppers, drained and chopped - 1/­­3 cup diced red onion - 12 small flour/­­corn tortillas - 1 cup red enchilada sauce - 1 1/­­2 cups shredded queso fresco Preheat the oven to 325 degrees F. Line a medium baking sheet with foil and set off to the side. Whisk together the tomato sauce, olive oil, chipotle puree, chili seasoning, taco seasoning, oregano, salt, pepper, crushed red pepper flakes, and hot sauce in a medium mixing bowl. Add the mushrooms, red onion, and cherry peppers. Mix to evenly coat and combine. Lay the mushroom mixture out on the prepared baking sheet in one even layer. Bake for 25 minutes, flip and then bake for 20 minutes more until crisp. Wrap the tortillas in a damp paper towel and then microwave for 60-90 seconds until warm and pliable. Add the enchilada sauce to a small skillet. Heat over medium until the sauce starts to simmer. Reduce heat slightly. Dip each warm tortilla into the sauce and then place on serving plate. Sprinkle a large pinch of cheese on top of the hot sauce. Do the same to two more tortillas so it is three total in a stack. Top each stack with two spoonfuls of the roasted mushroom mixture. Continue that process until four stacks have been made. Serve each stack with fresh cilantro and guacamole. The post Red Enchilada Stacks with Spicy Roasted Mushrooms appeared first on Meatless Monday.

Spinach Mushroom Strata

March 23 2015 Meatless Monday 

Cremini mushrooms are sautéed until golden, then tossed with spinach, Swiss cheese and whole-wheat bread. This egg white breakfast casserole is perfect for busy group brunches, as the convenient assembly occurs the night before serving, so when morning comes, simply take it out and bake it until browned. This recipe comes to us from Stephanie, The Recipe Renovator. Serves 6 - 1 tablespoon olive oil - 6 ounces cremini mushrooms, sliced - 10 ounces frozen spinach, thawed and squeezed dry - 8 ounces Swiss cheese - 12 egg whites - 1 1/­­2 cups nonfat milk - 1/­­4 teaspoon salt - 1/­­4 teaspoon black pepper - 6 slices day old whole-wheat bread, cubed Spray a 9 X 13 inch baking dish with light coating of cooking spray. Heat the olive oil in a frying pan over medium high heat. Add the sliced mushrooms and sauté for 4-6 minutes, or until golden brown. Pour the egg whites and milk together in a large bowl. Season with the salt and pepper and mix until blended. Put the bread cubes, sautéed mushrooms, thawed spinach and Swiss cheese in the dish in even layers. Pour the egg white milk mixture over the layers. Cover with foil and refrigerate overnight. Preheat the oven to 350 degrees. Bake strata uncovered for 1 hour, or until risen, puffed and browned. The post Spinach Mushroom Strata appeared first on Meatless Monday.

The Latest Restaurant to Offer Meatless Monday is a Steakhouse.

March 23 2015 Meatless Monday 

The Latest Restaurant to Offer Meatless Monday is a Steakhouse.   Gabrieles Italian Steakhouse in Greenwich is the quintessential steakhouse. The stately dining room is framed by dark wood floors, Venetian plaster walls, and a coffered ceiling. The bar, with its wood-burning stone fireplace, feels like an elegant social club. But thanks to a suggestion from a loyal patron and friend, the steak house is the latest restaurant to join the Meatless Monday movement. When it was first suggested to me it seemed...kind of bizarre. I mean, were a steakhouse, said Managing Partner/­­ Maître d’ Tony Capasso. But people can still come here and order a steak. There are just more options for vegetarians or anyone who wants to have a healthier day on Monday, to reboot their diet. According to Mr. Capasso they picked up about 30 reservations that first Monday, March 2nd. Someone saw the Meatless Monday sign and said, You dont serve meat on Mondays? Sure we do, its just about giving people more options Its all positive because people can have whatever they want here.   While there are several salads and other meat-free items on their regular menu, the first Meatless Monday offering was risotto primavera and trenette, a homemade pasta, with a truffle puree. It was a big hit. Since then the chef has tried new things every week, recently using quinoa instead of rice in a dish. Whatever your reason is – people wanting to be healthy, the environment, if youre an animal lover - we just want to give people options, said Mr. Capasso, who brings over 30 years of food and wine expertise to Gabrielles. This is new to me, like the quinoa, but were having fun and learning as we go. At Gabrielles theyre looking forward to creating many new healthy dishes for fans of Meatless Monday. The post The Latest Restaurant to Offer Meatless Monday is a Steakhouse. appeared first on Meatless Monday.

Potatoes Colcannon

March 16 2015 Meatless Monday 

Looking to add a little green to your potatoes this St. Patrick’s Day? Colcannon is one of Ireland’s many traditional potato dishes. It combines creamy mashed potatoes and hearty, nutritious greens. Here, it’s made with another Irish favorite, cabbage, but it is commonly prepared with kale as well. This recipe comes to us from Emily of the meal planning site and app, Cooking Planit. Serves 4-6 - 2 cups green cabbage - 1/­­2 cup onions - 2 lbs. Russet or baking potatoes - 4 tbsp unsalted butter - 1/­­2 cup heavy cream - black pepper - kosher salt - 1 tbsp. extra virgin olive oil Peel the potatoes and cut into 1 inch cubes. Place in a large pot and cover with cold water by about 1 inch. Place the pot on the stove. Cut an onion into 1/­­4 inch dice to measure the indicated amount. Cut the root end off the head of green cabbage. Stand upright on this flat end and cut in half down the center. Remove the core from 1 half, lay it flat and slice crosswise into long strips. Cut strips into 1/­­2 inch pieces to measure the indicated amount. Turn the heat on high under the pot of potatoes. Proceed with next step as water comes to a boil. Once water is boiling, cook the potatoes until tender and easily fall apart when pierced with a fork, about [10-15 minutes]. Heat a medium saute pan over medium heat. Add olive oil and warm. Once oil is warm, add the onions and saute until softened and slightly translucent. Do not brown. Add the cabbage. Season with salt and pepper and saute until soft and fragrant, about 8-10 minutes. Stir often. Do not brown. Once cabbage is ready, remove from heat and transfer to a clean bowl or platter. Place butter in a medium microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted. Once butter is melted, stir in heavy cream. Place the strained potatoes back in the pot and place the pot over medium heat. Cook out excess moisture, stirring often for about 3-5 minutes. Once potatoes are dried out, remove from heat and use a potato masher or potato ricer to mash the potatoes until smooth. Once the potatoes are smooth, place back over low heat and pour in about 1/­­3 of the melted butter and cream mixture. Stir until the liquid is absorbed, then pour in another 1/­­3 of the mixture. Continue this process until all the butter and cream mixture is absorbed into the potatoes, then stir in the cabbage and onion mixture. Season with salt and pepper to taste. Remove from heat once mixture is smooth and all ingredients are well incorporated. Cover until ready to serve. Transfer potatoes colcannon to a serving dish or dinner plates and serve warm! The post Potatoes Colcannon appeared first on Meatless Monday.

Green Tea Pesto Pasta

March 16 2015 Meatless Monday 

Celebrate St. Patrick’s Day and National Nutrition month with this colorful springtime dish, which gets a nutrient boost not only from green peas and basil, but from green tea as well! This recipe comes to us from Jackie Newgent, RDN, The Natural Culinary Nutritionist. Serves 4 - 1/­­3 cup unsweetened freshly-brewed green tea, warm or chilled, or to taste - 2 tablespoons pine nuts, pan-toasted - 2 tablespoons extra-virgin olive oil - 1 tablespoon fresh lemon juice - 2 to 3 large cloves garlic - 3/­­4 teaspoon sea salt, or to taste - 1/­­8 teaspoon dried hot pepper flakes, or to taste - 1/­­2 cup packed (3/­­4 ounce) fresh basil leaves + sprigs for garnish - 1/­­2 cup fresh or frozen baby sweet peas - 2/­­3 cup no-salt-added canned or cooked garbanzo beans - 10 ounces pasta of choice, such as whole grain penne rigate - 1 teaspoon lemon zest (optional) Add the tea, pine nuts, oil, lemon juice, garlic, salt, hot pepper flakes, and basil leaves to a blender and puree into a smooth sauce. Add the peas and beans and puree until creamy. Adjust seasoning. Cook the pasta according to package directions. Drain and return to the pan. Add the creamy pesto and cook while stirring over low heat until fully heated, about 2 minutes. Add additional tea if necessary for desired consistency. Adjust seasoning. Transfer to a large serving bowl or individual bowls. Sprinkle with lemon zest (if using), garnish with the basil sprigs, and serve. The post Green Tea Pesto Pasta appeared first on Meatless Monday.

Walnut Burger Announces the Winners of the #Go Nuts for Meatless Monday Recipe Contest

March 16 2015 Meatless Monday 

Walnut Burger Announces the Winners of the #Go Nuts for Meatless Monday Recipe Contest  Comprised of California walnuts, Wisconsin cheese, and some select secret ingredients, the Walnut Burger is beloved by vegetarians and meat eaters alike. But as the Jenkins family, who created the Walnut Burger, will tell you, it may come as a burger but it can quickly be transformed into a veggie ball, a pizza topping, or who knows what else. Which is why their contest, which invited people to go nuts was such a great idea -all those clever culinary artists out there could boldly take the Walnut Burger to places it had never gone before. Walnut Burger began in the back kitchen of the Jenkins family restaurant in small town Wisconsin, where Mama & Papa Jenkins cooked up a tasty meatless burger that impressed both vegetarians and meat lovers.   Its still a family business with Mama & Papa now joined by daughter Kestrel and son Forest, on a mission to bring the Walnut Burgers flavor and healthy benefits to more of the world. Kestrel Jenkins publicly thanked all those who had entered the recipe contest and said they had inspired the family to think about new and innovative ways to use the Walnut Burger. It was super fun to see so many unique creations come through the pipeline. Submissions were judged by members of the Meatless Monday staff led by R.D. Diana Rice, and were based on originality, ingredient combinations, and the quality of the photos. First place went to...drumroll please...Brittany & Bretts Walnut Burger Enchiladas. Brittany, a graduate student studying nutrition, loves being in the kitchen, and takes pride in serving up delicious creations for those around her to enjoy.   If shes the brains of the operation then Brett must be the taste buds. Runner up: Mikaela & Milous : Walnut Burger Crepes . This recipe is perfect for picky toddlers as you can hide some lovely dark greens like kale and spinach inside the pancake mixture, said Mikaela, Mom of the adorable sue chef shown in the photo. The amazing cheesy walnut burger flavor is loved by every kid I have served this to. AND the recipe is so easy, its a great one to cook together with your kids. Runner up: Sams Walnut Burger Shepherds Pie . Sam, whos an outdoorsman and loves a good brew, came up with a recipe that pairs perfectly with an Idaho dark beer. Any of these three recipes would make for a delicious Meatless Monday. So, it appears that the winners of the contest were actually all of us who get to try these recipes. Thank you to Walnut Burger and the three winners.   The post Walnut Burger Announces the Winners of the #Go Nuts for Meatless Monday Recipe Contest appeared first on Meatless Monday.

Morel Mushroom Po’ Boys

March 9 2015 Meatless Monday 

Earthy morel mushrooms are coated in Cajun seasoning and panko breadcrumbs for a light crunch before they are cooked in a skillet. Heirloom tomato slices and butter lettuce leaves balance the morels and a tofu based garlic aioli is spread on the hoagie buns will satisfy any mayonnaise craving. This recipe comes to us from Danica of Soundly Vegan. Serves 2 For the mushroom filling: - 1 tablespoon flax seed* - 1 cup water - 1 tablespoon and 1/­­2 teaspoon low sodium Cajun Seasoning** - 10 large morel mushrooms, cut into quarters*** - 1/­­4 cup brown rice flour - 1 cup panko bread crumbs - canola oil, for preparing the skillet - salt, to taste For the garlicky tofu aoili: - 4 ounces extra firm silken tofu - 5 garlic cloves - 1/­­3 cup olive oil - 1.5 teaspoon Dijon mustard - juice of 1/­­2 lemon - non-dairy milk, to taste - salt and pepper, to taste To complete the Morel Mushroom Po’ Boys: - 1 heirloom tomato, sliced - 4 leaves butter lettuce - 2 hoagie buns *Found in health food stores or the health food section of most grocery stores. ** Low sodium Cajun seasoning is sold in most grocery stores, but if time allows try making your own. ***Morels are complexly flavored mushroom  which hit peak season in early Spring. If Morel mushrooms are not available, try substituting another flavorful mushroom like shiitakes or hen of the woods mushrooms. To prepare the morel mushroom filling: Place the flax seeds with the water in a blender and pulse until foamy. Pour into a bowl. Place the brown rice flour in a separate bowl and season with 1/­­2 teaspoon Cajun seasoning. Toss to combine. Place the panko breadcrumbs into another separate bowl and season the breadcrumbs with 1 tablespoon Cajun seasoning. Mix well. Prepare a skillet with a coating of Canola oil. Place the skillet over medium-high heat. Toss the morel mushroom quarters lightly in some brown rice flour. Shake off the excess and dredge them in the flax wash.  Allow the excess flax wash to drip off the morels before coating them with the seasoned panko bread crumbs. Place the coated mushroom quarters in the heated skillet and cook 3-4 minutes, or until browned on the bottom. Flip and cook another 3-4 minutes or until the morel mushrooms are browned on both sides. Season a sprinkling of salt and place on a bed of paper towels. Pat dry with a paper towel on top. To prepare the garlicky tofu aioli:   Add the tofu, olive oil, garlic, mustard and lemon juice to a blender. Pulse until well combined. Add the non-dairy milk until desired consistency is reached. Season with salt and pepper to taste. To complete the Morel Mushroom Po Boys: Coat each side of the hoagie with garlicky tofu aioli to taste. Save the leftover aioli in the refrigerator and use in place of mayonnaise in a future cooking project. Evenly divide the lettuces leaves and tomato slices between the two hoagie buns. Top with equal amounts of the morel mushrooms, close the hoagies and enjoy! The post Morel Mushroom Po’ Boys appeared first on Meatless Monday.

The Meatball Shop’s Veggie Balls

March 9 2015 Meatless Monday 

Featuring hearty lentils, mushrooms and walnuts, this recipe is sure to hit the spot next time a meatball craving hits. Serve with your favorite pesto or marinara sauce. This recipe comes to us from our friends at The Meatball Shop. Serves 6 (makes about 2 dozen 1 1/­­2-inch meatballs) - 2 cups lentils - 1/­­4 cup plus 2 tablespoons olive oil - 1 large onion, chopped - 2 carrots, chopped - 2 celery stalks, chopped - 1 garlic clove, minced - 1 tablespoon chopped fresh thyme - 2 teaspoons salt - 3 tablespoons tomato paste - 8 ounces button mushrooms, wiped clean and sliced - 3 large eggs - 1/­­2 cup grated Parmesan cheese - 1/­­2 cup bread crumbs - 1/­­2 cup chopped fresh parsley - 1/­­4 cup finely chopped walnuts Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are so (but not falling apart), about 25 minutes. Drain the lentils and allow to cool. Add 1/­­4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture. Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refr igerator for 25 minutes. Preheat the oven to 400 degrees F. Drizzle the remaining 2 tablespoons olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. Roll the mixture into round, golf ball-sized meatballs (about 1 1/­­2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/­­4 -inch of space between the balls and place in even rows vertically and horizontally to form a grid. Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes on the baking dish before serving. The post The Meatball Shop’s Veggie Balls appeared first on Meatless Monday.

It’s National Meatball Day. Have a Ball!

March 9 2015 Meatless Monday 

It’s National Meatball Day. Have a Ball! March 9th, 2015 is National Meatball Day. Its also National Get-Over-It Day and National Napping Day (welcome back Daylight Savings Time) but the one worth celebrating is definitely Meatball Day. And to commemorate this important holiday, all of The Meatball Shop  locations in New York City will be kicking off a new partnership with Meatless Monday. It’ll be a whole new ballgame, with some very special vegetarian meatballs to follow. Or should we say meatless meatballs?  Actually, The Meatball Shop calls them ‘Veggie Balls’ which is more accurate and they have a place of pride among the other ‘Naked Balls’ on the menu. The Meatball Shop got the ball rolling five years ago on Manhattans Lower East Side, and from day one people have been lining up to get in. The brilliant collaboration of boyhood friends Michael Chernow and Chef Daniel Holzman, there are now five locations in Manhattan and one in Brooklyn.  These two dynamic restaurateurs are really building momentum – think of that stone in Raiders of the Lost Ark as a giant meatball rumbling forward – that kind of momentum. Daniel may be a master of meatballs, but he also has a deep and abiding love of vegetables. Having been a chef at both vegetarian and vegan restaurants, he savors the seasonality that vegetables bring to the table. From the outset Daniel offered a veggie ball on the menu, and currently there are also veggie heroes, veggie sliders, a wealth of green sides, and the famous Kitchen Sink Salad. The story behind the kitchen sink: Michael would always ask his partner to make him a salad for lunch with whatever vegetables were handy and a couple of balls on top. Patrons saw Michael eating it at the bar and said, Hey, I want one of those. Wheres that on the menu?  These two always have their eye on the ball, so they quickly added it to the menu where it’s lived ever since. Given his love of vegetables, Daniel didnt take lightly the challenge of creating a veggie ball for his menu. Shying away from ingredients like seitan (I didnt want it to feel like a fake-meat meatball) he embraced one of his favorite legumes: the lentil. I love the flavor, the profile, the texture, the mouth-feel of lentils, he said. Asked if recipe creation involves much trial & error, he said, At this point, I know what makes a great meatball. Its kind of like being a musician - you get to know the instrument and then you can just play. If you want to celebrate National Meatball Day at the mecca of meatballs, get to Williamsburg or one of the five Manhattan locations . And don’t be surprised if, on Mondays to come, you see new options such as broccoli and cheddar balls For all the Meatless Monday fans spread across 37 countries who cant get to a Meatball shop, Daniel has graciously provided his original veggie ball recipe . So, have a ball!   The post It’s National Meatball Day. Have a Ball! appeared first on Meatless Monday.

Chimichurri Quinoa Stuffed Artichokes

March 2 2015 Meatless Monday 

This dish features quinoa seasoned with lemon juice, mint and parsley, served in a steamed artichoke. You’ll have extra quinoa after you’ve stuffed all the artichokes so stretch your leftovers to make a chimichurri salad featuring this heart healthy grain. This recipe comes to us from Erin of Living and Loving in LA. Serves 4 - 4 artichokes, cleaned, stems and tough pointy leaf tops trimmed off - 2 cloves garlic - Juice from 3 lemons - 1 cup quinoa, rinsed well and drained - 2 cups flat-leaf parsley - 1/­­2 cup mint leaves - 1/­­3 cup apple cider vinegar - 1/­­3 cup olive oil - 1 teaspoon salt - 1/­­2 teaspoon black pepper - 1/­­2 teaspoon low sodium seasoned salt* - 1 teaspoon red pepper flakes - 4 tomatoes, diced - extra mint leaves, for garnish *low sodium seasoned salt is sold in the spice section of most grocery stores, but if time allows we suggest making your own low sodium seasoned salt. To cook the artichokes: Place the trimmed artichokes stem down in a large in a large heavy-bottomed pot on the stove. Fill pot half-way with water. Add the 2 cloves of garlic and the juice from one of the lemons. Turn heat up to high and cover, bring water to a boil and reduce heat to maintain a steady simmer. Cook for 40 minutes-1 hour, or until leaves pull out easily from the artichoke. Set aside to cool for at least 15 minutes. To cook the quinoa: Bring 2 cups of salted water to a boil over medium-high heat. Add the quinoa, cover and reduce heat to simmer. Cook for 12 minutes or until the water is absorbed. Fluff with a fork and set aside. To make the chimichurri sauce: Place parsley, mint, vinegar, olive oil, salt, black pepper, seasoned salt and red pepper flakes and the juice of the remaining 2 lemons in a blender or food processor. Liquefy. To complete the chimichurri quinoa stuffed artichokes: Season the diced tomato with salt and pepper to taste. Place the quinoa in a large bowl and combine with the diced tomatoes and chimichurri sauce from the blender. Using tongs or your fingers, remove the center leaves from the artichokes. Scrape out the fuzzy “choke’ with a spoon. Be careful to avoid scraping out the artichoke heart when you remove the choke. Stuff each artichoke with chimichurri seasoned quinoa until full. Garnish with any extra mint leaves and enjoy! The post Chimichurri Quinoa Stuffed Artichokes appeared first on Meatless Monday.

Hearty White Bean & Millet Soup

March 2 2015 Meatless Monday 

This warming soup features a host of veggies, a touch of flavorful white wine and Parmesan cheese, and millet, a whole grain that cooks up quickly and gives the soup a hearty consistency. This recipe comes to us from Maria Tadic, RD, who blogs at Bean A Foodie. Serves 4-6 - 2 tbsp olive oil - 2 carrots, diced - 1 medium onion, diced - 2 ribs celery, diced - 1 head roasted garlic, minced - 28 oz can crushed tomatoes - 1/­­3 cup dry white wine - 1 1/­­2 tsp salt - 1 tsp pepper - 15.5 oz can white beans, rinsed and drained - 3/­­4 cup millet - 1 bag baby spinach, roughly chopped - 6-7 cups vegetable broth (add more or less depending on your desired consistency) - 2 bay leaves - 1/­­2 cup grated Parmesan cheese - 1/­­4 cup parsley, chopped Heat the olive oil in a large soup pot over medium high heat.  Add in the carrots, onion and celery and sauté for about 5-7 minutes or until the vegetables start to soften and brown slightly. Add in the roasted garlic and sauté for another 2-3 minutes.  Add white wine and scrape the bottom of the pot with a wooden spoon removing any browned bits.  Cook for 3-5 minutes or until wine has reduced by half. Add in the all the ingredients from crushed tomatoes to Parmesan cheese.  Bring soup to a boil.  Cover and reduce heat to low.  Simmer soup on low for 30-45 minutes. Before youre ready to serve, stir in the chopped parsley.  Serve hot soup with extra Parmesan cheese and parsley if desired. The post Hearty White Bean & Millet Soup appeared first on Meatless Monday.

Dietary Advisory Committee Releases Controversial Report

March 2 2015 Meatless Monday 

Dietary Advisory Committee Releases Controversial Report The 2015 Dietary Guidelines Advisory Committee (DGAC) submitted their report last week. While normally these reports dont attract much attention, this one most definitely did. Not only did the Committee consider personal and public health when reviewing the dietary patterns of Americans, they also considered the health of the planet. Their recommendations mirror many of the commonsense practices advocated by Meatless Monday. The DGAC is made up of 14 outside experts who are nationally recognized in the fields of nutrition, medicine, and public health. They were charged with examining the 2010 Dietary Guidelines for Americans and determining how new scientific evidence should inform the next edition of those Guidelines. Their recommendations are important since the Guidelines impact everything from food choices in school cafeterias to public health policy to the environment. The Committee cited two fundamental realities as guiding their work. First: about half of all American adults have one or more preventable chronic diseases and about two-thirds of U.S. adults are overweight or obese. Poor dietary patterns, overconsumption of calories, and a lack of physical activity directly contribute to these conditions, which have been prevalent for more than two decades. Second: individual nutrition and other health-related lifestyle behaviors are strongly influenced by social systems and environmental contexts. It will take concerted, bold actions, said the report, on the part of individuals, families, communities, industry, and government to achieve and maintain the healthy diet patterns and the levels of physical activity needed to promote the health of the U.S. population. The report called on Americans to make health a national priority, and for organizations, private business, and communities to work together to create a culture of health in which healthy lifestyle choices are easy, accessible, and affordable. Specific to nutrition, the Committee found that we are under-consuming several nutrients due to low intakes of key food groups including vegetables, fruits, whole grains, and dairy. We are also over-consuming sodium, refined grains, added sugars, and saturated fat. Concerning the latter, there was moderate to strong evidence that higher intake of red and processed meats was identified as detrimental compared to lower intake. Skipping meat one day a week certainly makes sense in terms of personal health. Regarding the health of the planet, the Committee shared a strong point of view. Current evidence shows that the average U.S. diet has a larger environmental impact in terms of increased greenhouse gas emissions, land use, water use, and energy use, compared to the above dietary patterns.”  (The dietary patterns it refers to are a Vegetarian diet, a Mediterranean-style diet, and what was termed a Healthy U.S. style diet.) “This is because the current U.S. population intake of animal-based foods is higher and plant-based foods are lower, than proposed in these three dietary patterns. The report goes on to say, The major findings regarding sustainable diets were that a diet higher in plant-based foods, such as vegetables, fruits, whole grains, legumes, nuts, and seeds, and lower in calories and animal-based foods is more health promoting and is associated with less environmental impact than is the current U.S. diet. How much the USDA and HHS incorporate the Advisory Committees recommendations into the 2015 Dietary Guidelines remains to be seen. However, the DGAC has given us all plenty of food for thought. The public is encouraged to view the independent advisory groups report and provide written comments atwww.DietaryGuidelines.gov for a period of 45 days after publication in the Federal Register. The public will also have an opportunity to offer oral comments at a public meeting in Bethesda, Maryland, on March 24, 2015. Those interested in providing oral comments at the March 24, 2015, public meeting can register at www.DietaryGuidelines.gov. Capacity is limited, so participants will be accepted on a first-come, first-served basis.   The post Dietary Advisory Committee Releases Controversial Report appeared first on Meatless Monday.

Tempeh Reuben Sandwiches

February 23 2015 Meatless Monday 

You wont miss the meat as this veggie version of a classic sandwich marinates tempeh in a savory spice mix of garlic, coriander, ginger, cloves, cinnamon and ginger. Youll have some leftover Russian dressing, which is delectable as a dip for sliced veggies or served atop tomato salads. This recipe was created by Ashley Kershner who writes the blog Sprout. Serves 4 For the red cabbage slaw: - 2 cups red cabbage, shredded - 1/­4 cup apple cider vinegar - 1 teaspoon salt For the Russian dressing: - 1/­4 cup reduced-fat mayonnaise - 1 tablespoon ketchup - 2 tablespoons sweet pickles, minced - 1 tablespoon capers, minced - 1 1/­2 teaspoons fresh squeezed lemon juice - salt and pepper, to taste To complete the Tempeh Reuben Sandwiches: - 1 teaspoon garlic powder - 1 teaspoon ground black pepper - 1 teaspoon ground mustard - 1 teaspoon ground coriander - 1 teaspoon red pepper flakes - 1 teaspoon ground allspice - 1 teaspoon ground cinnamon - 1 bay leaf, crumbled - 1 teaspoon ground cloves - 1/­2 teaspoon ground ginger - 1 teaspoon salt - 1 (8 ounce) package tempeh, cut into 1/­2 inch slices - 2 teaspoons canola oil - 1/­4 cup salt - 8 slices pumpernickel rye bread To make the red cabbage slaw: Place the shredded cabbage, apple cider vinegar and salt together in a medium bowl. Mix until well combined. Refrigerate for at least 2 hours. To make the Russian dressing: Whisk the mayonnaise, ketchup, pickles, capers, red onion and lemon juice together in a small bowl. Season with salt and pepper to taste and set aside in the refrigerator. To complete the Tempeh Reubens: Combine the garlic powder, black pepper, ground mustard, coriander, red pepper flakes, allspice, cinnamon, bay leaf, cloves, ginger and salt together in a small jar with a fitted lid. Put the lid on the jar and shake the jar vigorously to mix the spices. Transfer the spices to a gallon freezer bag and add 1 teaspoon of the canola oil and 1/­2 cup water to the bag. Shake to combine. Bring 8 cups water and 1/­4 teaspoon salt to a boil in a large pot over medium-high heat. Add the tempeh and boil for 10 minutes. Transfer the tempeh to the freezer bag containing the marinade. Let the tempeh marinate for 2 hours. Heat the remaining teaspoon canola oil in a skillet over medium-high heat. Add the marinated tempeh slices and cook 2 minutes per side, or until golden brown on each side. Toast the bread and lay a few pieces of tempeh on half the slices of bread. Top each sandwich with about 1/­4 cup of red cabbage slaw, 1 teaspoon of Russian dressing and the remaining slice of toasted bread. The post Tempeh Reuben Sandwiches appeared first on Meatless Monday.

Pansotti Stuffed Ricotta & Spinach in Walnut Sauce

February 23 2015 Meatless Monday 

Pansotti is a stuffed ravioli-like pasta with origins in the Liguria region of Italy. This recipe comes to us from Chef Nicoletta Grippo of Eataly and was recently featured in an Eataly cooking class. Serves 6-12 For the Pansotti: - Basic Egg Pasta Dough (see recipe) - or - 60 wonton wrappers For the Stuffing: - 1 1/­­2 teaspoons extra virgin olive oil - 1 cup (about 2 medium-sized) leeks, whites only, washed well & minced - 4 cups spinach leaves, cleaned and steamed - 4 tablespoons fresh basil leaves, chopped - 1 pound fresh ricotta -  1/­­2 cup mascarpone -  1/­­4 cup Parmigiano Reggiano, freshly grated -  1/­­4 cup Pecorino Romano, freshly grated - 2 tablespoons fresh Italian parsley leaves, chopped - 1 large egg, beaten - Salt & freshly ground black pepper, to taste For the Walnut Sauce: - 2 cups shelled walnuts -  1/­­4 cup extra virgin olive oil, infused with garlic - 1 cup heavy cream To prepare the stuffing: In a small casserole pan, heat the olive oil over a medium-low heat. Add the leeks and cook, stirring, until softened, about 3 minutes.  Stir in the basil, then increase the heat to medium. Season lightly with salt and pepper and cook, stirring, until the vegetables are tender and the liquid has evaporated, about 15 minutes. Allow the mixture to cool completely. In a large bowl, combine the fresh ricotta, mascarpone, Pecorino Romano, Parmigiano Reggiano and parsley. Add the cooked spinach and season with salt and pepper. Stir in the beaten egg and mix well. To assemble the pasta: Roll out the pasta dough to the thickness of a lasagna sheet and cut to make 3-inch squares (or substitute wonton wrappers). Using a tablespoon, scoop and place the vegetable-cheese filling in the center of each cut square. Fold each square over to form a triangle and press the edges of the pansotti firmly to seal them tightly. Arrange each pansotto in a single layer on baking sheets lined with lightly floured kitchen towels and cover them with additional towels until ready to cook. To prepare the walnut sauce: Combine the walnuts and garlic-infused olive oil in a food processor and process until a paste forms. Add water to the paste as needed. Spoon the paste into a bowl and add the cream. Beat thoroughly and season with salt and pepper to taste. To serve the pansotti: Bring a large pot of salted water to a boil. Add the pansotti to the water one at a time, stirring gently as you do. Cook until they rise to the surface and the edges are tender but still firm to the bite, about 6 minutes after the water returns to a boil. Remove the pansotti from the pot, draining well, and arrange them in layers in a deep serving dish, topping each layer with a healthy layer of the walnut sauce. The post Pansotti Stuffed Ricotta & Spinach in Walnut Sauce appeared first on Meatless Monday.

How to Celebrate Chinese New Year on Meatless Monday

February 23 2015 Meatless Monday 

How to Celebrate Chinese New Year on Meatless MondayThe festival marking the start of the Chinese new year began on Thursday, February 19th with families reuniting, fireworks exploding, and decorations everywhere. Special dishes are eaten on New Years Eve and throughout the sixteen day festival, with certain foods believed to bring good luck for the coming year. Not only do the dishes themselves matter, but the way you prepare and serve them matters as well. Dumplings, a classic Chinese dish dating back more than 1,800 years, are traditionally eaten on New Years Eve. They generally consist of minced meat and finely-chopped vegetables but can be made with just vegetables and can be boiled, steamed, fried, or baked. Legend has it the more dumplings you eat during the New Year celebrations the more prosperous you will be in the New Year. Arrange your dumplings in lines instead of circles - circles of dumplings can mean your life will go round in circles, never getting anywhere. Spring rolls actually get their name from being eaten during the Spring Festival celebrating the New Year. Filled with vegetables, meat, or something sweet, theyre fried so that they have a golden-yellow color, which makes them resemble gold bars and become a wish for prosperity. Niáng?o, glutinous rice cakes, are another popular New Years dish. Made with sticky rice, sugar, chestnuts, Chinese dates, and lotus leaves, the name relates to getting higher year after year. So whether youre a child wanting to grow taller, a student wanting better grades, or an office worker wanting a promotion, you definitely want to try niangao. Then there are longevity noodles - not hard to figure out the symbolism there. Longer than normal noodles and uncut, they can be fried, or boiled and served in a bowl with broth. And finally theres good fortune fruit such as oranges and tangerines. As you can see there are many ways to enjoy a Meatless Monday during the Chinese New Year while encouraging luck and prosperity. Predictions are also part of the Chinese New Year season, and heres one many culinary experts are making: Asian cuisine will rise in popularity in 2015 . Its easy to see why Asian cuisines are getting all the attention, wrote Karen Caplan, President and CEO of Friedas Specialty Produce . They are mostly vegetable-centric with bold flavors, and that resonates with consumers who want authenticity, as well as healthy food choices. She thinks shoppers desire for increased protein will motivate them to try more vegetables like Brussel Sprouts, cauliflowers, and artichokes. Meatless Monday also plays a part in this surge in popularity of plant-based protein, she noted. Meatless Monday is gaining enough popularity that some restaurants add special items for Mondays and some schools incorporate it into their lunch menus. Dare we predict continuing popularity for Meatless Monday in this new year of the sheep?   Many will certainly approve of that trend, including sheep. The post How to Celebrate Chinese New Year on Meatless Monday appeared first on Meatless Monday.

Sweet Potato Caramelized Onion Stew

February 16 2015 Meatless Monday 

Pumpkins are roasted sweet, potatoes are steamed tender and onions are caramelized in this hearty stew with flavors both sweet and savory. Curry powder and chili powder give this supper a kick, while fresh thyme lends its herbal undertone. This recipe comes to us from GF Celebration! Serves 8 - 2 pie pumpkins, halved and seeded - 3 sweet potatoes, cut into 1 inch cubes - 5 red potatoes, cut into 1 inch cubes - 32 ounces low sodium vegetable stock - 2 teaspoons curry powder - 2 teaspoons chili powder - 1 teaspoon salt - 1 red onion, sliced - 1 yellow onion, sliced - 3 cloves garlic, minced - 1 tablespoon fresh thyme - 1 tablespoon canola oil, for preparing the onions Preheat an oven to 350 degrees. Place the pumpkin halves, cut side down, onto a cookie sheet and bake for about 1 hour and 15 minutes, or until the pumpkin becomes tender when pierced with a fork. Set aside to cool. Fill a saucepan with 1 inch of water and place it over medium heat. Add the cubed potatoes, cover and steam for about 25 minutes, or until the potatoes become tender. Transfer to a large mixing bowl and set aside. When the roasted pumpkin has cooled, scoop out its flesh and add it to the mixing bowl with the potatoes. Season the potatoes and pumpkin with the vegetable stock, salt, curry and chili powder. Transfer to a pot and cook over medium heat while you prepare the onions. Place the oil in a frying pan over medium heat. Add the onions and cook for about 10 minutes, or until the onions are well done and translucent. Add the caramelized onions to the stew on the stove. Season everything with the garlic and fresh thyme, taking care to stir to ensure the ingredients are evenly distributed. Add the onions to the simmering potato mixture. Stir, turn heat down to medium low and let simmer for about 20 minutes, or until the flavors have melded. Taste and adjust seasoning if desired. Divide into 8 portions and enjoy! The post Sweet Potato Caramelized Onion Stew appeared first on Meatless Monday.

Louisiana Citrus Crepes

February 16 2015 Meatless Monday 

Crepes are wrapped around vanilla custard then topped with refreshing orange and grapefruit segments. Sprigs of mint make for a lovely herbal finish to this Mardi Gras breakfast. This recipe comes to us from myrecipes.com and CookingLight.com. Serves 8 For the filling: - 2 cups nonfat milk - 1 5 inch vanilla bean, split lengthwise - 1/­2 cup sugar - 2 tablespoons cornstarch - dash of salt - 3 large egg yolks - 1/­2 cup low fat sour cream For the crepes: - 1/­2 cup nonfat milk - 5 tablespoons water - 2 tablespoons butter, melted - 1/­2 teaspoon vanilla extract - 1 large egg, lightly beaten - 2/­3 cup all purpose flour - 1/­2 teaspoon sugar - 1/­4 teaspoon salt - nonstick cooking spray To complete the Louisiana Citrus Crepes: - 2 naval oranges, peeled and separated into segments - 2 red grapefruit, peeled and separated into segments - 1/­4 cup sugar - 2 tablespoons fresh mint, chopped - 1 tablespoon powdered sugar - 8 sprigs mint* *optional To make the filling: Pour the milk into a medium saucepan. Scrape the seeds from the vanilla bean and add the seeds and bean to the pan. Place the milk over medium-high heat and warm until it reaches 180°, or until tiny bubbles form around edge, but before the milk boils. Remove from heat and set aside. Mix the 1/­2 cup sugar, cornstarch, dash of salt and the egg yolks together into a large bowl. Gradually whisk in 1 cup of the hot milk mixture to the egg mixture. Return the milk mixture to the pan and bring to a boil, stirring constantly with a whisk. Cook for 1 minute more and remove the pan from the stove. Spoon the filling into a bowl and discard the vanilla bean. Stir in sour cream. Place plastic wrap on surface of custard. Chill thoroughly. To make the crepes: Pour the milk, water, melted butter, vanilla and egg into a blender. Add the flour, sugar and salt. Process until smooth and chill in the refrigerator for at least 1 hour. Prepare an 8-inch nonstick crepe pan or skillet with a light layer of nonstick cooking spray. Place the pan over medium heat. Pour about 3 tablespoons of batter into the pan. Quickly tilt the pan in all directions so that the batter covers the pan with a thin film. Cook for 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and the underside is lightly browned. Cook 1 minute more on the other side, or until the center is set. Place the crepe on a towel and cool completely. Repeat until all of batter is used. Stack the crepes between single layers of wax paper to prevent them from sticking. To complete the Louisiana Citrus Crepes: Place the orange and grapefruit segments together in a large bowl. Add the sugar and mint and toss gently until combined. Place 1 crepe on every plate, spread about 1/­3 cup chilled filling over each crepe. Fold each into a triangle. Top each serving with 1/­4 cup fruit mixture. Sprinkle crepes evenly with powdered sugar, garnish with mint sprigs, if using, and enjoy. The post Louisiana Citrus Crepes appeared first on Meatless Monday.

Celebrate a Meatless Mardi Gras this Monday!

February 16 2015 Meatless Monday 

Celebrate a Meatless Mardi Gras this Monday! Mardi Gras is French for Fat Tuesday.   It marks the last night of eating richer, fatty foods, the last hurrah before the fasting and discipline that starts on Ash Wednesday and continues for the forty days of Lent. Louisiana is the only state that has declared Mardi Gras a legal holiday, but elaborate festivities take place in several parts of the United States, and all over the world. The word carnival, another common name for the pre-Lenten festivities, is from the Latin, carnelevarium which means to take away or remove meat.  You could think of it as a distant ancestor to Meatless Monday, though when you’re only giving up meat for one day you generally don’t feel the need for a big spree the day before.  And with all the delicious meatless recipes and new foods to try, cutting out meat one day a week can feel more like a fun exploration rather than self denial. While Mardi Gras has come to be associated with raucous revels in the Latin Quarter, for many in New Orleans the Carnival season is a family event, with outdoor picnics, parades, marching bands, and free toys for kids. Just as it can be a family holiday Mardi Gras can also be a meatless holiday. Below are four mouthwatering recipes from our wonderful Meatless Monday bloggers that are Cajun classics made over to be meatless. From Apron Strings theres an etouffee that substitutes portabella mushrooms for the seafood; Jackie Newgent shared a jambalaya with no chicken, shrimp, or Andouille sausage but still plenty of zesty flavor; We have The Saucy Southerner to thank for a hearty gumbo using pinto beans; and from Watching What I Eat, a classic red beans and rice. When you take out the sausage, bacon and chicken gizzards it leaves you with a healthy, nutritious one-pot meal. And if you want to be a little decadent, you can always indulge in Beignets or King Cake , which will still keep your Mardi Gras celebration a meatless one. As they say in NOLA, Let the good times roll. The post Celebrate a Meatless Mardi Gras this Monday! appeared first on Meatless Monday.

Chickpea Stuffed Grape Leaves

February 9 2015 Meatless Monday 

Stuffed grape leaves, or dolmades, are a delicacy of countless variations hailing from different regions of the Mediterranean and the Middle East. In this version, brown rice is stir fried with onion, seasoned with parsley and mint and tossed together with chickpeas and tomatoes. This recipe comes to us from Erin of Living and Loving in LA. Serves 5 - 1 16 ounce jar grape leaves, drained - 1 cup brown rice - 1/­­4 cup olive oil - 1/­­2 teaspoon salt - 1 onion, chopped - 2 cloves garlic, chopped - 1 cup fresh parsley, chopped - 1/­­4 cup fresh mint, chopped - 1 tablespoon tomato paste - 2 cups low sodium vegetable broth - 2 lemons, juiced - 1 15 ounce can chick peas, rinsed, drained and roughly chopped - 2 tomatoes, diced - 1 teaspoon cumin - salt, to taste Bring a large pot of water to a boil over high heat. Blanch the grape leaves in the boiling water for 10 minutes, drain and set aside. In the same pot, place the brown rice, olive oil, sea salt, onion and garlic over medium heat. Stir well and cook for 15 minutes, stirring intermittently, or until the rice is browned and the onions are soft. Mix the parsley, mint and tomato paste into the pot, followed by the vegetable broth and lemon juice. Allow rice mixture to cook for about 25-30 minutes, or until most of the liquid is absorbed and the rice is tender, but not fully cooked. Add the chopped chickpeas and diced tomatoes to the rice mixture. Season with the cumin and salt to taste. Place a grape leaf flat on a plate. Put about 2 tablespoons of filling in the center of the leaf and roll into a bundle. Repeat until you are out of leaves and filling. Place all the stuffed grape leaves into a pot and pour enough fresh water in to cover the bundles. Place the pot on the stove over medium-high heat and bring back to a boil. Turn the heat down and simmer for an additional 15 minutes, or until the rice filling is fully cooked. The post Chickpea Stuffed Grape Leaves appeared first on Meatless Monday.

Moroccan Garbanzo Bean Stew

February 9 2015 Meatless Monday 

The warm and comforting flavors of cardamom, cinnamon and cumin will have you forgetting all about the cold temperatures outside! This recipe comes to us from Kristina of Former Chef and is featured in our free e-cookbook, We ? Comfort Food: Heart-Healthy Meatless Monday Recipes. Serves 10 - 2 Tbsp olive oil - 1 yellow onion, sliced - 5 cloves of garlic, minced - 1 tsp. cardamom, ground - 1/­2 tsp cinnamon, ground - 1 tsp cumin, ground - 1/­2 tsp paprika, ground - 1 tsp chili pepper, ground - 1 can (28 oz) diced tomatoes and their juice - 2 cans (15 oz each) garbanzo beans (a.k.a. chick peas) - 3 cups vegetable stock (or water) - 1 lb zucchini, cut into 1-2″ chunks - 4 oz dried apricots, diced - 1/­4 cup green olives, pitted and chopped - 2 cups (packed) fresh spinach - salt and pepper to taste Heat a large pot (6 or 8 qt) and add the olive oil. Cook the sliced onions over a medium heat until soft and add the minced garlic. Add the ground cardamom, cumin, paprika and chili pepper and cook 2 minutes. Add the can of diced tomatoes, the garbanzo beans and the vegetable stock and bring to a simmer. Cook for 15 minutes and then add the diced zucchini, the chopped dried apricots and the green olives. Cook unti