Meatless Monday - vegetarian recipes

Try it! You will enjoy it!

Poondu chutney recipe | garlic chutney | poondu satni for idli & dosa

Pathrode recipe | how to make patrode | pathrode konkani recipe

Persimmon Cranberry Bread

Capsicum masala recipe | shimla mirch ki sabji | capsicum curry recipe










Meatless Monday vegetarian recipes

Persimmon Cranberry Bread

yesterday 06:00 Meatless Monday 

This brown sugar persimmon bread is seasoned warmly with cinnamon, nutmeg and cloves with a few tangy cranberries thrown in to excite the palate. This breakfast bread can serve double duty as dessert because it goes equally well with ice cream and coffee. This recipe comes to us from Kristina of FormerChef.com. Serves 20 - a little oil or nonstick cooking spray, for preparing the pans - 2.5 cups ripe persimmon, peeled, seeded and quartered - 4 cups flour - 2 teaspoon baking soda - 2 teaspoon baking powder - 1 teaspoon salt - 1 teaspoon ground cinnamon - 1/­­2 teaspoon ground cloves - 1/­­2 teaspoon ground nutmeg - 4 eggs - 3/­­4 cup white sugar - 3/­­4 cup brown sugar - 1 cup oil - 1 cup dried cranberries Preheat an oven to 350 degrees. Prepare two 9 inch loaf pans with a light coating of oil or nonstick cooking spray. Blend the persimmons in a food processor or blender, until pureed to a pulp, adding a little water if persimmons are firm. Stir the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg together in a large bowl. Set aside. In a separate large mixing bowl, whisk together the eggs, white sugar and brown sugar. Reserve 1/­­2 cup persimmon pulp and set aside. Add the oil and remaining 1 1/­­2 cups persimmon pulp to the egg sugar mixture. Whisk until combined. Stir in the dried cranberries. Slowly add in the flour mixture to the persimmon cranberry mixture, 1 cup at a time, stirring, until it is thoroughly combined. Pour equal amounts of batter into the 2 prepared loaf pans. Make a small well in the center of each loaf and spoon the reserved persimmon pulp along the top of each loaf as decoration. Bake for about an hour, or until a toothpick inserted comes out clean. The post Persimmon Cranberry Bread appeared first on Meatless Monday.

Quinoa, Mango, Jicama Salad

before yesterday Meatless Monday 

This recipe comes to us from Chef Ronaldo Linares and is featured in his cookbook Chef Ronaldo’s Sabores de Cuba: Diabetes-Friendly Traditional and Nueva Cubano Cuisine . Chef Ronaldo says this about the recipe: “You get a great balance of protein, fat, and carbs in this tasty recipe. Being a mango lover this recipe allows me to enjoy it in a different way. The crunch of the jicama, the nutty flavor from the quinoa, and the fresh herbs add the perfect touch. This is also a great meal prep salad, bring to work in a mason jar, put the dressing in a separate container, and when ready mix everything up. For me it;s about keeping it simple and maximizing the flavors.” Serves 6 - For the quinoa - 1 cup quinoa - 1 1/­­2 cups water - 1/­­4 teaspoon avocado oil - 1/­­4 teaspoon kosher salt   - For the salad - 1 cup jicama, peeled and cut into 1/­­4- - inch cubes - 1/­­4 cup thinly sliced red onion - 3 ounces mango, peeled and cubed - 3 radishes, cut into thin rounds - 1 tablespoon finely chopped cilantro - 1/­­4 teaspoon cracked black pepper - 1 tablespoon lime juice - 1/­­4 teaspoon chili powder - 1/­­4 teaspoon avocado oil   Rinse quinoa with cold water in a colander. Add quinoa, water, oil, and salt to a rice cooker and cook. This should take about 20 minutes. Once the quinoa is done, fluff it with a fork and spread it onto a baking sheet to cool. Set aside. Once quinoa has cooled, transfer it to a large bowl. Add jicama, onion, mango,radishes, cilantro, and pepper. Toss gently to incorporate. Set aside. In a small bowl, add lime juice, chili powder, and avocado oil, and whisk together for about 30 seconds to create a light flavorful dressing. Add dressing to the bowl with all the ingredients and mix together gently so the dressing is fully incorporated with the salad ingredients. The post Quinoa, Mango, Jicama Salad appeared first on Meatless Monday.

Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo Linares

before yesterday Meatless Monday 

Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo LinaresStart smart eating habits on Mondays for a happier and healthier you! Did you know increasing your consumption of plant-based foods and decreasing red meat could help you lower the risk of type 2 diabetes in the long term? Find out more! Photo credit: Kelly Campbell Photography This week we catch up with Chef Ronaldo Linares , a leading expert on healthy Latino cooking who is helping his community fight diabetes in a big way, with food. Known for creating modern recipes from ancient flavors, he recently published Chef Ronaldos Sabores De Cuba , where you can find close to 100 diabetes-friendly recipes using Latin flavors. The cookbook meets the dietary guidelines of the American Diabetes Association, plus its bilingual! Heres Chef Ronaldos advice for keeping it sabroso y sano (flavorful and healthy): 1) What are some of your most popular tips for making dishes diabetes-friendly? Mother Earth gives us a lot! We only have to educate ourselves about food to make delicious diabetic-friendly dishes. Here are my suggestions: o Simplicity is key. o Stick to three main ingredients. o Choose ingredients that are high in fiber, low in sugar, and contain healthy fats. o Mix up the spices to avoid using too much salt, i.e. consider adding fresh herbs to the mix! 2) Why is it important to reduce the amount of meat you eat in your diet? Thats a great question. By eating less red meat and more plant-based foods, you could lower your risk of developing type 2 diabetes. Reducing your consumption of red meat can also reduce your intake of cholesterol, a change that can help heart health. This means if you are at risk of developing type 2 diabetes or heart disease, by eating more whole grains, vegetables and fruits, and less red meat, you could lower your risk of developing these diseases. 3) Whats your favorite Meatless Monday dish?  Quinoa Mango Jicama Salad! You get a great balance of protein, fat, and carbs in this tasty recipe. The crunch of the jicama, the nutty flavor from the quinoa, and the fresh herbs all add the perfect touch. This is also a great meal prep salad: Make the salad at home and bring it to work, put the dressing in a separate container, and when youre ready, mix everything up and enjoy! For me, its about keeping it simple and maximizing the flavors. 4) Whats your favorite plant-based protein and why? My top choice has to be quinoa! The possibilities are endless. From quick soups and bowls to stir-fries, its such a versatile, diabetic-friendly, and plant-based protein. One cup of cooked quinoa has 8 grams of protein and is rich in nutrients, iron, and fiber. You could make a big batch on Sunday and eat it throughout the week. 5) What is the number one piece of advice you give people who are starting a new healthy diet and lifestyle? Be patient. Eating plant-based foods comes with a whole bag of new benefits like weight loss, physical transformation, and maybe feeling better, too! Enjoy the journey, TOMA! Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many health benefits of Meatless Monday, such as reducing the risk of type 2 diabetes. Download our fun and shareable free graphic: Find us on Facebook, Twitter, Pinterest, or Instagram! The post Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo Linares appeared first on Meatless Monday.

NYC Health + Hospitals Launches Meatless Monday

January 17 2019 Meatless Monday 

The goal is to encourage healthy lifestyles and reduce disease risk. NYC Health + Hospitals, the largest public healthcare system in the country, will now be offering a Meatless Monday chefs choice option to inpatients at all 11 acute care hospitals. Hospital dietitians will counsel patients on the benefits of a plant-based diet as theyre making their meal choices for the day. Eric Adams, Brooklyn Borough President joined Mitchel Katz, President and Chief Executive Officer of NYC Health + Hospitals to announce the program at a press conference where they talked about the importance of plant-based nutrition in healing patients and promoting overall well-being. See the press release here and video highlights of the event below.     Brooklyn Borough President, Eric L. Adams, an ardent advocate for plant-based diets, commended Dr. Katz for his leadership and called on all hospitals to take the Meatless Monday pledge saying that hospitals have a unique opportunity to influence patients and families in rethinking the nutritional quality of their meals, and Meatless Mondays now has a role in that conversation. Dr. Katz spoke about the hospitals commitment to supporting patients in adopting healthy behaviors: We want to empower our patients to live their healthiest lives by introducing them to healthier foods that they may choose once theyre discharged. The Meatless Mondays initiative is consistent with this mission and fits with our new Plant-Based Lifestyle Medicine Program at NYC Health + Hospitals Bellevue, developed to provide intensive support for outpatients who wish to adopt healthy lifestyle changes. William A. Brown, Chief Executive Officer of NYC Health + Hospitals/­­Coney Island, added, The Meatless Monday initiative is one small but powerful step we can take to help our patients make healthier decisions and improve their outcomes. Commenting on the ability of the Meatless Monday program to encourage healthy behavioral changes, Whitney Ahneman, MS, RDN, CDN, CDE, Clinical Nutrition Manager at NYC Health + Hospitals/­­Coney Island shared, For many patients, making changes to their diets and breaking long-standing habits can seem overwhelming; however, Meatless Monday offers the ability for our patients to adopt small changes that can make a big difference over time in reversing or preventing certain chronic conditions. Meatless Monday Offers Expertise to Hospitals and Organizations Hospitals wishing to implement Meatless Monday programs can consult with our team, which includes experts from the Johns Hopkins Center for a Livable Future.  Free resources include: o Research on the health and environmental benefits of choosing plant-based foods instead of meat o Implementation guides for starting Meatless Monday in hospital cafeterias o Creative materials that can be used to promote Meatless Monday on site or through digital and social media o Downloadable cookbooks and weekly newsletters with Meatless Monday recipes For additional information on the impact of food choices on chronic health problems and climate change, see resources from Meatless Mondays scientific advisor, The Center for a Livable Future at Johns Hopkins University: The Connections between Diet, People and Planet >> Questions? Contact us now for additional information or to learn how to implement a program at your hospital. The post NYC Health + Hospitals Launches Meatless Monday appeared first on Meatless Monday.

Healthier You Series: Go Meatless Monday for Kidney Health

January 14 2019 Meatless Monday 

Healthier You Series: Go Meatless Monday for Kidney HealthStart smart eating habits on Mondays for a happier and healthier you! We hear a lot about how not eating meat just one day a week is good for the planet, but what about how good it is for our health? It turns out, Meatless Monday is also an easy way to take steps towards a healthier lifestyle and better health. Cutting out meat just one day a week and choosing plant-based foods instead can help promote kidney health . In fact, eating less red and processed meat and more plant-based foods, such as fruits, vegetables, whole grains, nuts, and legumes, can help lead to: o Better kidney health o Better management of kidney disease o Lower blood pressure and cholesterol o Lower risk of diabetes o Healthy weight management Your hard-working and multi-tasking kidneys work round the clock to remove wastes from your body, balance your bodys fluids and minerals, make hormones that control blood pressure and form red blood cells, and much more. You cant live without your kidneys! Were very pleased to say that Meatless Monday has partnered with the National Kidney Foundation  to encourage people to make healthier changes to their diets in support of kidney health. Gail Torres, RN, MS, RD, Senior Clinical Communications Director at the National Kidney Foundation explains, “Studies show that eating less meat may play a key role in keeping your kidneys healthy and in improving your health overall. This doesnt mean you need to cut meat out completely from your diet, but rather, to replace some meat with plant-based foods, such as soy and nuts. She continues, This change in diet helps your body make less acid, which puts less stress on your kidneys. It also lowers your intake of saturated fat, which can harm blood vessels and lead to heart and kidney disease. Less meat in the diet is also linked to preventing and controlling diabetes and high blood pressure, the two main causes of kidney disease.” 1 in 3 American adults is at risk for kidney disease. According to the National Kidney Foundation , in the United States, about 30 million adults have chronic kidney disease - and most arent aware of it. Risk factors for kidney disease include diabetes, high blood pressure, heart disease, obesity, and family history. But heres the good news! You can kickstart your Mondays by swapping out meat for plant-based foods to help promote kidney health. See this weeks Meatless Monday recipe for Corn-Stuffed Zucchini, courtesy of National Kidney Foundation. Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. To spread the word about Meatless Monday and kidney health, download our fun and shareable free graphics, here. Find us on Facebook, Twitter, Pinterest, or Instagram! The post Healthier You Series: Go Meatless Monday for Kidney Health appeared first on Meatless Monday.

Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Week

January 7 2019 Meatless Monday 

Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Weekhoneygrow , the trendsetting DIY eatery with feel-good vibes and locally sourced ingredients, is joining the global Meatless Monday movement. And they just launched two savory and seasonal meatless dishes that you definitely need to try-and fall in love with. We did! Look for these new featured meatless items at honeygrow:   Soulfull Oats Salad (S.O.S.) - is a seasonal winter salad with organic baby arugula, roasted shaved local Brussels sprouts, roasted sweet potato spirals, dried cherries, ricotta salata, house-made multi-seed crackers (made with Soulfull Oats *), with a pomegranate vinaigrette. *A special note - for every S.O.S salad sold, honeygrow and The Soulfull Project will donate a portion of sales to local food banks in the US.     Vegan AF - is a winter stir-fry with sweet potato and zucchini spirals, house-made vegan chorizo, roasted spicy tofu (non-GMO), mushrooms, kale, red onions, bell peppers, cilantro, spiced agave cashews, and a smoked paprika-tomato sauce.     Meatless Monday checked in with honeygrow CEO and founder, Justin Rosenberg, to learn more about the healthy options at all 29 locations of his super busy and popular restaurant concept.     1. What was the impetus for including plant-based dishes on your menu and working with Meatless Monday? honeygrow was created with plant-based options in mind--I was vigorously vegan when I conceived of the brand. Finding meatless options for lunch every day at my desk job was a constant struggle. Working with Meatless Monday is a perfect fit since our menu is designed to be completely customizable. 2. Why is it important to you to offer customers a wide selection of customizable plant-based options? As someone who is seeking plant-based options, particularly when Im on the go, choices are key. We want to be able to provide plant-based options and we know that people want to be creative with their food. With our style of service + range of options, anyone can come in and customize any dish to their preferences. 3. What is your favorite honeygrow dish to eat on Meatless Monday? Right now, its the Vegan AF--its our first stir-fry that features sweet potato and zucchini spirals, house-made vegan chorizo, roasted spicy tofu (non-GMO), mushrooms, kale, red onions, bell peppers, cilantro, spiced agave cashews, and a smoked paprika-tomato sauce. Its hearty, a tad spicy, and ridiculously good. On January 4th, Meatless Monday hosted a Facebook Live event from a honeygrow location in Brooklyn. Find out more here .   Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. If youre as inspired by honeygrow as we are, wed love to talk to you about promoting and implementing Meatless Monday in your restaurant, hospital, K-12 school, college or university. Contact us here online  or find us on Facebook, Twitter, Pinterest, or Instagram! The post Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Week appeared first on Meatless Monday.

Fresh Cranberry Muffins

December 31 2018 Meatless Monday 

Fresh cranberries add a delicious tart kick to these muffins, but feel free to substitute other fruits like blueberries, apples, pears or pineapples, when the season strikes. Or freeze these long lasting treats and it only takes 10-15 minutes to reheat and enjoy them anytime of year. This recipe comes to us from our friends at myrecipes.com. Serves 12 (1 muffin per serving) - 2 cups all-purpose flour - 2/­­3 cup sugar - 2 teaspoons baking powder - 1/­­4 teaspoon salt - 1 cup fresh cranberries, chopped - 2/­­3 cup 2% reduced-fat milk - 1/­­4 cup butter or stick margarine, melted - 1 teaspoon orange rind, grated - 1/­­2 teaspoon vanilla extract - 1 large egg, lightly beaten - cooking spray Preheat oven to 400°. Coat a muffin tin with cooking spray. Combine flour, sugar, baking powder and salt in a large bowl and stir well with a whisk. Stir in cranberries and make a well in center of mixture. Combine milk, butter, rind, vanilla and egg. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately and place on a wire rack to cool for a few minutes before eating. The post Fresh Cranberry Muffins appeared first on Meatless Monday.

Warming Carrot Cauliflower Stew

December 24 2018 Meatless Monday 

This comforting stew is the perfect way to warm up over the holidays. Carrots and cauliflower are seasoned with an enticing spice blend to make a saucy stew you and your guests are sure to enjoy. This recipe comes to us from Picky Diet.   Serves 4   - 3 Tbsp olive oil, divided - 1 clove garlic, minced - 1 medium cooking onion, chopped - fresh ground sea salt and pepper - 6 medium/­­large carrots, peeled and cut into 1/­­4″ rounds - 1/­­2 tsp crushed red pepper - 1/­­4 tsp paprika - 1/­­4 tsp chile powder (optional – add more or less to taste) - 1/­­4 tsp turmeric - 4 cups (1 tetra box) of vegetable broth - 1 head of cauliflower, chopped into bite size pieces - 1/­­2 tsp garlic powder - 1 15oz can of chickpeas, rinsed and drained - parsley for garnish (optional)   Preheat the oven to 400 and line a rimmed baking sheet with parchment paper. In a large soup pot sauté the onion and garlic in 1 tablespoon of olive oil on medium heat. Season with salt and pepper and cook until onion is translucent. Stir in the carrots and season with crushed red pepper, paprika, chili powder and turmeric. Add in the vegetable broth, bring to a boil then reduce heat to a simmer and cook until the carrots are tender. While the carrots are cooking, toss the chopped cauliflower in a large mixing bowl with 2 tablespoons of olive oil, salt and pepper and 1/­­2 teaspoon of garlic powder. Spread the cauliflower evenly on the lined baking sheet and roast in the oven until golden and lightly crispy – about 20 -25 minutes. Once the carrots are tender, remove the pot from the heat and puree the carrot broth mixture with an immersion blender until smooth. Stir in the roasted cauliflower and chickpeas and warm the stew on medium heat for 10 minutes. Serve garnished with parsley. The post Warming Carrot Cauliflower Stew appeared first on Meatless Monday.

Eat with the Season this Meatless Monday with Our Winter Recipe Roundup

December 24 2018 Meatless Monday 

Eat with the Season this Meatless Monday with Our Winter Recipe RoundupEating seasonal produce is a great way to try new recipes and explore new tastes and flavors. As we head into winter, root vegetables like sweet potatoes, carrots and parsnips are in season, so are winter squashes like pumpkin, butternut, and acorn. Weve gathered 11 delicious plant-based recipes from our Meatless Monday bloggers featuring seasonal winter produce to warm your heart, your kitchen, and your belly. Enjoy! Breakfast Sweet Potato by Kroll’s Korner Warming Carrot Cauliflower Stew by Picky Diet Pomegranate-Smashed Butternut Squash by Jackie Newgent Roasted Garlic Parsnip Spinach Shepherd’s Pie by Robin Asbell Butternut Squash and Pear Crostini by Fork in the Kitchen Oat Cranberry Pilaf with Pistachios by Sharon Palmer Vegan Gingerbread Loaf by The New Baguette Mushroom Pot Pies with Cauliflower Sauce by The Mountain Kitchen Aloo Gobhi by The Kitchen Docs Three-Bean Vegetarian Chili by The Quotable Kitchen Spiced Butternut Squash Waffles by The Garden of Eating Monday has been proven  to be an effective day to start healthy routines; studies show that people who start a new routine or activity on Monday are more likely to keep it up for the rest of the week. Meatless Monday has multiple benefits , not just for your health but also for the environment. Interested in becoming a Meatless Monday blogger? Find out more here . Wed love to hear from you on Facebook, Twitter, Pinterest, or Instagram! Did you try one of the recipes? Please share your photos and experiences with us on social media by tagging @MeatlessMonday and #MeatlessMonday. The post Eat with the Season this Meatless Monday with Our Winter Recipe Roundup appeared first on Meatless Monday.

Pomegranate-Smashed Butternut Squash

December 24 2018 Meatless Monday 

Fresh pomegranate arils add a touch of elegance to any holiday recipe, but pomegranate juice is a culinary wonder, too. Here, it adds a touch of tartness to sweet butternut squash, making this the perfect recipe to start off your holiday meal! This recipe comes to us from Jackie Newgent, RDN, The Natural Culinary Nutritionist.   Serves 4 - 1 pound butternut squash cubes (about 3/­­4 -inch cubes) - 2 tablespoons extra-virgin olive oil - 1/­­2 cup 100% pomegranate juice - 1/­­2 teaspoon sea salt - 1/­­2 teaspoon freshly ground black pepper - 1 to 2 tablespoons minced fresh chives - 2 tablespoons pomegranate arils (seeds)   Preheat the oven to 375°F. Add the butternut squash cubes to 1 1/­­2 -quart-capacity baking dish. (Hint: Buy squash already cubed!) Drizzle with the oil. Toss to coat. Add the pomegranate juice, salt, and pepper. Cover dish well with foil. Bake until the squash is fork-tender, about 50 minutes. Carefully remove the foil. Smash the butternut squash in baking dish with a potato masher. Stir well. Adjust seasoning. Sprinkle with the chives and pomegranate arils to serve. The post Pomegranate-Smashed Butternut Squash appeared first on Meatless Monday.

Orange Glazed Tofu

December 17 2018 Meatless Monday 

On its own, tofu doesnt have much character, but that only means its a palette ripe for seasoning! This recipe uses the sweet and savory flavors of soy sauce and orange marmalade to make a deliciously sticky dish that pairs perfectly with rice. This recipe comes to us from Alissa Musto.   Serves 2 - 1 8 oz. package firm tofuOil for sautéing, such as red palm oil - 1/­­3 cup of barbecue sauce - 1/­­3 cup of orange marmalade - 3 tablespoons of soy sauce - 1 tbsp sesame seeds - Paprika, optional   Cut tofu into cubes, slices or triangles. Heat oil over medium-high heat and begin to saute the tofu. Add paprika if using. Meanwhile, combine the BBQ sauce, soy sauce and marmalade in a bowl to make the glaze. Once the tofu is slightly browned, pour the glaze into the pan and let it sizzle alongside the tofu. Top with sesame seeds and serve with rice. The post Orange Glazed Tofu appeared first on Meatless Monday.

Green Monster Smoothie

December 10 2018 Meatless Monday 

Lentils in a smoothie? Dont scoff just yet! This recipe pairs nutritious lentils with avocado, spinach, apples and pea-based milk for a light and refreshing yet protein-packed drink. This recipe comes to us from USA Pulses. Serves 5   - 1/­­2 cup avocado - 1 tsp fresh ginger - 1/­­2 cup chopped granny smith apples, frozen - 1 frozen banana - 1/­­2 cup cooked green lentils - 1 cup frozen blueberries - 1/­­2 cup spinach - 1 cup pea milk (such as Ripple) - 1 tsp cinnamon   In a blender combine lentils, ginger, spinach and cinnamon, blend until smooth. Add frozen fruit and avocado, begin to blend, adding pea milk slowly until mixture is smooth and well blended. The post Green Monster Smoothie appeared first on Meatless Monday.

Authentic Moroccan Carrot Salad

December 10 2018 Meatless Monday 

This delicious way to serve carrots may be new to you, but carrot salad seasoned with fresh cilantro, garlic and aromatic spices has long been a tradition in Morocco. Pair this side dish with your next Meatless Monday meal to liven up the meal! This recipe comes to us from Safa of Moroccan Zest. Serves 4 -  1/­­2 pound carrots cut in slices -  1/­­2 lemon juice - 1 tbsp chopped parsley - 1 tbsp chopped coriander - 1 tbsp olive oil - 1/­­2 tsp of cumin - 1 clove garlic -  1/­­2 tsp salt - 1/­­2 tsp of sweet paprika   Fill a saucepan with water, add salt and put on medium heat Add carrot slices and cook for 15 to 30 minutes until the carrots are tender Drain the carrots and leave aside In a pan, fry the garlic in 1 tablespoon of olive oil for 2 minutes in low heat Add the rest of the ingredients (spices, coriander, parsley, and lemon juice) and cook for 2 minutes while mixing. Add the carrots and sauté for 5 minutes. Let the Moroccan carrots salad a little bit cool down. It is best served tepid or cold. The post Authentic Moroccan Carrot Salad appeared first on Meatless Monday.

4 Easy Meatless Monday Travel Tips for the Holiday Season

December 10 2018 Meatless Monday 

4 Easy Meatless Monday Travel Tips for the Holiday SeasonThe holidays can be stressful, but keeping up with a Meatless Monday routine while travelling is not. Thanks to smart phones, dining apps, and some simple planning, youll be rewarded with terrific meals, tasty new flavors, and memorable experiences to share with friends and family. Tip 1: Theres an App for That! Happy Cow and Vanilla Bean are two great apps that can help you find meatless meals all around the world. Use these apps to locate nearby restaurants and grocery stores with plant-based options, with referrals by other plant-based travelers, just like you.   Tip 2: Reserve a Meatless Meal for the Flight Dont get stuck on a cross-country flight eating potato chips and peanuts. Most airlines offer special meals including vegetarian, vegan, and dairy-free options that can be requested before your travel date. Give them at least 24 hours notice.   Tip 3: Dining Options at the Hotel If youre staying at a hotel, visit their website or call the concierge before you depart, to ensure there are meatless options available.   Tip 4: Explore the Local Meatless Cuisines. Embrace the local culture and cuisine with meatless culinary experiences. Research local delicacies and try unique plant-based foods, dishes, and specialties that youve never heard of. You never know when youll be making a Meatless Monday memory. Happy and healthy travels from the Meatless Monday team!   Use #MeatlessMonday to tag us when you share your fabulous Meatless Monday meals on the go! Were on Facebook, Twitter, Pinterest, or Instagram! The post 4 Easy Meatless Monday Travel Tips for the Holiday Season appeared first on Meatless Monday.

Come Along! Join Meatless Monday and Slow Food for Terra Madre Day on December 10th

December 3 2018 Meatless Monday 

Come Along! Join Meatless Monday and Slow Food for Terra Madre Day on December 10thWere partnering with Slow Food to celebrate their annual Terra Madre Day with a Meatless Monday meal. Take part in an international day of celebration by cooking up a plant-based dish and sharing it on Meatless Monday with family, friends, and colleagues. Every year, on December 10th, Slow Food - a global nonprofit committed to food that is good, clean, and fair for all - celebrates Terra Madre Day (Italian for mother earth). The theme this year is Food for Change, to illustrate how everyday food choices can make an impact on climate change and the planet. The celebration falls on a Meatless Monday, so naturally, we joined forces to double the impact for the climate. Why? Cutting out meat one day a week is good for the planet because it lessens the demand to raise livestock, which requires an extraordinary amount of resources and takes a devastating toll on the environment.   How to Join in the Meatless Monday Celebrations on Terra Madre Day: 1. Plan to cook a Meatless Monday meal on December 10th. Consider cooking with ingredients like protein-rich and delicious beans and legumes . 2. Share your recipe here . 3. During your Meatless Monday meal, share your photos on social media with the hashtags #MeatlessMonday and #FoodForChange   -For Chefs : Feature this dish in your restaurant on Meatless Monday and the rest of the week. Consider donating 50% or more of the sales to Slow Food USA. -For Meatless Monday Ambassadors and Slow Food Chapters: Host a #FoodForChange potluck or meal for your family, friends, and colleagues. On December 10th, make a difference in your community with Meatless Monday and Slow Food for Terra Madre Day. Join two distinguished worldwide movements that are committed to making change for personal health and the health of the planet. To get inspired, enjoy a short video celebrating Meatless Monday and Slow Food with chefs from Africa to Japan.     Follow us on Facebook, Twitter, Pinterest, or Instagram!   Are you interested in getting Meatless Monday started in your restaurant or community? Become a Meatless Monday Ambassador! We have all the resources and tools you need. Get started here . You can also get in touch with us at info@meatlessmonday.com. The post Come Along! Join Meatless Monday and Slow Food for Terra Madre Day on December 10th appeared first on Meatless Monday.

Quick and Easy Hummus

December 3 2018 Meatless Monday 

Sure, you can pick up hummus in any grocery store these days, but nothing beats the flavor of homemade! And it couldnt be simpler to make, plus making it at home allows you to customize the flavor. This recipe comes to us from USA Pulses.   Serves 8 - 1 15-ounce can chickpeas (garbanzo beans), rinsed - 1 clove garlic, - 1/­­4 cup olive oil - 2 tbsp lemon juice - 2 tbsp tahini - 1 tsp ground cumin - 3/­­4 tsp salt - sprinkle of paprika   In a food processor, puree the chickpeas (save out a few to sprinkle on top) and garlic with the olive oil, lemon juice, tahini, cumin, and 3/­­4 teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency. Transfer to a bowl. Drizzle with olive oil and sprinkle with remaining chickpeas and paprika before serving. The post Quick and Easy Hummus appeared first on Meatless Monday.

Split Pea Pesto Spread

November 12 2018 Meatless Monday 

This flavorful spread pairs split peas with pine nuts, basil and garlic, adding a punch of protein to the traditional pesto recipe! Its perfect to serve on crostini with your choice of toppings. This recipe comes to us from our friends at USA Pulses. Serves 4 - 1/­­2 cup cooked split peas - 1/­­4 cup pine nuts, toasted - 2 cups fresh basil - 2 cloves garlic, roughly chopped - 1/­­2 cup Parmesan cheese, shredded - 1 tsp salt - 1/­­2 cup olive oil   Combine the split peas, pine nuts, basil, garlic, Parmesan and salt in a food processor. Pulse for about 10 seconds until roughly chopped and combined. Slowly add the olive oil with the food processor running, stopping to scrape down the sides of the bowl as needed. Continue to pulse until mixture reaches desired consistency. Use immediately as pasta sauce, or spread on crostini or crackers with your toppings of choice. Transfer unused portion to air-tight container and store in the fridge for up to 2 weeks. The post Split Pea Pesto Spread appeared first on Meatless Monday.

Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash

November 12 2018 Meatless Monday 

Rather than traditional buns, these sloppy joes are served with spaghetti squash for a plant-based twist. And this hearty meatless meal is super simple to prepare - just toss protein-packed green lentils along with everything else in a slow cooker and turn it on! This recipe comes to us from our friends at USA Pulses. Serves 4 - 1 1/­­4 cups uncooked green lentils, rinsed and drained - 1 white onion, finely diced - 1 red pepper, finely diced - 1 carrot, thinly sliced (carrot is optional) - 3 cloves garlic minced - 1 1/­­2 tbsp chili powder, - 1 tsp cumin - 1/­­2 tsp onion powder - 1/­­4 tsp cayenne pepper - 1 can tomato sauce (15 oz) - 1 can diced tomatoes (15 oz) - 1 1/­­2 cups water plus more if necessary - 2 tbsp organic ketchup - 1 tsp yellow mustard - 1 tsp gluten free soy sauce - 1 spaghetti squash, washed - salt and pepper to taste   In a large slow cooker, add in all ingredients except spaghetti squash. Stir to combine. Cut the washed spaghetti squash in half around the middle and scoop out the seeds. Place the squash halves face down in the slow cooker right on top of the lentils. Cover and cook on high for 4 hours or until squash is tender and lentils are cooked completely. If the lentils seem dry in any way, just stir in some water until it reaches a nice thick, consistency. Remove spaghetti squash and shred inside with a fork. Divide among bowls and add lentil sloppy joe topping. Sprinkle with cheese, if desired. The post Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash appeared first on Meatless Monday.

Sweet Potato and Lentil Mason Jar Salad

November 12 2018 Meatless Monday 

The recipe below makes one serving of a fantastic make-ahead salad, packed with plant-powered ingredients like lentils and sweet potatoes. So stock your fridge with a few servings and youll be set with nourishing lunches all week long! This recipe comes to us from our friends at USA Pulses. Serves 1 - For the Salad: - 1 cup sweet potato (diced) - 1/­­2 cup cup green lentils (cooked) - 1/­­2 cup couscous (cooked) - 1/­­2 cup arugula - 1/­­4 cup dried cranberries - 1 tbsp avocado oil   - For the Dressing: - 1/­­2 lemon, juiced - 1 tbsp olive oil - Salt and pepper to taste   Prepare French green lentils and couscous according to package directions Preheat oven to 400F, toss sweet potatoes with avocado oil and spread in a single layer on a baking tray. Roast sweet potatoes for 20 minutes, or until tender when pierced with a fork. Remove sweet potatoes from oven and set aside. Add dressing ingredients into a small mixing bowl and stir with a fork until combined In a mason jar add dressing, lentils, sweet potatoes, couscous, cranberries, arugula in that particular order, to make sure the greens stay crisp! Store mason jar in refrigerator until ready to eat. Mason jar will keep for 3 days refrigerated. Note: The above recipe makes one very large serving. Consider portioning the ingredients according to your own appetite if the portion seems large to you. The post Sweet Potato and Lentil Mason Jar Salad appeared first on Meatless Monday.

Freebirds World Burrito Launches Meatless Monday

November 5 2018 Meatless Monday 

Freebirds World Burrito Launches Meatless MondayFreebirds World Burrito, the hip fast-casual restaurant chain with customizable burritos, has jumped on the Meatless Monday bandwagon! To spur folks to cut back on meat for their health and for the environment, Freebirds started offering Beyond Meats Feisty Crumble, which has 13 grams of protein and Tex-Mex spices essential for their menu. Now diners can replace meat in their make-it-your-own style nachos, tacos, salads, and monster-sized burritos. To encourage diners to try meatless options, Freebirds is offering a buy three get the fourth free promotion on Beyond Meat entrees in November. Meatless Monday is thrilled to support Freebirds healthy and sustainable efforts and share the news with our loyal followers. Meatless Monday went in-depth to get more of the story with Freebirds VP of Marketing, Eric Coolbaugh, a seasoned restaurant marketing veteran. Why go Meatless on Monday? Most of us dont want to give up meat completely, so subbing out one meal a week with a plant-based option is an easy first step for folks looking to cut back on animal proteins and fats. How has offering Beyond Meat changed and improved your business and your bottom line? Adding Beyond Meat to the menu has been great for our bottom line so far. Weve more than doubled the sales from our previous vegetarian option. Tell us about your efforts to market Meatless Monday and Beyond Meat to your customers. When we launched Beyond Meat in July 2018, the real audience for us became meat eaters who are looking to dial back their animal-based protein consumption. Beyond Meat offers a very similar flavor and mouthfeel to real ground beef, making it a great plant-based substitute for people who are used to eating meat on a regular basis, but are looking to cut back. Because this is one of our core audiences, Meatless Monday was the perfect partner for us. What is your favorite Beyond Meat item offered at Freebirds to enjoy on Meatless Monday?  I cant get enough of those Beyond Meat covered nachos! Go try Beyond Meat covered nachos, and all the other meatless options, to support Meatless Monday in one of their 75 locations in Texas, Oklahoma, California, Utah, or Tennessee. If Freebirds is not available in your area, you can make your own burrito, nachos or salad using their recipe for Beyond Meat crumbles . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. If youre as inspired by Freebirds as we are, wed love to talk to you about promoting and implementing Meatless Monday in your restaurant, hospital, K-12 school, college or university. Contact us here online or find us on Facebook , Twitter , Pinterest , or Instagram ! The post Freebirds World Burrito Launches Meatless Monday appeared first on Meatless Monday.

Freebirds Beyond Meat Crumbles

November 5 2018 Meatless Monday 

Go behind the scenes with Freebirds World Burritos recipe for meatless Beyond Meat crumbles. This savory, protein-packed recipe is a perfect addition to any tex-mex entrée, such as burritos, tacos, nachos or salads. This recipe comes to us directly from the burrito masters at Freebirds World Burrito. Serves 4 - One package Beyond Meat Feisty Crumbles - One potato, cubed - 3/­­4 cup diced onion - 1 1/­­2 tbsp vegetable oil - Approx 2-3 cups vegetable oil for frying - 2 tsp taco seasoning - 1/­­8 tsp chili powder - 1/­­8 tsp paprika - 1/­­4 tsp cayenne - Salt to taste   Pre-heat frying oil to 350 degrees in a deep fryer or deep skillet or frying pan. Place 1 1/­­2 tbsp vegetable oil in sauce pan over medium heat. Add the onions and cook for approximately 4 minutes or until tender. While the onions are cooking fry the potatoes in 350-degree frying oil for 4 minutes. Remove from oil and allow to drain. Once the onions are tender, add the taco seasoning, chili powder, paprika, cayenne and the Beyond Meat Feisty Crumbles. Cook mixture for about 4 minutes. Remove from the heat. Add the Beyond Meat mixture to the potatoes and stir gently with spatula to evenly mix the onions, spice and potatoes. Salt to taste. Top off nachos, tacos or a salad and enjoy! The post Freebirds Beyond Meat Crumbles appeared first on Meatless Monday.

Kevin Curry and Rip Esselstyn celebrate Meatless Monday in Panera Bread’s “Food Interrupted” series

October 22 2018 Meatless Monday 

Kevin Curry and Rip Esselstyn celebrate Meatless Monday in Panera Bread’s “Food Interrupted” seriesTune in today to watch Kevin Curry and Rip Esselstyn show how easy it is to swap beans for beef and cook up a meatless chili for a table of hungry firemen in busy Los Angeles County. Meatless Monday is front and center in todays Food Interrupted episode produced by Panera Bread to demonstrate their commitment to plant-forward and meatless meals . Kevin Curry, influencer and author of Fit Men Cook , hosts the series and is joined in the episode by the creator of plant-forward The Engine 2 Diet , and former fireman, Rip Esselstyn. The Food Interrupted, series which began on October 16, will run for six weeks. Each episode addresses a different aspect of the food system, covering topics like sugar, whole grains, meatless, clean food, and others. Rip shared his reasons for diving into the meatless lifestyle after a fellow firemen was a heart attack waiting to happen, We started eating a plant based diet and the results were insane! But wait, theres more! From November 28th to January 7th, a meatless Tex Mex Abundance Bowl created by Kevin Curry will be available in five Panera Bread locations in New York City. For those not in New York, meatless menu options will also be featured in the over 2,000 Panera Bread locations across the country. Kevin is convinced, If you can get six hearty firemen to eat this, then I think you can probably get other people to do it too! So check out this weeks episode featuring Meatless Monday then visit a Panera Bread location near you and enjoy a plant-based meal thats good for you and good for the planet. Tell them, Meatless Monday sent me! Find out more on Facebook , Twitter , Pinterest , or Instagram ! The post Kevin Curry and Rip Esselstyn celebrate Meatless Monday in Panera Bread’s “Food Interrupted” series appeared first on Meatless Monday.

Exciting New Partnership! Meatless Monday and the National Kidney Foundation

October 15 2018 Meatless Monday 

Exciting New Partnership! Meatless Monday and the National Kidney FoundationWere thrilled to announce Meatless Mondays new partnership with The National Kidney Foundation , the largest organization dedicated to the awareness, prevention, and treatment of kidney disease. The National Kidney Foundation and Meatless Monday are partnering to encourage people to make healthier changes to their diets. Studies suggest that incorporating meatless options into an overall balanced diet can help promote kidney health. Meatless Monday provides an easy way to make this first step towards a healthier lifestyle by cutting out meat just one day a week, and diversifying diets through meatless choices. Through the partnership, Meatless Monday hopes to support individuals who are at-risk or who are experiencing kidney disease in making an important dietary change. Meatless Monday also strives to help all people learn about the many benefits of reducing meat consumption. Reducing consumption of red and processed meat and eating more plant-based foods, such as fruits, vegetables, whole grains, nuts, and legumes, can help lead to: o Better kidney health o Better management of kidney disease o Lower blood pressure and cholesterol o Lower risk of diabetes o Healthy weight management Kidney disease is more common than you might think! According to the National Kidney Foundation , in the United States, about 30 million adults have chronic kidney disease - and most arent aware of it.  1 in 3 American adults are at risk for chronic kidney disease. Risk factors for kidney disease include diabetes, high blood pressure, heart disease, obesity, and family history. See Meatless Mondays kidney-friendly graphics and materials Theyre free for use by all – individuals, organizations, hospitals, city leaders, universities, and more,for use across social media, online, and print. Follow us on Facebook, Twitter, Pinterest, and Instagram for Meatless Monday recipes and news each week. The post Exciting New Partnership! Meatless Monday and the National Kidney Foundation appeared first on Meatless Monday.

Butternut Squash & Black Bean Enchiladas

October 8 2018 Meatless Monday 

For these seasonal enchiladas you can use either fresh butternut squash from your local farmers market or save time with pre-chopped squash from your grocery store’s produce section. Either way, youll have a great fall recipe: a little spicy, a little cheesy and lots of flavor. Round out the meal with a small side of rice and some fresh salsa. This recipe comes to us from Kelly of The Quotable Kitchen. Serves 5 - 2 teaspoons olive oil - 1/­­2 cup,  chopped onion - 4 cloves, minced garlic - 2 teaspoons taco Seasoning - 1 chopped red bell pepper - 1 can black beans (15.5 oz) - 3 cups butternut squash, cooked and chopped into small pieces - 10 medium flour tortillas - 2 – 10 oz cans enchilada sauce - 8 oz, shredded cheddar cheese - Cilantro – for topping   Preheat oven to 350°. Saute the onion and garlic in olive oil in a medium-sized pan over medium-high heat until onions are soft. Add in the taco seasoning, red bell pepper and black beans and saute for five minutes. Set aside. Pour one can of enchilada sauce in an oven-safe pan. To assemble the enchiladas: spoon 2 heaping tablespoons of the black bean mixture onto one tortilla. Top with 2 tablespoons chopped butternut squash and one tablespoon cheese. Roll up tightly and place in pan over the enchilada sauce. Repeat with remaining tortillas using any leftover butternut squash as a topping. Pour remaining can of enchilada sauce over the rolled enchiladas. Top with additional cheese and butternut squash (optional). Bake in preheated oven for twenty minutes until cheese is melted and enchilada sauce is hot. Garnish with fresh cilantro (optional) and serve over rice or with a small side salad to round out the meal. The post Butternut Squash & Black Bean Enchiladas appeared first on Meatless Monday.

Grilled Butternut Squash with Tabasco Glaze and Crunchy Spicy Seeds

October 8 2018 Meatless Monday 

This simple preparation of butternut squash is anything but. Grilling the squash develops its sweetness and adds a hint of smoky flavor, while a spicy-sweet glaze and cooling yogurt round out the flavors and the delightful crunch of the squashs seeds finish off the dish. This recipe comes to us from Stiltsville Fish Bar. Serves 4 For the Butternut Squash: 1 Whole Butternut Squash 2 tbsp. Honey 1 tbsp. Extra Virgin Olive Oil 1/­­2 tbsp. Salt 1/­­4 tbsp. Black Pepper 7 Fresh Thyme Sprigs, chopped   For the Crunchy Seeds: Reserved seeds from Butternut Squash 1 tsp. Extra Virgin Olive Oil 1/­­4 tsp. Tabasco 1/­­4 tsp. Salt   For the Tabasco Glaze: 2 tbsp. Honey 1 tbsp. Brown Sugar 1 tbsp. Tabasco 4 tbsp. Red Wine Vinegar   To Serve: 1 cup Fat-Free Greek Yogurt 3 tbsp. Tabasco Glaze   Preheat oven to 350° F. Then, cut squash in half down the center, length-ways, and scoop out the seeds and set to the side for toasting (recipe below). Trim ends off and cut 1-inch thick slices, creating half-moon shapes. Place in a large bowl and add honey, salt, pepper, thyme and olive oil. Toss until all pieces are coated well. Place on a sheet pan and roast for 30 to 40 minutes or until tender. Clean all the flesh off the squash seeds and place in a bowl with oil, Tabasco and salt. Toss all ingredients together well and toast in the oven for about 12 to 14 minutes or until golden brown. Remove from the oven and keep at room temperature until needed for garnish. In a small sauce pan, whisk together honey, Tabasco, brown sugar and vinegar over medium heat. Cook and reduce by half. Remove from heat and reserve at room temperature until needed. Turn on grill to high heat and lightly oil grill or spray with oil. Place roasted squash on grill and re-heat over the flame. Grill evenly on both sides. Smooth Greek yogurt evenly over a serving plate with the back of spoon. Stack the grilled butternut squash on top of each other, then drizzle Tabasco glaze on top of squash and sprinkle with toasted seeds. Garnish with fresh thyme. The post Grilled Butternut Squash with Tabasco Glaze and Crunchy Spicy Seeds appeared first on Meatless Monday.

Meatless Monday Joins Slow Food at Leading International Event

September 24 2018 Meatless Monday 

Meatless Monday Joins Slow Food at Leading International EventOn Monday, September 24, Slow Food, the global grassroots organization, will highlight Meatless Monday with celebrated chefs at Terra Madre Salone de Gusto, one of the biggest international events devoted to food. Slow Food was founded in 1989 to inspire individuals and communities to change the world through food that is good, clean and fair for all. The global Slow Food movement is creating dramatic change in more than 160 countries. Now, Slow Food and Meatless Monday have partnered to provide a weekly platform to highlight the delicious taste, diversity and rich cultural heritage of plant-based cuisine around the world. At the Taste Workshop, Peggy Neu, president of Meatless Monday, will share the exciting story of the growth of the Meatless Monday Movement . Shell also introduce two celebrated chefs who will showcase imaginative plant-based recipes. Chef Drew Deckman, restaurateur and culinary consultant based in Baja, California, received a Michelin Star for his work and was acknowledged as a Rising-Star Chef when he was in Germany. Hell thrill taste buds with his Grilled Bread and Raw porcini salad with Parmesano Reggiano. Jennifer Jasinski, a James Beard Foundation award winner for Best Southwest Chef owns and runs several restaurants in Denver, Colorado. Shell refresh palates with her Chilled Beans Vinaigrette, Yellow Watermelon and Jimmy Nardello Jam. For more about Meatless Monday at Terra Madre, visit: https:/­­/­­www.slowfoodusa.org/­­meatless-monday-at-terra-madre The post Meatless Monday Joins Slow Food at Leading International Event appeared first on Meatless Monday.

Buttermilk-Buckwheat Pancakes

September 24 2018 Meatless Monday 

Start your week on a healthy note with hearty, homemade pancakes! Swapping out half of the flour for buckwheat flour produces the perfect balance of delicate and hearty. Recipe and photo from Oldways and the Whole Grains Council (Karen Mansur). Makes 12 6-inch pancakes   - 3/­­4 cup buckwheat flour - 3/­­4 cup whole white wheat flour - 3 tablespoons sugar - 1/­­2 teaspoon salt - 1 teaspoon baking soda - 3 tablespoons unsalted butter, melted - 1 egg, beaten - 2 cups non-fat buttermilk, divided - vegetable oil Heat a large griddle pan over medium heat.  Prepare batter while pan is heating. Whisk together the dry ingredients (flours, sugar, salt, baking soda) in a large bowl. In a medium bowl, stir egg and 1 cup of the buttermilk until combined, then slowly add in melted butter until incorporated. Add the buttermilk/­­egg mixture to the dry ingredients, stirring to blend.  Add in the remaining buttermilk to batter.  Stir only until everything is combined, batter may be slightly lumpy. Do not over mix. Using a pastry brush, lightly coat the pan with vegetable oil. Ladle 1/­­4 cup batter onto the hot pan. Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes, or until bubbles come the surface. Flip the pancake and cook for another 1-2 minutes, or until golden brown. Serve with butter and maple syrup.     Active Time: 15 minutes Total time: 25 minutes The post Buttermilk-Buckwheat Pancakes appeared first on Meatless Monday.

Rosemary’s Beets with Hazelnuts and Basil

September 17 2018 Meatless Monday 

This rustic beet side from Alex of The New Baguette was inspired by a side dish at Rosemary’s in New York City. Ideally, the recipe uses baby rainbow beets from the farmers market, but if the farmers market isn’t practical, feel free to use regular supermarket beets. The hazelnuts are crucial to the success of this beet side dish. You can buy them pre-roasted, but roasting them yourself makes a huge difference. You can typically find raw hazelnuts at the bulk bin section of any store. Blanched raw hazelnuts are best because the skins have already been removed. If you cant find blanched, you may remove the skins by rolling freshly roasted hazelnuts under your palms in a kitchen towel. Serves 6 - 1 1/­­2 pounds baby rainbow beets, scrubbed - 3/­­4 cup raw hazelnuts - About 7 large basil leaves, cut into thin ribbons - 1-2 tablespoons extra virgin olive oil, to taste - 1-2 tablespoons freshly squeezed lemon juice, to taste - 1/­­4 teaspoon fine sea salt   Preheat the oven to 350?F. Place the beets in a medium pot and add enough water to cover by 1 inch. Cover with a lid and bring to a boil. Reduce the heat to low and simmer with the lid ajar until tender, about 25 minutes (large beets may take up to 45). Meanwhile, arrange the hazelnuts in an even layer on a baking sheet and roast for 8 to 10 minutes, until fragrant, being careful not to burn them. If your hazelnuts still have the skins on, place the nuts on one end of a kitchen towel and cover with the other end. Roll them under your palms to remove the skins. Its okay if not all the skins come off. When the hazelnuts are cool enough to handle, roughly chop them. When the beets are done cooking, drain them and run the pot under cold water. Let the beets stand in cold water until cool (you may have to change the water). At this point the skins should be easy to slip off with your hands (wear gloves if you dont want your fingers to turn red). Cut the beets into 1-inch chunks and place in a bowl. Add the basil, oil, lemon juice, salt, and most of the hazelnuts. Toss to combine. Taste and adjust seasonings if needed. Transfer to a serving platter and garnish with the remaining hazelnuts. The post Rosemary’s Beets with Hazelnuts and Basil appeared first on Meatless Monday.

Harvest Vegetable Tart

September 17 2018 Meatless Monday 

This tart takes advantage of the exquisite red/­­orange palate of fall by using colorful root vegetables cut into small leaf shapes using cookie cutters to create an Autumn motif. It happens to be savory and delicious too! This recipe comes to us from Joyce of Goodmotherdiet. Serves 6 - 1 single pie crust - 1 butternut squash - 1-2 purple carrots - 1-2 parsnips - 1 large sweet potato - 4 tablespoons olive oil, divided - 3 medium shallots, minced - 4 cloves garlic, minced - 1 cup vegetable broth - 2 tsp flour - 1 can full fat coconut milk - 1/­­2+ cup shredded parmesan (optional) - 1/­­2 tsp dried thyme - salt and pepper to taste Pre heat oven to 375. Peel and slice squash neck into 1/­­4 inch rings. Using a cookie cutter, press firmly into squash. I recommend using a potholder to make pressing down easier on your hands. Peel and slice remaining root vegetables, using various leaf shapes. Reserve veggie scraps. Line one or two baking sheets with parchment paper or foil. Arrange the leaves on the baking sheets. If your cookie cutters have large and small shapes, separate them as they may have different cooking times. Spray or brush with olive oil and sprinkle lightly with salt. Prebake the leaves until they are tender enough to pierce with a knife tip, but not so tender that they fall apart, about 15 minutes. Larger leaves may need another 5 minutes. Let cool. Saute shallots until lightly browned in 2 tablespoons olive oil. Add garlic. Gather the veggie scraps and dice. You should have about 6 cups of veggies. Dont include purple carrot scraps as they will turn everything pink. Add to the shallots along with vegetable broth. Simmer 10 minutes with the lid off. Add more broth if necessary but liquid should mostly evaporate. Veggies should be soft but still somewhat firm. They will cook again in the tart pan. Stir in 2 tsp of flour and then add coconut milk, herbs and parmesan (if using). Roll out pastry dough and place it in a tart pan, pressing gently into the bottom. Roll the pin over the top to cut the dough to fit the pan. Pour vegetable filling into pie crust and spread evenly with a spoon. Arrange the leaf shapes onto the top of the filling, covering any gaps until entire tart is covered. Spray or brush with olive oil. Sprinkle with parmesan, if desired. Bake tart for 35-45 minutes. Let cool slightly before cutting. Serve with a crisp green salad. Enjoy! The post Harvest Vegetable Tart appeared first on Meatless Monday.

TGI Fridays and Meatless Monday Join Forces to Highlight Restaurant’s Commitment to Offering Plant-Based Options

January 8 2018 Meatless Monday 

TGI Fridays and Meatless Monday Join Forces to Highlight Restaurant’s Commitment to Offering Plant-Based OptionsTGI Fridays recently announced its partnership with plant-based trailblazer Beyond Meat. The partnership means that the restaurant chain is adding the revolutionary Beyond Burger to the menu at its 450+ U.S. locations nationwide. The Monday Campaigns, the nonprofit public health organization behind the Meatless Monday movement, lauds TGI Fridays commitment to innovation and reinvigorating current menu offerings. To build on the momentum of TGI Fridays and Beyond Meat partnership, the restaurant chain is leveraging the global popularity of Meatless Monday by joining forces with The Monday Campaigns. Collaboration includes ongoing promotional activities online, through Facebook and other social media services. Through Meatless Monday promotions, TGI Fridays has the potential of drawing diverse consumers to the meat-centric chain. According to a 2017 survey of 1,000 respondents, conducted by DDG Research for The Monday Campaigns, 29 percent would like to see Meatless Monday at fast-food/­­quick service restaurants. Twenty-seven percent opted for sit-down restaurants. An earlier survey conducted in 2015 by The Monday Campaigns through Survey Monkey, showed that Meatless Monday promotions encourage diners to eat at local restaurants. Appealing to a more food-forward consumer is a key priority for Fridays in 2018, said David Spirito, executive culinary director for the chain. In answering guests demand for nutritional menu items that fit their lifestyle needs, we saw an opportunity to introduce newly expanded options like plant-based protein. With Beyond Burger, diners will have a sensory experience of a traditional burger without sacrificing taste. Dana Smith, Meatless Monday campaign director, remarked, Were excited that TGI Fridays, an iconic global restaurant brand, is leveraging Monday as a day to attract consumers to try Beyond Burger and Fridays other plant-based selections, without taking meat off their menu. Our research shows that choosing meatless options, even one day a week, can help make a difference in our personal health and the health of our planet. For a closer look at the new Beyond Meat burger, watch our Facebook Live from the TGI Fridays test kitchen! The post TGI Fridays and Meatless Monday Join Forces to Highlight Restaurant’s Commitment to Offering Plant-Based Options appeared first on Meatless Monday.

Smoky Chipotle Black Bean & Roasted Sweet Potato Tacos

January 8 2018 Meatless Monday 

Black beans and sweet potatoes are a perfect pair and this taco recipe amps up their flavor with mushrooms, avocados and high-impact seasonings like chipotle powder and bitter orange marinade (often found in the international aisle). This recipe comes to us from Maribel of Food 4 Thought NYC. Serves 4, 2 tacos each - 1 can of black beans, rinsed - 1 medium sweet potato, peeled and diced - 1 cup of diced bella mushrooms - 1 cup shredded cabbage - 1 avocado, sliced - 1/­­2 red bell pepper, chopped - 1 bunch fresh cilantro, cleaned and trimmed - 8 white corn tortillas - 2 tbsp. of olive oil, separated - 2 large cloves of garlic, minced - 1 tbsp. of tomato paste - 1 tbsp. of naranja agria (bitter orange) marinade (substitute lime juice if unavailable) - 2 tsp. of salt, separated - 1/­­2 tsp ground cayenne - 1 tsp ground chipotle powder - 1/­­2 tbsp. dried oregano - 1/­­2 tsp. garlic powder - Freshly ground black pepper Preheat oven to 400°F. Line a small rimmed baking sheet with foil, add sweet potatoes, 1 tbsp. of oil, 1 tsp of salt, cayenne, and freshly ground black pepper; mix well. Place sheet in oven and bake for approximately 20 minutes or until potatoes are golden and tender. While potatoes are baking, heat remaining oil in a skillet over medium flame. Cook the minced garlic for 1-2 minutes, but be careful not to burn them otherwise youll end up with a bitter flavor. Add mushrooms and red peppers, stirring occasionally for 3-5 minutes. Once the veggies have softened, throw in the rinsed beans along with the paste, salt, chipotle, oregano, garlic powder, and black pepper. Mix everything together and allow it to cook for 8-10 minutes. About halfway through, add the bitter orange marinade (or lime juice). Remove from heat. Make sure you have all of your taco toppings ready on the side for easy prep. Turn on a burner to low-medium flame. Working with one tortilla at a time, carefully place it over the flame using tongs. Once you see the edges darken and it puffs up in the center, then flip it over. Cook each side for about 1-2 minutes. Place on serving plate. Spoon about 1 tbsp. of black bean and mushrooms, along with 1 tbsp. of sweet potatoes on each tortilla. Top with sliced cabbage, avocado, and a small handful of cilantro. Squeeze a bit of lime juice on top if you have it, or just enjoy it as is. The post Smoky Chipotle Black Bean & Roasted Sweet Potato Tacos appeared first on Meatless Monday.

Roasted Pumpkin Orange Quinoa Salad

January 1 2018 Meatless Monday 

Quinoa is infused with fresh squeezed orange juice and vegetable stock, while pumpkin is tossed with shallots, orange wedges and chickpeas. Tangy feta cheese stands out on a warm backdrop of toasted walnuts and slow roasted orange, all dressed with a reduced balsamic. This recipe comes from Trudy of veggie.num.num. Serves 6 - 1 cup quinoa, rinsed - 1 1/­­2 cups low sodium vegetable stock - juice from 1 orange - 1 orange, peeled and cut into wedges - 2 tablespoons olive oil - 2 pounds pumpkin, diced into 1 centimeter cubes - 1 cup chickpeas, cooked or canned and rinsed - 5 shallots, quartered - 1/­­4 cup walnuts, roughly chopped - 1/­­2 cup balsamic vinegar - 2 cups rocket lettuces - 7 ounces feta cheese*, crumbled *optional Preheat an oven to 400 degrees. Place the quinoa, vegetable stock and juice from one orange into a medium pot over medium-high heat and bring to a boil. Turn heat down to medium-low, cover, and simmer for 10-15 minutes, or until the liquid has been absorbed. Set aside. Cut the remaining orange into wedges. Toss the orange wedges, pumpkin pieces, chickpeas and shallots with the olive oil. Place on a baking sheet and put in the oven. Cook for 20-25 minutes, or until chickpeas are crisp and pumpkin is tender. Remove from the oven and set aside to cool slightly. Place a sauté pan over medium-high heat. Toast the walnuts for 2-3 minutes, or until golden. Remove to a bowl and set aside. Place the balsamic vinegar in a small saucepan and heat over medium heat. Allow the vinegar to come to a simmer. Whisk for 4-5 minutes, or until the balsamic has reduced by half and the vinegar is syrupy. Set aside to cool. Place the quinoa in a large bowl. Add the roasted orange pumpkin mixture, toasted walnuts and rocket lettuces. Crumble the feta cheese on top, if using. Dress the salad with 2-3 tablespoons of balsamic reduction, or to taste, and toss well to combine. Season with salt and pepper to taste. Place equal portions in 4 bowls atop extra rocket lettuce. Sprinkle with a little more balsamic reduction if desired and enjoy. The post Roasted Pumpkin Orange Quinoa Salad appeared first on Meatless Monday.

Why Meatless Monday Should Be Part of Your Healthy Monday Reset

January 1 2018 Meatless Monday 

Why Meatless Monday Should Be Part of Your Healthy Monday ResetNew Years is commonly thought of as the time to make a fresh start. However, the beginning of the calendar year isnt the only time you can make positive changes to your lifestyle. Research shows that many people - 58 percent - also consider Monday to be a chance to start something new. Using Monday as a day to reset or recommit to a new practice gives you more than 50 chances to start fresh! This year, New Years Day falls on a Monday, so you can kick off your Monday habits on New Years Day, and continue them the rest of the year. One of the best things you can do is incorporate Meatless Monday into your week. Science is certain: the rise of meat consumption plays a significant role in global warming and climate change. It also is at the root of the increasing rates of preventable, non-communicable diseases. Despite this research, many people still have questions and concerns about switching to a plant-based diet as a way to remedy these global problems. However, it isnt necessary for people to give up meat entirely in order to make an impact on their health and the health of the planet. Reducing meat consumption even one day a week has been shown to have an impact on the rise in global temperature; it also has great effects on physical health, such as lowering blood pressure and cholesterol as well as the risk for stroke and heart disease. Meatless Monday can be that one day a week. Just one day with all plant-based meals is a great step in a positive direction for you, your family, or even your school or workplace. Its easy to go meat-free with a little information and delicious recipes. Even the most dedicated carnivores have found vegan and vegetarian recipes that are satisfying, full of protein, and simple to make while having plenty of variety. When you reset this Monday, go meatless and make a difference! We even found a few recipes to start you off. The post Why Meatless Monday Should Be Part of Your Healthy Monday Reset appeared first on Meatless Monday.

Roasted Chestnut Soup

December 25 2017 Meatless Monday 

Chestnuts are roasted sweet and balanced with apple cider vinegar and soy sauce in this simple soup. Red bell pepper slices and green onions top this winter warmer for a festive veggie crunch, making it perfect for your next holiday gathering. This recipe comes to us from Donna of Apron Strings. Serves 4 - 1 1/­­2 pounds whole chestnuts - 1 tablespoons olive oil - 1 large red onion, diced - 4 cups low sodium vegetable broth - 1 cup lowfat Greek yogurt - 1 tablespoon low sodium soy sauce - 1 tablespoon apple cider vinegar - a few dashes hot sauce - salt and pepper, to taste - 1 red bell pepper, sliced - 2 green onions, sliced Place the chestnuts in a bowl and cover with hot water. Soak for 1 hour. Preheat an oven to 400 degrees. Make an X on the flat side of each chestnut and place them, onto a baking sheet, cut side up. Transfer the baking sheet to the oven, roast for about 30 minutes and set aside to cool. When chestnuts are cool enough to handle, scoop their flesh out with a spoon. Dice the chestnut flesh. Place the olive oil into a large stockpot over medium-high heat. Add the onion and cook for about 4-6 minutes, or until softened. Add the vegetable broth, 4 cups of water and the diced flesh of the chestnuts. Bring to a boil and reduce the heat to medium-low. Simmer for 30-40 minutes, or until the bits of chestnuts are very soft. Remove the stockpot from heat and stir in the Greek yogurt, soy sauce, apple cider vinegar and hot sauce to taste. Transfer the chestnut veggie stock mixture to a blender in batches. Puree until smooth. Strain through a sieve and transfer to a medium bowl. Taste for seasoning and adjust if desired. Divide the soup into 4 bowls, top with festive red bell pepper and green onion slices and enjoy! The post Roasted Chestnut Soup appeared first on Meatless Monday.

Eggplant and Shiitake “Meatballs”

December 25 2017 Meatless Monday 

Quinoa is an excellent meatless protein source and this fun preparation mixes the superstar grain with hearty vegetables to create a delectable dish that can either be served as a main with pasta, or as an intriguing meatless party appetizer (make mini balls and don’t forget the little toothpicks!). This recipe comes to us from Stefanie of Sarcastic Cooking. Serves: 3-4 (makes 8 meatballs) - 1 small eggplant - 1 tablespoon olive oil - 4 ounces shiitake mushrooms, cleaned, stems removed, and diced - 3/­­4 cup quinoa - 1 1/­­2 cups water - 1 large egg - 1 egg white - 1/­­4 cup grated Parmesan cheese - 2 cloves garlic, grated - 1 teaspoon salt -  1/­­2 teaspoon black pepper - pinch of crushed red pepper flakes - 1 teaspoon chopped basil - 1 teaspoon chopped parsleyvegetable oil, for frying - marinara sauce, to serve Preheat the oven to 350F. Using a fork, prick holes all over the eggplant. Place the eggplant on a baking sheet and roast it in the oven for an hour, until the eggplant collapses/­­shrivels. While the eggplant roasts, cook the quinoa and mushrooms. In a small saucepan, bring the 1 1/­­2 cups of water and quinoa to a boil. Reduce to a simmer, cover with lid, and let cook for about 15 minutes. After 15 minutes, uncover and fluff with a fork. In a small skillet, heat the olive oil over medium heat for a minute or so. Add mushrooms to pan and sauté for 7-10 minutes until golden. Once the eggplant is cooled, slice it in half length-wise. Use a spoon to scoop out the flesh of the eggplant. Give it a chop and discard the eggplant skin. Add the eggplant, quinoa, and mushrooms to a medium mixing bowl. Mix in the egg, egg white, parmesan, garlic, salt, pepper, crushed red pepper flakes, basil, and parsley. Mix well. Line a baking sheet with parchment/­­wax paper. Form the shiitake/­­eggplant mixture into large balls. Place the balls on the lined baking sheet. Place the sheet with all the meatballs on it in the refrigerator for twenty minutes while you heat the oil. Fill a large, heavy-bottomed skillet about 1/­­4 of the way up with vegetable oil. Heat the oil over medium/­­high heat for about ten minutes. Remove the meatballs from the fridge, add four meatballs to the hot oil at a time. Fry the balls, turning occasionally, for 8-10 minutes until golden on all sides. Remove with a slotted spoon, add to a plate lined with paper towels to drain. Fry the next batch in the same way. Serve the meatballs with marinara sauce and your favorite pasta. The post Eggplant and Shiitake “Meatballs” appeared first on Meatless Monday.

Holiday Gift Ideas from Meatless Monday!

December 18 2017 Meatless Monday 

Holiday Gift Ideas from Meatless Monday!This holiday season, let Meatless Monday help you make your gift-giving a little bit easier. If you know someone who has been resolving to eat healthier or give something back to the planet, here are a few items to help them get started. Books: Reducetarian by Brian Kateman Perfect for someone who is hungry to find out more about why its a good idea to reduce meat consumption. Reducetarian contains over 70 essays by a group of experts and influential thinkers (including Meatless Monday founder Sid Lerner) who offer up several reasons why eating a more plant-based diet will save our health and the health of the planet. It also includes 40 meatless and reduced-meat recipes by Pat Crocker. MeatLess by Kristie Middleton As a senior food policy director at The Human Society of the United States, Middleton offers her expertise on reducing the amount of animal products you consume whether you are a passionate meat-lover or vegan-curious. MeatLess includes recipes, tips, swaps, and guidance on how to eat less meat and more plants. The Plant-Powered Diet by Sharon Palmer Palmers book encourages the shift towards plant-based meals by putting produce at the center of the plate. She shares a wealth of information about the benefits of whole grains, healthy fats, balanced nutrition, and seasoning with herbs and spices. Her book also debunks many common myths, asserting that its possible to get healthy food on the road and adequate protein from meatless meals. What the Fork Are You Eating? by Stefanie Sacks Long-time Meatless Monday friend Stephanie Sacks identifies the most offensive ingredients in our food and shows how we can cut (or at least minimize) them from our diets. The book is an overview of whats really in your food and contains an action plan with 50 delicious recipes. How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition by Mark Bittman Mark Bittmans original How to Cook Everything Vegetarian was such a hit the first time around that the award-winning food writer decided it was time for an update. This fall, Bittman released a new edition which includes new recipes and information about the benefits of reducing meat consumption. 30-Minute Italian by Fabio Viviani The Top Chef Fan Favorite released a new cookbook this past spring that includes simple, meat-free meals with an Italian spin. If you know someone who wants to try Meatless Monday but is short on time, 30-Minute Italian is a great pick! PNW Veg by Kim O’Donnel As the author of two previously published vegetarian cookbooks, Kim ODonnel became curious about the bounty in her own backyard, the Pacific Northwest. 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. 28-Day Plant-Powered Health Reboot by Jessica Jones, MS, RD, CDE and Wendy Lopez, MS, RD Written by Registered Dietitians Jessica Jones and Wendy Lopez of the blog Food Heaven Made Easy, this new cookbook has four weeks of breakfasts, lunches, and dinners that are all purely plant-based. Made with health - and not dieting - in mind, Jones and Lopez outline a completely customizable menu of meals that put the focus on rebooting the body with balanced meals without animal proteins. Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment by Nina Olsson Food blogger Nina Olsson (Nourish Atelier) released Bowls of Goodness this year, a celebration of simple, delicious, and undeniably healthy meals in bowls, all of which are vegetarian. In addition to giving bowls a boost, Bowls of Goodness acknowledges the history of bowls tracing back to our most ancient human ancestors. And what better food to put in bowls than the healthiest, prettiest produce and grains? Love Thy Legumes by Sonali Suratkar Nutritionist and Johns Hopkins graduate Sonali Suratkar is using her first cookbook to celebrate legumes and educate people on how they may improve blood sugar, assist in weight loss, and ease the digestive system. With tons of recipes and beautiful pictures, Suratkar is sure to entice any reader curious about one of the healthiest plant-based food varieties! Read It Before You Eat It: Taking You from Label to Table by Bonnie Taub-Dix, RDN If you ever wanted to take a registered dietary nutritionist with you when you went food shopping, this is the only book youll need. Bonnie Taub-Dix, RDN provides easy-to-understand information about deciphering food labels and balancing your daily meals. When you go shopping for Meatless Monday, take this book with you to ensure that you only cook with the best ingredients. Delivery Services: Veestro While Veestro is a big hit with vegans and vegetarians, its hugely popular with people who still eat meat, making them an ideal delivery service for Meatless Monday. Introduce your friends and family to Veestro with a gift card so they can taste a new kind of fast dinner! HelloFresh Another health-focused delivery service with a vegetarian plan, HelloFresh is also offering gift cards so busy families looking for a plant-based change for dinner can try a meal before making a commitment to a subscription. GrubHub Do you know a takeout addict? Sometimes its great to have a prepared meal delivered fast. GrubHub provides easy delivery from vegetarian restaurants (and restaurants with vegetarian offerings). With a gift card, you can say Dinners on me on Meatless Monday. The post Holiday Gift Ideas from Meatless Monday! appeared first on Meatless Monday.

Meatless Monday Attends the Food as Medicine Summit in NYC

December 11 2017 Meatless Monday 

Meatless Monday Attends the Food as Medicine Summit in NYCOn Thursday, November 30, Meatless Monday participated in the Food as Medicine Summit held at the Hunter College New York City Food Policy Center. The summit featured expert speakers who discussed how problematic food habits have caused the number and prevalence of chronic diseases to rise. Therefore, food must also be the solution, according to the summits mission. Meatless Monday founder Sid Lerner (second from left) with (from left) Stephen Ritz, Dr. Robert Graham, and Michel Nischan. Photo by Charles Platkin. The summit kicked off with a welcome from Brooklyn Borough President Eric Adams, who has been outspoken in his support for Meatless Monday and healthy eating habits in NYC schools. The former police officer was diagnosed with type 2 diabetes in 2016 but was able to put the disease into remission by switching to a healthier lifestyle that included more plant-based foods. He has been a strong proponent of bringing Meatless Monday to several schools in Brooklyn. The opening keynote address was delivered by Dr. Robert Graham, a co-founder of FRESH Med NYC who promotes the idea of food as medicine, saying there should not be just a pill for every ill. Graham discussed how the top 10 causes of death are related to food and diet. His mission stands by food as a remedy and uses dietary changes as the first approach in managing illness at FRESH Med NYC. Other speakers included Michel Nischan, chef and CEO of Wholesome Wave, and Stephen Ritz, CEO of Green Bronx Machine. Their panel discussed the impact of healthy food on children and its availability in schools. Nischans son was diagnosed with diabetes at age five; Ritz pointed out the difficulty in getting good produce in his South Bronx neighborhood. An emphasis was placed on not only getting kids interested in healthy eating at a young age but also making it fun for them to learn about it. Meatless Monday President Peggy Neu spoke to the significance of meeting education with action and putting good ideas into practice. The healthcare industry is the front line in the battle to better inform and direct people towards more healthy lifestyles and diets. Rather than using band-aid remedies for chronic illnesses, Neu said, these diseases can and should be prevented with better eating habits. Neus takeaway on the discussion of food as medicine: we need new heroes and better food choices need to be made culturally relevant. The bottom line of the Food as Medicine Summit was keeping people interested, keeping food exciting, and - most importantly - keeping people educated. The post Meatless Monday Attends the Food as Medicine Summit in NYC appeared first on Meatless Monday.

“We Are Still In”: Meatless Monday Stands with the Coalition to Include Food in Climate Action Conversation

December 5 2017 Meatless Monday 

“We Are Still In”: Meatless Monday Stands with the Coalition to Include Food in Climate Action ConversationAn open letter extolling the values of including food in the ongoing conversation about climate change is making the rounds on Medium, and Meatless Monday plays an important role. More cities and counties on the local level in the United States have taken charge on supporting the goals of the Paris Climate Accords to reduce greenhouse gas emissions. Specifically mentioned is how the rise of meat and dairy consumption has a major impact on the climate - 14.5 percent of the worlds entire greenhouse emissions. The letter cites Meatless Monday as a strategy to reduce this impact, asking local municipalities to consider adopting Meatless Mondays in their communities. Food is rarely part of the climate change conversation, and this letter marks a positive turn for campaigns such as Meatless Monday that have been spreading the message that about reducing meat consumption and the large role it can play a big part in healing the environment. While many people are aware that a plant-based diet is good for the physical health of people, the fact that reducing meat consumption can lower our carbon footprint is mentioned far less often. Demand for meat and dairy is only projected to grow unless communities on the local level start the building the momentum to promote meat reduction. Action has been taken, but more cities and communities need to get onboard to make an even bigger impact. Cities and counties have led on climate action -- by making buildings energy-efficient, increasing electric vehicles in city fleets, and sending less waste to landfills -- but all these efforts wont be sufficient to halt climate change if we do not also significantly slash emissions embedded in the food we eat. As a major meat-eating country consuming more than twice the global average, the U.S. has a major role to play (FAOSTAT, 2013). This letter, which was co-signed by Meatless Monday and dozens of other esteemed organizations, explicitly states the need for us to reduce meat and dairy consumption in order to benefit the environment. It also cites the 16 cities that have adopted policies that steer people towards more healthy, climate-friendly food. Several cities and communities have seen Meatless Monday prove successful with their citizens. To learn more about how you can bring Meatless Monday to your community, visit the community page on our web site to find all the tools you need to start a campaign. The post “We Are Still In”: Meatless Monday Stands with the Coalition to Include Food in Climate Action Conversation appeared first on Meatless Monday.

Meatless Monday Challenges High School Chefs to “Go With Grains” for C-CAP Recipe Contest

December 4 2017 Meatless Monday 

Meatless Monday Challenges High School Chefs to “Go With Grains” for C-CAP Recipe ContestMeatless Monday continues to help aspiring young chefs get their shot at success! The Careers through Culinary Arts Program (C-CAP) has announced this years recipe contest to give high school students a chance to win a scholarship and develop their talents as budding chefs. Courtesy C-CAP The Go With Grains Meatless Monday recipe contest will challenge student chefs to develop a meat-free recipe that puts the spotlight on different kinds of grains. The panel of celebrity judges will choose the winner based on originality, flavor, healthfulness, ease of preparation, and writing ability. While learning important culinary skills with the help of their teachers, juniors and seniors in underserved communities will also learn about the environmental impact of plant-based cooking. Chef Marcus Samuelsson, a C-CAP board co-chair, will be one of the judges on the star-studded panel. Were thrilled to announce the stellar line-up of chefs on the panel that will judge this years recipe contest. Through this annual contest, culinary students receive guidance from their teachers on recipe writing and development and are able to showcase their talent of creating meatless recipes. The other judges include Rich Landau, a pioneer of modern plant-based cooking and the chef/­­co-owner of Philadelphias Vedge; Maria Loi, executive chef of Loi Estiatorio in New York City and a global ambassador of Greek gastronomy; Brother Luck, a C-CAP alumnus and the chef/­­co-owner of Four by Brother Luck in Colorado Springs; and Nicole Langone Scarangello, another C-CAP alumnus who is the director of menu management for the New York City Department of Education School Food. C-CAP is a national organization that focuses on bringing culinary education and training opportunities to students in underserved communities. Along with Meatless Monday, C-CAP helps young chefs learn about smart ways to cook that will not only guide their careers but encourage a new wave of responsible, sustainable cooking to the culinary industry. One national grand prize winner will receive a scholarship of $5,000 and six regional winners will win $2,000 scholarships. Winners are expected to be announced in the spring of 2018. Meatless Monday wishes all the participants good luck! The post Meatless Monday Challenges High School Chefs to “Go With Grains” for C-CAP Recipe Contest appeared first on Meatless Monday.

Spicy Bok Choy with Noodles and Peanuts

December 4 2017 Meatless Monday 

Wilted bok choy and peanuts fill a flavorful, savory broth alongside chewy noodles for a hearty one-dish meal. Look for fresh rice noodles in the pasta or Asian food section of most grocery stores. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian. Serves 4 - 1 teaspoon sesame oil - 1 tablespoon peanut oil - 1 red onion, sliced - 2 cloves garlic, minced - 1 tablespoon peanut butter - 3 tablespoons soy ginger dressing - 1 tablespoon reduced-sodium soy sauce - 2 tablespoons orange juice - red pepper flakes, to taste - 1 (12 ounces) package fresh rice noodles - 6 (6-ounce) heads baby bok choy - 1/­­4 cup peanuts Place the oils in a large skillet or wok over medium-high heat. Add the onion and garlic and sauté for about 5 minutes, or until the vegetables soften and become fragrant. Add the peanut butter, dressing, soy sauce, orange juice, red pepper flakes and 1-1/­­2 cups water to the skillet. Stir until bubbly and smooth. Cover and cook while you prepare the noodles. Bring a medium pot of water to a boil over medium-high heat and cook the rice noodles according to package directions. Drain and rinse with water. Transfer the cooked noodles to the skillet and stir to combine. Add the bok choy and peanuts to the pan and let cook for 1 minute, or until the bok choy is slightly wilted. Enjoy! The post Spicy Bok Choy with Noodles and Peanuts appeared first on Meatless Monday.

Restaurant Roundup: Treat Yourself to a Vegetarian Night Out!

November 27 2017 Meatless Monday 

Restaurant Roundup: Treat Yourself to a Vegetarian Night Out!Now that Thanksgiving is over, its time to get back on a healthy track. But that doesnt mean you cant take a short break from cooking! Weve rounded up some of the best restaurants from around the country that offer Meatless Monday. Not only can you eat plant-based this holiday season but you can support a local business that is doing its part to make their communities healthier! Here are some restaurants offering great vegetarian and vegan options every Monday: Oddfellows (Seattle, Washington) Oddfellows proudly supports Meatless Monday in an effort to make the world a healthier place. Just one of several plant-based meals offered at Oddfellows is a salad of baby greens with watermelon radish, gorgonzola & gooseberry-sherry honey vinaigrette. It’s simple and delicious, and we hope our guests enjoy it as much as we do. Tallulahs (Seattle, Washington) Tallulah’s thinks every day can be meatless and is proud to be a part of Meatless Monday. They’ve created a vegetable-driven menu and on Monday’s they take it up notch. Our recent favorite is a seared king trumpet mushroom dish with farro charred corn, zucchini ribbons, peas and ramp chermoula. We always enjoy eating our veggies at Tallulah’s, but especially when it’s for a good cause. Snarfs Sandwiches/­­Snarfburger (Boulder, Colorado) Jimmy Seidels two restaurant chains offer vegetarian and vegan options all the time but actively participate in Meatless Monday. Their vegetarian sandwiches include: the Cheese & Mushroom (sautéed mushrooms, American, Swiss and provolone cheeses topped with mayo, mustard, giardinera peppers, onion, lettuce, tomato, pickles, seasoning and oil), the Vegetarian (avocado, sprouts and provolone cheese topped with mayo, mustard, giardinera peppers, onion, lettuce, tomato, pickles, seasoning and oil), and Eggplant Parmesan (breaded eggplant cutlet, marinara sauce, Swiss, provolone and parmesan cheeses). Yuzu (Lakewood, Ohio) Yuzus Asian-inspired menu offers up Meatless Monday specials every week. Their vegetarian bowls are half-price and offered until 2:00 AM. The bowls - which come in Indian-style and Tex-Mex options - can also include cauliflower rice for a small added charge! Plant Power (San Diego, California) Plant Power is a vegetarian restaurant every day of the week, but it boasts several customers who arent vegetarian or vegan at all. It has become a destination for Meatless Monday diners as well as others who are eager to try a better-for-you, fast food option. In addition to using natural, plant-based ingredients, Plant Power is also dedicated to using only biodegradable materials for their packaging, utensils, and dishes. If you have a favorite restaurant in your hometown that follows Meatless Monday, we want to know about it! Contact us at info@meatlessmonday.com. Wed love to put them in the spotlight. And if you have a place that might want to try Meatless Monday, you can find more information on our site. The post Restaurant Roundup: Treat Yourself to a Vegetarian Night Out! appeared first on Meatless Monday.

Pumpkin Cinnamon Oatmeal

November 20 2017 Meatless Monday 

This simple recipe is easy to adapt, so feel free to toss in some dried fruits or nuts at the end. Please note that pumpkin puree is not the same as pumpkin pie filling. Canned pumpkin puree is available in most supermarkets; stir remaining canned pumpkin into risotto or use in place of pizza sauce for a unique twist. This recipe comes to us from Kristi Arnold of Veggie Converter 365. Serves 2 - 2 cups water - 6 tablespoons canned pumpkin puree - 1/­­4 teaspoon ground cinnamon - 1/­­4 teaspoon ground cloves - 1/­­4 teaspoon freshly grated nutmeg - 1 cup rolled oats - Pure maple syrup, to taste In a medium saucepan over medium-high heat, combine water, pumpkin puree, cinnamon, cloves and nutmeg; bring to a boil. Stir in the oats, reduce heat to medium-low and cook about 15 minutes, or until oats are tender. Drizzle with maple syrup to taste. The post Pumpkin Cinnamon Oatmeal appeared first on Meatless Monday.

Fill Your Plate with Meatless Sides for Thanksgiving

November 20 2017 Meatless Monday 

Fill Your Plate with Meatless Sides for ThanksgivingEven if youre not going meat-free for Thanksgiving, you can still keep your sides plant-based! Meatless Monday has several recipes for delicious side dishes that are rich with veggies and flavor. If youre tired of the sides you serve every year, put a new, vegetarian spin on some old classics! There are so many great meatless dishes that you can feel free to fill your plate with sides and skip the turkey. Cranberry Balsamic Brussels Sprouts Mushroom Pie Squash and Sunchoke Mac and Cheese Savory Soy-sage Stuffing Arugula Fig Almond Salad   Make sure to tune into Facebook today at 12:00 noon EST to watch Goyas Chef Fernando Desa make Quinoa and Brown Rice Stuffing and Coquito Coconut Eggnog in preparation for the Thanksgiving holiday! We’ll be streaming at https:/­­/­­www.facebook.com/­­GoyaFoods/­­. The post Fill Your Plate with Meatless Sides for Thanksgiving appeared first on Meatless Monday.

Butternut Squash and Spinach Alfredo

November 13 2017 Meatless Monday 

If you think you’re looking at an ooey gooey cheese sauce, look again! That luscious coating is made from a nutrient-packed fall favorite, butternut squash, with sage and lemon to balance the squash’s sweetness. This recipe comes to us from registered dietitian Maria of Bean A Foodie. Serves 4. - 3 cups cubed butternut squash - 1 tsp. dried sage - 1/­­2 onion, diced - 3 cloves of garlic, minced - 1/­­4 cup extra virgin olive oil, divided in half - 1 tsp. each salt and pepper - 1/­­2 cup grated Parmesan cheese, plus extra for serving - 2 tbsp. fresh lemon juice - 1/­­2 cup vegetable stock - 1 lb. spinach, finely chopped - 8 oz. short cut pasta, like rigatoni or penne Preheat your oven to 425F. Boil water for pasta and cooking according to package directions. Save about 1 cup of the pasta water and set aside. Toss butternut squash with sage, 2 tbsp olive oil and salt and pepper. Roast squash for about 30-40 minutes or until fork tender and lightly golden brown. While squash roasts, heat the remaining 2 tbsp of olive oil in a medium saute pan over medium high heat. Add in diced onions and garlic. Saute for about 3-5 or until onions and garlic are just starting to get translucent. In a high powered blender or food processor, place the roasted squash and onion mixture in the bowl. Blend on high until the squash is smooth. Add in the parmesan cheese, lemon juice and blend on high for another minute. Taste and adjust for seasoning. At this point the sauce is probably somewhat thick. Slowly add in some of the vegetable stock, blending at the same time. Check frequently for consistency. You may or may not use all of the stock, depending on how thick or thin your sauce. If you want the sauce thinner (or if it thickens over time on the stove) thin out with the reserved pasta water. Pour the butternut sauce back into the medium saute pan. Heat over low and add in the chopped spinach, stirring to combine. Cook over medium low until the spinach wilts — about 10 minutes. Again, if the sauce thickens, use some of the reserved pasta water to keep it at the consistency you like. Toss in the hot cooked pasta with the butternut and spinach sauce. Toss to combine. Add more parmesan cheese if you’d like. Serve hot! The post Butternut Squash and Spinach Alfredo appeared first on Meatless Monday.

Apple Molasses Bran Muffins

November 13 2017 Meatless Monday 

Golden delicious apples, raisins and walnuts provide diverse textures to these harvest muffins, while brown sugar and molasses incorporate a sweetness that is dark, slightly spicy and quintessentially autumn. Health is kicked up a notch as bran adds extra fiber and substituting apple sauce for butter lowers the fat in this delectable breakfast bread. This recipe comes to us from Patrice of Circle B Kitchen. Serves 12 - 1/­­2 cup baked applesauce - or - 1/­­2 cup applesauce with 1 apple*, cored, diced and mixed in - 1/­­4 cup light brown sugar, firmly packed - 1 large egg, beaten lightly - 1 cup Greek yogurt - 1/­­4 cup dark molasses - 1/­­2 cup raisins - 1/­­2 cup walnuts, chopped - 1 cup all-purpose flour - 1 teaspoon baking soda - 1/­­4 teaspoon salt - 1/­­2 teaspoon cinnamon - 1 cup millers bran** *Golden Delicious apples work best here. **Found at natural food stores, health food stores and in the grain or cereal section of most supermarkets. Preheat the oven to 400 degrees. Prepare a 12 cup muffin tin with a layer of butter or non-stick cooking spray. In a large bowl with an electric mixer, mix together the applesauce and brown sugar until the mixture is light and fluffy. Beat in the egg, yogurt and molasses until all are well incorporated. Stir in the raisins and chopped walnuts. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon and bran.  Add the flour mixture to the yogurt apple mixture and stir the batter until it is just combined, but still lumpy. Spoon the batter evenly into the 12 prepared muffin cups. Bake for 15-20 minutes, or until the muffins are golden brown and spring to the touch. Turn the muffins out onto a rack and let cool. The post Apple Molasses Bran Muffins appeared first on Meatless Monday.

Roasted Potatoes with Orange Couscous

November 6 2017 Meatless Monday 

Potatoes are roasted with red apples, crispy chickpeas and sweet raisins then served over a bed of orange infused couscous. The potatoes, apples and chickpeas are seasoned with fennel, paprika and orange zest to balance the sweet with the savory. This recipe comes to us from Trudy of veggie.num.num. Serves 6 For the roasted potatoes: - a little olive oil, for preparing the roasting tray - 25 ounces new potatoes, halved - 2 tablespoons olive oil - 4 garlic cloves, lightly smashed - zest of 2 oranges - 2 red apples, de-seeded and cut into wedges - 1 1/­­4 cups cooked or canned chickpeas - 1/­­2 cup raisins - 1 tablespoon fennel seeds, chopped - 1/­­2 teaspoon paprika - a small bunch of fresh thyme sprigs For the orange couscous: -  1/­­2 cup almonds - 2 cups couscous - 3 cups vegetable stock - Juice of 1 orange   To make the roasted potatoes: Preheat an oven to 400 degrees. Drizzle a small amount of olive oil into a large roasting tray and place in the preheating oven to warm the pan. Bring a large pot of water to a boil over medium-high heat. Add the potatoes, return to a boil and cook for 3-4 minutes. Drain and return the potatoes to the saucepan over medium heat. Add the olive oil and crushed garlic cloves to the pan. Season with salt and pepper to taste.  Toss well and cook 1-2 minutes, or until the garlic becomes fragrant. Remove the pan from heat and set aside. Remove the roasting tray from the oven. Add the potatoes, garlic, orange zest, apple slices, chickpeas and raisins. Season with the fennel, paprika and thyme sprigs and toss well to combine. Shake well so the ingredients are evenly distributed. Return the baking dish to the oven and roast for 35 minutes, or until the potatoes are crisp and golden. To make the orange couscous: Spread the almonds on a separate baking sheet and roast in the oven for 5 minutes, or until the almonds turn crisp. Chop the roasted almonds and set aside. Bring the stock to a boil in a saucepan over medium-high heat. Add the couscous and orange juice and stir gently to combine. Cover the saucepan with a lid, remove from heat and set aside for 2-3 minutes. Fluff the couscous with a fork and toss the chopped almonds in. To complete the Roasted Potatoes with Orange Couscous: Serve the roasted potato medley in equal portions on top of the orange couscous and enjoy! The post Roasted Potatoes with Orange Couscous appeared first on Meatless Monday.

Mark Bittman Wants to Help You Cook Everything (Without Meat)

November 6 2017 Meatless Monday 

Mark Bittman Wants to Help You Cook Everything (Without Meat)Mark Bittmans original How to Cook Everything Vegetarian was such a hit the first time around that the award-winning food writer decided it was time for an update. On November 7, Bittman will release a new edition which includes new recipes and information about the benefits of reducing meat consumption. We spoke with Bittman about whats different in How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition and the many reasons why he felt it was time for a do-over. 1. What do you think has changed about plant-based eating since the first edition of your book was published? What compelled you to do a new edition? Everyone wants to eat healthier than they did 10 years ago, and most people know that that means eating less meat. (When I ask audiences whos eating less meat than they were 10 years ago, almost everyone raises their hand.) And there are so many resources available to vegetarians - and more importantly, semi-vegetarians or flexitarians - that it seemed worth an update. Plus, frankly, I was a little disappointed with aspects of my approach in the original, so I got to fix that. 2. Do you think that more people understand the benefits of eating less (or no) meat now? If so, what has contributed to that change? If not, why do you think people are resistant to that change? Most, but not everyone. That goes without saying. (And see above.) Why? Overwhelming evidence that overproduction of meat is harmful to the environment and overconsumption is harmful to individuals. Not to mention producing animals as if they were widgets. http:/­­/­­www.meatlessmonday.com/­­images/­­photos/­­2017/­­11/­­59d5122651a0c_­Smart_­Bites-_­How_­Meatless_­Monday_­Improves_­YOUR_­Health_­and_­the_­Health_­of-the_­Planet.mp4 Courtesy of HealthGuru.com 3. Do you believe its easier to cook vegetarian? Anyone who only cooks animal products is missing out on a universe of flavors and textures that cant be found elsewhere. Foods from the plant kingdom are generally easy to cook, but theyre also healthy, theyre inexpensive, they can be cooked in bulk, and they last for a long time. Thats not about cooking vegetarian - its about cooking. Period. 4. It says on your site that your mission is to make food understandable. What are people not understanding about food and how do you like to explain it to them? The sheer amount of information out there--much of which is misinformation--is overwhelming, to say the least. Im constantly reminding people that food can be delicious without being complicated; you can make something great with three ingredients. Once theyre on board with that mindset, its a good idea to get comfortable with substitutions and winging it. The goal of the recipe variations in the How to Cook Everything books is to get people to understand that they dont have to follow a recipe word for word. In fact, its better if they dont because whatever variation they use, whether its one of mine or something they come up with, will be tailored to their particular tastes. 5. Some people arent quite ready to change their entire diet or give up meat completely. What are some recipes that work for quick, weeknight Meatless Monday dinner? Heres the first line of HTCEV: Im not a vegetarian, nor am I invested in you becoming one. Many foods are naturally meat-free, and the point is that we need to be eating more of those than we do now. That doesnt mean not eating animal products - it means changing the focus. There are no sacrifices here. Consider recipes like Cream of Spinach Soup, Cauliflower Salad with Olives and Bread Crumbs, the infinite ways to make Beans and Greens (black beans with kale, cannellini with escarole, lentils with fennel, etc.), and the zillions of non-meat pasta dishes, like Pasta with Walnut Sauce and Pasta with Caramelized Onions. How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition is available on Amazon beginning November 7. The post Mark Bittman Wants to Help You Cook Everything (Without Meat) appeared first on Meatless Monday.

Maple Cornbread Biscuits

October 30 2017 Meatless Monday 

The hearty taste of cornbread in a flaky biscuit treat, with banana added for an extra boost of nutrition. Dunk these maple breakfast pastries in coffee and start your day off right. This recipe comes to us from Lindsay of Happy Herbivore. Serves 6 - 1/­­2 cup whole wheat pastry flour - 1/­­2 cup yellow cornmeal - 2 tsp baking powder - 1/­­4 tsp salt - 1/­­2 banana, cold - 1/­­4 cup non-dairy milk - 2 tbsp maple syrup Preheat oven 425 F. Grease a cookie sheet and set aside. In a food processor, combine flour, cornmeal, baking powder and salt and process for about 10 seconds. Add banana and allow and process until flour is pebble-like. Transfer to a mixing bowl and combine mixture with milk and maple syrup, stirring until well combined. Use a spoon to drop 6 biscuits evenly spaced on the cookie sheet. Bake about 7-8 minutes or until edges are just crisp and slightly brown. The post Maple Cornbread Biscuits appeared first on Meatless Monday.

Roasted Pumpkin Garlic Lasagna

October 30 2017 Meatless Monday 

Sugar pumpkin is slow roasted with garlic, then seasoned with oregano and sage in this Autumnal lasagna. Roasted garlic, cardamom and nutmeg deepen flavor of the pumpkin ricotta, while dried cranberries and apricots are sprinkled throughout to lend their complimentary fruit flavors. This recipe comes to us from Donna of Apron Strings. Serves 12 - 1 package lasagna noodles - 1 2 pound sugar pumpkin - 2 tablespoons olive oil, divided - 6 cloves garlic, peeled - 15 ounces part skin ricotta cheese - 1 15 ounce can pumpkin puree* - 1 teaspoon cardamom - 1/­­2 teaspoon nutmeg - 10 green onions, thinly sliced - 1 cup dried, sweetened cranberries - 1/­­2 cup dried apricots, diced - 1 tablespoon dried oregano - 1 tablespoon dried sage - 8 ounces lowfat mozzarella cheese, divided - 4 ounces parmesan cheese, grated *please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. Preheat an oven to 350 degrees. Bring a large pot of salted water to a boil over medium-high heat. When water boils, cook lasagna noodles according to package directions, or until al dente. Scoop the seeds and strings out of the pumpkin. Cut the pumpkin flesh into large chunks. Toss with 1 tablespoon of the olive oil and place on a baking sheet, cut size down. Scatter the garlic cloves over the pumpkin pieces. Roast 60-90 minutes, or until the pumpkin begins to brown and is tender when pricked with a fork. Remove from the oven and let cool slightly. Using a fork, smash the garlic cloves together in a medium sized bowl. Add the pumpkin puree, green onions, cardamom and nutmeg to the bowl. Stir together with the fork. When the pumpkin has cooled, remove its skin and cut into smaller cubes. Line a 13 by 11 inch baking dish with a layer of lasagna noodles. Top 1/­­4 of the ricotta garlic mixture and another layer of noodles. Top the 2nd layer of noodles with about 1/­­4 of the ricotta garlic mixture, then 1/­­3 of the cranberries, 1/­­3 of the diced apricot and 1/­­3 of the roasted pumpkin cubes. Season with 1/­­3 of the oregano and sage. Finish the layer with 1/­­3 of the mozzarella and parmesan cheeses. Repeat this layering process 2 more times, or until you are out of noodles, pumpkin, dried fruit, spices and cheeses. Bake for 30-45 minutes, or until the lasagnas edges are browned and bubbling. The post Roasted Pumpkin Garlic Lasagna appeared first on Meatless Monday.

These Athletes Stay Tough with Plants

October 23 2017 Meatless Monday 

These Athletes Stay Tough with PlantsMore and more professional athletes are shattering the myth that only animal proteins can fuel performance. Even if youre a weekend warrior, here are a few pros who have gone vegan or vegetarian and seen great results on Game Day! Damian Lillard (NBA Point Guard, Portland Trail Blazers) The Portland Trail Blazers point guard went vegan this year, saying that he wanted to eat cleaner and play lighter this year. After about a month of eating vegan, Lillard says he feels much better and that making the transition was easy for him. He said that following a plant-based diet will help with his joints and the aging process. Venus Williams (Olympic Gold Medalist/­­Professional Tennis Player) The tennis champ and Silk spokeswoman first started following a plant-based diet to deal with an autoimmune disease. But after the results made her feel better overall, Williams stuck to the diet and continues to stay mostly vegan. While she says her diet is strict, she emphasizes that its important to enjoy the food you eat and finds ways to satisfy cravings with healthier food options. David Carter (former NFL defensive tackle) Carter made a name for himself as a defensive lineman on several NFL teams, a position that calls for a lot of strength and bulk. After developing high blood pressure and tendonitis, he switched to a plant-based diet after learning that it can alleviate inflammation symptoms. Now retired, Carter promotes a vegan diet around the country. Iris Mak (Hong Kong marathon runner) Mak was a marathon runner before becoming a raw vegan. But after she started working with vegan chefs and learning more about raw diets, she decided to take her own diet to a new level. She currently follows a 90 percent raw, 10 percent cooked diet which she says helped her cope with the sensitivity to medications and cooked foods while on eating with friends. Kyrie Irving (NBA Point Guard, Boston Celtics) When asked about his weight this season, the Boston Celtics point guard said that he had switched to a more plant-based diet to get in shape. Irving says that the change has had a positive effect on his energy level  and that his body feels amazing. The post These Athletes Stay Tough with Plants appeared first on Meatless Monday.

Cherry Chocolate Banana Shake

October 23 2017 Meatless Monday 

Chocolate and cherries are a classic combination, but when better to execute it than on Meatless Monday morning? This ice cool breakfast shake is a surefire way to wake up feeling refreshed. This recipe comes to us from Lisa of Barefoot in Her Kitchen. Serves 3 -  1/­­2 cup ice - 1 banana, peeled - 10 cherries, pitted - 1 heaping tablespoon unsweetened cocoa powder - 1 teaspoon agave nectar* -  1/­­2 cup rice or soy milk - or -  1/­­2 cup nonfat milk - 1 1/­­2 cup ice cold water - 1 teaspoon chocolate flavored whey protein** * Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores. **optional. Found in health food stores. If you are not using the chocolate whey protein, double the cocoa powder and agave nectar in the smoothies.   Place the ice in a tall blender or pitcher if youre using a hand mixer. Add the banana, cherries, cocoa, agave nectar, milk, water and whey protein if using. If you are not using the whey protein, double the amount of cocoa and agave. If youre using a blender, pulse briefly until the mixture is somewhat crushed, but not pureed. If youre using a hand mixer, pulse the mixer in an up and down motion until the ice is smashed and the fruit begins to soften and blend, but the mixture is not liquefied. After mixture is blended, cover the cup or pitcher and shake distribute the ice and fruit evenly. Serves immediately and enjoy. The post Cherry Chocolate Banana Shake appeared first on Meatless Monday.

Oven-Roasted Pea Soup with Mint and Mascarpone Dressing

October 16 2017 Meatless Monday 

This isnt the split-pea type of pea soup but instead is made with fresh or frozen English peas--those bright green orbs--and then topped with a decadent dollop of mascarpone cheese mixed with cream cheese, which is the Italian answer to cr?me fraiche or sour cream, but better! Mint and peas are good partners but you dont find mint soup too often. This recipes comes to us courtesy of Fabio Viviani and is featured in his book, Fabios 30-Minute Italian. Makes 4 servings - 2 tablespoons olive oil - 2 tablespoons butter - 3 cups green peas, thawed if frozen, 1/­­4 cup reserved for garnish - 2 shallots, finely chopped - 3 cups vegetable stock - 2 tablespoons cream cheese - 2 tablespoons heavy cream -  1/­­4 cup mascarpone cheese - Zest of 1 lemon -  1/­­4 cup chopped Italian parsley -  1/­­4 cup chopped mint - Salt and pepper  Preheat an oven to 400°F. Place olive oil, butter, peas and shallots on a sheet tray and roast in oven for 8 minutes. While in the oven, heat vegetable stock in a pot until right before boiling. Season stock with salt and pepper. Mix the cream cheese, heavy cream, and mascarpone in a stand mixer until combined and slightly loose--dont whip it too much. Add lemon zest and mix one more time to combine. Season with salt and set aside. When peas are done, add to stock and bring to a rapid boil. Reduce to a simmer, add parsley and mint, and cook for 5 minutes. Using a hand or stand blender, blend the soup until silky smooth. If too thick, add a touch of stock or water. Serve soup with a drizzle of the mascarpone mixture in the middle and the reserved fresh peas to garnish. From Fabios 30-Minute Italian by Fabio Viviani; published by St. Martins Press. Copyright (C)2017 by Fabio Viviani. All Rights Reserved. Used with Permission. Page 52-53. Photo by Matt Armendariz. The post Oven-Roasted Pea Soup with Mint and Mascarpone Dressing appeared first on Meatless Monday.

Four-Mushroom Risotto with Parsley Salad and Sun-Dried Tomatoes

October 16 2017 Meatless Monday 

You can add just about anything you fancy to risotto, which makes it a creative cooks dream. This recipe relies on four different kinds of mushroom (you could use different mushrooms or only cook two or three types as long as the amounts stay the same) and if you forget about the risotto part of the recipe, youre left with an exotic mushroom dish. This recipes comes to us courtesy of Fabio Viviani and is featured in his book, Fabios 30-Minute Italian. Makes 4 servings - 8 tablespoons butter, divided in half - 1 large onion, finely chopped -  1/­­2 cup torn cremini mushrooms -  1/­­4 cup torn oyster mushrooms -  1/­­2 cup torn shiitake mushrooms -  1/­­4 cup sliced button mushrooms -  1/­­2 cup Arborio rice - 1 cup dry white wine - 5 cups vegetable stock -  1/­­2 cup grated Grana Padano - 2 teaspoons white balsamic vinegar -  1/­­4 cup chopped sun-dried tomatoes -  1/­­2 cup Italian parsley leaves - Salt and pepper  Melt the butter in 2 heavy saucepans on medium high. Gently saute the oinons in one until softened, about 3 minutes. In the other, cook the mushrooms until caramelized, about 6-8 minutes. Season lightly with salt and pepper. Turn off mushroom pan. Stir in the rice to the onions and cook, stirring all the time, for about 2 minutes until the mix becomes translucent. Add the wine and cook for around 6-7 minutes until the wine is absorbed. Season with salt and pepper. Add 2 cups of the stock to the pan and simmer gently until the stock is absorbed, stirring every minute or so to prevent sticking! Gradually add more stock, a ladleful at a time, until the rice is tender, about 15-18 minutes. Adjust seasoning in the risotto with salt and pepper and add the mushrooms. Turn heat to low and stir in cheese. In a small bowl, combine the vinegar, sun-dried tomatoes and parsley. Use this as a garnish on top of risotto when served. From Fabios 30-Minute Italian by Fabio Viviani; published by St. Martins Press. Copyright (C)2017 by Fabio Viviani. All Rights Reserved. Used with Permission. Page 114-115. Photo by Matt Armendariz. The post Four-Mushroom Risotto with Parsley Salad and Sun-Dried Tomatoes appeared first on Meatless Monday.

Apple Cranberry Oatmeal Bread

October 9 2017 Meatless Monday 

Applesauce and oatmeal are the basis of this hearty breakfast bread. Those breakfast flavors come together with cinnamon, cloves and dried cranberries, topped with a brown sugar nut streusel. This recipe comes to us from Patrice of Circle B Kitchen. Serves 12 For the nut streusal: - 1/­­4 cup light brown sugar - 1/­­4 cup walnuts or pecans, chopped - 1/­­4 teaspoon ground cinnamon For the Apple Cranberry Oatmeal Bread: - 2 eggs - 1 1/­­4 cups unsweetened applesauce - 1/­­3 cup canola oil - 1/­­4 cup plain yogurt - 1 1/­­4 cup all purpose flour - 1/­­2 cup sugar - 1 1/­­2 teaspoons baking powder - 3/­­4 teaspoon cinnamon - 1/­­2 teaspoon baking soda - 1/­­2 teaspoon salt - 1/­­4 teaspoon ground nutmeg - pinch ground cloves - 1/­­4 cup dried cranberries - 1/­­4 cup raisins - 1 cup old fashioned oats Preheat an oven to 350 degrees. Prepare a loaf pan with a light layer of butter and flour. Toss the brown sugar, nuts and cinnamon together in a small bowl. Set aside. Whisk the eggs, sugar, applesauce, oil and yogurt together in a medium bowl. Whisk the flour, baking powder, cinnamon, baking soda, cinnamon, salt, nutmeg and cloves together in a separate large bowl. Stir in the oats. Toss the dried cranberries and raisins with 1/­­2 teaspoon of the flour mixture in a separate small bowl. Set aside. Pour the wet ingredients over the dry and fold with a spatula until just combined, taking care not to over mix. Fold in the fried fruit, taking care to ensure the fruit is evenly distributed in the batter. Pour the batter into the prepared loaf pan. Scatter the nut streusel mixture over the top, pressing it into the batter with your fingers. Place the loaf pan in the oven and bake 50-60 minutes, or until a sharp knife comes out clean. Cool for 10 minutes, then run a knife along the edges. Invert the loaf onto a plate, cut into slices and enjoy! The post Apple Cranberry Oatmeal Bread appeared first on Meatless Monday.

Mixed Mushroom Soup

October 9 2017 Meatless Monday 

This mixed mushroom soup, or “zuppa di funghi misti,” as the Italians would say, is perfect for the fall season. The aromas and flavors provided by shallots, garlic, red wine and thyme excellently compliment the mushrooms’ earthiness. We love that this gourmet recipe is also perfect for home cooks! This recipe comes to us from Alicia Walter of Eataly’s La Scuola. - 4 cups mixed mushrooms, cut into 1/­­4-inch pieces, stems and scraps reserved - 5 cups water - 2 tablespoons butter or olive oil - 1 ounce dried porcini mushrooms - 1/­­4 cup shallots, cut into small dice - 3 cloves garlic, minced - 2 sprigs thyme, leaves picked from stem and chopped - Pinch red chili flakes - 1 bunch kale, stems removed and chopped into 1-inch pieces - 2 tablespoons tomato paste - 1 cup red wine - Extra virgin olive oil - Salt and freshly ground black pepper - 1 loaf rustic bread, sliced and grilled Prepare a mushroom stock by adding the reserved mushroom scraps and dried porcini mushrooms to a large stockpot filled with 5 cups of water. Simmer over low heat for at least 30 minutes and then strain. You should have 4 cups of stock. In a small stockpot, heat the olive oil until almost smoking. Add the mushrooms in one layer, working in batches if necessary. Once the mushrooms have been browned on one side, sprinkle with salt, add in a small spoonful of butter or oil and continue to cook until the mushrooms are browned on all sides. Remove the mushrooms from the pan with a slotted spoon and reserve. Reduce the heat and add the shallots, garlic, thyme, red chili flakes and a pinch of salt. Add more olive oil if necessary. Cook until the shallots are soft. Add the tomato paste and cook until the color changes from bright red to brick red. Add in the red wine and boil until the alcohol has cooked off. Finally, add the kale and an additional pinch of salt. Sauté until soft. Slowly pour in the strained mushroom stock and simmer for ten minutes. Season with salt and pepper, to taste. Place a quarter of the reserved mushrooms into a shallow bowl. Ladle the broth over the mushrooms. Top with a piece of grilled bread drizzled with olive oil and rubbed with garlic if desired. Enjoy immediately. The post Mixed Mushroom Soup appeared first on Meatless Monday.

Curried Butternut Squash Soup

September 25 2017 Meatless Monday 

Butternut squash is roasted, cooked in ginger infused coconut milk and seasoned with cumin, coriander, cinnamon and red pepper. Try topping this hearty soup with our Spicy Peanut Chutney for a little extra punch. This recipe comes to us from Karen of Sprouts in the Hood. Serves 6 - 1 butternut squash* - 1 1/­2 cups water - 1/­2 cup light coconut milk - 2 tablespoons ginger, finely grated - 1 tablespoon olive oil - 1 red bell pepper, chopped - 1 large onion, finely chopped - 2 cloves garlic, diced - 2 teaspoons ground cumin - 1 tablespoon ground coriander seed - 1 teaspoon cinnamon - 1 teaspoon salt - 1 teaspoon ground hot pepper - spicy peanut chutney**, for garnish *To roast the butternut squash, preheat an oven to 400 degrees. Cut the squash in half and place cut side down on a large baking sheet. Roast for 45-55 minutes, or until the squash can be easily scooped out of its skin and tender when pricked with a fork. Scoop out the seeds and discard. Scoop out the flesh of the squash and set aside. **optional Place the roasted, seeded butternut squash flesh into a large soup pot. Add the water, light coconut milk and grated ginger to the pot and bring to a boil. Turn heat down to simmer. While the butternut squash coconut milk mixture is simmering, place the oil in a skillet over medium high heat. Add the red bell pepper, onion and garlic. Sauté for 3-5 minutes, or until the veggies soften and become fragrant. Add the sautéed veggies to the soup pot. Season the soup with ground cumin, coriander, cinnamon, hot pepper and salt. Simmer, uncovered, for 1 hour. Place the soup in a blender or food processor and liquefy. Garnish with peanut chutney, if using, and enjoy. The post Curried Butternut Squash Soup appeared first on Meatless Monday.

Slow Food and Meatless Monday: Cooking Up a Better Future

September 18 2017 Meatless Monday 

Slow Food and Meatless Monday: Cooking Up a Better Future Get ready for a countrywide Meatless Monday! Next week, on September 25, Meatless Monday and Slow Food USA are teaming up for the Cook Up a Better Future campaign. Restaurants and chefs across the nation will create and serve delicious, plant-based meals putting three unsung ingredients in the spotlight. In the combined efforts of promoting biodiversity in food, reducing meat consumption, and fighting climate change, Cook Up a Better Future seeks to bring diners to the table for a great movement for food and the environment. The three ingredients featured – Sea Island Red Peas, Carolina Gold Rice, and Sea Island Benne Seeds, all from Anson Mills are from Slow Foods Ark of Taste, a global catalog of foods facing extinction. Participating Chef Jay Lippin of Crabtrees Kittle House Restaurant & Inn in Chappaqua, New York explains the mission behind Cook Up a Better Future:     Remember to visit one of these restaurants next Monday, September 25 to celebrate global biodiversity and great food! Here are the restaurants and chefs Cooking Up a Better Future: Arizona Orme School, Patti Marrs, Mayer, Arizona California Arcade Cafe, Richard Lewis, Gilroy, California Assaggiare Mendocino, Julia Conway, Fort Bragg, California Deckmans en el Mogor, Drew Deckman, San Ysidro, California GEO Academy at Grant High School, Brenda Ruiz, Sacramento, California Jackson Nunes Consulting, Lesa Jackson Nunes, Menlo Park, California Joni Sare Chef Services, Joni Sare, Cupertino, California Magpie, Edward Roehr, Sacramento, California Savory Cafe, Juan Barajas, Woodland, California Colorado The Living Farm Cafe, Mike Gillespie, Paonia, Colorado Mountain Harvest Festival – Disco Soup, Jim Brett, Hotchkiss, Colorado Florida Nutwood, Steven Rojas, Winter Haven, Florida Table & Tap, David Rashty, Punta Gorda, Florida Georgia Miller Union, Steven Satterfield, Atlanta, Georgia Your Resident Gourmet, Jennifer Hill Booker, Lilburn, Georgia Hawaii Mud Hen Water, Ed Kenney, Honolulu, Hawaii Indiana Late Harvest Kitchen, Meredith Iacocca, Indianapolis, Indiana Illinois Elsa M. Jacobson, farmers market manager/­­recipe taster, Chicago, Illinois JCR, James Rorhbacher, Chicago, Illinois White Oak Gourmet, Thomas Leavitt, Long Grove, Illinois Michigan City Food, Phillip Jones, Detroit, Michigan Granor Farm, Abra Berens, Three Oaks, Michigan Missouri Feast in the Forest Teaching Kitchen, Penelope Beache, St. James, Missouri Good Fortune, Ryan McDonald, St. Louis, Missouri Square1 Project, Logan Ely, St. Louis, Missouri New Jersey Atlantic City Rescue Mission, Dara Heston, Sweetwater, New Jersey New York Crabtrees Kittle House Restaurant & Inn, Jay Lippin, Chappaqua, New York North Carolina Catch, Keith Rhodes, Wilmington, North Carolina South Carolina Wild Olive Cucina Italiana, Carmine Peluso, John’s Island, South Carolina The post Slow Food and Meatless Monday: Cooking Up a Better Future appeared first on Meatless Monday.

Rice Paper Rolls

September 18 2017 Meatless Monday 

These Vietnamese treats are filled with vermicelli, Chinese cabbage and bean sprouts and seasoned with lime, mint, chili and cilantro. A shallot miso dipping sauce provides the perfect balance to these light rice paper rolls with unexpectedly intense flavors. This recipe comes to us from Trudy of veggie.num.num. Serves 6 For the dipping sauce: - 1 tablespoon water - 2 tablespoons sweet chilli sauce** - 1 tablespoons low-sodium soy sauce** -  1/­­2 shallot, finely diced -  1/­­2 tablespoon fresh mint, finely chopped -  1/­­2 tablespoon cilantro, finely chopped - 1 teaspoon miso paste** To complete the rice paper rolls: - 4 ounces vermicelli, cooked according to instructions - 1 cup Chinese cabbage, shredded -  1/­­2 cup bean sprouts - 1 bell pepper, thinly sliced -  1/­­2 cup fresh mint leaves, finely chopped -  1/­­2 cup cilantro, finely chopped - 1 fresh red chili - Juice of 1 lime - 1 1/­­2 tablespoons low-sodium soy sauce** - 1 1/­­2 tablespoons sweet chili sauce** - 15-20 rice paper sheets** *Found in Asian markets or the ethnic food or sauce sections of most grocery stores. To make the dipping sauce: In a medium bowl whisk together the water, chili sauce and soy sauce. Whisk in the shallot, mint, cilantro and miso paste until thoroughly combined. To complete the rice paper rolls: After the vermicelli noodles are cooked, drain and rinse well. Roughly chop the cooked noodles. In a large bowl combine the chopped noodles, cabbage, sprouts, bell pepper, mint, cilantro and chili. Dress the veggie filling with the lime juice, soy sauce and sweet chili sauce. Toss until well mixed. Soak one individual rice paper sheet in a large bowl of water for 15-30 seconds, or until just soft. Pat dry on a clean towel. Place 2 tablespoons of filling inside the soaked rice paper roll. Fold in the edges and then roll them up firmly. The edges should seal neatly when pressed together with your fingers. Repeat the rice paper roll soaking and filling process individually until all the rice paper sheets are used up. Serve the rice paper rolls with dipping sauce on the side. The post Rice Paper Rolls 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.

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