Meatless Monday - vegetarian recipes

Try it! You will enjoy it!

Vegan Thanksgiving Leftover Wrap

Curried Tofu Hash with Cilantro Fried Rice

Thanksgiving Nut Roast

Vegan Gluten-Free Green Bean Casserole










Meatless Monday vegetarian recipes

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.

Stuffing Scoops

November 20 2017 Meatless Monday 

No need to cook a whole turkey when a stuffing craving hits. Baking stuffing on its own is easy and delicious. Ice cream scoops make these stuffing servings as adorable as they are flavorful. This recipe comes to us from Donna of Apron Strings. Serves 12 - canola oil spray - 4 cups dry bread cubes - 1 cup vegetable broth - 1 tablespoon butter - 1/­­2 onion, diced - 1 stalk celery, diced - 3 sage leaves, minced - 2 sprigs thyme - 2 tablespoons diced parsley - 1/­­2 cup diced dried sweetened cranberries - 1/­­2 cup diced pecans - 1 large egg Preheat an oven to 400 degrees. Prepare an ice cream scoop with a light layer of the canola oil spray. Toss the bread cubes with the vegetable broth and set aside in a large mixing bowl. Melt the butter in a skillet over medium-high heat. Add the onion and celery to the skillet and cook, stirring intermittently, for 4-6 minutes, or until softened. Transfer to the mixing bowl. Add the sage, thyme, parsley, craisins, pecans and egg to the mixing bowl and mix well, taking care to ensure the ingredients are evenly distributed. Use the prepared ice cream scoop to distribute portions of stuffing onto a baking pan. Transfer the stuffing scoops to the oven. Bake for about 20 minutes, or until lightly browned. The post Stuffing Scoops 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.

Hendrix College and William & Mary Celebrate “Meatless MonDaiya”

November 13 2017 Meatless Monday 

Hendrix College and William & Mary Celebrate “Meatless MonDaiya”Students and staff on two college campuses were treated to Meatless Monday last week featuring products by vegan brand Daiya! Both Hendrix College in Conway, Arkansas and William & Mary in Williamsburg, Virginia celebrated Meatless MonDaiya, a collaboration between Meatless Monday and Daiya that provided a variety of vegan food choices in the campus dining halls.     Among the menu offerings at Hendrix were a vegan enchilada salad, lasagna, and a caprese grilled cheese - made with Daiyas mozzarella-style cheese, tomato, and basil - that was so popular that the cooks could just barely keep up with the demand of so many enthusiastic diners.     William & Marys dining hall at the Sadler Building, which regularly hosts around 1,500 people at dinnertime, featured a global menu with chickpea curry, Caesar salad, and roasted sweet potato arepas with Daiyas jalapeno Havarti cheese and cilantro yogurt sauce. Both locations also featured vegan cheesecake bites as a sweet treat for dessert.     Julie Nance, Campus Dietitian at William & Mary said, Students who had never tasted vegan cheese often stated, I cant tell the difference between this and regular cheese! The initial plan was to only do tabling at one dining hall but because it was successful, the sustainability interns decided to set up a table to offer samples during the evening meal at the other dining hall. At Hendrix, All the stations received high volume and positive feedback from students.  Hendrix Students from the ECC (Environmental Concerns Committee) participated by handing out swag items to campus diners, said Cindy Mosley, Associate Director and Dietitian of Dining Services. As an added bonus for taking part in Meatless MonDaiya, Hendrix ran a hashtag giveaway for free Find Your Happy Plate t-shirts.     The events at Hendrix and William & Mary were great successes for both Daiya and Meatless Monday! The big turnout at both campuses was proof that offering a plant-based menu, even once a week, can still attract plenty of hungry students! If you want Meatless Monday at your campus, get in touch with us to hear how easy it is to make your dining hall a healthier place to eat! The post Hendrix College and William & Mary Celebrate “Meatless MonDaiya” appeared first on Meatless Monday.

Middle Eastern Lentils & Rice

November 13 2017 Meatless Monday 

In this Middle Eastern classic also known as Mujaddara, onions are caramelized until sweet and brown to season the green lentils and hearty brown rice. Cinnamon and cumin complement the caramelized onion to spice this traditional dish which wont break the bank. This recipe comes to us from Anne of Apron Strings. Serves 6 - 1 cup brown rice - 2 cups green lentils, rinsed and sorted - 2 tablespoons olive oil, divided - 3 large onions, sliced - 1 teaspoon cumin - 1/­­2 teaspoon cinnamon - 1 teaspoon salt - freshly ground black pepper, to taste - 1 cup flat-leaf parsley, finely chopped - a sprinkle extra virgin olive oil, for serving Place the rice in a saucepan over medium high heat with 2 cups of water and a dash of salt. Bring the rice to a boil, reduce the heat to a simmer, cover and cook for 45-50 minutes, or until the rice is cooked through. Drain. While the rice is cooking, cover the lentils with 2 inches of water in another pot over medium high heat. Bring the lentils to a boil and continue boiling for about 20-25 minutes, or until the lentils are cooked through, but not yet mushy. Drain. While the lentils and rice are cooking, place the olive oil over medium-high heat. Add the onions, stirring to make sure the slices have separated and are coated in oil. Reduce heat to low and cook for about 25 minutes, stirring occasionally, until the onions have caramelized. When the rice, lentils and onions have completed cooking and caramelizing, toss them together in a large bowl. Season the rice, lentils and onions with the cumin, cinnamon, salt and black pepper to taste. Divide the lentils and rice into 6 equal servings. Sprinkle each serving with the parsley and drizzle with the extra virgin olive oil and enjoy! The post Middle Eastern Lentils & Rice appeared first on Meatless Monday.

COP23 Kicks Off in Bonn, Germany and Sir Paul McCartney Raises His Voice for Food Security

November 6 2017 Meatless Monday 

Today marks the beginning of COP23, the annual United Nations Climate Change Conference which puts the spotlight on better environmental practices and global food security. This year, extra focus was put on upholding the Paris Climate Change Agreement which seeks to hold the global average temperature rise to under 2 degrees Celsius. By bringing together a global coalition, COP23 hopes to put forth an agenda that will help reduce greenhouse gas emissions around the world. The gathering of 23 countries is taking place in Bonn, Germany and was preceded by a video announcement by Sir Paul McCartney of Meat-Free Monday in the UK. The video which also features Emma Stone, Woody Harrelson, and McCartneys daughters Stella and Mary, Sir Paul explains how going meat-free one day a week can regulate the environmental damage caused by mass animal agriculture: Theres a simple but significant way to help protect the planet and all its inhabitants, and it starts with just one day a week.  One day without eating animal products can have a huge impact in helping maintain that delicate balance that sustains us all. Meatless Monday shares the same mission and invites people to follow a meatless diet on Mondays, setting a healthy example for the start of every week. In addition to having great benefits for the environment, following a plant-based diet is also a great way to improve physical health and prevent chronic diseases. You can watch the video here: The post COP23 Kicks Off in Bonn, Germany and Sir Paul McCartney Raises His Voice for Food Security appeared first on Meatless Monday.

Grilled Philly Cheese Mushroom Sandwich

November 6 2017 Meatless Monday 

Philly may be famous for their cheesesteaks, but if a craving hits and you want to keep it meatless, this mushroom sandwich can be just as satisfying! Often found proudly parading as a meatless burger, Portabellas are widely considered the “meatiest” mushroom. This recipe comes to us from our friends at The Mushroom Council. Serves 4. - 4 large Portabella mushrooms, sliced - 1 large red onion, sliced - 2 bell peppers, core and seeds removed, quartered - 2 tablespoons canola oil - 1 teaspoon grilled steak seasoning - 4 Italian rolls, split length wise, toasted - 8 slices provolone or American cheese or 4 ounces processed cheese spread Heat grill to medium, about 365°. Brush both sides of mushrooms, onions and bell peppers with oil and season with steak seasoning. Place on grill and close cover, cook 5 minutes on each side. Remove onions and peppers from grill, thinly slice as desired. Place on aluminum foil and return to grill to keep warm. Remove mushrooms and thinly slice. Lightly toast bun on grill. Remove peppers, onions and mushrooms and combine. Place cheese on each split roll, top mushroom mixture. Turn grill off and place sandwiches on grill with lid closed, 5 minutes or until cheese is fully melted. Cut in half and serve immediately. The post Grilled Philly Cheese Mushroom Sandwich appeared first on Meatless Monday.

Baked Applesauce

October 30 2017 Meatless Monday 

When apples hit their peak season they hardly need any brown sugar to sweeten a rustic applesauce like this one. You neednt even take off the apples skins to enjoy this cinnamon sauce on oatmeal, pancakes or straight from a bowl. This recipe comes to us from Patrice of Circle B Kitchen. Serves 12 - a light nonstick cooking spray, for preparing the pan - 8-9 baking apples (3 pounds), cut in half and cored 1/­­4 cup brown sugar 1/­­4 tsp ground cinnamon - pinch of salt - 2 – 3 tablespoons water, if needed Preheat the oven to 375°F. Prepare 2 shallow baking pans with a light layer of nonstick cooking spray. Place the apple halves, cut side down, on the baking sheets and cover tightly with aluminum foil. Bake the apples for about 30-40 minutes, or until tender. Set aside to cool. When the apples are cool enough to handle, slip the fruits from their skins. Place the baked apples back into the pan, scraping any pulp from the peels. Discard the apple skins. While the apples are still warm, mash them with a fork, stirring in the brown sugar, cinnamon a pinch of salt and a bit of water (if needed) to help scrape up any brown bits in the pan and to lighten the texture of the applesauce. Enjoy warm, room temperature or cold. The post Baked Applesauce appeared first on Meatless Monday.

New York City Mayor Announces Meatless Monday School Program to Tackle Climate Change and Obesity

October 30 2017 Meatless Monday 

This week, New York City Mayor Bill de Blasio announced that 15 public schools will offer Meatless Monday as part of a pilot program, with the potential to expand throughout the school system. Every Monday, students in the pilot will enjoy breakfast and lunch menus featuring meatless meals. De Blasio also added a personal commitment to start the practice at Gracie Mansion, his official residence ...we are now going to be instituting Meatless Mondays as well...Were starting a new habit and Im looking forward to it. New York joins a growing group of cities that are reducing meat consumption, with recent Meatless Monday proclamations issued in Pittsburgh, Sacramento, and Vancouver, B.C. Global leaders, including Argentinian President Mauricio Macri and Israeli Prime Minister Benjamin Netanyahu, have also committed to practicing Meatless Monday. Cutting back a little on meat will help make our city healthier and our planet stronger for generations to come, said de Blasio. He added that both the obesity and climate change crises can be meaningfully addressed by adopting a more plant-based diet. According to research from the Johns Hopkins Center for a Livable Future, scientific adviser to the Meatless Monday campaign, livestock production is a major driver of climate change, contributing to nearly 15 percent of global greenhouse gas emissions. Based on predictions, if upward trends of meat and dairy consumption continue, global mean temperature rise will more than likely exceed 2 degrees Celsius, the level that scientists agree we must stay below to avoid the most catastrophic climate change scenarios. In addition to reducing climate impact, diets that favor plant-based instead of animal protein can lower the risk of chronic preventable diseases like cancer, heart disease, type 2 diabetes and obesity. Sid Lerner, founder of The Monday Campaigns and the Meatless Monday movement, said, Were thrilled that NYC schools will participate in Meatless Monday to introduce kids to delicious plant-based options that can create healthy eating habits for life. Congratulations to the mayor for his leadership in taking Meatless Monday into the future, for our health and the health of the planet. The Meatless Monday movement has been integrated into schools, restaurants, hospitals, college campuses, corporations, and communities. Free resources to start Meatless Monday are at www.meatlessmonday.com/­­start-a-campaign. Want to get involved? Contact us today! The post New York City Mayor Announces Meatless Monday School Program to Tackle Climate Change and Obesity appeared first on Meatless Monday.

Meatless Monday in New York City Schools News Roundup

October 24 2017 Meatless Monday 

Meatless Monday in New York City Schools News Roundup Yesterday’s news that Meatless Monday was coming to 15 New York City schools had the media buzzing! New York City Mayor Bill de Blasio took the stage with a group of very excited NYC kids to make the announcement. We’re thrilled to see the good news shared by local and national outlets: Students dine on all-veggie menus as Meatless Mondays hit some city schools – CBS New York Meatless Mondays coming to 15 school cafeterias in Brooklyn – Spectrum News NY1 Brooklyn schools testing meatless Mondays – New York Post 15 Brooklyn public schools to offer all-veggie lunches on Meatless Mondays – New York Daily News Some NYC schools to only offer vegetarian meals on Mondays – Fox 5 Meatless Mondays coming to 15 New York City schools – Washington Post Major Win! 15 Brooklyn Schools Are Going Meatless on Mondays - and So Is Mayor de Blasio – One Green Planet NYC Announces Meatless Monday Pilot Program to Tackle Climate Change and Obesity – Mercy for Animals Fifteen New York City schools to adopt Meatless Monday – Fern’s AG Insider NYC Mayor Institutes Meatless Mondays at 15 Schools – VegNews 15 US schools take Meatless Monday pledge – LIVEKINDLY Want Meatless Monday to come to your school? Download our free K-12 Foodservice Guide to get more information. The post Meatless Monday in New York City Schools News Roundup appeared first on Meatless Monday.

Carrot Apple Salad

October 23 2017 Meatless Monday 

This salad serves up healthy helpings of immune-boosting vitamins A and C. Serve it with spicy curries for a delightful flavor contrast. This recipe comes to us from Laura Sampson who writes the blog Little House Big Alaska. Serves 4 For the Carrot Apple Salad: - 4 large carrots, peeled - 3 apples, cored, peeled and cut into chunks - 2 teaspoons freshly squeezed lemon juice For the almond vinaigrette: - 2 tablespoons apple cider vinegar - 2 tablespoons honey - 2 tablespoons almond oil To prepare the fruit: In a food processor fitted with the slicing blade, shred the carrots and apples. Transfer to a large mixing bowl and toss with the lemon juice to coat well. To make the almond vinaigrette: Whisk the apple cider vinegar, honey and almond oil together in a small bowl. To complete the Carrot Apple Salad: Pour over the carrots and apples and toss well to coat. The post Carrot Apple Salad appeared first on Meatless Monday.

Chef Fabio Viviani Does Meatless Monday Italian-Style

October 16 2017 Meatless Monday 

Chef Fabio Viviani Does Meatless Monday Italian-StyleMany people were introduced to Chef Fabio Viviani when he was a contestant on the Emmy-winning Bravo competition series Top Chef. His career began years before he became a Fan Favorite and has only flourished in the years since. This spring, Viviani released his latest cookbook, Fabios 30-Minute Italian: Over 100 Fabulous, Quick and Easy Recipes. As a friend and supporter of Meatless Monday he includes many meat-free recipes that are simple enough to make for the first dinner of the week. Anyone familiar with Viviani knows that he isnt merely a chef. Since gaining popularity on Top Chef, he has capitalized on his entrepreneurial spirit and sense of humor to bring his cuisine to as many people as possible, especially home cooks. While cultivating a successful career as a businessman, frequent television guest, and author, he has always focused on recipes that are attainable for anyone aspiring to cook at home (but perhaps a little intimidated by complicated recipes). In February, he launched his YouTube cooking show, Fabios Kitchen, which features several meat-free recipes that are designed to be easy to make in little time. He says: When my wife and I had our son Gage, our lives became really busy. I needed to learn how to make delicious food at home in a shorter amount of time. I wrote this cookbook to teach others how they can make meals in under 30 minutes. As a chef, I like cooking with meat but I also really like cooking with vegetables - its all about how you season the ingredients! The dishes were using for Meatless Monday are packed with flavor - and best of all theyre meat free! Meatless Monday is happy to bring some of Vivianis delicious vegetarian recipes from Fabios 30-Minute Italian to your table. Here are a few of them: Four-Mushroom Risotto with Parsley Salad and Sun-Dried Tomatoes Oven-Roasted Pea Soup with Mint and Mascarpone Dressing Blistered Sweet Pepper and Marinated Feta Salad with Arugula and Quinoa Fabios 30-Minute Italian is available to purchase on Amazon. The post Chef Fabio Viviani Does Meatless Monday Italian-Style appeared first on Meatless Monday.

Celebrate World Food Day by Going Meatless Monday and Eating Local

October 16 2017 Meatless Monday 

Celebrate World Food Day by Going Meatless Monday and Eating LocalToday is World Food Day and one of the best ways to celebrate is to eat local. It seems like the opposite would be true, but supporting local markets is a great way to put money back in the pockets of farmers around the world. Its also a great opportunity to make a great plant-based meal this Meatless Monday! We didnt plan for World Food Day to fall on Meatless Monday, but why not go with it? There are so many reasons to support local farmers on World Food Day. Here are some of the most important ones: o Local farmers are more likely to grow a variety of foods, representing biodiversity and reviving plants that are endangered. That means more flavors and a bigger menu of fruits and vegetables! o Eating local is a great economic choice for local farmers who follow best environmental practices. Buying their products is great for the local economy and healthier for everyone. o Buying food that is available locally means less shipping. That means less fossil fuels used to produce and transport food. In case you needed more incentive to eat locally on World Food Day, Slow Food is giving you another: Beginning today, you can enter the Eat Local Challenge to win a trip to Turin, Italy! Consider it a bonus for doing something great for the worlds farmers. Visit Slow Food to enter to win and accept the Eat Local Challenge! The post Celebrate World Food Day by Going Meatless Monday and Eating Local appeared first on Meatless Monday.

Blistered Sweet Pepper and Marinated Feta Salad with Arugula and Quinoa

October 16 2017 Meatless Monday 

Quinoa is a superstar. With no gluten yet high in protein, its a perfect grain. Its also sneaky, making sure it touches just about every ingredient in the salad so that with every forkful you get a sprinkling or more of quinoa. Hey! it says, You cant ignore me! And who would want to? Here it blends perfectly with honey, dill, fruity olive oil, briny olives, sweet cherry tomatoes, earthy roasted peppers, and creamy, crumbly feta cheese. This recipes comes to us courtesy of Fabio Viviani and is featured in his book, Fabios 30-Minute Italian.  Makes 4 servings - 1 cup red quinoa - 1 pound red bell peppers, sliced thin - 1 pound yellow bell peppers, sliced thin - 1/­­4 cup honey - 1/­­3 cup olive oil - 1 pint cherry tomatoes, halved - 4 ounces crumbled feta cheese - 3 tablespoons chopped dill - 1/­­4 cup chopped Italian parsley - 1/­­4 cup chopped Kalamata olives - 1/­­2 cup arugula - Salt and pepperOlive oil Bring a large pot of water, 2 to 3 quarts, to a boil and add a touch of salt. Pour in quinoa and boil for 6 to 8 minutes. Turn off the heat and let sit for 3 minutes, then drain. While quinoa is cooking, heat a sauté pan on high heat. Add peppers to the pan and cook for 1 minutes. Toss and cook for another minute. Turn off the heat and add a touch of olive oil. Season with salt and pepper and toss for 30 seconds. Let sit in the pan for 2 minutes, and then transfer to a plate to cool. Mix the honey and olive oil in a large bowl. Add the tomatoes, feta, dill, parsley, and olives. Toss to combine. Once peppers have cooled to close to room temperature, add to the large bowl along with the arugula and quinoa. Season with salt and pepper and an additional drizzle of olive oil to bring everything together. 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 32-33. Photo by Matt Armendariz. The post Blistered Sweet Pepper and Marinated Feta Salad with Arugula and Quinoa appeared first on Meatless Monday.

Meatless Monday Catches Up With Veestro and Its Newest Menu Items

October 9 2017 Meatless Monday 

Meatless Monday Catches Up With Veestro and Its Newest Menu ItemsHome delivery meals are becoming more and more diverse for a growing audience of consumers. Meatless Monday has been following one such service, Veestro, which offers plant-based meals. Customers can choose from a la carte, meal packs, weight loss programs, or juice cleanses. They even offer a Meatless Monday package for people who are dabbling in meat-free eating but might not be ready to take a full-time plunge. We spoke with Co-Founders Monica Klausner, and her brother Mark Fachler, to discuss the success of Veestro, and what we can look forward to this holiday season. While Veestro is a big hit with vegans and vegetarians - they are past winners of VegNews magazines Favorite Vegan Meal Delivery Service - the company actively courts people who still eat meat, making them an ideal delivery service for Meatless Monday. KIausner shared an email they received from a very satisfied customer who described herself as a self-proclaimed meat eater. She said she was so surprised at the great taste and quality of the food and didnt feel deprived of meat. Klausner explained that, when coming up with new dishes, its all about taste but the best way to introduce newcomers to plant-based eating is with recipes that are familiar. Some of these recognizable gateway meals include Country Fried Chickn (using a meatless stand-in for chicken), Veggie Lasagna, Spinach Pie, and a new Mac n Cheese made with butternut squash, potatoes, peas, panko crust, and chipotle. Long-time vegans and vegetarians seek out more sophisticated offerings like the Quinoa Bake, Beluga Lentil Braise, and Red Curry with Tofu. We try to have enough variety so we can reach a big, wide part of the population, Klausner told us. We want more omnivores and carnivores to eat more plants. If their regular menu wasnt delicious enough, Veestros holiday menu is arriving the first week of November! It will feature new recipes (that are being kept under wraps, but one of them is said to be gluten-free) but regular customers will be thrilled to hear that the incredibly popular Herb Turkey with sides will be coming back. To celebrate Veestros ongoing success and upcoming new items, Meatless Monday is offering our readers a special discount code to use at Veestro. Use the code MONDAY20 at checkout to get 20% a la cart items. Remember to follow us on social media and subscribe to our newsletter to get the inside scoop on even more promotions with Veestro! The post Meatless Monday Catches Up With Veestro and Its Newest Menu Items appeared first on Meatless Monday.

Meatless Monday Pittsburgh Hosts Vegan Night with the Pittsburgh Pirates

October 2 2017 Meatless Monday 

Meatless Monday Pittsburgh Hosts Vegan Night with the Pittsburgh PiratesLast Monday, September 26th, Meatless Monday Pittsburgh hosted the first ever Vegan Night with the Pittsburgh Pirates! The event was a great success with over 300 tickets sold. Each ticket included a corner box seat for the Pirates vs. Orioles game, as well as access to the exclusive vegan menu. Guests dined on delicious meatless fare including: - Pretzels, chips and dips (house chips with French onion dip, corn chips with smashed avocado salsa, pretzel sticks with local PA maple mustard) - Power chop salad (kale, cabbage, grilled vegetables, garbanzo beans, sunflower seeds, pepitas, citrus-dijon dressing) - Ultimate vegan burger (beefless beef patty, lettuce, tomato, dill pickles, vegan house sauce, sesame seed bun) - Buffalo cauliflower with vegan ranch dipping sauceSweet potato tacos (black beans, cilantro, salsa verde, tortilla threads, nondairy sour cream, flour tortilla) - Watermelon and berries for dessert     The delicious meat-free menu was enjoyed by vegetarians, vegans, and flexitarians alike. Everyone left the ballpark full and the Pirates bringing home a win was the cherry on top! The post Meatless Monday Pittsburgh Hosts Vegan Night with the Pittsburgh Pirates appeared first on Meatless Monday.

Celebrate the Best Seasonal Veggies in Your Neighborhood this Meatless Monday

September 25 2017 Meatless Monday 

Celebrate the Best Seasonal Veggies in Your Neighborhood this Meatless MondaySummer is gradually turning into fall, and that means the summer produce season will soon turn into an autumn harvest! If youre eager to do some cooking with fruits and vegetables that are at their peak right now, it helps to do a little research before hitting the farmers market. Make Meatless Monday your first stop! Here are the fruits and veggies that are in season right now: Apples In addition to being a great source of fiber and Vitamin C, apples are loaded with phytonutrients that regulate blood sugar and pectin, which may slow down colon cancer. Cinnamon Ginger Apple Chips Butternut Squash One of several winter squash varieties, butternut squashs thin skin makes it easy to cut and prepare. Butternut Squash Apple Burgers Cranberries Cranberries originated right here in North America and were cultivated by Native Americans for their antibacterial properties, Vitamin C, and ability to fight diseases. Cranberry Balsamic Brussels Sprouts Eggplant The jury is in - salting eggplant does keep it from soaking up too much oil while cooking and becoming spongy. Eggplant Fiesta Ragout Pomegranate When buying the best pomegranate, choose one that seems like its too heavy for its size. Pumpkin and Kale with Creamy Polenta Garlic Garlic provides tons of health benefits with its flavor - its a great source of Vitamins B6 and C, potassium, calcium, and anti-inflammatory, anti-oxidative sulfuric compounds that have been studied for treating heart disease and the common cold. Red Pepper Pesto Pâté Smartphone users now have a great option on the go for finding seasonal fruits and vegetables in your area. Download the Seasonal Food Guide - the most comprehensive online database of seasonal food on the internet! You can find the app on the App Store or Google Play by searching Seasonal Food Guide. The post Celebrate the Best Seasonal Veggies in Your Neighborhood this Meatless Monday appeared first on Meatless Monday.

Easy Black Bean Burritos

September 18 2017 Meatless Monday 

These burritos are so delicious, youll want to eat them every night - and theyre so easy to make, that you can! Here, canned black bean soup, seasoned with onions, pepper and extra virgin olive oil, get a kick of flavor from smoky chipotle chiles. The beans are stuffed into burritos with tender rice, crisp cabbage, creamy avocado, tangy pico de gallo and lime juice. The result is the perfect meal, all wrapped up into one delicious pouch. This recipe comes to us courtesy of our friends at Goya. Support their “Can Do” campaign in September and October by using their red label black bean soup for this recipe and help support Feeding America and local food banks. Serves 8 - 3 cans (15 oz. each) black bean soup - 1 chipotle chile, finely chopped, plus 1 tbsp. sauce from 1 can (7 oz.) chipotle chiles in adobo sauce - 1 pkg. (20 oz.) large flour tortillas, warmed according to package instructions - 3 cups cooked extra long grain rice - 4 cups shredded cabbage - 2 avocados, chopped (about 2 cups) - 1 cup mild chunky salsa, drained - 2 limes, juiced (about 2 tbsp.) Add black bean soup, chopped chipotle chile and sauce to small pot over medium heat; bring soup to boil. Reduce heat to low; simmer, stirring occasionally, until bean mixture thickens, about 10 minutes. Assemble burritos: To center of tortilla, add about 1/­­3 cup cooked rice, 1/­­2 cup beans with sauce, 1/­­2 cup shredded cabbage, 1/­­4 cup chopped avocado, 2 tbsp. salsa and 1 tsp. lime juice. To roll up tortilla into burrito shape, fold in left and right ends of tortilla. Then, holding the closed ends, fold tortilla in half from bottom to top. Using the top layer of tortilla, push filling towards you to compact. Roll tortilla into log and wrap in foil to secure. Repeat with remaining ingredients; serve. The post Easy Black Bean Burritos appeared first on Meatless Monday.

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

September 11 2017 Meatless Monday 

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

Sweet Loren’s is the Perfect Dessert for Meatless Monday

September 11 2017 Meatless Monday 

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

Meatless Monday Interviews Michelle Cardulla

September 4 2017 Meatless Monday 

Meatless Monday Interviews Michelle Cardulla As a citizen of Rochester, artist and educator Michelle Cardulla is an active part of the Meatless Monday cause in Upstate New York. She provides cooking classes and outings for kids as well as recipes for them to take home to their parents, sometimes teaming up with Super Bowl champ Roland Big Ro Williams. We spoke to Michelle about how her efforts are making a difference in Upstate New York and how she hopes to spread even more awareness of Meatless Monday and make Rochester a Meatless Monday city. Meatless Monday: What made you choose the vegetarian lifestyle? Michelle Cardulla: Well, it was actually because of an ex-boyfriend, embarrassing to say. I didn’t eat a lot of meat, but I’m half Colombian, half Italian so there was always meat around, such as chorizo and foods like that. But I love to cook and he was vegan, so I immediately switched. Then I realized that this is better food and the whole concept about Meatless Monday is that it’s good for you, it’s good for the planet and good for the animals. So it happened instantly, and now I’m just hooked and crazy about it. How do you feel about being a vegetarian in upstate New York? We do have several places that offer vegan food that also have meat. But you find out that chefs really love the chance to make vegetarian and vegan dishes if you go a little early or call ahead and request it. There’s one place that we go to with friends, and we call the chef a day in advance and say, “Just cook us whatever you want.” He loves the challenge. All chefs are kind of into it if you give them a little bit of a heads up and aren’t demanding. You also work a lot with kids. How do kids respond to Meatless Monday, or meatless as a rule? We know that kids don’t like rules, but they will do something that might be cool and different and experimental. Is that how you sell it to them? I try to never treat it like a rule. For example, when Im doing an art project with them, instead of Hold the paper the hamburger way I say “the veggie burger way,” and they laugh. So I make it something fun and they ask, “Veggie burger, what do you mean?” I said, “Well I’m a vegetarian so I hold it the veggie burger way.” It’s a win-win, and it’s always positive. Then the food has to taste great. No ones going to say, “I want steamed broccoli.” It’s got to be good. First it has to taste good, then it’s vegetarian or vegan, not the other way around. Otherwise you’ve lost the kids. And involving them in the cooking is probably really fun, because then it’s not just food, it’s a project. Exactly. I did a cooking class a few years ago and we made burritos, which are very easy to make with meatless crumbles and vegan cheese. Everyone got to make their own. Then I told them that there was no meat and no dairy in their burritos and they were shocked. They were quite young, so they’re learning the words Meatless Monday, vegetarian, vegan at an early age and having a great experience. We have a Kinderfarmin event where we take them on a field trip with a picnic and they get to pet animals. I mean, food, animals - you got them! They’ll never forget that. So you just talked about how easy it is to sell kids on Meatless Monday. What about their parents? You know, I don’t really deal with the parents that much. But I try to send them home with little things like a little recipe. Adults are a little bit tougher than the kids because they’re stuck on what they want. You’ve worked with Roland Big Ro Williams, and I think one of the most effective things in the vegetarian scene is having powerful, successful athletes proudly proclaim their vegetarianism or veganism. Has working with athletes such as Big Ro made a difference in this? He’s a hero! He’s a guy who won the Super Bowl. He gets up there and does his speeches, saying “Miss Michelle’s over there cooking up vegan food and I’m a vegan.” That is worth a million dollars. When celebrities say it, when athletes say it, people want to emulate them. They want to be like them. So the more celebrity and sports people saying that they’re vegan, the better. Especially the people with big muscles showing that they’re vegan! What’s your ideal goal for Meatless Monday in Rochester by the end of 2017? First of all, I’d like to make it a Meatless Monday city. I think we can do that because I think I can talk the mayor into supporting it. I also want to get the restaurants involved and continue my programs with kids. Keep on spreading the word and building awareness of Meatless Monday. I want everybody to know what Meatless Monday is. This interview has been edited and condensed. The post Meatless Monday Interviews Michelle Cardulla appeared first on Meatless Monday.

Meatless Monday News Roundup

August 21 2017 Meatless Monday 

Meatless Monday News RoundupMeatless Monday always has exciting news of its own to share. Once in a while, we like to take a look around to see who else is promoting healthy eating, sustainability, and other programs we can support. This week, Meatless Monday was featured in the articles below as an example of how going meatless once a week can have a positive impact on our health and the environment. Here is a roundup of stories from around the web that will interest anyone who follows our campaign: The New York Times: Weekly Occurrence Meatless Monday made an appearance in the Times Monday crossword puzzle! Recipes for cauliflower parmesan and a mushroom burger are also featured. The Kitchn: Our 2020 Climate Goals Can Be Met with One Dietary Swap More proof that making healthy changes to your diet has an impact on the environment - if the entire country went Meatless Monday, we could reduce greenhouse gases by 16.3 percent by the year 2020. Rodales Organic Life: 5 Ways You Can Eat Healthy on the Cheap Its never a bad time for a how-to on eating healthy on a budget. Incorporating more fruits and vegetables, planning your own meals, and avoiding processed foods are just some of the hints on saving money while making smart food choices.  Meatless Monday is specifically mentioned as one option for a more budget-friendly diet. VegNews: Pittsburgh City Council Adopts Meatless Monday Another major American city has joined the Meatless Monday movement! Earlier this month, Pittsburghs City Council pledged to go meatless on Mondays and encourage their staffs, local businesses, and citizens to join them.   Fortune: How Your Diet Can Save the Planet Fortune magazine takes a closer look at the environmental impact of eating less meat, from how much feed it takes to raise animals to the forests being razed to make room for animal farmland. Consider this fact: Factory farmed animals contribute more to climate change than all the worlds cars, trucks, trains, planes, and ships combined.  The growing popularity of Meatless Monday is mentioned as plant-based food options are becoming easier to find, making it even simpler to be healthy and climate conscious. The post Meatless Monday News Roundup appeared first on Meatless Monday.

Meatless Monday Book Roundup

August 7 2017 Meatless Monday 

Meatless Monday Book RoundupMeatless Monday is always happy to provide new tips and recipes on going meat-free. But were also happy to give great chefs and experts the chance to share their recipes and opinions! This week, Meatless Monday is putting five authors in the spotlight with new books that will help to make vegetarian cooking even more delicious and easy. Love Thy Legumes by Sonali Suratkar Legumes are known to be a great source of protein for people who want to replace meat in their meals, but there are even more benefits to eating them. 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. She also describes how to prepare dried legumes so people can make the switch from the canned and processed versions. With tons of recipes and beautiful pictures, Suratkar is sure to entice any reader curious about one of the healthiest plant-based food varieties! 28-Day Plant-Powered Health Reboot by Jessica Jones, MS, RD, CDE and Wendy Lopez, MS, RD If youre thinking about giving your diet an overhaul, then the 28-Day Planet-Powered Health Reboot might be the cookbook for you! Written by Registered Dieticians 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. They even have a few sweets! Vegan: The Cookbook by Jean-Christian Jury We love this cookbook by Master Chef Jean-Christian Jury so much that were giving it an encore! After a health scare, Jury was inspired to share what he learned during his recovery - how to change his diet to include more plant-based, healthy foods. As the owner of several restaurants around the world, Jury knows global cuisine better than most. Vegan: The Cookbook includes 450 vegan recipes from several different countries such as France, Italy, India, and Papua New Guinea. Read more about it in our feature article from May! Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment by Nina Olsson Available (in the US) September 2017 Food blogger Nina Olsson is already well-known for her popular blog Nourish Atelier. Earlier this year, she released Bowls of Goodness in her native UK and this September it will arrive on our side of the pond! The book is 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? If youre an author of a new vegetarian-focused book or you just found a great roundup of meat-free recipes, contact Meatless Monday at info@meatlessmonday.com - we love to showcase new books on our site! The post Meatless Monday Book Roundup appeared first on Meatless Monday.

Golden Pepper & Parmesan Zucchini Pasta

July 31 2017 Meatless Monday 

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

Sechelt Brings More Meatless Monday to the Sunshine Coast!

July 17 2017 Meatless Monday 

Sechelt Brings More Meatless Monday to the Sunshine Coast!   We are excited to announce that one more community has joined the Meatless Monday bandwagon! Last month, the District of Sechelt issued a proclamation to announce its commitment to the Meatless Monday campaign in recognition of the positive impact on the environment and our health. With the help of Sunshine Coasters for Meatless Mondays, a local volunteer group, Sechelt will now offer up their vegetarian best! With Mayor Bruce Milnes announcement, Sechelt joins Vancouver, North Vancouver, Port Moody and New Westminster in the growing Canadian Meatless Monday community. Citing the three most important reasons to go meatless - improved health, environmental concerns, and the humane treatment of animals - the proclamation is a call to action for local offices, restaurants, and schools to offer meatless meals on Mondays. It states: [R]educing our consumption of animal products and increasing our intake of fruits, vegetables, and legumes have been linked to a host of health benefits and may reduce the risk of chronic preventable conditions like cardiovascular disease, diabetes and some cancers. Sunshine Coasters for Meatless Mondays were instrumental in getting Sechelt to adopt the campaign. On their Facebook page, they celebrated the first Monday by listing restaurants participating in Meatless Monday, offering 25 percent discounts on vegetarian and vegan specials. In additional to inviting restaurants, delis, and other local businesses to participate, offices and schools have also been challenged to join the campaign. In order to help Sun Coast citizens go meatless at home, Sunshine Coasters posts recipes and updates on their Facebook page to keep the momentum going. Welcome to Meatless Monday, Sechelt! We cant wait for vegetarian poutine! The post Sechelt Brings More Meatless Monday to the Sunshine Coast! appeared first on Meatless Monday.

Cherry Tomato Cobbler

July 10 2017 Meatless Monday 

This easy-going cobbler puts little tomatoes front and center on the dance floor with a tangle of sweet fresh onions. This recipe comes to us from Kim O’Donnel‘s new book PNW Veg. KITCHEN NOTES: Like any fruit cobbler (after all, the tomato is botanically a fruit), there will be some residual juice at the bottom of the dish. You could spoon this juice over the biscuits or coat the tomatoes in a tablespoon of flour before adding to the pie plate to slow the juicy flow. No buttermilk? Substitute 3/­­4 cup milk and 2 teaspoons lemon juice or white vinegar, stirred together. (c) 2017 by Kim ODonnel. All rights reserved. Excerpted from PNW Veg by permission of Sasquatch Books. Serves 6 - 6 tablespoons unsalted butter, well chilled - 2 cups thinly sliced Walla Walla or yellow onion (from about ?1 large onion) - 1 teaspoon fine sea salt -  1/­­2 teaspoon ground black pepper - 2 pounds cherry tomatoes (about 2 pints), stemmed - 1 cup all-purpose or white wheat flour - 2 teaspoons baking powder - 1 teaspoon fresh thyme leaves, finely chopped (or 1/­­2 teaspoon dried) - 1 cup grated sharp cheddar cheese - 3/­­4 cup buttermilk - A few dashes of Tabasco or favorite mild hot sauce Measure out 2 tablespoons of the butter, then return the rest to the refrigerator until ready to make the topping. Place the butter in a 9-or10-inch skillet and melt over medium heat, tilting the pan to coat. Add the onion and turn with a wooden spoon or pair of tongs until well coated. Cook until very soft, about 20 minutes, adjusting the heat as needed to avoid burning. Season with 1/­­4 teaspoon of the salt and 1/­­4 teaspoon of the pepper. Transfer the onions and any residual butter to a 9-or 9 1/­­2 -inch pie plate and spread around until the bottom of the pan is covered. Slice the tomatoes as needed (larger cherry tomatoes will cook more evenly if cut in half). Layer the tomatoes on top of the onions. Preheat the oven to 375 degrees F. Meanwhile, make the biscuit topping. In a large bowl, stir together the flour, baking powder, thyme, and the remaining 3/­­4 teaspoon salt and 1/­­4 teaspoon pepper. Cut the remaining 4 tablespoons cold butter into small dice. With your hands, cut in the butter with the tips of your fingers until the mixture looks like fluffy sand. You should not be able to see clumps of butter. (You can also use a food processor, pulsing briefly to incorporate.) Stir in the cheese. Make a well in the center of the flour, then add the buttermilk and hot sauce. With a wooden spoon or rubber spatula, gently stir the batter until it just comes together; it will be wet and sticky. With a tablespoon, drop the batter all over the tomatoes, gently spreading until the fruit is thoroughly covered. (Dont worry if you miss a spot; the batter spreads during baking.) Place the pie plate on a sheet pan and bake for 50 to 55 minutes. The topping should be golden brown and firm to the touch, and the filling should be actively bubbling. Let cool for about 15 minutes before serving warm or at room temperature. Store in the refrigerator for up to 2 days (if it lasts that long!). Reheats well. The post Cherry Tomato Cobbler appeared first on Meatless Monday.

A First Taste from Meatless Monday

June 26 2017 Meatless Monday 

A First Taste from Meatless MondayGet Ready for VegReady - Delicious New Plant-Based Meals Delivered to Your Door     Flavorful, Nutritious and Convenient Imagine being able to enjoy a delicious, ready-to-eat vegan meal whenever and wherever youd like. Thats the whole idea behind VegReady, a unique new food concept thats launching July 14 th on Kickstarter. VegReady is different for a number of reasons. First, the meals dont need refrigeration, defrosting or cooking. Theyre pasteurized and shelf-stable. So they can be eaten anytime and easily stored at room temperature. Next, theyll be sold online directly to you, rather than through retail stores. This is intended to develop a more personal relationship with each customer. Each meal will cost $7.50 and are ordered in quantities of 10 meals at a time. The meals arrive at your address in reusable pizza boxes. Initial VegReady Meals Sourced from Peru The first VegReady dishes will come from the mountains of Peru, where Quinoa is the traditional high protein dish. Quinoa was referred to as chisaya mama or mother grain by the ancient Incas. The meal will contain deliciously cooked Quinoa, sautéed greens and savory vegetables. Peru was selected because its the first country in the world to have a complete ban on GMOs. Following the initial launch, additional meals will be added with Middle Eastern, Southeast Asian, India and Pakistan cuisines. Meals Optimized for Your DNA VegReady plans to work with doctors to offer custom meals created to meet your specific health needs and taste preferences. Theyre also partnering with a DNA analysis firm called 23andme, so your meals can be matched to your individual DNA makeup. Better Health for You - and for the Planet At Meatless Monday, we always welcome new ideas that encourage more plant-based eating. Choosing not to eat meat just one day a week, like on a Monday, decreases your risk of cancer, obesity, diabetes and other preventable chronic diseases. Whats more, it reduces your carbon footprint and promotes more sustainable food practices. For you - and the planet - its a win-win. Click this LINK to get on their launch list and save 40% or more! The post A First Taste from Meatless Monday appeared first on Meatless Monday.

Ginger Roasted Leeks & Asparagus

June 12 2017 Meatless Monday 

Leeks are sliced paper thin and marinated with lemon juice, soy sauce and freshly grated ginger. Roasted asparagus makes the perfect canvas for the salty sour leeks in a side dish which celebrates springs bounty. This recipe comes to us from JL goes Vegan. Serves 4 - 1 bunch asparagus - 1 leek - juice of 1/­­2 a lemon - 1 tablespoon olive oil - 1 tablespoon coconut aminos* - or - 1 tablespoon low sodium soy sauce - 1 teaspoon ginger, grated *Coconut aminos is a soy sauce substitute with 65% less sodium. Found in health food stores. Low sodium soy sauce can be substituted if coconut aminos are unavailable. Snap the bottom ends off of each asparagus spear. Slice the leek in slices as thin as possible with a madoline or a knife. Rinse the leek slices thoroughly. Toss the asparagus and thinly sliced leeks in a shallow dish with the lemon juice, olive oil, grated ginger and the coconut aminos or soy sauce. Let marinate for 20 minutes. Preheat an oven to 400 degrees. Roast the asparagus and leeks in their marinade for 8-10 minutes, or until the asparagus is cooked to preference. Divide into 4 portions and enjoy on the side. The post Ginger Roasted Leeks & Asparagus appeared first on Meatless Monday.

Mediterranean Grain Medley

June 5 2017 Meatless Monday 

This hearty mix of rice and lentils packs an additional protein punch from the addition of peanuts. Flavored with ginger, cilantro and lime, it also features a bounty of summer vegetables including yellow squash, red bell pepper and snap peas. This recipe comes to us from our friends at The Peanut Institute. Serves 8 - 3 tbsp. peanut oil - 2 garlic cloves, minced - 1/­­2 tsp. hot pepper flakes - 1/­­2 red bell pepper, diced - 1 yellow squash, diced - 8 oz. snap peas - 2 cups Beluga lentils, pre-cooked - 1 cup jasmine rice, pre-cooked - 1 2-inch piece ginger, grated - 1 cup peanuts, plain, roasted - 1 bunch green onions - Salt, to taste - Lime juice, to taste - Cilantro, as needed for garnish Heat a sauté pan and add peanut oil. Add garlic and pepper flakes, cook for 30 seconds. Add bell pepper and squash, sauté for 3-4 minutes. Then add snap peas and cook for an additional minute. Add lentils, rice, ginger, lime juice and salt, mix well. Heat the grains for 1 minute then toss in the peanuts and green onions. Serve warm, enjoy! The post Mediterranean Grain Medley appeared first on Meatless Monday.

First-Ever Musical Meatless Monday Event in Baltimore a Great Success

May 29 2017 Meatless Monday 

First-Ever Musical Meatless Monday Event in Baltimore a Great Success Credit: Nellaware Photography  The Black Vegetarian Society of Maryland (BVSM) hosted the first-ever Musical Meatless Monday event in Baltimore at Northwestern High School on Monday, May 1st. The mission of the evening was to expose people to the global Meatless Monday movement in a relaxed and entertaining environment where they could enjoy a meatless meal and learn about the benefits of plant-based eating. Our goal is for people to connect with their inner compassion, their soul, when eating and to understand the important decisions they are making when choosing the foods they eat, said Naijha Wright-Brown, executive director of BVSMD and host of the evening. Credit: Nellaware Photography  The event received a Certificate of Recognition from the City of Baltimores Mayor, Catherine Pugh, and exceeded expectations in terms of number of attendees and receptiveness of the plant-based meal and product samples. Two-hundred-fifty guests enjoyed a delicious plant-centered dinner including brussel sprouts, asparagus, brown rice, quinoa, collards, kidney beans and two versions of kale salad. Musical Meatless Monday entertainment featured special guest eco-hip hop artist and vegan raw food chef, DJ Cavem. DJ 5Starr, the students of Northwestern High School, local artist and soulful songstress, Mova Kween rounded out the festivities. Guests heard firsthand about Meatless Monday and plant-based eating from speakers representing Johns Hopkins Center for a Livable Future, City Weeds, and the Humane Society of the United States. With the rousing success of the event, the Black Vegetarian Society of Maryland is planning another bash for later this year. Stay tuned to find out more! Credit: Nellaware Photography  The post First-Ever Musical Meatless Monday Event in Baltimore a Great Success appeared first on Meatless Monday.

Grilled Teriyaki Tofu & Vegetable Shish Kebabs

May 29 2017 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 Kebabs appeared first on Meatless Monday.

Reducetarian Summit Brings Together Advocates to Decrease Meat Consumption

May 22 2017 Meatless Monday 

Reducetarian Summit Brings Together Advocates to Decrease Meat Consumption From left to right: Stephanie Töwe, Greenpeace; Heather Coleman, Oxfam America; Tobias Leenaert, ProVeg International; Peggy Neu, Meatless Monday; Eillie Anzilotti, Fast Company The first ever Reducetarian Summit was held last weekend at New York University. The goal of the Reducetarian Summit, organized by Brian Kateman, founder of the Reducetarian Foundation, was to unite prominent environmental, health and animal protection nonprofits with leading foodservice and food technology companies to create a more equitable, sustainable and compassionate food system. Panels covered wide-ranging topics from the role of chefs and foodservice companies in offering delicious plant-based meals to policy and behavioral strategies to encourage the reduction of meat consumption. Meatless Monday, one of the earliest and most popular initiatives, was well represented. Peggy Neu, president of the Monday Campaigns, spoke on a panel that focused on the opportunities and challenges of reducing meat consumption globally. In addition, Becky Ramsing, senior program officer from the Johns Hopkins Center for a Livable Future, shared the latest science on the health and environmental impact of reducing meat. David Yeung, founder of Green Monday, talked about social entrepreneurship and his efforts in Hong Kong and globally to promote a one-day-a-week vegetarian diet. Becky Ramsing (right) speaks on a panel with (from left) Sharon Nunez (Animal Equality), Maryn McKenna (Author of Superbug), and Dawn Moncrief (A Well-Fed World) Sid Lerner, founder of Meatless Monday, was in attendance along with Or Benjamin, campaign manager of Meatless Monday Israel. Interested in learning more about becoming a Reducetarian? Check out the book The Reducetarian Solution. It features 70 insightful essays from influential thought leaders on how reducing your meat consumption can transform your life and improve the life of the planet. The book also includes 40 delicious recipes from bestselling cookbook author Pat Crocker and has plenty of practical tips for reducing meat in your diet. The post Reducetarian Summit Brings Together Advocates to Decrease Meat Consumption appeared first on Meatless Monday.

Vegan: The Cookbook — 450 Recipes to Savor on Meatless Monday

May 15 2017 Meatless Monday 

Vegan: The Cookbook — 450 Recipes to Savor on Meatless Monday   The global travels of Master Chef Jean-Christian Jury inspired him to write the ultimate kitchen companion on vegan cooking, Vegan: The Cookbook. It features 450 delicious recipes from more than 150 countries. But before Jean-Christian delved into the world of vegan cuisine, he received a startling wakeup call - a heart failure, twice. Years of running several restaurants at the same time, 16-hour work days and a poor diet had finally caught up with the French-born chef. After a few months of recovery, he visited a detox center that specialized in healthy food, fresh smoothies and juices. This enlightening experience transformed his diet and lifestyle. Interestingly, this is the same idea behind Meatless Monday - eating plant-based foods to improve your health. By choosing not to eat meat just one day a week, you reduce your risk of heart disease, diabetes, obesity and cancer.   Vegan: The Cookbook - for vegans, non-vegans and omnivores Jean-Christian promotes vegan foods, cooked with fresh ingredients, as a way to keep healthy, age gracefully and prevent many common diseases. His new cookbook offers recipes to satisfy all tastes, representing the cuisines of France, Greece, Italy, Vietnam, China and India. In addition, he explores less familiar fare, such as flavorful dishes from Timor and Papua New Guinea. There is no reason why vegan food cant be as delicious as non-plant-based cuisine. International Master Chef Jean-Christian Jury In 2007, Jean-Christian Jury opened his first vegan restaurant, La Mano Verde, in Berlin, Germany. He received an award for Best Vegan Restaurant on the Planet and was listed as one of Germanys 500 Best Restaurants (Der Feinschmecker 2015-2016).   Expert Guidance, Step by Step For his new cookbook, Jean-Christian specifically crafted his recipes for accuracy and ease of use. He intentionally selected ingredients that are readily available and provides simple step-by-step instructions as well as prep time and cooking time. To help you plan your meal, his book is neatly organized into chapters that cover Starters, Salads, Soups, Main Courses, Grains and Beans, Pasta and Noodles, and Desserts.   Get a Taste of Jean-Christian Jurys New Recipes To whet your appetite, heres a delectable sampler of five recipes found in the Vegan: The Cookbook. Go on and pick your favorite. At Meatless Monday, heres the one we cant wait to try.   Five-Spice Stir-Fried Soba Noodles The post Vegan: The Cookbook — 450 Recipes to Savor on Meatless Monday appeared first on Meatless Monday.

Vancouver Goes Meatless Monday

May 8 2017 Meatless Monday 

Vancouver Goes Meatless Monday Each and every Monday is a Meatless Monday, but in Vancouver, they want to make it official. Thats why Mayor Gregor Robertson proclaimed Monday, May 15th, as Meatless Monday Day. In fact, thanks to the efforts of Vancouver Humane Society, Vancouver, the City of North Vancouver, New Westminster and Port Moody have all proclaimed May 15th as the day to celebrate Meatless Monday. And this open invitation extends to all restaurants, school cafeterias and health-minded individuals. Every time we sit down to eat, we have the chance to stand up for a kinder, cleaner and healthier community. This is what Meatless Monday is all about and were encouraging Metro Vancouver residents to join us on Monday, May 15th in this effort, said Emily Pickett, VHSs program coordinator. Vancouver has long been forward thinking when it comes to reducing meat consumption. They were the first Canadian city to endorse Meatless Monday in 2013. Today, the practice and popularity of Meatless Monday continues to grow. Currently, 10 Vancouver schools are serving a Meatless Monday menu.   Students Lobby for Cafeteria Menu Change The latest Vancouver school to switch to Meatless Monday is Southerland Secondary in North Vancouver. The foodservice provider, Amaga Foods, worked closely with the schools Meatless Monday Club to implement the new menu. Among the students favorite dishes are Mexican bean burritos, Mediterranean chickpea salad, tofu fried rice and lentil vegetable curry with rice. Colleges and Restaurants Also Propel Meatless Monday As it turns out, the Southerland school students were inspired by a meat reduction initiative at nearby Capilano University. The campus is known for holding a 30-day student challenge to encourage healthier habits, such as eating well and saving water and energy - which are all benefits of going Meatless Monday! Vancouver restaurants are also very supportive of Meatless Monday. Cabrito, a Spanish tapas restaurant, recently introduced a Meatless Monday menu. A local favorite is the $19 sampler of three items - including their popular roasted vegetable sliders. Meatless Monday Right Where You Live Do you have any Meatless Monday news to share from your area? Wed love to hear about it. Just drop us a line at info@mondaycampaigns.org. The post Vancouver Goes Meatless Monday appeared first on Meatless Monday.

Tacos with Black Bean Salsa and Tofu

May 1 2017 Meatless Monday 

These meatless tacos are light, fresh and bursting with flavor! They’re packed with veggies and gain protein from the tofu, which soaks up the fruity and subtly spicy ancho chili marinade. This recipe comes to us from Goya, a Meatless Monday partner. Makes 12 tacos For the Salsa: - 1 can (15.5 oz.) low sodium black beans, drained and rinsed - 1 medium tomato, seeded and diced - 1 small red onion, finely chopped - 1 tbsp. chopped cilantro - 1 tsp.low-sodium adobo seasoning - 1 tsp. lemon juice - 1 tbsp. extra virgin olive oil For the Tacos: - 2 Ancho chiles, stemmed and seeded - 3 tbsp. lemon juice - 2 tbsp. corn oil - 1 tsp. low-sodium adobo seasoning -  1/­­2 tsp. ground cumin - 1 tsp. minced garlic -  1/­­2 tsp. dried oregano leaves - 1 container of extra-firm tofu - 1 avocado - 12 corn tortillas - 1 can (16 oz.) reduced sodium refried beans, warmed according to package instructions (optional) - Lime wedges, for garnish In medium bowl, stir together black beans, tomato, onions, cilantro, adobo, lemon juice and olive oil until well combined; cover and set salsa in refrigerator until ready to serve. Place chiles in medium bowl and cover with hot water. Let sit for about 15 minutes. Transfer chiles and 3 tablespoons soaking water to blender. Add lemon juice, corn oil, Adobo, cumin, garlic and oregano to blender. Blend on high speed until smooth, about 1 minute. In bowl, combine chile mixture with drained slices of tofu; cover and chill in refrigerator for at least 15 minutes. Heat grill or grill pan over medium-high heat. Add marinated tofu and cook, flipping once until tofu is golden brown on both sides, about 2-3 minutes per side; transfer to plate. Empty the refried beans into a bowl and heat until warm. To assemble tacos, spread heaping spoonful of warmed refried beans onto each tortilla. Spoon reserved salsa on each tortilla and top with two or three pieces of tofu. Serve with lime wedges and slices of avocado. The post Tacos with Black Bean Salsa and Tofu appeared first on Meatless Monday.

Asparagus with Orange Vinaigrette

May 1 2017 Meatless Monday 

Grilling the asparagus brings a charred earthy flavor to balance both the sweet citrus segments and the acidity of the vinaigrette. So gather round the BBQ and celebrate spring by chowing down on asparagus tossed with blood orange and shallot. This recipe comes to us from Kristina of FormerChef.com. Serves 6 For the grilled asparagus: - 1 bunch of asparagus, with 2” trimmed off the bottom - 2 teaspoons olive oil - salt and pepper, to taste For the blood orange vinaigrette: - 3 blood oranges - 1 shallot, sliced thin1 tablespoons white wine vinegar - 3 tablespoons extra virgin olive oil - salt and pepper, to taste To grill the asparagus: Toss the asparagus in a bowl with the 2 teaspoons olive oil. Grill over moderate heat for about 3-4 minutes on each side, or until asparagus is slightly charred and tender-crisp. Remove the asparagus from the grill and put on a plate. Season with salt and pepper to taste. To make the blood orange vinaigrette: Cut one of the blood oranges in half and squeeze the juice into a small bowl. Using a sharp paring knife, cut the skin and the white pith off the remaining two oranges. Over a bowl, cut in between the membranes of each segment to remove the segments from the orange. Reserve the excess blood orange juice as it falls into the bowl. After removing the orange segments squeeze what’s left of the orange to get all the juice out. Set aside. In another bowl, whisk together the sliced shallots, vinegar and olive oil. Season with salt and pepper to taste. Gently stir in the blood orange juice and segments. To complete the grilled asparagus: Spoon the vinaigrette over the grilled asparagus. Enjoy either warm or at room temperature. The post Asparagus with Orange Vinaigrette appeared first on Meatless Monday.

Spring into Fresh Tastes – 14 Seasonal Springtime Recipes for Meatless Monday

May 1 2017 Meatless Monday 

Spring into Fresh Tastes – 14 Seasonal Springtime Recipes for Meatless MondayThe days are getting longer, the sun is getting warmer and already its time for seasonal produce to bring its garden-fresh flavors to our tables. Weve rounded up some of our favorite Meatless Monday springtime recipes to share with you this week. Special thanks to our family of bloggers and supporters who contributed these delicious recipes. Enjoy! Spring Vegetable Flatbread Pizza | Mom’s Kitchen Handbook   Green Goddess Avocado Toasts | Feed Me Phoebe   Roasted Asparagus with Gremolata | Kayln’s Kitchen   Spring Vegetable Gallettes | Apron Strings   Spring Ragu | The Meat Free Monday Cookbook   Green Buddha Bowl with Spinach and Asparagus | Driftwood Gardens   Spring Onion, Pea and Mint Soup | Morning Berries   Tomato & Asparagus Salad with Fried Goat Cheese Rounds | Craving Something Healthy   Greek-Style Fava Beans with Dill | California Greek Girl   Fast and Easy Spring Minestrone with Spinach Pesto | JoyFoodly   Farro and Pea Salad with Lemon-Mint Vinaigrette | Grab A Plate   California Avocado Ramen | La Fuji Mama   Fava Bean Crostini | A Little Yumminess   Pepper-Stuffed Artichokes | Chickadee Says The post Spring into Fresh Tastes – 14 Seasonal Springtime Recipes for Meatless Monday appeared first on Meatless Monday.

Chickpea Tacos

April 24 2017 Meatless Monday 

These simple meatless tacos are stuffed with protein and flavor! Seasoned chickpeas are accented with crunchy lettuce, sweet peppers and a bold blue cheese avocado dressing. This recipe comes to us from Sherri and Greg of the blog Watch Learn Eat. Serves 4 - 1/­­2 cup blue cheese dressing - 1 avocado, pitted, peeled and coarsely chopped - 2 tablespoons blue cheese crumbles - 2 tablespoons taco seasoning - 1/­­4 cup water - 2 tablespoons extra virgin olive oil - 2 (15 oz.) cans chickpeas - 1/­­2 cup diced tri-colored mini sweet peppers (red, yellow and orange) - 8 soft corn tortillas - 1/­­4 cup chopped scallions - 1 cup shredded iceberg lettuce Add blue cheese dressing and avocado to the bowl of a food processor. Process on high speed until creamy. Transfer to a bowl and stir in blue cheese crumbles. Place in refrigerator until ready to use. Whisk taco seasoning and water together in a small bowl and set aside. Heat olive oil in a large non-stick skillet over medium heat. Add chickpeas and peppers to the skillet and cook over medium heat for 10 minutes, stirring occasionally. While chickpeas are cooking, begin warming the tortillas. Heat another large non-stick skillet on medium-high heat until hot. Cook tortillas two at a time for 30 seconds per side, stacking onto a plate as each one is done. After chick peas have cooked for 10 minutes, stir in seasoning/­­water mixture and cook over medium heat for 3 more minutes. Continue to stir occasionally. To serve, fill each tortilla with chickpea and pepper mixture, scallions, lettuce and dressing. The post Chickpea Tacos appeared first on Meatless Monday.

Freekeh Pilaf

April 17 2017 Meatless Monday 

Freekeh is an ancient grain that is newly becoming more popular. It’s made from roasted green durum wheat and is often compared to quinoa due to its high protein content. This pilaf recipe highlights freekeh’s unique flavor and versatility. This recipe comes to us from Tawnie of Kroll’s Korner. - 1/­­2 white onion, finely chopped - 2 cloves garlic, jarred or fresh - 3 tsp. olive oil - 1 cup Freekeh - 1/­­4 tsp. cinnamon - 1/­­4 tsp. ground allspice - 1/­­4 tsp. ground coriander - salt and pepper to taste - 2 cups vegetable broth or water - 2 tablespoons pine nuts - 1 handful of fresh mint, parsley and cilantro, chopped. - 3/­­4 cup Greek yogurt, plain nonfat - 1 1/­­2 tsp. lemon juice Place oil, onion, and 1 clove garlic into saucepan. Sauté on medium heat for about 10 minutes, stirring occasionally. Add Freekeh to pot, and then add the cinnamon, allspice, coriander, salt and pepper. Add vegetable broth or water and bring to a boil. Cover, reduce heat to low. Let simmer for 20 minutes. Remove pan from heat and let sit for 5 minutes, covered. Then, remove lid and fluff with fork. Stir in herbs, mix well, and top with pine nuts! Wonderful alternative for rice pilaf! Optional: Mix together 3/­­4 cup Greek yogurt, garlic, and lemon juice and top on pilaf. Very tasty!! The post Freekeh Pilaf appeared first on Meatless Monday.

Meatless Monday & Earth Month: Good Food from the Good Earth

April 3 2017 Meatless Monday 

Meatless Monday & Earth Month: Good Food from the Good Earth Welcome to April, also known as Earth Month. At Meatless Monday, we love this time of year. As the weather turns warmer, our thoughts turn to dark, rich soil and a fresh crop of flavorful fruits and veggies. As you may have noticed, the health of our planet is getting more attention these days. And thats a good thing. More and more people are beginning to realize the substantial amount of energy and natural resources that are required to produce meat. For instance, to produce a single 1/­4 lb. hamburger, you need 450 gallons of water. [1] (You read that right. Its not a typo.) In other words, 7,200 glasses of water for just one burger! No wonder were excited that so many people support Meatless Monday around the world. (Were active in over 40 countries and counting!) Just by choosing to skip meat one day a week, you can make a real difference. In fact, The New York Times recently reported that Americans reduced their beef consumption 19% from 2005 to 2014. And less meat also means less heat. Thats because producing meat creates considerable greenhouse gases, which scientists believe are the primary cause of global warming. In comparison, producing plant-based food requires far less natural resources. In fact, it takes less than 1/­10th the energy to produce plant-based protein as opposed to meat-based protein[2] - a practice thats far more sustainable for our planet. The official Earth Day is on Saturday, April 22nd, but the way we look at it, Earth Day is every day. And we encourage you to do your part. Choose not to eat meat at least one day a week. And if you want to help preserve and protect our planet, pass this article along to your friends and family. Together, lets change the world for the better. To get you in the mood for a new Spring harvest, heres one of our favorite seasonal meatless recipes. Pasta Primavera References: [1] [2]Johns Hopkins Bloomberg School of Public Health Center for a Livable Future. The post Meatless Monday & Earth Month: Good Food from the Good Earth appeared first on Meatless Monday.

Curry Primavera

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 Philadelphia regional winner and comes from Lauren Moore of A.Phillip Randolph Career Academy. Serves 8 - 1 pound spaghetti noodles, preferably chick pea noodles - 1 tablespoon vegetable oil - 1  medium  onion, diced - 1 tablespoon grated fresh ginger - 1 tablespoon minced garlic - 2 tablespoons Indian curry powder - 113.5 oz can coconut milk - 115 oz can crushed tomatoes - 1 medium head of cauliflower (about 3/­4 pound) 12 oz butternut squash cut into bite-sized pieces 1 cup frozen peas -  1/­2 cup chopped cilantro Cook pasta in large pot of boiling, heavily salted water until al dente’. Drain and set aside. While water is boiling, heat oil over medium heat for 1 minute in a medium saucepan Add onion, ginger, garlic and curry powder to the oil. Cook, while stirring regularly, until fragrant and  the  onion  has softened –  about  4  minutes. Add coconut milk, crushed tomatoes, cauliflower and squash to the saucepan. Stir and cover. Simmer for about 15 minutes, or until a fork easily penetrates the vegetables Add peas to the saucepan and stir until heated. The post Curry Primavera appeared first on Meatless Monday.

Rainbow Pad Thai

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 Virginia regional winner and comes from Cashé Clark of Virginia Beach Technical and Career Center. Serves 6 - For the Pad Thai: - 8 oz pad Thai noodles - 2 medium-sized carrots, spiralized - 1 zucchini, spiralized - 1 red pepper, julienned -  1/­2 yellow onion, julienned -  1/­2 cup red cabbage, thinly sliced -  1/­2 cup fresh bean sprouts - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 2 large eggs beaten -  1/­2 cup peanuts, shelled, unsalted, and dry roasted -  1/­4 cup fresh basil, chopped - 2 limes(optional), wedged into 4 pieces - For the Sauce: - 6 tablespoons vegan fish sauce (recipe below) - 6 tablespoons light brown sugar -  1/­4 cup white vinegar - 2 tablespoons soy sauce - 2 tablespoons sambal oelek (chili paste) - For the Vegan Fish Sauce: -  1/­2 cup shredded wakame seaweed - 2 cups water - 2 large cloves garlic, crushed but not peeled - 1 teaspoon black peppercorn - 1/­3 cup mushroom soy sauce - 1 teaspoon red miso paste To Prepare the Pad Thai Place uncooked noodles into a large bowl of cold water to soak for 15 minutes or until tender. Put all ingredients for the sauce in bowl and stir until all ingredients are combined. Combine carrots, zucchini, red peppers, yellow onion, red cabbage, and bean sprouts in a large bowl and set aside. Heat sesame oil over medium high heat in a large wok, add vegetables and stir fry for five minutes or until tender crisp. Transfer vegetables into a large bowl and set aside. Drain the noodles. Set aside. Add vegetable oil to wok, add reserved noodles to hot wok and stir fry quickly, for a minute or two using tongs to toss. Add the sauce and stir fry for two minutes, or until the sauce begins to thicken and stick to the noodles. Push the noodles aside in the wok. Pour the eggs into the wok on the cleared side and let sit for about 30 seconds. Toss well with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky Add in the vegetables, toss together and remove from heat. Stir in peanuts and herbs. Serve immediately with lime; if desired. To Prepare the Vegan Fish Sauce Combine wakame, garlic, peppercorns, and water in a medium sauce pot and bring to a boil. Lower heat and simmer for 20 minutes. Strain and return the liquid back to the pot. Add soy sauce, bring back to a boil and cook until mixture is reduced and almost unbearably salty. Remove from heat and stir in miso. The post Rainbow Pad Thai appeared first on Meatless Monday.

Spicy Spaghetti with Roasted Vegetables

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 Arizona regional winner and comes from Austin Neanover of Glendale High School. Serves 6 - For the Spicy Tomato Sauce: - 1 Small onion, minced - 28 oz crushed San Marzano tomatoes - 1 Tbsp red pepper flake - 2 Tbsp extra virgin olive oil - 1 tsp basil - 1 Tbsp - 1 Tbsp Honey - 4 cloves garlic - To Taste - salt - To Taste - pepper - For the Spaghetti: - 1 pound spaghetti of your choosing - Roasted Vegetables - 2 Zucchini, quartered lengthwise and cut into 1-inch cubes - 2 Yellow squash, quartered lengthwise and cut into 1-inch cubes 2 I Red bell peppers, cored and cut into 1-inch strips - 1 Red onion, peeled and cut into 1-inch strips - 10 Cremini mushrooms, quartered -  1/­­4 Extra virgin olive oil - 1 tsp salt - 1 tsp ground black pepper - 1 tsp basil - 1 tsp oregano -  1/­­2 tsp thyme -  1/­­2 tsp marjoram -  1/­­4 tsp rosemary - 3 cloves garlic - To Garnish: - Parsley, minced - Parmesan cheese Preheat the oven to 450 degrees F. In a bowl, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, teaspoon of salt, teaspoon of pepper, and dried herbs. Lay on baking sheet and roast for 15 minutes or until Meanwhile, bring a large pot of water to a boil over high Add pasta and cook until al dente. Drain in a colander. In a saucepan, pour olive oil and tablespoon of red pepper flake until the chilis get aromatic. Add onion and stir until they begin to sweat or become translucent. Then, pour crushed tomatoes, garlic, honey, and basil, stir. Season with salt and pepper to taste. Lastly, In a large bowl, toss drained pasta, roasted vegetables, and spicy tomato sauce. Use tongs or a spoon to gently mix the ingredients until all the components are incorporated and pasta is covered with sauce. Top with Parmesan cheese and minced parsley. The post Spicy Spaghetti with Roasted Vegetables appeared first on Meatless Monday.

Three Sisters Stuffed Squash

March 21 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. The grand prize winner is this stuffed squash recipe from Adrián González of the C-CAP program at the Los Angeles Center for Enriched Studies. Serves 8 - For the Squash: - 4 large acorn squash - 3 to 4 Tablespoons olive oil - To Prepare Filling: - 2 Tablespoons olive oil - 7 ounces fideo noodles - 1 small brown onion, diced - 1 medium Poblano pepper, diced - 1 small carrot, diced - 1 small zucchini, diced - 3 cups spicy, canned tomato sauce (I suggest El Pato sauce) 2 Tablespoons lime juice (more or less to taste) - 1 cup frozen sweet corn, thawed - 1 cup canned black beans, drained - 1 large mango, seeded, peeled and diced - salt and pepper to taste - To Garnish: - Mexican crema or sour cream - 1 bunch cilantro, coarsely chopped To prepare the squash, cut each acorn squash in half through stem to bottom; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. This is a good time to make the filling. Heat the olive oil in a large skillet. Add the fideo noodles. Stir continuously over medium heat for 2 minutes. Add the onion, pepper, carrot, and zucchini. Cook, stirring frequently until the vegetables are tender, 3 to 5 minutes. Stir in the tomato sauce and lime juice. Cook, stirring frequently until the noodles are al dente. Fold in the corn, beans, and mango. Heat just until everything is warm. Hold warm while you reheat the squash. Turn squash cut side up. Drizzle olive oil over the flesh of the squash; sprinkle with salt and pepper. Cover and microwave on high for 2-3 minutes more or until heated through. Fill each squash half with one eighth of the fideo mixture. Garnish each with crema & cilantro. Serve immediately. The post Three Sisters Stuffed Squash appeared first on Meatless Monday.

Pea and Avocado Penne

March 20 2017 Meatless Monday 

Sweet peas are mashed with avocado and toasted pine nuts for an untraditional, yet luxuriously creamy, pesto sauce. String beans, lima beans and penne round out this green-hued pasta to celebrate Spring. This recipe comes to us from Trudy of veggie.num.num. Serves 6 For the pea and avocado pesto: - 1 1/­­2 ounces pine nuts, toasted - 2 cups baby peas, shelled - 1 avocado - 2 garlic cloves, diced - Lemon juice, to taste - 2 cups baby spinach, roughly chopped To complete the Pea and Avocado Penne: - 2 tablespoons olive oil - 10.5 ounces penne pasta, cooked according to package instructions - 9 ounces green beans, trimmed - 1 1/­­2 cups canned lima beans, drained and rinsed - or - 1 1/­­2 cups fresh lima beans, cooked To make the pea and avocado pesto: Toast the pine nuts in a dry pan over medium-high heat for 2-4 minutes, or until the pine nuts become fragrant. Set aside to cool. Place about 3 cups of water in a medium saucepan over medium-high heat. Bring to a boil and cook the peas for 1-3 minutes, or until just tender. Strain, rinse and set aside. When the pine nuts have cooled, reserve a few for garnish. Chop the rest roughly. Place the avocado, pees, garlic, chopped pine nuts together in a large bowl. Drizzle with a few squeezes of lemon juice and mash with a fork until the pesto comes together, but still maintains some variety of texture. Stir in the chopped baby spinach and set aside. To complete the Pea Avocado Penne: Place fill a double boiler or steamer with water over medium-high heat. Add the green beans and steam for 3-4 minutes, or until just tender. Set aside. Heat the olive oil in a large pan over medium heat. Add the steamed green beans and lima beans, toss to combine and cook for 1-2 minutes. Add the cooked penne and mix until combined. Reduce heart to low and add the pea and avocado pesto. Toss until the pesto is evenly distributed on throughout the penne, green beans and lima beans. Divide the pasta into 6 portions and enjoy topped with the reserved pine nuts and a few extra baby spinach leaves. The post Pea and Avocado Penne appeared first on Meatless Monday.

Crustless Asparagus Quiche

March 20 2017 Meatless Monday 

Asparagus is sautéed until tender and flavored with young green garlic, which is milder and sweeter than it after reaching maturity. This ricotta quiche is great for groups and healthier without the crust. This recipe comes to us from Colleen of Foodie Tots. Serves 6 - a little oil or cooking spray, for the baking dish and skillet - 2 cups asparagus, chopped bite size 2 stalks green garlic, chopped - or - 2 cloves garlic and 2 scallion, chopped & mixed - salt and pepper, to taste 4 large eggs - 1 cup nonfat milk - 1 cup low fat ricotta cheese Preheat the oven to 375 degrees F. Prepare an 8-inch square baking dish with a light coating of oil or cooking spray. Prepare a skillet with another light coating of oil or cooking spray. Place the prepared skillet over medium-high heat. Sauté the asparagus, stirring once or twice, for 5-7 minutes, or until the asparagus has just started to brown. Add the green garlic or garlic and scallion to the skillet and cook 2-3 minutes more, or until asparagus is partially browned. Remove from heat and season with salt and pepper to taste. Whisk together the eggs and milk in a mixing bowl. Fold in the ricotta and stir to combine. Fold in the sautéed veggies and pour into the prepared baking dish. Cook for 25-30 minutes, or until the eggs are set and puffy. Let cool slightly before serving. The post Crustless Asparagus Quiche appeared first on Meatless Monday.

Chocolate Avocado Smoothie

March 13 2017 Meatless Monday 

This chocolate avocado smoothie is so simple and versatile. Next time you need a quick breakfast, snack, or even dessert, blend together healthy ingredients like banana, avocado, and cocoa powder into a thick, creamy smoothie. This recipe brought to us by Nikki of Pepperoni Is Not a Vegetable is deliciously-and deceptively-nutritious. Serves 1-2 - 1.5 tsp ground ancho pepper - 1 tsp cinnamon - 1/­­4 tsp sea salt - 2 teaspoons vanilla extract - 1 small avocado, stone and husk removed - 1 banana - 1 cup rice, soy, or almond milk - 1.5 tbsp cocoa powder - 2 ice cubes - 1 scoop (about 1/­­3 cup) protein powder - 1-3 tbsp maple syrup or agave nectar Place all ingredients in a blender and blend well. Enjoy for breakfast or as a healthy dessert. The post Chocolate Avocado Smoothie appeared first on Meatless Monday.

Baked Polenta Basil Fries

March 13 2017 Meatless Monday 

Who says fries are always full of fat? Polenta is cut into strips and baked before being served alongside marinara sauce. Sea salt and fresh basil ground together make an ideal sophisticated seasoning as this finger food gets a health makeover. This recipe comes to us from Sherry of Exploits of a Vegan Wannabe. Serves 8 - 1 teaspoon sea salt - 2 tablespoons fresh basil, chopped - 1 18 ounce package prepared polenta*1 teaspoon olive oil - black pepper, to taste - a little marinara sauce**, for dipping *Found in a roll shape in the Italian section of most grocery stores. **Optional. Preheat an oven to 400 degrees. Grind the salt and basil together in a mortar and pestle or with the back side of a large knife. Unwrap the polenta. Cut in half, then cut the halves in half. Cut the quarters into slices the shape of French fries. Place the chopped polenta in a large bowl. Drizzle with the olive oil and toss with the basil sea salt and pepper to taste. Place the seasoned fries in a single layer on a baking sheet. Season with a little more salt and pepper if desired. Bake for 20 minutes and flip for maximum browning and beauty. Cook 6-8 minutes more on their other side, or until the fries reach a desired level of doneness. Take the polenta fries out of the oven and place onto a paper towel or brown paper bag to absorb the remaining oil. Serve alongside marinara sauce for dipping, if desired, and enjoy! The post Baked Polenta Basil Fries appeared first on Meatless Monday.

Noodles with Peanut Sauce

March 6 2017 Meatless Monday 

In just 15 minutes, you can have a nourishing vegan meal on the table that is flavorful and packed with veggies. This recipe comes to us from Kristie Middleton and appears in her new book MeatLess: Transform the Way You Eat and Live - One Meal at a Time. Serves 4-6 - 1 cup crunchy peanut butter - 4 tablespoons soy sauce or tamari - 2 teaspoons agave or other sweetener - 1 teaspoon hot pepper sauce like Sriracha, or more or less to taste - 2 cloves garlic - 1 to 1-1/­­2 cups water - 2 teaspoons toasted sesame oil - 4 carrots, chopped into coins - 2 cups broccoli florets - 2 cups frozen edamame - Crushed peanuts or sesame seeds to garnish, optional - 1 16-ounce package of your favorite noodles, cooked according to package - instructions (spaghetti, angel hair, soba, and udon all work well) Add all sauce ingredients to a blender or food processor, or use an immersion blender to combine well. If you like a thick sauce, use less water. Set aside. Steam carrots, broccoli, and edamame for 4 minutes or until the broccoli is bright green. Toss the vegetables with the noodles and pour the peanut sauce over it. Serve sprinkled with crushed peanuts or sesame seeds. The post Noodles with Peanut Sauce appeared first on Meatless Monday.

Celebrate National Nutrition Month with Meatless Monday!

March 6 2017 Meatless Monday 

Celebrate National Nutrition Month with Meatless Monday!March is always one of our favorite times to sit down at the table. Its National Nutrition Month , where good food and food thats good for you are served on the same plate. This year, the Academy of Nutrition and Dietetics recommends that you Put Your Best Fork Forward, encouraging parents to teach healthy eating habits to their children. At Meatless Monday, we couldnt agree more. The academy also suggests filling half your plate with fruits and vegetables. Of course, we believe in filling the whole plate with tasty veggies, fruits, nuts and whole grains. In fact, the nutrients in particular foods can actually help with certain health issues. So in celebration of National Nutrition Month, were going to spotlight specific foods each week that have a direct link in helping to reduce the risk of a chronic preventable disease. First up: Whole grains!   Heart Disease - Leading Cause of Death Among Women You may remember hearing about this last month during the American Heart Associations Wear Red event. Its a serious health issue . Cardiovascular disease is listed as the underlying cause of nearly 801,000 deaths in the U.S. each year (about one of every three).   Whole Grains and Veggies Lower the Risk of Heart Disease In a research study , health experts concluded an inverse association between dietary whole grains and cardiovascular disease. In other words, by eating more whole grains, you have less risk of developing heart disease. In a separate study , experts found that a higher consumption of fruit and vegetables is linked to a lower risk of all causes of death, particularly heart disease. Long story, short, whole grains and veggies are definitely heart smart.   Eat Healthy - and Tasty Turns out you can have the best of both worlds: nutritious, flavorful veggies and wholesome tasty whole grains. See some of our favorite recipes below: Sweet Potato Sorghum Salad   Tahini Quinoa Bean Salad   Barley Fried Rice The post Celebrate National Nutrition Month with Meatless Monday! appeared first on Meatless Monday.

Jogye Order of Korean Buddhism to Go Meat Free One Day a Week

February 22 2017 Meatless Monday 

Jogye Order of Korean Buddhism to Go Meat Free One Day a Week Congratulations to Meatfree Monday Korea and the Jogye Order of Korean Buddhism. Today, the Jogye Order announced that they would go meat free one day a week. This is of special significance not only because its the largest Buddhism organization in Korea, but also because its associated with many temples, schools, universities, hospitals and training centers. For 1,700 years, the Jogye Order has helped preserve the history of Korea. Whats more, 90% of Buddhists in Korea are part of this religious order. This new declaration is certain to have a positive result on the personal health of Koreans as well as the environment. The post Jogye Order of Korean Buddhism to Go Meat Free One Day a Week appeared first on Meatless Monday.

Peanut Noodles

February 20 2017 Meatless Monday 

This flavorful peanut noodle dish is not only packed with plant protein, but veggies and enticing aromatic herbs, too. This recipe comes to us from our friends at Pondicheri and is featured as a Meatless Monday special in the restaurant’s New York and Houston locations. Serves 4 - 4 cups /­­ 225 g Chinese thin rice noodles - 3 Tbsp sesame oil - 3-4 cloves garlic, chopped - 2 small carrots, julienned - 1 red bell pepper, thinly sliced - 1 stalk celery, thinly sliced on the bias - 1 small red onion, thinly sliced - 2 in /­­ 5 cm piece ginger, julienned - 2 tsp black pepper - 2 tsp salt - 4 Tbsp Shaoxing cooking wine or rice wine vinegar - Zest & juice from 1 orange - 2 Tbsp ketchup manis [Indonesian soy sauce] - 1 tsp Sichuan peppercorns, ground - 2 Tbsp sambhal olek [Indonesian chili sauce] - 2 Tbsp peanut butter - 2 cups /­­ 135 g spinach leaves, sliced - 1 cup /­­ 340 g purple cabbage, sliced - 2 Tbsp chopped cilantro - 2 Tbsp toasted & chopped peanuts Pour boiling water over the noodles & let them soak for 3-4 minutes. Drain & set aside. In a large wok or sauté pan, heat up the sesame oil & add the garlic. Almost immediately, add the julienned carrots & cook for 4-5 minutes, frequently stirring. Add the red bell peppers & cook for another minute. Turn up the heat & cook, stirring on high for 2-3 minutes. Add the celery, red onions, ginger, black pepper & salt. Cook for just under another minute & add the cooking wine, orange juice with zest, ketchup manis, peppercorns, sambhal olek & peanut butter. Continue cooking at high heat for 2-3 or until the sauce around the vegetables is bubbly. Add the noodles, spinach, cabbage, cilantro & peanuts. Toss to mix, turn the heat off & serve immediately. The post Peanut Noodles appeared first on Meatless Monday.

Pistachio Crusted Tofu

February 6 2017 Meatless Monday 

With the right recipe (hint, hint, this one) tofu goes from drab to fab! A pistachio crust seasoned with lemon juice, dill and basil is just the thing to bring this tofu to entree status and wow your guests with a meatless meal. This recipe comes to us from Kristina DeMuth. Serves 8 - 2 packages of extra firm tofu (~14 oz each) - 1 flax egg (1 tbsp ground flax + 3 tbsp water) - 1 cup pistachios (without shells) - 1/­­4 cup lemon juice - 1 tsp dried dill weed - 1/­­4 cup basil (fresh or dried) - 2 tbsp water Preheat oven to 350F. Lay tofu out on a clean towel and lightly press out some of the water. Slice each block of tofu into 4 slices. Place them on a baking sheet and bake for ~15-20 minutes in the oven. (Optional to place the tofu on a skillet and lightly cook them over medium heat). In a bowl combine the ground flax with water. Allow it to sit for several minutes to thicken. In food processor, lightly pulse the pistachios until desired texture. Avoid overly blending if you don’t want it to be super fine like flour. Pour the pistachios into the bowl with the ground flax. Blend together the lemon juice, dill, basil, and water. Then pour this picture into the bowl with the pistachios and flax and stir with a spoon. Remove the tofu from the oven and coat the tops with the pistachio mixture. Be sure to distribute evenly. Place the tofu back into the oven for another 10-15 minutes, or until the crust is desired texture. Avoid burning the crust. Serve the tofu with a side of leafy green veggies, roasted vegetables, and sweet potatoes or with my lemon quinoa sweet potato salad. Visit Kristina DeMuth’s website for the pictured Lemon Quinoa Sweet Potato Salad. The post Pistachio Crusted Tofu appeared first on Meatless Monday.

Super Snack for Super Bowl – Giveaway Alert!

January 30 2017 Meatless Monday 

Super Snack for Super Bowl – Giveaway Alert!Pistachio Chewy Bite Chex Mix by Spork Foods is just what the referee ordered to keep your hunger at bay! And right now our friends at Pistachio Chewy Bites are giving away a prize pack of their product for your Super Bowl snack-a-bration! All you have to do is follow @meatlessmonday @sporkfoods @pistachiochewybites on Instagram and tag your friends when you see the image below for a chance to win. The more friends you tag, the more entries you get! The winner will be announced on Wednesday February 1st at 4pm. Good luck!   Pistachio Chewy Bite Chex Mix is a finger food game changer – crispy, crunchy, salty and sweet, with pistachios and tangy cranberries. Not only that, pistachios are certified by the American Heart Association Food Certification Program so you know theyre good for you. The Pistachio Chewy Bite Chex Mix recipe was created by sister chefs Jenny Engel and Heather Bell of Spork Foods, a gourmet vegan cooking school based in Los Angeles, CA. Theyre also chef ambassadors for Setton Farms, the family-owned business that makes Pistachio Chewy Bites. Enter to win your super supply today by going to Instagram and following @meatlessmonday @sporkfoods @pistachiochewybites and tagging your friends. The post Super Snack for Super Bowl – Giveaway Alert! appeared first on Meatless Monday.

Show Some Love in February, ‘Go Red’ for American Heart Month

January 30 2017 Meatless Monday 

Show Some Love in February, ‘Go Red’ for American Heart Month This Friday, February 3rd, marks the American Heart Associations 14th annual National Wear Red Day. This life-saving event raises awareness of heart disease - the leading cause of death among women - by encouraging people to wear red and discuss ways to prevent this chronic disease. At Meatless Monday, we take this issue to heart. So much so, we believe that attention to heart health should be kept top of mind all year-round. And participating in Meatless Monday is an easy and effective way to do just that. According to doctors, one of the top ways to decrease your risk of heart disease is to eat a healthy, balanced diet. For many, this means reducing the amount of meat consumed each week and replacing it with vegetables, fruits, grains and nuts. In fact, eating less meat and more fruits and veggies also lowers your risk of obesity, type 2 diabetes and cancer. To get an idea of your current heart health, you can take a simple online test from the AHA called Lifes Simple 7 . In addition to diet, you can also help prevent heart disease by controlling your cholesterol, managing your blood pressure, maintaining a healthy weight, reducing your blood sugar and, of course, quit smoking. Well also give you a hand. Want to really bring home the message of heart healthy eating? Then download our free Comfort Food Heart Healthy Cookbook . Inside youll find 11 deliciously satisfying meatless recipes. Comfort food so good, youll love it with all your heart! The post Show Some Love in February, ‘Go Red’ for American Heart Month appeared first on Meatless Monday.

Lucky Meatless Recipes to Start the Chinese New Year

January 23 2017 Meatless Monday 

Lucky Meatless Recipes to Start the Chinese New YearThe Chinese New Year begins this Saturday to usher in the Year of the Rooster. This annual tradition originates from a timeless legend about a deadly beast who could only be frightened away by loud noises, bright lights and the color red. The vibrant festivities take place not only in Mainland China, but also in areas with significant Chinese populations, such as Hong Kong, Macau, Taiwan, Singapore, Thailand, Cambodia, Indonesia, Malaysia and the Philippines. The Chinese year is based on the lunar calendar and the animal for each year is assigned by Chinese astrology. In fact, if youre interested, check out these additional Chinese New Year tidbits. This two-week celebration is full of family, fun, and, of course, great food. Special dishes are prepared that are said to bring prosperity and good fortune in the New Year. The classic Chinese dumplings, which can be made with just vegetables, are always a favorite. And Spring Rolls have a pale yellow color that resembles gold bars. Theres also good fortune fruit, such as oranges and tangerines, that are always very popular. We invite you to enjoy some of these wonderful meatless recipes below and wish you good fortune and great prosperity in the coming Chinese New Year!   Longevity Noodles, Driftwood Gardens    Tea Eggs for Chinese New Year,  She’s Cookin’ Soy Nuggets in Chinese Garlic Brown Sauce, Simply Vegetarian 777 Vegetarian Chinese Dumplings in Soup, An Exercise in Trivial Pursuits Honey, Soy, and Ginger Stir-Fry, 40 Plus and All is Well Stir Fry Spicy Green Beans, Easy Cooking with Molly Vegetable Spring Roll, Bok Choi and Broccoli For more recipes to help you celebrate a meatless Chinese New Year, visit our Pinterest board or the Meatless Monday recipe archive! The post Lucky Meatless Recipes to Start the Chinese New Year appeared first on Meatless Monday.

Kathy Freston Dishes on New Cookbook — The Book of Veganish

January 16 2017 Meatless Monday 

Kathy Freston Dishes on New Cookbook — The Book of Veganish Kathy Freston is a writer and plant-based diet advocate. Her latest book is The Book of Veganish, which is packed with plant-based recipes and interesting facts about eating less meat. We chatted with her to learn more about her remarkable new book.   You were interviewed on the Oprah Winfrey Show in 2011, the same show where Oprah announced she would be implementing Meatless Monday in the Harpo cafeteria. The word veganish popped up a few times during the interview. Is this a concept youve been thinking about for a while? Yes, I think when most people hear the word vegan, and if they grew up like me eating chicken, hamburger and steak, they think vegan is so restrictive. Like oh my god, all my favorite foods are going away. Ill never be able to eat cheese fries again. Veganish takes the pressure off to be absolute. Theres this joy and relief to explore other food choices.   The whole feel of your book is so fun and hip. Was it put together with millennials in mind? Absolutely. Young adults are the ones who have the world in their hands. They want to make a difference. And eating less meat is one of the most focused ways to have a meaningful life - for the environment, for animals and for your own human health and your family. The book is meant to be happy! To be fun and inspiring. I love that most of the book is young adults weighing in. Theyre young fresh voices. You really get a sense of this growing community.   Lets talk about the recipes. What was your goal in putting this collection together? Robin Robertson is the chef who wrote the recipes. Shes all about comfort food, speed and taste. For me, protein was the most important thing. Even though protein intake is not a problem in vegan diets, most people are still obsessed with it. So our goal was to get as much protein as possible and to get the veggies so they tasted good and werent boring. And Robin rocked it! You can make everything in 10 to 20 minutes using simple ingredients you have around the house.   We love that so many of the recipes are one pot meals. Apparently millennials arent even eating as much cereal these days because of the clean up! Right. Whats nice is that a lot of the recipes are one-dish meals and are also great for leftovers. You can pack them and take them to the office or to class the next day.   What recipes would you suggest for newbies? Either someone new to veganism, or someone who wants to introduce their friends or family to meatless eating via Meatless Monday? The mac and cheese is so comforting. And I love the tacos, theyre really meaty. Theres also a great burrito with tons of protein and some spinach or kale. Its just really hearty!   Sounds like Mexican food is where its at! Thanks for chatting, we cant wait to cook up these dishes! The post Kathy Freston Dishes on New Cookbook — The Book of Veganish appeared first on Meatless Monday.

Red Cabbage with Orange & Apple

January 9 2017 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 Red Cabbage with Orange & Apple appeared first on Meatless Monday.

Sweet Potato Mac and Cheese Bake

January 2 2017 Meatless Monday 

Say cheese, because you’ll be smiling after tasting this Sweet Potato Mac and Cheese recipe. This recipes uses sweet potatoes to replace some of the cheese, making it a healthier choice. This recipe comes to us from Tawnie of Kroll’s Korner. Serves 4 For the mac and cheese: - 2 medium sweet potatoes, peeled and cubed - 13 ounces elbow macaroni noodles (whole wheat or gluten free, if preferred) - 1/­­2 large onion, diced - 2 cups fresh spinach, chopped - 4 garlic cloves, chopped - 1 cup low sodium vegetable broth - 3 tablespoons extra virgin olive oil - 1/­­4 cup all- purpose flour - 2 cups fat free milk - 1 tablespoon Dijon mustard - 1 teaspoon red pepper chili flakes - 6 ounces of four cheese blend - Salt and pepper, to taste   For the Breadcrumb Topping: - 1 cup Panko breadcrumbs - 1/­­4 cup freshly grated Parmesan cheese   Preheat oven to 375 degrees F.  Bring a medium pot of water to boil and add in the sweet potato that has been peeled and cubed up. Boil sweet potato for 10-15 minutes, or until tender. Drain sweet potatoes and then mash well. You should have ~2-2.5 cups of sweet potato. Next, cook the elbow noodles according to the package. While pasta is cooking, heat the olive oil in a large pan with onion and garlic. Cook for about 4-5 minutes over medium heat. Add the flour and whisk for 30 seconds and then slowly pour and whisk in the milk and vegetable broth. Bring to a boil and continue to whisk. Mixture should begin to thicken after 3-5 minutes. Bring heat to low and mix in the mustard, salt, pepper, red pepper chili flakes, cheese and sweet potato. Stir well and then remove from heat. Add in the noodles and mix in well. Taste and adjust any seasonings you may want extra. Pour in a oven safe casserole dish and top with panko crumb/­­Parmesan cheese mixture. Place in oven, uncovered, for 10-15 minutes, or until it gets bubbly. Serve warm and enjoy! The post Sweet Potato Mac and Cheese Bake appeared first on Meatless Monday.

Vegetarian Hoppin’ John

December 26 2016 Meatless Monday 

Though traditionally made with ham or bacon, this vegetarian version of the traditional January dish Hoppin’ John doesn’t lack for flavor! Serve it up this New Year’s day for a bountiful year to come. This recipe comes to us from Robin Robertson, author of the forthcoming book Veganize It! Serves 4 - 1 tablespoon olive oil - 1 sweet yellow onion, chopped - 1 cup long-grain brown rice - 2 cups water or vegetable broth - Salt - 3 cups cooked or 2 (16-ounce) cans black-eyed peas, drained and rinsed - 3 cups chopped cooked collard greens - 1 (14.5-ounce) can diced tomatoes, undrained (optional) - 1 teaspoon Liquid Smoke - 1/­­4 teaspoon freshly ground black pepperVegan sour cream, to serve - Tabasco sauce, to serve Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the rice and water or broth and bring to a boil. Add salt to taste (the amount of salt needed depends on the saltiness of your broth or if you use water). Reduce the heat to medium-low and cook, covered, until the rice is tender, about 30 minutes.  About 15 minutes into the cooking of the rice, stir in the cooked black-eyed peas. When the rice is cooked, stir in the cooked chopped collards, tomatoes (if using), Liquid Smoke, and black pepper. Add more salt, if needed. To serve, spoon into bowls and accompany with vegan sour cream and Tabasco sauce at the table. The post Vegetarian Hoppin’ John appeared first on Meatless Monday.

Veggie Pot Pie

December 19 2016 Meatless Monday 

Satisfying and warm, this veggie pot pie is the perfect dish for a cold winter night. Seasoned with curry and turmeric, this dish’s unique flavor brings a twist to an otherwise ordinary evening. This recipe comes to us from Chelsey of C It Nutritionally. Serves 8 - 1 tablespoon extra virgin olive oil - 1 garlic clove, minced well - 1 cup onion, chopped - 3 cups mixed veggies, chopped, fresh or frozen and thawed (such as carrots, celery, onion, peas, corn, and string beans) - 1 1/­­2 cups mushrooms, sliced - 1 1/­­2 teaspoons whole wheat flour -  2/­­3 cup milk -  1/­­2 -1 teaspoon black pepper -  1/­­2 teaspoon curry powder -  1/­­4 teaspoon turmeric - Pinch of red chili flakes - Pinch of salt - 32 ounces vegetable stock - 1 15-ounce can great Northern beans or white cannelloni beans - 2 bay leaves - Optional: 8 servings puff pastry* & egg wash (1 egg white mixed with 1 tablespoon water) In a large soup pot heat oil and garlic over medium heat. Once pan is completely hot, add onions and mixed veggies. Saute until onions begin to appear translucent. Then add mushrooms and continue to cook until they soften. Add flour and milk and stir until combined. Add spices and stir to combine. Add stock, beans and bay leaves to the soup and stir to combine. Bring to a boil, then reduce to a simmer. Allow to cook on low heat for about 20 minutes, until soup begins to thicken, and up to an hour. Taste, and adjust spices to your preference. Serve immediately, or allow to cool before storing in the refrigerator for up to a week. Enjoy! For puff pastry topping*: Follow package instructions and allow the puff pastry to thaw. Once you are able to work with it, outline the shape of your oven-safe bowl and cut the puff pastry to size. Brush with water or egg wash and bake for about 25-30 minutes (follow package instructions). The post Veggie Pot Pie appeared first on Meatless Monday.

Pumpkin Sage Goat Cheese Lasagna

December 12 2016 Meatless Monday 

If you couldn’t resist stocking up on winter squash as the farmers’ market season comes to a close, this is the recipe you need to use it all up. Seasoned with sage, coconut milk and white wine, it’s a satisfying winter meal that’s fit to feed a crowd! This recipe comes to us from Lauren of The Salty Tomato. Serves 6 For the sauce: - 2 cups pureed orange pumpkin/­­squash or 2 cups chopped orange hard squash like butternut, kobocha or spaghetti - 1 sprig fresh sage (3-4 leaves) - 8 ounces coconut milk - 1-3 cups water - 1/­­4 cup white wine - 1 tablespoon concentrated vegetable stock or 1 bullion cube - 1/­­2 teaspoon salt - 1/­­4 teaspoon ground black pepper For the lasagna: - 12 whole wheat lasagna sheets (whole wheat is really tasty in this recipe) - 11 ounces fresh goat cheese, crumbled - 8 ounces (1 large ball) mozzarella, sliced - 1 sprig sage (optional garnish) Combine all sauce ingredients in a pot. Add enough water to cover all ingredients. Bring to a boil and then reduce heat to simmer for 30-45 minutes. If using raw squash simmer until squash is fork tender. Remove sage sprig. Blend sauce with an immersion blender or in a stand blender until smooth. Preheat oven to 375 degrees. Grease a 9 x 13 inch dish with olive oil. Bring a large pot of well salted water to a boil with a splash of olive oil. Cook lasagna in 3 batches. Add 4 lasagna sheets to boiling water and cook for 4 minutes. (See notes) Coat bottom on dish with sauce. Top with 1/­­4 of the crumbled goat cheese. I use a fork to scrape goat cheese from package. Place lasagna sheets on top of sauce in line with the short side of dish. Coat lasagna sheets with sauce. Layer with half of the mozzarella. Top with 1/­­4 of crumbled goat cheese. Repeat boiling lasagna sheets, sauce, mozzarella, goat cheese. Top will final layer of boiled lasagna sheets. Cover with sauce and sprinkle with crumbled goat cheese. Place sage sprig in the middle of the dish for garnish. (Optional) Bake for 40 minutes Allow to rest on counter top for at least 10 minutes. Enjoy! The post Pumpkin Sage Goat Cheese Lasagna appeared first on Meatless Monday.

Three New SoCal Restaurants to Get Your Meatless Monday Fill

December 12 2016 Meatless Monday 

Three New SoCal Restaurants to Get Your Meatless Monday FillReality TV has certainly helped put Orange County, CA on the map. But if you prefer to dish with superbly prepared meatless meals, these three restaurants are our recommended Specials of the Day.   True Seasons Organic Kitchen 5675 East La Palma Ave., Anaheim, CA 92807   The True Seasons menu offers organic hot pot cuisine (Shabu-shabu) alongside their irresistible all-organic wraps, salads, bowls and desserts. Each menu selection originates from local famers and quality vendors with fresh, seasonal ingredients that are completely organic and GMO-free. In fact, Chef Saifon can often be found at the local produce markets, selecting unique and exotic vegetables for her renowned recipes. Perhaps thats why True Seasons was recently named one of Orange Countys Top 10 Best New Restaurants by Orange Coast Magazine.   True Seasons represents dining as a GMO free, truly organic food experience. We know many of our customers are vegan and vegetarian, so were excited to support the Meatless Monday movement and showcase some of our meat-free items. – Chef Saifon, True Seasons Organic Kitchen Vegan Lemongrass Soup by True Seasons Organic Kitchen Try the True Seasons recipe for Vegan Lemongrass Soup!   o o o   Green2Go - Burgers, Salads & Bowls 2435 East Imperial Highway, Brea, CA 92821   Green2Go is redefining the way Americas favorite meals are made. Imagine a deliciously healthy take on tacos, rice bowls and more. In addition to their tasty variety of meat-free specialties, they feature a healthy kids menu, not to mention an on-the-go food truck. Every step on their farm-to-fork path is designed with sustainability in mind.   The team here at G2G loves what Meatless Monday stands for and is honored to support this important movement. Many of our food items are meat-free and were delighted to share these with our health-minded customers. – Anita & Joulia, G2G co-founders   House Roasted Brussels Sprouts & Farro Salad by Green2Go   o o o   Jimmys Famous American Tavern 3325 East Imperial Highway, Brea, CA 92823   Jimmys Famous American Tavern serves up modern American regional cuisine with an artisanal point of view. This means the food is freshly prepared, hand crafted in small batched, made with high quality ingredients and cooked with traditional methods. Theyre self-described as comfort food for the foodie. Respecting customers who dont eat meat, they provide a flavorful selection of meat-free dishes and will gladly remove meat products from any menu item upon request.   The post Three New SoCal Restaurants to Get Your Meatless Monday Fill appeared first on Meatless Monday.

Arnold Schwarzenegger Goes Meatless Monday

December 9 2016 Meatless Monday 

Arnold Schwarzenegger Goes Meatless Monday  The post Arnold Schwarzenegger Goes Meatless Monday appeared first on Meatless Monday.

Meatless Italian Food for a New Generation

November 28 2016 Meatless Monday 

Meatless Italian Food for a New GenerationWe’re always on the lookout for new twists on meatless eating, so we couldn’t possibly resist registered dietitian Alexandra Caspero Lenz‘s new cookbook “Fresh Italian Cooking for the New Generation.” After all, it’s a book about pasta! We asked Lenz what’s new about the recipes her book provides. Tell us a little about your background. What makes you so passionate about vegetarian and Italian food? I grew up with an Italian father and Danish mother, so food was (and is) the center of everything. We were the family that was talking about lunch at breakfast. My mom adapted most of my Dad’s family meals for busy weeknights, and we enjoyed Italian food most days of the week. Of course, I didn’t realize it was a different cuisine, it was just the food I grew up with. I went vegetarian in high school on a whim, then picked it up again in college after reading “Diet for a Small Planet” in an ethics class. My vegetarian beliefs have evolved over the past decade, while I was at first interested in the nutrition aspect, now I’m much more passionate about the animal rights and environmental impacts. My goal is to show that plant-based Italian food is satisfying, wholesome and mouth-watering. The title of your book is Fresh Italian Cooking for the New Generation. Whats different about these recipes that will appeal to this new generation? To me, the new generation is interested in plant-based eating, even if they don’t consider themselves “vegetarian” or “vegan”. This book aims to show that the Mediterranean way of eating naturally incorporates a lot of plants, without feeling forced or different. The new generation is looking for healthy, quick meals that don’t require hours in the kitchen. Italian food lends itself very well to being meatless but it also has a reputation for being indulgent. How did you reconcile these two concepts to deliver healthy meatless meals? Exactly, that’s what I wanted to dispel. Traditional Italian cuisine, while not vegetarian, is heavy on plants. Lots of antipasti, cortoni (side dishes) and pasta with in-season produce. That’s how I grew up eating; we never had alfredo sauce and rarely enjoyed heavy dishes. It was mostly spaghetti with a variety of vegetables. Most of the recipes in this book follow my nutrient-density approach to food. Yes, I ate pasta daily, but it was rarely in excess. Instead of cups and cups of pasta, we were served a smaller portion, rounded out with vegetables and legumes. What are your favorite recipes to recommend to someone whos new to eating meals without meat? I love meals that are naturally vegetarian, that don’t feel forced or trying to replicate a familiar meat dish. I don’t rely much on mock-meats, but instead like to get my protein from beans, lentils, tempeh and tofu. My caramelized onion fettuccini is really rich and satisfying, thanks to cooking onions on low until they almost fall apart. With the holidays coming up, what recipes do you recommend that provide something special without relying on meat? I like presenting recipes in a unique and show-stopping way, much like we approach main meat dishes. For the holidays, this usually looks like a vegetable wellington, stuffed squash or my wild mushroom lasagna in the book. Each is a special meal and looks gorgeous on the holiday table! Looking for a unique holiday gift? Check out Fresh Italian Cooking for the New Generation and inspire a friend or family member to go meatless without giving up their favorite Italian food. The post Meatless Italian Food for a New Generation appeared first on Meatless Monday.

Say Hello to Tasty Options for Fresh Meatless Meals

November 21 2016 Meatless Monday 

Say Hello to Tasty Options for Fresh Meatless MealsMeatless Monday is collaborating with HelloFresh, a service that delivers farm-to-table ingredients for a complete meal, including the recipe, right to your door. HelloFresh offers an abundance of fresh seasonal produce, hearty grains and vegetarian friendly proteins, so its easy to make delicious Meatless Monday meals each week. Now its no secret that many of us will be indulging in a traditional turkey meal with all the fixings this Thanksgiving. So to help you get back on track the Monday afterwards, were visiting the HelloFresh kitchen for a live cook-along! Follow as Meatless Mondays dietitian Diana Rice joins HelloFreshs dietitian Rebecca Lewis to prepare a light and bright Tri-Color Quinoa Salad with apples, eggplant and honey vinaigrette - perfect for Meatless Monday! Make sure to order a HelloFresh box with the Tri-Color Quinoa Salad ahead of time so you can cook with us at home. Use the promo code MEATLESSMONDAY to save $35 on your first order. The deadline to order this meal is Wednesday, Nov. 23rd. Then get in on all the LIVE action by following on HelloFreshs Facebook this Monday, Nov. 28th at 7 pm EST. We look forward to dining with you... virtually! The post Say Hello to Tasty Options for Fresh Meatless Meals appeared first on Meatless Monday.

9 Meatless Monday Slow Cooker Recipes

November 14 2016 Meatless Monday 

9 Meatless Monday Slow Cooker RecipesSavor the Flavors of These Slow Cooker Recipes Frustrated with the time it takes you to prepare meals? Simmer down, because slow cookers will have you rethink the way youve been cooking all this time. Many of the recipes featured in this list are hearty stews and chilis, perfect for curling up on a cold fall day. All of these recipes are prepared just using a slow cooker, courtesy of our Official Meatless Monday Bloggers. Weve got you covered with 9 slow cooker recipes that are sure to satisfy! Crockpot Chickpea Stew with Balsamic Caramelized Onions | Cookin Canuck Slow Cooker French Onion Soup | The Veg Life! Spicy Lentil Pasta Sauce | Made By Luci Slow Cooker Soy Chorizo Chili | Veggie Chick  Slow Cooker Veggie Lasagna | Produce for Kids and The Kids Cook Monday Crock- Pot Potato Leek Soup | The Mountain Kitchen  Tomato Parmesan Slow Cooker Soup | Life Currents Slow Cooker Black Bean Soup | Crackle and Temper Vegan Lentil Curry- Slow Cooked | Healing Tomato The post 9 Meatless Monday Slow Cooker Recipes appeared first on Meatless Monday.

White Bean and Root Vegetable Stew

November 14 2016 Meatless Monday 

Featuring butternut squash, celery root and carrots in a base of protein-packed navy beans and seasoned with hearty herbs, this stew is perfect for a fall afternoon. This recipe comes to us from Elliott Prag, Chef-Instructor at our partner The Natural Gourmet Institute. Serves 8. - 3 tablespoons extra virgin olive oil - 1 teaspoon caraway seeds - 1 teaspoon salt - 5 shallots, halved and peeled - 4 cloves garlic, peeled and smashed - 1 cup dry navy beans, soaked - 2 carrots, cut into bite-sized chunks - 1 pound butternut squash, peeled and cut into bite-sized chunks - 1/­­2 pound celery root, trimmed and cut into bite-sized chunks - 1 red pepper, large dice - 2 cups vegetable stock - salt to taste - juice of 1 lemon or to taste (optional) - 2 tablespoons chopped fresh thyme In 3-quart pot, heat oil over medium heat. Add caraway seeds, salt, shallots, and garlic. Sauté for 2 minutes. Add beans, carrots, squash, celery root, and red pepper. Sauté for 2 minutes more. Add vegetable stock and bring stew to boil. Reduce heat and simmer stew for 1 – 1 1/­­2 hours, stirring occasionally. Root vegetables and beans should soft and partially broken down and stew should be thick. Add salt and lemon to taste. Garnish with fresh thyme just before serving. The post White Bean and Root Vegetable Stew appeared first on Meatless Monday.

Bring Home the Winning Recipes from the Matthew Kenney Culinary Meatless Monday Challenge

November 7 2016 Meatless Monday 

Bring Home the Winning Recipes from the Matthew Kenney Culinary Meatless Monday ChallengeRecently, Meatless Monday President Peggy Neu was a guest presenter at a Matthew Kenney Culinary Food Future educational course held in Manhattan. The class concluded with 18 student chefs participating in a Meatless Monday Quick-Fire Challenge, where they had to reinterpret traditional dishes by turning them into plant-based raw recipes. All of the entries submitted were raw-tastic. We invite you to try your hand at the winning recipes here: 1st Place Winner Turnip Ravioli By Alexandra Jones from Australia Instagram: @_­akj  This innovative ravioli uses round turnip shapes to envelop a burnt butter, sage, and nut filling.   2nd Place Winner Raw Enchiladas By Heidi Briggs from Australia Instagram: @heidi.flora This enchilada recipe offers an abundance of vegetables: from the marinated vegetable filling to the Chinese cabbage wrap! The vegetables in this dish provide fiber and vitamin C, among other nutrients.   3rd Place Winner Raw Tomato Soup and Green Garden Salad with Avocado Dressing By Fiona Galloway from Australia Instagram: @fifigalloway Soup paired with salad is a lunch staple. This raw tomato soup and green garden salad recipe offers refreshing citrus and cilantro flavors that are sure to please. Wed love to hear your thoughts on these new raw food recipes as well as some of your own favorites. Let us know on Facebook. The post Bring Home the Winning Recipes from the Matthew Kenney Culinary Meatless Monday Challenge appeared first on Meatless Monday.

Thai Tofu Pumpkin Curry

October 31 2016 Meatless Monday 

Green beans, bell peppers and chunks of pumpkin are seasoned sweet and spicy with chilis, curry paste and coconut water. Kaffir lime leaves and Thai basils herbal notes add depth to the flavor of this curry, finished off with a bright squeeze of lime. This recipe comes to us from Ashley of Ashleyz Sprout. Serves 4 - 2 tablespoons canola oil - 3 tablespoons red or yellow curry paste* - 1-2 Thai chilis*, minced - 1 can coconut water* - 1 1/­­2 tablespoons sugar - 3 kaffir lime leaves* - 1/­­2 cup green beans, cut into 1-inch pieces - 1/­­4 cup bell pepper, cut into 1-inch pieces - 1/­­4 cup Fresno peppers, cut into 1-inch pieces - 1/­­2 8 ounce block extra-firm tofu, cubed - 3/­­4 cup pumpkin, peeled and cubed - 1 cup low sodium vegetable broth - 1/­­2 cup Thai basil leaves* - 1 lime, cut into wedges *Found in Asian markets or the Asian section of some grocery stores. Place the oil into a large wok over medium-high heat. Season with the curry paste and Thai chilis. Cook for 1-2 minutes, or until the spices become fragrant. Whisk the coconut water, sugar and lime leaves into the wok. Cook for 2-3 minutes more. Add the green beans, bell peppers, Fresno peppers, tofu, pumpkin and vegetable stock to the wok. Bring to a boil, reduce heat to medium and cook, stirring occasionally, for about 25 minutes, or until the vegetables are cooked through. Add the Thai basil to the wok. Stir and remove from heat. Divide into 4 portions, top with a squeeze of lime and enjoy! The post Thai Tofu Pumpkin Curry appeared first on Meatless Monday.

Don’t Be Afraid of Fruits and Veggies – 7 Plant-Based Costumes for a Meatless Monday Halloween

October 31 2016 Meatless Monday 

Don’t Be Afraid of Fruits and Veggies – 7 Plant-Based Costumes for a Meatless Monday HalloweenThe wild things come out at night - pumpkins, bananas, peas, carrots and more. To celebrate Halloween we rounded up some of our favorite plant-based costumes for kids, adults, and pets. The tastiest creatures to haunt your Meatless Monday plate. Start goblin them up.     1. Little Pumpkin Fresh from the pumpkin patch. And good for a sweetie pie. Source: TopBabySites   2. Mr. Pea Pod   Peas to meet you. A snapping fresh look. Source: Karnival Costumes    3. Baby Carrot   Whats up doc? Baby carrot to go with the peas. Source: Make It & Love It   4. Bundled-Up Banana Banana-Rama Ding Dong. And so a-peel-ing. Source: Babble   5. Ripe Avocado Holy Moly Guacamole. Avocado with a seed. Source: Craft Morning   6. Aw-Shucks Corn Hes all ears. (And grins!) The corniest costume weve seen. Source: Coolest Handmade Costumes   7. Veggie-Doggie Burger Dog-Gone! A Veggie Burger Deluxe. Now thats a bow-WOW! Source: Instagram, tateandkatedesigns   Happy Halloween to you and your family from Meatless Monday. Brighten up the day for your friends and forward this post. And please show us your fruit and veggie costumes on Facebook. The post Don’t Be Afraid of Fruits and Veggies – 7 Plant-Based Costumes for a Meatless Monday Halloween appeared first on Meatless Monday.

Your Recipe Playbook for Meatless Monday Night Football

October 24 2016 Meatless Monday 

Your Recipe Playbook for Meatless Monday Night FootballIts Game Time! Round up your squad for some hearty, healthy eating while watching the Monday night game. Game Plan: Three Big Plays that Are Unbeatable   #1. Buffalo Cauliflower Bites Who needs gristly wings when you can have Buffalo Cauliflower Bites! These tangy, tasty treats are a definite first round pick. Special thanks to Maria at Bean A Foodie for this crowd-pleasing recipe. #2. Greek Nachos Recipe This zesty Mediterranean style dish boasts an all-star lineup. Crunchy tortillas, hummus, green and black olives and crumbled Feta cheese. A salty, sour powerhouse thats packed with protein. Special thanks to Rini at the Healing Tomato for this game changer recipe. #3. Peanut Butter Chili with Pinto Beans This Pro Bowl Chili will knock your socks off. Rich and savory with lip-smacking seasonings that go the distance. Plus, an ingredient surprise play - Peanut Butter! Extra flavor and extra protein. Add this standout chili recipe to your starting lineup. Special thanks to Patricia at Mrs. Kitchenstein for this winning recipe. It was awarded first place in Meatless Mondays Instagram recipe contest with The Natural Gourmet Institute and The Peanut Institute. Whats Meatless Monday Night Football like at your place? Join our huddle on Facebook. The post Your Recipe Playbook for Meatless Monday Night Football appeared first on Meatless Monday.

Pumpkin and Kale with Creamy Polenta

October 17 2016 Meatless Monday 

Forget canned pumpkin! Truly eat with the seasons with this cool-weather recipe, which features whole pumpkin, leeks and hearty kale over a bed of comforting polenta. Top it off with a homemade basil dressing for a spectacular plant-based meal. This recipe comes to us from Elena of Happy Kitchen. Rocks. Serves 4 - For pumpkin and kale with creamy polenta: - 1 1/­­2 cup polenta - 4 1/­­2 cups water - 1/­­2 cup grated Parmesan (optional) - 1/­­2 small pumpkin - 1 small red chili pepper - 4 sprigs fresh thymevegetable oil - 1 clove garlic chopped - 7 oz curly kale chopped, veins removed - 1/­­3 leek sliced - black pepper - salt - 4 oz mozzarella (optional) - For the dressing: - 5 tablespoons olive oil - 2 teaspoons balsamic vinegar - 1 teaspoon lemon juice - 1 teaspoon Demerara sugar (optional) - 2 tablespoons freshly chopped basil - black pepper - salt - 4 tablespoons pomegranate seeds (to serve) In a pot, bring water with a tablespoon of salt to a boil. Gradually add polenta, cover with a lid and reduce the heat to low. Cook for 10 minutes, stirring frequently. Remove from the heat, add parmesan (optional),cover and let rest for 15 minutes. Meanwhile, slice the pumpkin. Heat a lug of vegetable oil in a large pan or wok over medium high heat. Add pumpkin and cook until the pumpkin it is soft, about 8 minutes. Chop red chili pepper and thyme leaves and add them before the pumpkin is ready. Transfer to a plate and put the pan or wok back on the stove. Add a bit of oil to the pan and once it’s hot, add garlic and kale. Add a pinch of salt and black pepper and cook until soft, about 4 minutes. Transfer to a plate. Add leek slices and cook until soft and slightly golden, about 4 minutes. Make the dressing: combine olive oil, balsamic vinegar, lemon juice, Demerara sugar (optional), chopped basil, a pinch of salt and black pepper. Arrange polenta, pumpkin, kale and leek on two plates. Add sliced mozzarella (optional). Serve with balsamic dressing and pomegranate seeds. Enjoy! The post Pumpkin and Kale with Creamy Polenta appeared first on Meatless Monday.

Zucchini and Avocado Tartare

October 10 2016 Meatless Monday 

This vegan tartare, while elegant enough to be found on the menu of a high-end restaurant, is actually simple enough to be cooked by the average home chef!  This recipe comes to us from chef Matthew Kenney of Matthew Kenney Cuisine. Serves 4 - 2 firm avocados, finely diced - 4 to 5 baby zucchini, finely diced - 2 tablespoons lemon juice - 1 tablespoon olive oil, plus more for garnish - 2 tablespoons micro basil (or finely minced basil) - 1 tablespoon minced chives, plus more for garnish - 1 teaspoon agave - 2 to 3 teaspoons coarse salt - Freshly ground pepper for garnish Toss all ingredients until well combined. Divide into four servings and press into ring molds. Garnish with chives, fresh ground pepper, and a drizzle of olive oil. The post Zucchini and Avocado Tartare appeared first on Meatless Monday.

World Health Summit Sits Down to Table for Meatless Monday

October 10 2016 Meatless Monday 

World Health Summit Sits Down to Table for Meatless Monday The positive impact of Meatless Monday is high on the menu at the eighth annual World Health Summit in Berlin, Germany. From October 9th - 11th, more than 250 international leaders from over 80 countries will gather to discuss the latest strategic developments in healthcare. To demonstrate their support of Meatless Monday, the summit participants will be served a meat-free lunch. This meal pairs perfectly with the summits session on Planetary Health, which explores the long-term health implications of environmental changes on food and agriculture. Were heartened to see our efforts recognized on a global stage and were delighted to share this news with you. Meatless Monday was started in 2003. Today, were active in 44 countries and in over 20 languages. Eating meat-free meals just one day a week not only benefits the environment, but also helps reduce the risk of chronic preventable disease. Thank you for your help. Together, well do a world of good. The post World Health Summit Sits Down to Table for Meatless Monday appeared first on Meatless Monday.

October Is Vegtoberfest: Celebrate All Month Long!

October 3 2016 Meatless Monday 

October Is Vegtoberfest: Celebrate All Month Long! Fall is a prime time for enjoying ripe, fresh-picked vegetables and fruits. Whats more, its also Vegetarian Awareness Month, the perfect chance to acquaint yourself with the beans, greens, grains, nuts and seeds that make meatless meals so delicious. Thats why were so excited to join Oldways and The Humane Society of the United States in celebrating Vegtoberfest all month long! And its easy join the fun. Just choose to put more plants on your plate this month. For instance, you could go Meatless Monday each week. Or explore new vegetarian or vegan recipes. Or maybe challenge yourself to do a full month of meatless meals. All through October, well be sharing insightful infographics, tasty recipe videos, plus lots of other goodies that show how nourishing and delicious it is put more plants on your plate. Our Vegtoberfest Favs Not sure which plants to add to your plate? Get started with these flavorful seasonal picks. Beets - You cant beat beets in the fall. Stay with the classic reddish purple color or try white, golden or even multicolored beets. Roast them tender for their betaine - a compound that may help prevent liver and heart disease. Pumpkins - A perfect choice for all the right reasons - luscious soups, delectable pies, even toasted pumpkin seeds. Theyre a great source of alpha- and beta-carotene, which can be converted into retinol to promote cell growth and healthy vision. Sweet Potatoes - Fall is when sweet potato flavor is at its peak. Imagine the fresh-baked aroma coming out of your oven. Theyre also a good source of vitamin C. Who needs orange juice? Apples - Yes, we know theyre a fruit. But this time of year, a basket full of fresh-orchard apples is simply irresistible. Sweet and crunchy, theyre also packed with antioxidants that may help slow aging and prevent chronic illness. Whats Your Vegtoberfest Story? We want to hear it! Tell us how and why youre choosing to put more plants on your plate this month by posting your photo and story on social media with the hashtag #Vegtoberfest. Let the whole world know youre all in on Vegtoberfest - and invite your friends to join in, too. ON FACEBOOK: Visit the Vegtoberfest tab on the Oldways Facebook page and submit your photo and story. ON INSTAGRAM & TWITTER: Simply post your photo and story with the tag #Vegtoberfest! For all of the latest updates on Vegtoberfest, plus more ways to get involved, visit the official page here. The post October Is Vegtoberfest: Celebrate All Month Long! appeared first on Meatless Monday.

Harvest Farro Salad

October 2 2016 Meatless Monday 

This plant-packed salad features all the flavors we look forward to once fall rolls around…namely, cranberries, kale and roasted butternut squash! Filling farro adds fiber and protein to the dish, while a tangy apple cider vinaigrette ties it all together. This recipe comes to us from Tiffany from Parsnips and Pastries. - For the Salad: - 12 ounces of cubed butternut squash, roasted - 1/­­2 cup chopped pecans, roasted and salted - 1/­­2 cup dried cranberries - 2 cups cooked farro, cooled* - 5 ounces baby kale - 1 heaping cup arugula - 1 Gala apple, cut into matchsticks -  - For the Apple Cider Vinaigrette: - 1/­­4 cup apple cider vinegar - 1/­­2 cup olive oil - 2 tablespoons minced shallot - 1 tablespoon Dijon - 3 teaspoons honey - Sea salt and pepper, to taste Make the vinaigrette: Combine all of the ingredients in a glass mason jar and shake vigorously until combined. Set aside to let meld. Roast the butternut squash and cook the farro: Combine the butternut squash with a splash of olive oil, salt, and pepper, and roast at 400 degrees for 20-25 minutes until tender. For the farro, cook 1 cup of dried farro in 3 cups of water or stock. Add rinsed farro to a pot of water/­­stock and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until tender. Drain and let cool. Assemble salad: Cut the apple into matchsticks and roughly chop the pecans. Toss with the kale, arugula, farro, squash, and cranberries. Dress with the vinaigrette and serve topped with additional pecans and cranberries, if desired. The post Harvest Farro Salad appeared first on Meatless Monday.

Mini Mushroom Burgers

September 26 2016 Meatless Monday 

When grilling season hits, one of lifes simple pleasures is to throw a portabella mushroom on the grill and let it absorb those delicious smoky flavors. These mushroom sliders so cute they use a dinner roll for a bun! This recipe comes to us from our friends at The Mushroom Council. Serves 4 - 2 portabella mushrooms, stems removed - 1/­­4 cup light balsamic vinaigrette - salt and freshly ground black pepper - 8 small high-fiber whole grain dinner rolls - 8 slices red onion - 8 slices tomato Place the portabellas and vinaigrette in a large zip top bag. Zip and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes. Prepare the grill or a grill pan with a light layer of nonstick cooking spray. Line a plate with a layer of paper towels. Remove the mushrooms from the bag, drain and season with salt and pepper on both sides. Heat the grill to medium and place the mushrooms gill side down. Cook for 4 minutes, flip and repeat on the other side for about 4 minutes more, or until the both mushrooms are almost cooked through. Transfer the mushrooms to the paper lined plate, gill side down. Cut each mushroom into quarters and place each quarter on the bottom half of the dinner rolls. Top each with tomato, onion and the remaining dinner roll half and enjoy. The post Mini Mushroom Burgers appeared first on Meatless Monday.

Grilled Figs with Thyme & Honey

September 19 2016 Meatless Monday 

This is the perfect note to end late season barbeque on. Figs are grilled soft and topped with savory thyme leaves and sweet honey in this simple dessert which shows off the fruit of fall. This recipe comes to us from Jen of Domestic Divas. Serves 2 - 2 cups figs, stems removed and halved - 1 tablespoon honey - 1 teaspoon fresh thyme leaves Preheat the grill to medium-low heat. When the grill is heated, place the figs on a grill pan in 1 single layer. Grill for 1-2 minutes, or until slightly soft. Flip and grill another 1-2 minutes more on the other side. Transfer the grilled figs to a serving platter. Carefully place a few leaves thyme on each fig, drizzle with honey and enjoy! The post Grilled Figs with Thyme & Honey appeared first on Meatless Monday.

5 Unexpected Foods to Satisfy Meat Cravings

September 19 2016 Meatless Monday 

5 Unexpected Foods to Satisfy Meat CravingsThere is a reason why so many people crave meat. When our ancestors first started eating animal flesh on the African savannas 2.5-million years ago, their food options were extremely limited. For our hungry ancestors, meat had two things, in particular, that were a godsend: fat and protein. Today, our tongues are still attuned to detecting the calorie-loaded fat and the umami taste that signifies that a food is abundant in protein. The reason why we love the taste of meats, such as fried bacon or grilled burgers, is the Maillard reaction: the browning that occurs when we cook some foods in high temperatures. To the tongues of our ancestors, the flavors of the Maillard reaction signified that a food had been cooked and thus safer to eat. But even though we no longer need meat for its protein and fat, and indeed we have better ways of knowing that food is safe than relying on the the Maillard reaction, our taste buds obviously didnt get the memo. They keep pushing us towards pork and beef. To make Meatless Monday easier and more fun, here are a few tips on how we can satisfy our outdated taste buds without meat, from Marta Zaraska, science journalist and author of  Meathooked: The History and Science of Our 2.5-Million-Years Obsession With Meat who has also published in the Washington Post, Scientific American, and The Atlantic. Craving ribs? Try avocado. Ribs are fatty. In a single 3 oz serving, you may get about 0.7 oz/­­20 grams of fat (and a lot of that is in unhealthy, saturated form). If you feel like dining on ribs or pork sausages, chances are your taste buds would be happy with something else that is fatty, so go for plant foods that are loaded with fat, such as avocados (13 grams of fat in 1/­­2 avocado) or macadamia nuts (a whopping 21 grams of fat in a 1 oz serving--more than ribs). And the good news is that fats found in plants are largely of the healthy, unsaturated type. Swap chicken for PB sandwiches. If the amount of protein in the human diet falls below 15 percent (more or less), we start craving it. So, on Meatless Monday, if you suddenly feel like having a lean chicken breast, your body may well be telling you it wants protein. A perfect solution would be a whole-wheat peanut butter sandwich or rice with beans. Both these dishes have complete protein, just like you would get from meat. Instead of toasty bacon, go for toasts. What makes bacon so appetizing are the flavors created in the Maillard reaction. But you can get these aromas in different ways besides the grilling or frying of meat. Toasted bread, tempura, pan-fried vegetarian dumplings--all these foods could satisfy your cravings because they offer the Maillard reaction. Create umami bombs. Meats are full of umami--delicious in Japanese--the fifth basic taste. Mushrooms have plenty of umami, and so does aged cheese (Parmesan, in particular), tomatoes, and fermented foods such as soy sauce or kimchi. Whats more, combining several umami foods in one dish can make what chefs call a umami bomb--even more potent deliciousness. So, instead of cooking a steak for your Meatless Monday dinner, try a stir-fry with soy sauce, mushrooms, and tomatoes. Make a meaty plant-based meal. Since meats tempt us with the combination of fat, umami, and the aromas of the Maillard reaction, try combining all these flavors in one plant-based meal. An example? A perfectly toasted sandwich with avocado, tomatoes, and Parmesan. Enjoy! The post 5 Unexpected Foods to Satisfy Meat Cravings appeared first on Meatless Monday.

Hummus Club Sandwich

September 12 2016 Meatless Monday 

This sweet and simple sandwich pairs the last of summer’s heirloom tomatoes with the first crisp apples of fall. It’s a satisfying meal for lunch or dinner during the busy fall season, packed with protein, fiber and taste! This recipe comes to us from Rini of Healing Tomato. Serves 2 - Half of a green apple - Half of an heirloom tomato - Half of a red onion into circular shapes - 1 medium sized carrot - 4 slices of whole wheat bread - 1 cup of hummus - 8 slices of avocado - 7-10 leaves of baby spinach Cut half of a green apple into circular pieces Cut heirloom tomato into circular pieces Cut half of a red onion into circular shapes Shred 1 medium sized carrot. It should make about 1/­­2 cup worth Toast 4 slices of whole wheat bread On a plate, place 1 slice of bread and spread hummus on it. Be generous with your hummus. Personally, I like about a 1/­­4 inch layer of hummus on the toast. Do the same for 2nd piece of toast and set that aside Add about 7-10 leaves of baby spinach Place four slices of green apples on top of the spinach Place 3-4 slices of the tomato pieces on top of the green apples Place the onion rounds on top of the tomatoes If you are using avocado, top the onions with the avocado slices Close the sandwich with the 2nd toast from step #6. Using a sharp knife, cut diagonally. Cut the halves diagonally. The post Hummus Club Sandwich appeared first on Meatless Monday.

Farro and White Bean Veggie Burgers

September 5 2016 Meatless Monday 

These veggie burgers are a great meatless option for barbecues and gatherings, but also refrigerate well once cooked for meatless meals throughout the week. This recipe comes to us from from Plant-Powered for Life by Sharon Palmer, RDN, The Plant-Powered Dietitian. Makes 10 servings (1 patty, bun, and lettuce leaf, and 2 tomato and avocado slices each) - 3/­­4 cup (156 g) uncooked farro - 3 cups (711 ml) water - 1 teaspoon reduced sodium vegetable broth base - One 15-ounce (425 g) can cannellini beans, no salt added, rinsed and drained (liquid reserved), or 1 3/­­4 cups cooked - 1 medium onion, finely diced - 1 cup (70 g) finely chopped mushrooms - 1 cup (110 g) grated carrots (2 medium) - 1/­­4 cup (29 g) chopped walnuts - 1/­­4 cup (15 g) chopped fresh oregano, or 1 teaspoon dried - 2 tablespoons minced fresh chives - 1/­­3 cup (52 g) uncooked old-fashioned oats - 1/­­2 cup whole grain bread crumbs - 1 teaspoon low-sodium herbal seasoning blend - 1/­­4 teaspoon freshly ground black pepper - 1/­­4 teaspoon turmeric - Pinch of sea salt, optional - 3 tablespoons extra virgin olive oil - Ten 1 1/­­2-ounce (43 g) whole grain buns - 10 lettuce leaves - 3 medium tomatoes, sliced into 20 slices - 2 avocados, sliced into 20 slices Place the farro in a pot with the water and broth base. Stir well, cover, and bring to a boil over medium-high heat. Reduce the heat to medium, cook for 35 to 40 minutes, and drain any leftover liquid. Place the cannellini beans in a mixing bowl and mash slightly with a potato masher, until thick and lumpy. Mix in the cooked farro, onions, mushrooms, carrots, walnuts, oregano, chives, oats, bread crumbs, herbal seasoning, black pepper, turmeric, and sea salt, if desired. Combine the ingredients using clean hands, then add 2 to 3 tablespoons of the reserved bean liquid to make a thick yet moistened mixture that sticks together. Chill for about 1 hour. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Form patties out of 1/­­2 cup of the bean mixture with your hands, mashing the ingredients together so that they do not crumble. Carefully place 3 to 4 patties at a time into the hot oil and cook for 6 minutes on each side, turning carefully. Repeat, adding 1 tablespoon of olive oil to the skillet with each batch of patties, until all the patties are done. Serve each patty with 1 bun, 1 lettuce leaf, 2 tomato slices, and 2 avocado slices. The post Farro and White Bean Veggie Burgers appeared first on Meatless Monday.

Host a Meatless Monday Potluck!

September 5 2016 Meatless Monday 

Host a Meatless Monday Potluck!If youd like to tempt meat-loving friends to embrace more fresh, sustainable whole foods, try throwing a Meatless Monday potluck. The Meatless Monday movement, now in partnership with Slow Food USA, is an easy, weekly reminder to take saturated fat off your plate and replace it with nutrient-rich fruits, vegetables, beans, and whole grains. Throwing a veggie-centric potluck is often easier, less expensive, and more sustainable than a full-on meat feast, and some say, a whole lot tastier! Its also a great opportunity to come together to spread the word about the movement in a fun and creative way. Not only will you discover new recipes, you just might be inspired to galvanize your entire community. Even famous chefs like Mario Batali and Joe Bastianich have instituted a Meatless Monday menu in their top-class restaurants. Whether youre planning your Meatless Monday potluck for your office, school, or home, here are a few tips for launching a successful gathering. Get organized. Pick a date, time, and location. Email your participants and ask everyone to sign up for a main dish, salad, side dish, dessert, or beverage. Encourage some attendees to choose dishes that can be served cold; others warm, depending on the season Get fridge savvy. Because prepared dishes shouldnt go without refrigeration for more than four hours, make sure you clear enough space in the fridge to hold all your goodies. If possible, post a sign stating the fridge will be cleared on Friday afternoon to make room for Mondays meal. No one should lose their best snacks on account of Meatless Monday. Carry your food like a pro. Many cooks first reach for plastic or aluminum dishes to transport food, but glass and ceramic are best for reheating in the microwave. Encourage participants to use them. And dont forget serving spoons, utensils, napkins, and cups. Label the goodies. Have attendees label their dishes with sticky notes and list potential allergens--like nuts, milk, eggs, wheat, and soy. Encourage contributors to include their name on the label so that others can contact them for the recipe. Share the reasons why. Schedule a moment during the feast to discuss how participating in Meatless Monday is a great way to positively impact your health and the health of the planet. Check out Slow Food’s Meatless Monday Toolkit to learn talking points and discover how you can personally inspire restaurants, schools, hospitals, and other organizations to get on board.           The post Host a Meatless Monday Potluck! appeared first on Meatless Monday.

Meatless Monday Rocks Out with Paul McCartney

August 8 2016 Meatless Monday 

Meatless Monday Rocks Out with Paul McCartneyMeatless Monday rocked out with Paul McCartney, founder of Meat Free Monday, last night for his One On One tour at Met Life Stadium in NJ. A match made in meatless heaven, Meatless Monday along with Sir Paul continue to push the boundaries and encourage people to improve their health and the health of the planet by going meat free one day a week. These efforts have inspired over 40 countries worldwide to adopt their own versions of Meatless Monday. We are grateful to have met so many people who already support going meatless on Mondays as well as those that are starting with us today! Here are some of our favorite pictures from our photo booth last night which perfectly capture an unforgettable evening. 2016-08-07_­200353 2016-08-07_­181830 2016-08-07_­182810 2016-08-07_­183004 2016-08-07_­183544 2016-08-07_­183643 2016-08-07_­184031 2016-08-07_­185029 2016-08-07_­185345 2016-08-07_­185802 2016-08-07_­190525 2016-08-07_­190651 2016-08-07_­190759 2016-08-07_­192348 2016-08-07_­192731 2016-08-07_­192918 2016-08-07_­193100 2016-08-07_­193818 2016-08-07_­195140 2016-08-07_­200836 2016-08-07_­200353 2016-08-07_­201306 The post Meatless Monday Rocks Out with Paul McCartney appeared first on Meatless Monday.

Farmers Market Finds: Protein-Packed Produce for Meatless Monday!

August 8 2016 Meatless Monday 

Farmers Market Finds: Protein-Packed Produce for Meatless Monday!National Farmers Market Week, August 7-13, is a wonderful time to explore the markets in your community and plan new and exciting meatless meals with local fruits and veggies. In honor of the week-long celebration, we’ve put together this list of protein-packed produce to look for at the market and add to your menu plan. These delicious (and nutritious) veggies make it easy to create balanced meals for Meatless Monday!     1. Green Peas At the farmers market youll often find fresh-picked green peas still in the peapod. Peas have a powerful serving of protein - up to 9 grams of per cup when cooked -and are also rich in fiber, potassium, iron, zinc, folate, B vitamins, vitamin A and vitamin K. Make them the star of your entrée or add them to soup, salad, or stir fry.       2. Broccoli Farm-fresh broccoli is as rich in flavor and fiber as it is in protein. Broccoli can be enjoyed raw, steamed, roasted, stir-fried, baked in casseroles or stirred into soups. Broccoli provides over 5 grams of protein per cup and plenty of vitamin A, niacin, vitamin E, vitamin C and vitamin K and high levels of potassium, calcium and phosphorus.     3. Mushrooms Mushrooms are a protein-rich food but are better known for their savory flavors, meaty textures, and versatility in the kitchen. On their own one cup of raw mushrooms has roughly 2 grams of protein – add them to dishes with other veggies for even more flavor and vegetable protein. Ask farmers in your local market which varieties you should try.       4. Brussels Sprouts If youve never seen brussels sprouts fresh on the stalk, youve got to find them in person at your farmers market this season. This tiny, protein-packed (about 4 grams of protein per cup) cruciferous vegetable may have gotten a bad rap in popular culture, but youll love what happens when you roast them with a little olive oil and your favorite spices.         5. Asparagus Asparagus is a wonderful vegetable for summer being perfect for the grill, roasting, quick blanching, or even eating raw. This veggie contains up to 4 grams of protein per cup and also adds a lot of fiber and minerals like potassium, calcium, iron, folate and chromium to your meal. Asparagus looks fancy, but its an easy-to-cook nutritional powerhouse.         6. Artichokes Artichokes might be known for their flavor and fiber content, but they have substantial protein to offer as well (roughly the same as spinach). These flowers can be blended, steamed, roasted, or transformed into a delicious dip. Get fresh artichokes at the farmers market and your dinner guests will be more than impressed with a meatless spread.       7. Spinach Spinach is probably the most famous protein-rich veggie in the bunch; this vibrant seasonal green is not to be missed. Spinach shines as a raw ingredient in salad, sautéed with other veggies, or blended in green juices and smoothies. With over 5 grams of protein per cup, spinach makes getting your daily servings of protein easy.         8. Kale Kale is a versatile, protein-filled green that works well in everything from salads and smoothies to soups and casseroles. With nearly as much protein per serving as spinach, kale offers fiber, vitamin A, and more vitamin C per serving than oranges. Farmers cultivate a variety of types of kale, including curly, frilled, and textured dinosaur leaves.         9. Cauliflower A cruciferous cousin of broccoli, cauliflower makes a moderate protein impact of its own while adding texture and body to meatless meals. Cut your fresh head of cauliflower into thick slices width-wise to make cauliflower steaks, chop into florets and swap in for broccoli in your favorite recipes, or mash it with potatoes to a less starchy alternative.       Farmers markets offer a huge variety of protein-rich foods to make your Meatless Monday fresh, tasty and healthy. Stop by your local market to find even more ideas for delicious meals this season!   Hungry for more fresh farmers market finds? Tour the Union Square Greenmarket with Chef Bryce Shuman of Betony Restaurant in NYC: The post Farmers Market Finds: Protein-Packed Produce for Meatless Monday! appeared first on Meatless Monday.

Live and Let Veg: Meatless Monday Joins Paul McCartney on Tour

August 1 2016 Meatless Monday 

Live and Let Veg: Meatless Monday Joins Paul McCartney on TourMeatless Monday will be rocking out with Sir Paul McCartney Aug. 7 when he takes his One on One tour to Met Life Stadium in East Rutherford, NJ. While most of us here at Meatless Monday only play air guitar, we share something hugely important with this great cultural icon: the commitment to encourage people to improve their health and the health of the planet by going meat free one day a week. A passionate advocate of many causes, McCartney in 2009 launched Meat Free Monday within the UK after many years of being a staunch vegetarian. Since then, along with his daughters Mary and Stella, he has created a website, a cookbook, and a vehicle to inspire activism at the grassroots level. Like Meatless Monday in the U.S., Sir Pauls Meat Free Monday has inspired chefs, schools, parents, and students to make conscious choices to change their eating habits. Between us, all this effort has inspired over 40 countries worldwide to adopt their own versions of Meatless Monday! Meatless Monday is excited to host a table at the One on One concert, so stop by and say hello. Well be featuring a photo booth with a special frame commemorating the concert and raffling off prizes for cookbooks and more. Plus, youll get an intimate chance to chat with us and get great tips on how to adopt Meatless Monday both in your home and in your community. So, in honor of Sir Pauls unbelievable 700 million albums sold across the globe, lets Come Together on Aug. 7 and have a really Beautiful Night! The post Live and Let Veg: Meatless Monday Joins Paul McCartney on Tour appeared first on Meatless Monday.

Pad Thai Zoodle Salad

July 25 2016 Meatless Monday 

Thai food lends itself well to meatless meals, but who wants to eat a hot dish at the peak of summer? This zoodle salad is the perfect solution – it’s cool, tangy and refreshing and a great way to use up summer’s vegetable bounty! This recipe is part of Meatless Mondays No-Cook Summer Recipe video series. Serves 2-4 - 1/­­4 cup tamari or soy sauce - 2 tbsp brown sugar - 2 tbsp lime juice - 2 tbsp rice vinegar - 1 tbsp sesame oil - 1 clove garlic, minced - 1 block extra-firm tofu, cubed - 1 large zucchini - 1 red pepper, julienned - 1 small bunch green onions, chopped - 1 cup pre-shredded carrots - 1/­­2 cup bean sprouts - Chopped peanuts, to garnish Mix tamari or soy sauce, brown sugar, lime juice, vinegar, sesame oil and garlic. Add cubed tofu, set aside to marinate for at least 1/­­2 hour. Spiralize zuchinni into a large bowl. Add red pepper, carrots and bean sprouts. Drain tofu from marinade, reserving liquid. Add reserved liquid to bowl containing zoodles and toss to combine. Add tofu and top with green onions and peanuts before serving. The post Pad Thai Zoodle Salad appeared first on Meatless Monday.

Perfectly Packable, No Cook Picnics: Featuring Artichoke Panzanella

July 18 2016 Meatless Monday 

  Whether youre headed for the beach or your own backyard, packing the perfect picnic foods can make the difference between a seriously fun day and a soggy one! Just in time from our No Cook Summer Recipe video series is Artichoke Panzanella in a Jar, a juicy layering of fresh vegetables, oil, basil, garlic, and day-old bread that marinates in your own ready-to-travel Mason jar. Watch our how-to video to see how easy it is to make! Other tips for packable treats thatll survive the heat: Finger foods like fresh cucumber slices, radishes, and snap peas are great for healthy snacking. Cut veggies like baby carrots and broccoli go great with our Spicy Sesame Hummus. For a main dish that travels well, check out our how-to video for Chickpea Salad Niçoise Sandwiches. And for easy desserts, indulge in juicy fruits that pack well like peaches, plums, cherries, and grapes. Use sealable containers to avoid leakage, and dont forget utensils, napkins, paper towels, and even garbage bags. This summer keep everything fresh and cool. Besides stuffing your cooler or picnic basket with ice packs, toss in some pre-frozen bottles of water and youll be able to enjoy cool liquids all day long. Just remember to throw out perishables if the ice has been melted for more than two hours. Get ready for next weeks Pad Thai Zoodle Salad, chock full of fresh spiralized veggies dressed with a delicious, light dressing! The post Perfectly Packable, No Cook Picnics: Featuring Artichoke Panzanella appeared first on Meatless Monday.

Students Craft Delicious Meatless Meals for School Lunch Recipe Contest

July 18 2016 Meatless Monday 

Students Craft Delicious Meatless Meals for School Lunch Recipe ContestLast week, at the Annual National Conference of the School Nutrition Association in San Antonio, Texas, three hardworking teams of high school students faced off to create delicious, student-approved meatless meals in the final round of the Powered by Pulses Great School Lunch recipe contest. The contest is part of the year-long celebration of the United Nations’ International Year of Pulses. The contest, sponsored by the American Pulse Association, the USA Dry Pea and Lentil Council and Bush’s Beans, brought together talented aspiring chefs from high schools in Salem, OR, Wood River Junction, RI and St. Louis, MO to celebrate the important role that pulses (dried beans, peas, lentils and chickpeas) can play in school meals. Each of the three teams of finalists, selected from a national pool of entrants, created two recipes featuring at least one pulse item each. They then crafted complete National School Lunch Program-compliant meals that included their recipes alongside side dishes like steamed broccoli and diced apples. The competitors were also responsible for submitting a marketing plan for their meals, designed to educate fellow students on the delicious benefits of pulses. Meatless Monday’s registered dietitian and recipe editor Diana Rice served as a guest judge for the contest. “It was very inspiring to see such young, talented chefs working hard to offer up these delicious meatless meals. I honestly had a hard time picking my favorite! Each recipe was absolutely delicious and each team worked extremely hard,” Rice said. The recipes included: Sweet Potato & Bean Burgers and Cinnamon Apple Lentil Muffins from West Salem High in Salem, Oregon Aztec Shepherd’s Pie and Mexican Salad Bowl from Chariho Career and Technical Center in Wood River Junction, Rhode Island Awesome Egg Rolls and Sweet Chickpeas with Rice from Ritenour High School in St. Louis, Missouri Although the contest was close, the students from Ritenour High School took home the top prize for their Awesome Egg Rolls and Sweet Chickpeas with Rice. The school plans to introduce the dishes on their lunch menu this upcoming school year as Meatless Monday options. Around the country, school districts including Los Angeles, San Diego and Detroit (and many more!) are serving up delicious meatless meals to thousands of students each Monday. If your school or district is interested in joining the movement, check out our free e-cookbook, Meatless Monday Goes to School, our free K-12 toolkit and contact us at info@meatlessmonday.com. The post Students Craft Delicious Meatless Meals for School Lunch Recipe Contest appeared first on Meatless Monday.

Grilled Vegetable Tacos

July 4 2016 Meatless Monday 

Dressing your grilled vegetables up in taco form gives you and your BBQ guests that much more reason to eat more of them! Serve these veggies in a large bowl alongside hot tortillas and guacamole and let everyone DIY. This recipe comes to us from Amber of Homemade Nutrition. Serves 6 - 4-6 wooden skewers - 1/­­3 cup canola oil - 1 teaspoon chili powder - 1/­­2 teaspoon garlic powder - 1/­­2 teaspoon onion powder - salt and pepper to taste - 1 medium zucchini, sliced - 1 medium yellow squash, sliced - 2 ears fresh corn, husks removed or 1 cup frozen corn kernels - 1 cup small mushrooms, stems removed - 1 red bell pepper, cut into chunks - 1 medium red onion, cut into chunks - 12 corn tortillas or whole grain tortillas - 1 cup sliced avocado or guacamole (check out my easy guacamole recipe) Preheat a grill to medium high heat or oven to 400 degrees. In a small bowl, combine the oil, spices, salt, and pepper. Place the sliced zucchini, yellow squash, red pepper chunks, onion, and mushrooms on the skewers, leaving a small amount of space between each slice of vegetable on the skewers. Use a pastry brush or spoon to lightly coat all of the vegetables with the seasoned oil mixture. Lightly coat the corn with the oil mixture as well. Place the skewers and ears of corn on the grill and cook for about 20-25 minutes, turning occasionally, until the vegetables are tender and caramelized and the corn is slightly charred. If using the oven, bake for about 25-30 minutes, turning a few times during the cooking time. Remove the vegetables from the skewers and cut into smaller pieces if desired. Cut the corn kernels off of the ears of corn. Place all vegetables and corn in a bowl and toss to combine them. Heat the tortillas and top with the roasted vegetable mixture and avocado. Serve with beans on the side. The post Grilled Vegetable Tacos appeared first on Meatless Monday.

Joe Bastianich’s Spaghetti Pomodoro

June 27 2016 Meatless Monday 

Simple as it may be, spaghetti pomodoro is a meatless classic. But because of its simplicity, restaurant tycoon Joe Bastianich recommends using the finest ingredients available to you for maximum taste, such as San Marzano tomatoes and Sicilian oregano. Serves 4-6 For the Pomodoro Sauce: - 2 tbsp. olive oil - 2 garlic cloves - 1 16-oz can whole Italian tomatoes - 1 tsp. oregano (optional) Heat oil in a saucepan on medium heat. Crush two garlic cloves with the heel of your hand. Add to olive oil and sauté until golden brown. While the garlic browns, pour the tomatoes into a bowl. Squeeze with your hands to break them up. Once the garlic is browned, add tomatoes and their juice to the sauce pan with the garlic. Add salt and pepper (and oregano if using).Simmer over low heat for 45 minutes, adding water to keep the sauce from becoming too thick. Pomodoro sauce should be a rich red color. If it turns brick red, its too thick. Additional salt and pepper to taste if necessary. Cooks Note: For convenience, make up a large batch and freeze smaller portions in freezer bags. For the Pasta: - 2 tbsp. olive oil - 1 lb spaghetti or spaghetti alla chitarra (a specialty square-cut version) - A few basil leaves - Grana Padano or Parmesan cheese for grating Prepare pomodoro sauce as directed above. While it simmers, heat water for pasta. Add enough salt to the pasta to make it as salty as seawater. In a sauce pan, heat up olive oil. Add pomodoro sauce (one half cup per serving) and simmer. When the pasta water is at a full boil, add pasta. Two minutes before the pasta is ready, remove from boiling water and add to the pomodoro sauce. Cook pasta until tender in the saucepan, allowing it to absorb the flavor and color of the sauce. Add a little pasta water if needed to keep the sauce liquid. When the pasta is done, drizzle with extra virgin olive oil. Garnish with shredded basil leaves and Grana Padano. Cooks Notes: To turn pomodoro sauce into oreganata sauce, add several sprigs of fresh oregano to the pomodoro while it simmers. Remove before serving. To make arrabbiata sauce, add hot pepper flakes to basic pomodoro sauce and simmer. The post Joe Bastianich’s Spaghetti Pomodoro appeared first on Meatless Monday.

Men’s Health Month Hero: Joe Bastianich, Chef, Restauranter, Winemaker, Author

June 27 2016 Meatless Monday 

Men’s Health Month Hero: Joe Bastianich, Chef, Restauranter, Winemaker, Author Photo Credit: DSG Fotografi If you havent eaten his food, he owns 23 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 Parmesan 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, Chef, Restauranter, Winemaker, Author appeared first on Meatless Monday.

Men’s Health Month Hero: Rip Esseltyn of Engine 2 Diet

June 20 2016 Meatless Monday 

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

Governments Worldwide Embrace Meatless Monday

June 13 2016 Meatless Monday 

As of 2016, Meatless Monday campaigns are active in over 40 countries around the world. While many of these campaigns are grassroots efforts led by individuals or small groups of motivated individuals, several initiatives are actually official declarations or policies implemented by world governments: Israels Knesset, the Taiwan Ministries of Education, Health and Food & Agriculture, the cities of Ghent, Belgium and Barcelona, Spain - all have decided it is in the best interests of their constituents health and the health of their environments to go meatless at least one day a week. Despite common misconceptions about physically active people needing meat for protein, even the Norwegian military and Taiwans Ministry of Defense have developed policies that require the provision of meatless meals to their staffs and soldiers on Mondays. The government of China also released new dietary guidelines around reducing meat consumption that are expected to foster the growth of the Meatless Monday movement in mainland China. All around the globe, governments are beginning to recognize the importance of cutting back on meat, and suggesting Meatless Monday as a reasonable step towards that end is netting positive results! The post Governments Worldwide Embrace Meatless Monday appeared first on Meatless Monday.

Purple Pepper Eater Breakfast’wich

June 13 2016 Meatless Monday 

Succulent soysage is grilled between 2 toasted English muffins and sliced bell pepper. Sweet meets spicy as boysenberry jam contrasts with habanero salsa and roasted pumpkin seeds. This recipe comes to us from Kathy of Healthy. Happy. Life. Serves 2 - a little olive oil, for preparing the soy sausage - 1 small purple bell pepper*, sliced thin and long - 1/­­2 cup of soy sausage, formed into two round patties - 2 spelt English muffins, sliced and toasted - 2 teaspoons habanero red salsa - 2 tablespoons boysenberry jam - 2 teaspoons spicy roasted pumpkin seeds - black pepper, to taste *check your local farmers markets for purple bell peppers. Feel free to use red, yellow or orange bell peppers if purple peppers arent available. Rub the soy sausage with a little olive oil. Place the patties on a grill pan or Panini press. If using a Panini press, cook soy sausage according to directions in the Panini press guide. If using a grill pan cook for 4-6 minutes per side, or until plump, tender and juicy. Lightly toast the roasted pumpkin seeds on the grill pan or Panini press for 2-3 minutes, or until toasted and fragrant. If using a Panini press, place the pepper strips on top of the patties and press down. Cook the sausage with the peppers on top for 2-3 minutes, or until the peppers are tender. If using a grill pan, place the pepper slices directly on the grill over medium heat for 2-3 minutes, flip and grill on the other side for about another minute, or until tender. Spread the salsa on one side of the muffin and jam on the other. Sprinkle the toasted, roasted pumpkin seeds to top the salsa and season to taste with black pepper. Transfer each patty to the muffins and close the breakfastwich with the other muffin. Slice with care and serve warm. Repeat assembly process with the other breakfastwich and enjoy. The post Purple Pepper Eater Breakfast’wich appeared first on Meatless Monday.

Men’s Health Month Hero: Gabe Canales of Blue Cure

June 6 2016 Meatless Monday 

Men’s Health Month Hero: Gabe Canales of Blue CureWhat does it mean to be a hero? In Meatless Mondays terminology it means having the courage and wherewithal to turn challenge into change. Former marketing and PR exec Gabe Canales did just that. When he was diagnosed with prostate cancer at the age of 35, he set out to discover why and how he got sick, then brought those answers to thousands of men and boys across America. Today he is the founder and president of Blue Cure, an organization that empowers males to embrace an anti-cancer lifestyle, including Meatless Monday, as early as possible. Each year, another 240,000 of our brothers, husbands, and fathers are diagnosed with prostate cancer. Gabe Canales is making sure that number diminishes, one brother at a time. Check out our recent interview with him below. Gabe, you were diagnosed with prostate cancer at such an early age. It’s usually considered an “old man’s disease.” What was your first reaction? I thought: “Am I going to die? I dont have a family history of prostate cancer so I wondered, How did I get it?” What changes did you choose to make in your diet and lifestyle? I grew up in Texas where I ate lots of Mexican food, smoked barbecue, and country food like chicken-fried steak smothered in cream gravy. After I was diagnosed with prostate cancer, a doctor (one of many) in New York asked me to radically alter my dietary habits. So I ditched beef and pork, adopted a mainly plant-based diet with lots of cruciferous vegetables, legumes, and whole grains. I also eliminated dairy and reduced my sugar intake. I used to drive a big Chevy Tahoe but almost three years ago I got rid of it, bought a bicycle, and made a choice to walk, jog, and bike everywhere in Houston. It was the best decision for me. When its raining or if I have to dress in a suit, Ill take an Uber. In addition, I exercise at the gym five to six days a week for an hour. What motivated you to start Blue Cure and whats at the heart of the Blue Cure message? When I was diagnosed, I got active in more ways than one. Heres a short video about my story:   I started Blue Cure to be the blue side of the womens pink movement for breast cancer, but for prostate cancer. Most men dont start thinking about screenings till age 55, but Blue Cure reaches out to men and youth decades before screenings start. The substance behind our blue is education--to empower men, youth. and families with knowledge on ways to prevent, reduce risk, and improve outcomes of those diagnosed with prostate cancer. One in two men will be diagnosed with cancer, one in six will be diagnosed with prostate cancer; however, only one in 10 cancers are due to an inherited genetic mutation. There is so much we can do to reduce our risk by changing diet and lifestyle habits, eliminating/­­reducing exposure to harmful chemicals, managing stress, and sleeping more. How is Meatless Monday part of your program? Blue Cure promotes Meatless Monday. That one day of the week has served me and the Blue Cure community well. Most guys and youth I meet love fast food, are big meat eaters, and have very little if any fresh fruits and vegetables. We have to meet people where they are without hitting them over the head with judgment. So I encourage them to consider Meatless Monday as an opportunity to make small changes which will lead to healthier habits. Behavioral modification doesnt happen overnight and Meatless Monday is a great jump-starter which can lead to bigger changes. Via Blue Cure, you have started youth sports camps and basketball teams (elementary, junior, and high school levels) across Texas to prevent and reduce prostate cancer through lifestyle changes. Why should youth be thinking so early about prostate cancer and how do you convince them to change their soda-guzzling, sugar-consuming, cigarette-smoking habits? Youth care about the NOW, so we let them know that by adopting healthier habits now, they can positively affect their athletic performance while reducing their risk of cancer, heart disease, stroke, and diabetes. The education is age-appropriate and varies. Blue Cure promotes physical activity, eating more plants, sleeping more, managing stress, and removing environmental toxins. Its important we plant these seeds at an earlier age. Young people often give us their attention when they realize we have support from professional boxers, football, basketball, and baseball players. They want to be like them! What are the obstacles men face (socially, culturally, physically) in eating less meat? Where I live (Texas), many friends celebrate birthdays, anniversaries, and special occasions with a steak. A lot of marketing from restaurants and fast food hits us with the message of meat as a reward. Eating meat is part of our culture and identified with masculinity. We have to change perceptions. In 2012, the first year Blue Cure sponsored a Meatless Monday on a college campus, I made sure that college basketball players were involved in serving the meatless options we offered. The idea was to have more male students line up to try the delicious meatless options. Try Blue Cure’s “Bacon” and Ranch Salad Again, my encouragement to men and youth is to add fruits and vegetables to each meal. Would it surprise you to know that Ive spoken with many men on college campuses who share they dont eat any fruits and vegetables? Start off with Meatless Monday, and on another day, remove it from another meal, and so on. These small changes will lead to bigger changes and soon you will find that you are reducing meat consumption and eating more plants--easily. You have amazing support from athletes, civic leaders, corporations, major cancer centers, etc. Who are some of these entities and why have theyve signed on with you? I believe Blue Cure receives support from a growing number of influencers because they believe in the received support from professional athletes like NFL players JJ Watt, Owen Daniels, Chris Myers, celebrities like Roger Moore, Bob Saget, and Fran Drescher. Our #LightitBlue initiative has received support from cancer centers and hospitals like Dana-Farber Cancer Institute, Baylor College of Medicine, Seattle Cancer Care Alliance, Memorial-Hermann Health System in Houston, and others. Im grateful for the support weve received from professional athletes, celebrities, business, and political leaders, and the growing number of advocates who support our mission. Whats your next biggest goal? We just launched our nationwide #LightitBlue initiative, with the goal of lighting blue 100 landmarks, city halls, stadiums, and cancer centers for one evening during Septembers National Prostate Cancer Awareness Month. We are asking supporters to go to LightitBlue.org and  nominate a landmark in their city. We will work behind the scenes to secure a commitment. We would also like The White House to light blue one evening, just as The Peoples House has lit up pink one evening during Octobers Breast Cancer Awareness Month. We must change the conversation with a greater emphasis on prevention. Heres a recent television interview about #LightitBlue with me and former NFL player and Blue Cure board member Chris Myers.       The post Men’s Health Month Hero: Gabe Canales of Blue Cure appeared first on Meatless Monday.

Meatless Monday Gives a New Bite to Men’s Health Month

June 6 2016 Meatless Monday 

Meatless Monday Gives a New Bite to Men’s Health MonthJune is Mens Health Month, heightening awareness of preventable health problems and encouraging early detection and treatment of disease among men and boys. At Meatless Monday, we care about our men-young and old--and were excited this month to feature friends and partners who are inspiring others to go meatless at least one day a week in order to create health-driven lifestyles. Is it manly to go meatless? For years, a macho chow-down included a groaning hamburger or a big slab of steak. But these days physicians tell us that meat consumption is associated with increased risk of heart disease, stroke, obesity, diabetes, and certain cancers. By just going meatless one day a week, you can not only impact your arteries in a positive way, you can even help the planet. And you wont be alone. Some of our biggest supporters are among the most successful chefs in the world, like Mario Batali and Joe Bastianich. So get on board, celebrate Mens Health Month on Wear Blue Friday, and check your neighborhood for screenings, health fairs, media appearances, and other health education and outreach activities. Why? Because youre our men, and we love you. The post Meatless Monday Gives a New Bite to Men’s Health Month appeared first on Meatless Monday.

Baked Eggs & Spring Peas

May 30 2016 Meatless Monday 

Fresh spring peas are shelled and sautéed with onion and Thai chilies, then spiced with cumin and coriander. Eggs are baked to perfection in the oven, cradled in nests of the seasoned peas. This recipe comes to us from Prerna of Indian Simmer. Serves 3 - 1 tablespoon olive oil - 1/­­2 cup onion, chopped - 1-2 thai green chilis, minced - 2 1/­­2 cups fresh green peas, shelled - or - 2 1/­­2 cups frozen green peas, thawed - 1 tablespoon ground coriander - 1 teaspoon curry powder - 3 large eggs - salt, to taste - bread of choice*, for serving *Optional Preheat an oven to 350 degrees. Place the oil in a sauté pan or skillet over medium-high heat. Add the chopped onion and Thai chilis and sauté for 3-5 minutes, or until they begin to become fragrant. Add the green peas to the pan and season all the veggies with ground coriander and curry powder and salt, to taste. If using fresh peas, cook 2-4 minutes, or until the peas are just tender. If using frozen peas, cook for less than a minute, or until the peas have warmed through. Place the pea onion mixture into a medium sized baking dish so that the peas cover the bottom of the dish. Make 3 wells in the bed of peas with a spoon, making sure there are still a few peas covering the base even where you made the depressions. Break the 3 eggs into those 3 dents, taking care to ensure that the eggs are still sitting on a few peas in the depression and are not sitting on the bottom of the baking dish directly. Cover the baking dish with aluminum foil, poking a few holes in the foil with a fork so that the steam can escape. Bake for 20-30 minutes, or until the eggs are cooked to preference. Divide into 3 portions, serve with bread, if using, and enjoy. The post Baked Eggs & Spring Peas appeared first on Meatless Monday.

C-CAP Teens Rock the Veggie Burger World

May 23 2016 Meatless Monday 

C-CAP Teens Rock the Veggie Burger WorldGet the winning Taste of Korea Kimchi Burger recipe! The 2016 Careers through Culinary Arts Program (C-CAP) and Meatless Monday Recipe Contest just announced the winners of their annual contest for teenage chefs. This year the challenge was: get the beef off their buns and create the best veggie burger on the block. High school students from seven C-CAP markets participated, and some of the best chefs in America judged, including Rick Bayless, Chris Feldmeier, Scott Uehlein, and Jason Weiner, along with Meatless Mondays recipe editor Diana Rice, RD. C-CAP, the nonprofit organization that runs the annual contest, kicked off the campaign last fall by introducing teen chefs from around the country to the Meatless Monday public health campaign, which encourages everyone to start each week with a healthy, meatless meal. Winners beat out thousands of their high school peers from across the country with recipes you could place in any good restaurant. According to the judges, this years impressive ingredients ranged from unexpected fillings of kale, spinach, falafel, sun-dried tomatoes, tofu, and beets to a rich array of exotic spices. This years Grand Prize Winner of the C-CAP Meatless Monday $5,000 scholarship is Eubene Kim, a 12th grader from Chatsworth Charter High School, Los Angeles, for his Taste of Korea kimchi tofu burger. Sun-Dried Tomato Patty Recipe And new this year, C-CAP and Meatless Monday awarded $2,000 scholarships to six recipe contest finalists from each of the C-CAP markets. This way, all seven C-CAP markets have a winner! One of those scholarship winners, Tyler Ramos, currently a senior at Tottenville High School in Staten Island, NY, worked with her teacher Chef David Schwartz to come up with an Italian-style burger infused with rosemary, garlic, and sun-dried tomatoes. She also incorporated red potatoes and white kidney beans for protein. Try her veggie burger recipe just in time for grilling season! Says Chef Rick Bayless, one of the Chicago judges: Even having a contest like this shows the giant leaps forward were making when it comes to good food. I cant tell you how encouraging it is to see young people taking up the mantle of healthy eating. The experience of judging filled me with all kinds of hope. The $2,000 scholarship winners are: ARIZONA Juliet Auld, Mountain View High School, Tucson. Falafel, Spinach, Feta and Sundried Tomato Veggie Burger with Homemade Tzatziki Sauce CHICAGO Aliyah Taylor, South Shore International College Prep. Smoked Chipotle Rice Burger HAMPTON ROADS, VA Reece Conwell, Woodrow Wilson High School. Spicy TVP (Textured Vegetable Protein) on a Toasted Onion Bun NEW YORK CITY Tyler Ramos, Tottenville High School, Staten Island. Sundried Tomato Patty PHILADELPHIA Nyshiera Jones, Randolph Career and Technical High School. Beet Burger with Asian Slaw WASHINGTON, DC/­­PRINCE GEORGE COUNTY, MARYLAND Jasmine Blackwell, Cross Lane High School, MD. Kale Burger The post C-CAP Teens Rock the Veggie Burger World appeared first on Meatless Monday.

Strawberry Salad

May 16 2016 Meatless Monday 

Tender mache lettuce is the backdrop for this fruity salad that offers yet another way to highlight luscious strawberries--rich in sweet flavor and antioxidants--during their spring through summer harvest.  This colorful salad is pretty enough for a buffet or holiday meal, yet it can also grace your lunch box or dinner table just as easily. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian. Serves 4 - 4 cups packed mache* greens - 1 1/­­2 cups sliced fresh strawberries - 2 tablespoons sliced red onion - 2 tablespoons chopped fresh basil - 1 1/­­2 tablespoons orange juice - 1 1/­­2 tablespoons balsamic vinegar - 1 tablespoon extra virgin olive oil -  1/­­4 teaspoon black pepper - 2 tablespoons chopped Brazil nuts *Mache, also called lambs lettuce, is grown in California and may be available at many supermarkets.  If you cant find it in your supermarket, substitute any other tender lettuce green, such as butter lettuce of mesclun mixed greens. In a large salad bowl, combine mache, fresh strawberries, red onion, and fresh basil. In a small dish, whisk together blueberry juice, balsamic vinegar, extra virgin olive oil, and black pepper. Toss the salad with the dressing.  Garnish the salad with Brazil nuts and serve it immediately.   The post Strawberry Salad appeared first on Meatless Monday.

“Taste of Korea” Kimchi Burger

May 15 2016 Meatless Monday 

The 2016 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest challenged teen chefs to get the beef off their buns by creating innovative veggie burger recipes. The grande prize winner is this kimchi tofu burger from Eubene Kim of Chatsworth Charter School in Los Angeles, CA. Serves 6 - 1 red onion, finely chopped - 2 oz (200 g) cremini mushrooms, finely chopped - 12 oz (340g) extra firm tofu - 2-3 cloves of garlic - 1/­2 cup spinach roughly chopped - 2 1/­2 cups of kimchi - 1/­4 cup kimchi juice - 1 cup panko bread crumbs - 1-1/­2 cups (150gms/­5oz) bread crumbs, extra - 6 whole grain bread rolls (or gluten free rolls) - 1/­2 cup mayo - 1/­4 cup red pepper paste - 2 oz baby spinach leaves, for garnish - 1 egg In a pan, heat about a tsp of olive oil and sauce the onions until soft. Add the mushrooms and cook for another 3-4 minutes and cool slightly. In a food processor, blend the tofu with garlic and spinach. Blend until smooth. Transfer this to a bowl and stir in the onion- mushroom mixture, breadcrumbs kimchi, and kimchi juices. Stir until well mixed and then refrigerate for about 30 minutes. Divide this mixture into 6 patties, pressing together well. Coat them well all around with the extra breadcrumbs In a pan add some olive oil to coat the pan and pan fry the patties. Cook them 3-4 minutes on each side or until they are golden. Make sure to turn them carefully to prevent them from breaking up. Drain on paper towels. (you can also season them with salt now.) Mix together the mayo and the red pepper paste. Cook the egg in a pan and top on the burger. Assemble. Add any spinach on top of the burger. The post “Taste of Korea” Kimchi Burger appeared first on Meatless Monday.

Light Asparagus Soup

May 9 2016 Meatless Monday 

Rather than heavy cream, this recipe pairs plain yogurt and soy milk with spring’s finest asparagus to create a light, seasonal soup that’s rounded out with onion, shallots, garlic and chili flakes. This recipe comes to us from Tawnie of Kroll’s Korner. Serves 4 - 2 bunches of asparagus - 1 shallot, chopped - 1 white onion, chopped - 2 cloves garlic, diced - 2 1/­2 cups vegetable broth - 1 Tbsp. butter - 2 Tbsp. flour - 1 cup soy milk - 1 5.3oz. container of plain yogurt - 1 tsp. fresh lemon juice - 1 tsp. red pepper chili flakes - 1/­4 cup grated Parmesan cheese - salt and pepper – 1 tsp. of each Wash asparagus and cut an inch or two off from the bottom of them. Place the asparagus, shallot, garlic and onion in a saucepan with 1 cup vegetable broth. Bring this to a boil and then reduce to a simmer until the asparagus is tender. Remove a few asparagus tips to garnish the soup when you serve. Place the rest of the veggies in a blender and blend until smooth. Melt butter in the same saucepan the asparagus cooked in and mix in flour, salt and pepper and whisk for 30 seconds. (Don’t let flour burn!) Stir in remaining vegetable broth and bring to a boil. Take the pureed veggies and soy milk and stir into the saucepan. Next, whisk in the siggi’s yogurt, lemon juice and red pepper chili flakes. Bring to a boil again, serve hot with fresh Parmesan on top and garnish with asparagus tips. The post Light Asparagus Soup appeared first on Meatless Monday.

Sun-Dried Tomato Patty

May 2 2016 Meatless Monday 

The 2016 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest challenged teen chefs to get the beef off their buns by creating innovative veggie burger recipes. The New York City winner is Tyler Ramos, a senior at Tottenville High School in Staten Island. Her Sun-Dried Tomato Patty won for her colorful and flavorful pairing of flavors. Serves 6 - 1.5 pounds red potatoes (about 5 medium potatoes) - 1/­­3 cup rosemary sprigs - 1 cup parsley - 2 cloves garlic - 1 cup Vidalia onion - 1/­­2 cup sun-dried tomatoes - 1/­­2 cup white kidney beans - 1/­­4 cup breadcrumbs - salt and pepper - crushed red pepper (optional) Wash and peel potatoes. Add to a pot and fill with cold water until just above potatoes. Add salt to taste. Bring to a boil, about 15 minutes. In the meantime, rinse rosemary and parsley and roughly chop. Mince garlic. Chop onion into half-inch squares. Slice sun-dried tomatoes in strips. Drain liquid from kidney beans can. Preheat oven to 375 degrees Fahrenheit. In a medium bowl, combine breadcrumbs and all items from step 2. Set aside. Stick a fork through a potato piece. Its done when the fork goes through without much force. If not ready, keep checking in 2 minute intervals. Using a potato masher, mash the potatoes. Mash until smooth with small lumps. Do NOT let them get too smooth. In a food processor, add the potatoes and the contents of the medium bowl. Pulse until well incorporated. The mixture should be sticky. If too sticky, wet your hands before forming patties. Line a baking sheet with parchment paper. Scoop 1/­­2 cup of mixture and shape it into any patty shape you want. Repeat until finished with mixture. (You should get 6 patties). Season with salt, pepper, and crushed red pepper. Bake for 15 minutes, or until golden brown, on the top rack of your oven. Flip halfway through. Let cool on baking sheet for 5 minutes. Serve as you wish. * Serving Suggestion: Serve on toasted 7-grain bread topped with Dijon Mustard and leafy vegetables. The post Sun-Dried Tomato Patty appeared first on Meatless Monday.

Sara Moulton on Home Cooking, Family Meals and Getting Your Vegetables

May 2 2016 Meatless Monday 

Sara Moulton on Home Cooking, Family Meals and Getting Your VegetablesInterview by Diana K. Rice Registered Dietitian, The Monday Campaigns Author, TV star and all-around weeknight meal whiz Sara Moulton‘s newest book is Home Cooking 101 (Oxmoor House). Since many of the themes and recipes in the book tie in with the Meatless Monday and Kids Cook Monday campaigns, she and I recently chatted about family dinners and meatless eating. Your new book looks extremely useful to the home cook! I love how it presents like a textbook, albeit a textbook with fabulous food photos and enticing recipes. Can you tell me more about your goals with this book? It’s supposed to be a teaching manual for home cooks. Read the first chapter, that’s the the most important thing, and then cook your way through it. And as you cook, there’s lots of little information along the way. The first chapter sets the tone – it’s not like, “here’s how you use a knife, here’s how you make a stock” – it’s more like, “here are the 10 things you need to know” and then as you cook your way through, you can learn a lot. You say in your introduction that despite your busy schedule over the years, you were still mom at the end of the day and you needed to get a meal on the table instead of relying on fast food. For you, why is this so important? Both my husband and I grew up in families that had regular family dinners and we both see it as really important. The thing about family dinners, besides eating better, is that it’s about coming together at the end of the day to reconnect. Especially these days with both parents working, you’re all in different directions and I think it’s really key to come together, check in with each other and give everybody a turn to talk. Half of it is the talking and reconnecting. Also in your introduction you write, “cooking and dining together with your loved ones is a recipe for good life.” This is, in a nutshell, what the Kids Cook Monday campaign is all about! Why is cooking together important to you? That is such a good one. The thing is, when the kids are little there’s not a ton they can do in the kitchen, but it’s not a bad idea to have them hang out while you cook. I started cooking via baking with my grandmother and that was really fun. We made bread, pies and cookies. There’s something about it that’s just is very comforting and very wonderful. Home Cooking 101 has a chapter on “quicker” meals. What are some of those recipes that families could make together on a weeknight? The Quick Tomato, Goat Cheese and Fresh Herb Penne is a good one for the summer and it’s very quick, you just boil the pasta, dump it on the salted tomatoes and fresh herbs and goat cheese with some of the pasta cooking liquid and toss it up. And the Greek Diner Souffléed Omelet is really fun because it’s a magic trick. You can put any filling in there and the kids can help you beat the egg whites. You’ve been a supporter of our Meatless Monday campaign since the early days when Sid Lerner founded the movement. You dedicated an episode of your show Sara’s Weeknight Meals to Meatless Monday this season and you’ve also got a chapter on vegetarian and vegan meals in the new book. Why do you think that it’s important for home cooks to have some meatless dishes in their repertoires? You know, my prior two books also had chapters on vegetarian meals! I think ultimately it’s better for us. It eliminates some of that saturated fat but also it’s so much better for the environment. We all eat way too much animal protein in this country. Europeans and Asians and everyone else doesn’t put meat in the center of the plate. So that’s why I think it’s really important to get more vegetables into your diet. Don’t just pile them up around the meat but lose the meat all together and focus on the vegetables! You worked with a number of guest chefs in the book, including Dirt Candy‘s chef/­­owner Amanda Cohen, who was also the guest on the Meatless Monday episode of your show. What can you tell me about working with her? It’s so exciting to eat at Dirt Candy. I went there with my husband and another couple, a carnivorous husband and vegetarian wife. We had a great meal and the guys did not make any jokes afterwards about, “let’s go out for dinner.” Her recipe in my book is lovely (Broccoli Carpaccio with Broccoli Stalk Salad). She’s leading an exciting new charge of things to do with vegetables and they’re not all that unusual – you don’t need to go buy tons of almonds and make almond milk for her dishes. I can’t wait to try it! Thanks so much for chatting, I know you’ve inspired readers to whip up some meatless meals with their families this Monday. Go Meatless Monday with Sara’s recipe for Vegetable Fritters with Green Chile-Coconut Chutney or make it a Kids Cook Monday with her Greek Diner Souffléed Omelet! The post Sara Moulton on Home Cooking, Family Meals and Getting Your Vegetables appeared first on Meatless Monday.

Spelt Berry Salad

April 25 2016 Meatless Monday 

This protein-packed salad combines whole grain spelt, edamame, fresh herbs and vegetables, and a light dressing  lemon juice and apple cider vinegar dressing. The result is a satisfying meal perfect for lunch or dinner. This recipe comes to us from our friends at M Cafe. Serves 8-12 - 1 cup (6 oz) whole spelt berries - 2 cups frozen edamame - 1 cup carrot, diced - 1 cup celery, sliced - 1 cup green bell pepper, diced - 1 cup cucumber, diced - 1/­­4 cup scallions (green tops only), chopped - 1/­­4 cup parsley, chopped - 1/­­3 cup dill, chopped - 1/­­2 cup vegan mayonnaise - 1 tablespoon lemon juice - 1/­­4 cup raw apple cider vinegar - 1 tbsp. vegan honey or brown rice syrup - 1/­­4 teaspoon sea salt - 1/­­4 teaspoon white pepper Soak spelt berries for at least 4 hours or overnight.  Drain well, and add to a pot of lightly salted boiling water (at least a quart). Boil for 20 - 30 minutes, or until grains are completely tender.  Drain well and rinse under cool water.  Drain again and set aside. Meanwhile, make dressing by combining mayonnaise, lemon juice, apple cider vinegarhoney, salt and pepper in small bowl. Set aside. In large mixing bowl, combine cooked spelt berries with chopped vegetables and herbs.  Fold in dressing, and let sit for a few minutes to allow flavors to blend before serving. The post Spelt Berry Salad appeared first on Meatless Monday.

The Super Power in Meatless Mondays

April 18 2016 Meatless Monday 

The Super Power in Meatless MondaysIn celebration of Earth Month, each Monday in April were highlighting an environmental benefit of cutting out meat, one day a week. This week we focus on saving energy.   On this Earth Day, April 22, two superpowers – China and the United States – will be the first to sign the historic Paris agreement to save the environment. After 55 countries (representing 55 percent) of the United Nations Framework on Climate Change also sign, the coalition can begin to take real steps toward a zero-carbon and climate-resilient world. But when it comes to saving energy, the real superpower is YOU! Every choice you make counts. Choosing to go meatless one day a week can save significant energy resources. Heres why. To produce one pound of grain-fed beef in the United States takes about a gallon of gasoline. To provide the American family of four with their average annual beef consumption requires over 284 gallons of fossil fuel. And thats just one family. If we take the huge amount of grain the global meat industry uses to put beef on our plates, we could literally feed - for the same amount of energy – about 840 million people worldwide. Lets break it down: with the energy it takes to create one burger you could charge your iPhone for 4.5 years. Or, forgo that burger and save the carbon equivalent of driving your car every day for a month. At Meatless Monday, we believe dining on healthy meatless dishes one day a week is a super-powerful way to save energy and help the planet. Lets go for it! The post The Super Power in Meatless Mondays appeared first on Meatless Monday.

Vietnamese Noodle Salad

April 18 2016 Meatless Monday 

Bun Bo Xao is a Vietnamese noodle salad that can easily be made vegetarian. Served cold, it’s a great alternative to Pho as the weather turns warmer. This version features spring’s freshest produce and savory tofu marinated in liquid aminos. This recipe comes to us from Pragati of Simple Medicine. Serves 1 (multiply recipe as needed) - 2 oz. vermicelli noodles, prepared according to package directions - 1/­­2 cup shredded red cabbage - 1/­­2 cup cucumber, sliced - 1/­­2 cup carrot, chopped - Fresh cilantro and mint - 1/­­2 cup tofu, marinated in liquid aminos and crushed red pepper - 1 cup Romaine lettuce, chopped - 1 tbsp. crushed peanutsSoy sauce or Hoisin sauce, for dressing In a bowl layer your ingredients in the following order: Romaine lettuce, vermicelli noodles. Next, top with cabbage, cucumber, carrot, mint, cilantro and tofu. Dress as desired. Check out Simple Medicine’s video to learn how to build your salad! The post Vietnamese Noodle Salad appeared first on Meatless Monday.

Spring for a Cleaner Planet — Every Meatless Monday

April 11 2016 Meatless Monday 

Spring for a Cleaner Planet — Every Meatless MondayIn celebration of Earth Month, each Monday in April were highlighting an environmental benefit of cutting out meat, one day a week. This week we focus on greenhouse gas emissions.   Did you know you could change your carbon imprint just by going meatless one day a week? Its true. A 2013 study by the United Nations Food and Agriculture Organization reports that meat production generates more greenhouse gases than all the worlds cars, planes, trains, and ships combined. That adds up to an estimated 15 percent of total greenhouse gas emissions. So, simply by changing whats on your plate, you can help the planet breathe more easily. Animal-based food products rank high on the CO2 emission chart. But luckily, some of our most delicious foods are far more environmentally friendly. Legumes, fruits and veggies all leave a much lower CO2 trace. Meatless Monday gives you an easy opportunity - one day a week – to make your personal mark on the environment. And Spring is such a great time to explore local seasonal produce for a meatless feast. Check out our delicious round-up of 15 seasonal springtime recipes! And if you dont want to cook, chances are you can find a restaurant nearby that is celebrating Meatless Monday as well. The post Spring for a Cleaner Planet — Every Meatless Monday appeared first on Meatless Monday.

Less Meat, More Water — Earth Day Math

April 4 2016 Meatless Monday 

Less Meat, More Water  —  Earth Day Math April 22 is Earth Day - a worldwide celebration for the planet and a time to reflect on how we can support sustainability - individually and collectively. Want to help the Earth survive? You could choose between ... not gulping down that quarter pounder one day a week OR not showering for 30 days. They take the same amount of water. Heres why. It takes a hunk of water to raise cattle. Eighty percent of farmed beef is raised in pasture for about a year, then fed for three to six months with feed made from corn and soy. To grow just one pound of corn, you need 147 gallons of water, and a steer or heifer can gorge about 1,000 pounds or more of feed in that time. That equals about 140,000 bathtubs of water - per ton of animal! And dont forget the transport. It takes water to produce transportation fuels - about 3/­4 gallon of H2O for the gas to drive one mile. When you transport meals across country, or around the world, the water adds up fast. Reality is, by adopting and giving up meat once a week, you can make a big impact on the Earths clean water supply. The post Less Meat, More Water — Earth Day Math appeared first on Meatless Monday.

Vanilla Almond Milk Oatmeal

April 4 2016 Meatless Monday 

Almond milk, dark brown sugar and a sprinkle of cinnamon give these oats a warm Autumn spiced flavor. This recipe makes loose, milky oats, but for a thicker breakfast simply add more oats or less almond milk in this easily adaptable treat. This recipe comes to us from Madelyn from Karma Free Cooking. Serves 2 - 3 cups almond milk - 1/­­4 cup dark brown sugar - 1 teaspoon vanilla powder* - a pinch salt - 1/­­2 cup steel cut oats - 2 sprinkles cinnamon, for garnish *Found in the spice section of most grocery stores. Place the almond milk in a medium saucepan over medium heat. Season the almond milk with the brown sugar, vanilla powder and salt. Stir. Add the oatmeal, stir, partially cover and bring to a low boil. Stir, lower temperature to low and continue to cook, partially covered for about 5-6 minutes more, or until the oatmeal begins to thicken, but is not fully cooked. Cover the saucepan completely, wait 10 seconds and turn heat off. Allow the oatmeal to stand on the stove for about 15 minutes. Divide into 2 portions, sprinkle with cinnamon and enjoy! The post Vanilla Almond Milk Oatmeal appeared first on Meatless Monday.

Meatless Monday Interviews Chef Joshua Bernstein

February 22 2016 Meatless Monday 

Meatless Monday Interviews Chef Joshua BernsteinRecently Meatless Monday caught up with Chef Joshua Bernstein, Executive Chef of the Doherty Enterprises specialty restaurant group and ardent supporter of delicious dishes that bring great nutrition to hungry diners! We were excited to learn more about his favorite ways to make wonderful meals for Meatless Monday at The Shannon Rose Irish Pub and Spuntino Wine Bar. 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 and offered interactive dinner parties and cooking classes and opened his first restaurant, 9North, in his hometown of Wayne, New Jersey before working with Doherty Enterprises. 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 o make people happy with great food. To be responsible to the customer. In today’s world, with organic foods, non-GMO foods, etc, while it’s important to think of those things finding the best possible products and ingredients and using them in a way that brings great food to customers has to be the goal. Chefs today - its really important that all chefs think that way. Its easy to go with big vendors and find a cheap product, but thats not really 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 in both [The Shannon Rose and Sputino Wine Bar]. 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 gotten that Irish pub experience. Were giving them strong options and full meals that are going to fill them up. We get a lot of emails and Facebook posts with people just thanking us!” “We want to provide great stuff for people, whether youre gluten-free or vegan. If  you come with a group, the vegan doesnt have to feel like the odd one out. Spuntino has the Italian menu, and vegetables have always been a corner stone of Italian cuisine - its all small plates. Small plate eating is probably the biggest recent trend in in restaurants. It might not be a trend, this might just the new standard. Probably about 40% of that menu is vegetarian, and a large portion of that is or is easily made vegan.” 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 eat healthy you can eat healthy anywhere. The smart restaurants make it easy to find the healthier options.Its important for restaurants to know what the dining public really wants. In the 80s it was all about value, or cheapness. Now we want value, but not necessarily huge portions. The small plate trend isnt really a trend - people arent asking for massive plates, theyre asking for choice in smaller plates. What first got you inspired to cook? I always joke I was cooking out of necessity because 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. Grew up watching cooking shows - watching Julia Child and Martin Yan. I had parents who wanted me to be cultured and we ate out in NYC and went to shows and museums. Once my parents realized that this is the direction I wanted to go, they took me out to fancier restaurants and took me to talk to the right people. And I started as a dishwasher at 15 in a restaurant that belonged to 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 - but its the chef and the recipe that makes it so different. Its amazing to us that were selling as much as were selling, and that people are taking notice of it. And its bringing in more customers! Meatless Monday helps us get the word out even more.” We have a vegetarian version of the old-school Sloppy Joe, only ours is made with the Gardein crumbles. You wouldnt know the difference, even as a meat eater! We get solid meat eaters who try it out in slider form and love it. People who are not vegetarians are trying it and loving it. One of our floor managers has been vegan since 16, and shes so proud of it. We tested it [the Sloppy Joe] on servers without saying it was vegetarian. They were shocked! By the way... its vegan! You cant just say its vegetarian, you have to make good food. Thats whats more important – just make great food. What do you think of eating meatless once a week? Have you considered doing Meatless Monday in your restaurant? It cant hurt - good choices can never hurt. Taking one day of the week to say Im not going to eat meat today, its not just a good choice; its about eating 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. Some people need regimented diet, so choosing one day a week could help. Maybe they continue that, and it helps them prevent a heart attack, or lose weight, or just feel better. I think the goal is to bring awareness to the fact that vegetarian lifestyle – its good healthy choice. Focusing on it one day a week might just make you feel a little bit better!     If you’re in the Clifton, New Jersey area and looking for an excellent Meatless Monday meal – or meal any day of the week – come sample Chef Joshua Bernstein’s work at The Shannon Rose Irish Pub and Spuntino Wine Bar! The post Meatless Monday Interviews Chef Joshua Bernstein appeared first on Meatless Monday.

Black Bean Sesame Veggie Hash

February 22 2016 Meatless Monday 

Carrots, sweet potatoes, green onions and mushrooms are seasoned with tamari, hot chili oil and sesame seeds in this everything-but-the-sink breakfast hash. Black beans, red cabbage and broccoli chunks finish this versatile day starter with extra protein and fiber, but feel free to adapt it to fit whatever leftover veggies you have in your fridge. This recipe comes to us from Stephanie of The Recipe Renovator. Serves 6 - 2 tablespoons olive oil - 6 ounces cremini mushrooms, sliced - 1 carrot, sliced into thin diagonals - 1 sweet potato, diced into 1/­­4 inch cubes - 2 green onions, sliced - 6 ounces firm or extra firm tofu - 2-4 tablespoons low sodium tamari - 2 teaspoons toasted sesame oil - 1-2 teaspoons hot chili oil - 2 tablespoons sesame seeds - 1/­­4 head red cabbage, thinly sliced - 3 cloves garlic, peeled and minced - 1 broccoli stalk, cut into small chunks - 1/­­2 cup black beans, rinsed and drained - salt and pepper, to taste Heat the oil in a large skillet or sauté pan over medium heat. Add the mushrooms, carrot, sweet potato and green onion to the pan. Cook, stirring intermittently, for about 10 minutes, or until the vegetables have softened. Crumble the tofu into the pan, breaking it up with your fingers as you add it to the vegetables. Stir to combine. Season the vegetable mixture with the tamari, sesame oil, chili oil and sesame seeds. Add the cabbage, garlic, broccoli and black beans to the pan. Stir until well combined and cook for about 5 minutes, or until the flavors have fully melded together. Season with salt and pepper to taste and enjoy! The post Black Bean Sesame Veggie Hash appeared first on Meatless Monday.

Mark Bittman Delivers a Strategy for Eating Less Meat

February 15 2016 Meatless Monday 

Mark Bittman Delivers a Strategy for Eating Less MeatRecently Diana Rice, Registered Dietitian at Meatless Monday, spoke with Mark Bittman about his newest ventures and eating meatless once a week. Bittman, the renowned mover and shaker in the world of food, shocked the culinary world when he announced his intention to leave his columnist role at the New York Times to join a start up called Purple Carrot. Purple Carrot offers a variety of plans that make cooking completely meatless meals easily and conveniently as many times a week as you like. Each shipment contains everything you’d need to make vegan meals  with fresh, responsibly-sourced ingredients. At Meatless Monday we love the idea of making it easier to eat less meat each week, so we were delighted to talk with Bittman in a little more detail about his work with Purple Carrot helping people enjoy the flexibility of healthy eating. Below we’ve included an excerpt from the interview, read the full version on The Huffington Post: Meatless Monday has been encouraging the public to skip meat one day a week for over a decade. Youre a big advocate of partial veganism, first with VB6 and now at Purple Carrot. Why do you think encouraging people to go meatless some, but not all of the time, will result in more lasting change? Among us, no one believes that the smart thing to do is to convince Americans to become vegan or even vegetarians. We both think that people should eat more plant-based meals and we both think that it would be unreasonable to demand or encourage people to give up meat entirely. We dont really know what the perfect recommendations would be around these kinds of things but we do know that for both environment and public health reasons, it would be better if all of us ate less meat and this is a strategy. Do you think people need a push to eat less meat, such as a reminder that its Meatless Monday or a Purple Carrot box showing up on their doorstep? Well if you sign up for Purple Carrot, its a bit more of a stick than Meatless Monday because the box is going to show up, so once it shows up presumably youre not going to throw it out, youre going to actually do it. So if we say youre getting two or three Purple Carrot meals a week and people sign up for that its a pretty safe bet theyre actually going to cook two or three Purple Carrot meals a week. Why work with a service that sends people ingredients to cook a meal from scratch? Wouldnt you get more people to eat meatless meals if you did some of the work for them and sent frozen or otherwise ready-prepared meals? Two reasons. The first is I want to encourage people to cook and this eliminates two or three excuses people have for not cooking. One, theres no shopping, two, theres no figuring out the recipe and three I guess theres no waste, we are pre-measuring ingredients effectively. And the second answer is that I think that cooking means cooking. Im not against freezing food, but theres definitely a loss in quality when you take something, cook it then freeze it and then defrost it and eat it. It may not be a loss of nutrition and it may not be a safety factor, but there is nothing like a freshly cooked meal, obviously. So what happens when people gain so many cooking skills in making your meals that they decide to go to the grocery store themselves and cook your recipes? Is that going to put you out of business? Nothing would make me happier.   To read the full interview, visit this page on The Huffington Post. And for a Meatless Monday exclusive deal, use the promo code MM25 for $25 off your first Purple Carrot order! The post Mark Bittman Delivers a Strategy for Eating Less Meat appeared first on Meatless Monday.

The Best Club Sandwich Ever

February 15 2016 Meatless Monday 

A club sandwich without the meat? It’s easy with veggie turkey and veggie bacon! Be sure to pick up ripe tomatoes and avocados for your sandwich so that the veggies are the star of the show. This recipe comes to us from Kinzie of To Cheese or Not To Cheese? Serves 4 - 8 slices sourdough bread, toastedmayonnaise, to taste - 8 slices veggie turkey - 1 tomato, sliced - 4 large lettuce leaves - 8 pieces veggie bacon - 1 avocado, sliced Spread mayonnaise to taste on toasted sourdough bread. For each sandwich, on one slice of toasted bread layer: 2 slices veggie turkey, 2 slices tomato, 1 large lettuce leaf, 2 pieces veggie bacon and 2 slices avocado. Complete the sandwich with the other slice of toasted bread. Cut diagonally and enjoy. Repeat process 4 times, or until you’ve made enough sandwiches to satisfy. The post The Best Club Sandwich Ever appeared first on Meatless Monday.

Tofu Escabeche with Bamboo Rice and Mango Slaw

February 12 2016 Meatless Monday 

Escabeche is a Mediterranean marinading technique typically used on chicken or fish. In this recipe, the technique brings an acidic, mustardy flavor to crispy tofu. The dish features a bed of bamboo-infused rice and is complimented by a side of cabbage and mango slaw. This recipe comes to us from Purple Carrot. Serves 2 - 1 1/­­2 pounds firm tofu - Salt - 1 cup bamboo rice - 2 shallots - 1/­­2 cup extra virgin olive oil - 1/­­4 cup red wine vinegar - Dijon mustardPepper - 1 1/­­2 pounds red cabbage - 2 mangoes - Fresh mint Heat the oven to 400?F. Line a baking sheet with the parchment paper. Cut one tofu block crosswise into 4 triangles, each about 1-inch thick; cut each triangle in half again through its middle so you end up with eight 1/­­2-inch-thick triangles. Repeat with the other tofu block. Put the tofu in a single layer on the prepared baking sheet, sprinkle with salt, and rub to coat evenly. Roast, turning the pieces once halfway through, until the tofu is crisp and golden, 20 to 30 minutes. Rinse the rice in a strainer until the water runs clear. Put it in a small saucepan along with 1 1/­­2 cups water and a large pinch of salt and bring to a boil. Lower the heat so it bubbles steadily, cover, and cook, undisturbed, until the rice is tender and the water is absorbed, 15 to 20 minutes. Remove the pan from the heat and keep covered. Trim, peel, and thinly slice the shallots; put into a large bowl along with the oil, vinegar, 2 teaspoons of the mustard, and a sprinkle of salt and pepper and whisk until the marinade is emulsified. Taste and adjust the seasoning. Add the tofu and gently turn the pieces to coat. Rinse and core the cabbage; slice it into thin ribbons and put them in another large bowl. Rinse the mangoes. Cut off both flat sides of the fruit. Cut crosshatches through the flesh (not the skin) of each piece, and then turn them inside out and cut the flesh from the skin; discard the skin. Cut any remaining flesh from the pits. Add the mangoes to the cabbage. Rinse, dry, and trim the mint; strip the leaves from the stems and chop them. Add 4 tablespoons of the tofu marinade to the slaw and toss to coat; taste and adjust the seasoning. Fluff the rice with a fork. Serve the tofu on top of the rice and slaw, garnish with the mint, and pass the remaining marinade at the table. The post Tofu Escabeche with Bamboo Rice and Mango Slaw appeared first on Meatless Monday.

7 Meatless Recipes for a Vegetarian Chinese New Year!

February 8 2016 Meatless Monday 

7 Meatless Recipes for a Vegetarian Chinese New Year!Happy Chinese New Year! Chinese New Year, also called the Spring Festival, is celebrated at the turn of the Lunar New Year - a way of measuring a year based on the lunar calendar. The celebrations begin on the new moon that falls between January 21 and February 20. And this year, the big day falls on February 8, a Meatless Monday! While rituals and ceremonies connected with Chinese New Year vary greatly from region to region (Not only is the day celebrated across Mainland China, but also in areas with significant Chinese populations including Hong Kong, Macau, Taiwan, Singapore, Thailand, Cambodia, Indonesia, Malaysia, and the Philippines. With communities and families around the world celebrating the Chinese New Year in different ways, one tradition that many of them share is the annual reunion dinner. This meal is a time to share family history, tell stories of the past year, and exchange hopes for the future. This year, welcome in the Year of the Monkey with a Meatless Monday Chinese New Year feast and recipes from Meatless Monday bloggers!   Longevity Noodles, Driftwood Gardens    Tea Eggs for Chinese New Year,  She’s Cookin’ Soy Nuggets in Chinese Garlic Brown Sauce, Simply Vegetarian 777 Vegetarian Chinese Dumplings in Soup, An Exercise in Trivial Pursuits Honey, Soy, and Ginger Stir-Fry, 40 Plus and All is Well Stir Fry Spicy Green Beans, Easy Cooking with Molly Vegetable Spring Roll, Bok Choi and Broccoli For more recipes to help you celebrate a meatlessChinese New Year, visit our Pinterest board or the Meatless Monday recipe archive! The post 7 Meatless Recipes for a Vegetarian Chinese New Year! appeared first on Meatless Monday.

New Orleans Red Beans and Rice

February 8 2016 Meatless Monday 

Theres nothing better than the simplicity of red beans and rice- a staple dish found throughout Latin America and the Caribbean. This plant-based version stews kidney beans with onion, carrot and cayenne pepper, served atop a bed of brown rice. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian. Serves 4 - 2 cups dried red kidney beans - 1 carrot, chopped - 1 onion, chopped - 1 bay leaf - 1/­­2 teaspoon ground black pepper - 1/­­2 teaspoon cayenne pepper - 1 cup low-sodium vegetable bouillon - 1 1/­­3 cups brown rice Soak the kidney beans overnight in cold water. Drain the beans and put them in a pot with 4 cups water over medium-high heat. Add the carrot, onion, bay leaf, black pepper, cayenne pepper and bouillon to the pot and bring to a boil. When water boils, cover, reduce heat and simmer for about 1 hour and 45 minutes, or until the beans are very soft. Bring 2-2/­­3 cups water to a boil in a medium saucepan. When the water boils, add the rice, cover, reduce heat to a simmer and cook for about 45-50 minutes, or until the water has been absorbed and the rice is cooked through. When the beans have finished cooking, remove the bay leaf. Lightly mash the beans with a fork, serve over the rice and enjoy! The post New Orleans Red Beans and Rice appeared first on Meatless Monday.

Wendy’s Adds a Meatless Burger to the Menu!

February 1 2016 Meatless Monday 

Theres a new meatless option for you to try this Monday, and its at Wendys! The fast food chain is officially testing an all-new meal, the Wendys Black Bean Burger. The meal is being tested in select markets across the US: Salt Lake City, Utah; Columbus, Ohio; and Columbia, South Carolina. With a flavorful blend of grains, vegetables, and southwest spices, the burger delivers 14 grams of protein per serving with absolutely no beef on the bun! The Daily Meal describes the new burger at Wendys as tender on the inside and slightly crusted on the outside. Whats in the burger patty? While black beans are the main ingredient, the burger patty is a blend of wild rice, brown rice, farro, onions, carrots, corn, red and green bell peppers, and a blend of spices including cilantro, garlic and chili pepper. Served on nine-grain multigrain buns with seeds including white sesame seeds, red quinoa and rolled oats, the burger pairs well with tomatoes and a mix of spring greens as well as the optional Pepper Jack Cheese and Parmesan ranch sauce. Cooked separately from any meats in the kitchen, the burger is considered fully-vegan when ordered without the pepper jack cheese or parmesan-ranch sauce. First introduced in early 2015 in Columbus, OH, Wendys Black Bean Burger has been a hit in limited locations for many months. The Columbus Underground described the fist release of the meatless meal option as pleasant and savory and shockingly beautiful. More miraculously, the thing came out gorgeous, in spite of the fact that the test-market Wendys was swamped with customers. The crew in the kitchen was running to keep up with the orders, and, in spite of their hustle, it still took them twenty minutes to fill the order. — Columbus Underground, describing the early release of the Wendys Black Bean Burger Wendys is the third-largest fast-food burger chain, so additional meatless options on their menu could make a big different for anyone interested in eating less meat every week. Hungry for veggie burgers, and live outside the Wendys test markets? Try one of these 15 mouthwatering Meatless Monday burgers! The post Wendy’s Adds a Meatless Burger to the Menu! appeared first on Meatless Monday.

Quinoa Chili Fries

February 1 2016 Meatless Monday 

Pack some nutrition into your party fare! These quinoa chili fries skip the meat and cheese in favor of nutrient-packed quinoa and beans, which pack in both fiber and protein. Baking the potatoes leaves them crispy and delicious while using less oil than frying. This recipe comes to us from Gin of Eat Healthy Eat Happy. Serves 6 1 cup dried quinoa, cooked according to package 3 Tbs olive oil (or your favorite cooking oil) 2 tsp chili powder 1 1/­­2 tsp cumin 1 tsp smoked paprika pinch red pepper flakes a few twists fresh black pepper 4-5 cloves garlic, chopped 1 bunch (8 or so) green onions, chopped (save tops for garnish) 1 poblano pepper, seeded and chopped 1 red or orange bell pepper, seeded and chopped 1 15 oz. can or 1 1/­­2 c cooked red or kidney beans, rinsed and drained 1 15 oz. can or 1 1/­­2 c cooked black beans, rinsed and drained 1 Tbs low sodium soy sauce or tamari 2 15 oz. cans diced no salt added tomatoes 1 6 oz. can no salt added tomato paste 1 Tbs maple syrup (or your favorite sweetener) 2 Tbs red cooking wine 1/­­2 tsp salt 1 c water 4 russet potatoes Cook the quinoa and set aside. Prep the veggies while the quinoa cooks. In a large, lidded pot combine the oil, chili powder, cumin, paprika, red pepper flakes and black pepper. Raise the heat to low and let the spices bloom for 2-3 minutes. Add the garlic and onions. Raise the heat to medium low and saute 5 minutes. Add the peppers, raise the heat to medium and saute 5 minutes. Stir in the cooked quinoa and saute 3-4 minutes. Stir in the rest of the ingredients, cover loosely, turn the heat to low and let the chili simmer while you make the fries. To make the fries, heat the oven to 465F. Cook 2 small or 1 large potato per serving. To cook 2 servings: cut the potatoes into fries. Combine 1 Tbs oil and sprinklings of chili powder, paprika, onion and garlic powder in a large bowl. Just eyeballing is fine. Toss the potatoes in the oil and spice and arrange in a single layer on a cookie sheet. Bake 15 minutes, flip them over and bake another 10 minutes. Top with chili and serve. The post Quinoa Chili Fries appeared first on Meatless Monday.

Stock Your Pantry with Plant-Based Protein

January 25 2016 Meatless Monday 

Stock Your Pantry with Plant-Based ProteinGearing up to go meatless on Mondays? Keep your kitchen and pantry stocked with plant-based foods that are rich in protein and flavor! When folks start eating meatless once a week, many wonder where they can get enough protein to stay healthy. The truth is, plants (especially pulses) are full of protein, and with just a little planning you can get all the nutrients you need from plant-based foods! Here are some of the most popular plant-based sources of proteins that Meatless Monday diners love. Lentils Nutrition: 1 cup = 18g protein Lentils are a protein powerhouse: 9 grams of protein in just half a cup! But protein is only part of the picture for lentils; these pulses add a significant serving of fiber, folate, iron, and potassium to your meal. Dried, canned, or pre-cooked, lentils are an essential in any pantry. Lentil Recipes for Meatless Monday: Breakfast Lentils, Lazy Lentil Soup, Lentil Balls with Riata Hemp Seeds Nutrition: 3 tablespoons = roughly 10g protein Far from a simple garnish, hemp seeds add protein to any meal and contain heart-healthy omega-3 fatty acids. Whether sprinkled on salads, stirred into smoothies or blended in soups, hemp seeds at a mild sweet or nutty flavor to meals. Hemp Seed Recipes for Meatless Monday: Mushroom Hemp Tartlets, Blueberry Brainiac Smoothie Chia Seeds Nutrition: 2 tablespoons = 4g protein Chia seeds are a sprinkle-able, stir-able, drinkable source of protein with simple instructions: just add water! Soaking your chia seeds allows them to absorb water and produce their iconic soluble-fiber- rich gel. These seeds and the gel they produce also make an excellent thickening agent in cooking. Chia Seed Recipes for Meatless Monday: Chocolate Banana Smoothie, Blueberry Apple Porridge Quinoa Nutrition: 1/­­2 cup = 7-9g protein A perfect protein-rich replacement for rice, quinoa has recently become a popular meatless main course ingredient and stand-alone side dish. Quinoa is packed with full of fiber, iron, magnesium, and manganese, and makes a very nutritious addition to your menu. Quinoa Recipes for Meatless Monday: Black Quinoa, Farro & Rice Salad with Radishes, Quinoa Stuffed Bell Peppers, Supreme Crispy Quinoa Vegetable Burgers Quinoa Nuts and Nut Butters Nutrition: 1/­­4 cup = about 7-9g protein Peanuts, almonds, cashews, and more – nut butters are perhaps the easiest way to add a dollop of protein and healthy fats to your diet. Nut butters go way beyond the traditional PB&J; spread it on whole grain toast, add a spoonful to soups or sauces, or just enjoy a spoonful on its own! Nut Recipes for Meatless Monday: Spicy Peanut Chutney, Thai Fresh Spring Rolls with Peanut Dipping Sauce Beans (Like Black Beans, Kidney Beans, and Cannellini Beans) Nutrition: 1 cup = about 15g protein One of the best-known plant-based protein sources, beans are versatile and can be very easy to prepare. In addition to the protein they bring to your plate, beans also offer a heaping helping of fiber and flavor. Bean Recipes for Meatless Monday: Italian White Beans with Kale, Mashed Plantain with Red Beans Seitan Nutrition: 1 cup = 40g protein Nicknamed “wheat meat,” seitan is made of wheat gluten and has a chewy, meaty texture when cooked. It’s know for its ability to soak up the flavors of the other foods, seasonings, and sauces it is cooked with. Seitan Recipes for Meatless Monday: Seitan-Cashew Blanquette, Seitan with Mushroom Gravy, Smoked Spicy Seitan Chili Tempeh Nutrition: 1 cup = 22g protein This meatless protein source is made of fermented soy beans, and has a nutty, sweet flavor on its own. Like tofu and seitan it absorbs flavors well, but tempeh has a firmer consistency that makes grilling and searing ideal cooking options. Tempeh Recipes for Meatless Monday: Sesame Tempeh with Green Beans, Tempeh Fried Brown Rice, Thai Tempeh Tacos Tofu Nutrition: 1 cup = 14g protein Spongy, versatile tofu is one of the most popular meatless protein-rich foods. Made from soybean curds, tofu can be silky soft or extra firm, and can be grilled, fried, baked, steamed, sautéed, or even eaten raw. Tofu Recipes for Meatless Monday: Curried Tofu Egg Salad With Almonds, Korean BBQ Tofu Tacos, Asian Noodles with Tofu and Almonds The post Stock Your Pantry with Plant-Based Protein appeared first on Meatless Monday.

Trend Watch: 2016 is Already the Year of the Veggies!

January 18 2016 Meatless Monday 

Trend Watch: 2016 is Already the Year of the Veggies!Just a few weeks into 2016 experts are already calling this the Year of the Vegetable, and with good reason: around the world people are beginning to see that meat doesnt need to be at the center of the plate! NPRs food blog The Salt recently stated that vegetables would take center stage in home and restaurant kitchens, Parade.com has noted how popular vegetable-centric meals have become, while cover stories from Better Homes and Gardens and Eating Well have featured delicious fruits, vegetables, and smoothies. Restaurants have also been embracing the veggie-centric trend, with top chefs from Jason Weiner to Bryce Shuman proclaiming the flavor and culinary promise of meatless entrees and side dishes. In 2015 Eater recognized the rise of this trend, and its on track to be even more popular in 2016. With so much buzz about plant-based foods, the year of the veggies is the perfect time to start going meatless once a week on Mondays! January is often filled with resolutions to get healthy and eat better in the coming year, but research shows that theres a more effective way to change your habits thats also easier to stick to: small changes in your behavior, starting with Mondays. If you feel more energized about your resolutions, or inspired to make a fresh start on Mondays, science says you arent alone. New research form the University of Pennsylvanias Wharton School supports the idea that the beginning of the week is an effective time to initiate new goals. Mondays, and the start of the week, is a perfect time to recommit to resolutions if youve slipped up or been less committed than youd like. Need a little making a meatless meal plan during this veggie-focused year? Visit our recipe index for meal ideas, check out our Pinterest page for inspiration, or download one of our Meatless Monday e-cookbooks for ideas on how to make your Monday meals nutritious, delicious, and above all, meatless! The post Trend Watch: 2016 is Already the Year of the Veggies! appeared first on Meatless Monday.

Butternut Squash Apple Burgers

January 11 2016 Meatless Monday 

Your grill may closed up for the season, but that’s no reason not to enjoy a delicious meatless burger! These baked burgers combine the sweet and savory flavors of winter produce for a comforting seasonal dish. This recipe comes to us from Sophia of Veggies Don’t Bite. Serves 6 - 2 cups rice medley (or other favorite rice) - 3 cups veggie broth - 3 cups diced butternut squash - 1 cup chopped shallots - 2 cups diced granny smith apples - Himalayan pink salt to taste - 2 tablespoons fresh thyme (leaves only) -  1/­­4 cup pumpkin seeds Toppings: - Caramelized Onion Sage Aioli - 6 pieces of lettuce - 6 burger buns   Cook rice in a rice cooker or on stovetop using broth making sure to measure out the amounts of each. Preheat oven to 400. Wash and dice/­­chop squash, shallots and apples making sure to keep squash separate from the others. Place squash on a parchment lined cookie sheet, sprinkle with salt and roast for 15 minutes. At the 15 minute mark, add apples and shallots to the cookie sheet. Roast another 30 minutes. Set aside to cool. Once cool, put in a food processor with the thyme and pulse until chunky. Do not puree into a mush or paste. Add to a large bowl. Next add the cooked rice and pumpkin seeds to the food processor and pulse until chopped a bit but still chunky. Add to the bowl. Mix everything well. Taste and add more salt if needed, but it shouldnt need much if you cooked the rice with broth. Shape into 4 inch patties, then cook on stove top in a pan over medium heat for 4-5 minutes on each side or until browning (depending on stove). Make sure to keep pan covered to help the burger cook throughout. Check every few minutes to prevent burning, should be slightly browned when ready. Let sit for a few minutes after cooked to help burger get more stable before eating. Serve burgers with Caramelized Onion Sage Aioli on pretzel rolls or other gluten free or sprouted wheat buns. Top with lettuce. The post Butternut Squash Apple Burgers appeared first on Meatless Monday.

New US Dietary Guidelines Miss the Mark: Cutting Back on Meat is Key

January 11 2016 Meatless Monday 

New US Dietary Guidelines Miss the Mark: Cutting Back on Meat is KeyThe US Dietary Guidelines are updated every five years, and the most recently updated guidelines have just been released. The guidelines have a long history in the US, and were the basis for nutritional resources like the Food Guide Pyramid, My Pyramid, and most recently the ChooseMyPlate.gov graphics. The new guidelines include a range of recommendations including cutting back on sugar consumption, eating more fruit and vegetables, and reconsidering how much and what kinds of protein to eat. The recommendation on limiting the calories consumed in sugars is one of the most striking in the announcement: the guidelines advise that 10% or fewer calories from come directly from sugar. This change reflects the same conclusions as research from the World Health Organization, an organization that also specifically recommended reducing meat consumption. The scientific advisory committee for the guidelines recommended including a call to reduce meat consumption in the guidelines, but it was not included in the final version. While the guidelines do not specifically recommend cutting the amount of meat on your plate, there is significant research affirming the importance of eating less meat. Cutting back on red meat and processed meat has been shown to have significant health benefits, especially for teenage boys and adult men. Rather than focusing on the benefits of reducing meat consumption, the guidelines have emphasized the importance of getting dietary protein from a variety of sources. Teenage boys and adult men are encouraged to reduce their overall intake of protein foods rather than meat specifically. Meatless Mondays registered dietitian Diana Rice responded to this particular recommendation: Its encouraging that the guidelines call for certain populations - men and teen boys - to reduce their overall protein consumption by limiting foods such as meat. But the truth is, research shows that we can all stand to cut a little meat out of our diets and instead consume more vegetables, fruits, whole grains and legumes, which is the great appeal of Meatless Monday. The guidelines recommend making small shifts in overall dietary patterns. That is just the kind of change Meatless Monday can help diners make every week. Cutting out the meat once a week can introduce new protein sources and delicious new recipes to the typical US diet. The post New US Dietary Guidelines Miss the Mark: Cutting Back on Meat is Key appeared first on Meatless Monday.

Butternut Squash Black Bean Chili

January 4 2016 Meatless Monday 

Butternut squash and black beans are spiced with ancho and chipotle chili powders in this hearty winter warmer, which also packs fragrant notes of garlic and cumin. This squash spin on an American classic proves the adage if you think chili needs meat, you dont know beans! This recipe comes to us from Top Chefs Fabio Viviani. Serves 4. - 2 tablespoons extra virgin olive oil - 1 butternut squash, peeled and diced - 1 onion, diced - 4 cloves garlic, minced - 2 tablespoons ancho chili powder - 1/­2 teaspoon ground chipotle chili powder - 1 tablespoon ground cumin - 1/­2 teaspoon salt - 1/­4 teaspoon pepper - 2 1/­2 cups vegetable broth - 2 (15 ounce) cans black beans, rinsed - 1 (15 ounce) can tomatoes with green peppers - 4 teaspoons lime juice - 1/­2 cup chopped cilantro Place the oil in a large pot or dutch oven over medium-high heat. Add the butternut squash and onion and cook for about 4 minutes, or until the onion softens slightly. Season with the garlic, chili powders, cumin and salt. Stir to ensure the spices are evenly distributed and cook for about 30 seconds more, or until they become fragrant. Add the stock and bring the mixture to a simmer. Cover, reduce heat to medium-low and simmer for about 10 minutes, or until the butternut squash is tender. Add the beans, tomatoes and lime juice to the pot. Increase heat to high and cook for about 4-5 minutes, or until the sauce has reduced slightly. Remove from heat, stir in the cilantro and enjoy! The post Butternut Squash Black Bean Chili appeared first on Meatless Monday.

A Healthy New Year’s Resolution: Go Meatless on Monday!

December 28 2015 Meatless Monday 

Looking for a resolution this new year? Try going meatless on Monday! Ditching the meat once a week can do your health, your bank account, and the planet a lot of good. So whether you’re interested in getting healthy, saving money, or trying to save the world in 2016, pledging to make Meatless Monday part of your weekly routine is a great way to get started with your new year’s resolution. Here’s why! Going meatless is great for your health Introducing a diet focused on plant-based foods - vegetables, fruits, and whole grains - has been shown to improve cardiovascular health and help prevent heart disease. Studies also show that diets focused on foods that come from plants can help curb obesity and lead to a longer lifespan. Some evidence even suggests that consuming large quantities of red or processed meats may lead to an increased risk of colo-rectal cancers. Plant foods also provide an array of vitamins and minerals that are crucial for health and well-being, both for growing bodies and for adult health. By eating less meat each week, you leave more room on your plate for plant-based meals that can help you get healthier and stay that way! Skipping meat once a week can keep you (and your wallet) feeling full Eating your greens can help save you lots of green! Not only is meat expensive and a big chunk of the average weekly omnivores food budget, but eating less meat can lead to fewer hospital and healthcare bills. Meatless sources of protein like legumes and other vegetables tend to cost less per serving than meat, so they make an economical (as well as healthy) choice. In the US chronic, preventable diseases like heart disease, stroke, cancer, and diabetes account for 75% of the $2 trillion spent annually on medical care. Reducing the risk of these conditions by eating less meat is one good choice for your wallet and for public health bills in general. Its one way to take action on climate change Meat production incurs a massive environmental cost in resources like grain, water, and fossil fuels. Food and water for the growing of livestock, and then fuel for the processing, shipping, and refrigeration of meat, takes a toll on the environment and is rapidly evolving as one of the leading causes of climate change around the world. Livestock animals also produce a large quantity of greenhouse gases like methane, further damaging the earths atmosphere. By reducing the demand for meat by eating a little less each week, anyone can chip away at the environmental costs of agriculture right from the dinner table. There are lots of specific, science-backed reasons to try Meatless Monday; make one small resolution every week and have a happy, healthy new year! The post A Healthy New Year’s Resolution: Go Meatless on Monday! appeared first on Meatless Monday.

Climate Change and the Global Diet: Meatless Monday at COP21

December 21 2015 Meatless Monday 

Climate Change and the Global Diet: Meatless Monday at COP21In early December of this year, representatives from more than 200 nations gathered to discuss and decide the future of climate change and the fate of our planet. The COP21 gathering in Paris brought together representatives from around the world with one goal: to create and enact policies that would limit global warming to less than 2 degrees Celsius by the year 2030. (from left to right) Miki Haimovich, Meatless Monday Israel; Nicola Pearson, Meat Free Monday UAE; Morgan Johnson, The Monday Campaigns/­­Meatless Monday; Kristie Middleton, The Humane Society of the U.S.; Jacqui Sinclair, Meatless Monday Jamaica; Francesca Molica Colell, Luned? No Meat While many proposals would help achieve this goal, reaching it is impossible unless meat production and consumption is included in the equation. Unfortunately meat was not a subject under discussion at the COP21 talks. Luckily, the Meatless Monday team and 15 Meatless Monday global partners were there to bring the subject into the spotlight. Together they staged a successful event educating attendees about the effects of meat consumption while demonstrating the depth and diversity of the Meatless Monday movement around the world. The presentation was held at the Climate Generations area next to the Paris-Le Bourget site, and included a panel of environmental and health experts as well as talks on tactical ways to create change. Highlights from the event included a keynote address from Uffe Elbaek, a presentation on the science behind the movement by Roni Neff and Rachel Santo of the Johns Hopkins University Center for a Livable Future, a video from Meatless Monday, and insights from the Meatless Monday global partners. The presentation reached attendees from around the world, and has possibly influenced celebrities like Arnold Schwarzenegger and inspired them to advocate going meatless for a few days each week. Through the presentation and discussion, Meatless Monday was able to insert the dramatic effects of meat production and consumption into the climate change conversation. Meatless Monday was proud to spread the word about cutting out meat once a week and share ways everyday people can reduce global warming right from the dinner table! The post Climate Change and the Global Diet: Meatless Monday at COP21 appeared first on Meatless Monday.

Farro with Apricots, Fresh Mozzarella and Red Walnuts

December 21 2015 Meatless Monday 

This dish brings together sweet apricots, hearty, nutritious farro and crunchy walnuts in a beautiful presentation. Lemon olive oil and lime vinegar give this simple dish a special touch but you can also use what you have in your pantry and add a bit zing with citrus zest. This recipe comes to us from Priscilla of She’s Cookin’. Serves 4-6 - 1 cup of cooked farro (about 1/­­3 cup uncooked) - 2 tablespoons lemon olive oil - 1 tablespoon kafir lime vinegar (substitute apple cider vinegar if unavailable) - 8 apricots, halved - 1 tablespoon honey - 8 ounces Ciliegine fresh mozzarella - 1/­­2 cup red walnut pieces - 1 tablespoon thinly sliced mint Prepare the farro according to package directions. Allow to cool. Combine one cup farro with lemon olive oil and vinegar. Slice the apricots in half lengthwise, twist to separate, remove the seed. Place the apricot halves on a baking sheet, brush with honey, put one mozzarella ball in the middle of each, broil for 2-3 minutes until the cheese is melted. Arrange the farro on a platter, top with apricots. Sprinkle with red walnuts and mint. The post Farro with Apricots, Fresh Mozzarella and Red Walnuts appeared first on Meatless Monday.

Baked Rosemary Mushroom Polenta

December 21 2015 Meatless Monday 

Traditional polenta is spiced up with a little cayenne pepper and parmesan cheese, then topped with rosemary infused mushrooms. Even the most devout carnivores will be convinced after trying this deceptively simple holiday dish. This recipe comes to us from Trudy of veggie.num.num. Serves 6 To make the baked polenta: - a little oil or nonstick cooking spray, for preparing the baking dish - 1 5 ounce box instant polenta - 5 cups low sodium vegetable stock - 1 tablespoon butter -  1/­2 – 1 teaspoon cayenne pepper -  1/­4 cup Parmesan cheese, grated To complete the baked rosemary mushroom polenta: - 1 tablespoon olive oil - 4 cloves garlic, diced - 12 ounces button mushrooms, sliced - 1/­4 cup fresh rosemary, chopped - sprigs of fresh rosemary, for garnish To make the baked polenta: Prepare a medium sized baking dish with a light layer of oil or nonstick cooking spray. Bring the stock to boil in a large pot over medium-high heat. When the stock boils add the polenta in a steady stream and turn heat down to low. Cook the polenta over a low heat for about 10 minutes, or until it reaches a soft and creamy consistency. Remove the polenta from heat and beat in the butter. Season with salt, cayenne pepper and black pepper to taste. Pour the polenta into the prepared baking dish and set in the fridge for about an hour, or until firm. Preheat a grill to medium-high or an oven to 350 degrees. Remove the polenta from the fridge and top it with the grated Parmesan cheese. If using a grill, place the polenta onto the grill for about 20 minutes until cheese has melted. If using an oven, place in the oven for 20 minutes, or until the cheese has melted.  When the polenta has warmed through, remove it from the oven and cut into squares. To complete the Baked Rosemary Mushroom Polenta: While the polenta is cooking, heat the olive oil in a large heavy based fry pan over medium-high heat. Add the garlic and cook for 1-3 minutes, or until the garlic becomes soft and fragrant. Add the mushrooms and cook for 3-5 minutes, or until the mushrooms are soft and beautifully brown. After 2 minutes, toss in chopped fresh rosemary and season with salt and pepper to taste. Arrange the baked polenta squares on a large platter and top with the rosemary infused mushrooms. Decorate with sprigs of fresh rosemary. Serve immediately while warm and fragrant. The post Baked Rosemary Mushroom Polenta appeared first on Meatless Monday.

Spinach Eggs Italiano

December 14 2015 Meatless Monday 

This dish was created as a meatless spin on Eggs Benedict. Eggs are cooked in sautéed spinach, mushrooms and tomatoes, then served atop whole wheat toast with pesto. This recipe comes to us from Michele of It’s A Dogs Life. Serves 3 - 1 tablespoon olive oil - 3 eggs -  1/­­2 onion, chopped -  3/­­4 cup mushrooms, chopped - 2 cloves garlic, chopped - 1 1/­­2 cups baby spinach, cleaned and picked through - 1 14.5 ounce can diced tomatoes - 3 slices whole wheat bread, toasted - 3 tablespoons your favorite pesto* *optional In a large frying pan, heat the oil over medium heat. Add the chopped onion and mushroom and cook for 3-5 minutes, or until onions begin to soften. Add the garlic and cook for another 2-4 minutes, or until garlic begins to become fragrant. Add the spinach to the pan and cook for 1 minute, or until just wilted. Pour the tomatoes into the spinach mixture and heat for 1-2 minutes, or until thoroughly heated. Push the tomatoes with wooden spoon to make three egg sized wells in the tomato mixture. Crack the eggs into the wells, put a lid on the pan and turn heat down to medium-low. Cook eggs for 2-3 minutes, or until they have been cooked as hard or runny as you prefer. Spread 1 tablespoon of pesto on one piece of toast. Place a slice of mozzarella on the pesto, if using. Place one third the spinach tomato mixture on the pesto. Top with one egg. Repeat process to make the other two servings and enjoy! The post Spinach Eggs Italiano appeared first on Meatless Monday.

Kale, Potato and Carrot Curry

December 14 2015 Meatless Monday 

Coconut milk and fragrant spices make this decadent curry the perfect meal to cozy up to on a cold Monday night. It’s a great way to use up seasonal produce items like kale, carrots and potatoes, plus it’s a snap to cook! This recipe comes to us from Gaëlle of I Try to Eat Healthy. Serves 2-4 - 1 tablespoon of coconut oil or olive oil - 2 teaspoons of ground coriander - 1 teaspoon of ground cumin - 1 teaspoon of ground turmeric - 1 small onion, peeled and finely chopped - 1 medium green chili pepper, deseeded, and finely chopped (put less if you prefer your curry less hot) - 2 large garlic cloves, peeled and crushed - 2 teaspoons of finely chopped fresh ginger roots - 4 small carrots, peeled and diced (1 1/­­2 cups of diced carrots) - 2 cups of peeled and diced potato - 2 cups of chopped dino kale (stems removed, and leaves chopped) - 1 cup of good quality coconut milk - 2 cups of water - Salt - Pepper In a wok or cooking pot over high heat, heat 1 tablespoon of coconut oil or olive oil. Stir in the ground coriander, cumin and turmeric, and cook for a few seconds, until fragrant. Add the onion, chili pepper, garlic and ginger, and cook stirring often for 1-2 minutes. Add the carrot, potato and kale, and cook for about 6-7 minutes stirring frequently, until the kale has wilted. Cover with coconut milk and water, add salt and pepper, and stir well. Bring to a boil, reduce the heat to medium-high heat, and simmer covered for 30 minutes, until the potato is cooked through and tender. Taste, and add more salt and pepper if needed. Remove from the heat, and let it stand for 5 minutes before serving. And enjoy! Nice with naan bread, brown rice, or a health mix. The post Kale, Potato and Carrot Curry appeared first on Meatless Monday.

Stuffed Shells with Pumpkin Kale Filling

December 7 2015 Meatless Monday 

Feast your eyes on this seasonal offering of shells stuffed with pumpkin, kale, and tofu for protein and a touch of dairy-free creaminess. This recipe comes to us from Jenn of Veggie Inspired Journey. Serves 4-6 For the Pumpkin Kale Filling - 12 oz package jumbo shells - 15 oz can pure pumpkin puree - 1 block firm tofu, pressed - 1 tsp dried sage - 1 cup chopped kale For the Tomato Sauce - 28 oz can crushed tomatoes - 1 tbsp extra virgin olive oil, optional (for oil-free use 3-4 tbsp water) - 1/­­2 large sweet onion, diced - 2 garlic cloves, minced - 2 tsp dried basil - salt and pepper to taste Preheat oven to 350 degrees F. Press tofu for 20-30 minutes. Cook shells according to package directions. You want the shells al dente so they don’t fall apart, so check them often to make sure they don’t get too soft. Drain and rinse with cold water to stop the cooking process. Set aside. While shells are cooking, start the sauce. Add oil (or 3-4 tbsp water for oil-free) to a sauce pot over medium heat. Add onion and garlic and sautee until onion is soft. (If using water instead of oil, add another tbsp of water as needed if onion and garlic starts to stick as water evaporates). Add tomatoes, basil, salt and pepper (about 1/­­2 tsp salt, 1/­­4 tsp pepper, but add more or less to your tastes) and simmer for 10-15 minutes. In a mixing bowl, crumble the tofu and add the pumpkin, sage and kale. Mix thoroughly. Pour about 1/­­4 cup of sauce into the bottom of a 9×13 pan and spread evenly. Stuff each shell with the pumpkin/­­kale mixture and place in single layer in the pan. Pour the rest of the sauce over the top of the shells. Bake for 30-40 minutes until heated through. The post Stuffed Shells with Pumpkin Kale Filling appeared first on Meatless Monday.

COP21 and Meatless Monday: Less Meat = Less Heat

December 7 2015 Meatless Monday 

COP21 and Meatless Monday: Less Meat = Less HeatThis year, Meatless Monday will host a presentation on global warming at the Climate Generations area next to the Paris-Le Bourget site of the 21st Conference of the Parties to the United Nations Convention (COP21). COP21 will bring together scientists, officials, and activists to discuss how we can work together to limit any increased global warming to only 2°C. (3.6°F) According to the Intergovernmental Panel on Climate Change, global warming of more than 2°C over the pre-industrial average temperature would have serious ramifications for the planet. The Climate Generations areas will host presentations from civil society projects that are tied to combating climate change through limiting greenhouse gas emissions, contributing to zero-waste goals, and recycling; the Meatless Monday presentation will include a talk and panel of experts who can point out the many ways reducing meat consumption can reduce greenhouse gas production. How does eating less meat impact global warming? With the demand for meat on the rise globally, industrial agriculture is forced to produce enough animals to meet demand. Producing, processing, and shipping massive a quantity of livestock has a side effect: massive greenhouse gas pollution. Meat production accounts for 15% of greenhouse gas emissions - thats even more than the transportation sector! While many know that too much meat can be bad for your health, many miss the connection between their plate and the health of the planet. Studies suggest that if everyone went meatless one day a week, by 2050 the yearly reduction in green house gas emissions could be up to 1.3 gigatons! Thats the equivalent of taking over 273 million passenger vehicles off the road, or closing 341 coal-fired power plants, for a year. Unfortunately, the connection of meat consumption to climate change is not garnering the serious attention it deserves says Roni Neff, PhD, attending director of the Food System Sustainability Program at the Johns Hopkins Center for a Livable Future and an assistant professor with the Johns Hopkins Bloomberg School of Public Health. Much of the talk at COP21 will be focused on government policies in energy and transportation, but we cant get from here to there without also changing diets. Thats a win-win for climate and for public health. With attendees from around the world, expert speakers, and a schedule of interactive panels and workshops, presentations in the Climate Generations areas will be excellent opportunities to collaborate in the struggle to end global warming. The Meatless Monday presentation and panel will help demonstrate how a small change at the dinner table can make a difference around the world! Interested in attending? The Meatless Monday presentation will be held on December 9th, 15:00 - 18:30, in the Nelson Mandela Auditorium of the Climate Generations area. Want to know more? Click here for more details about the presentation, and follow Meatless Monday on Facebook and Twitter, and use #COP21 to stay up to date on climate change and all things meatless! The post COP21 and Meatless Monday: Less Meat = Less Heat appeared first on Meatless Monday.

Cold Sesame-Avocado Soba Noodle Salad

November 30 2015 Meatless Monday 

In this affordable dinner recipe, avocado and Asian seasonings provide a refreshing twist to the fall produce staples of carrots, cabbage and Brussels sprouts. This recipe comes to us from the Natural Gourmet Institute and appears in their free e-cookbook, $5 Dinners. Serves 4 - 1/­­2 cup tahini - 4 tablespoons water - 2 tablespoons toasted sesame oil - 1 tablespoon shoyu - 1 tablespoon rice vinegar - 1/­­2 teaspoon sea salt - Pinch of black pepper - 10 ounces dry soba noodles - 1/­­2 pound Brussels sprouts, thinly shaved - 1 carrot, peeled, finely chopped - 1 avocado, cubed - 1/­­4 head purple cabbage, shredded - 1/­­2 bunch cilantro, stemmed - 2 tablespoons black sesame seeds In a small bowl, whisk together tahini, water, sesame oil, shoyu, vinegar, salt and pepper. Cook soba noodles according to the package directions until al dente, then immediately plunge them into a bowl of ice water to chill. Drain and set aside. In a large bowl, toss Brussels sprouts, carrots, avocado and cabbage with half of dressing. Add cold noodles and remaining dressing and toss salad together. Serve salad garnished with cilantro and sesame seeds. The post Cold Sesame-Avocado Soba Noodle Salad appeared first on Meatless Monday.

Cranberry Balsamic Brussels Sprouts

November 23 2015 Meatless Monday 

Brussels sprouts are sautéed with balsamic vinegar, then tossed with pecans in this holiday side dish. Cranberries, brown sugar and orange zest are brewed in Concord grape juice for a gourmet glaze to top these delectable Brussels sprouts. This recipe comes to us from Kathy of Healthy. Happy. Life. Serves 6. For the cranberry topping: - 6 ounces whole cranberries, rinsed - 1/­­2 cup Concord grape juice - 1/­­2 cup brown sugar - 1/­­4 teaspoon orange zest - pinch of salt - 3 tablespoons balsamic vinegar For the Brussels Sprouts: - 1/­­4 cup safflower oil - 16 ounces Brussels sprouts - 2 tablespoons balsamic vinegar, to taste - 1/­­4 teaspoon black pepper - 1/­­2 cup pecans, chopped - 1/­­2 cup dried cranberries - salt, to taste To make the cranberry topping: Place the cranberries into a soup pot over high heat. Add the sugar, salt and grape juice to the pot. Stir and bring to a boil. When cranberry grape juice boils, turn heat down to medium low. Simmer for 15 minutes, or until the berries pop. Stir in the orange zest and balsamic vinegar. Transfer to a small bowl and set aside. To make the Brussels sprouts: Place the oil into a large skillet over medium high heat. Add the Brussels sprouts and balsamic vinegar. Add 2 tablespoons of water and cover with a lid. Cook for 2-4 minutes, or until the Brussels sprouts become tender. Remove the lid and season with another splash of balsamic vinegar. Cook for 1-3 minutes more, adding more water if needed. Add the chopped pecans and dried cranberries, tossing to ensure the ingredients are evenly distributed. Season with the pepper and salt to taste. To complete the Cranberry Balsamic Brussels Sprouts: Place the Brussels sprouts in a serving bowl in the center of the table. Top with the balsamic cranberry sauce and enjoy! The post Cranberry Balsamic Brussels Sprouts appeared first on Meatless Monday.

Mushroom Hemp Tartlets

November 23 2015 Meatless Monday 

These delicious meatless morsels are the perfect starter for a holiday meal. Hemp hearts add protein, healthy fats and a hearty nutty flavor to this already umami-rich dish featuring mushrooms, onions and goat cheese. This recipe comes to us from our friends at Manitoba Harvest. Makes 6 tartlets - 1 1 lb. (454g) package white button mushrooms - 2 tsp. olive oil - 1 tbsp. rosemary, chopped - 3 cloves garlic, minced - 2 tbsp. all-purpose flour - 3/­­4 cup unsweetened almond milk - 1 4 oz. (113g) package of goat cheese - 1/­­2 cup hemp hearts - 1/­­4 cup parsley, chopped - 6 puff pastry shells Preheat the oven to 400°F. Add all of the mushrooms except for about six of them to a food processor and pulse until they are chopped into fine pieces. Add the olive oil, chopped mushrooms, rosemary and garlic to a pan over medium heat and sauté until the mushrooms are browned. Stir in the flour until the mixture is well coated and then add the almond milk, goat cheese and hemp hearts. Cook over low heat until the mixture thickens. Remove the pan from the heat and stir in the parsley. Cut the remaining mushrooms into thin slices and in a separate pan, sauté them with olive oil until they are cooked. Cook the pastry shells according to the package instructions. Once they are done and have cooled slightly, remove the tops and add about 2 tbsp. of the mushroom mixture to each shell. You want them to be filled to the top. Add two thin slices of the cooked mushroom to the top of each tartlet and sprinkle with extra hemp hearts. Serve immediately. The post Mushroom Hemp Tartlets appeared first on Meatless Monday.

Cooking for Parties with Chef Chloe Coscarelli and the De Gustibus Cooking School

November 23 2015 Meatless Monday 

Cooking for Parties with Chef Chloe Coscarelli and the De Gustibus Cooking SchoolThe best way to try and change the world is through food. – Chef Chloe Coscarelli On November 16, Meatless Monday partnered with the De Gustibus Cooking School in New York City and Chef Chloe Coscarelli.  The De Gustibus Cooking School classroom was packed with vegans, vegetarians, and omnivores interested in making meatless meals to satisfy everyone you bring to the table. The menu for the evening included five dishes paired with excellent wines chosen by Banfi Vitners from appetizer to dessert. Chef Chloe demonstrated each recipe and described how to prepare each of the foods the class was enjoying. Chef Chloe told the class that the first Thanksgiving meal she had as a vegetarian was a turning point in her life. My mother had to tell people to stop eating the vegetarian food, Stop, thats for Chloe! because they liked it so much better than the more traditional meal. Later in college she began cooking for herself partly from necessity (lack of vegan options available) and partly out of her love of feeding others and creating interesting foods. Suddenly I was so challenged...I got to be so creative! Since then every step of her journey - attending culinary school, joining the cast of Cupcake wars and later wining the competition, opening By Chloe in New York City and writing her easy-to-use cook books - has given her the chance to create rustic, hearty meals that are not just meatless, they’re completely vegan! Chef Chloe is famous for her her inventive vegan foods, and has been wowing audiences and diners ever since winning Cupcake Wars on The Food Network. Some of her best tips about how to go about cooking meatless meals for large groups are included below: Avocado toast garnished with pomegranate seeds Do what is easiest! Chef Chloe emphasized that when you cook (especially for large groups) make the process easier on yourself. Youre allowed to cut corners if you buy good quality ingredients, she explained, remarking that an excellent ready-made broth or even water could be used instead of homemade broth in the soup recipe for the evening. Sweet potato and kale soup with quinoa, finished with coconut cream Taste every flavor in your food! Chef Chloe has become an expert in creating flavor in meals without animal fats and proteins. While cooking up croutons with salt, pepper, and maple syrup, she recommending testing your foods as you go and ensuring your can taste the flavors of your ingredients. Layering seasonings ads depth and interest to your foods. Caesar salad with maple croutons and house made vegan Caesar dressing. Do as much as you can in advance! In planning large meals there are lots of tasks to be managed. Chef Chloe’s advice? Do as much as you can in beforehand. I never want to be cooking as my guests arrive, so I prepare as much as I can the day before. By planning your dishes and preparing the day before, most of your work on the day of the party will be assembly and serving. Butternut squash and spinach lasagna finished with vegan Alfredo sauce Decorate your dishes! Dont just toss your salad and serve it that way - I always like to dress it up a little. For salads, that could mean adding a few extra cherry tomatoes on top. For a creamy soup it could be a drizzle of coconut cream or a sprig of garnish. Adding a little  decoration adds to the experience for diners and lets them know you put care into your foods from start to finish. Chocolate pumpkin bread with whipped coconut cream   Attendees were stuffed with delicious vegan dishes by the end of the evening.  Diners were heard ooh-ing and ahh-ing over the presentation of each dish before digging in. Comments from This is vegan food I could convince my family to eat! to Its really that simple to make? to I cant believe the texture and flavor! came from the crowd as every dish made its way to the table. Most of all, attendees were surprised by the heartiness, texture, color, and flavor of meals that didnt need animal products to make them enjoyable. Chef Chloe plans, creates and then refines dishes to help show eaters of all kinds that meat isnt necessary for an enjoyable, nutritious meal. Meals like these are perfect inspiration to rethink your meals and rethink your kitchen, she said. A perfect way of thinking on a delicious Meatless Monday! The post Cooking for Parties with Chef Chloe Coscarelli and the De Gustibus Cooking School appeared first on Meatless Monday.

Goat Cheese Tart

November 16 2015 Meatless Monday 

This simple, rustic dish is the perfect way to enjoy fresh goat cheese and makes an excellent companion to a simple salad. This recipe comes to us from Chef Jason Weiner of Almond. Serves 8 For the Dough (for 10-11 in tart pan): - 1 1/­­2 cups all purpose flour - 4 oz chilled butter - 2 oz ice water - pinch of salt - 1 egg white mixed with 1 tsp water For the Caramelized Onions: - 2 medium white onions - 2 tbsp butter - 1 tsp sugar - salt and pepper to taste For the Goat Cheese Filling: - 1 cup half and half - 1 cup goat cheese - pinch salt - pinch pepper In a food processor, cut the butter into the flour and salt. When mixture resembles crumbly oatmeal, slowly add water until the dough starts to come together but don’t let it form a ball. Transfer mix to a lightly floured surface, form a disc, wrap in plastic and refrigerate for at least and hour. Later, roll dough into a disc about 1/­­8 in thick. Place gently over a greased and floured tart pan. Push down around edges to cut the edge of dough. Wrap in plastic and freeze. Remove plastic and place a piece of parchment on top of the tart and weigh down with beans or pie weights. Place in preheated 425 degree oven and bake for 12 min. Remove parchment and beans and brush with egg white wash and continue baking for 6-8 min or until the shell is lightly browned. Sweat the onions low heat with butter and salt until you have deep caramel color. Set aside to cool. Blend goat cheese with the half and half and add salt and pepper. Layer the cooled onions on the bottom of the tart shell and fill with goat cheese base leaving a little room at the top as the tart will grow slightly when baked. Bake in a 350 oven for roughly 12-15 min or until the center of the tart jiggles slightly. There may be some browning of the cheese along the edges. Cool slightly before cutting and serving. The post Goat Cheese Tart appeared first on Meatless Monday.

10 Thanksgiving Classics for a Meatless Meal

November 16 2015 Meatless Monday 

With Thanksgiving just around the corner, now is the time to start planning your feast for the big day. While turkeys get a lot of attention this year, meat doesnt need to be the focus of your holiday meal! This year try something new by bringing more meatless dishes to the table. Feature produce that is fresh and in season this time of year with root vegetables, squash, and other items in your region that are at their peak in the fall. Fruit and veggies dont have to just be side dishes either! Offer a variety of options and plenty of servings, and you can easily make any of these dishes an entree at your family gathering. Plenty of holiday standards make it to the table every year - change up your annual routine with a new spin on a classic, or a dish thats entirely new to you! These recipes from Meatless Monday bloggers celebrate everything festive and flavorful about the season. Choose something that looks tasty and go ahead, try it out! Make a recipe truly your own by changing up seasonings, sides, and serving styles. Roasted Carrots with Gremolata, Fit Foodie Mama Sautéed Asparagus with Mint and Lemon, Soul Beet Vegetable Pot Pie, Ezra Pound Cake Roasted Acorn Squash and Kale, The Salty Tomato Lemon Garlic Roasted Cauliflower, The Creekside Cook Gingered Asparagus & Leeks, JL Goes Vegan Utterly Buttery Gingery Peas, Journey Kitchen Grilled Asparagus with Blood Orange Vinaigrette, Former Chef Roasted Rainbow Carrots with Maple-Mustard Glaze and Sunflower Seeds, So Hungry I Could Blog Baked Zucchini Fries with Lemony Cheater’s Aioli, Sophisticated Pie Hungry for more Thanksgiving inspiration? Check out the delicious ideas on our Thanksgiving Pinterest board for inspiration, or visit the Meatless Monday recipe archive for entrees, side dishes, and desserts to delight the whole family. Get creative this year and have fun! Happy Thanksgiving from all of us at Meatless Monday! The post 10 Thanksgiving Classics for a Meatless Meal appeared first on Meatless Monday.

Deep Dish Polenta Pizza

November 9 2015 Meatless Monday 

Switch up your pizza routine by using polenta as the crust, which is a whole grain and packed with fiber. It’s also a great gluten-free option. Use the toppings suggested here or get creative with your own! This recipe comes to us from Debi of Life Currents. Serves 4 - 1 teaspoon olive oil, plus additional for oiling the pan - 4 cups vegetable broth - 1 cup polenta - 1/­­2 large yellow onion, chopped - 1/­­2 cup pizza sauce - 2 ounces queso fresco, crumbled - 2 jarred roasted red peppers, chopped - 1 small handful fresh oregano, roughly chopped Preheat the oven to 400? F. Oil the bottom and sides of a 10-inch cast iron or oven-proof skillet, and set aside. Bring vegetable broth to a boil in a medium pan over medium-high heat, and slowly stir in polenta. Stir polenta constantly until thickened, about 25 minutes. While the polenta cooks, place 1 teaspoon oil in a heavy bottomed skillet, and heat over medium-high heat. Add chopped onions, and cook until onions soften and caramelize, about 20-30 minutes, stirring often. If onions begin to cook too fast, or burn, add a small amount of water to the pan and continue to cook. Once onions are done to your liking, remove from heat and set aside. Pour cooked soft polenta into the prepared cast iron skillet, and bake in the 400? F oven for 15-20 minutes. Carefully remove the hot pan from the oven and top with the pizza sauce, queso fresco, caramelized onions, chopped red peppers, and oregano. Return the pan to the oven for 5 minutes, or until the cheese is melted and bubbly. Remove pan from oven, and allow to cool, about 5 minutes before serving. Garnish with additional fresh oregano if desired. The post Deep Dish Polenta Pizza appeared first on Meatless Monday.

7 Meatless Stuffing Recipes (No Turkey Needed!)

November 9 2015 Meatless Monday 

Thanksgiving is on its way: start planning your feast with meatless stuffing! The tradition of stuffing a raw turkey (or other bird, like chicken or duck) with a tasty combination of breads, vegetables, and seasonings is a favoite part of the thanksgiving meal for many families. Cooking inside a turkey means a lot of attention to detail and careful for the cooks in the kitchen; cooking your poultry at a high enough temperature to meet safety standards gets even more complicated when you have to cook a side dish inside the bird itself. The easy solution? Go meatless and cook it all by itself! When you don’t literally stuff your turkey, you make the cooking process much easier and safer. Since the dish is no longer”stuffed” many people call it “dressing” though the terms vary across regions in the United States. The best way to prepare your dressing now that its not inside the bird? Several resources have great tips on cooking up this dish to keep that familiar flavor and texture without all the work of cooking inside a turkey: “…toast the bread until it’s completely dry; this helps it to absorb the stock and also hold its shape during cooking. Toast the nuts while you’re at it.” –The Kitchn “…I suggest cooking it separately (in which case its dressing, not stuffing) and inserting it into the bird while it rests (to collect the turkey juices). Odds are no one will notice the difference.” – Celebrity Chef Alton Brown “The flavor base for stuffing starts with a mirepoix (pronounced meer-PWAH)--an assortment of chopped vegetables and seasonings cooked slowly in butter, oil, or rendered bacon fat. The idea is to soften the vegetables just enough to release their flavors; you want to leave them, especially the celery, a little crunchy to counter the softness of the bread.” – Molly Stevens, Fine Cooking These mouth-watering recipes from Meatless Monday bloggers are sure to get you excited for laying out a Thanksgiving spread you didn’t have to “stuff” in a turkey! Stuffing-Muffins with Mashed Potatoes and Gravy, The Colorful Kitchen Vegetarian Cranberry and Apple Stuffing, Fuel Your Future Quinoa Stuffing (Quinoa with Butternut Squash, Cranberries & Pistachios), Gimme Some Oven Cornbread and Wild Rice Stuffing with Hazelnuts and Cranberries, Feed Me Phoebe Mushroom Cranberry Stuffing, $5 Dinners Crispy Stuffing Scoops, Apron Strings Artichoke Stuffing Bites, Circle B Kitchen Looking for even more meatless dishes for Thanksgiving? Check out the delicious ideas on our Thanksgiving Pinterest board for inspiration, or visit the Meatless Monday recipe archive for entrees, side dishes, and desserts to delight the whole family. The post 7 Meatless Stuffing Recipes (No Turkey Needed!) appeared first on Meatless Monday.

Curried Tofu “Egg” Salad With Almonds

November 2 2015 Meatless Monday 

This curried tofu salad makes a great substitute for the ubiquitous lunch food for anyone who needs to avoid eggs. Curry powder gives the dish an extra punch of flavor, while almonds pack crunch and additional protein. This recipe comes to us from Melissa of For the Love of Food. Serves 6 – 8 - 1 block of extra firm tofu - 1 1/­­2 tbsp. curry powder - 2 tbsp. chopped onion - 2 tbsp. chopped parsley - 1/­­4 cup vegan or regular mayonnaise - 1 1/­­2 tbsp. stoneground mustard - Dash of cayenne - Salt and pepper, to taste - 2 tbsp. sliced almonds Drain the tofu and wrap it in paper towels, setting a heavy pan on top. Let sit for 20 minutes, changing the paper towels once. This will dry up the excess moisture and allow the tofu to crumble more easily. In a large bowl, crumble the tofu block with a fork until it reaches an egg-like consistency. Add the curry, salt, pepper, parsley, onions and cayenne and mix. Add the mayo and mustard and mix again. If you like your egg salad more creamy, feel free to adjust the mayo and mustard amounts. Fold in the sliced almonds and refrigerate for an hour before serving. Serve inside one half peeled avocado and enjoy! The post Curried Tofu “Egg” Salad With Almonds appeared first on Meatless Monday.

Chef Lamas of Seviche and the Value of Great Ingredients

November 2 2015 Meatless Monday 

Chef Lamas of Seviche and the Value of Great IngredientsWhen you have something right from the dirt to your table in hours, theres something special about it. The flavor is like no other. Chef Anthony Lamas opened Seviche restaurant in Louisville KY with a goal: to make delicious Latin-style cuisine with local, seasonal foods. Chef Lamas just released his first cookbook, Southern Heat, to help eaters everywhere enjoy the flavor of well-grown food in Latin cuisine. Chef Lamas love of food began while he was growing up in central California, an area often called Americas Salad Bowl in honor of the abundance of produce and the lengthy growing season. My first introduction to food was agriculture, seeing it everyday. Growing up I used to watch families out there picking oranges. All the hard work that goes into it had an impact on me. Growing up around fresh produce and eating homemade Latin fare made with that produce brought food and agriculture together for him. He hated seeing good produce go to waste, and found ways to give people delicious food even before he could cook - gathering ripe windfall avocados and selling them at his own produce stand as a child. Meat was a luxury at home, so making and eating delicious meatless food was a tradition he grew up with; one that he maintains at Seviche to this day. In Louisville, the produce and seasons are a little different, but they give Chef Lamas the chance to create original dishes with outstanding ingredients. Local farmers even comprise a section of his book, where he tells their stories and explain the richness their ingredients bring to his dishes. Farmers in the area will even grow specific foods just for his restaurant, including one who farms 87 varieties of heirloom tomatoes, and 14 kinds of chilies just for him, as well as corn, squash, radishes, and peanuts. People want to make chefs out to be rock stars, Chef Lamas told Meatless Monday, but the farmers are the rock stars, they create the amazing things! Chef Lamas also took part in the James Beard Foundations fifth Chefs Boot Camp for Policy and Change in 2014, where he and other chefs like Tom Collicio spoke out about food labeling and safety. We went to DC to lobby and speak about it. We want Americans to be able to know whats in their food! We should be leading the world in health and awareness. The menu at Seviche always includes vegetarian options; options that are built on the vibrant seasonal produce of the area. With the layers of flavor and texture incorporated into vegetarian dishes like black bean tortilla lasagna and butternut squash empanadas, even meat eaters are sending their compliments to the chef and saying I dont miss the meat when I eat it. Meatless Monday will be coming to Seviche soon, and according to the plans Chef Lamas has been considering, the features for the Monday menu will be every bit as delicious and inventive as the food his restaurant has built its reputation on. You can read more about Chef Lamas work, learn about the farmers he champions, and cook the delicious recipes hes created in his cookbook: Southern Heat The post Chef Lamas of Seviche and the Value of Great Ingredients appeared first on Meatless Monday.

World Health Organization Links Processed Meat to Cancer

October 26 2015 Meatless Monday 

World Health Organization Links Processed Meat to CancerOne more reason to go meatless on Monday: reduce your risk of cancer. This Monday the World Health Organization (WHO) announced that their researchers have found eating processed meats increases the risk of certain cancers. According to estimates cited by in the WHO report, about 34,000 cancer deaths per year worldwide could be attributed to diets that are high in processed meats like bacon, sausage, hot dogs, or ham. Not only did researchers find the connection between processed meat and cancer, they also found that consuming unprocessed red meat in general is probably carcinogenic to humans. The WHO report was drafted in connection with the International Agency for Research on Cancer (IARC) Monograph Working Group by a panel of 22 international experts. The panel reviewed extensive research over seven days in early October looking for evidence of the connection between red meat, processed meats, and cancer. Panel members drew conclusions from more than 800 epidemiological studies on the subject from the U.S., Europe, Japan, Australia and elsewhere. “These results are important in enabling governments and international regulatory agencies to conduct risk assessments, in order to balance the risks and benefits of eating red meat and processed meat and to provide the best possible dietary recommendations.” – Christopher Wild, head of the WHO’s cancer agency How can people eat healthier, avoid health risks, and still enjoy their meals? By cutting out meat once a week, particularly processed and red meat, diners can reduce their consumption of high-risk meats and begin to build healthier dietary habits. Because a healthy change on Monday often leads to a healthier week, the first day of the week is a perfect time to try skipping the meat and grabbing some fruits, veggies, or healthy whole grains instead. The full report, Carcinogenicity of Consumption of Red and Processed Meat, will be published in the 114 of the IARC Monographs and available online through The Lancet: Oncology. The post World Health Organization Links Processed Meat to Cancer appeared first on Meatless Monday.

Pumpkin Goulash with Bread Dumplings

October 26 2015 Meatless Monday 

Spook your guests this Halloween season with this vegan pumpkin ghoul-ash! This dish is the perfect way to use fall’s ever-popular pumpkin and is hearty to boot with the addition of homemade bread dumplings. This recipe comes to us from Bianca of Elephantastic Vegan. Serves 2 - 2 lb. /­­ 1 kg cubed pumpkin - 1 small onion, diced - 3 garlic cloves, minced - 1 1/­­2 teaspoon salt (or to taste) - 1 1/­­2 tablespoons olive oil - ground pepper - a splash of white wine (possible to sub with a little bit of apple cider vinegar) - 1 teaspoon paprika - 1/­­2 teaspoon cumin - 1 teaspoon of corn starch, optional - Homemade Bread Dumplings, recipe below Pre-heat oven to 420°F/­­220°C. Cube the pumpkin and place the cubes on a baking sheet. Drizzle 1 tablespoon of olive oil on top and add 1/­­2 teaspoon of salt. Mix. Bake it in the oven for about 40 minutes. In a large pot heat 1 teaspoon of olive oil, add the diced onion and chopped garlic when it’s hot. As soon as the onion and garlic are glazed, add the baked pumpkin cubes. Stir and add 1 teaspoon of salt, ground pepper, 1 teaspoon of paprika and 1/­­2 teaspoon of cumin. After about 1 minute add a splash of white wine. Add 2 cups /­­ 500 ml of water and leave it on high heat with no lid on top for about 30-45 minutes. Add additional salt, paprika or pepper to taste. If you think it’s not thick enough, in a cup mix  1 teaspoon of corn starch with half a cup of water and add it to the goulash. Let it cook for a few more minutes. Enjoy! - 3 cups /­­ 250g dried bread cubes or old white bread (cubed) - 1 cup /­­ 250ml rice milk, unsweetened - 1 yellow onion - 3 garlic cloves - 1 teaspoon cumin - 2 tablespoons parsley, chopped - 1/­­2 teaspoon salt (or to taste) - ground pepper - a pinch of nutmeg - 1/­­2 teaspoon canola oil Prepare your steamer, such as a big pot of water with a steamer on top. In a large mixing bowl add the dried bread cubes /­­ cubed white bread and pour over a cup of plant-based milk. Mix. Let it sit for about 5-10 minutes. The bread cubes should get softer. Peel the garlic and onion and chop it in a food process. Meanwhile heat 1/­­2 teaspoon of canola oil in a pan and add the chopped onion and garlic. Let it roast until it gets a nice golden color. Then transfer the onion-garlic-mixture to the bread cubes, add the salt, chopped parsley, pepper and nutmeg and mix well. Let it cool off for a couple of minutes. Form bread dumplings with your hands. (Add more rice milk or if it doesn’t stick together.) Place the dumplings into the steamer and let it steam for about 30-45 minutes. Take them out and enjoy them for example with a Homemade Pumpkin Goulash! The post Pumpkin Goulash with Bread Dumplings appeared first on Meatless Monday.

Celebrate World Pasta Day the Meatless Way!

October 25 2015 Meatless Monday 

Celebrate World Pasta Day the Meatless Way!October 25 is World Pasta Day, a day to celebrate all the delicious and nutritious ways to enjoy noodles. Each year Oldways and the International Pasta Organization (IPO) attend the World Pasta Day & Congress to discuss food, nutrition, and the future of the celebrated dish. We want to tell a story, we want to talk about a unique and incredibly versatile product which can really make a difference at tables all around the world, from both an environmental and nutritional point of view. We want to talk about PASTA! – Riccardo Felicetti, President of the IPO As part of their celebration, Oldways has even created resources all about some of their favorite reasons to love pasta.   Why does it make such a wonderful option for Meatless Monday? Pasta pairs with vegetables to make a satisfying entrée. Pasta makes a perfect partner for produce in your meatless meals. Vegetables can be cooked in the sauce or chopped and tossed with noodles before serving. Pastas are an easy way to try going meatless. Many recipes are meatless already, or can be easily modified to be meatless. This makes pasta an ideal way to ease into going meatless once a week without giving up your favorite foods. Pasta is a healthier way to enjoy grains. The process of making pasta give the finished food a lower glycemic index than other wheat foods, even more so with whole-wheat versions. A lower glycemic index means much smaller blood sugar spikes and improved satiety over time.   Start cooking up some delicious meatless pasta dishes with these recipes from Meatless Monday bloggers! Vegan Pasta Salad, Vegan Gretchen Tuscan Zucchini and Tomato Pasta, Ceara’s Kitchen Roasted Beet Pasta, Veggie Chick Baked Veggie Shells, Teeny Tiny Foodie Lasagna with Meaty (Meatless) Sauce, Veggie Soul Food For even more recipes that are sure to inspire you, check out this Meatless Monday board on Pinterest. The post Celebrate World Pasta Day the Meatless Way! appeared first on Meatless Monday.

Spinach & Artichoke Lasagna

October 19 2015 Meatless Monday 

This lasagna is perfect for those who are new to going meatless. It’s so delicious, you won’t miss the meat, plus it’s quick and simple to prepare. This recipe comes to us from Chef Paul Garey of Memorial Sloan Kettering Cancer Center, a Meatless Monday partner. Serves 8 - 9 uncooked lasagna noodles - 1 onion, chopped - 4 garlic cloves, chopped - 14 oz vegetable broth - 1 tablespoon fresh rosemary, chopped - 14 oz marinated artichoke hearts, drained and chopped - 10 oz frozen chopped spinach, thawed, drained and squeezed dry - 28 oz light alfredo sauce - 3 cup shredded mozzarella cheese - 4 oz package garlic and herb Gournay cheese - cooking spray Preheat oven to 350 degrees F. Spray a 9×13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. Spray a large skillet with cooking spray and heat on medium-high. Sauté onion and garlic for 3 minutes or until onion is translucent. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in alfredo sauce. Spread 1/­­4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/­­4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled Gournay cheese on top. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 20 minutes before cutting. The post Spinach & Artichoke Lasagna appeared first on Meatless Monday.

“Hospital Food” Gets a Whole New Flavor with Chef Paul Garey of Memorial Sloan Kettering

October 19 2015 Meatless Monday 

“Hospital Food” Gets a Whole New Flavor with Chef Paul Garey of Memorial Sloan KetteringRecently we caught up with Executive Chef Paul Garey of the Memorial Sloan Kettering Cancer Center (MSK) in New York City. MSK is one of the most prominent cancer care centers in the world, leading pioneering efforts in early detection and treatment. MSK has also been participating in Meatless Monday for the past two years, consistently offering a meatless option at every meal. The cafeteria space is warm and inviting - filled with sunlight, delicious smells, and patients, friends, and staff enjoying their meals. The dining area is hung with posters and menus with Meatless Monday specials and every food service station has its own Meatless Monday dishes. Chef Garey and his team work with MSK wellness nutritionists to ensure that food, and Meatless Monday, are a healthy and restorative part of care in their facilities. The team plans a menu designed to support health and energy - for patients, their families, and for the staff. By assuring that the foods in the meal plan for each day are nutritious and enjoyable, the team at MSK is turning the idea of hospital food on its head and creating delicious restaurant-quality foods for patrons. Dishes like artichoke lasagna, tofu stir-fry, and squash ravioli make eating meatless a flavorful and nutritious part of the services at MSK. Chef Garey reports that most of the popular Meatless Monday entrees have revolved around plant-focused recipes, rather than meat substitute products. Much of what we do for Meatless Monday does revolve around using plant-based proteins, he remarked, Thats the cornerstone of how we develop our entrees. The kitchen caters 36 to 60 special events in their in-house event space daily, serves 4,000 diners in the cafeteria each day, and prepares a similar menu for the 1,500 meals via room service to patients receiving care in their rooms every day. The meals are carefully planned and include options for more than 20 different specific doctor-recommended diets. Since no two patients are alike, specialized care is a crucial part of treatment at MSK. Coming from a background in fine restaurants, Chef Garey brings a love of food and a passion of elevating cuisine to his work at MSK. Our goal here is to elevate the quality of our food and our service - to move from very good to very excellent, Chef Garey told Meatless Monday. It would be wonderful to see more hospitals following the example we set in assuring high quality service and striving for even better. Ultimately Id like to see the stereotype of bad hospital food disappear. Chef Garey and his team have expanded the Meatless Monday offerings at MSK; now patrons can visit any station in the cafeteria and find delicious meatless dishes. The post “Hospital Food” Gets a Whole New Flavor with Chef Paul Garey of Memorial Sloan Kettering appeared first on Meatless Monday.

Maple Date Pumpkin Porridge

October 19 2015 Meatless Monday 

Hot cereal is simmered with cinnamon, dates and maple syrup for a sweet spiced breakfast thatll take you back to childhood. Pumpkins earthiness is a great match for the porridge grain farina in this stick-to-your-ribs dish thats sure to keep you full until lunch. This recipe comes to us from Kathy of Happy. Healthy. Life. Serves 2 - 1 1/­­2 cups of water - 1/­­2 cup soy milk - or - 1/­­2 cup nonfat milk - 1/­­3 cup uncooked farina based porridge - 1/­­2 teaspoon salt - 1/­­2 teaspoon cinnamon - 3 tablespoons maple syrup - 1/­­4 cup dates, chopped - 1/­­3 cup canned pumpkin* - or - 1/­­3 cup roasted pumpkin puree* - 1 teaspoon nondairy buttery spread, for garnish - or - 1 teaspoon butter, for garnish - additional soy milk, for garnish - dash of cinnamon, for garnish - 2 tablespoons dates, chopped for garnish - 2 tablespoons pecans**, chopped for garnish *please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender. **optional   Bring the water and milk to a boil in a large pot over medium-high heat. Add the salt and porridge, stirring constantly. Bring to a strong boil and reduce heat to medium. Continue stirring constantly and cook according to package directions, or until the porridge thickens. Stir in the cinnamon, dates and maple syrup. If you desire a thinner cereal add in additional milk. Thicker, add in more cereal. When the porridge has cooked into a thick, hydrated consistency resembling thick applesauce, turn the heat down to low. Stir in the pumpkin puree over low heat. You can either stir it in completely or you can leave it swirled gently into the porridge. Turn off the heat and spoon equal amounts of porridge into 2 bowls. Add 1/­­2 teaspoon butter per bowl, a dash of cinnamon and a splash of milk on top. Add a few leftover chopped dates and pecans, if using, as garnish and enjoy. The post Maple Date Pumpkin Porridge appeared first on Meatless Monday.

An Interview with Chef Oz of Cueva Bar

October 12 2015 Meatless Monday 

An Interview with Chef Oz of Cueva BarChef Oz Blackaller has put Meatless Monday on the menu at Cueva Bar for a simple reason: members of the community were asking for it, and he loved designing dishes for it. A woman from the San Diego Ladies Vegan Cooking Club loved [the vegetarian dishes], so she asked if I would collaborate with the group. Cueva Bars first Meatless Monday event this spring was a huge success, with all bookings for the restaurant sold out within 2 days of posting about the upcoming event. Everyone who made a reservation came - we even had to turn away a few people during the night. Since then Chef Oz has been hosting a special evening of Meatless Monday dishes once a month that continues to sell out and leave customers begging for more delicious meatless meals. Last month for Meatless Monday feature a number of produce-focused dishes, half from the regular menu, and half invented for the special event. Cooking Chef Oz began cooking early on for a simple reason: he was hungry! I got tired of cereal or bananas. Mom Im tired of having cereal and fruit till you wake up! She taught me how to poach eggs, cooking in water so I wouldnt burn myself with oil. Making eggs soon branched out into a variety of foods for breakfastFrench toast, pancakes, and so on. In high school he began cooking for friends and fellow boy scouts, making simple dishes and experimenting with food preparation. Chef Oz might be best known for his appearance on Cutthroat Kitchen. The whole process was awesome, it was my first time on national TV, Chef Oz told Meatless Monday, I was mesmerized by the production. While on the show, he shocked the other contestants and judges by betting all of his allocated $10,000 at once. Everyones jaw dropped and they asked Are you sure you want to bet $10,000? Everything after that was a series of unexpected events. I ended up cooking on a baby chair made for an adult sitting 7 feet above the ground. Very interesting! All in all, though, the experience was more of an exciting adventure than anything else. Yes, were competing, and its awesome to win, but were there to have people enjoy the show and have a good time. Cueva Bar is a local hotspot, and now that conscious eaters are coming in and ordering plate after plate of delicious meatless fare, Meatless Monday is sure to be a part of their menu for many Mondays to come. If youre in the San Diego area, be sure to make a reservation and say hello to Chef Oz when you visit! The post An Interview with Chef Oz of Cueva Bar appeared first on Meatless Monday.

Cucumber, Pepper and Tomato Salad

October 5 2015 Meatless Monday 

This simple dish highlights the season’s freshest, sweetest produce with a simple vinaigrette made with cucumber vinegar. If you can’t find cucumber vinegar online or in your local specialty store, apple cider vinegar will work as a substitute. This recipe comes to us from Chef Bryce Shuman of Betony restaurant. Serves 1 For the Cucumber Vinaigrette - 300 g (1 1/­­4 cups) cucumber vinegar (or apple cider vinegar) - 900 g (4 1/­­4 cups) extra virgin olive oil - 14 g (2 1/­­2 tsp) salt Combine all the ingredients in a bowl, and mix well with a whisk. Transfer to a squeeze bottle. Reserve. For the Salad: - 2 cucumbers, blonde - 2 peppers, sweet - 3 cherry tomatoes - 12 g (about 1 tbsp) Cucumber Vinaigrette - 3 g (1/­­2 tsp) salt (to taste) - 3 dill plouches (sprigs) - Extra virgin olive oil, to finish Split both of the blonde cucumbers in half, and slice one half of the cucumbers into 1/­­4 inch thick slices. Cut the peppers into 1/­­4 inch thick rings. Remove the stems from the tomatoes, and slice them in half. In a large mixing bowl, combine the cucumbers, peppers, and cherries. Dress with the cucumber vinaigrette and season to taste with salt. Toss well. On an appetizer plate, arrange the vegetables by shingling the different cucumbers, peppers and tomatoes on the plate. Garnish with the dill plouches and finish with the finishing extra virgin olive oil. Serve. Alternatively, make your own cucumber vinegar: - 500 g cucumber skin - 500 g cucumber seeds - 1000 g champagne vinegar In a cryovac bag, combine the cucumber skins, the seeds, and the vinegar. Seal at 24 mBar. Steep the mixture under refrigeration for 1 week. Strain and reserve the vinegar. The post Cucumber, Pepper and Tomato Salad appeared first on Meatless Monday.

Sideline Meat this Football Season with Silk and Meatless Monday

October 5 2015 Meatless Monday 

Sideline Meat this Football Season with Silk and Meatless MondayGet ready to enjoy Meatless Monday Night during football season with a menu of game day dishes that have all your favorite flavors. This year Meatless Monday is partnering with Silks Sideline Meat campaign to help people enjoy meatless game nights. Even the meatiest men in America are getting in on the Meatless Monday action: professional football players Justin Pugh, Rashad Jennings and Geoff Schwartz are proving that you dont have to eat meat to get the protein and energy you need for the field. Delicious meat- and dairy-free dishes made with Silk were created by celebrity chef Candice Kumai! Want to join Silks pledge to sideline meat on Meatless Monday? Click here for more information and new weekly recipes featuring Silk products. Additionally, watch the players try some of Candices delicious dishes that they awarded a touchdown for great taste!   Getting ready for a #MeatlessMondayNight party? Use these recipes from Silk and Meatless Monday bloggers to make delicious snacks that are sure to keep football fans happy from kickoff to touchdown. Spicy Cashewmilk Hummus, Silk Sweet Potato Avocado Sliders, Silk Chocolate Pumpkin Football Brownies, Silk Cauliflower Buffalo Wing Bites, The Saucy Southerner Vegan Pigs in Blankets, The Lovin Forkful Baked Cornmeal and Pepita Crusted Onion Rings, Veggies Dont Bite Vegan Jalapeno Poppers with Sweet Potato Cheese, Connoisseurus Veg Guacamole Quesadillas, Cearas Kitchen Show us what youre cooking up for game night this week and make a #MeatlessMondayNight pledge at Silk.com/­­SidelineMeat! The post Sideline Meat this Football Season with Silk and Meatless Monday appeared first on Meatless Monday.

Snap Pea Salad

September 28 2015 Meatless Monday 

Crisp jicama, savory squash and bitter radishes are cut into tiny matchsticks and tossed with sweat peaches, snap peas, cilantro and dill. A spicy lime ginger vinaigrette is the perfect pairing to dress this sophisticated salad. This recipe comes to us from Amy of The Crunchy Carrot. Serves 4 For the salad: - 5 ounces jicama - 5 ounces summer squash, preferably zephyr squash - 3 radishes - 1/­­2 lime - salt, to taste - 6 baby carrots, peeled and cut into slices - 2 peaches, cut into small cubes - 1 pound snap peas - 1-2 teaspoons dill - 1 tablespoon cilantro - sesame seeds, to taste For the ginger lime dressing: - 3 tablespoons extra virgin olive oil - 2 tablespoons white balsamic vinegar - 1 lime, juiced and half zested - 3 teaspoons fresh ginger, minced - 1 squirt hot sauce - salt and pepper, to taste To make the salad: Using a mandolin or vegetable peeler, slice the jicama and squash into very thin ribbons. Stack the ribbons of each vegetable on top of one another and cut with a knife to create matchsticks. Cut the radish into matchsticks using a knife. Place the jicama, squash and radish matchsticks together in a large sized bowl. Squirt with the half lime and season with salt to taste. Add the sliced baby carrots, peaches, snap peas, dill and cilantro. Toss to ensure all ingredients are evenly distributed. To make the lime ginger dressing: Whisk the olive oil, vinegar, lime juice, ginger and hot sauce together in a small bowl. Season with salt and pepper to taste. To complete the Snap Pea Salad: Toss the salad with half the lime ginger dressing and toss to ensure the salad is evenly coated. Refrigerate for 30 minutes. Divide into 4 portions, add more dressing if desired, sprinkle with sesame seeds and enjoy! The post Snap Pea Salad appeared first on Meatless Monday.

Start Your Day with Protein on Meatless Monday

September 28 2015 Meatless Monday 

A healthy breakfast can help you power through your busy day with focus, clarity, and energy. Whether youre looking for more stamina, working on staying focused, or trying to lose weight, a nutritious breakfast can be the key to success. Get your your whole week off to a great start with a high-protein breakfast on Meatless Monday! Advice specialists at Livestrong, Greatist, Entrepreneur, and Medium all recommend starting the day with a protein-packed plate. Focusing on protein in the morning gives your body fuel it will need to power through your day, and can help you feel full longer. From breakfast traditions like eggs and whole grains to Meatless Monday favorites like lentils, black beans and tofu, you won’t have to sacrifice flavor or nutrition by skipping meat on the first day of the week. Looking for delicious high-protein breakfast ideas? These recipes from Meatless Monday bloggers are full of protein and taste wonderful. Try one for breakfast this week and you might discover your new favorite way to start the day!   Hearty Strawberry Shortcake Oatmeal Pancakes, Tina Muir Protein:  35g Breakfast Lentils, Veggie Num Num Protein:  31.6g Bell Pepper Breakfast Burrito, Happy, Healthy Life Protein:  18.3g Cheesy Broccoli Frittata, A Life Less Sweet Protein:  15g Baked Eggs & Spring Peas, Indian Simmer Protein:  14.6g Green Eggs, No Ham, Apron Strings Protein:  13g Flower Power Eggs in Bell Pepper Ring Molds, Apron Strings Protein:  12.9g Black Bean Sesame Veggie Hash, The Recipe Renovator Protein:  10g     Looking for more dishes to try first thing in the morning? Visit our Meatless Monday breakfast recipe collection or take a look at our Pinterest breakfast recipe board for some delicious inspiration.   The post Start Your Day with Protein on Meatless Monday appeared first on Meatless Monday.

New Report Finds Meatless Sports Concessions are a Game Changer

September 21 2015 Meatless Monday 

New Report Finds Meatless Sports Concessions are a Game ChangerThis summer the NRDC and Green Sports Alliance released Champions of Game Day Food, a report on fresh sustainability initiatives at sports venues. From stadiums to racetracks, venues across the country are making major strides in going green. One of the top items to change at the old ball game? Adding delicious meatless options to the menu. In the introduction to the report, Professor David Russell, Chairman and Founder of The Russell Partnership explains the significance of changing the food options at sports venues: “Food served at sports venues... delivers an incongruent message regarding sports, nutrition, and wellbeing.” In the past, foods served to sports fans have spanned a range of sweets, snacks and meals that rely heavily on processed meats and sugars. By changing the menu available to patrons, venues have the opportunity to make a real impact on game day traditions as well as health and the environment. “With food consumption so closely linked to the game day experience, its only logical to incorporate environmentally responsible food strategies into venue management.” “Consumer interest in the sustainability, sourcing, and environmental impact of food production is increasing. More importantly perhaps is the growing recognition by the food industry that both the food production and food service businesses can contribute to environmental initiatives as part of successful growth strategies.” – Professor David Russell, Chairman and Founder of The Russell Partnership How are sports venues using meatless options to become more sustainable? Some highlights from the report’s case studies include: Levis Stadium (home of the San Francisco 49ers) Levis Stadium serves a total of 40 vegetarian items (more than 20 percent of the full menu), of which more than 32 are vegan (17 percent of the full menu). As of June 2015, it has more vegan and vegetarian items than any other NFL stadium, with at least one vegan item at every concession stand. ?”We hope that we are copied. We hope people try to one-up Levis Stadium and get the Leed Platinum,” says San Francisco 49ers CEO Jed York, “People are going to start to ask questions: why isnt our stadium like this? When your fans start asking that, you better deliver what consumers want.” AT&T Stadium (home of the Dallas Cowboys) AT&T Stadium sources thousands of pounds of organic produce each year from the WE Over Me Farm at Paul Quinn College. ?The farm was once the college’s own football field, but the school made the decision to convert it into an organic farm where students and staff volunteer. “They cant keep up with our full demand, so they give us everything that they can and then we source elsewhere to fulfill our needs,” says AT&T Stadium Executive Chef Orazio LaManna. Its a celebration from their football field to our football field.” Sonoma Raceway Sonoma Raceways organic garden was established in 2013. As of 2014, it produces more than 15 vegetables and herb varieties. It is the first organic garden planted at a NASCAR racetrack. The gardens produce and herbs are featured at concessions, in private suites, and at specialty catered events. ?”We are focused on developing a resilient food system at Sonoma Raceway, which is very exciting. It shows our fans what can be grown in this region and it communicates our commitment to the quality of food we serve,” says Director of Operations Victoria Campbell.   Several of the case studies offered vegetarian and/­­or vegan meal options at all concessions area through out their venue: - Levis Stadium (home of the San Francisco 49ers ) - Firstenergy Stadium (home of the Cleveland Browns) - AT&T Stadium (home of the Dallas Cowboys) - Citizens Bank Park (home of the Philadelphia Phillies) - Petco Park (home of the? San Diego Padres) - Safeco Field (home of the Seattle Mariners)   Sports bring people together from all walks of life and across political, cultural, religious, and socioeconomic barriers. Making our food system more sustainable will take united effort and innovative thinking – changing what we eat during our favorite cultural passtimes could be a perfect way to start. “Can the sports industry instigate that change by itself? No,?it cannot. Can it make a big contribution in shifting cultural consciousness and supply chain operations towards ecologically responsible healthy food? Yes, for sure it can.” – Allen Hershkowitz, Phd, President, Green Sports Alliance.   The post New Report Finds Meatless Sports Concessions are a Game Changer appeared first on Meatless Monday.

Celebrate Whole Grains Month This September!

September 14 2015 Meatless Monday 

September is Whole Grains Month, and theres no better time to discover all the delicious, healthy reasons to eat whole grains! This year the Whole Grains Council is celebrating in September by running an Instagram photo contest throughout the month. The contest theme is Share the Goodness of Whole Grains, it’s a perfect excuse to share your favorite whole grains with others! Make some muffins for friends with whole-grain flour, whip up a flavorful cous cous dish for a potluck meal, or share your quinoa with coworkers. Click here to learn more about the promotions they’ll be hosting all month long. What are whole grains? All grains start out whole, but refined grains have certain parts of each grain taken away. Seeds, also called kernels, are made up of three edible parts - bran, germ, and endosperm. Whole grains are intact kernels, containing all three parts of the seed, while refined grains include only the endosperm. What makes whole grains so healthy? Whole grains are packed with fiber, protein, and essential nutrients for a healthy body. The bran and germ contain about 25% of a grains protein, a large amount of fiber, and at least seventeen key nutrients, making the whole grain a more nutrient-dense and healthy choice. Getting started with whole grains? Try these delicious whole grain recipes for Meatless Monday! Grains can be more than just baked goods! These recipes showcase some of the many ways to enjoy whole grains for any course at any meal. Blueberry Buckle Made with Whole Wheat or Spelt Flour, Spicie Foodie Indian Saffron Yellow Rice Pilaf, Ceara’s kitchen Quinoa Veggie Cakes, I Try to Eat Healthy Antipasto Couscous with Chickpeas, Bobs Red Mill Sorghum Salad with Cucumber and Feta, Naturally Ella Sweet Potato Black Bean Freekeh Salad, Nourish RDs Farro Caprese Salad, Bobs Red Mill The post Celebrate Whole Grains Month This September! appeared first on Meatless Monday.

Japanese Onigiri

September 7 2015 Meatless Monday 

In Japan, onigiri (filled rice balls) are as common and versatile as the American sandwich. Though many recipes call for fish, this version is fully veg, using sweet potatoes and kabocha squash for a delectable twist. This recipe comes to us from Jenné of Sweet Potato Soul. Makes 8 rice balls - 2 cups sticky rice, rinsed well - 1/­2 cup Japanese yam, diced* - 1/­2 cup kabocha squash, diced (you can eat the skin) - 1 tsp sea salt - 2 1/­2 cups water - 2 tbsp. black sesame seeds - 8 strips of toasted nori - 2 tbsp. shiso leaf seasoning** *an especially sweet variety with red or purple skin. *found online or in Asian specialty stores. Substitute additional salt if unavailable. Bring the rice, yam, and squash, salt, and water to a simmer. Place a lid on the pot, keeping it slightly ajar, and cook for 15 minutes. Remove the rice from the heat, and cover completely with the lid. Allow to steam for 10 minutes. Stir the black sesame seeds into the rice, and allow it to cool for 5-10 minutes longer. Dampen your hands, scoop out 1 cup of rice, and shape it into your desired onigiri shape. You’ll have to work quickly because the rice is hot. Alternatively you can put the rice in a sheet of plastic wrap, tighten the wrap, and shape the rice. After shaping each rice ball wrap it in a sheet of nori, and sprinkle some shiso leaf seasoning over it. Complete with the remaining rice. Onigiri will stay fresh for 2-3 days in the refrigerator. Allow to sit out at room temperature before eating left overs, because the rice is hard when it comes right out of the refrigerator. The post Japanese Onigiri appeared first on Meatless Monday.

Lompoc Unified School District in California Adopts Meatless Monday

September 7 2015 Meatless Monday 

Lompoc Unified School District in California Adopts Meatless MondayAcross the country more and more schools are giving students a nutritious start each week on Meatless Monday. To help schools create meatless menus, Meatless Monday recently released a free downloadable cookbook for school cafeterias: Meatless Monday Goes to School. Over 120 schools in the US are officially part of the Meatless Monday movement, and starting this fall, one more school district will be planning a menu that cuts out meat once a week. Lompoc Unified School District (LUSD) in California is making Meatless Monday a feature in their cafeterias for high school, middle school, and elementary school students. In addition to the 12-campus LUSD, the school districts of Ojai, Oak Park and Rio in California will also participate in Meatless Monday with menus that highlight nutritious plant-based foods at the start of each week. Kathy Bertelsen, LUSDs child nutrition services manager, had been considering Meatless Monday as an option for the district, but was surprised by the enthusiasm students have shown for meatless cafeteria options. Bertelsen was invited to a meeting of the student government Lompoc Valley Middle School and heard students raising the lack of vegetarian options in the cafeteria as a serious issue for the school. I was surprised that they would want vegetarian (foods) because I didnt know it was all that popular, Bertelsen said, I thought the health nuts would be interested, and we dont have a lot of those. The meatless meals will be optional for students at the middles school and high school levels, while the elementary school cafeterias will be fully meatless on Mondays. Parents across the country are passionate about getting healthy foods into school cafeterias, as a nutritious diet is essential for all students. The LUSD Meatless Monday program will run through spring of 2016. To learn more about it, click here. The post Lompoc Unified School District in California Adopts Meatless Monday appeared first on Meatless Monday.

Quinoa Stuffed Bell Peppers

August 31 2015 Meatless Monday 

Did you know that different colored bell peppers vary slightly in nutrient content? By using an assortment of colors, this recipe is sure to deliver a nutrient-rich dinner! Leftover stuffed peppers also make for a great lunch the next day. This recipe comes to us from Chelsey of C it Nutritionally. Serves 4 1 tablespoon olive oil 2 cloves garlic, finely chopped 1 medium to large yellow onion, chopped 2 leeks, chopped 15 asparagus spears, roughly chopped 1/­­4 teaspoon freshly ground black pepper Pinch of sea salt 1/­­4 teaspoon red chili flakes 1 1/­­2 cups quinoa, cooked 4 bell peppers, assorted colors 1/­­4 cup parsley, chopped and divided Optional: parmesan cheese Preheat oven to 375°F. While the oven is preheating, saute garlic, onion, and leeks in olive oil over medium-high heat. When onions become translucent, add the asparagus. Continue to saute until all veggies are softened, about 7 minutes. Add pepper, salt and chili flakes. Turn off the heat. In a medium-sized bowl, add quinoa and the veggie saute. Mix to combine, adding half of the parsley. Set aside. To prepare the peppers, cut lengthwise and remove the stem, seeds, and ribs. Stuff the quinoa and veggie mixture into the peppers so it domes above the rim of the pepper. Top with a sprinkle of parmesan cheese, if desired. Bake for 30 minutes, then broil for 5 minutes. Remove from the oven, sprinkle with leftover parsley, and serve immediately. The post Quinoa Stuffed Bell Peppers appeared first on Meatless Monday.

9 Grilling Recipes for a Tasty Meatless Labor Day

August 31 2015 Meatless Monday 

9 Grilling Recipes for a Tasty Meatless Labor DayLabor Day is almost here, and that means friends and family will soon be gathering around the grill for picnics, block parties and backyard cookouts. This year, bring some delicious meatless recipes to your celebration with fruits, veggies, and even pizzas for the grill! Since Labor Day is celebrated on a Monday, here are nine hand-picked recipes from Meatless Monday Bloggers to help get you started. These clever and inventive ideas for a meatless Labor Day will have you firing up the grill in no time! First time grilling a meatless meal, or just getting started with barbecue in general? We asked Karen Caplan, President & CEO of Friedas Specialty Produce, for tips on grilling fruits and vegetables. Simple grilling hacks like making aluminum foil packets, re-purposing cooling racks from the kitchen, and using skewers for those unusually-shaped foods, are just a few of the methods she recommends.  Click here to learn all her tips and tricks for using the grill to cook up delightful meatless dishes quickly and easily.   Grilled Mango Skewers with Lime, Feed Me Phoebe   Grilled Peach Summer Slaw, Confessions of a Mother Runner   Grilled Potato and Kale Pizzas, The Kids Cook Monday   Grilled Tofu Tostadas with Tomato-Mango Salsa, Grab a Plate   Jamaican Jerk Grilled Vegetables, Craving Something Healthy   Grilled Stone Fruit Salad, The Kids Cook Monday   Mexican Corn on the Cob, Healing Tomato   Grilled Teriyaki Tofu and Vegetable Kabobs, Mommy & Love   Grilled Watermelon Feta Salad, The Kids Cook Monday   Hungry for more? Some folks just can’t wait to enjoy a savory burger straight off the grill. With meatless recipes for burgers of from lentils, beans, shiitake mushrooms, nuts, and squash, there are plenty of options to try in our 15 Mouthwatering Meatless Monday Burgers post. Remember: just because the grill is part of the Labor Day cooking tradition, that doesn’t mean meat is the only option! Happy Labor Day! The post 9 Grilling Recipes for a Tasty Meatless Labor Day appeared first on Meatless Monday.

United Kingdom/Denmark

August 27 2015 Meatless Monday 

Sir Paul McCartney has been travelling to raise awareness for Meat Free Monday. Recently he participated at the Kodfri Mandag /­­Meat-Free Monday U.K. event “Stop Global Shawarming” with meatless shawarma at Roskilde Festival. Kodfri Mandag – Meatfree Monday, Denmark on Facebook The post United Kingdom/­­Denmark appeared first on Meatless Monday.

Making Headlines with Meatless Monday in 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 Making Headlines with Meatless Monday in Israel appeared first on Meatless Monday.

Tangy Cucumber-Dill Salad

August 24 2015 Meatless Monday 

The sour tang of this refreshing salad will wake up your taste buds with the flavors of summer. Using goat’s milk yogurt lends a flavor similar to feta cheese, but go ahead and substitute plain regular yogurt if goat’s milk isn’t available. This recipe comes to us from Kait of Chickadee Says. Serves 1-2 - 4 cups cucumber, sliced paper-thin - 1 cup red onion, sliced paper-thin - 1/­­4 cup dill, de-stemmed - 1/­­2 cup plain goat’s milk yogurt - 1 tablespoon lemon juice - 1 garlic clove, minced - Salt and pepper to taste Combine yogurt, dill, lemon juice, garlic, salt, and pepper in a small bowl. Whisk well to combine. Pop in the refrigerator. Using a very sharp knife or mandolin cut cucumbers, length-wise, and red onion into paper-thin slices. Combine cucumber and onion in large bowl. Toss well. One or two tablespoons at a time add chilled dressing to the veggies. Add dressing and toss until you like the consistency of the salad. Serve chilled and enjoy! The post Tangy Cucumber-Dill Salad appeared first on Meatless Monday.

Preserve Summer Produce the Easy Way: Freeze it!

August 24 2015 Meatless Monday 

Preserve Summer Produce the Easy Way: Freeze it!Make tasty meatless meals with summer produce all year long! Summer is a wonderful time to sample new fruits and vegetables – but how can you enjoy those flavors all year long? Preserve your summer favorites quickly and easily by freezing them! Use one of these three methods to freeze your particular produce for the colder months.   Individual Quick Freeze Begin by washing and drying small, fleshy fruits like fresh berries or tomatoes. Place each fruit on a baking sheet and lay flat in a freezer. Make sure each item of produce has space and isnt touching its neighbors - if they are touching when they freeze, youll have to use them all at once. Allow the produce to freeze thoroughly over 2-4 hours. Once frozen, move your fruits to an airtight container or freezer storage bag. For more on freezing and using berries, click here.   Blanch and Freeze Some fruits and vegetables like squash and zucchini should be quickly blanched before freezing. To blanch, bring a large pot of water to a boil and have a bowl of ice water standing by. Clean and chop your veggies, boil them for about one minute, then quickly remove and place straight into the ice water. Pat dry, freeze, and store. You can also blanch cooking greens in the microwave, and peaches can be blanched whole – just slit the skin of the fruit before boiling. For more about how blanching helps preserve your food, click here.   Freeze in Liquid Fresh summer herbs can be easily preserved by freezing them in liquid. Clean your herbs and chop or dice them to a small, manageable size. Pour a teaspoon of each herb into the molds of an ice cube tray, and then add a cooking oil like olive or canola oil. Make sure the herbs are saturated with liquid, then allow them to freeze solid. Pack away your produce and keep frozen for later use. For more on preserving herbs, click here.   There are a few foods that shouldn’t go in the freezer, but many fruits and veggies can be preserved with minimal preparations and supplies. Thawed produce works wonderfully in a variety of recipes from soups and sauces to baked goods. For more information on what to freeze click here, and find out more about cooking with frozen foods here.  Frozen foods can last several months in the freezer, giving you the opportunity to enjoy the flavors of summer in your meatless meals all fall and winter long! The post Preserve Summer Produce the Easy Way: Freeze it! appeared first on Meatless Monday.

Eggplant Three Ways

August 17 2015 Meatless Monday 

Looking for a new way to try eggplant this summer? Take your pick from this terrific trio of recipes from Executive Chef Jason Weiner who features prix fixe Meatless Monday menus each week at his terrific trio of restaurants: Almond NYC, Almond Bridgehampton and Almond Tribeca! Each recipe yields 6 servings. Eggplant Fritters with Goat Cheese Ingredients - 1 Large Italian Eggplant (peeled and small dice) -  1/­­2 medium yellow onion (small dice) - 1 clove garlic (minced) - 2 Tbs. olive oil -  1/­­4 cup grated Parmesan cheese - 2 Tbs chopped flat parsley - 2 Tbs + 1 cup of Panko breadcrumbs - Salt and Pepper to taste - 1 cup all purpose flour - 4 beaten eggs - 1 qt. canola oil for frying -  1/­­4 cup soft goat cheese   Preparation In a heavy bottomed sauté pan, sauté the eggplant, onions, garlic in the olive oil until the vegetables take on a golden color. Allow to cool and fold in the parsley, cheese, 2 tbs of Panko, salt and pepper Prepare the flour, eggs and remaining Panko in three separate bowls. Form the eggplant mix into patties and bread them by tossing them first in the flour, then eggs, and finally the bread crumbs. In a deep heavy bottomed sauce pot,  bring your frying oil to about 325 degrees. Fry the fritters in batches until they are golden brown and blot them on paper towels. Anoint with a dollop or schmear of goat cheese and serve piping hot. Caponata Ingredients - 5 tablespoons olive oil - 1 1/­­2 pound eggplant (unpeeled, cut into 1/­­2-inch cubes) - 1 medium red onion (cubed) - 2 ribs celery (large dice) - 4 large garlic cloves (chopped) - 14 1/­­2 ounce can diced tomatoes with Italian seasonings in juice - 2 tablespoons sugar - 3 tablespoons red wine vinegar - 2 tablespoons drained capers - 1/­­3 cup chopped fresh basil   Preparation Heat oil in heavy large pot over medium heat. Add eggplant, onion, celery and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar, sugar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Serve  at room temperature on grilled bread. (Caponata can be made 2 days ahead. Cover and chill.) Baba Ghanoush Ingredients - 1 ?large eggplant -  1/­­4 ?cup mayonnaise, plus more as needed - 3 ?garlic cloves (minced) -  1/­­4  cup fresh lemon juice, plus more as needed - 1 ?pinch ground cumin - ?salt, to taste - 1 ?tablespoon extra virgin olive oil -  1/­­2 teaspoon smoked paprika   Preparation  Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the 1/­­4 cup tahini, the garlic, the 1/­­4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/­­or lemon juice, if needed. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the smoked paprika. Serve at room temperature on a warm crouton or cracker. The post Eggplant Three Ways appeared first on Meatless Monday.

15 Exceptional Eggplant Recipes for Meatless Monday

August 17 2015 Meatless Monday 

15 Exceptional Eggplant Recipes for Meatless MondayTry a New Twist on Eggplant this Meatless Monday Fresh vegetables make for delicious meatless meals, especially now that eggplant is in season. If youve never had eggplant before, now is the time to try it - and if you have had it before, now is the time to try it in one of these exciting recipes!   Hearty and versatile, eggplant compliments a huge variety of spices and blends perfectly into a number of classic, multi-cultural recipes. Weve collected eggplant recipes from Meatless Monday bloggers to help get you started exploring all the culinary possibilities this meatless staple has to offer. Get them now while theyre in season to enjoy their sun-ripened flavor at the peak of freshness! Summer Ratatouille | Cearas Kitchen   General Tsos-Style Eggplant Stir-Fry | Jackie Newgent, RDN   4-Ingredient Vegan Eggplant Balls | C it Nutritionally   Eggplant Rollatini | The Mountain Kitchen   Eggplant Fries with Tzatziki Sauce | Food, Pleasure & Health   Grilled Eggplant Quinoa Stacks | Craving Something Healthy   Superfood Eggplant Lasagna | Fuel Your Future with Tina Muir   Grilled Onion Eggplant Sandwiches | Grab A Plate   Kale Salad with Crispy Eggplant | Bean a Foodie   Turkish Eggplant Casserole | Feed Me Phoebe   Persian Eggplant Stew | In My Bowl   Sumac Grilled Chinese Eggplant | Joy Foodly   Hot Caponata over Spaghetti | The Fit Foodie Mama   Baingan Aloo Methi in Coastal Korma Curry | SimplyVegetarian777   Pine-Nut-Crusted Eggplant and Sauteed Broccolini | Cooking PlanIt   Hungry for some more excellent eggplant recipes? Download the Meatless Monday Eggplant e-cookbook from our friends at Dominex Natural Foods! The post 15 Exceptional Eggplant Recipes for Meatless Monday appeared first on Meatless Monday.

Don’t Toss The Greens! 6 Ways to Use Stalks & Stems in Meatless Meals

August 10 2015 Meatless Monday 

Don’t Toss The Greens! 6 Ways to Use Stalks & Stems in Meatless MealsGreens, stems, and stalks often get forgotten, but they have immense nutrition and flavor to offer. With a few exceptions (like rhubarb, whose stems are edible but leaves are toxic), most edible plants can be cooked and eaten from root to stem. The next time you prep veggies for your meatless meal, make sure to keep the greens! Kale and Chard Stalks The first step in prepping most kale and chard recipes is to remove the coarse, thick stems. These stems can be sautéed as a side dish or pickled with a brine of spices and vinegar. Cut your stems lengthwise for spear-style pickles or break them down in a food processor to ferment them kimchi-style. Radish Greens Like most tasty root vegetables, radishes have flavorful leafy greens. These greens can be eaten fresh in a salad or sandwich, and are hearty enough to steam or sauté. The flavorful leaves can also be blended into soups or combined with oil, nuts, hard cheese and garlic for a simple, flavorful pesto! Mushroom Stems While the stems of edible mushrooms arent greens per-say, they can be delicious! Most recipes call for the caps of Crimini or Portobello mushrooms, but the stems can be diced and added to stir-fry, stuffing, omlettes, or duxelles. Tougher Shitake stems can add a lot of flavor to vegetable broths. Beet Greens Beet greens can taste a little bitter when eaten fresh, a quality that makes them ideal for blanching, wilting, and steaming. Light cooking helps break down the toughness and offset their bitterness. Dress wilted greens with a dash of vinaigrette, slivered nuts, or shaved hard cheese for texture and taste. Broccoli Stalks Broccoli stalks are firm and thick with a mild flavor, making them perfect ingredients to add body to your favorite recipes. Peel the woody skin away and the remaining stalk can be grated for a fresh and zesty broccoli slaw, sliced into veggie sticks, or copped up and added to stir-fry blends. Carrot Tops Carrot tops can be slightly bitter and add depth of flavor to dips and spreads. These greens shine when mixed with other fresh ingredients in hummus, pesto, and tabbouleh recipes. Finely mince your carrot greens (or run them through a food processor), add them your favorite dip recipe, and enjoy!   Working with an unusual vegetable greens, stems or stalks? Try these tips: - Put your clean greens, stems, roots, or peels into a freezer bag. When you have several cups of scraps saved up, add them to a pot of boiling water to build a delicious vegetable stock. - Scraps blend well into juices and smoothies. Want to keep that smoothie sweet? Add extra fruit. Adding bitter veggie scraps? Balance it with a little dairy. - Sturdy vegetable peelings can be deep fried and sprinkled with salt for satisfying chips. - When in doubt, toss your unusual food with olive oil and roast until fork-tender. Add salt and pepper to taste and enjoy! The post Don’t Toss The Greens! 6 Ways to Use Stalks & Stems in Meatless Meals appeared first on Meatless Monday.

9 Farmers Market Veggies that Put Protein on Your Plate

August 3 2015 Meatless Monday 

9 Farmers Market Veggies that Put Protein on Your PlateNational Farmers Market Week, August 2-8, is a wonderful time to explore the markets in your community and plan new and exciting meatless meals with local fruits and veggies. In honor of the week-long celebration, we’ve put together this list of protein-packed produce to look for at the market and add to your menu plan. These delicious (and nutritious) veggies make it easy to create balanced meals for Meatless Monday!     1. Green Peas At the farmers market youll often find fresh-picked green peas still in the peapod. Peas have a powerful serving of protein - up to 9 grams of per cup when cooked -and are also rich in fiber, potassium, iron, zinc, folate, B vitamins, vitamin A and vitamin K. Make them the star of your entrée or add them to soup, salad, or stir fry.       2. Broccoli Farm-fresh broccoli is as rich in flavor and fiber as it is in protein. Broccoli can be enjoyed raw, steamed, roasted, stir-fried, baked in casseroles or stirred into soups. Broccoli provides over 5 grams of protein per cup and plenty of vitamin A, niacin, vitamin E, vitamin C and vitamin K and high levels of potassium, calcium and phosphorus.     3. Mushrooms Mushrooms are a protein-rich food but are better known for their savory flavors, meaty textures, and versatility in the kitchen. On their own one cup of raw mushrooms has roughly 2 grams of protein – add them to dishes with other veggies for even more flavor and vegetable protein. Ask farmers in your local market which varieties you should try.       4. Brussels Sprouts If youve never seen brussels sprouts fresh on the stalk, youve got to find them in person at your farmers market this season. This tiny, protein-packed (about 4 grams of protein per cup) cruciferous vegetable may have gotten a bad rap in popular culture, but youll love what happens when you roast them with a little olive oil and your favorite spices.         5. Asparagus Asparagus is a wonderful vegetable for summer being perfect for the grill, roasting, quick blanching, or even eating raw. This veggie contains up to 4 grams of protein per cup and also adds a lot of fiber and minerals like potassium, calcium, iron, folate and chromium to your meal. Asparagus looks fancy, but its an easy-to-cook nutritional powerhouse.         6. Artichokes Artichokes might be known for their flavor and fiber content, but they have substantial protein to offer as well (roughly the same as spinach). These flowers can be blended, steamed, roasted, or transformed into a delicious dip. Get fresh artichokes at the farmers market and your dinner guests will be more than impressed with a meatless spread.       7. Spinach Spinach is probably the most famous protein-rich veggie in the bunch; this vibrant seasonal green is not to be missed. Spinach shines as a raw ingredient in salad, sautéed with other veggies, or blended in green juices and smoothies. With over 5 grams of protein per cup, spinach makes getting your daily servings of protein easy.         8. Kale Kale is a versatile, protein-filled green that works well in everything from salads and smoothies to soups and casseroles. With nearly as much protein per serving as spinach, kale offers fiber, vitamin A, and more vitamin C per serving than oranges. Farmers cultivate a variety of types of kale, including curly, frilled, and textured dinosaur leaves.         9. Cauliflower A cruciferous cousin of broccoli, cauliflower makes a moderate protein impact of its own while adding texture and body to meatless meals. Cut your fresh head of cauliflower into thick slices width-wise to make cauliflower steaks, chop into florets and swap in for broccoli in your favorite recipes, or mash it with potatoes to a less starchy alternative.       Farmers markets offer a huge variety of protein-rich foods to make your Meatless Monday fresh, tasty and healthy. Stop by your local market to find even more ideas for delicious meals this season! The post 9 Farmers Market Veggies that Put Protein on Your Plate appeared first on Meatless Monday.

Renowned Mexican Restaurant Joins Meatless Monday

August 3 2015 Meatless Monday 

Renowned Mexican Restaurant Joins Meatless Monday With four locations in Manhattan and restaurants in Fort Lauderdale and Atlantic City, Dos Caminos is a go-to place for great Mexican food and good times. One major reason for their success: Executive Chef Ivy Stark, now in her 13th year there.   Shes an expert on authentic Mexican cuisine, and has even authored two books about it; one on Mexican Street Food, the other on a topic we all love - tacos! Unfortunately Mexican food in the U.S. has been associated with Tex Mex food, which is completely different cuisine, said Chef Stark in a recent interview with us. Its a lot of melted cheese and fried stuff. And while we all crave that sometimes, its not really what you get in Mexico. In Central Mexico you wont see melted cheese at all. Youll see crumbled fresh cheese, which is quite light, and a lot of vegetables. Generally the dish is about the sauce and the vegetables and maybe a very small piece of meat. Also, theres 2000 miles of coastline surrounding Mexico so theres a ton of seafood. Its actually really easy to eat healthy Mexican food. Chef Starks love for Mexican food came from traveling there every year on family vacations. Now I go, specifically to study, at least once a year, generally to a different region. Last year I went to the Yucatan which was eye-opening because its completely different from the rest of Mexico...different dishes and different cooking methods. Im going again in a few weeks so Im really excited about that. In addition to her passion for authentic Mexican cuisine, Chef Stark is also dedicated to sourcing food thats local and organic. Were lucky to be surrounded by great farms in Long Island, New Jersey and upstate New York, and we get the majority of our produce from those farms, said Chef Ivy. The farm truck from Baldor brings the farmers market to us. The decisions about which dishes to change out seasonally often revolve around the produce and what she can source locally. By buying locally and organically we help the planet...I wont buy squash blossoms from Europe because I can get great squash blossoms here in NY. And if theyre not available in NY, Im not going to get them. Chef Stark and Dos Caminos are committed to nutrition and sustainability, which led them to partner with the consultant group SPE Certified. I work directly with their nutritionist to certify that the dishes contain nutrient-dense ingredients, that we use clean cooking methods, and that the dishes contain as little saturated fat as possible, she said. When asked what prompted her interest in Meatless Monday, she replied, Ive always been very interested in vegetables, for my own diet...and thats what people want to eat right now. Meat-eaters like myself want to find great vegetarian dishes. She also said that cooking vegetables helps make her more creative as a chef. Working with vegetables is challenging because theres such a tremendous variety of them. Where do I start? You have pork, you have chicken, you have different cuts of meat, but you dont have the variety you have with vegetables and the opportunity to be as creative. In her spare time - as if an Executive Chef has any - shes a marathon runner. Its not easy to find time to train but you have to make it happen. Obviously the long runs happen on days off. I also use my commute as my run. From home to this location is 4 miles exactly. 5 miles to our 3rd avenue location. Shes one health-focused chef. Dos Caminos now has a special menu highlighting the Meatless Monday dishes theyre serving each Monday. Some are regular menu items, others are made specially that day. Im encouraging the chefs on Monday to run vegetarian specials and theyre excited about that because they love vegetables. Keep an eye out for a new Dos Caminos location in Times Square, coming in September. For those who live too far away to enjoy a Meatless Monday lunch or dinner at Dos Caminos, Chef Ivy has given us her recipe for Calabacitas Tacos. We even have a short video of her preparing it.     The post Renowned Mexican Restaurant Joins Meatless Monday appeared first on Meatless Monday.

Tahini Quinoa Bean Salad

July 27 2015 Meatless Monday 

Tahini, lemon juice and a little chipotle powder make a sour spicy seasoning for heart-healthy quinoa. Green onions, snow peas and bell peppers make a delightfully crunchy contrast to the cooked beans and grains in this satisfying winter salad.This recipe comes to us from Kristina of FormerChef.com. Serves 10 For the salad: - 4 cups low sodium vegetable stock - 2 cups red quinoa*, rinsed well and drained - 1 tablespoon olive oil - 8 ounces crimini mushrooms, sliced - 2 cups cooked beans of choice, cooled - or - 2 cups canned beans of choice, rinsed and drained - 1/­­2 cup green onion, sliced - 2 stalks celery, diced - 1 cup snow peas, sliced - 1/­­2 red bell pepper, diced - 1/­­2 yellow bell pepper, diced For the tahini chili dressing: - 1/­­4 cup tahini paste** - 4 ounces olive oil - 2 ounces lemon juice - 1/­­2 teaspoon chipotle chili powder - salt, to taste **Quinoa is a heart-healthy grain as well as a complete protein. It can be found in the grain section of most grocery stores. Feel free to substitute brown rice if you cant find quinoa. **A sesame seed paste found in health food section or the health food or specialty section of most grocery stores. To make the salad: Pour 4 cups of vegetable stock in a large pot over medium high heat heat. Bring to a boil, turn heat down to low and continue cooking for 15 minutes, or until all the water is absorbed and the quinoa is soft. Spread the quinoa on a baking sheet to cool. Place the oil in a large sauté pan over medium high heat. Add the mushrooms and cook 4-6 minutes, or until the mushrooms have browned and all the moisture has evaporated. Set aside to cool. Combine the quinoa, beans, mushrooms, green onion, celery, snow peas and bell peppers together in a large bowl. To make the tahini chili dressing: Whisk together the tahini paste, olive oil and lemon juice. Season with chipotle chili powder and salt to taste. To complete the Tahini Quinoa Bean Salad: Toss the salad so that all ingredients are evenly distributed. Season the servings with dressing to taste and enjoy. The post Tahini Quinoa Bean Salad appeared first on Meatless Monday.

8 Great Gazpacho Recipes for Summer

July 27 2015 Meatless Monday 

8 Great Gazpacho Recipes for SummerStay cool this Meatless Monday with Gazpacho Summer is in full effect and that means cool foods are on the menu. This includes gazpacho, a soup that is typically made with raw produce and served cold. A dish with ancient roots, gazpacho was originally prepared using a mortar and pestle. These days a blender or food processor will do the trick, but the essence of the dish remains the same. It’s a nourishing meal on a hot summer day, and will keep you cool while still delivering a hefty dose of fruits and veggies. While the most popular version of the dish features tomatoes, peppers and cucumbers, almost any type of produce can be incorporated with a little creativity. Remember this tip from Food52: “If the vegetables pair well in a salad, they’ll probably pair well here.” And “When in doubt, color coordinate!” Ready to find the gazpacho that will makes your taste buds sing? Take a look through these tasty and inventive recipes from Meatless Monday Bloggers and friends. From a light and bright watermelon base to a creamy garbanzo bean version, there’s something for everyone! Watermelon Gazpacho| So Hungry I Could Blog Roasted Peppers and Tomato Gazpacho| Food, Pleasure & Health Avocado Gazpacho Soup | Cooking Stoned Mango Cucumber Gazpacho | The Gourmand Mom Tomato Watermelon Gazpacho | Joy Foodly Zesty Jalapeno Gazpacho | Tomato Wellness Green Tomato Gazpacho | Kalyns Kitchen Garbanzo Gazpacho | The Picky Diet Hungry for more ideas? Visit our Chilled Soups and Summer Cookout Pinterest boards for delicious Meatless Monday inspiration from across the web.  The post 8 Great Gazpacho Recipes for Summer appeared first on Meatless Monday.

Thai Tempeh Tacos

July 20 2015 Meatless Monday 

Tempeh is a whole soybean product that originated in Indonesia. Similar to tofu, tempeh is often a staple in vegetarian diets because of it’s rich protein and fiber content. It has an earthy flavor and readily absorbs flavors when it is marinated or sautéed. This recipe comes to us from Kayli and James of The Plant Eaters’ Manifesto. Serves 8 Quick-pickled Cabbage: 1 cup white vinegar 1 cup water 2 tablespoons sugar 1 tablespoon salt 3/­4 lb. purple cabbage (about 1/­2 a medium head) Roasted Sweet Potatoes and Tempeh: 2 large sweet potatoes 2 block of tempeh 1 tsp.  olive oil Peanut Sauce: 6 tablespoons peanut butter 3 tablespoons low-sodium soy sauce 3 tablespoons rice vinegar 1 teaspoon honey 8 corn tortillas For quick-pickled cabbage: Combine all ingredients except cabbage in a saucepan and heat until liquid begins to simmer. Thinly slice cabbage and place in a bowl. Pour hot liquid over shredded cabbage and refrigerate for several hours or overnight. For roasted sweet potatoes and tempeh: Preheat oven to 450F. Dice sweet potatoes and tempeh into bite-sized pieces. Toss with a drizzle of oil. salt and pepper. Roast for 25 minutes or until they begin to brown. For peanut sauce: Combine sauce ingredients and microwave for 30 seconds. Stir mixture until a smooth sauce forms, adding water a tablespoon at a time until it reaches a thin, potable consistency. In a large bowl, toss roasted sweet potatoes and tempeh with the peanut sauce. Pile tempeh-sweet potato mixture into tortillas and top with Quick-pickled Cabbage and other optional ingredients. The post Thai Tempeh Tacos appeared first on Meatless Monday.

TEDx Video: Making Headlines with Meatless Monday in Israel

July 13 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 TEDx Video: Making Headlines with Meatless Monday in Israel appeared first on Meatless Monday.

Buffalo Chickpea Lettuce Wraps

July 6 2015 Meatless Monday 

These quick wraps will satisfy your craving for spicy, tangy Buffalo sauce while still packing in a hefty dose of nutrititious fiber and protein from chickpeas and black beans. This recipe comes to us from Tina of Fuel Your Future with Tina Muir. Makes 8 wraps For the Buffalo sauce: - 1/­­3 cup hot sauce - 1/­­4 cup butter - 1 tbsp. vinegar - 1/­­2 tbsp. worcestershire sauce - 1/­­8 tsp. garlic powder - 1/­­2 tsp. cornstarch To complete the wraps: - 1 large head of romaine - 3/­­4 cup chickpeas - 1/­­4 cup black beans - 1 large tomato, diced - 1 avocado, diced - 1/­­4 cup blue cheese, crumbled Add the buffalo sauce ingredients to a small saucepan. Heat over a medium high heat. Once the butter has melted, stir in the chickpeas. Simmer for 10 minutes, stirring often. Serve all the ingredients on top of the leaves of romaine, and enjoy immediately. The post Buffalo Chickpea Lettuce Wraps appeared first on Meatless Monday.

9 Odd-Ball Vegetables to Try This Summer

July 6 2015 Meatless Monday 

9 Odd-Ball Vegetables to Try This SummerTrying a new food is exciting; especially if its a vegetable youve never seen before. But what is it called? How can you prepare it? And really... what is it? Farmers market odd-balls are a delicious way to make your Meatless Monday extra special or punch up a meal any day of the week. Kohlrabi Image Credit: Shape.com This farmers market favorite is a leafy green with a thick, bulbous stem about the size of a baseball. Try the greens in your favorite kale or collards recipes, and enjoy the stem raw or cooked, just like a turnip (simply peel off the woody skin first). Daikon Radishes Image Credit: Shape.com These white root veggies have a spicier kick than many other radishes, and can be over a foot in length! Like more typical radishes, they can be eaten raw on salads, sautéed in stir-fry blends, or roasted. Garlic Scapes Image Credit: Shape.com These curly, woody greens sprout from the everyday garlic bulbs you know from the grocery store. You can use scapes to replace garlic (one whole scape is roughly one cloves worth of flavor) or you can poach, stir fry, steam, or even grill them. Ramps (Wild Leeks) Image Credit: Shape.com Ramps pack a flavorful punch and taste like a blend of garlic, chives and scallions. The whitish bulbs are perfect for pickling, while the green stalks can be prepared in any way that youd cook scallions or traditional leeks. Hakurei Turnips Image Credit: Shape.com These roots can grow up to the size of a softball, and the bulbs have a mildly sweet flavor. Try them raw on a salad or roast them for a more intense sweetness. Pick up a bunch with healthy greens and you can steam or braise those for a tasty side dish! Purple Potatoes Image Credit: Takepart.com These potatoes cook up like red new potatoes, making them ideal for colorful potato salads or a strikingly violet mash. To make their color even stronger, try adding a little lemon juice as you cook them. Romanesco Broccoli Image Credit: Takepart.com More like cauliflower broccoli, this cone-shaped veggie has a milder, sweeter flavor than standard white cauliflower. Try roasting to enhance its flavor or using it as a cauliflower replacement in your favorite recipes. Purple Carrots Image Credit: Takepart.com These violet cousins of the orange carrot have the same flavor and can be enjoyed in the same ways: raw, steamed, roasted, and more. Their bright purple color tends to bleed when cooked, so be ready for your dishes to have a purplish-pink hue! Manioc Image Credit: Firstwefeast.com This tuber is long (many are over a foot long when harvested) with a brown skin. Also known as cassava or yuca, manioc is ideal for mashes or fritters. A ground meal made from dried manioc can be used as a thickener in sauces and puddings. Hungry for more? Check out these meatless recipes perfect for summer meals and snacking. The post 9 Odd-Ball Vegetables to Try This Summer appeared first on Meatless Monday.

Stir Fry Zen Crunch Bowl

June 29 2015 Meatless Monday 

This recipe is perfect for summer because it can be served as a hot or cold dish! If you like your salad to have crunch this is definitely a recipe for you. Cashews not only provide the crunch you crave but also heart healthy monounsaturated fats. This recipe comes to us from Meatless Monday blogger Christin of Veggie Chick. Serves 4 - 2 cups cooked millet, quinoa or brown rice - 1 tablespoon sesame oil - 1 crown broccoli, broken into florets (about 2 cups) - 1 1/­­2 cups shredded carrots - 1 cup snow peas -  1/­­2 cup vegetable stock - 2 cups asian greens (or kale and spinach) - salt and pepper, to taste - 1 1/­­2 cups red cabbage, chopped (about 1/­­4 of a cabbage head) - 1 cup roasted cashews For the Crispy Asian Roasted Chickpeas: - 15-ounce can chickpeas (garbanzo beans), rinsed and drained -  1/­­2 tablespoon sesame oil -  1/­­4 teaspoon ground ginger -  1/­­4 teaspoon garlic powder -  1/­­8 teaspoon ground sea salt For the Dressing: - 1 tablespoons miso paste (yellow) - 1 tablespoon lemon juice - 1 teaspoon fresh ginger - 2 tablespoons tamari or soy sauce -  1/­­8 teaspoon ground sea salt - 1 tablespoon rice vinegar - 2 teaspoons agave syrup (or honey) Cook millet, quinoa or brown rice and set aside. You’ll need about 2 cups cooked for this recipe. Preheat oven to 400 degrees. Rinse chickpeas with water and pat dry with a couple of paper towels. In a medium bowl, add sesame oil, ground ginger, garlic powder, and sea salt. Add chickpeas and stir to coat. Place the chickpeas on a baking sheet and bake at 400 degrees for 30-35 minutes, stirring midway through, until brown and crispy. Let cool. Add sesame oil to a large pan or wok over medium high heat. Add broccoli and cook for 3 minutes, stirring occasionally. Add carrots, snow peas and vegetable stock. Stir and cook for 5 minutes. Add greens and cook another 2 minutes or until greens are wilted. Remove from heat. Sprinkle with salt and pepper. To make the dressing, combine miso, lemon juice, fresh ginger, tamari, sea salt, rice vinegar, and agave syrup. Stir with a small whisk. In a bowl, scoop into different sections: millet, quinoa or brown rice, broccoli/­­snow pea mixture, red cabbage, roasted chickpeas, and cashews. Drizzle with sauce and serve.   The post Stir Fry Zen Crunch Bowl appeared first on Meatless Monday.

New Eat Well Guide Makes Finding Good Food Easier

June 29 2015 Meatless Monday 

New Eat Well Guide Makes Finding Good Food Easier On June 23, GRACE Communications Foundation released the new Eat Well Guide, the largest online directory of sustainable food vendors in the country. The free resource features over 25,000 hand-picked restaurants, farms, farmers markets, food co-ops and other purveyors of local, sustainably produced food, spanning the entire United States. The guide allows people to search by location or category so they can find food they know was produced in a safe, humane and sustainable manner. How many people will it benefit? A 2014 poll by Cone Communications revealed that 83% of Americans consider sustainability when buying food and 81% would like to see more options that protect the environment. This demand is evident in the enormous increase in farmers markets over the last 20 years, which are up 370% from 1994 and 123% from 2004. People want locally grown, sustainably produced food, so were making it easier for them to find it, said Dawn Brighid, project director of the Eat Well Guide. Most American shoppers take into account where their food came from when theyre grocery shopping. They want to support food producers who are doing their best by their customers, their workers and the planet. In addition to fulfilling a vital need for consumers, the Eat Well Guide helps sustainable food producers and retailers reach individuals beyond their usual customer-base, providing a much-needed marketing boost to small farms, farmers markets, restaurants and food co-ops that are often outmuscled by large food corporations huge advertising budgets. We know that sustainable food vendors offer products that consumers want, but its difficult to compete with the enormous advertising budgets of industrial food producers, said Chris Hunt, food program director at GRACE. The Eat Well Guide helps to level the playing field by making it easy for consumers all around the country to find these sustainable food vendors for free. To be included in the Eat Well Guide, farms must use sustainable practices to produce food while protecting the environment, human health, workers, surrounding communities and animal welfare. Restaurants, markets, food co-ops and other businesses must demonstrate a sincere commitment to sourcing local, sustainably produced food. The guide also lists education and advocacy organizations that work to improve our food system, so you can find whos active in your area. The Eat Well Guide can help even seasoned sustainable food enthusiasts find new options close to home, or lead the way to new local food scenes while traveling. Users might even stumble upon one of the largest rooftop farms, a late night farmers market or a sustainable food truck. You can also suggest a listing to help the Guide continue to grow and evolve. For consumers, the Eat Well Guide eliminates the guessing game and helps them find sustainable food options no matter where they are. So if youve always wished you could pull up a map of nearby sustainable food spots - well, wish granted!       The post New Eat Well Guide Makes Finding Good Food Easier appeared first on Meatless Monday.

Honey Vanilla Poached Pears

June 22 2015 Meatless Monday 

A fresh piece of fruit can make for the most simple, satisfying dessert, but fruit is sometimes overlooked in winter. This recipe is a great way to take advantage of fruit year round. Simmering pears in vanilla honey syrup will warm your kitchen and delight your taste buds. This recipe comes to us from Laura Sampson of Hey, Whats for Dinner Mom? Serves 4 - 1/­­2 cup honey - 1 vanilla bean - 4 ripe DAnjou pears Equipment note: A 9 inch x 4 inch deep saucepan is recommended to poach small DAnjou pears. If youre using larger pears, make sure the saucepan is wide enough to fit all four pears and deep enough to cover the pears in 4 cups water. Bring 4 cups of water and the honey to a boil in a small, deep saucepan over medium-high heat. Turn heat down to medium-low. Split the vanilla bean down the center lengthwise using a paring knife or spoon. Scrape the out the vanilla bean seeds and stir into the honey water mixture along with the scraped pod. Add the pears to the pot. Simmer the pears for about 10 minutes, or until they become soft, but not mushy. Transfer the pears to 4 bowls. Increase heat to medium high and cook the syrup for 10-15 minutes, or until the syrup has reduced and thickened. Pour the syrup over each pear. The post Honey Vanilla Poached Pears appeared first on Meatless Monday.

Orange Blueberry Banana Pancakes

June 22 2015 Meatless Monday 

Pancakes are stacked with banana and brown sugar in between. Orange slices, blueberries, dollops of yogurt and fresh mint leaves top these fruit flapjacks. This recipe comes to us from Tracy of veggie.num.num. Serves 6 For the pancakes: - 2 cups self-rising flour* -  1/­­2 cup wholemeal or stone ground plain flour - 2 tablespoons sugar - 2 1/­­2 cups nonfat milk - 3 ounces butter, melted and cooled - or - 3 ounces non-dairy butter substitute, melted and cooled - 1 egg, lightly whisked - a little extra butter or non-stick cooking spray, for the skillet To complete the Orange Blueberry Banana Pancakes: - 16 ounces Greek yogurt - a little lemon juice, for preparing the bananas - 3 bananas, sliced diagonally - 4 teaspoons brown sugar** - 1 orange, sliced into rounds - 1 basket blueberries - maple syrup**, for drizzling - 12 fresh mint leaves, for garnish *Self-rising flour can be found in the baking section of most grocery stores, but its quick and easy to make your own from all-purpose flour. **optional To make the pancakes: In a large bowl sift the self-rising flour together with the stone ground flour. Add the sugar and stir to combine. Make a well in the center and add the milk, melted butter and whisked egg. Mix until all ingredients are combined and the batter is smooth. Prepare a skillet very lightly with a little extra butter or cooking spray and put over medium heat. When skillet is heated, add 2 tablespoons of batter to the pan. Cook for about 2 minutes, or until bubbled begin to appear. Carefully flip pancakes over with spatula and cook for another minute. Transfer finished pancake to a warmed plate and cover with a towel. Repeat process until youre out of batter. Makes 10-12 pancakes. To complete the Orange Blueberry Banana Pancakes: Spread each pancake with a little Greek yogurt. Squeeze a little lemon juice over the sliced bananas. Stack the pancakes in 2s with banana slices and brown sugar in between the pancakes in each stack. Top each stack with 2 slices of orange and a good dollop of Greek yogurt. Drizzle with maple syrup if using and finish with blueberries and fresh mint leaves. The post Orange Blueberry Banana Pancakes appeared first on Meatless Monday.

Meatless Monday Releases FreeE-Cookbook for Schools

June 22 2015 Meatless Monday 

Meatless Monday Releases FreeE-Cookbook for SchoolsThis week Meatless Monday released a beautifully designed, free collection of 30 meatless lunch recipes called Meatless Monday Goes to School. The e-cookbook addresses the need of K-12 schools for delicious vegetarian recipes that fulfill the meat/­­meat alternate component of the National School Lunch Programs (NSLP) meal pattern. Providing healthy, delicious meals for students is more important than ever in light of rising childhood obesity rates. All over the U.S., school foodservice providers are doing their part by working to ensure that the meals they serve not only comply with the nutrition standards set by the USDAs National School Lunch Program, but are also appealing to the kids they serve. After all, it’s not nutrition if the students don’t eat it, as many school food advocates have said. Staff dietitian at Meatless Monday, Diana Rice, R.D., curated the recipes from current Meatless Monday participants as well as brands and organizations that promote healthy school dining.                 When children learn to enjoy occasional vegetarian meals,” says Rice in the books introduction, “theyre practicing a habit that will contribute to a lifetime of good health. Whats more, since meatless foods require fewer environmental resources to produce, participating in Meatless Monday is a way for children to know theyre doing their part to protect the environment. Rice also makes the point that diets low in meat and high in plant foods such as vegetables, fruits, legumes and whole grains are associated with reduced obesity rates, and also with reduced rates of diseases including cancer, heart disease and diabetes. Nutrition experts agree it is important to offer plant-based options that fit in the National School Lunch Program (NSLP), as school lunches provide growing children with the nutrients they need for optimal physical and academic development. Yet there is a shortage of child-friendly meatless bulk recipes that fit the NSLP requirements, says Rice. The lack of resources prompted our organization to approach Meatless Monday partners for recipe contributions. Karla Dumas, a registered dietitian on staff with The Humane Society, collaborated on the book and agrees with the strong need for such a resource. Working for a decade in the field of child nutrition, I have been encouraged to see schools increasingly use Meatless Monday and similar initiatives to support a lifetime of healthy eating habits. Schools are hungry for recipes and resources to help with these programs that are building a healthier future for our kids, Dumas remarked. Contributing recipe partners include the Humane Society, Barilla, Beyond Meat, JTM Food Group, SunButter, The Mushroom Council, The American Egg Board, the National School Foodservice Management Institute, The New York Coalition for Healthy School Food, The Lunchbox, and participating school districts across the country. Baltimore City Public Schools were the first district to participate in Meatless Monday, back in 2009. Today, over 50 school districts and dozens of individual schools go Meatless Monday. The e-cookbook is available as a free download from http:/­­/­­bit.ly/­­mmk12cookbook. There are also free resources like posters and a K-12 School Toolkit available at MeatlessMonday.com. The post Meatless Monday Releases Free E-Cookbook for Schools appeared first on Meatless Monday.

Strawberry Tomato Salad

June 15 2015 Meatless Monday 

Strawberries bring summertimes sweetness to balance refreshing grape tomatoes, carrots and yellow bell peppers. Balsamic vinegar is tempered with maple syrup and lemon juice to create vinaigrette which tastes complex, but is simple to prepare. This recipe comes to us from Christy, The Blissful Chef. Serves 5 For the balsamic vinaigrette: - 1 tablespoon olive oil 1/­4 cup balsamic vinegar 1/­4 cup fresh lemon juice 2 teaspoons maple syrup 1/­4 teaspoon salt 1/­2 teaspoon black pepper 1 clove garlic*, diced To complete the strawberry tomato salad: - 1 head butter lettuce, leaves torn or cut chiffonade 2 avocados, chopped bite size 1 medium carrot, julienned 10 grape tomatoes, quartered 6 strawberries, ends cut off and sliced 1 cup yellow bell pepper, thinly sliced salt and pepper, to taste *optional   To make the balsamic vinaigrette:   In a medium bowl combine olive oil, balsamic vinegar, lemon juice, maple syrup, salt, pepper and garlic if using. Whisk together until full blended. To complete the strawberry tomato salad: In a large bowl combine the lettuce, avocados, carrot, tomatoes, strawberries and yellow bell pepper. Toss salad together, dress with the balsamic vinaigrette and toss again until the salad is fully coated. Season with additional salt and pepper to taste, if needed. Enjoy! The post Strawberry Tomato Salad appeared first on Meatless Monday.

13 Meatless Recipes for a Father’s Day BBQ

June 15 2015 Meatless Monday 

13 Meatless Recipes for a Father’s Day BBQFathers Day is just around the corner! Why not dazzle Dad with one of these cookout-worthy recipes from our Meatless Monday bloggers and friends? Even if he’s a hardcore carnivore, he won’t be able to resist these hearty and delicious meatless dishes – they rock as much as he does! Roasted Pesto Potato Salad | Ceara’s Kitchen Buffalo Chickpea Lettuce Wraps | Tina Muir Grilled Corn with Cilantro Lime Butter | The Fit Foodie Mama Grilled Haloumi & Sweet Baby Peppers Quinoa Salad | Mummy’s Fast & Easy Quinoa Beet Burgers | C it Nutritionally Grilled Avocado with Salsa | Circle B Kitchen Thai Inspired Slaw | The Masala Girl Grilled Vegetable Flatbread Pizza | Craving Something Healthy Grilled Pineapple Mango Salsa| Apron Strings Blog Grilled Corn, Tomato and Avocado Bread Cups | Food, Pleasure and Health The Ramen Beast Burger | Beyond Meat Grilled Mushroom Caprese Sandwiches on Sourdough | The Mountain Kitchen Veggie Potato Rounds | Healing Tomato Hungry for more? Check out these 15 Mouthwatering Meatless Monday Burgers!   The post 13 Meatless Recipes for a Father’s Day BBQ appeared first on Meatless Monday.

Zucchini & Feta Cheese Bake

June 8 2015 Meatless Monday 

This quick meal is a great way to transform a bounty of zucchini into a delicious dinner. For a twist try tossing in whatever other seasonal vegetables you may have on hand, such as mushrooms or onions. This recipe comes to us from Mummy’s Fast and Easy. Serves 4 - 3 zucchini, diced - 1 cup frozen peas - 3 celery stalks, chopped - 7 oz. feta cheese - 2 garlic cloves, crushed - 1 cup yogurt - 2 eggs - a handful of fresh parsley, chopped - 1 tbsp. olive oil - salt   Preheat the oven to 390°F. Sweat the garlic, zucchinis and celery in olive oil for about 5 minutes. Add the peas and parsley and season with salt. Cook for another 5 minutes. Grease a baking tray and transfer the zucchini mixture in. Mix in the feta cheese. Bake in the oven for about 20 minutes. Remove and add the yogurt and eggs mixed in advance. Bake for another 10 minutes or until ready. The post Zucchini & Feta Cheese Bake appeared first on Meatless Monday.

Meatless Monday Resolution Passes in Long Beach

June 8 2015 Meatless Monday 

Meatless Monday Resolution Passes in Long Beach On June 2nd, The Long Beach City Council voted 7-2 in favor of a resolution officially supporting the Meatless Monday campaign. Long Beach joins Los Angeles, San Francisco, Philadelphia, Washington, D.C. and several other large American cities in supporting the international movement that aims to improve health and conserve resources. The item was brought to the attention of Councilman Al Austin by one of his constituents, Drew Alexis. The Long Beach resident cited a 2010 UCLA study that showed over 40 percent of Long Beach children are obese and proposed that a more plant-based diet could help curb that number. Alexis also pointed out the numerous ecological benefits of eating less meat, including the amount of water saved by consuming less animal products, which is particularly relevant given the severe drought in Southern California. Councilman Austin along with the supporter of the motion, Councilwoman Suzie Price, were careful to explain that the resolution was not a mandate, intended to force people to abstain from meat dishes on Mondays. Instead, they focused on the positive message that the Meatless Monday movement conveys. If even for one day a week people think about what theyre eating and consider trying new, healthier menu options, then this resolution will have accomplished its purpose, Austin said. Councilwoman Price has already begun Meatless Monday family dinners, explaining to her children that making smart choices at the beginning of the week can lead to more smart choices later in the week. This is just another opportunity to raise awareness within our city and to encourage our residents to think about their lifestyle, their welfare, their future health and really to take it as an opportunity to choose if they want to try something different on Mondays,” said Price. “Why not give it a shot? Councilman Daryl Supernaw and Councilwoman Stacy Mungo both voted against the proposal. Mungo brought up the negative impact the resolution could have on local restaurants. Ive had calls from some businesses, specifically that serve meat and steak and things like that, and it really contributes to the health of their business, Mungo said. Alexis countered by saying, Monday is traditionally not a busy day for restaurants, thus a community-based campaign to promote meatless meals on Monday may serve as a very good business opportunity for many of our local restaurants . But Mungo said she didnt think it was the citys place to make proclamations based on preferences, especially if it could hurt business. “It is not a personal preference issue. Its affecting everyone, said a Long Beach woman, refuting Mungo. “Its affecting the environment, its affecting the rainforest, top soil erosion, the drought.” Perhaps the most persuasive speaker at the initial discussion of the resolution was a very articulate eight year old named Genesis Butler who Alexis brought with him. She wowed the council with her three minute message, building on Alexiss point, stating that the water used to produce a pound of meat was equivalent to a few months of showering. She pointed to the historic drought thats been gripping the state for nearly five years in urging the council to adopt the resolution. Kids like me deserve a future where they wont have to worry where theyre getting their water from, Butler said. Peggy Neu, president of The Monday Campaigns, sought to clarify the spirit of the movement in an interview on Tuesday. Its really all about choice and moderation. Its not about making everyone vegans or vegetarians.           The post Meatless Monday Resolution Passes in Long Beach appeared first on Meatless Monday.

Dig Inn is Changing the Way People Eat

June 1 2015 Meatless Monday 

Dig Inn is Changing the Way People Eat Dig Inn is a thriving chain of fast-casual restaurants thats making healthy food accessible like never before. As part of their Spring Into Summer promotion, Dig Inn is collaborating with Meatless Monday. Its less about a marketing tactic to get people in the door on Monday, said founder Adam Eskin. Its more, were in support of anything that furthers the cause. We see it as an opportunity to support an organization and a movement. Offering Meatless Monday options is not a big stretch for Dig Inn, since 70% of the food they serve is vegetables. We cook everything fresh here every day...and its crazy the amount of vegetables that we cook, said Dig Inn chef Matt Weingarten. When it comes to meat hes most concerned about finding the right source, for the highest quality and lowest environmental impact. But when it comes to cooking and recipes, he says, I spend more of my time thinking about how I cook our vegetables than how I cook our meat. Dig Inn already has eleven locations in Manhattan and by the end of 2016 they hope to be in Boston, Chicago, and L.A. They feature unique sandwiches and hearty protein-filled salads, but the signature offering is called Marketplates. You start with an entrée (salmon, steak, or veggie options like tofu) then you get to add ridiculously good hot sides (like roasted sweet potatoes and upstate mac) and cold sides (spinach w/­­ mango, asparagus w/­­radish.) By the time you get to the end of the line you want to double back and try all the things you couldnt fit this trip through. And you get all this for around $10-12. Affordable food for everyone, said Eskin. Whats the point otherwise? If we just wanted to do fancy, high-end vegetables, we could probably do well and make money, but what impact would that have? In order to have impact, accessibility has to be on your radar. But it cant be to the detriment of the quality of food you serve. Its a balancing act, but what weve been able to do with supply and food opps has allowed us to charge a little less than everyone else. With no restaurant experience other than being a busboy at age 15, Eskin was asked by the equity firm he worked for to parachute in and save a flagging restaurant investment. He soon saw that what was happening in the grocery channel with Whole Foods was going to happen in the restaurant world as well.  For me the idea became wildly obvious. This type of food, in this type of setting, he said, referring to his new Madison Park location. With this amount of speed and accessibility, at this price point, and with this much care and commitment to the food and where it comes from. For him its about building a nice business and having fun doing it, but its also about effecting change. Eskin is troubled by the obesity problem in the U.S., and got positively giddy when a large group of teens sat near us, their plates overflowing with Dig Inn specials. Thats what gets me excited. When you getem early, its like, You are eating kale for life, kid! Imagine what happens when theyre older and feeding their kids. Thats why the opportunity for us, as a business, is so important. The restaurant business is notoriously difficult, and when you add to that the extra prep that comes with a predominantly vegetarian menu, the desire to source ingredients locally, and relentless competition, its daunting. We didnt pick the easiest path, says Eskin. Actually just the opposite. We took the most complicated and challenging path and are trying to make that work. When it does, its very rewarding. One thing they have in their favor: theyve built solid relationships with their suppliers over time, to the point where they actually list farms where their food comes from on their menu. Whether its helping partners pay for seeds up front or sending them to Cornell to learn about food safety, they continue to invest in relationships and engage with partners at every level that is mutually beneficial. Another smart practice: recruiting people from outside of the restaurant industry. Were getting a ton of amazing talented people who want to join us just because of what were trying to accomplish, said Eskin. And were figuring out how to take their passion, intellect and experience and put it to use inside the four walls of our company. Analytics are at the core of their business. Youd expect that from a numbers guy like Eskin, but Chef Weingarten also sees their value. Analytics are huge for helping us understand our customers preferences and what is selling well. Im kind of a systems guy. I get geeky about how to get things done. And to work within this model and say, hey, we can cook vegetables this fast and this good in this many locations...for me as a craftsman, I love it.   Having come from a fine dining background, he feels fortunate to have learned under masterful chefs and brings that experience to what he does every day at Dig Inn. Thanks to analytics they could immediately answer what their most popular vegetables are – its seasonal, but Brussels sprouts lead over the year, with kale and cauliflower not far behind. We just put kale & rhubarb as one of our sides, said Chef Weingarten. Its pickled so it stays firm, crispy, and juicy, both sweet & sour. Folks internally said, I dont eat rhubarb but they tried it and...so far its got a 100% conversion rate.  Success for Weingarten is to introduce people to new flavors and new foods. To put out kohlrabi and have everyone digging on kohlrabi. And thats just a matter of time. These kids, he said referring to the teens, theyre going to be down with kohlrabi. Just as Meatless Monday is trending upward, Dig Inn is on a similar trajectory. Were leading the change and thats where we want to be, said Weingarten. We all want to have better food thats more accessible at an affordable cost. And the more the big food systems adjust to that, the better it is for all. The post Dig Inn is Changing the Way People Eat appeared first on Meatless Monday.

Enjoy the Thrill of the Grill — and a Meatless Memorial Day.

May 25 2015 Meatless Monday 

Enjoy the Thrill of the Grill — and a Meatless Memorial Day.  It’s hard to enjoy summer without grilling – but it’s easy to enjoy grilling without meat.  In fact, going with veggies on the barbi, or grilling up veggie burgers, will let you enjoy all that delicious smoky flavor you you love without sabotaging your swimsuit diet. Then there are the health benefits of meatless grilling. Hotdogs unfortunately fall into that ‘processed meat’ category and eating too much processed meat may actually shave years off your life. Also, grilling meat at high temperatures, especially when its charred, can release cancer-causing compounds. Meatless grilling lets you avoid all that. One of the best parts of summer grilling is the endless creativity it makes possible.  Almost anything can go on the grill, from pizza to pound cake, tofu to fruit slices.  So kick-off the summer in style by moving your Meatless Monday out of the kitchen and onto the grill. To help you with that, we asked a good friend of Meatless Monday, Karen Caplan, President & CEO of Friedas Specialty Produce, to give us some tips about grilling fruits and vegetables.  What follows are some smokin’ suggestions from her: “Grilling brings out the flavors of fruits and vegetables like no other cooking method can. But not a lot of people use the grill for vegetables, let alone fruits! Here are some tricks and tips to make grilling fruits and vegetables a breeze. Grilling brings out the flavors of fruits and vegetables like no other cooking method can. But not a lot of people use the grill for vegetables, let alone fruits! Here are some tricks and tips to make grilling fruits and vegetables a breeze. Well-oiled grate: Vegetables and fruits tend to stick to the grate more because of the caramelizing sugars. Brush some oil on the grate or use a no-stick cooking spray before adding your produce to the grill. Use metal cooling rack as your veggie grill: I learned this tip from one of Alton Browns videos, and it works like a charm. Vegetables tend to fall through the grill grate. By putting a smaller grate cooling rack on the grate, you can still get beautiful grill marks without sacrificing too many slices to the fire. Aluminum foil is your best friend: Vegetable packets are easy to make, cook, and clean up. Add your favorite vegetables onto a piece of aluminum foil, drizzle with some olive oil, and season with salt, pepper, and fresh herbs. Fold up the packet and seal the edges well. Set the packets on the grill and let the vegetables steam themselves. You can do the same with fruits and sugar, and serve over vanilla ice cream. Skewers can also be your friends: Wooden or metal, skewers make grilling fruits and vegetables easy AND fun! The key is to make sure all the pieces are about the same thickness so they cook evenly. Parboiled fingerling potatoes, pearl onions, shishito peppers, elephant garlic cloves, baby sunburst squash, and zucchini are all wonderful on skewers (its important to parboil them first, so they dont dehydrate on the grill). Pineapple, watermelon, and other melon cubes are all delicious when lightly caramelized. Try something unexpected: You can put more on the grill than onions, peppers, carrots, and zucchini! Did you know that you can grill leafy vegetables like Belgian endive, radicchio, baby bok choy, and even romaine lettuce? They actually get sweeter when a little charred. You can also grill fava beans in the pods and eat them whole, pods and all. Try avocado halves, grilled right in the skin. As for fruits, have you ever had grilled starfruit? Slice them thick and put them on skewers with other fruits for fun fruit kebabs! Heres an easy recipe by one of my favorite bloggers, Sharon Palmer, R.D., thats become a favorite of mine…and it’s unexpected!”   Grilled Artichokes: Original recipe by Sharon Palmer, R.D. 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 Enjoy the Thrill of the Grill — and a Meatless Memorial Day. appeared first on Meatless Monday.

Kadai Paneer

May 18 2015 Meatless Monday 

A kadai (also karahi or kadhai) is a thick, circular cooking pot used in Indian cuisine. Not to worry if you dont have one on hand, this paneer (a type of Indian cheese) dish can be cooked in any type of pot. Its the flavorful tomato gravy that really makes the dish! This recipe comes to us from Prash of Yummily Yours. Serves 2 For the curry: - 3/­­4 cup paneer, cubed (Use Tofu for vegan) - 1/­­2 cup bell peppers (capsicum), diced - 1/­­2 cup red onions, diced - 3/­­4 cup tomatoes, diced - 1 tbsp ginger garlic paste - 1/­­4 cup yogurt - 2-3 tbsp oil - Salt to season For the Masala: - 2-3 Brown Cardamom (badi elaichi) - 1/­­2 tsp Ajwain (or carom) - 1 tsp Cumin (Jeera) - 2 Green Cardamom (choti elaichi) - 1/­­4 tsp Fenugreek Seeds (Sabut Methi) - 2 Bay leaves - 2 Cloves (Laung) - 10-15 Red chilies - 1 tsp Black Pepper corns - 1 Star Anise - 1/­­2 tsp Turmeric - 1 tsp. Himalayan Salt - 1 tbsp. sugar Add all the paneer cubes to hot water and let it remain until ready to use. This gives thee paneer a soft melt-in-mouth texture. Except for the turmeric, Himalayan salt and sugar, dry roast all the other ingredients in a pan n medium high heat. Constantly mix the ingredients while roasting or they could burn. Continue the process until a faint aroma of spices begins to fill the kitchen. Turn off the heat, set aside and let it cool. Blend the cooled down ingredients along with turmeric, Himalayan salt and sugar to make a fine powder. Keep the masala covered to retain the aroma and flavors. Meanwhile, heat some oil in the same pan. Once hot, add the diced onions and bell beppers and cook until they are slightly soft. Add the diced tomatoes and cook further until the tomatoes are thoroughly cooked. You can see the oil has separated from the tomatoes and veggies. Now add the masala into the pan along with some salt (if required because the masala contains salt too). Mix well. Add the paneer cubes (drain them out of the hot water before adding) and mix well. Now, add the yogurt and a very small quantity of water if required. Cover and allow to cook until the curry begins to boil. Uncover and continue cooking until the curry reaches desired consistency. Top it with some crushed dry fenugreek leaves i.e Kasoori methi (optional) and serve hot with some naan bread.   The post Kadai Paneer appeared first on Meatless Monday.

Vegetable Biryani

May 18 2015 Meatless Monday 

Biryani is an Indian dish usually made with spiced lamb, raisins, eggs and vegetables layered with perfectly cooked basmati rice and steamed together in a sealed pot. This version is meatless but still just as flavorful, seasoned with cinnamon , cloves, ginger and garlic. Look for ginger-garlic paste in Indian markets or make it yourself with a mortar and pestle and equal parts peeled ginger and garlic. This recipe was created by Riddhima, who writes the blog Culinary Vibes. Serves 6 To make the basmati rice: - 1 green chili - 2 whole cardamom pods - 2 whole cloves - 1 cinnamon stick - 1 teaspoon salt - 2 cups basmati rice, rinsed To complete the Vegetable Biryani: - 6 hard-boiled eggs, shelled - 4 green chilies, divided - 1/­­2 cups plain Greek-style yogurt - 1 teaspoon ginger-garlic paste - 1 teaspoon red chili powder - 1 teaspoon salt - 1/­­2 teaspoon ground turmeric - 1/­­2 teaspoon ground allspice - 2 tablespoons canola oil - 4 onions, sliced - 1/­­4 cup fresh mint leaves - 1/­­2 cup chopped fresh cilantro - 1 teaspoon ghee or unsalted butter - 2 bell peppers, cut into strips - 1 cup frozen peas, thawed - 1 tablespoon freshly squeezed lemon juice To make the basmati rice: Cut a 1 inch slit along one side of the green chili. In a large pot over medium-high heat, bring 3 cups water with the cardamom pods, cloves, cinnamon stick, salt and 1 of the green chilies to a boil. Add the rice to the pot, reduce heat to medium-low and cook, uncovered, 10 minutes or until the rice is about halfway cooked. Drain and set aside. To complete the Vegetable Biryiani: Cut a 1 inch slit along one side of each of the hard-boiled eggs and the remaining 4 green chilies. In a medium bowl, whisk together yogurt, ginger-garlic paste, red chili powder, salt, turmeric and allspice. Add the hard boiled eggs; stir gently to coat eggs completely. Cover and let stand at room temperature for 45 minutes. Heat the oil in a skillet over medium heat. Add onions and cook 10-15 minutes, stirring occasionally, or until browned. Using a slotted spoon, transfer the onions to a medium bowl. Stir in the mint, coriander and 2 more of the remaining chilies. In a Dutch oven over medium-high heat, melt the ghee or butter. Add the pepper strips and cook 5 minutes, or until softened. Reduce heat to medium-low. Add the peas, marinated eggs and onions in layers. Sprinkle with lemon juice and top with the parboiled rice. Cover and cook for about 30-40 minutes, or until the rice is fully cooked. Stir to combine ingredients before serving. The post Vegetable Biryani appeared first on Meatless Monday.

Top Indian Chef Debuts Meatless Monday Menu

May 18 2015 Meatless Monday 

Top Indian Chef Debuts Meatless Monday Menu Chef Hermant Mathur is well known in New York for guiding high-end Indian restaurants to rave reviews and Michelin stars. GQ magazine recently referred to him as one of the tip five Indian chefs in America. Now hes taken on a new challenge: opening a series of mostly casual Indian restaurants that each focus on the cuisine of a different region of India. With a twinkle in his eye, he tells us that he wants Americans to know theres much more to Indian food than just chicken tika masala. Several of the restaurants are in the Murray Hill neighborhood, known as Curry Hill because of the predominance of Indian eateries. Chef Mathur is introducing Meatless Monday menus in two of them: Haldi and Chola. Haldi celebrates the cuisine of Eastern India, specifically the city of Kolkata, formerly Calcutta. From the palace to the street cart, a culinary tour of Indias cultural capital, is how the menu describes it. Chef Mathur explained that there are three communities who influence Kolkata cuisine, and Haldis menu includes dishes from each group: Jewish, Bengali, and Marwari, with the latter being the more vegetarian-focused of the three. There are a variety of vegetarian dishes on the menu, said Chef Mathur, and theyre flavored mostly with mustards.   Many leafy vegetables, potatoes seasoned with poppy seeds. My favorite vegetable Im making here is okra, julienned and fried so its similar to French Fries. While fish and shrimp are staples in this region Chef Mathur pointed out many ways to get plenty of protein from vegetarian dishes, with ingredients like lentils, chickpeas, peanuts, and the homemade cheese they feature at Haldi and Chola. When asked about how to get Americans to eat and enjoy more vegetables, he said rather than just sautee them and adding salt & pepper we should use mustards, chutneys, and other ways to add more flavors. His Begun Bhaja (eggplant and tomato chutney) is an excellent example. India is very famous for vegetarian food and if you havent eaten food from this Eastern region it is very tasty. Near Haldi are several other restaurants where Chef Mathur is at the helm and they each focus on a different region: Kokum features kerala cuisine; Dhabha serves Punjabi-style food; and Chote Nawab showcases Hyderabadi cuisine. Chola is his other restaurant that will feature a Meatless Monday menu, and its where North meets South. Vegetarian dishes are particularly popular in the south, which is also famous for its spices as well as coconuts and fish. In addition to being an amazing chef, Mathur is also a delightful person who you can see takes great pleasure in introducing people to foods and flavors they havent tried before. In that way hes a perfect match with Meatless Monday. If youre in New York dont miss the chance to sample his Meatless Monday menu at Haldi or Chola. For those who live too far away for that, he has graciously shared two of his recipes: Soybean, Spinach and Lentil Croquettes with Tomato Salsa Cauliflower Parantha with Cucumber Raita The post Top Indian Chef Debuts Meatless Monday Menu appeared first on Meatless Monday.

Spanish Marinated Portobello Mushrooms

May 11 2015 Meatless Monday 

This savory dish perfectly pairs Portobello mushrooms with smoked paprikia, garlic and cumin, which compliment the mushroomsnatural umami flavors. Recipe courtesy of Karen Page and Andrew Dornenburg, author and photographer of The Vegetarian Flavor Bible. Serves 2 For the Marinade: - 1 1/­2 tablespoons Spanish smoked paprika - 4 minced garlic cloves - 1 chopped onion - 3 tablespoons minced fresh parsley - 3 tablespoons extra-virgin olive oil - 2 teaspoon ground cumin - 1 teaspoon dried oregano - 1 large bay leaf - salt and fresh black pepper to taste For the Portobellos: - 6 large, cleaned Portobello mushrooms - 2 tablespoons olive oil For the Potatoes: - 3 1/­2 pounds peeled new potatoes, roughly quartered into irregular-sized pieces (insert a knife point into each potato, and twist until broken) - 1 quart vegetable stock - 3/­4 teaspoon smoked paprika - ground cumin and salt to taste - fresh chopped parsley In a large bowl, add the marinade ingredients above and whisk together. Add Portobello mushrooms and coat. Cover with plastic wrap, and marinate overnight in the refrigerator. Sear the marinated mushrooms in hot olive oil, about 1-2 minutes on each side. Then add the potatoes, vegetable stock, smoked paprika, and cumin and/­or salt (to taste), and simmer, uncovered, until tender. Ladle mushrooms and potatoes into serving bowls. Reduce sauce over high heat for 2-3 minutes to thicken, and spoon over mushrooms and potatoes. Garnish with fresh chopped parsley. Serve in shallow bowls with your favorite crusty bread and glasses of red wine from the Toro region of Spain — ideally, a Gran Colegiata Crianza or another red wine from Bodegas Farina, which enhances this dish perfectly. The post Spanish Marinated Portobello Mushrooms appeared first on Meatless Monday.

School Surrounded by Cattle Ranch Tries Meatless Monday

May 11 2015 Meatless Monday 

School Surrounded by Cattle Ranch Tries Meatless Monday The historic Orme School is an international prep school set on 300 acres in rural Arizona and surrounded by a 32,000 acre cattle ranch. According to Patti Marrs, Director of Food Services, we literally meet our meat on the road. The school began Meatless Mondays this past January. In many ways, joining Meatless Monday fits with the values set forth in their mission statement of creating a supportive and diverse community, and encouraging inner resourcefulness, integrity, respect and accountability for self and others. In addition to rigorous classroom instruction (the student to teacher ratio is 3 to 1) they emphasize hands-on learning and both environmental and aesthetic awareness.  Patti Marrs, graciously answered all of our questions via email. Here are some excerpts. Q: Who Initiated Meatless Mondays at Orme? I made the suggestion to our administration staff to go meatless on Mondays because it fits our program and mission to create a more sustainable school community and to protect our planet. We decided together to introduce the concept for the new year. We have an all school formal dinner 2 times a month and chose the first one in January to be meatless and “sold” the idea to our community that night.  Q: How do the students feel about it? Reaction was mixed at first. Our students involved in sports were very worried about “protein” and where they were going to get it. Education was key in winning them over. Because we serve each student one at a time this type of information was passed at the serving line. All students have most definitely learned alternative sources of protein other than meat. Q: How about faculty? Oh yes, the faculty and staff, they are tough nuts to crack. Must of the push back came from that direction. But I am here to testify that old dogs can learn new tricks, they just make a lot of noise while learning. Q: Sometimes Meatless Monday inspires people to try new things.  Has that been the case at your school? Yes. We try to serve the most nutrient dense food possible. This means our population is served purple flesh potatoes, purple carrots, yellow flesh watermelon, blood oranges, quinoa, farro, and chia seeds to name a few. We are very lucky and are in a unique situation that allows us to be full circle. Our students start plants from seed, plant and maintain the school’s garden... prepare the harvest, compost the waste and return the composted matter to the soil. We have access to 100% grass beef (no finishing on grains) and a beautiful 3/­4 acre state certified “Approved Source” vegetable garden, an orchard with 200 assorted fruit trees, and are in the planting stage of a new vineyard. We are in a mild climate surrounded by many small family farms that are supported by the Verde River that provide fresh produce to us as well. We are truly a “Garden to Table, Farm to Table, Orchard to Table, Ranch to Table” dining hall. Q: So is Meatless Monday a success so far? As an International boarding high school our kitchen (Founders Kitchen) serves 1,590 meals per week. I figure after being meatless for the past 17 Mondays, we have not eaten 680 pounds of chicken and 420 pounds of beef. So yes! We thank Patti Marrs for her thoughtful answers, for sending lots of great photos, and for initiating Meatless Monday at Orme School. See more about Founders Kitchen on facebook.           The post School Surrounded by Cattle Ranch Tries Meatless Monday appeared first on Meatless Monday.

Vegetable Tostadas

May 4 2015 Meatless Monday 

A tostada is a layered Mexican dish which uses a crispy tortilla for its base. Making refried beans from scratch is simple and infinitely more delicious than canned, but if you dont have the time, substitute 2 (15 ounce) cans pinto beans and begin the recipe after the beans have been boiled, but not yet seasoned and mashed. This recipe was created by Elizabeth Parrish who writes the blog Sophisticated Pie. Makes 8 Tostadas For the refried beans: - 1 cup dried pinto beans, soaked overnight - 2 tablespoons canola oil - 1/­­2 onion, chopped - 1 teaspoon cumin - 1/­­4 teaspoon cayenne pepper - salt and pepper, to taste To complete the Vegetable Tostadas: - 1/­­4 teaspoon freshly grated lime zest - 1 tablespoon freshly squeezed lime juice - 1/­­2 cup low fat sour cream - 8 corn tortillas - canola oil, for preparing the tortillas - 1 cup freshly chopped lettuce - 2 tomatoes, diced - 1 avocado, diced To make the refried beans: Cover the beans with 3 inches of water in a medium pot over medium-high heat. Bring to a boil, reduce heat to medium-low and partially cover the pot with a lid. Let the beans simmer for at least 30 minutes. After the first half hour, taste the beans every 15 minutes to see if they are fully cooked. The timing will depend on the age of the dried beans and how long you presoaked them for. When beans are cooked to preference, strain through a colander. Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, for about 10 minutes, or until golden. Season the onions with the cumin. Add the cooked beans to the pan and mash using a fork, wooden spoon or a potato masher. Mash while stirring for about 5-7 minutes, or until the beans have reached desired consistency. Season with the cayenne pepper and salt and pepper to taste. To complete the Vegetable Tostadas: Stir the limes zest and juice into the sour cream and stir well. Preheat the oven to 250 degrees. Prepare a baking sheet with a bed of paper towels and place it in the oven. Heat a 1/­­2 inch thick layer of canola oil into a small frying pan over medium-high heat. Using tongs, dip 1 corn tortilla into the oil and cook for 1 minute, or until lightly browned. Flip the tortilla and cook an additional 30 seconds on the other side and transfer it to the paper towel lined baking sheet in the oven to keep it warm. Repeat with the remaining tortillas. Remove the fried tortillas from the oven. Top each with equal parts refried beans, lettuce, tomato and avocado. Top with a dab of the lime infused sour cream. The post Vegetable Tostadas appeared first on Meatless Monday.

Spring Vegetal Tacos

May 4 2015 Meatless Monday 

These vegetable tacos are so packed with springtime flavors, it’s worth the extra assembly time. This recipe comes to us from Chef Ivy Stark of Dos Caminos and appears on the restaurant’s new SPE Certified menu. Makes 12 tacos For the tacos: - 12 corn tortillas - 12 oz. refried white beans - 12 spears grilled jumbo asparagus - 2 ripe California Hass avocados, sliced and grilled - 12 tsp. cucumber pico de gallo - 12 tsp. queso fresco For the Cucumber Pico de Gallo: - 2 kirby cucumbers, peeled - 1 small red onion, finely diced - 2 roma tomatoes, finely diced - 1 jalapeno pepper, finely chopped - 1 serrano chile, finely chopped - 1/­­4 cup freshly squeezed lime juice - 2 tsp. extra virgin olive oil - 1 tsp. lemon olive oil - salt For the Refried White Beans: - 1 cups dried cannellini beans - 2 serrano chiles, split - 2 pints of water - 1 tbsp. olive oil - 1 medium yellow onion, diced - 1/­­2 tsp. dried oregano - 2 tsp. lemon olive oil - 1 tsp. salt For the Refried White Beans: Wash the beans in a colander. Bring water to a boil in a medium stock pot. Add the beans and the serranos. Reduce to a simmer, cover, and cook, skimming foam from the top occasionally, about 1 hour and 45 minutes. Drain, reserving the liquid. Mash the beans, along with some of the bean cooking liquid, until creamy but not completely mashed. Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onion with the oregano and salt until golden brown. Add the mashed beans and cook, stirring occasionally. Cook until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes. Puree in a blender, while adding the lemon olive oil in a steady stream. Season with salt as needed. For the Pico de Gallo: Finely dice the cucumbers, combine with the remaining ingredients and season with salt. Let stand 30 minutes before serving. For the Tacos: Warm the corn tortillas by placing them on a warm griddle for 30 seconds. Place a spoonful of white beans into each of the corn tortillas. Cut asparagus in half and place on top of white beans. Place one slice of grilled avocado and 1 tsp. of cucumber pico in each taco. Sprinkle with queso fresco. The post Spring Vegetal Tacos appeared first on Meatless Monday.

Authentic Mexican Food Can Be Healthy, Certifies SPE

May 4 2015 Meatless Monday 

Authentic Mexican Food Can Be Healthy, Certifies SPEA frozen margarita is not a Mexican drink.  And if you think Mexicans love to shove slices of lime into their beer, think again. Likewise, when it comes to Mexican food, our popular American conceptions bear little resemblance to the actual Mexican diet.  That was certainly the conclusion of Dos Caminos Chef Ivy Stark who recently traveled south of the border for inspiration. “I want to dispel the myth that melted cheese and sour cream are authentic Mexican food,” she said. You don’t find nachos with beef and cheese whiz, or giant burritos filled with meat and cheese.  What you do find is cuisine that’s rich in vegetables and sauces made with roasted vegetables, spices and sometimes nuts. Following her trip, Chef Stark created a new ‘Healthy Mexican’ menu for Dos Caminos, with dishes like Spring Vegetales Tacos, Grilled Mexican Street Corn and a grapefruit, jicama and watercress salad. Chef Stark worked with nutrition and sustainability consultants SPE, who offer third-party certification to foodservice establishments who are committed to nutrition, sustainability, and their customers’ well-being. Like Meatless Monday, SPE encourage more vegetables, fruits, and whole grains and smaller portions of red meat, as well as limiting processed foods. The inspiration for SPE came from the Latin phrase Sanitas Per Escam, which literally means “Health Through Food.”  Their holistic approach focuses on sourcing (selecting ingredients seasonally, locally and sustainably) preparing (using specific cooking techniques that preserve the integrity and nutritional qualities of the ingredients) and maximizing the nutritional impact through balanced menus and optimal ingredient combinations. For example, SPE recommended Chef Stark not put proteins on the grill since charring can cause carcinogens to form, but they were fine with her grilling vegetables like corn and asparagus. Said Chef Stark, “Grilling is also a really good technique, especially if you’re looking to not use any fat.  It’s really delcious for corn, squash – everything tastes good on the grill because you get that smokiness against the sweetness of the vegetables.  And it’s easy!” Dos Caminos and SPE have generously provided one of the recipes from the certified Healthy Mexican menu, which you can access here.  Happy Authentic Cinco de Mayo!     The post Authentic Mexican Food Can Be Healthy, Certifies SPE appeared first on Meatless Monday.

Lemon Garlic Artichokes

April 27 2015 Meatless Monday 

Seasoned with only lemon, garlic and a bit of salt and pepper, this simple preparation of fresh artichokes is one of the best ways we know of to enjoy the vegetable’s unique flavor. This recipe comes to us from, Michael DeLone Executive Chef of the premiere Philiadelphia Italian restaurant Le Castagne. Serves 12. - 12 medium artichokes, fresh - 2 lemons; juice and rinds - 2 Tbsp. garlic powder - Salt and pepper to taste - 3 cups olive oil Submerge all the artichokes in a water bath to pry them open easier. Remove one from its bath and pry them open a bit. Place opened artichoke, bottom up, on a board and repeat 11X. Combine salt and pepper and garlic powder. Take one artichoke at a time and sprinkle all over. Heat the oil in a deep earthenware or similar saucepan. Cook as many artichokes that will fit in one layer over moderate heat [20 to 25 minutes]. During the cooking period, sprinkle some cold water with a squeeze bottle over the artichokes to produce steam, to ensure the inside will be tender. When all the artichokes are done, transfer them to a plate, bottom side down. Pick them up at the bottom with a fork and dip them, one by one in the hot oil again, pressing the leaves to the bottom of the pan. The artichokes will open up like roses and the leaves will become golden and crisp. Serve immediately while piping hot The post Lemon Garlic Artichokes appeared first on Meatless Monday.

‘Lusty Vegan’ Chef Gets Cooking on Access Hollywood

April 27 2015 Meatless Monday 

‘Lusty Vegan’ Chef Gets Cooking on Access Hollywood As part of Earth Week, Access Hollywood Live co-hosts Kit Hoover and Billy Bush invited Chef Ayinde Howell, founder and publisher of the award-winning iEatGrass.com. to show how he creates delicious meatless versions of traditional meals for Meatless Monday. Chef Ayinde began by cooking up a traditional meatloaf using tofu, with lentils added for texture, and oats to bind it together, plus onions, dijon mustard catsup, and a few other ingredients for flavor. One smart tip he suggested was shaping them into mini-meatloafs to make them more attractive to kids. Billy Bush, a self-proclaimed heavy carnivore decided to be the guinea pig and took the first taste. He gave the meatloaf top marks, as did Kit Hoover. You can see the recipe here. Chef Ayinde said the simple recipe would be about 40% less expensive than if you used beef. While the savings are significant, the focus of the segment was how Meatless Monday benefits the planet, and Billy Bush shared an important statistic: Over a year, if your four-person family skips meat once a week, its like taking your car off the road for five weeks. Chef Ayinde, who is from Los Angeles and is living through the terrible drought there also reminded viewers that going meatless one day a week is a little known way to save thousands of gallons of water, given that it takes over 1800 gallons of water to produce a single pound of beef. In addition to the meatloaf he also whipped together another traditional favorite, chicken pot pie, using seitan , a wheat protein. Just last year Chef Ayinde co-authored a cookbook with Zoe Eisenberg with the provocative title, The Lusty Vegan. It features 80 recipes as well as tips on how to create vegan meals that even meat-eaters will love. Thats the vegan part. The lusty part is light, witty advice on navigating the challenges of vegans dating non-vegans. Both authors are vegans who have dated omnivores and they have plenty of experience to share.  How often can you get delicious recipes and dating advice in one book?  Be sure to check it out.  And watch the Access Hollywood Live segment here.   The post ‘Lusty Vegan’ Chef Gets Cooking on Access Hollywood appeared first on Meatless Monday.

Spicy Sesame Hummus

April 20 2015 Meatless Monday 

A Middle Eastern dip with an Asian flair thats perfect to bring to potlucks. The hot chili oil adds a subtle spice and lemon juice brings a citrus tang to this zesty hummus. This recipe comes to us from Lindsay of Cook. Vegan. Lover. Serves 8 - 1 15 ounce can chickpeas, drained and liquid reserved - 1 tablespoon sesame chili oil - 3 tablespoons olive oil - 2 tablespoons lemon juice - 3 cloves of garlic, chopped - 1/­4 cup tahini - salt and pepper, to taste Place chickpeas, sesame chili oil, olive oil, lemon juice, garlic and tahini together and blend until smooth. Add 1/­4-1/­3 cup of the reserved chickpea liquid until the hummus has reached its desired consistency. Season with salt and pepper to taste and serve with cut up veggies or pita bread. The post Spicy Sesame Hummus appeared first on Meatless Monday.

Chickpea Quinoa Burgers

April 20 2015 Meatless Monday 

Yams are cooked until tender and mixed with chickpeas and crunchy pumpkin seeds for a veggie patty which highlights the sweetly spiced flavors of autumn. If served without a bun, this burger is ideal for those who suffer from common food allergies; this recipe contains no soy, no wheat and no animal products. This recipe comes to us from Jen Brody of Domestic Divas. Serves 8 - 1 yam - 2 tablespoons grapeseed oil, divided - 1 cup quinoa, prepared according to package instructions - 1 (14 ounce) can chickpeas, drained and rinsed - 1 small onion, peeled and chopped - 1 red bell pepper, seeded and chopped - 2 carrots, peeled and chopped - 1 cup fresh spinach, tightly packed - 2 tablespoons sunflower seeds - 1 tablespoon pumpkin seeds - juice of 1 lemon - 1 tablespoon ground cumin - 2 tablespoons sesame tahini - 1 tablespoon hot sauce* - salt and pepper, to taste - a little flour, for dusting the burger patties *Optional Preheat an oven to 375 degrees. Poke several holes in the yam using a fork. Place the yam in a paper towel and microwave on high for 5 minutes. Flip the yam and microwave 5 minutes more, or until tender. Slip off the yams skin. Place 1 of the tablespoons of grapeseed oil in a sauté pan over medium heat. Add the onion and cook for 2-3 minutes, or until it begins to soften. Add the carrot and bell pepper to the pan and cook 3-5 minutes more, or until the veggies are just tender. Transfer the sautéed veggies to a food processor and pulse to chop. Add the spinach and pulse a few more times until combined. Transfer the veggies to a large mixing bowl. Add the chickpeas and tahini to the food processor and pulse until broken down and combined. Transfer to the mixing bowl with the veggies. Add the cooked quinoa, yam, sunflower seeds and pumpkin seeds to the mixing bowl. Season the veggie quinoa mixture with the lemon juice, cumin and hot sauce, if using. Stir until well combined, taking care to ensure all ingredients are evenly distributed. Season with salt and pepper to taste. Shape the veggie quinoa mixture into 8 patties using your hands. Dust each patty with flour. Heat the remaining tablespoon grapeseed oil in an oven-safe skillet over medium-high heat. Add the burger patties and cook for about 2 minutes per side, or until browned on both sides. Transfer the patties to a baking sheet and bake about 10-12 minutes more, or until cooked through. Enjoy! The post Chickpea Quinoa Burgers appeared first on Meatless Monday.

Entertainment that Educates: The Meatrix, Relaunched.

April 20 2015 Meatless Monday 

Entertainment that Educates: The Meatrix, Relaunched. Over a decade ago, The Meatrix, an animated parody of The Matrix movie, spread like fire over the internet, entertaining and educating millions regarding, the lie we tell ourselves about where our food comes from. The latest in the series, The Meatrix Relaunched premiered at TEDxManhattan Changing the Way We Eat, last month, introduced by food activist and chef Tom Colicchio.  Much more than a comical redux, said Colicchio of the sequel, it’s an important benchmark in the evolution of the sustainable food movement and compels us to look back at how far we’ve come over the last decade — and how far we still have to go. A decade ago, concepts like “sustainable farming,” “animal welfare” and “organic food” were considered fringe. The Meatrix series began in early 2003 when Free Range Studios awarded a grant to the Sustainable Table program to create an animated movie. The studio was impressed that Sustainable Table not only informed the public about factory farming but also offered simple solutions to support sustainable food and agriculture. They created The Meatrix, spoofing The Matrix movie while educating viewers about heinous corporate farming practices. Based on the overwhelming success of the original, Sustainable Table and Free Range Studios launched a sequel: The Meatrix II: Revolting. In November 2006, The Meatrix II 1/­­2 was released to help promote the social action campaign around the Fast Food Nation movie and to show what happens inside a meat processing facility. All the films feature Moopheus, a trench-coat-clad cow whos the leader of the Resistance, as well as Chickity, the feathered defender of family farms and Leo, the young pig who wonders if he is the one.” The Meatrix Relaunched was created, in part, to publicize the Eat Well Guide, a free, online directory of 25,000 sustainable farms, restaurants, food co-ops and farmers’ markets that, in the words of Colicchio, allows consumers to make better choices about the food they eat and provide for their families. At the end of the movie, viewers are encouraged to, Join the Revolution. Take action and get the facts at SustainableTable.org. One of the actions Sustainable Table recommends is adopting Meatless Monday. You dont have to be Moopheus to know thats an excellent idea. The post Entertainment that Educates: The Meatrix, Relaunched. appeared first on Meatless Monday.

Roasted Spring Veggie Couscous

April 13 2015 Meatless Monday 

Asparagus spears, bell pepper, zucchini and onion are roasted to perfection then tossed with couscous infused with vegetable broth. Kidney beans pack a protein punch and turn this salad into a hearty lunch. This recipe comes to us from Courtney of Coco Cooks. Serves 4 - 1 cup Israeli couscous* - 1 veggie bouillon cube - 1 bunch asparagus spears, chopped - 1/­­2 red pepper, sliced - 1/­­2 half green bell pepper, sliced - 1 zucchini, sliced - 1/­­2 white onion, sliced - 1 tablespoon olive oil - 1 teaspoon garlic powder - salt and pepper, to taste - 1 teaspoon dried Italian seasoning - 1 cup dried red kidney beans, cooked - or - 1 cup canned red kidney beans, drained and rinsed - 1 bunch parsley, chopped -  1/­­4 cup lemon infused olive oil - or -  1/­­4 cup olive oil with 1 tablespoon lemon juice -  1/­­4 cup balsamic vinegar - 3 tablespoons sesame seeds, lightly toasted for garnish** *Israeli couscous is larger than most traditional North African couscous and can be found in the grain or ethnic food section of most grocery stores. To substitute traditional couscous cook couscous according to package directions, using veggie broth instead of water. **optional Preheat oven to 450 degrees. Prepare a baking sheet with parchment paper. Bring 1 1/­­4 cup of water to a boil in a small pot over high heat. Add veggie bouillon cube and stir to dissolve. Turn heat down to medium, add couscous, cover and cook for about 10 minutes, or until all the liquid has absorbed. Spread out the asparagus, red bell pepper, green bell pepper, zucchini and onion onto the prepared baking sheet. Drizzle vegetables with 1 tablespoon olive oil and season with garlic powder, Italian seasoning and salt and pepper to taste. Bake at 450 degrees for 10-15 min, or until vegetables are tender and beginning to brown. Remove vegetables from oven and set aside to cool slightly. In a large bowl combine couscous, kidney beans, roasted vegetables and chopped parsley. Mix to combine and drizzle with the remaining 1/­­4 cup lemon olive oil and 1/­­4 cup balsamic vinegar. Toss to ensure even distribution of oil and vinegar. Garnish with toasted sesame seeds if using and enjoy! The post Roasted Spring Veggie Couscous appeared first on Meatless Monday.

Black Eyed Pea Chili

April 13 2015 Meatless Monday 

Try this unique spin on chili, which features black eyed peas instead of the traditional red beans. Corn and brown rice round out the dish, which is seasoned with a garlicky kick rather than the typical chili powder. This recipe comes to us from Marla of Organic Life on a Budget. Serves 4 - 2 cups tomato sauce (try making your own) - 1/­2 lb dried black eyed peas, cooked - 1/­2 cup long grain brown rice - 1 quart vegetable broth (try making your own) - 2 Tbsp. olive oil - Salt - Black pepperGarlic powder In a large pot over medium heat, add olive oil and tomato sauce, allow to cook a few minutes until the sauce darkens in color. Add cooked beans and rice, then seasonings to taste, allow to cook about 1 minute. Add vegetable broth, bring to a boil, then simmer until rice cooks. *Depending on the type of rice, cooking time may vary, with brown rice it could about 1 hour. During cook time, you may add water if the broth cooks down too much. The post Black Eyed Pea Chili appeared first on Meatless Monday.

Author Highlights Small Steps like Meatless Monday on Daily Show

April 13 2015 Meatless Monday 

Author Highlights Small Steps like Meatless Monday on Daily Show Imagine a cow coming up to you as if its a huge puppy wanting you to pet him. Or a pig rolling over so youll rub her belly. A chicken sitting on your lap and letting you stroke its feathers while it coos like a housecat might purr. Imagine a turkey adopting you for the day and following you around like a loyal dog. These are the kinds of experiences thousands of people have had visiting Farm Sanctuary. And helping readers share in that same kind of happiness, say authors Gene Baur and Gene Stone, is the intent behind their new book, Living the Farm Sanctuary, The Ultimate Guide to Eating Mindfully, Living Longer, and Feeling Better Every Day.   A longtime friend of Meatless Monday, Gene Baur has been giving sanctuary to farm animals since the mid-80s, when he and others rescued Hildy, a sheep, from a factory farm dead pit. The book tells the history of Farm Sanctuary and how its evolved from a few rescues to about 1000 pigs, cows, chickens, sheep, goats, turkeys, and other animals living on farms in both New York and California. Each year, Farm Sanctuary hosts thousands of guests from all over the country, in addition to educating the public about the plight of factory-farmed animals and lobbying for laws and policies that support animal welfare. Whats spot-on about their approach, which comes through very clearly in the tone of the book, is that they are strong in their convictions but not at all strident. We dont aim to hurt anyone or to destroy anyones livelihood, they write. We simply encourage people to consider new possibilities. While one of their guiding principles is, Ending factory farming and promoting a plant-based diet is best for animals, human beings, and the environment they follow that up with, We support incremental change and, We engage people where they are on their journey to a cruelty-free lifestyle.  In the books introduction they list 10 Small Steps, offering suggestions to help people get started. The first of these is, Participate in Meatless Monday. Other small steps they include are to avoid the cruelest animal products like veal, caged eggs, chicken meat and foie gras; to replace meat in recipes with plant-based options; to eat ethnic, exploring and rediscovering traditional dishes which tend to be plant-based; to get to know beans and use them to add protein and flavor to your meals; and to shop at farmers markets for fresh seasonal produce which helps support more local, humane, and sustainable food systems. The book also features 150 pages of vegan recipes for breakfasts, salads, soups, appetizers, entrees and desserts, donated by famous chefs & restaurant owners, authors, activists, and entertainers (including Moby, Ellen DeGeneres & Alicia Silverstone.) Jon Stewart, in his interview with Gene Baur, spoke about the tone of the book as well. What I like about it, said Stewart, ...its pragmatic. You take into account that this is not an easy transition for people...and there are a lot of things in here that talk about making small lifestyle changes. When Gene brought up having veggie burgers instead of hamburgers and eating beans and whole foods Stewart replied, Or do it once a week. Once a week – Meatless Mondays is a great program, replied Gene. Stewart closed the interview by saying, You are doing phenomenal work at Farm Sanctuary and this book is great as well, then told his audience, Get it!  That sounds like another small step that makes sense. Watch the entire interview with Gene Baur on The Daily Show here. The post Author Highlights Small Steps like Meatless Monday on Daily Show appeared first on Meatless Monday.

Falafel with Cucumber Sauce

April 6 2015 Meatless Monday 

Chickpeas are purred with lemon juice, garlic, tahini and cilantro before they are formed into patties and cooked on the griddle. A yogurt cucumber sauce contrasts the falafel to refresh the palate while feta cheese lends its signature tang. This recipe comes to us from Deborah of Vegetarian Skinny. Serves 6 For the cucumber sauce: - cheesecloth - 6 ounces nonfat greek yogurt - 1/­­2 small cucumber, peeled & seeded - 1 garlic clove, minced - 3/­­4 tablespoon extra virgin olive oil - salt, to taste For the Falafel with Cucumber Sauce: - 3/­­4 cup onion, chopped - 4 cloves garlic, peeled - 2 tablespoons lemon juice - 1 tablespoon tahini butter* - handful fresh cilantro - 1/­­2 cup breadcrumbs - 15 oz. can chickpeas, drained - 2 teaspoons cumin - 1 teaspoon coriander - dash cayenne pepper - dash ground black pepper - a little olive oil, for preparing the grill - 6 cups fresh greens, torn bite size - 1 red onion, sliced - 1/­­2 cucumber, sliced - 2 ounces Feta cheese, crumbled * Tahini Butter can be found in the ethnic food section of most grocery stores.   To make the cucumber sauce: To strain the yogurt, tie it in a pouch made from 2 layers of cheesecloth. Hang the pouch over the sink and let the excess liquid drain out for about 2 hours, or until the yogurt has reached the consistency of sour cream. Place the drained yogurt in a small bowl and set aside. Grate the cucumber, squeezing out the juice into another small bowl with your hands. Pour the cucumber juice into the yogurt. Add the minced garlic and extra virgin olive oil. Stir to combine and season with salt to taste. To complete the Falafel with Cucumber Sauce: Place the onion, garlic, lemon juice and tahini butter in a food processor. Puree until nearly smooth. Add the cilantro, breadcrumbs and chickpeas to the food processor. Season with the cumin, coriander, cayenne pepper and black pepper. Pulse until the chickpeas are chunky, but not yet pureed. Form the chickpea mixture into 6-8 falafel patties with your hands. Prepare a skillet or griddle with olive oil. Place the skillet over medium high heat or turn the griddle on to medium high heat. Cook the falafel patties for 6 minutes, flip and cook 6 minutes more, or until a crunchy crust forms and the patties are heated through. Serve 1-2 falafel patties per plate over fresh greens. Top with the onion and cucumber slices. Drizzle with cucumber sauce, sprinkle with feta cheese and enjoy! The post Falafel with Cucumber Sauce appeared first on Meatless Monday.

Panzanella Salad

April 6 2015 Meatless Monday 

Tomatoes, cucumber, bell pepper, onion and parsley come together in this classic Italian salad. As hearty as it is refreshing, the toasted bread cubes will attract eaters, but the Dijon white balsamic vinaigrette will keep them coming back for more. This recipe comes to us from Cat of The Verdant Life. Serves 4 For the toasted bread: - 4 slices stale bread, cut into 1-inch cubes - 1 tablespoon olive oil - 1/­­4 teaspoon salt For the veggies: - 1 medium tomato, cut into cubes - or - 6 cherry tomatoes, halved - 1 seedless cucumber, cut into 1/­­2-inch pieces - 1 red bell pepper, seeded and cut into 1-inch pieces - 1/­­4 onion, sliced - 1/­­4 cup fresh flat leaf parsley, chopped For the vinaigrette: - 1 clove garlic, minced - 1/­­4 teaspoon Dijon mustard - 1 tablespoon white balsamic vinegar - or - 1 tablespoon Champagne vinegar - 3 tablespoons olive oil - 1/­­2 teaspoon salt - 1/­­4 teaspoon pepper To make the toasted bread cubes: Toss the bread cubes together with the olive oil in a heavy skillet over medium low heat. Season with salt and toast, stirring occasionally, for 4-6 minutes, or until the bread cubes are lightly browned. Set aside. To prepare the veggies: Place the tomatoes, cucumber, bell pepper, onion and flat leaf parsley together in a large bowl. To make the vinaigrette: Whisk together the minced garlic, Dijon mustard, vinegar and olive oil. Season with salt and pepper. To complete the Panzanella Salad: Dress the veggies with as much of the vinaigrette as desired and toss until the dressing is evenly distributed to coat all the veggies. Add the toasted bread cubes and let sit for 20-30 minutes, or until the flavors have melded together. Divide into 4 portions and enjoy! The post Panzanella Salad appeared first on Meatless Monday.

Flavor Gets a New Bible – and it’s Vegetarian.

April 6 2015 Meatless Monday 

Flavor Gets a New Bible – and it’s Vegetarian. Two-time James Beard Award-winning author Karen Page released, The Flavor Bible in 2008. It made countless lists of top cookbooks of that year, and Forbes actually named it one of the worlds ten best cookbooks of the past century. The Flavor Bible revolutionized how so many of us, from home cooks to professional chefs, approach cooking. Instead of just giving recipes to follow, the book taught us all about the dynamics of flavor and showed how to pair ingredients to bring out the most flavor. Her follow up, with tasty photographs by her husband, former chef Andrew Dornenburg, is called The Vegetarian Flavor Bible, and it continues the revolution. In her very personable style, Ms. Page describes how she experimented with vegetarianism in May 2012 but kept quiet about it. Having grown up in the heart of the Midwest where meat was part of most every meal, she wondered whether or not she could stick with a meatless diet for even for a week or two. After poring over books and websites about food and nutrition she was also confused by all the conflicting advice. Page writes, I was not surprised to discover that in a 2012 poll, over half of Americans polled said they found it easier to do their taxes than to figure out what to eat to keep themselves healthy. When she finally came out as a vegetarian she recalls being constantly asked the question all vegetarians & vegans hear day in and day out. But how do you get your protein? She addresses that and much more in the book which is grounded by what she calls her three primary questions: what to eat (and in what quantities), how to make it healthful, and how to make it so delicious that its meatlessness is completely beside the point. She and her husband decided that since there were so many foods on the list of what not to buy they should create a list of, the healthiest ingredients that would provide us with the biggest nutritional bang for the calorie – super foods that we could easily enjoy at home: Black Beans. Blueberries. Broccoli. Kale. Lemons. Quinoa. Spinach. Then I started researching compatible flavors and flavor affinities for each, for ease in creating dishes. Then dish ideas themselves were added... Her approach to creating the book mirrors her flavor-based approach to cooking - its creative, intuitive, and very well researched. Now thanks to the Vegetarian Flavor Bible we can benefit from all her research and just enjoy the creative part. The heart of the book is an A -Z guide of ingredients (Acai to Zucchini blossoms) and the spices, herbs, and other seasonings that best enhance their flavors. She describes flavors in depth, including how loud an ingredient is, whats healthful about it, the amount of protein, calories, and other nutritional elements, techniques of cooking it, suggestions for using and/­­or serving it, and possible substitutes. The starting point for your creativity in the kitchen can be any number of things, from whats in season to the desire to cook in a particular way such as grilling in the summer. You can also make your starting point the ingredients you have on hand, a surefire way to make sure no food goes to waste. Using the book to look up what flavors work best together, you can turn random ingredients into a delicious meal.  Another starting point can be a craving for the flavors of a particular country. My own strategy, she writes, is to eat in a different country most days of the week, which presents me with a broad range of vegetables over the course of a week or two. For example: Chinese: bokchoy, broccoli, eggplant, long beans, mushrooms, snow peas Greek: chickpeas, eggplant, gigante beans, romaine lettuce, spinach Indian: cauliflower, chickpeas, eggplant, jackfruit, lentils, spinach... Italian: arugula, broccoli rabe, tomatoes, white beans, zucchini Thai: bamboo shoots, bell peppers eggpllant, green beans, onions Mexican: avocados, beans, chayote, chiles, corn, tomatillos, tomatoes.   There are also tips for making vegetarian versions of standard dishes and advice from leading chefs on how they work with certain ingredients and combine them into signature dishes. For some historical tidbits check out her chapter Vegetarianism Through the Ages. Did you know – Socrates, in The Republic, questioned the excessive amount of land needed to raise cattle – and thought the ideal city would be vegetarian? Meatless Monday also appears on her historical timeline, initially in 1917 when it was launched by Herbert Hoover so Americans could send more exports to our starving allies in Europe; then in 2003 when it was re-launched to help people decrease meat and saturated fats in their diet. In a recent interview Ms Page reiterated her support of the movement. The average American eats more than 200 pounds of meat every year — a level that is far above other countries, and one that is not sustainable.  The world needs to reduce its consumption of meat for the health of the planet, not to mention of the individuals that inhabit it. Meatless Monday is a simple yet powerful way to get omnivores to think about skipping meat just one day a week...its full impact is likely even greater as participants continue to reduce their meat consumption on other days of the week. The Vegetarian Flavor Bible can not only make it easier to pursue Meatless Monday but can make it a experience full of rich, delicious flavors.           The post Flavor Gets a New Bible – and it’s Vegetarian. appeared first on Meatless Monday.

Dean Ornish Weighs in on the Myth of High-Protein Diets

March 30 2015 Meatless Monday 

Dean Ornish Weighs in on the Myth of High-Protein Diets  Over the next few months Americans are encouraged to comment on the recommendations of the Dietary Guidelines Advisory Committee (see our recent article.) Dean Ornish, physician, author, and founder of the nonprofit Preventive Medicine Research Institute, let his thoughts be known in a recent op-ed piece published by the New York Times. Many people have been making the case that Americans have grown fat because they eat too much starch and sugar, and not enough meat, fat and eggs, wrote Dr. Ornish. Recently, the Dietary Guidelines Advisory Committee lifted recommendations that consumption of dietary cholesterol should be restricted, citing research that dietary cholesterol does not have a major effect on blood cholesterol levels. Not only does Dr. Ornish dread the predictable headlines telling Americans they can return to eggs & bacon, hes also concerned that the debate is not as simple as low-fat versus low-carb, but is much more about the amount of animal protein in ones diet. Research shows that animal protein may significantly increase the risk of premature mortality from all causes, among them cardiovascular disease, cancer and Type 2 diabetes. Heavy consumption of saturated fat and trans fats may double the risk of developing Alzheimers disease. He cites several more studies implicating animal protein and also attacks the idea that not addressing fats, but simply cutting out carbs, is the best way to lose weight. When fat calories were carefully controlled, patients lost 67 percent more body fat than when carbohydrates were controlled, he states. The Ornish diet was evaluated in the Best Diets of 2015 US News & World Report, and was rated #1 in Best Heart-Healthy Diets and #3 in Best Diabetes Diet & Best Plant-Based Diet. He summarized his approach in the Times op-ed. An optimal diet for preventing disease is a whole-foods, plant-based diet that is naturally low in animal protein, harmful fats and refined carbohydrates. What that means in practice is little or no red meat; mostly vegetables, fruits, whole grains, legumes and soy products in their natural forms; very few simple and refined carbohydrates such as sugar and white flour; and sufficient good fats such as fish oil or flax oil, seeds and nuts. A healthful diet should be low in bad fats, meaning trans fats, saturated fats and hydrogenated fats. Finally, we need more quality and less quantity. As part of his diet he also stresses exercise and stress management through a daily practice utilizing things like deep breathing, meditation, and yoga. combining deep breathing, meditation, and yoga. One of the cons U.S. News brought up about his diet is that staying the course can be tough. However, Meatless Monday is always a good first step. He also brought up the additional benefits of skipping meat that are familiar to fans of Meatless Monday. Whats good for you is good for our planet. Livestock production causes more disruption of the climate than all forms of transportation combined. And because it takes as much as 10 times more grain to produce the same amount of calories through livestock as through direct grain