Meatless Monday Articles

San Diego Drives Meatless Monday
Effort in Schools, Restaurants

January 27th, 2014

San Diego is leading the Meatless Monday charge in Southern California, incorporating the program into its schools, restaurants and homes with palpable gusto according to a recent article in the San Diego Union Tribune.

In September, the San Diego Unified School District adopted Meatless Monday in its elementary schools, serving meatless meals to

Learning to Cook with a Keypad

January 27th, 2014

Given the increase in popularity of online education–from beginner language guides to graduate engineering programs–it’s no surprise that cooking classes would soon follow. But Rouxbe, the members-only online cooking school founded in 2005, has taken the trend another step forward by offering an exclusively plant-based course with hundreds of hours of material.

“It’s absolutely

MM, Flexitarianism
Seen As Major Trends

January 27th, 2014

Meatless Monday is gaining ground in all sorts of communities, and businesses are eager to adapt. Phil Lapp, a co-founder Neat Foods, argues that the rise in popularity of Meatless Monday and “flexitarian” diets more generally are indicative of a major shift in how we think about food.

“We’ve seen a colossal surge in

Tender Sweet Potato Steaks Built to Satisfy

January 27th, 2014

In the bitter winter months, your tastebuds tend to crave meaty comfort foods.

But the good news is that the texture and heartiness of a well-grilled cut of beef can be easily recreated by sweet potatoes, which mimic meat when roasted. This sublime winter recipe from Gourmet Magazine contributor and award-nominated cookbook author

5 Options for Your Next Meatless Monday

January 27th, 2014

Choices are always a good thing—until you can’t make up your mind. These exquisite meatless recipes will induce what we call “the Netflix Paradox”: you’ll spend more time wondering which to cook than actually cooking. Just pick one at random. That’s what we do.

Read more at Parade

Redeeming the Potato with Sweet Peas

January 27th, 2014

Whither the lowly potato? This longtime staple of the American plate has sadly fallen from fashion, despite its impressive claims on health. Many people still believe the potato to be fatty; really, the butter they serve it with is. This recipe will prove that potatoes can taste good and feel even better.

Read more

Sarah-Jane Bedwell Gives Us
the Skinny

January 20th, 2014

Sarah-Jane Bedwell, RD, knows the allure of fast food—especially when it comes at the close of a busy day. As she writes in the introduction to her new book, Schedule Me Skinny, “I was at the mercy of my hectic schedule and thought I had no choice but to sacrifice my health.” But as

Veggies Through the Eyes of a Kid

January 20th, 2014

Every parent has had to placate a picky child at the dinner table. Dubbed “the McNugget Route,” it usually involves quick and painless dining options, like junk food. But perhaps parents should give kids more credit. Discover how easy it is to introduce your kids to healthy foods, get them loving a variety of seasonal

Not Your Grandmother’s Collard Greens

January 20th, 2014

A longtime staple in the South, collard greens are widely considered one of the healthiest plant-based options around, practically bursting with vitamin C, vitamin K, and fiber. These two recipes from Carolina Now put a new spin on this old pillar of southern cuisine, incorporating contemporary spices and presentation.

Read more from Carolina Now

Kale Salads Served with Flair

January 20th, 2014

Kale has become an industry unto itself: more popular than ever before, it is now a favorite of top chefs and skilled amateur cooks alike. It is often cooked to soften it before serving, but by dressing and tossing it with a handful of other fresh ingredients it can be made into a crisp

Pair These Chili Cups with a Super Bowl

January 20th, 2014

The Super Bowl is a big occasion that demands big flavors. These Cajun chili cups will satisfy even the most robust appetite—and your guests won’t know they’re meatless unless they ask to see the recipe. Just make sure you make enough for each quarter.



Seven Slices of Veggie Pizza to Stir Your Imagination

January 20th, 2014

Who doesn’t love pizza? It’s a staple as American as they come. But the best pies aren’t delivered—they’re made at home, with fresh ingredients and in endless varieties. By using plant-based toppings and a little imagination, pizzas can be both healthy and meatless: a safe bet and a crowd-pleaser for any Meatless Monday gathering.

Disney Star Laura Marano Endorses Meatless Monday

January 20th, 2014

Laura Marano has joined the growing cadre of young celebrities who are going meatless on Monday. The actress, who stars in the Disney Channel series Austin & Ally, recently contributed a photo and video shoot in support of a new campaign from The Humane Society that champions Meatless Monday. The campaign, which will distribute thousands

Split Pea Soup Provencal, a French Favorite

January 13th, 2014


“Condensed split pea soup from a can is probably one of the first meals I learned to prepare, but when I discovered how easily a homemade version comes together, I kicked my can to the curb. This soup is as simple as can be, but this Meatless Monday dish certainly doesn’t lack flavor (even

The Best of 2013, Meatless Monday Edition

January 13th, 2014

Via Apple a Day:

“When I started my Meatless Monday posts three years ago, I wasn’t really sure how long I’d stick with it.  For multiple reasons–nutritional, economical, and ecological–I wanted to commit to cooking one vegetarian meal per week.  In a very short amount of time, I found myself eating approximately half my meals