Meatless Monday http://www.meatlessmonday.com Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. We provide the information and recipes you need to start each week with healthy, environmentally friendly meat-free alternatives. Our goal is to help you reduce your meat consumption by 15% in order to improve your personal health and the health of the planet. Fri, 21 Nov 2014 15:57:54 +0000 en-US hourly 1 http://wordpress.org/?v=3.9 Roasted Delicata Squash Boats http://www.meatlessmonday.com/recipes/roasted-delicata-squash-boats/ http://www.meatlessmonday.com/recipes/roasted-delicata-squash-boats/#comments Mon, 17 Nov 2014 11:00:59 +0000 http://www.meatlessmonday.com/?post_type=recipes&p=43591

Squash, kale and mushrooms abound in late fall, and these delicata squash boats are the perfect dish to whip up when you need inspiration after a trip to your local farmers market. This recipe comes to us from Caitlin and of So Hungry I Could Blog.

Serves 2 (makes 4)

2 medium delicata squash, sliced

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Squash, kale and mushrooms abound in late fall, and these delicata squash boats are the perfect dish to whip up when you need inspiration after a trip to your local farmers market. This recipe comes to us from Caitlin and of So Hungry I Could Blog.

Serves 2 (makes 4)

  • 2 medium delicata squash, sliced in half lengthwise, seeds scooped out
  • extra-virgin olive oil
  • salt and pepper
  • 1 medium shallot, diced
  • 2 cups diced mushrooms (any kind)
  • 1 teaspoon dried thyme
  • 1/4 cup white wine
  • 2 tablespoons panko
  • 2 kale leaves, ribs removed, shredded finely
  • 1/4 cup fresh grated Parmesan cheese, plus more for garnish

Preheat the oven to 400 degrees. Rub a little bit of olive oil on all sides of each piece of squash. Grind fresh salt and pepper over the cut side of each piece, and set the squash face down on a baking sheet. Roast in the oven for 15-20 minutes. The squash should be soft yet firm.

Meanwhile, prepare the stuffing. Heat 2 tablespoons of the olive oil in a pan and add the shallots. Cook for 1 minute, or until the shallot is transparent. Add the mushrooms, thyme, and a dash of salt, and cook on medium heat until the mushrooms reduce, 2-3 minutes. Deglaze the pan with wine, and cook for another 2 minutes, or until the liquid has mostly dissolved. Turn off the heat, and stir in the panko, kale, and 1/4 cup Parmesan cheese. The mixture should be moist. Season with salt and pepper if needed.

When the squash is out of the oven, gently scoop out the center, and coarsely chop it with a knife. Be sure to leave the rind intact. Add the cooked squash to the mushroom mixture, and stir well. Spoon the stuffing back into the squash halves, sprinkle with more cheese, and place the stuffed squash on the baking sheet, cut side up. Bake for another 20 minutes, or until the cheese has turned golden brown. Serve hot.

 

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Mushroom Frittata http://www.meatlessmonday.com/recipes/mushroom-frittata/ http://www.meatlessmonday.com/recipes/mushroom-frittata/#comments Mon, 17 Nov 2014 11:00:54 +0000 http://www.meatlessmonday.com/?p=21637 Simmer earthy cremini mushrooms in sherry laced with fresh thyme and shallots for a rich, long-stewed flavor. Goat cheese crumbles balance the tangy mushrooms with its creamy texture and mellow flavor

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Simmer earthy cremini mushrooms in sherry laced with fresh thyme and shallots for a rich, long-stewed flavor. Goat cheese crumbles balance the tangy mushrooms with its creamy texture and mellow flavor. This recipe comes to us from Jen Hoffmeister who writes the blog Picante Dolce.

Serves 6

  • 2 tablespoons olive oil (preferably extra-virgin)
  • 3 tablespoons unsalted butter, divided
  • 1 small shallot, minced
  • 5 ounces cremini mushrooms, sliced
  • 1/4 cup sherry
  • 3 sprigs fresh thyme
  • 7 eggs
  • 2/3 cup skim milk
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup freshly grated parmesan cheese
  • 2 ounces goat cheese, crumbled
  • Salt and pepper, to taste

Heat the olive oil and 2 tablespoons of butter in a skillet over medium heat. When the butter melts, add the shallot and cook 1 minute, or until softened. Add the mushrooms.

Cook, stirring occasionally, 5 minutes or until the mushrooms begin to soften. Reduce heat to medium-low and add the sherry and thyme. Cook 5minutes more, or until the sherry has evaporated. Remove and discard the thyme sprigs; set the mushrooms aside.

Preheat an oven to 400 degrees F. In a medium bowl, whisk together the eggs, milk, parsley and parmesan.

In a large ovenproof nonstick skillet over medium heat, melt the remaining tablespoon of butter. Tilt the pan to ensure the butter covers the entire surface of the skillet.

Add the egg mixture to the skillet. Using a flexible spatula, pull the cooked sides away from the pan and tilt the pan to allow some of the uncooked egg mixture to flow into the space; continue doing this around the perimeter of the frittata. Cook 4 minutes, or until the egg mixture begins to set, but the top is still slightly undercooked. Top with the mushrooms and goat cheese.

Transfer the skillet to the oven and cook 8 minutes, or until the edges are golden brown.

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Middle Eastern Lentils & Rice http://www.meatlessmonday.com/recipes/middle-eastern-lentils-rice/ http://www.meatlessmonday.com/recipes/middle-eastern-lentils-rice/#comments Mon, 17 Nov 2014 11:00:50 +0000 http://www.meatlessmonday.com/?p=17506 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 won’t break the bank

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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 won’t 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!

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Chocolate Banana Smoothie http://www.meatlessmonday.com/recipes/chocolate-banana-smoothie/ http://www.meatlessmonday.com/recipes/chocolate-banana-smoothie/#comments Mon, 17 Nov 2014 11:00:25 +0000 http://www.meatlessmonday.com/?p=21412 Bananas, almond milk and cacao powder are pureed together and sweetened with honey. Almond butter and vanilla extract bring complex flavors to this morning smoothie.

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Bananas, almond milk and cacao powder are pureed together and sweetened with honey. Almond butter and vanilla extract bring complex flavors to this morning smoothie. This recipe comes to us from Lauren of Center Your Health.

Serves 1

  • 1 banana
  • 1 banana, frozen
  • 1 1/2-2 cups unsweetened almond milk
  • 1 teaspoon almond butter
  • 1 tablespoons raw cacao powder**
  • 1 tablespoon chia seeds**
  • 1 teaspoon honey
  • 2 drops vanilla extract

**Found in health food stores or the health food or baking section of most grocery stores.

Place the banana, frozen banana, almond milk, almond butter, cacao powder, chia seeds, honey and vanilla extract into a blender. Puree until smooth or until the smoothie reaches desired consistency. Pour in a glass and enjoy!

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Quote of the Week:Tony Cárdenas http://www.meatlessmonday.com/articles/quote-weektony-cardenas/ http://www.meatlessmonday.com/articles/quote-weektony-cardenas/#comments Mon, 17 Nov 2014 10:07:39 +0000 http://www.meatlessmonday.com/?post_type=articles&p=43610

On November 13, Tony Cárdenas, Representative of California’s 29th Congressional District and fan of Meatless Monday, wrote an editorial piece for the Los Angeles Daily News asking all Californians to do their part to conserve water during the record drought. “We can’t create the rain, but we can take actions in our everyday lives to create a meaningful impact

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Tony Cárdenas
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tonycardenas_bigOn November 13, Tony Cárdenas, Representative of California’s 29th Congressional District and fan of Meatless Monday, wrote an editorial piece for the Los Angeles Daily News asking all Californians to do their part to conserve water during the record drought. “We can’t create the rain, but we can take actions in our everyday lives to create a meaningful impact on reducing water usage.” One of those actions was to consider the water resources that go into producing different foods when planning meals.

Representative Cárdenas cited U.S. Department of the Interior statistics about the staggering amount of water resources needed to produce one pound of chicken (400 gallons) or a pound of beef (1,800 gallons.) He compared those amounts with figures from the Water Footprint Network of the water needed to produce a pound of tomatoes (26 gallons) or a loaf of wheat bread (220 gallons.)

“I am talking about making a conscious decision to compare the large amount of water it takes to produce that steak or pork chop you’re eating, with the likely smaller amount of water needed to produce delicious meatless options. In that spirit my staff and I have taken on the Meatless Monday Challenge. Taking off one day a week from eating meat is a small way to cut down our water use and consumption while reducing our water footprint.”

Representative Cárdenas also brought up how going meatless one day a week is good for the environment, helping to combat global warming. “With the drought and global warming creating such high stakes in our state, all Californians must do their part to examine their personal water usage and cut wherever possible.”

From suggestions like turning off the tap while brushing teeth to taking a day off from eating meat, he emphasized that these small steps can really add up. “We all have the tools to make a difference. Sometimes, they are disguised as forks and knives. Let’s put them to good use.”

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Tony Cárdenas
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Meatless MondayIs at APHA in NOLA http://www.meatlessmonday.com/articles/meatless-mondaytables-apha/ http://www.meatlessmonday.com/articles/meatless-mondaytables-apha/#comments Mon, 17 Nov 2014 10:06:43 +0000 http://www.meatlessmonday.com/?post_type=articles&p=43582

 

The American Public Health Association (APHA) Annual Meeting & Exposition gathers in New Orleans this year. From November 15–19, health specialists from across the country convene to exchange knowledge and network to strengthen the profession of public health.

The Monday Campaigns, represented by Rachelle Reeder, MPH and Morgan Johnson, MPH will reveal two poster-presentations

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Is at APHA in NOLA
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mardigras_henry_fb1_booth1210

The American Public Health Association (APHA) Annual Meeting & Exposition gathers in New Orleans this year. From November 15–19, health specialists from across the country convene to exchange knowledge and network to strengthen the profession of public health.

The Monday Campaigns, represented by Rachelle Reeder, MPH and Morgan Johnson, MPH will reveal two poster-presentations on the best practices of marketing public health and how to build a global community around a public health initiative.

Marketing and advertising have long been the exclusive bedfellows of consumerism, but Morgan and Rachelle aim to show the public health field how to leverage the tools of marketing and advertising to help effect widespread and sustainable change.

It’s appropriate that Tulane University, an early adopter of the Meatless Monday program, is hosting the conference. At the Meatless Monday booth attendees will find a wealth of information about the various Monday Campaigns initiatives. Also, it’s rumored that there will be a selfie-opportunity with a Meatless Monday pig in Mardi Gras regalia—this just might be a once-in-a-lifetime opportunity.

Rachelle Reeder, MPH

Rachelle Reeder, MPH

apaha_logo

Morgan Johnson, MPH

Morgan Johnson, MPH

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Is at APHA in NOLA
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Acorn Squash Chickpea Bulgur http://www.meatlessmonday.com/recipes/acorn-squash-chickpea-bulgur/ http://www.meatlessmonday.com/recipes/acorn-squash-chickpea-bulgur/#comments Mon, 10 Nov 2014 11:00:44 +0000 http://www.meatlessmonday.com/?p=15887 This hearty dinner creates delectable flavors by preparing four distinct foods simply to show off their best qualities and then contrasting them. Acorn squash is steamed, bulgur is soaked and chickpeas are sauteed before it’s tossed with fresh baby spinach and seasoned with lemon juice, cinnamon and paprika

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This hearty dinner creates delectable flavors by preparing four distinct foods simply to show off their best qualities and then contrasting them. Acorn squash is steamed, bulgur is soaked and chickpeas are sauteed before it’s tossed with fresh baby spinach and seasoned with lemon juice, cinnamon and paprika. This recipe comes to us from Jennifer of Eat Well Meal Plans.

Serves 4

  • 1 cup bulgur*
  • 2 medium acorn squash, cut in half & seeds removed
  • 1 14.5 ounce can chick peas, drained, rinsed & dried
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 2 cups baby spinach
  • 1 tablespoon lemon juice
  • 2 teaspoons cinnamon
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper

*found in the grain section of most grocery stores.

Bring 2 cups of water to a boil in a large pot over medium-high heat. Add the bulgur to the pot. Remove from heat, cover and soak for about 30 minutes, or until most of the water has been absorbed.

Place the seeded squash halves on a microwave-safe plate. Pour 1 teaspoon water in each of the 4 squash cavities. Microwave on high for 15 minutes, or until the squash’s flesh softens. Scoop the softened flesh from the outer shell and transfer it to a bowl.

Heat 1 tablespoon of the olive oil in a large pan over medium-high heat. Add the chickpeas and sauté, stirring often, for about 4 minutes, or until they start to brown. Set aside.

In the same pan, heat the remaining tablespoon of the olive oil and 1 tablespoon of butter over medium heat. Add squash by the spoonful, about 2 to 3 tablespoons per scoop. Cook for about 5 minutes on each side, or until lightly browned.

Drain any excess water from the bulgur and transfer it to a large serving bowl. Add the chickpeas, squash and baby spinach. Toss lightly to wilt the spinach. Season with the lemon juice, cinnamon, paprika, salt and pepper. Toss gently to combine and enjoy.

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Tahini Curried Carrot Salad http://www.meatlessmonday.com/recipes/tahini-curried-carrot-salad/ http://www.meatlessmonday.com/recipes/tahini-curried-carrot-salad/#comments Mon, 10 Nov 2014 11:00:39 +0000 http://www.meatlessmonday.com/?p=16248 Carrots are chopped into matchsticks then coupled with chewy raisins and toasted pumpkin seeds. Sour meets sweet meets savory in a dressing concocted of lemon juice, maple syrup and tahini, seasoned with garlic and curry powder

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Carrots are chopped into matchsticks then coupled with chewy raisins and toasted pumpkin seeds.  Sour meets sweet meets savory in a dressing concocted of lemon juice, maple syrup and tahini, seasoned with garlic and curry powder. This recipe comes to us from Kathy of Healthy, Happy Life.

Serves 10

  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 2 tablespoons maple syrup
  • 2 tablespoons curry powder
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 teaspoon garlic powder
  • dash of cayenne pepper*
  • 1 tablespoon nutritional yeast**
  • salt, to taste
  • 10 ounces carrots, cut into matchsticks
  • 1 cup raisins
  • 1/4 cup roasted pumpkin seeds

*optional. Add if you like your salad spicy.

 

**optional. Found in health food stores.

 

In a small bowl, whisk together the tahini, lemon juice, maple syrup, curry powder, black pepper, garlic powder, cayenne pepper and nutritional yeast, if using. Season with salt to taste and whisk well so all seasonings are equally distributed.

Place the carrots, raisins and pumpkin seeds together into a large bowl.

Pour the tahini dressing over the carrot mixture. Toss well until all the ingredients are well-coated.

Allow to marinate in the fridge for at least an hour. Serve chilled.

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Breakfast Lentils http://www.meatlessmonday.com/recipes/breakfast-lentils/ http://www.meatlessmonday.com/recipes/breakfast-lentils/#comments Mon, 10 Nov 2014 11:00:17 +0000 http://www.meatlessmonday.com/?p=16492 This breakfast proves lentils are delicious any time of day, as they are sautéed here with shallots, paprika, lemon juice and fresh parsley. The versatile legume stands in as a savory alternative to jam, as the spiced lentils top toast in this protein packed morning pick me up.

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This breakfast proves lentils are delicious any time of day, as they are sautéed here with shallots, paprika, lemon juice and fresh parsley. The versatile legume stands in as a savory alternative to jam, as the spiced lentils top toast in this protein packed morning pick me up. This recipe comes to us from Trudy of veggie.num.num.

Serves 4

  • 1 tablespoon olive oil
  • 1 14 ounce can brown lentils
  • 2 garlic cloves, minced
  • 2 shallots, thinly sliced
  • or
  • 2 green onions, thinly sliced
  • 1-2 teaspoon low sodium soy sauce or tamari
  • ½ teaspoon paprika
  • ½ teaspoon pepper
  • juice from 1/4 lemon
  • 2 tablespoons fresh parsley, roughly chopped
  • 4 slices whole wheat or multigrain bread, toasted
  • tahini, to taste

Place the olive oil in a skillet over medium heat. Add the garlic and shallots or green onions and sauté for 1 minute, or until veggies begin to become fragrant. Add the lentils and season with soy sauce, paprika and pepper and cook for 3-4 minutes more, or until the onion becomes translucent.

Add a good squeeze of lemon juice. Add the chopped parsley and stir. Taste for seasoning and add more soy sauce if desired.

Spread the tahini to taste over the whole wheat or multigrain toast. Spoon the spiced sautéed lentils over the tahini and enjoy.

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Hearts of Baltimore “Crab Cakes” http://www.meatlessmonday.com/recipes/hearts-baltimore-crab-cakes/ http://www.meatlessmonday.com/recipes/hearts-baltimore-crab-cakes/#comments Mon, 10 Nov 2014 11:00:15 +0000 http://www.meatlessmonday.com/?post_type=recipes&p=43533

These unique “crab cakes” use chopped hearts of palm instead of crab, but otherwise feature the same flavors of the classic dish. This recipe comes to us from Ayinde Howell and Zoe Eisenberg, authors of The Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and Those Who Love Them.

Serves 2

For the Garlicky Dill Aioli

1/2 cup

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These unique “crab cakes” use chopped hearts of palm instead of crab, but otherwise feature the same flavors of the classic dish. This recipe comes to us from Ayinde Howell and Zoe Eisenberg, authors of The Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and Those Who Love Them.

Serves 2

For the Garlicky Dill Aioli

  • 1/2 cup vegan mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon minced garlic

For the Crab Cakes

  • 3 tablespoons grapeseed or safflower oil, divided, plus more for frying
  • 1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
  • 1/4 cup chopped celery
  • 1/4 cup diced red bell pepper
  • 1/2 cup chopped onion
  • 2 teaspoons minced garlic
  • 2 teaspoons seafood seasoning
  • 1 teaspoon cornstarch
  • 1/4 cup vegan mayonnaise

For the Breading

  • 1/2 cup gluten-free bread crumbs, or more
  • 1 tablespoon seafood seasoning
  • Lemon wedges, to serve

To make the Garlicky Dill Aïoli

Combine all the ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.

To make the Crab Cakes:

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.

Heat 1 tablespoon of the oil in a skillet over medium-heat heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute.

Remove from the heat, add to the hearts of palm, and mix well. Add the seafood seasoning, cornstarch, and mayo.

Transfer the mixture to a mixing bowl and mix well. Set aside to cool to room temperature, then shape the mixture into four round patties.

Breading: In a shallow bowl, combine the bread crumbs and seafood seasoning, stirring to mix. Coat the patties with the breadcrumb mixture and refrigerate for 20 minutes.

Heat about 3 tablespoons oil in a medium skillet over medium- high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve hot, topped with the aïoli, with lemon wedges on the side.

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