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. Tue, 21 Apr 2015 19:07:16 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.2 Spicy Sesame Hummus http://www.meatlessmonday.com/recipes/spicy-sesame-hummus/ http://www.meatlessmonday.com/recipes/spicy-sesame-hummus/#comments Mon, 20 Apr 2015 11:00:33 +0000 http://www.meatlessmonday.com/?p=12794 A Middle Eastern dip with an Asian flair that’s perfect to bring to potlucks. The hot chili oil adds a subtle spice and lemon juice brings a citrus tang to this zesty hummus.

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A Middle Eastern dip with an Asian flair that’s 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.

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Maple Almond Pecan Scones http://www.meatlessmonday.com/recipes/maple-almond-pecan-scones/ http://www.meatlessmonday.com/recipes/maple-almond-pecan-scones/#comments Mon, 20 Apr 2015 10:07:41 +0000 http://www.meatlessmonday.com/?p=15734 The dough of these breakfast pastries is made from ground pecans, almonds and oats then seasoned with cinnamon and vanilla. These healthy scones are naturally sweetened with maple syrup to give your morning a hearty hello which welcomes autumn

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The dough of these breakfast pastries is made from ground pecans, almonds and oats then seasoned with cinnamon and vanilla. These healthy scones are naturally sweetened with maple syrup to give your morning a hearty hello which welcomes autumn. This recipe comes to us from Christy, The Blissful Chef.

Serves 8

  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup rolled oats
  • 2 cups barley flour*
  • 1/4 teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup unsweetened applesauce
  • 1/3 cup maple syrup
  • 2 tablespoons safflower oil, melted
  • 1 tablespoon vanilla extract
  • 1/4 cup pecans, chopped
  • or
  • 1/4 cup almonds, chopped
  • 2 tablespoons maple syrup, for glazing the scones
  • apricot or blueberry jam, for garnish**

*found in the flour, baking or health food sections of most grocery stores. Substitute wheat flour if barley flour is unavailable.

 

**optional.

Preheat an oven to 375 degrees. Prepare a baking sheet with a sheet of parchment paper. Sprinkle a little flour on the parchment paper.

Place the pecans, almonds and rolled oats in a food processor and pulse until the mixture becomes a fine meal and no chunks of nut or oat remain. Place the oat nut meal in a large mixing bowl.

Add the barley flour, salt, baking powder and cinnamon to the mixing bowl. Stir until combined.

In a separate small bowl, mix together the applesauce, maple syrup, oil and vanilla extract. Stir until combined. Carefully fold in the nuts.

Slowly add the wet ingredients to the dry ingredients. Mix together with a spatula and fork or with your hands until the batter forms a firm dough ball.

Transfer the dough to the prepared baking sheet. Gently press the dough into an 8-inch circle, then cut it into 8 pieces with a sharp knife. You do not need to separate the wedges.

With a pastry brush, glaze the tops of the unbaked scones with the additional maple syrup.

Bake for 15-20 minutes, or until scones are cooked through. Cool slightly, then transfer to a cooling rack. Spread with fruit jam, if using, and enjoy.

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Chickpea Quinoa Burgers http://www.meatlessmonday.com/recipes/chickpea-quinoa-burgers/ http://www.meatlessmonday.com/recipes/chickpea-quinoa-burgers/#comments Mon, 20 Apr 2015 10:00:39 +0000 http://www.meatlessmonday.com/?p=24160 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

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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 yam’s 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!

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Easy Veggie Lo Mein http://www.meatlessmonday.com/recipes/easy-veggie-lo-mein/ http://www.meatlessmonday.com/recipes/easy-veggie-lo-mein/#comments Mon, 20 Apr 2015 10:00:37 +0000 http://www.meatlessmonday.com/?post_type=recipes&p=44608 This recipe is a quick version of the Chinese takeout favorite. Pack in the veggies with cabbage, mushrooms, carrot, celery and snow peas or use whatever seasonal produce you have on hand. This recipe comes to us from Karen of The Tasty Bite.

Serves 4

For the sauce:

2 tbsp. reduced sodium soy sauce, or

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This recipe is a quick version of the Chinese takeout favorite. Pack in the veggies with cabbage, mushrooms, carrot, celery and snow peas or use whatever seasonal produce you have on hand. This recipe comes to us from Karen of The Tasty Bite.

Serves 4

For the sauce:

  • 2 tbsp. reduced sodium soy sauce, or more, to taste
  • 2 tsp. sugar
  • 1 tsp. sesame oil
  • 1 tsp. fresh ginger, grated
  • 1/2 tsp. Sriracha or chili-garlic sauce (optional)

For the lo mein:

  • 8 oz egg noodles
  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 carrot, julienned
  • 1 stalk celery, sliced thinly
  • 1 cup cabbage, shredded
  • 1/2 cup snow peas, trimmed

In a small bowl, whisk together soy sauce, sugar, sesame oil, and ginger. Set aside.

In a large pot of boiling water, cook egg noodles according to package instructions. Drain, toss with a bit of oil to prevent sticking, and set aside.

Heat oil in a large skillet or wok over high heat. Add garlic and cook until just fragrant, about 30 seconds.

Stir in mushrooms, carrot, celery, cabbage, and snow peas. Cook, tossing frequently, until the vegetable are crisp-tender, about 3 minutes.

Add the cooked egg noodles and sauce to the skillet, then toss gently to combine. Serve immediately.

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Entertainment that Educates: The Meatrix, Relaunched. http://www.meatlessmonday.com/articles/entertainment-that-educates-the-meatrix-relaunched/ http://www.meatlessmonday.com/articles/entertainment-that-educates-the-meatrix-relaunched/#comments Mon, 20 Apr 2015 09:05:35 +0000 http://www.meatlessmonday.com/?post_type=articles&p=44555

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”,

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tmRelunched-500

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 who’s 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 don’t have to be Moopheus to know that’s an excellent idea.


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Join Meatless Monday in Celebrating Earth Day 2015 http://www.meatlessmonday.com/articles/join-meatless-monday-in-celebrating-earth-day-2015/ http://www.meatlessmonday.com/articles/join-meatless-monday-in-celebrating-earth-day-2015/#comments Mon, 20 Apr 2015 09:01:06 +0000 http://www.meatlessmonday.com/?post_type=articles&p=44585

April 22nd is Earth Day, and if you’re wondering what you can do to show your love for our planet, joining the global Meatless Monday movement is a great place to start. The more we find out about the strain meat production is putting on the environment, the more significant skipping meat once a

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earthday_badge3

April 22nd is Earth Day, and if you’re wondering what you can do to show your love for our planet, joining the global Meatless Monday movement is a great place to start. The more we find out about the strain meat production is putting on the environment, the more significant skipping meat once a week becomes.

Freshwater depletion is one of the ecological concerns raised by industrial meat production. According to the Center for a Livable Future at the Johns Hopkins Bloomberg Schools of Public Health, an estimated 1,600 gallons of water are involved in producing just one pound of feedlot beef. The info graphic below puts it in a more individualized context.

041515_EARTHDAY_infographics

So if you’ve been showering under a trickle to conserve water, well good for you…but perhaps you should also look at how eating meat is impacting your water “footprint.”  A great resource for this is the water footprint calculator available at Watercalculator.org.

Climate change is another area of concern impacted by meat production. Globally, livestock production is responsible for an estimated 14.5 percent of greenhouse gas emissions from human activities. Put another way, less meat, less heat.

041515_EARTHDAY_infographics5

As this other info graphic shows, if everyone in the world signed on to do Meatless Monday it would have the same impact on greenhouse gas emissions as taking about 240 million cars off the road each year.

Deforestation is also a consequence of high meat consumption. Over 18 percent of the Brazilian Amazon rainforest has been cleared since 1970, primarily for cattle ranching. Then there’s nutrient pollution. Waste from animal feeding operations can pollute waterways, dramatically altering aquatic ecosystems.

In addition to going meatless on Monday, there are many other things you can do to be kind to our planet. Purchasing locally grown food is a great way to not only get delicious seasonal produce but to cut down on the fuel used to transport food. You can use the The Eat Well Guide to help you find farmer’s markets, as well as grocery stores and restaurants that support local farmers.

Join all those on 6 continents and in 35 countries who have taken the pledge to go meatless on Monday. Whether it’s called Lunes Sin Carne (Mexico) or Luntiang Lunes (Philippines), skipping meat once a week is a small, simple step that can have a big impact. So give back to our wonderful planet that gives so much to us.

Happy Earth Day!

 

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Thai Fresh Spring Rolls with Peanut Dipping Sauce http://www.meatlessmonday.com/recipes/thai-fresh-spring-rolls-peanut-dipping-sauce/ http://www.meatlessmonday.com/recipes/thai-fresh-spring-rolls-peanut-dipping-sauce/#comments Mon, 13 Apr 2015 10:00:45 +0000 http://www.meatlessmonday.com/?post_type=recipes&p=41453 Making Thai spring rolls is one of my favorite kitchen activities—it’s especially fun to wrap them with a group of friends when we want to get creative with our food. They look impressive but are surprisingly easy to make. —Marea Goodman, co-author of Straight from the Earth

Serves 6; makes 12 rolls

For the Peanut Sauce:

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Making Thai spring rolls is one of my favorite kitchen activities—it’s especially fun to wrap them with a group of friends when we want to get creative with our food. They look impressive but are surprisingly easy to make. —Marea Goodman, co-author of Straight from the Earth

Serves 6; makes 12 rolls

For the Peanut Sauce:

  • 1/4 cup peanut butter, salted or unsalted, creamy or crunchy
  • 1/4 cup very hot water (about 180°F)
  • 1 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 2 tsp. agave nectar
  • 1 tsp. fresh lime juice
  • 1/8 tsp salt
  • Freshly ground black pepper

For the Tofu:

  • 1 tbsp. low-sodium soy sauce
  • 1 tbsp. extra-virgin olive oil
  • 1/8 tsp freshly ground black pepper
  • 8 oz. extra-firm tofu, cut into twelve sticks

For the Spring Rolls:

  • 1 cup cooked rice noodles, prepared according to package directions
  • 12 cucumber sticks
  • 12 carrot sticks
  • 1 cup packed mung bean sprouts
  • 1 ripe avocado, sliced lengthwise into 12 even pieces
  • 12 pieces heirloom or romaine lettuce
  • 1/4 cup coarsely chopped fresh spearmint
  • 1/4 cup fresh cilantro
  • 12 6 in. spring roll wrappers

To make the peanut sauce: Stir together the peanut butter and hot water in a small bowl until smooth. Add the soy sauce, vinegar, agave, lime juice, salt, and a pinch of pepper and stir until thoroughly combined. Set aside at room temperature.

To make the tofu: Position a rack in the middle of the oven and preheat it to 375°F/190°C/gas 5. Whisk together the soy sauce, oil, and pepper in a small bowl. Drain the tofu sticks on paper towels to remove excess water. Place the tofu on a small rimmed baking sheet or in a casserole dish and pour the marinade evenly over each piece. Make sure every side is thoroughly coated. Allow the tofu to marinate for at least 10 to 15 minutes before baking.

Bake the tofu on the middle rack for 15 minutes. Remove it from the oven, flip each stick over, then bake for another 15 minutes, or until golden brown.

To make the spring rolls: Place the noodles, cucumber, carrot, bean sprouts, avocado, lettuce, mint, cilantro, and tofu on individual plates around your work surface.

Fill a wide, shallow bowl with warm water. Place one spring roll wrapper in the bowl and let it soak until limp, about 5 seconds. Lay the wrapper down flat on your work surface. In the upper center section of the wrapper, place 1 piece of lettuce. You will want to leave at least 1 in/2.5 cm at the bottom of the wrapper uncovered; no need to leave any space at the top. In a compact vertical line, arrange 1 piece each of carrot, cucumber, tofu, and avocado, a generous 1 tbsp each of the bean sprouts and noodles, and 1 tsp each of the mint and cilantro.

Fold the bottom edge of the wrapper on top of the filling. Then tightly (but gently) pull the left edge of the wrapper over the filling and the folded bottom edge. It may be helpful to put pressure on the filling with your fingertips to make it as compact as possible while rolling. Pull and roll the left side over the right side of the wrapper, keeping the filling as compact as possible. Press the edges of the wrapper together to close. You will have the top of the spring roll open, and tightly wrapped bottom and sides. Repeat until all 12 spring rolls are assembled. Serve with the peanut sauce.

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Roasted Spring Veggie Couscous http://www.meatlessmonday.com/recipes/roasted-spring-veggie-couscous/ http://www.meatlessmonday.com/recipes/roasted-spring-veggie-couscous/#comments Mon, 13 Apr 2015 10:00:44 +0000 http://www.meatlessmonday.com/roasted-spring-veggie-couscous/ 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

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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
  • ¼ cup lemon infused olive oil
  • or
  • ¼ cup olive oil with 1 tablespoon lemon juice
  • ¼ 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 ¼ 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 ¼ cup lemon olive oil and ¼ cup balsamic vinegar. Toss to ensure even distribution of oil and vinegar.

Garnish with toasted sesame seeds if using and enjoy!

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Asparagus Wild Rice Frittata http://www.meatlessmonday.com/recipes/asparagus-wild-rice-frittata/ http://www.meatlessmonday.com/recipes/asparagus-wild-rice-frittata/#comments Mon, 13 Apr 2015 10:00:01 +0000 http://www.meatlessmonday.com/?p=12025 Delicately seasoned with basil and lemon rind, this frittata spotlights the contrasting flavors asparagus, green onions and grape tomatoes. Wild rice brings an earthy nuttiness and makes the dish a light meal in itself.

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Delicately seasoned with basil and lemon rind, this frittata spotlights the contrasting flavors asparagus, green onions and grape tomatoes. Wild rice brings an earthy nuttiness and makes the dish a light meal in itself. This recipe comes to us from our friends at myrecipes.com.

Serves 4

  • cooking spray
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 large eggs
  • 4 large egg whites
  • 1 cup asparagus, sliced into 1 inch pieces
  • 1 garlic clove, minced
  • 1 cup green onions, thinly sliced
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup wild rice, cooked according to package directions
  • 1/4 cup fresh basil, thinly sliced
  • 1 teaspoon lemon rind, grated
  • 1 ounce goat cheese, crumbled

Preheat broiler. Prepare a large nonstick skillet with cooking spray.

In a medium sized bowl, combine water, salt, pepper, eggs and egg whites. Whisk until ingredients are mixed and set aside.

Heat the prepared skillet over medium high heat. Sauté the asparagus and garlic for 2 minutes, or until the garlic begins to become fragrant. Add the green onions and sauté for 1 minute, or until the asparagus begins to soften, but is still crisp.

Add the grape tomatoes, cooked rice, sliced basil and lemon rind. Stir to combine thoroughly and cook for 1 minute, or until the rice and vegetables are heated through.

Reduce heat to medium. Spread out the vegetable rice mixture in an even layer in the skillet. Sprinkle with the crumbled goat cheese. Pour the egg mixture into the skillet and cook for 4 minutes, or until the eggs have almost set.

Wrap the handle of the pan with foil and broil for 4 minutes, or until the frittata is golden brown.

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Black Eyed Pea Chili http://www.meatlessmonday.com/recipes/black-eyed-pea-chili/ http://www.meatlessmonday.com/recipes/black-eyed-pea-chili/#comments Mon, 13 Apr 2015 10:00:01 +0000 http://www.meatlessmonday.com/?post_type=recipes&p=44534 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

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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
  • 4-6 oz. frozen corn, defrosted
  • 1 quart vegetable broth (try making your own)
  • 2 Tbsp. olive oil
  • Salt
  • Black pepper
  • Garlic 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, rice and corn, 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.

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