September 30th, 2019
Facebook has always been a pioneer in the world of technology, but thanks to Anthony Moraes, Head Wellness Chef at Facebook’s headquarters in New York City, the company is now a shining example of how plant-based eating can be integrated into corporate dining services.
Meatless Monday had the opportunity to speak with Chef Moraes about
Every parent’s predicament: How do I get my children to eat more vegetables? Although there’s no secret sauce (sorry ketchup), there are tried and true methods to get your kids to eat more adventurously. But what are they?
The team at Meatless Monday spoke with Joy Bauer, bestselling author and health and nutrition expert on The Today Show, about her new book, Yummy Yoga: Playful Poses and Tasty Treats, and her creative ways to encourage kids to eat healthier. Yummy Yoga pairs healthy, kid-friendly recipes with fun yoga positions, giving the whole family the opportunity to get in the kitchen and on the yoga mat. But what sets this book apart is the collection of adorable yoga sculptures made out of fruits and vegetables that accompany each recipe (warning: they definitely encourage playing with your food).
To celebrate the launch of her book, Joy shared with us some easy-to-apply tips and tricks that will spark a passion for veggies in even the pickiest of eaters. This Monday, follow Joy’s words of wisdom and help your kids establish a loving relationship with plant-based foods.
Tip # 1: Make Healthy Food Fun
The key to encouraging kids to eat healthfully is to make food fun and exciting. That’s the whole point of Yummy Yoga. The pages are filled with tasty, kid-friendly recipes — smoothies, fruit skewers, veggie pizzas, super food ice pops, etc. — and playful yoga poses to entertain and excite little ones as they discover healthy, new habits.
Tip #2: Eat More Produce Yourself
Kiddie see, kiddie do. If your little ones (and big ones) see you eating a wide variety of fruits and vegetables, they’re more likely to do it, too. A study from the Pennington Biomedical Research Center in Baton Rouge, Louisiana, found that preschool age kids were more likely to eat bell peppers (and prefer them in the future) after being shown a video of people eating the veggie compared to kids who didn’t see the veggie video. Encourage your children to eat more fruit and vegetables by enjoying them yourself, and by pointing out other people (grandparents, siblings, cousins, friends, babysitters, and so on) who enjoy them, too!
Tip #3: Think Out of the Box
If a picky spouse or child doesn’t like steamed broccoli, don’t give up. Instead, try another spin. Whip up a batch of Broccomole Dip (I mash steamed broccoli florets into guacamole), Roasted Broccoli, Creamy Broccoli Soup, Broccoli Tots, or top it with cheese sauce or marinara…you get the idea. Be creative and experiment until you find a recipe that your picky eater does like.
Tip #4: Give Them the Power of Choice
Give picky eaters the power to choose—a fun recipe, a new fruit or a veggie to prepare as a side dish, or even the theme of the meal. It’s a simple equation that will make mealtimes less fraught: more freedom = less fussing. When you involve picky eaters with planning and prep a few nights each week, you’ll find they’re less likely to argue about finishing their veggies. Good food, good mood…sounds appetizing, right?
Tip #5: When in Doubt, Hide it
Sometimes, it’s easier to just slip veggies into their favorite foods. You can add a handful of kale or spinach into smoothies; add chopped broccoli, diced carrots or yellow bell peppers into mac and cheese (no brainer!); swap out standard noodles for veggie noodles, like spaghetti squash or zucchini linguini (aka zoodles); mix cauliflower rice with traditional rice; blend canned pumpkin puree into marinara sauce and taco meat — the options are limitless!
Tip #6: Try it on a Monday
Monday follows the weekend, which is when most people do their shopping and prep work–the veggies have been purchased, cleaned, peeled and chopped. Plus, it’s the perfect way to reset and reboot for a healthy and energizing new week ahead.
Try Joy’s recipe for Heart-y Artichokes, Green Beans, and Leeks from the book and check out Yummy Yoga for more delicious recipes!
Want some more plant-based cooking tips for you and your picky eaters? Check out The Kids Cook Monday for more recipe inspiration and fun kitchen activities for you and your children to do together.
Tis the season to incorporate more meatless dishes into your recipe collection. We’ve made a list — and we’ve checked it twice — of some of our favorite holiday appetizers, mains, side, and desserts, almost all of which are plant-based!
Craving chestnuts roasting on an open fire? Try our roasted chestnut soup. Jack Frost nipping at your nose? Nothing will keep you more snug than our warming carrot cauliflower stew. Grandma got ran over by a reindeer? Well, um, we’ve got a great recipe for honey-vanilla poached pears.
Check out our Meatless Monday holiday menu below and see how you can wow your guests with some festive and flavorful meatless meals.
Set the proper tone for the meal with these seasonal holiday appetizers:
On this holiday dinner table, let the side dishes take center stage:
Plant-based mains can be just as hardy and comforting as their animal-based counterparts:
End with something sweet (but not too sweet):
Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration.
Meatless Monday has created our dream-team celebrity chef meatless holiday menu, featuring a plant-based take on traditional recipes created by Bobby Flay, Gordon Ramsay, Giada de Laurentiis, Martha Stewart, Rachael Ray, Jamie Oliver, Nigella Lawson and Carla Hall.
From our kitchen to yours, please click the links below to enjoy these delicious, decadent, jaw dropping, and, of course, festive plant-based holiday recipes.
Appetizers
Wild Mushroom & Pomegranate Salad
Sides
Persimmons & Roasted Chicories
Grilled Brussels Sprouts & Hazelnut Vinaigrette
Entrees
Desserts
Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration.
The holiday season is here, so the team at Meatless Monday has assembled a snazzy gourmet gift-guide that includes everything you need to make plant-based eating — or any type of eating for that matter — easier, healthier, and more tantalizing to the taste buds.
Whether you’ve been naughty or nice, we’ve got something for everybody: A self-sustaining indoor herb garden for your apartment-bound offspring, a molecular gastronomy starter pack for your Chopped-obsessed sister-in-law, and, of course, a hazard-proof mandoline for mom. But no matter the tool, cooking gadget, or condiment, all of the gifts listed below will make someone’s Meatless Monday a whole lot more delicious.
Tell us if this sounds familiar: Your recipe calls for 2 tablespoons of fresh basil, but the quantities sold in the grocery store would last you a month. Thankfully your thoughtful friend purchased you this easy-to-use, self-sustaining smart herb garden. It works just like a capsule coffee machine: Insert the biodegradable smart-soil capsule, add water to the tank (good for up to 3 week), and plug it in! Bring on the basil.
For the Indoor Smart Herb Garden, click here.
The ideal gift for any hot-sauce junkie, this set of hot sauce flavors from around the world will add some searing flavor to any plant-based meal. Add some BAM! to your seitan and experiment with some spicy sauces from Costa Rica, New Orleans, Argentina, and 27 other states and countries.
For the Hot Sauce Flavors from Around the World, click here.
There’s nothing more comforting than the aroma of freshly baked cookies. Let your baked goods look as good as they smell with one of these ornately embossed rolling pins; they’ll transform any sheet of cookie dough or pie crust into an edible art piece.
For the Embossed Rolling Pins, click here.
A must-have for any individual looking to easily incorporate more plant-based foods into their diet, a food dehydrator can turn any fresh fruit or vegetable into the perfect plant-based snack. Use it to dry herbs or make your own fruit leather or mushroom “jerky.”
For the Food Dehydrator, click here.
Its sharp blade and high potential for kitchen “mishaps” has earned the mandoline a villainous reputation, but it’s still a very useful kitchen tool that can quickly transform any number of fruits and vegetables into perfectly bake-able, fry-able, salad-able slices. This hazard proof mandoline is foolproof, safe, and comes with its own handy spiralizer, perfect for turning oblong shaped vegetables into flowing strands of carb-free noodles.
For the Hazard Proof Mandoline Slicer and Spiralizer, click here.
Introducing children to the magic of cooking is one of the most valuable lessons you can bestow upon them. An appreciation for gastronomy starts in the kitchen, and there’s no easier way to get the young ones cooking than with a set of super-cute kid’s cookware, which features an adorable set of vegetable-themed spoons, measuring cups, and whisks.
For the Super-Cute Kids Cookware, click here.
Bring out your inner Top Chef with this incredibly cool molecular gastronomy starter pack. Use food-friendly additives to create jells, powders, beads, and caviars that will have your guests marveling at your gastronomic chops.
For the Molecular Gastronomy Starter Pack, click here.
The list of health benefits associated with fermented vegetables (kimchi, sauerkraut, pickles) is lengthy, but these foods can be a little pricey when purchased from the supermarket. A fun and cost-effective way to bring more fermented foods into your diet is to make them yourself. This fermentation kit comes with all the tools you need to pickle, culture, and preserve all of your favorite veggies.
For the Fermentation Kit, click here.
Mochi is the dessert that melts in your mouth, not in your hands. Everyone — and I mean everyone — has fallen head-over-heels in love with this Japanese frozen dessert. This DIY mochi kit is perfect for plant-based food lovers because it allows you to swap in any one of your favorite non-dairy ice creams.
For the DIY Mochi Kit, click here.
We know that your baby niece, cousin, or newborn couldn’t be any cuter, but what if they were wearing a little dim-sum or tater-tot onesie? This collection of adorable baby gear comes complete with all the food puns that any food-loving parent could ever dream of.
For the Foodie Baby Gear, click here.
Water is the element that prevents your perfect cubes of tofu from absorbing flavor and crisping up in the sauté pan. So just say no to soggy tofu! Exorcise those dampening demons in 15 minutes with this EZ Tofu Press: Simply set the press on a dish to catch water, place tofu on press base, turn both knobs for resistance, and continue to tighten the knobs every few minutes until your desired texture is achieved.
For the Tofu Press, click here.
The Meatless Monday Family Cookbook, by Jenn Sebestyen, emphasizes the limitless potential of plant-based cooking. The recipes are nutritious, easy-to-prepare, and mimic the look, taste, and texture of comfort-food favorites (you’ve got to check out the lentil Bolognese, butternut-squash mac and cheese, and “meaty” mushroom stew). It’s an awesome gift for anyone looking to expand their repertoire of plant-based recipes.
For the Meatless Monday Family Cookbook, click here.
For more Meatless Monday inspiration, tips, and recipes, click here
Thanksgiving is a time for family, giving, and gratitude. But it’s also the time for stuffing…and starches, and birds, briskets, casseroles, cranberry sauce, gravy, dressings, and desserts!
But as we know from Thanksgivings past, the entire family doesn’t always agree, especially when it comes to the food on the dining room table. So, whether your guests prefer dark meat, white meat, or no meat, it’s important that your Thanksgiving spread accommodates everyone. Fortunately, the classic Thanksgiving fixings can be made completely plant-based without compromising tradition or taste.
We’ve compiled a collection of simple plant-based Thanksgiving swaps that allow everyone — from the newly vegan to the traditional omnivore — to enjoy the holiday feast, together.
Sometimes your secret recipe is store bought. We won’t tell. Trader Joe’s has an impressive Organic Savory Vegan Gravy made with onion, garlic, coconut milk, tamari, mushrooms, and a whole bunch of seasonings and zero work for you. Oh, it’s also gluten free.
The secret to incredibly light and fluffy dairy-free mashed potatoes isn’t much of a secret. After boiling and mashing your potatoes (you can use a potato masher or hand mixer; if you use the latter, be careful not to overmix), fold in non-dairy butter and a whole head of roasted garlic to pump up the decadence.
A Thanksgiving spread is judged not on its turkey, but rather the quality of its stuffing. We scoured the internet to find the most satisfying stuffing recipe available. Chopped mushrooms, wild rice, bell peppers, vegetable bouillon, plant-based sausage, cubed up bread, and Thanksgiving seasonings — fennel, garlic, parsley, fresh rosemary — make this stuffing simply irresistible.
Oh, sweet potato casserole; you sit innocently on the Thanksgiving table masquerading as a member of the main meal, but we all know you’re our pre-dessert dessert…with your delightful topping of crushed pecans, coconut sugar, oats, and marshmallows. But the sweet and creamy nature of this indulgent side dish is a necessary counterbalance to all the punchy herbs and spices. This recipe adds another dimension to the traditional sweet potato casserole by using non-dairy milk, ground flax seeds, and melted coconut oil.
No bacon necessary for these magical root vegetables. The recipe suggests fennel, carrots, and Cipollini onions, but you can add any of your favorite seasonal vegetables.
A spin on the classic, this curried green bean casserole adds a new dimension to the Thanksgiving table. Traditional green bean casseroles typically rely on a can of condensed cream of mushroom soup and a topping of bread crumbs and fried onion straws. This recipe is just as easy to make, but offers your taste buds so much more!
Turkey doesn’t always have to be the star of the Thanksgiving spread. Meatloaf traditionally plays a supporting role, but this holiday season let it take center stage with this smoky, savory plant-based chickpea loaf. After it’s covered with a tangy ketchup glaze and baked in the oven, its look and texture become indistinguishable from its meaty counterpart.
There’s something extraterrestrial-looking about the maroon cylinder of congealed cranberry “sauce” that you always find sitting menacingly next to the gravy boat. It’s Thanksgiving, you deserve better. Treat your family (and yourself) with this simple-to-make four-ingredient cranberry jam. All you need is fresh cranberries, sugar, water, orange zest, and about twenty minutes. Your dinner rolls, stuffing, and other Thanksgiving starches will thank you.
Need an alternative centerpiece for your Thanksgiving meal? Look no further than this elegant whole roasted cauliflower with a smoky chipotle finish. Top your cauliflower “steaks” with a tart and briny caper vinaigrette for a perfect alternative to the big bird.
Some people eat to live, others eat to get to dessert. Your patience has paid off. This plant-based chocolate fudge brownie pie looks sinful, but it really isn’t. The crust uses a combination of almond flour, rolled oats, date sugar, and flax eggs (coagulated flax seeds), while the filling is as healthy as hummus, using chickpeas, nondairy milk, date paste, cocoa powder, rolled oats, and vegan chocolate chips.
What makes this pumpkin pie filling so much more luxurious than the rest? A rhinestone-studded crust? Nope, this pie gets its extra decadent flare from a can of full-fat coconut milk. Fold in some brown sugar, maple syrup, pumpkin pie spice, and a little bit of cornstarch, and you’ve got yourself the ultimate Thanksgiving dessert.
Invite your friends and family to try (and share) these plant-based Thanksgiving swaps. If you’re looking for more meatless recipe inspiration, check out our recipe gallery.
Looking for some culinary inspiration for your next round of Meatless Monday meals? Well, we have some EXCITING news: The first Meatless Monday cookbook is finally here, and with over 100 delicious, better-for-you plant-based recipes you’ll be able to whip up a meat-free meal for any type of eater — from experimental flexitarians to new vegans to the staunchest of carnivores.
The Meatless Monday Family Cookbook, by Jenn Sebestyen, emphasizes the limitless potential of plant-based cooking. The recipes are nutritious, easy-to-prepare, and mimic the look, taste, and texture of comfort-food favorites (you’ve got to check out the lentil Bolognese, butternut-squash mac and cheese, and “meaty” mushroom stew). The book, whose foreword is written by Sid Lerner, founder of the global Meatless Monday initiative and The Monday Campaigns, is based on the Meatless Monday philosophy of cutting out meat one day a week for your health and the health of the planet.
And as its title suggest, The Meatless Monday Family Cookbook is designed for the whole family, because when kids are involved in the prepping and cooking process, they develop a greater appreciation, understanding, and respect for the food in front of them. The cookbook officially goes on sale November 19, but we’ve included a few recipe highlights to share with you. And with Thanksgiving right around the corner, these plant-based recipes might just be what you need to round out the holiday dinner table.
This recipe marries the best traits of avocado toast with the enticing aroma and flavor of cannellini beans slowly sautéed with fresh garlic and olive oil. The mixture is spooned on to the avocado-smeared toast and drizzled with a sweet and tangy homemade barbecue sauce.
With butternut squash, carrots, parsnips, and Brussels sprouts, you’re getting all the best that autumn has to offer. The subtle maple glaze adds a surprisingly subtle sweetness that pairs nicely with the fall vegetables.
There’s nothing cozier than a hearty stew and some mashed potatoes. This recipe, which uses cremini and shitake mushrooms and a healthy dose of tamari, is an homage to umami. Ladle it over a scoop of mashed potatoes for some pure plant-based bliss.
It’s like a chicken potpie — minus the chicken and the pie. No animal products are necessary for this smooth and sultry creamy vegetable noodle soup. Vegetable broth, almond milk, nutritional yeast, and a whole lot of seasonings and aromatics make this soup satisfying and delicious.
This salad is light and fresh yet has plenty of protein from the quinoa and pecans. Fresh summer berries are little powerhouses of vitamins and are super kid-friendly. The toasted pecans take this dish to the next level.
A burrito is engineered to include an entire meal’s worth of goodies wrapped in one, warm, fluffy package. Chocked full of smoky pinto beans, cilantro rice, lettuce, and an avocado green chile sauce, be prepared for requests for seconds.
Channeling the hot smoke of the barbecue pit, this BBQ chickpea veggie bowl is charred, sweet, and tangy with a satisfying crunch. The recipe calls for roasted broccoli, red peppers, onions, and chickpeas, but you can top your brown rice bowl with any variety of vegetables. Just don’t forget to drizzle over some homemade sweet-and-spicy barbecue sauce.
The proper blend of sweet and heat, this BBQ sauce uses smoky chipotles, tart apple-cider vinegar, maple syrup, and a blend of spices. Squeeze a little bit any meatless Monday meal to take it to the next level.
About the author: Jenn Sebestyen is the creator of VeggieInspired.com. She was inspired to write The Meatless Monday Family Cookbook to help moms and dads get both picky kids and die-hard carnivores to eat more veggies. She offers tips and tricks that have worked for getting her kids on board with a veggie-heavy Meatless Monday plan.
Interested in learning more about Meatless Monday? Click here for more recipes, cooking tips, and ways that you can spread the Meatless Monday message to your community. For a chance to be featured in our next recipe roundup, make sure to tag @MeatlessMonday or use the hashtag #meatlessmonday the next time you post a meatless or plant-based recipe.
Chances are you know someone affected by diabetes, a condition that impacts the lives of about 30 million Americans. Approximately one in three American adults has prediabetes — a risk factor for developing type 2 diabetes — and of that population, 90% don’t know they have it.
Think you or a loved one may be at risk? Take (or share) the 60-second American Diabetes Association (ADA) type 2 diabetes risk assessment quiz and find out.
The good news is that most cases of type 2 diabetes are preventable through simple lifestyles changes. The three most important things to do: lose weight, if needed; eat healthy, and be active. Reducing meat and increasing plant-based foods in your diet is one important step in lowering your risk of type 2 diabetes.
This November is Diabetes Awareness Month, so to help make the connection between diet and diabetes, we’ve introduced a new hashtag — #DontLetDietBeatUs – along with social media graphics to to increase awareness of how eating more plant-based foods and less meat can help lower your risk of developing type 2 diabetes. All throughout the month, we will be posting recipes, cooking hacks, and shopping tips with the hashtag #DontLetDietBeatUs to help manage and prevent a prediabetes or diabetes diagnosis. You can also download our new set of creative materials, so you can help spread the word on how a meatless diet can reduce your risk of diabetes.
We’ve also collaborated with our experts at Johns Hopkins Center for a Livable Future to compile a list of eating tips that can help you or a loved one reduce your risk of diabetes.
Incorporate More Plant-Based Food Choices into Your Diet
Substitute red meat with nuts, whole grains, beans, peas, lentils, legumes and other meat alternatives like tofu, and tempeh. Whole grains are especially important, as they are packed with nutrients like selenium, potassium, and magnesium, low in fat, and fiber rich. Additionally, research shows an inverse relationship between whole grains intake and the risk of type 2 diabetes. Don’t forget according to the Dietary Guidelines for Americans, at least half of your grains for the day should be from whole grains.
Make Half Your Plate Fruits and Vegetables
Here are two ideas on how to make it easy: 1) eat seasonally, when produce is fresher and lower cost, and 2) if you can’t find it fresh, frozen fruits and vegetables are picked at peak ripeness and are quickly frozen, preserving their nutrient content and flavor. Buy them when they are on sale and keep a few bags handy for stir fries, soups, quiches, or casseroles, and smoothies.
Choose Heart-Healthy Fats
Use healthy oils for cooking, like canola and olive oil. Nuts, seeds and avocado are good for an afternoon snack and best of all, they’ll keep you full when those mid-afternoon munchies strike.
Limit Fried Foods and other Foods High in Saturated and Trans-Fat
These foods are associated with a high risk of cardiovascular diseases. Saturated fats are found mostly in meats and high fat dairy. Trans-fats are common in processed foods, such as cookies and crackers.
Reduce Intake of Added Sugars
Avoid sugar-sweetened beverages such as juice, soda and energy drinks and sweets such as baked goods, candy, ice cream.
For more information on the relationship between diet and diabetes, click here.
If you’ve already been diagnosed, a couple of extra tips to manage your diabetes:
• Be active all days of the week
• Work with a health professional to manage your diabetes. Remember knowing your ABC (A1C, Blood pressure, and Cholesterol levels) of diabetes is important in helping you manage the disease successfully. To help you understand the A1C test better, click this link on the ADA website.
New York City has passed a historic resolution supporting the promotion and adoption of Meatless Monday for residents, businesses, and government organizations. The resolution encourages individuals and public and private institutions to try and provide plant-based options for their health and the environment, especially on Mondays.
New York City is already a leader in providing its residents with opportunities to enjoy plant-based meals and reduce their meat consumption, with Meatless Monday programs currently available in all public schools and public hospitals. This new resolution builds and strengthens the city’s current efforts and is part of a larger push to promote plant-based meals and reduce processed meat consumption in local restaurants, cafeterias and community organizations in all five boroughs.
Helen Rosenthal, New York City council member and lead advocate of the resolution, celebrated the victory with a post on her Facebook Page:
“Today the City Council passed my resolution which encourages New Yorkers to enjoy ‘Meatless Mondays’ so that all of us can take part in the long-lasting benefits of a plant-based diet — reduced risk of a wide range of diseases, improved overall health, and longer lives.”
The Meatless Monday team joined fellow non-profit partners and city council members in advocating for a citywide resolution in 2015. Recent public environmental concerns and scientific publications have increased momentum around interest and adoption of plant-based eating for health and environmental benefits.
Meatless Monday is a global campaign that encourages people to enjoy meat-free meals on Mondays to improve their personal and public health as well as environmental and agricultural sustainability. The resolution brings awareness to the efforts already underway in restaurants, schools, and cafeterias across the city to provide meatless meals on Mondays, and calls on an expansion of those efforts citywide.
A coalition of leading health and environmental organizations have endorsed Meatless Monday as one of the easiest actions that mayors and city officials can take to improve their community’s health and achieve their climate goals. Major cities including Los Angeles, Long Beach, San Francisco, Washington D.C., Philadelphia, Indianapolis, Sacramento, Cleveland, and many others have all committed to some iteration of the program.
Do you want to keep the Meatless Monday movement growing? Click here for five simple ways to implement Meatless Monday in YOUR community.
We’re all familiar with the four basic tastes — sweet, salty, sour, and bitter — but umami, the mysterious “fifth taste,” remains an enigma. Umami is responsible for giving foods their deep, savory flavor. When used properly, umami adds a pleasant richness to plant-based meals, balances the natural bitterness of nutrient-dense vegetables, and simplifies cooking by reducing the need for salt and other flavor-enhancing ingredients.
Umami can be found in everything from corn, tomatoes, and mushrooms to aged cheeses, nori and soy sauce. While it’s easy to find foods that contain umami, it’s not always as simple to coax that savory flavor out of them, which is why umami remains an underutilized culinary tool in many home kitchens across America.
That’s why the team at Meatless Monday was so thrilled to work with Yondu Vegetable Umami to develop a free, downloadable e-cookbook complete with umami-rich plant-based recipes. When scrolling through the recipes, you’ll see the breadth and versatility of this one simple ingredient.
But tasting is believing.
For starters, try this super simple 3-Minute Veggie Soup, which includes aromatic leeks, sugary snap peas, cool slices of fennel, and a couple of tablespoons of vegetable umami. At only 54 calories per serving, it’s a nice, light way to open a meal. Catering to a crowd? Pulse together a creamy Minted Pea and Walnut Dip in a matter of minutes. Have some leftover cauliflower? A spattering of chili flakes and lemons zest, along with a drizzle of olive oil and umami will transform this simple vegetable into a Quick Roasted Cauliflower worthy of any restaurant menu.
To celebrate the cookbook release, Yondu is giving away 50 free bottles of their vegetable umami. All you have to do is click the link HERE and sign up, but move quick — it’s first come first serve. And if you missed the giveaway, Yondu is also offering a coupon code for 50% off your order! Use code: 50umamimeals.
Download your free copy of the e-cookbook HERE and click over to Amazon to purchase a bottle of Yondu, $8.99 (lasts quite a while).
Thanks to Yondu’s vegetable umami, you can effortlessly add a richness to any of your Monday meals. Need more inspiration? Check out Yondu.Us for more recipes.
Tag @MeatlessMonday and @Yondu.USA in your umami food posts and share the e-cookbook link with friends and family to inspire easy Meatless Monday meal ideas.
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