September 3rd, 2018
This Monday, Meatless Monday celebrates with a tour of notable and upcoming vegetarian and plant-based festivals across the U.S., Canada, and Europe
Squash come in many different shapes and sizes, with each possessing their own unique composition, color, taste, and nutritional profile. Some are ideal for savory sides, salads, and appetizers (squash blossoms, chayote, pumpkin); others are destined for a long, slow roast in the oven (acorn, butternut, delicata), while a select few can even replace our favorite carbohydrate — noodles (spaghetti squash, zucchini).
But what these recipes all share in common is that they are the perfect accompaniment or star of your Meatless Monday menu.
So whether you’re a loyal Meatless Monday fan or a new adopter, we’ve compiled a list of some undeniably dynamite seasonal squash recipes that will have you running/driving/rollerblading to the nearest farmer’s market.
Swapping spaghetti squash for ramen noodles adds extra veggies to this flavorful dish, which also features crispy pan-fried tofu, caramelized onions, broccoli, mushrooms and fresh ginger.
Need something festive for the changing of the seasons? Pairing the tart pop of pomegranate seeds with the inherent creaminess of butternut squash makes for a dish fit for any holiday table.
Your grill may be closed for the season, but that doesn’t mean you can’t enjoy a delicious meatless burger! These baked burgers combine the sweet and savory flavors of autumn produce for a comforting seasonal dish.
No gluten is required to create this luscious bowl of pasta. Strips of zucchini replace traditional noodles, while diced golden peppers are used instead of the classic canned tomato. The result is a burst of light and bright flavors.
Delicata squash is just as its name suggests; its delicate exterior makes for a tender and creamy bite that is both rustic and decadent. These roasted delicata squash boats are the perfect vehicle for tender mushrooms and hearty stalks of kale.
Coziness in a bowl. Hot cereal is simmered with cinnamon, dates, and maple syrup for a combination of flavors that just scream autumn. Pumpkin’s earthiness is a great match for the porridge grain farina. This breakfast will undoubtedly keep you full until lunch.
If you think you’re looking at an ooey gooey cheese sauce, look again! That luscious coating is made from a combination of butternut squash, olive oil, onion, garlic, lemon juice, and a dash of dried sage. This one is truly an Alfredo fit for fall.
Invite your friends and family to try the flavors of fall with these plant-based recipes. If you’re looking for other meatless recipe inspiration, check out our recipe gallery.
Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram!
Dr. Kristi Funk is a board-certified breast surgeon and co-founder of the Pink Lotus Breast Center in Los Angeles. She helps her patients, including Sheryl Crow and Angelina Jolie, prevent and navigate breast cancer. Her science-backed strategy for cancer prevention includes whole food plant-based eating and starts with Meatless Monday.
She explains that consuming a plant-based diet protects the body from cancer cells, noting that over millennia, plants have developed weaponry to ward off disease and other predators. “Let me ask you this: if you were to eat plants, would their protective powers extend to you as a human? Of course they would!”
Dr. Funk prescribes Meatless Monday because small changes translate into long-term health benefits.
Last year, we had the opportunity to sit down with Dr. Funk and ask about her thoughts on Meatless Monday and how reducing meat consumption promotes an overall healthy lifestyle. And since October is breast cancer awareness month, we feel it is the right time to reiterate Dr. Funk’s message.
Watch Dr. Funk’s video below to learn about why Meatless Monday matters.
Let us know your thoughts! Tag us @MeatlessMonday and use #MeatlessMonday when sharing on Facebook, Twitter, or Instagram
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 Facebook’s fully plant-based café, Ceci et Cela, and how people simply can’t stop talking, tweeting, and Instagramming about the innovative meatless meals he and his team are cooking up.
What was the motivation behind having an entirely plant-based cafe in Facebook’s HQ? Do other cafes at Facebook also serve vegetarian options?
The motivation for having an entirely plant-based café came from our desire to provide interesting and innovative plant-based concepts that complement our “mainstream” cafes. We always have our finger on the pulse of what is happening in the world of food and drink, and as more people switch to alternative diets, we wanted to accommodate those preferences by creating a place that offers food that is healthy, cutting edge, and suitable for all eating lifestyles. Our daily menus incorporate vegan, vegetarian, Meatless Monday, keto, paleo, juicing, and healthy-living options.
How have employees reacted to Ceci et Cela?
Ceci et Cela opened up to rave reviews from our employees, and it continues to receive amazing feedback after nearly two years in operation.
How do you entice employees to choose a plant-base option over a meat-centric dish?
We post some mouthwatering pictures of the food on our internal Facebook page, and these photos tend to draw in both plant-based diners and meat eaters, but most of the time it’s word-of-mouth that gets the line started.
What’s the most popular dish at Ceci et Cela?
It’s hard to say, since our menu changes weekly and we try to never repeat a dish. But I guess if we had to pick, there is one salad that I created for our opening menu that is so immensely popular that someone created a Fan Page for it; it’s called “All Hail The Kale.” Lol… It has many followers. So funny…
Plant-based has become more popular, what plant-based cuisine trends or insights can you share from your success with Ceci’s? Have you seen more traffic on Mondays?
Running a plant-based café allows us to be creative, but it also enables us to see which types of plant-based foods outshine the others. Currently, there’s a trend towards trying different varieties of nut milks. We make all of our own nut milks in-house, and I’ve noticed a growing interest in other plant-based milks beyond the common almond and soy. Oat milk has grown in popularity, but we also experiment with walnuts, macadamia nuts, various dried legumes, and seeds.
I also see that more people are concerned with their gut health. We offer kombucha on tap as well as house-made probiotic foods and drinks.
As for a traffic boost on Mondays, we do have a healthy Monday service due to our steady flow of plant-based eaters and our committed Meatless Monday diners. Ironically, we see an even bigger spike on Tuesdays, as all of our Monday guests go back and tell their friends and co-workers about their incredible meal at Ceci et Cela.
A third trend that started off as more of a feeling is the correlation between clean nutrition and beauty (I believe they’ve coined a word for it now, “Nutraceuticals”). So, I put together a “Beauty Bar” within our café that is set up like a makeup station complete with a lighted mirror, compact cases, perfume bottles, blush brushes, etc. But instead of makeup, I filled all of these cases and jars with superfood additives like, acai powder, maca, chlorella, camu-camu, pine oil, and matcha so that guests can come up to the bar and add an extra boost of super foods to their food or drink. At the Beauty Bar, I’ve also included a nicely-framed legend explaining what additives are good for your hair, your nails, your skin, eyes, etc… It has become immensely popular and is a very “Instagram-able” station.
Have employees started eating more plant-based meals as a result of trying new foods at Ceci’s? Any stories you can share?
There are so many stories of employees coming to us and thanking us for re-introducing them to the delicious potential of vegetables. Our team does such an incredible job at making all of our offerings attractive and appealing to everyone, not just the vegans and vegetarians. I am grateful for the many stories and accolades we receive each week. One employee came to me and said that he has strictly only eaten at Ceci et Cela for the past 6 months and lost 30 pounds. A few employees have brought in their personal trainers and nutritionists to see everything we do. Another employee said that Ceci et Cela was an official part of her wedding plan this summer!
Follow the Facebook plant-based food trends via Chef Anthony Moraes on Instagram. Keep us posted on your #MeatlessMonday meals by posting your favorite plant-based dishes and tagging @MeatlessMonday.
Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram!
On Monday, September 16, three finalists competed to be crowned the Florida Restaurant & Lodging Show Meatless Monday Rapid Fire Champion. Finalists were chosen from a pool of chefs who submitted original meatless recipes and videos.
The competition was judged by a panel of experts including (from left to right) Hari Pulapaka, Ph.D., C.E.C., Executive Chef & Co-Owner, Cress Restaurant; Kristine Palkowetz, Chief Wellness Officer, Joyful Goodness; Kendra Lott, Publisher, Edible Orlando; and Dana Smith, Campaign Director, Meatless Monday.
The three competing finalists were:
Carly Paige, Founder, FitLiving Eats; Author, “Simply Swapped Everyday”
Chris Dancesia, Owner/Chef, Nick’s Bistro
Anne Hernandez, Founder, Our Urban Homestead
Chefs had 20 minutes to prepare their dishes while discussing the ingredients, flavors, and health benefits. Each chef prepared their favorite meatless dish for the panel of judges.
Carly Paige kicked off the competition by preparing her Lentil Walnut Tacos, which she said she knows are good because even her meat and potato loving brother enjoys them.
Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa
Anne Hernandez then prepared her Vegan Shephard’s Pie, a recipe that “isn’t giving up anything” by going plant-based, as it allows you to enjoy a lighter version of a traditional comfort food.
Vegan Shepherd’s Pie
Finally, Chef Chris Dancesia prepared Summer Squash and Rice Noodles with Caribbean Gremolata and Coconut Oil, a favorite vegetarian dish at his restaurant.
Rice Stick Noodle with Caribbean Gremolata
Although a tough decision, the judges awarded Chef Chris as the winner of the Meatless Monday Rapid Fire Challenge. Judges enjoyed the variety of flavors in his dish, as well as the presentation.
Growing up in a Slovak Ukrainian family, Chris learned how to cook from a young age. Starting at age 15 as a dishwasher, Chris has spent his career working in restaurants, learning all aspects – from bar back to waiting tables to eventually moving into the kitchen. From 2008 to 2012, Chris worked in a restaurant in Belize before returning to Florida. Earlier this year, his lifelong dream came true as he and a business partner opened Nick’s Bistro.
Congratulations to Chef Chris!
Try all the chefs’ recipes this Meatless Monday and let us know how they came out on Facebook, Instagram, and Twitter.
It’s officially fall! And the perfect time for apple picking, visiting the pumpkin patch and exploring the local farmers’ markets for seasonal vegetables, like broccoli and eggplant. Trying new meatless recipes is a great way to utilize all of the ripe fruits and vegetables coming into season. We’ve gathered delicious plant-based recipes from our Meatless Monday bloggers and influencers featuring fall produce. Enjoy the hearty tastes of fall!
Invite your friends and family to try the flavors of fall with these plant-based recipes. If you’re looking for other meatless recipe inspiration, check out our recipe gallery.
Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram!
Climate Week NYC, (led by The Climate Group) takes place this year from September 23-29. The summit is held alongside the UN General Assembly and brings together international leaders from business, government and civil society to showcase global climate action and to discuss solutions. While complex issues are being discussed, there is a simple action we can all take to have a big impact: participate in Eat for Climate Week.
Eat for Climate Week seeks to raise awareness of the climate benefits of shifting to a more plant-based diet, as well as highlighting how delicious plant-based foods are. Start the week off with Meatless Monday on September 23rd and keep your climate-friendly eating going all week long.
If you happen to be in NYC during Climate Week you can attend summit events and show your support for Eating for Climate Week by eating at one of the participating restaurants showcasing delicious and climate-friendly dishes. This week-long restaurant campaign is in partnership with Meatless Monday and the Food and Climate Alliance.
Another great option for Meatless Monday on September 23 during Climate Week NYC is to stop by Cinnamon Snail’s food truck and try their delicious and FREE plant-based samples made with plant-based Gardein products. Cinnamon Snail vegan food truck will be serving up FREE gardein plant-based dishes, including Morita Chili Grilled “Beefless” Breakfast Burritos and Habanero Buffalo Chick’n Sliders. In NYC? Join us on Monday, Sept 23rd from 10am-2pm on Fifth Avenue between 21st and 22nd Streets in Manhattan. Follow @MeatlessMonday, @gardein and @CinnamonSnail for more details.
Can’t make it to New York? Don’t worry, you can still support the event and fight climate change by going Meatless Monday at home or in your office. If you don’t already observe Meatless Monday, what better week to start? If you already go meet-free once a week, then how about going meatless for all of climate week?
Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram.
There are plenty of reasons to eat more plant-based foods. For NFL linebacker Derrick Morgan, who most recently played on the Tennessee Titans, the reason was clear: He wanted to become an even better athlete. “[Derrick] wanted to have a competitive edge for training on and off the field,” Morgan’s wife, Chef Charity Morgan, said. After doing extensive research on using plant-based foods as fuel, Derrick decided to fully commit to plant-based eating — cold turkey — back in 2017. His wife Charity and two young kids, soon followed his lead. Now, the whole Morgan clan eats all plant-based, all the time. But this is hardly where their plant-based story ends.
The Morgans’ new approach to eating soon made its way onto the football field. Charity, a Le Cordon Bleu-trained professional chef, gradually transitioned her cooking style to plant-based and, with that, began to serve meals to other Tennessee Titans. “For me, it was just re-educating the guys about what food looks like. Once they realized they could have lasagna, enchiladas and mac and cheese in plant-based form, they were so stoked,” she said. Charity cooks up plant-based dishes for many of the players, who’ve found that the meals leave them energized and ready to play. “A lot of them tell me they feel faster on the field, they feel more energetic,” Charity said of the players, adding that many said they didn’t feel sluggish like they normally do after a big lunch.
Chef Charity’s recipes are always evolving, but there are a few staples she said the players request on the reg. Her plant-based truffle mac and cheese is by far the players’ most beloved recipe, and her tacos, which she makes with soyrizo, black beans, bell peppers, onion and garlic are another favorite.
While there is a wealth of information around plant-based eating, Chef Charity said protein is often the players’ first concern when they sign up for her meals. She said being an educator comes as part of her job as a chef: Once she breaks down the beneficial nutrients in foods like vegetables, lentils and legumes, she said the players’ worries are easily quelled. The chef labels all of the players’ meals clearly so they know what to expect before digging in, and every dish is protein-packed. Her “Pro-Bowl,” a mix of lentils, chickpeas, hemp seeds, kale and spinach, is incredibly protein-dense.
While many of the Titans have incorporated plant-based eating into their lives (and their training), not all have committed as wholly as the Morgan family has — and, as Chef Charity put it, that’s completely OK. “I tell people all the time, even if you start with Meatless Monday, that’s great. I encourage that,” she said, adding that Meatless Monday often ends up being a gateway to even more plant-based eating. “People realize they create their own [unnecessary] barriers, but once they try [to eat a little less meat], they start to realize that it’s really not so difficult. We create our own roadblocks that don’t really exist in reality,” she said.
So while conventional wisdom may tell us that professional football players need a meat-heavy diet to perform their best, the real proof is in the Titans.
Learn more about plant-based athletes from the experts – check out Game Changers the movie. “A UFC fighter discovers an elite group of athletes proving everything he’d been taught about protein was a lie.” This documentary breaks down the stereotypes, myths and realities of protein and strength around plant-based eating for professional athletes. Check it out in your local theaters.
Climate Week NYC, (led by The Climate Group) takes place this year from September 23-29. The summit is held alongside the UN General Assembly and brings together international leaders from business, government and civil society to showcase global climate action and to discuss solutions. While complex issues are being discussed, there is a simple action we can all take to have a big impact: participate in Eat for Climate Week.
Eat for Climate Week seeks to raise awareness of the climate benefits of shifting to a more plant-based diet, as well as highlighting how delicious plant-based foods are. Start the week off with Meatless Monday on September 23rd and keep your climate-friendly eating going all week long.
If you happen to be in NYC during Climate Week you can attend summit events and show your support for Eating for Climate Week by eating at one of the participating restaurants showcasing delicious and climate-friendly dishes. This week-long restaurant campaign is in partnership with Meatless Monday and the Food and Climate Alliance.
Another great option for Meatless Monday on September 23 during Climate Week NYC is to stop by Cinnamon Snail’s food truck and try their delicious and FREE plant-based samples made with plant-based Gardein products. Keep an eye out on @veganlunchtruck on Twitter to see its location status.
Can’t make it to New York? Don’t worry, you can still support the event and fight climate change by going Meatless Monday at home or in your office. If you don’t already observe Meatless Monday, what better week to start? If you already go meet-free once a week, then how about going meatless for all of climate week?
Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram.
On Monday, August 26, three finalists competed to be crowned the Western Foodservice Show Meatless Monday Rapid Fire Champion. Finalists were chosen from a pool of chefs who submitted original meatless recipes and videos. Chef Karla Flores-Ybaceta, last year’s Rapid Fire champion, returned to compete this year and reclaimed her title.
The competition was judged by a panel of experts including (from left to right) Jenny Ross, Executive Chef, Tribest & Consulting Chef, Jenny Ross Living Foods; Seizan Dreux Ellis, Executive Chef, Café Gratitude; Leslie Durso, Vegan Chef and Wellness Expert; and Dana Smith, Campaign Director, Meatless Monday.
The three competing finalists were:
Jodi Taffel, “The Fabulous Bacon Babe”
Mark Angelo Crisostomo, Chef
Karla Flores-Ybaceta, Executive Chef, Mikhuna Authentic Peruvian Cuisine
Chefs had 20 minutes to prepare their dishes while discussing the ingredients, flavors, and health benefits. Each chef prepared their favorite meatless dish for the panel of judges. Jodi Taffel, “The Fabulous Bacon Babe,” prepared her Lentil Empanadas, a favorite among her catering clients.
Jodi Taffel’s Lentil Empanadas
Chef Mark Angelo Crisostomo served a Beet Salad with Chopped Endive and Arugula.
Mark Angelo Crisostomo’s Beet Salad
But the dish that made the judges lick their plates clean was from Chef Karla, who also won last year’s bacon-themed competition. Her Quinoa Tamales are a variation of the popular dish and a favorite from her food truck and catering business Mikhuna Authentic Peruvian Cuisine. She serves them with “sarza criolla,” a Peruvian sauce of marinated onions and tops them with her famous Aji Verde, a Peruvian green hot sauce, which she is planning to start bottling.
Karla Flores-Ybaceta’s Winning Quinoa Tamales
After receiving a duo Associates of Science Degree in both Culinary Arts and Baking and Pastry from Long Beach City College, Chef Karla studied at L’Ecole Lenotre in Paris, where she received a Grande Diplome in Culinary Arts and Baking and Pastry. Before starting her own business, she served as an Executive Chef, training with Master Chef Romain Bertain, as well as a Private Chef for Her Royal Highness Princess Rima Al Saud and the Royal Family of Saudi Arabia.
Congratulations!
Try all the chefs’ recipes this Meatless Monday and let us know how they came out on Facebook, Instagram, and Twitter.
Getting your whole family to join you for Meatless Monday is wonderful, but sometimes kids may not be eager to try new fruits and vegetables or experiment with new foods. However, if they are involved in cooking, research shows that kids are more likely to try foods.
The Kids Cook Monday, another Monday Campaigns initiative, encourages families to set aside Monday nights for cooking and eating together as a family. The Kids Cook Monday website provides family-friendly recipes, perfect for Meatless Monday, as well as a free downloadable e-cookbook, The Family Dinner Date Cookbook. Each recipe features a fun format that divides cooking tasks into those kids can do by themselves, those they can do together with an adult, and tasks adults should handle.
When kids pitch in making meals, they’re proud of their accomplishment and excited to eat the food they’ve helped to make. Cooking together also provides a natural time for discussing the impact that food choices have on our bodies and the environment. The more educated kids are about food, the more open they’ll be to healthy, sustainable food choices.
There’s no better time to make Meatless Monday a family activity than September, which is Family Meals Month. Family Meals Month is a nationwide event aimed at supporting families in enjoying more meals together.
The best part is the time you’ll be spending together preparing the meals. The time you share chatting as you cook together becomes even more important as they reach adolescence and move into those tricky teenage years.
The family that cooks together, eats together.
Families eating together leads to positive things. Research from Columbia University’s National Center on Addiction and Substance Abuse suggests that kids who eat family dinners get better grades in school, develop better communication skills, and are less likely to try drugs. In addition, the American Academy of Pediatrics found that kids who ate dinner with their family regularly were less likely to be obese.
Meatless Monday can improve personal health and the health of the planet. Sharing it with your kids by cooking and eating together may also help improve the health of your family.
Learn more about how to cook with your family in the upcoming Kids Cook Monday Twitter chat for Family Meals Month on September 9 from 2-3 PM EST. Follow @KidsCookMonday and #KidsCookFamilyMeals on Twitter to join in!
Learn more at KidsCookMonday.org. If you cook a meatless meal with your family, we’d love to see us. Tag us @MeatlessMonday and @KidsCookMonday on social media.
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