5 Fun-Filled Ideas for Meatless Mondays

by: Alina on 07/21/2014

Time to eat less meat? The answer is a definite yes when you start Googling, watch Netflix’s documentaries, or end up in the vegetarian section of a bookstore. Loads of reports and analyses show that there are long-term negative effects from meat consumption on your body and on the earth. And eating less meat will help you live longer and healthier, help reduce greenhouse gases and will minimize water usage.


So why not try out a fun-filled meat-free day? Sure, Monday is the day for bleary-eyed morning coffees and an extra long shower to really get you going, but Monday is also the day for new beginnings and fresh starts. You and I both know that we should forget and never mention again what we ate this past weekend, and the best way to do that is by trying a meat-free day! (At least we can feel a little forgiven for our overindulgences.)

New Society Publishers is forgetting the weekend eats and going #MeatlessMondays.


5 ways to go Meatless Mondays (from easiest to most fun):

1.)  Look at your grocery bill. What’s the highest ticket item? Done.

2.)  Go faux-meat. It’s almost like you’re faking it….but you’re not…

3.)  Try out Eleanor Boyle’s recipe (posted below) from her book High Steaks: Why and How to Eat Less Meat.

4.)  Pay a vegetarian friend  to prepare dinner for you (and your family, and heck, why not the whole block?).

5.)  Go to a local restaurant and order a meat dish with no meat but a million substitutes. The servers love it.


Cumin-Carrot Rice Pilaf

For rice:

1 cup brown rice

2 cups water

For pilaf mixture:

1/2 cup finely chopped carrots

1–2 tablespoons chopped leeks or red onion

1 stalk chopped celery

1 teaspoon chopped garlic

2 teaspoons olive oil

1–11/2 teaspoon cumin powder

1 teaspoon lemon zest or finely chopped lemon rind

juice of 1 fresh lemon

a little salt and pepper

Optional extras for color and variety: bits of green or red pepper, shelled green edamame soy beans, dried cranberries, chopped radishes, pumpkin seeds, or shaved almonds, and parsley for topping.

For the rice, add rice and water to a deep saucepan, bring to a boil then simmer for 45–60 minutes. For the pilaf, in a separate saucepan, add the main ingredients and saute on medium heat until the onions, carrot bits, celery, and any other ingredients are soft. Stir in the cumin, lemon, and seasoning.

Pour rice into a serving dish, then scoop the pilaf mixture over and fold it throughout the rice. Add a topping of chopped parsley or such if you choose. Squeeze on more lemon, and serve.


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