and ramblings on everything in between
As a vegetarian, it’s easy for me to promote Meatless Mondays. I have meatless Tuesdays, Wednesdays, Thursdays, Fridays, Saturdays, and Sundays too! But a recent advertisement made me realize the impact going without meat for one day can make. It’s quiet astonishing.
Meatlessmonday.com boosts that, “If the world reduced meat consumption by 15% (by doing Meatless Monday) it would have the same impact on greenhouse gas emissions as taking 240 million cars off the road each year.”
It gets better: “For every burger skipped, you can save enough energy to charge your iPhone for 4.5 years.”
Yowza! I had no idea the impact would be that great.
Fruits, veggies, grains, beans, and nuts are much more sustainable to produce – and things grown by the earth have all the nutrients we need. This is one of the main reasons I kicked meat to the curb nine years ago. After reading The Blue Zones by Dan Buettner – in which he reveals that the communities where people live the longest don’t eat meat or only eat meat a few times a month – I believe a meatless or a meat-lite diet makes us more sustainable, too.
I’m not here to harp on carnivores. As one of my coworkers lovingly puts it, “Ashlee’s a vegetarian – but not an evangelist kind!” I’ll take a moment to apologize to anyone who’s been berated by an evangelical vegetarian while you tried to enjoy your steak. They are out there and they are fierce!
Instead, I’m here to share some great recipes (with vegetarian modifications if needed) in case you do go meatless one (or two!) days a week.
I delete the turkey from this recipe and it turns out just as scrumptious! My mother, sister, and nephew – all carnivores – loved it when I made it for them.
Sub soy crumbles for beef and veggie broth for chicken broth. One of my cold-weather favorites! I have entertained many a carnivore friends with this recipe.
If you are new to tofu, I recommend taking the time to brown it in a pan with butter or oil. Be patient! It will take a while (20 minutes or so) but it gives the tofu texture and makes it more chewy. Mushy tofu is not a good way to make your first introduction with it.
Extremely easy to make! A splash of Mexican spices in this soup helps to bring great flavor to otherwise flavorless quinoa and chickpeas.
Hope you feel inspired to modify a few of your favorite meals and discover new tastes. Who knows – maybe you really do love tofu!