Sunday’s #HALLOWGREEN challenge was to plan a #MeatlessMonday!
Why should you decrease your meat intake? Let’s look at a few environmental reasons:
- It takes 2,400 gallons of water to produce 1 pound of meat. (Imagine 50 bathtubs)
- Meanwhile, it takes 25 gallons of water to produce 1 pound of wheat. (Less than 1 bathtub)
- Raising animals for food takes up half of all water used in the U.S.
- You’d save more water by not eating a pound of meat than you would if you didn’t shower for six months.
- Raising animals for food tears down the rain forest.( 55 square feet of rain forest for every single meal with meat)
- Every six seconds, an acre of rain forest is cut down for cattle farming.(That’s around 14,400 acres every day.) (Source: PETA)
We could go on – but let’s get to the recipes, shall we? (for more information on how the agriculture industry affects the environment click here)
Here are four delicious recipes you can try for #MeatlessMonday (or any day!), tested by our #GreenSpotted Volunteers Ashley, Zack, Deanna and Emily.
Garden Fresh Summer Salad
Contributed by Ashley Herzog
Ingredients: (choose organic, or even better, local!)
- 2 heirloom tomatoes
- 1 medium onion
- 1 cucumber
- 1 red pepper
- 2 tablespoons of parsley
- 2 cloves garlic
- 1 cup adzuki beans soaked over night (or canned)
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of hemp seed oil (or olive oil, hemp seed oil is rich in omega fats)
- salt & pepper
If using dried beans, cook in a pot on the stove until tender.
Dice all of the vegetables and add them to a bowl. Mince the garlic and the parsley and add too. Salt and pepper as you wish.
When the beans are cooked and cooled (this is important or your salad will turn to mush), add them to your veggies.
Dress the salad in balsamic and hemp seed oil. Garnish with flax seeds, or whatever kinds of seeds you love to add more nutritional value.
Black Bean and Corn Quesadillas
Submitted by Deanna Phillips via allrecipes.com
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 1 tablespoon brown sugar
- 1/4 cup salsa
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, divided
- 8 (8 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Submitted by Zack Elliott via Forks Over Knives.net
- 1 cup chickpea flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- ¼ teaspoon black pepper
- 1/3 cup nutritional yeast
- ½ teaspoon baking soda
- 3 green onions (white and green parts), chopped
- 4 ounces sautéed mushrooms (optional)
1. Combine the chickpea flour, onion powder, garlic powder, white pepper, black pepper, nutritional yeast, and baking soda in a small bowl. Add 1 cup water and stir until the batter is smooth.
2. Heat a frying pan over medium heat. Pour the batter into the pan, as if making pancakes. Sprinkle 1 to 2 tablespoons of the green onions and mushrooms into the batter for each omelet as it cooks. Flip the omelet. When the underside is browned, flip the omelet again, and cook the other side for a minute.
3. Serve your amazing Chickpea Omelet topped with tomatoes, spinach, salsa, hot sauce, or whatever heart-safe, plant-perfect fixings you like.
Vegan Raspberry Pie
Submitted by Emily Jukosky
- 1 quart black raspberries (we use frozen)
- 1 ¼ cups sugar
- 2 tbsp cornstarch
- 3 tbsp tapioca
- 1/3 cup water
- vegan pie crust
- Mix together berries, sugar, cornstarch, tapioca, and water.
- Line a 9” or 10” pie dish with bottom crust.
- Add the berry mixture.
- Add the top crust and crimp edges.
- Bake at 425 degrees for 10 minutes.
- Reduce heat to 350 degrees.
- Bake for 45 more minutes.