Easy Go To Meal Ideas for Meatless Monday

Who doesn’t want to be part of the solution vs. the problem and help reduce our carbon footprint? Especially when it’s so easy to do.

 

One way to teach our children that activism doesn’t have to be a great sacrifice is by embracing Meatless Mondays.

 

Here’s a way to cook vegetarian dishes easily.

 

First, in the same way most households consider a blue blazer and sneakers must-have classics, a pantry should have black beans and rice. Especially the Minute Maid instant cups which only take a minute in the microwave as do heating up the black beans, if not using a pot.

 

With these two ingredients, a meal you will have in minutes.

 

So what to do for extra color and taste? After all, black beans and white rice may not  look so appetizing.  Food should also be a feast for the eyes.

 

Well think of yourself as an artiste and just pop some butternut squash in the oven – tossed with olive oil, S&P – at 450 temperature for 30 minutes.

 

Voila – you have a great dish.   And for added color, sprinkle some parsley or cilantro on top of it. Then add a salad.

 

If you don’t want beans, use the butternut squash over sauteed spinach or kale and then add the side of rice.  Too many greens make kids suspicious. But bright colors of orange often help.

 

Another option – which I did for my Meatless Monday – is add spaghetti squash in the same pan I used the butternut squash.

 

Half the spaghetti squash, spoon out the seeds, put in oven with cut side open to the top.  Oven should be at 450 for 30 minutes.  Then take a fork and literally carve out spaghetti like strands.

 

Then I put it in the microwave with tomato sauce – everyone has that in their pantry – and sprinkled on some parmesan cheese.

 

Because I have male athletes in my house – who eat lots of food –  these two dishes really accomplished my two goals.

 

It not only provided dinner in less than 30 minutes with little fuss or clean-up and it also became  a story to share over dinner that included being a good citizen and creative cook.

 

-Jill Brooke

Take It or Leave It

TIOLI SHED
Grand Opening Saturday, May 12!

What

Reuse and Reduce Waste!
Drop off unwanted household items that are still in good/working condition, or pick up and repurpose some.

See below for a list of acceptable items. Volunteers will approve items before removing them from your vehicle.

When

Saturdays from 10am-1pm between May and October.
Grand Opening May 12, 2018.

Where


In the Bedford Hills Train Station Parking Lot (off of 117 and at the end of Railroad Ave.).

Who

Residents of the Town of Bedford may drop off items. The hope is that “customers” will not take items to sell, but instead will repurpose them for themselves or friends.

 

Come join the fun! Volunteers run this program from 9:30am-1:30pm on Saturdays from May-October. Contact us to volunteer.

Meatless Monday Recipes Week 11

Vegetarian Nachos

The Sauerhoff family sent in this photo update since we reported on their progress with Meatless Mondays last week. We love this vegetarian meal idea, vegetarian nachos, and so will the family.

Nachos are easy and versatile. They are also a great way to clean out the fridge if you have any roasted vegetables, cooked beans, onions, cheese, salsa, greek yogurt, cilantro, scallions, avocado, or any kind of grains that don’t mind getting spiced up with cumin, garlic powder, chili powder, or cayenne pepper!

We have assembled several versions of vegetarian nacho recipes for you to enjoy, maybe in front of one of these environmentally themed movies for kids.

Another way to do this is to make a nacho casserole “dip” with a grain, beans, veggies, and Mexican seasoning, top with cheese and bake. Serve with chips.

Let us know if you come up with a great combination by posting your nacho creation on Instagram or Facebook!

Community Members go Meatless on Mondays

Some community members who have taken the Meatless Monday pledge shared photos and stories with us about their participation in the campaign.

Lucia/Sourbis Family

This family found an easy and tasty solution that allows them to stick with Meatless Mondays without much effort: breakfast for dinner. Now they really look forward to Mondays!

The Sauerhoff Family

The Sauerhoff Family has pledged to do Meatless Mondays.  Here’s a look into the Family’s experience a little more than half way through the campaign.  Lee Sauerhoff, a Katonah resident, lawyer and mother to three elementary school aged children answers some questions.

So how is it going?

It is no problem!  We usually do a pasta or a frittata or both on Mondays and the kids really like cheese ravioli.  I’ve been combining my Meatless Monday efforts with my reducing waste effort, so I’ve been sautéing whatever leftover vegetables we have from the weekend into a frittata and the kids are actually eating it.  It’s pretty easy, pretty quick and works well.

 

Have you gained any insights about your own behaviors and attitudes through this?

Yeah, I would say it gave me incentive to be more open to a meatless dinner.  I was more likely always to have a meat with dinner and didn’t think a meatless dinner was going to fly.  But since we had an incentive, it definitely motivated us to try and to stick with it.  And then once we got our system down, it was really no problem.

 

Do you think you might continue this after the campaign is over?
Yeah, yeah for sure.

 

Do you feel it will make an environmental impact?

Not a big one.  I think it’s got to be more, it could catch on, but it’s really got to be significant to make an environmental impact.  I like the theory, the philosophy and starting the movement and participating in that, but it’s really got to be universal to make a huge impact

 

I’ll tell you what, we saved money.  We for sure saved money.

 

The Morris Family

The Morris Family shared a recent Monday dinner photo with us and said they have rediscovered Village Social after the Climate Action Summit, enjoying the veggie burger there. Below, mushroom and onion pizza and arugula salad.

Click here for community member recipe submissions.

Meatless Monday Recipes Week 9 – Community Member Recipes

Community members have continued to share recipes with us during our 12 week community-wide effort to cut out meat one day a week.

photo from nytimes.com

Babs Johnson: Meatless Chili

Check this out! 

My own husband – Family Hunter and Gatherer – found this chili recipe and made it!!! I would’ve bet you my new paddle racket that there would have been no chance Charlie Johnson would have made a chili without meat!!  Thank you and Bedford 2020!! 

Calves Family Favorites:

Nacho Casserole – one of the kids’ favorites when they were younger.

Braised Coconut Spinach & Chickpeas with Lemon served over baked sweet potato.

Vegetarian Meatloaf with Creamy Horseradish Sauce (or just make vegetarian gravy) with mashed potato.

Anne Osborne: Mac n’ Cheese

Granny Annie’s Gluten Free Mac n’ Cheese via Celia Barbour. “I just made this. Tastes like Annie’s!”

Andrew Felt: Cauliflower Pizza Crust

Andrew shared this recipe for Cauliflower pizza crust( also gluten free!). This is a great way to sneak in an extra vegetable when pizza is on the menu.

Cauliflower is all the rage right now.  Chop up a head of cauliflower in a food processor along with some garlic for a couple of minutes, press the mealy mix onto some parchment paper on a baking sheet to create a crust, and bake it at 425 degrees for 25-30 minutes!

Elena Becker: Thai Tofu Vegetable Stir Fry

“A Becker family favorite” – Thai Tofu Vegetable Stir Fry

 

Meatless Monday Partner – Harvey School

The Harvey School officially signed on to be a partner of Meatless Mondays with Bedford 2020. This independent school, located in Katonah, has students who commute from the surrounding area, as well as some who live on campus. Their food service provider, Flik, provides 3 meals a day in the Harvey dining room.

 

Harvey School’s chef, Chef Lee, has provided a meatless entree at lunch on Mondays for students and faculty who want to participate in Meatless Mondays. Posters were hung, table tents set up, and many students, faculty, and administrators have been participating by going meatless in the dining hall on Mondays.  The communications director has also provided a link to the Meatless Monday with Bedford 2020 pledge on the Harvey Facebook page and in a weekly newsletter, encouraging our constituents to sign on.

 

According to science teacher Marcie Hajem, “Students in my class are challenging their own families to try the Meatless Monday campaign and have signed up on the website.  The website provides all kinds of information, including recipes.  My biology class is going to be talking to their families about this and to see if they have any family favorite recipes they would like to share with Bedford 2020.”

 

Jack Anderson in the 10th grade shared, “I am going to try and have my family participate in meatless Mondays. I think it will be a challenge but I want to see if we can change our eating habits by having meatless Mondays, we will help save resources. ”

 

If you would like to try Chef Lee’s Revved Up Macaroni and Cheese click here for the recipe.

Meatless Monday Recipe – Harvey School

Chef Lee’s Revved Up Macaroni and Cheese

This one sneaks in the veggies but maintains the cheesy deliciousness of traditional mac-n-cheese. The original recipe provided quantities to serve up to 170 people! So we have modified it using quantities based on our own homemade mac experience to serve 6-8.

Ingredients

  • 1 lb. Whole Grain Elbow Macaroni
  • Water

——————————————–

  • ¼ cup All-Purpose Flour
  • 3 cups 2% Milk
  • ½ Tablespoon Shallots, peeled and minced
  • ¼ Tablespoon Garlic Cloves, minced
  • ¼ cup Unsalted Butter

——————————————–

  • ½ cup Cauliflower, florets
  • ½ cup Butternut Squash, diced
  • 1 large Carrot, grated
  • ¼ teaspoon Mustard, Dijon
  • 1 ½ teaspoons Kosher Salt
  • ½ teaspoon Ground Black Pepper

——————————————–

  • 1 cup. Cheddar Cheese, shredded
  • 3-4 Slices Sharp American Cheese
  • ¼ cup. Parmesan Cheese, Grated

——————————————–

  • 1 cup Panko Breadcrumbs
  • ½ cup Cheddar Cheese, Shredded
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Italian Parsley, chopped
  • 4 Tablespoons Spinach, chopped

Cooking Spray, pan coating

 

Directions

  1. Cook macaroni pasta in boiling water for 10 minutes until al dente. Drain, cool and reserve
  2. In a large saucepan, melt butter. Add shallots and garlic and sauté until translucent. Add flour to make a roux; cook over medium low heat for about 5 minutes, stirring often. Do not allow flour to brown. Slowly add milk, whisking to avoid lumps. Bring to a slow simmer.
  3. Add butternut squash, cauliflower, carrots, Dijon mustard, salt and pepper and continue to simmer for 10 minutes until thickened. Puree with a hand blender and reduce heat to low.
  4. Add cheddar, Parmesan and American cheeses, stirring until fully melted. Remove from heat and keep hot.
  5. Melt butter, combine with panko, cheddar cheese, parsley and spinach. Set aside.
  6. Mix elbow macaroni with cheese sauce.

Spray casserole pan with cooking spray, put mac and cheese in pan. Top with breadcrumb mixture.

Bake in 350 degree oven until golden brown. About 20 minutes.

Click here to see more great Meatless Monday Recipes!

 

Meatless Monday Recipes Week 7

Use ’em up!

Stir Fry

Quickly fry chopped up vegetables in a small amount of fat over high heat, stirring constantly.

Tips:

Cut veggies into equally sized pieces

Vegetables need to be dry before adding to pan or wok

Pan should be hot (drop of water should vaporize in 1-2 seconds)

Use oil with high smoking point such as peanut or vegetable oil

Start with aromatic like ginger, onion, garlic

Cook denser vegetables first (carrots) and less dense last (spinach).

Peanut Sauce Peanut butter, brown sugar, soy sauce, lime juice and crushed red pepper. Sherry and Soy Sauce in second bowl.

Serve over rice or try “cauliflower rice.”

Fritatta

This Mark Bittman recipe calls for 4-6 cups of any vegetables: More-Vegetable-Than-Egg Frittata Recipe

 

Soup

Stone Soup…

 

Pasta

Vegetables, pasta…

 

Do you have a recipe you created trying to “use it up?” Post it on our Facebook page!

Ellen Calves submitted one her family loves: Artichoke Hearts, Pecans, and Garlic Pasta from GlutenFree

Meatless Monday Partners – Katonah Pasta and its 3 Sisters

One of the easiest standbys for Meatless Mondays is PASTA! Assuming that you are not mixing, rolling, and cutting your own, you can buy dry or fresh pasta and have dinner on the table in a little more than the time it takes to boil water! Click here for recipes for 48 vegetarian pasta dishes.

Katonah Pasta

If you are looking for delicious fresh pasta, “just like Grandma used to make,” stop in to Katonah Pasta at 28 Valley Road in Katonah and check out the great varieties of fresh pastas, raviolis, and prepared takeaway dishes. The owners, Antonio and Alfredo Abbate also own the Blue Dolphin in Katonah, Le Fontane in Somers, and Bacio Trattoria in Cross River. Each has a unique atmosphere, but all serve delicious, Italian style, fresh food and offer meatless menu items. Open daily. 914-401-9045.

Blue Dolphin

photo from zagat.com

The The Blue Dolphin in on the main street in Katonah inside an old-fashioned, metal diner with some outdoor seating along the sidewalk when the weather is nice. Many are surprised that it is not actually a diner, but a refined Italian restaurant! Meatless dishes include a long list of pastas including Farfalle Ricche (asparagus, zucchini, pesto cream sauce) and Ziti Blue Dolphin(zucchini, black olives, garlic and oil).  We love seeing their Meatless Monday with Bedford 2020 poster on the door!

The Blue Dolphin is located at 175 Katonah Ave, Katonah. Opens Monday-Saturday at 11am, closed on Sundays. 914-232-4791 (does not take reservations).

Le Fonatne

Meatless Monday Partner Le Fontane offers equally great Italian food, extra vegetarian specials on Mondays, and a spectacular wine list. Giovanni Abbate, Restaurant Manager and Chef at Le Fontane, reached out to Bedford 2020 to join in the Meatless Monday effort and offered to host a Vegetarian Wine Pairing dinner on Thursday, March 22 at 7pm. We love that!

“I love the challenge that comes from a plant-based menu. It has to be based on what is available and fresh and that often allows for a lot of creativity,” explained Giovanni who has created a six plant-based courses paired with four different wines for a special price of $45 in honor of our community-wide effort.

Giovanni Abbate, Manager and Chef at Le Fontane

“We are happy to respond to the interests of our customers and our community, and we encourage friends of Bedford 2020 and Meatless Monday to join us for this experience, ” added Giovanni.

Le Fontane’s Vegetarian Wine Pairing Dinner will be on Thursday, March 22nd at 7pm.  Le Fontane is located at the corner of Rt. 100 and 39 in Somers. For reservations call (914) 232-9619.

BaCio Trattoria

If your kids go to John Jay High School or Middle School, you probably pass by BaCio all the time. After last year’s renovation and expansion, they now have more seating and updated decor, but still offer the same warm atmosphere and great Italian food including several meatless options.

BaCio Trattoria is located at 12 North Salem Road, Cross River, NY. Opens at noon Tues-Sun and at 5pm on Mondays. 914-763-2233 (does not take reservations).

 For more Meatless Monday with Bedford 2020 Partners, visit our newsletter archive!

Meatless Monday Mount Kisco Partners

Grab and Go!

Looking for quick and easy meatless meals to bring home that are good for you and good for the planet? We have several Meatless Monday partners to come to your rescue! Mount Kisco based partners:

  • Siegel Bros. Marketplace
  • Ladle of Love
  • Skinny Buddha Organic Kitchen

All three have prepared foods that are delicious and available for pick up any day of the week.

Siegel Bros. Marketplace offer a new produce section and prepared vegetarian entrees. Jenni Mendez is the chef who made this delicious dish, Beth Nevins is in the middle, and Rona (left) is one of the cashiers.

Siegel Bros. Marketplace

This family owned Mount Kisco food seller is an “old school food market concept for how people are eating today.”

Offering many options for sustainable and seasonal eating, Siegel Bros. Marketplace sells fresh produce, meats raised on Hudson Valley farms without hormones and antibiotics, seasonally caught wild fish and sustainably-farmed seafood that is delivered daily, and among its array of prepared foods, offers several vegetarian entrees and sides available for carry out.

Quinoa with Roasted Vegetables: spinach, sweet potato, cremini and button mushroom, Brussel sprouts

Consider grab and go options: Broccoli Lasagna, Eggplant Parmigana, Kale Salad or Quinoa with Roasted Vegetables.  There is a “Meals on the Go” option you may order ahead with a Vegan Burger and choice of two sides that can be picked up in store, delivered curbside or to the Mount Kisco Train Station platform.

Visit Siegel Bros. Marketplace at 39 S. Moger Ave. in Mount Kisco Mon.-Fri. 9am-7pm or Sat. and Sun.10am-6pm. Or place your order at (914) 864-0690; marketplace@siegelbrosmarkets.com

 


Ladle of Love

As we featured in the Meatless Monday with Bedford 2020 Week 2 newsletter, Ladle of Love has a variety of vegetarian and vegan soups available every day! Ladle of Love is located at 11B South Moger Avenue in Mount Kisco. It is open 10 a.m. – 7 p.m. Mondays through Fridays, 10 a.m. – 6 p.m. on Saturdays, and closed Sundays. Read more here!


Skinny Buddha Organic Kitchen

Chef Elyce Jacobson specializes in creating delicious, healthy food that is vegan, organic, and gluten-free in this Mount Kisco “kitchen” with counter seating, grab and go, or catering available. Skinny Buddha also offers “meal programs” for cleansing, detoxification, weight loss, or just to simplify your life!

The entire menu qualifies for Meatless Mondays, every day of the week. Consider trying vegan burgers and toasts, green wraps, Buddha bowls, smoothies, acai bowls, soups, or entrees like the BBQ Vegan Meatloaf with Roasted Vegetables and Vegetarian meatballs.

Visit Skinny Buddha Organic Kitchen at 159 Lexington Ave., Mount Kisco (next to Pins and Needles)

Pick up window hours Mon-Fri 9am-6pm, Sat and Sun 9:30am-3pm.

For inquires and delivery call 914-358-1666. Place your order online at http://www.myskinnybuddha.com


Click here to see who else has partnered with Bedford 2020 for Meatless Mondays!