Meatless Monday Recipes – Week Two

Did you know that during WWI and WWII millions of Americans participated in “Meatless Monday” as part of the war effort?

In 2003, a health advocate named Sid Lerner, in association with the Johns Hopkins Bloomberg School of Public Health’s Center for a Livable Future, reintroduced Meatless Monday as a public health awareness campaign.

“With the average American eating as much as 75 more pounds of meat each year than in generations past,” Meatless Monday’s message of “one day a week, cut out meat” is a way for people to do something good for themselves and for the planet.

The Meatless Monday campaign office in NYC have provided us with great resources and information. They also connected us with researchers at the Center for a Livable Future who will collect data from participants and measure the impact of our unique community-wide effort!  If you have not already taken the pre-campaign survey, please click here.

If you are looking for resources in addition to those Bedford 2020 is sharing with you weekly, visit MeatlessMonday.com where you will find more information, recipes and free resources for restaurants, schools or other institutions who may want to adopt Meatless Mondays.  You may want to subscribe to their weekly newsletter as well!

Here are a couple simple and delicious looking recipes we found on MeatlessMonday.com.

Hearty Italian Minestrone

The cannellini beans give this traditional Italian soup fiber and protein. An easy weeknight dinner that makes great leftovers, this hearty soup is a great way to eat your vegetables on a cold winter night. This recipe comes to us from Kristie Middleton‘s book, MeatLess: Transform the Way You Eat and Live—One Meal at a Time, courtesy of De Capo Press.

Serves 4 to 6

  • 2 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion, diced
  • 1 clove garlic, minced
  • 1 15-ounce can diced tomatoes in juice
  • 2 carrots, chopped
  • 1 medium zucchini, chopped
  • 5 cups low sodium vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 cup alphabet, macaroni, or other pasta
  • 1/2 bunch kale, torn into bite-size pieces
  • 1 15-ounce can cannellini beans, rinsed, and drained
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried
  • Chopped fresh basil or a sprig of parsley for garnish

In a large stockpot, saute onion in olive oil on medium heat until translucent, about 3 minutes. Add garlic and continue to cook for another minute.

Add tomatoes, carrots, zucchini, broth, salt, and pepper. Bring to boil. Add pasta and cook for 7 to 9 minutes until al dente. Stir in kale, beans, tomato paste, thyme, and basil. Simmer for 5 minutes more.

Garnish with more chopped fresh basil or a sprig of parsley.

PRO-TIP: Ladle soup into individual containers, allow to cool, seal containers, and freeze for up to three months for easy work lunches or quick homemade dinners!

Pumpkin Galette

The term galette describes a rustic looking, free-form tart. While often filled with fruit and served as a dessert, galettes also make for a show-stopping, savory meatless entree, perfect for entertaining. This pumpkin and cheese combination is sure to be a crowd pleaser. This recipe comes to us from Slaveya of Mummy’s Fast and Easy.

Note: if you want to make this more quickly, use a pre-made pie crust or puff pastry sheet.

Serves 6-8

  • 10.5 oz. flour (about 2 1/2 cups)
  • 1 cup yogurt
  • 7 oz. cooked pumpkin, cut roughly into chunks (look for frozen pumpkin or butternut squash chunks to save time)
  • 3 eggs, beaten
  • 7 oz. feta cheese
  • 3.5 oz. cheddar cheese, grated
  • 5 oz. butter, melted
  • salt
  • olive oil
  • pumpkin seeds (optional)

Preheat the oven to 390Âș F.
To make the dough – combine the flour, butter, yogurt and a pinch of salt.
Mix well and place in the fridge for 30 minutes.
Meanwhile, combine the eggs, feta and cheddar cheese.
Grease a baking tray and layer the dough, leaving extra dough on the sides so you can half wrap the galette.
Pour the cheesy egg mixture.
Arrange the pumpkin and drizzle with some olive oil. Sprinkle salt.
Wrap the galette and bake in the oven for about 30 minutes or until ready.
Top with pumpkin seeds (optional).

Click here to visit our Meatless Monday archive.

Meatless Monday TED Inspiration

Sometimes you need a little inspiration! Check out these TED Talks to help you motivate and commit to Meatless Mondays. Maybe you’ll share one of these with a friend who may want to learn more about why to take the pledge to join our 12 week campaign!

Reduce Your Carbon Foodprint One Day a Week

Check out this short film with Paul, Stella and Mary McCartney, Woody Harrelson and Emma Stone encouraging everyone to give up meat One Day a Week (which is also the name of the film).
There are some beautiful images in the beginning, but you want to skip to the “meat” of it, he starts talking about animal agriculture at 2:45.

In One Day a Week, Paul McCartney states:

“Perhaps it’s time to ask ourselves the question, ‘what can I as an individual do to help?’ Well, there’s a simple but significant way to help protect the planet and all its inhabitants, and it starts with just one day a week. One day without eating animal products can have a huge impact in helping maintain that delicate balance that sustains us all.”

Support our local Partners and if you have not already, take the pledge and give up meat one day a week with Bedford 2020 for 12 weeks!

To read more about Meatless Mondays, see our Week One Recipes and Featured Partner.

Support our Meatless Monday Partners

(lists in formation — click here to request to be a partner!)

Quinoa veggie burger at Crabtree’s Kittle House

Summit Speaker Form

Summit Speaker Form

Thanks for being a Climate Action Summit Speaker! Please fill out this form to help us be ready for you on Feb 3rd.

We will contact you to ask for your A/V materials 2 days prior to the event so that we may test them. Please also bring your materials on a flash drive to the event as a back up.
Websites are generally blocked on the school network and will need to be pre-approved and un-blocked by high school staff prior to the event.

If you have any questions, please do not hesitate to contact us.

Volunteer at the Summit

Please let us know if you are interested in volunteering at the Climate Action Summit on Feb. 3rd by filling out the form below. We will follow up with more specific opportunities for you. Thanks!

If you have questions, please contact us.

Volunteer Interest Form_Summit
We will ask you to sign up for a 1-3 hour time slot during the above times.

Greenlight Mid-Way Report

Take the Meat-Free Monday Pledge

Mondays: February 5 – April 23

 

Take the Meat-Fee Monday Pledge

Make the simple commitment to take meat, chicken and fish off your menu one day a week for 12 weeks and replace them with fruits, vegetables and whole grains to help us reach our Climate Action goals!

Together, we will reduce our carbon footprint and conserve resources. Pledge to participate and Bedford 2020 will measure how much your participation reduces greenhouse gas emissions during the campaign.

Click here for Frequently Asked Questions

Click here to Take the Meat-Free Mondays Pledge

Click here to sign up for Bedford 2020 Meat-Free Monday updates.

Leaf Blowers: Time for a Change

Bedford 2020 is working with the Town of Bedford to educate our community on the environmental issues associated with using gas-powered leaf blowers. It’s not just about the noise, but gas-leaf blowers are highly polluting, bad for topsoil retention and very damaging to bird and insect habitats.

The Town of Bedford has produced a brochure about the issues associated with leaf blowers and why to take action. Click here for the brochure in English and in Spanish.  

Why take action?

Where leaf blower use is limited, communities become quieter, and lawns better fed, without leaf blowing.

  • Gas-powered leaf blowers disrupt peace and quiet in neighborhoods; their operation often exceeds the town noise ordinance.
  • Leaf blowers can spread plant disease, damage plants and destroy habitats.
  • Valuable topsoil can be blown away and remaining soil compacted.
  • Fallen leaves, rather than being blown and removed from a property, can be chopped into mulch to feed lawn and garden soil.

Air quality improves when leaf blowers are not used, bringing health benefits to everyone – including landscape workers.

  • Leaf blowers propel into the air particulates and dangerous contaminants — dirt, dust, pollen, fecal matter, mold, fungus spores, pesticides, herbicides, lead, organic and elemental carbon.  Absorbed into the lungs, particulate matter can increase the number and severity of asthma attacks, bronchitis, and other lung diseases, particularly among children and the elderly and landscapers.
  • The hydrocarbon emission of a half-hour of yard work with a two-stroke leaf blower is equivalent to that of 40 cars idling for an hour. In one hour, a gas leaf blower can send five pounds of particulates into the air, emitting carbon monoxide, nitrous oxides, and hydrocarbons.
  • A ban on leaf blowing in the summer months is especially beneficial because the effects of emissions from gas-powered machines are worse in warm weather.

What can you do to reduce these effects?

  • Instead of blowing leaves off a lawn, set your lawnmower blades on high and mow right over the leaves, creating nutritious mulch for the grass.
  • Leave cut grass on the lawn; it’s a soil nutrient.
  • Use electric blowers, which are quieter and less polluting, and now cost no more than gas-powered machines.
  • Reduce noise by running blowers at the lowest throttle speed and for the minimum time needed.
  • Only operate one blower at a time and do not idle.
  • Use rakes or clean up garden beds by hand.
  • On pavement and driveways, do final clean up with a broom.
  • Avoid blowing debris into neighbors’ yards, the street and towards windows and doors.
  • Don’t blow near people and pets.
  • It is not necessary to spend time cleaning up every leaf in a yard while fall is still under way. The yard will be covered in leaves again within a short while.

For more information visit Healthy Yards.

Food Rescue and Sharing Organizations

Community Center of Northern Westchester

Accepting donations when open. Website
84 Bedford Road, Katonah
Phone: 914 232 6572
TUESDAY-FRIDAY 10-4:00

 

The Mount Kisco InterFaith Food Pantry

How to Help
The United Methodist Church of Mount Kisco, 300 East Main Street (at the corner of Smith Avenue)
Phone: 914-610-5187
Tuesday – 5:00 – 7:00 p.m.; Wednesday – 9:30 – 11:00 a.m.

 

Sharing Works and Harvest Community Project

Distributing fresh produce 1st/2nd Saturday in August thru the last Saturday in October.  at Antioch Baptist Church, Bedford Hills

Contact Wendy Webb-Weber about how to donate produce and for more information. Or contact Antioch Baptist Church, Rev. Merle D. McJunkin, Pastor- Telephone: 914-241-0189 or via Email.

 

Please email Bedford 2020 if you would like to share information about other local food rescue and sharing organizations here.