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.