Meatless Monday – Join the Movement.
Everyone from Kelly Osborne to Oprah Winfrey, Joanna Lumley, Moby and Ricky Gervais have backed a growing movement called Meatless Monday. In the UK this movement is spearheaded by famous vegetarian Paul McCartney but in fact the idea is quite old.
During WWII the American FDA urged Americans to reduce their intake of key staples, meat being one of them, to help the war effort and slogans like ’Meatless Monday’ and ’Wheatless Wednesday’ were born. This campaign was reborn in 2003 but really started to gain traction around the world in 2009 when Paul McCartney and his daughters launched a ‘Meatfree Monday’ website with similar campaigns launched in Australia and Europe.
“I think many of us feel helpless in the face of environmental challenges, and it can be hard to know how to sort through the advice about what we can do to make a meaningful contribution to a cleaner, more sustainable, healthier world,” says Paul. “Having one designated meat free day a week is actually a meaningful change that everyone can make that goes to the heart of several important political, environmental and ethical issues all at once. For instance, it not only addresses pollution, but better health, the ethical treatment of animals, global hunger and community and political activism.”
According to a UN report livestock are responsible for more greenhouse gas emissions than transport. So if everyone went meatless on a Monday this would in fact be more effective than going car free once a week.
There is a lot of debate about the health benefits of a vegetarian diet but what most people agree on is that reducing our meat consumption can only be a good thing. So ease the family in with one meal a week and go meat free on a Monday. If not for health or environmental reasons your wallet will thank you for it.
Nourish are keen to get this movement going in New Zealand and have launched our own Meatless Monday campaign. Simply enter your details below and each Monday you’ll be sent a delicious new meat free recipe.
Facts
Livestock accounts for nearly half of our greenhouse emissions in NZ
Protein production through the consumption of livestock requires 8 times as many fossil fuels to be produced than protein derived from plants.

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Truffled Spaghetti

Recipe: Mat McLean | Photography: Vicki Ravlich-Horan 1 cup cream 1 cup ricotta ½ cup grated Parmesan 3 egg yolks fresh NZ truffle shaved Parmesan truffle oil sea salt 400g fresh spaghetti Cook pasta in a large pot of salted water and drain. Bring cream to a boil, then add grated Parmesan and stir to…

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Sweet Potato Soup with Tamari Pumpkin Seeds

Recipe and Photography: Amber Bremner Sick of chopping pumpkin? Try this nourishing and comforting sweet potato soup that’s mildly spiced with cumin and cayenne, and topped with salty, savoury tamari roasted pumpkin seeds. Double the recipe if you’re feeding a crowd or have big appetites to feed. 1 tbsp olive oil 2 cloves garlic, chopped 1 onion, chopped 3 sticks celery, chopped…

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Cauliflower and Walnut Soup with a Smokey Crumb Topping

Recipe and Photography: Amber Bremner Cauliflower isn’t typically a soup vegetable, but paired with walnuts it creates a beautifully creamy, earthy and satisfying soup. Give it a lift with a splash of sherry vinegar and a garlicky, mildly spicy and smoky crumb topping of fried cauliflower crumbs and walnut pieces. 2 tbsp olive oil 1 onion, chopped 3 cloves garlic, finely chopped…

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Thai Butternut Curry with Turmeric Rice

Recipe: Real Health NZ | Photography: Ashlee DeCaires We seriously love curry! This Thai-inspired dish is creamy, spicy, rich and comforting! It’s packed full of vegetables, so if you struggle to get your kids to eat their veggies this is a great meal to try—they won’t even notice them. Serves 4-5 | Dairy Free |…

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Roasted Red Onion, Black Lentil & Dried Blueberry Salad

Recipe and Photography: Emma Galloway Serves 4‒6 8 medium red onions, peeled and cut into wedges ¼ cup dried blueberries 2 bay leaves, fresh or dried 3 tbsp extra virgin olive oil ¼ cup red wine vinegar, plus 1 tbsp extra 1 tbsp honey, optional fine sea salt and freshly ground black pepper 1 cup…

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Spiced Tomato and Lentil Soup

Recipe and Photography: Emma Galloway I like to think of this soup as a winter pantry staple. You’re likely to have all the ingredients at hand, it comes together in very little time and leaves you feeling nourished and warm from the inside out. I find it easiest to place the lentils into a fine…

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Stuffed Brussels Sprouts

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson When picking Brussels sprouts, I normally suggest going for the small tender ones. For this recipe though you need to pick larger specimens. ½kg Brussels sprouts, trimmed and halved 1 cup ricotta ½ cup freshly grated Parmesan ¼ cup Panko breadcrumbs pinch of salt and freshly ground black…

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Spiced Baby Carrots with Herb Tahini Dressing

2 large bunches of baby carrots 2 tsp sesame seeds 2 tbsp harissa spice mix* ½ tsp salt 2 tbsp extra virgin olive oil Mix the harissa, sesame seeds, and salt with the oil and toss this through the scrubbed and trimmed carrots. Spread out on a baking tray and bake at 180°C for 20…

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ZUCCHINI & BASIL SOUP 

This delicious soup (from the team at Dinners by Kitchen HQ) is perfect for a late summer lunch or these cooler Autumn nights while there is still an abundance of Zucchini and basil in the garden (Serves 6) ¼ cup olive oil 1 onion, diced 2 stalks celery, chopped 3 cloves garlic 2 medium potatoes,…

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Hazelnut, Toasted Cauliflower Rice & Portobello Salad

Another salad that ticks all the boxes from Wild One in Mount Maunganui. Images by Brydie Thompson   ½ head cauliflower, roughly chopped, including the stalk ½ cup toasted hazelnuts 1 pomegranate (seeds only, set half aside for garnish) 5 portobello mushrooms 3 cups baby spinach 1 tsp cumin 1 tsp smoked paprika 1 tsp…

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