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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Recipe: Tracey-lee Hooten from Tearfund’s One Helping Photography: Angela Scott 1 onion, finely chopped 2 cups grated vegetables (whatever’s cheap and in season; courgette, carrot or pumpkin work well) 1 tsp salt 1 cup chickpea flour 1 tsp curry powder oil for frying 4 tbsp sweet chilli sauce for dipping Heat a little oil in…
DetailsRecipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires Vegan, Gluten Free | Serves 2 4 portobello mushrooms 1 tbsp oil ½ onion, finely diced 1 clove garlic, finely chopped 1-2 cups mushrooms (a variety if you can find them, button, oyster, porcini …)* ½ cup wild rice (I used Cere’s Sprouted Wild Rice, available from be.organics, The…
DetailsRecipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson 300g flour 150g oats 200g softened butter 2 eggs salt cracked pepper 1 tsp fresh thyme leaves 1½ tsp sugar Mix all ingredients in a food processor and rest. Line a 20cm (diameter) deep pie tin with pastry. Bake blind, ready for the filling. Filling 350g…
DetailsRecipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson Crust 2 cups wholemeal flour ½ tsp salt 220g cold butter, cut in cubes ¼ cup iced water cracked pepper ½ cup walnuts Pulse the flour and salt in a food processor then add the butter and mix until just broken up. Add the walnuts…
DetailsRecipe: Leah Hoskin | Photography: Ashlee DeCaires 1 x 400g packet fresh spinach, blanched, drained, water squeezed out, and finely chopped ½ cup feta, crumbled ¼ cup onion, finely chopped 1 tbsp olive oil 2 tbsp fresh parsley, chopped 1 tsp garlic, finely chopped 1 tbsp prepared basil pesto salt and pepper to taste 2…
DetailsRecipe: Vicki Ravlich-Horan | Photography: Brydie Thompson 1 tin chickpeas, rinsed and drained 1 tbsp avocado oil ¼ tsp paprika ½ tsp garlic powder 1 tsp onion salt ¼ tsp celery salt ½ tsp dried oregano The rinsed chickpeas will have a skin you need to remove. This, while time consuming, is very easy to…
DetailsRecipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson 200g flour 125g butter, cold, cut into cubes 1 egg salt 1 tbsp cold water ½ cup fresh parmesan, grated In a food processor add the flour, parmesan, salt, butter and pulse to mix. Add the egg and pulse till it just comes together, adding…
DetailsRecipe: Extracted from Wholehearted by Kelly Gibney, Beatnik Publishing, RRP $49.99, beatnikshop.com 5 medium parsnips 3 medium garlic cloves, finely diced 1 small onion or 1 leek, finely diced 1½ cups (375ml) vegetable stock 1 tbsp fresh thyme leaves 500g Portobello or Swiss brown mushrooms, sliced ½ cup (125ml) pouring cream (could use additional stock…
DetailsRecipe and photography: Vicki Ravlich-Horan 1-2 tbsp butter 150g spinach 2 eggs 1¼ cups milk 2 cups flour pinch salt 1-2 cups rocket, chopped handful of chopped basil 1 cup zucchini, grated and liquid squeezed out 1 cup of grated Parmesan Melt the butter in a pan then add the spinach. If using baby spinach…
DetailsRecipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Vegan, Gluten Free When we eat Indian, onion bhajis are a must and Little India make the best! My version includes zucchini and I have found that by spiralising the zucchini as opposed to grating it helps the zucchini to match the onion. 300g zucchini, spiralised or grated…
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