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 and photography: Vicki Ravlich-Horan extra virgin olive oil 2 leeks 2 cloves garlic, finely chopped 500g ricotta 2 cups grated pumpkin (approx. 250g) 3-4 cups baby spinach ¼ cup grated Parmesan 50g butter 1 tbsp flour 1 cup vegetable stock Trim the ends off the leeks. From the white end cut each leek so…
DetailsRecipe Extract: The Raw Kitchen by Olivia Scott, Beatnik Publishing, RRP $59.99, beatnikshop.com Serves 4 1 cauliflower 1 broccoli 1 red capsicum, finely chopped 12 cherry tomatoes, diced ¾ cup corn kernels ⅓ cup diced red onion ½ cup roughly chopped coriander leaves 1 tsp Himalayan sea salt 1 tsp freshly ground black pepper Dressing…
DetailsRecipe extract from My Green Kitchen | by Neena Truscott & Belinda MacDonald Photography | Belle Photography/Neil Gussey Published | by Bateman Freekeh (pronounced free-kah) is an ancient wheat grain that is low in fat and high in protein and fibre. It’s an amazing chewy grain with a distinct flavour that’s earthy, nutty, and slightly smoky. ‘Buddha…
DetailsRecipe: Two Birds Eatery | Photography: Leah Hoskin 2 tbsp extra virgin olive oil 1 tbsp garlic, finely diced 1 tbsp ginger, finely diced 1 jalapeño, finely diced and destemmed (optional) 1 yellow onion, diced 1 large sweet potato, peeled and chopped ½ head cauliflower, stems removed and chopped 1 can (400ml) coconut milk 800ml…
DetailsFood Styling: Charley Chop Chop Photography Shannon Schnittker Recipe extract: Charley Chop Chop Shares Her Culinary Magic 1 leek, chopped grated zest of 1 lemon 350g chopped pumpkin 1 cup arborio rice 2½ cups vegetable stock 60g butter ½ cup grated parmesan 1 cup frozen peas cracked black pepper and salt to taste Pre-heat your oven…
DetailsRecipe excerpt: Homegrown Kitchen by Nicola Galloway Published by: Potton & Burton Note from Nourish: Nicola has used bone broth in this recipe but this can easily be changed out for vegetable stock to make it a vegetarian dish. I make this dhal often during the cooler months to fight off winter bugs, as it…
DetailsRecipe: 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…
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