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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Moroccan Pumpkin Parcels

Recipe and Photography: Vicki Ravlich-Horan Pumpkin is the perfect sweet and savoury vegetable which is why it lends itself perfectly to the Moroccan flavours. These gorgeous parcels can be made vegan simply by using oil instead of butter and serving with coconut yoghurt. Makes 4 600-750g butternut pumpkin peeled and deseeded extra virgin olive oil 1…

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Black Bean and Corn Mex-inspired Pizza

Recipe supplied by: Farrah’s Mexican Range Farrah’s Burrito Tortillas refried beans black pinto beans corn kernels crushed tomatoes mozzarella goats cheese sliced jalapenos Pre-heat oven to 180°C. Spread crushed tomatoes over the tortilla and sprinkle lightly with mozzarella. Next lay the second tortilla on top and spread with refried beans and top with griddled corn,…

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Grilled Carrot and Feta Salad

Recipe: extracted from Ima Cuisine by Yael Shochat with David Cohen, published by Random House NZ, RRP: $55.00 Photography: Callum Thomas I have adapted this recipe from a traditional Tunisian carrot dish; cooked and mashed carrots are called for in that dish but I like the smokiness that comes from grilling them. There’s a great combination…

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Stuffed Eggplants with Lime and Caper Vinaigrette

Recipe: My Green Kitchen by Neena Truscott & Belinda MacDonald, Bateman, RRP $39.99 Photography: Belle Photography – Neil Gussey Serves 4 This is a wonderful Mediterranean dish with flavours of late summer. It’s great for entertaining friends as it can be made ahead of time, so you can relax while the house starts to smell…

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Spring Salad Medley

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Kapiti Tuteremoana Cheddar Spinach Pasta Bake

Recipe: Fonterra Culinary Olympic Team 2016 You will need a little melted butter and about two tablespoons of dry breadcrumbs to coat the ovenproof dish. Serves 4 100g pasta, such as dried penne 250g spinach, any tough stalks removed 300ml Anchor full cream milk 1 bay leaf 1 slice onion 50g Anchor butter 50g plain flour…

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Vicki’s Risotto

I always have Arborio rice in the cupboard so I can whip up a risotto in 20 minutes and have either a complete meal or hearty side dish.  A risotto is a great way to use whatever veg you have on hand from pumpkin to mushrooms, asparagus to frozen peas. 1 cup Arborio rice olive…

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Raw Asparagus Salad with Avocado Dressing

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Moroccan Pumpkin Parcels

Recipe and photography: Vicki Ravlich-Horan Pumpkin is the perfect sweet and savoury vegetable which is why it lends itself perfectly to the Moroccan flavours. These gorgeous parcels can be made vegan simply by using oil instead of butter and serving with coconut yoghurt. Makes 4 600-750g butternut pumpkin peeled and deseeded extra virgin olive oil…

Details