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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Pesto Chickpea Soup

Recipe: Rosie Palmer from Henry & Ted Cafe | Photography: Brydie Thompson Gluten Free, Grain Free, Vegetarian 3 tbsp olive oil 2 stalks celery, diced 2 carrots, diced 1 onion, diced salt and pepper to season 2 tbsp tomato paste 6 cups vegetable broth 300g green beans, halved 400g chickpeas soaked, cooked, drained, rinsed, or…

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Classic Cauliflower Dishes

Recipes: Vicki Ravlich-Horan | Photography: Brydie Thompson This winter kale has a rival. The new darling of the vege world is the humble cauliflower. No longer maligned to an over-boiled side dish that has to be served with lashings of cheese sauce for anyone to enjoy, cauliflower is now taking centre stage as the key…

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Indian Spiced Chickpea Salad

Recipe: Pluto Juice & Salad Bar, Tauranga | Photography: Brydie Thompson Vegetarian, Gluten Free, Grain Free, Egg Free, Nut Free 4 tbsp oil 1 onion, diced 2 tbsp yellow mustard seeds 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp curry powder 2 x 400g tins chickpeas, drained and rinsed ½ cup natural yoghurt…

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Creamy Tahini, Butternut & Carrot Tagliatelle

        Recipe: Raw Balance, Taupo | Photography: Vicki Ravlich-Horan This recipe was inspired by a recipe I saw online that used hemp powder and hemp oil. I changed it completely by adding raw tahini and sesame oil for the creaminess. With the ginger it is delicious! Raw butternut is great in salads,…

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Roasted Kumara, Kale & Buckwheat Salad

Recipe: Pluto Juice & Salad Bar, Tauranga | Photography: Brydie Thompson As well as our staple salads we like to change up three or four of our salads frequently with a particular focus on seasonality and food trends. For this recipe we wanted to create a salad that could stand up on its own but…

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Ginger Pumpkin Soup

Recipe: Rosie Palmer, Henry and Ted, Papamoa | Photography: Brydie Thompson Gluten Free, Dairy Free, Vegetarian, Grain Free, Egg Free 2 tbsp extra virgin olive oil 1kg pumpkin, peeled and chopped 1½ shallots, peeled and chopped 1 tsp fresh ginger, grated 2 tbsp chives ½ cup fresh mint ½ tbsp chilli powder 1 litre (4…

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Macadamia Cheese and Caramelised Onion Tarts

Recipe: The Raw Kitchen by Olivia Scott, Beatnik Publishing, RRP $59.99 | Photographs by Sally Greer Makes 4 tarts Tart Cases 2 cups gluten-free oats 2 cups cashews ½ shallot, peeled and chopped 3 tbsp filtered water 3 tbsp extra virgin olive oil ½ tsp salt ½ tsp freshly ground black pepper Caramelised Onion ½ red…

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Saffron-buttered Pumpkin with Herbed Brown Rice

Recipe and Photography: Emma Galloway | A Year in my Real Food Kitchen Don’t let this recipe’s humble looks deceive you. For beneath the tomatoey goodness lies tender chunks of pumpkin in a sauce rich with saffron, spice and most importantly …  butter! The vinegar-soaked sultanas add a nice piquant note, while the herbed rice…

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Roast Baby Leek, Butternut Squash and Three Cheese Tart

Recipe and photography: Vicki Ravlich-Horan This beautiful tart is a perfect Autumn dish. Feel free to replace the hazelnuts with walnuts. Hazelnut and Parmesan Pastry ½ cup hazelnuts ½ cup wholemeal flour 1 cup flour 150g butter, cold ¼ cup grated Parmesan ½ tsp salt 1/8th cup cold water Place the hazelnuts into a food processor…

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