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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ZUCCHINI TART

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Simplicity is the key to this striking tart where zucchini is the hero. ½ cup Parmesan, finely grated 1½ cups plain flour pinch salt 150g butter, chilled 2–2½ tbsp water 200g mascarpone 2–3 medium sized zucchini 1 tbsp extra virgin olive oil salt & pepper egg or milk…

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HERBED QUICHES WITH TOMATO SALSA

Recipe & Photography: Emma Galloway These herbed quiches use pre-made corn tortillas in place of the usual pastry, making them not only super quick and easy, but crispy and transportable too. Use gluten-free corn tortillas if you need to. You can find sumac in the spice section of most supermarkets, simply leave out if you…

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THYME-ROASTED TOMATO + RICE SALAD WITH PRESERVED LEMON + SUMAC

Recipe & Photography: Emma Galloway Roasting tomatoes until slightly dried intensifies their flavours and makes them the perfect flavour-bomb to add to summer salads. This rice-based salad is the perfect make-ahead dish to take along to summer BBQs. Add some cooked chickpeas for a more substantial stand-alone meal. I used medium-sized tomatoes. If you use…

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GRILLED CORN SALAD

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires This beautiful salad was created from ingredients gathered at the Tauranga Farmers Market on a beautiful Summer’s morning. 3–4 corn cobs (from Linehan Tender Sweet Corn) ½ cucumber 1 red capsicum 3–4 tomatoes (from Paul’s Tomatoes) 2 spring onions (from Hetherdale Produce) 1 avocado fresh coriander red wine…

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SUMMER PASTA SALAD

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires This is a great salad to throw together depending on what you picked up at the market on Saturday.  This one was created after a wonderful Summers morning at the Tauranga Farmers Market.  I love to add some grilled slices of Hungarian Artisan salami or chorizo or you…

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NECTARINE & TOFU CAPRESE SALAD

Recipe & Photography: Amber Bremner Inspired by Italian caprese salad made with tomato, mozzarella and basil, this nectarine and tofu salad is a dairy free twist on the original, with similarly complementary flavours. The tofu marinade gives it a sharp and salty flavour, made slightly savoury by nutritional yeast—a deactivated yeast culture that’s high in…

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CUCUMBER & COUSCOUS SALAD

Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires 1 cup couscous (I used spelt couscous from Herbal Dispensary and Red Kitchen) 1½ cups boiling water 2 large garlic cloves, minced ¼ cup extra virgin olive oil, plus extra for drizzling zest and juice of a lemon a pinch of salt and freshly ground black pepper 1…

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BAKED FETTA

Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires 2–3 cups cherry tomatoes 1 red onion, sliced into thin wedges ½ cup kalamata olives, stoned ½ a sourdough baguette, torn into pieces 250g fetta cheese large handful of fresh basil extra virgin olive oil Scatter the tomatoes, onion, olives and sourdough in a baking dish.  Break up…

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TEMPURA AUBERGINE AND SICHUAN CARAMEL

Recipe from Global Kitchen: Lindy Smith | Photography: Grant Rooney A deliciously filling vegetable dish with complex sweet and savoury flavours. Serves 4 –entrée size Sichuan Caramel 100g liquid honey 450g caster sugar 4 long red chillies 100ml soy sauce 100ml red wine vinegar 70g miso paste 70ml black Chinese vinegar 50g gochujang paste 20g…

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BABY KALE, ZUCCHINI & GREEN BEAN SALAD

Photography: Ashlee deCaires Leith from the Red Barn illustrates a salad doesn’t have to have lettuce and tomato. The pomegranate seeds add a burst of colour and flavour which pair beautifully with the award winning Meyer cheese. 250g blanched green beans 2 small zucchinis 1-2 cups baby kale leaves 25g shaved vintage Meyer Gouda ⅓…

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