If you have friends or family over during the holidays, chances are that someone in your group prefers to follow a vegetarian or vegan lifestyle. You’ll want to be sure that there are choices to please everyone. Check out Meatless Monday for some great recipe options! I can personally vouch for the “No-Meat Meatloaf” as being very tasty, and I’m eager to try a few more of these offerings, as well. Of course, fresh fruits/veggies and regular or non-dairy cheeses are always easy additions to the table. Enjoy!
Extreme weather, rising sea levels, and species extinctions are all signs of climate change. Many scientists agree that greenhouse gases are a major threat. What can we each do to make a difference? Fight climate change with your fork! The livestock industry contributes about 14.5% of the greenhouse gas emissions caused by humans, which is even more than those brought about by transportation. Tweaking our diets away from animal products and towards plant-based eating is one way we can each help!
Check out Meatless Monday for more details about the following:
*Adopting Meatless Monday
*Eating more plant-based meals
*Reducing food waste
*Eating sustainable foods
And make sure to use the links for great recipe ideas!
NOTE: If you’re “on the fence” about tofu, I know from experience that freezing it makes a world of difference with the texture! I buy the firmest type I can find and cut the block into thirds or fourths to freeze for later. After I defrost a section for cooking, I then squeeze out all the moisture. No more jiggly tofu! ~Becky
Check out 21 tips for incorporating more plant-based foods into your diet in 2021. Arm yourself with this toolbelt of techniques, pantry staples, swaps, gadgets, and apps!
Many bloggers have mentioned this as a goal for the coming months. Hopefully these ideas will help! ~Becky
No matter how many or how few people are seated at your dinner table these days, this could be an excellent time to expand culinary horizons. Check out the scrumptious plant-based recipes at Meatless Monday!
Almost two years ago, I shared an article about the passing of a man, Todd Bol, who began the Little Free Library movement. His story is very inspirational, so please check that out if you don’t already know about him!
At the time, I looked online to see if any Little Free Libraries were located near me, but found none. Time marches on, and now my “neighborhood” offers two! The one above appears to have more traffic and turnover in books. But the one below is located in such a picturesque spot, near the Heritage area that includes a museum and several historic buildings.
The museum, pictured in the middle, above, also sells books written about Texas history and this area of the state. A beautiful city library graces the Square, shown at the end of the street, in the drone photo, below. The library has now partially reopened, amid the pandemic, and continues to offer curbside book pickup.
The days are currently very hot, here, in Texas. My walks have been moved back to the early morning hours just as the sun is rising. I often stop by one or both of the Little Free Libraries to check out the offerings. Sometimes I take a few books I’ve finished reading to add. I’m also partnering with Violet’s Vegan Comics, by dropping off a few of the books they wanted to share with others. For example, the moving selection shown in the middle, below, tells about two pigs who find their freedom!
Not sure what I would do without books and writing, during these challenging times! Hope this finds you all well! ~Becky
From Rouxbe.com via Vegan E-cookbook Thanksgiving Dinner — Ms.Cindy@wildsproutsblog
This collection of plant-based recipes appears to have something for everyone. Enjoy! ~Becky
FROM MEATLESS MONDAY: “It’s officially fall! And the perfect time for apple picking, visiting the pumpkin patch and exploring the local farmers’ markets for seasonal vegetables, like broccoli and eggplant. Trying new meatless recipes is a great way to utilize all of the ripe fruits and vegetables coming into season. We’ve gathered delicious plant-based recipes from our Meatless Monday bloggers and influencers featuring fall produce. Enjoy the hearty tastes of fall!”
Hope you find something here that appeals, even if it’s not autumn where you live! ~Becky
FOR MEATLESS MONDAY OR ANY DAY: Many kids (and teachers!) are going back to school this week, or later this month, in many areas of the U.S. If you’re looking for yummy vegan or vegetarian ideas for lunch boxes, this might be a good place to start! For schools that are “peanut-free,” you could use sunflower seed butter, or your favorite substitute, in those recipes that call for peanut butter. As a former teacher, I still feel a bit of that old magnetism pulling me back toward the classroom each August:) ~Becky
Hey there. I am not going to list any delicious recipes. I am giving you a bunch of delicious links instead. All about lunch. You seem to have breakfast and dinner (or supper) solved. But lunch, not so much. Lots of these you can make at the weekend. And kid friendly too. Here we go! […]
Cooking vegetarian usually requires exploration of various legumes, like beans, peas, nuts and lentils. One of my absolute favorites is the fava bean, which goes by various names, including broad bean. Research says that these may be found fresh, canned, frozen, dried, and in various colors.
Favas are packed with protein, fiber and iron. The texture is somewhat creamy or buttery, and the flavor is earthy and nutty, making them a great choice for eating in both warm and cold dishes!
At this point, I’ve only used the brown ones and in the dried form. Sometimes they’re challenging to find, depending on the shopping options. On occasion, I order then online, and those that have already been blanched and peeled (such as Bob’s Red Mill) save a great deal of time. I don’t cook them for nearly as long as the package suggests. If you want to peel your own, check out this video of French chef, Jacques Pepin, showing you an easy method.
Favas pair nicely with asparagus and tomatoes, and I’ve come up with a ‘recipe’ of sorts with various options. This can be eaten warm or cold, but I think the flavors tend to intensify a bit after it has been refrigerated.
Fave Fava Salad
INGREDIENTS and METHODS:
Fava beans, blanched and peeled (optional additions: cooked or canned garbanzos/frozen green peas, simply rinsed in cool water)
Asparagus, blanched or steamed and cut into bite-sized lengths (although longer spears add visual appeal)
Tomatoes, sliced or diced; halved if using cherry tomatoes
Scallions/green onions, thinly sliced (white and green portions), chives (snipped),or garlic (minced); garlic may be cooked with the beans, if you wish
Seasonings: choose from mint, tarragon, dill, salt, pepper
Option: place the above mixture over a bed of spring mix lettuce, arugula, spinach or baby kale
Heartier version: add cooked and cooled orzo pasta or couscous
Cheese additions, such as Parmesan, Feta, Pecorino, or your favorite vegan cheese
Dressing choices: olive oil whisked with lemon juice or a balsamic vinaigrette made with balsamic vinegar, oil, and a touch of sweetener
NOTES: When preparing the beans and asparagus, be careful to avoid overcooking and letting them become too soft, especially if you plan to eat this chilled. Ingredient amounts are totally up to you, depending on the end quantity, flavors, and the look desired.
If you haven’t sampled them before, I hope you’ll give favas a try. Let me know what you think! ~Becky