This is a weekly post encouraging readers to consider a minimum of one meat-free day per week.
Although it doesn’t get as much press as fossil fuel consumption, meat production is one of the most serious threats to the planet’s ability to sustain human (and animal) habitation. Reducing our meat consumption can have a significant impact on slowing down climate change.
There is a long-running campaign called Meat Free Mondays that encourages people to choose one day a week (every week) and make a concerted effort to avoid meat products on that day. With that in mind, I’m scouring the elephant recipe archives to encourage readers to experiment with this idea and share some suggestions on how to start the week with this positive intention.
This week’s meal plan is based on roast vegetables.
That may seem like a cumbersome idea, but if you roast all your veg in one go and store in the fridge (after they’ve completely cooled), preparing each meal is relatively quick and easy. I recommend doing this on Sunday afternoon or evening, so you’re all set on Monday with an abundance of tasty options.
To get started, check out this blog on roasting vegetables, which also comes with lots of suggestions on how to use them.
Breakfast: Roasted Veggie Quesadillas.
I don’t know if this is weird, but I’ve been know to eat quesadillas for breakfast. (They do make for a hearty breakfast—for a lighter alternative you could simply add a handful of roast veg to an omelette.)
I adore quesadillas, but when I went dairy-free I thought this was something I had to forego, as cheese is a cornerstone ingredient. However, this is a vegan recipe, using vegan cheese that most health food shops stock. For non-vegans who won’t be running out to the health store before Monday, panic not—use your regular cheese and enjoy.
Lunch: Roasted Tomato Soup.
For this recipe, you’ll want to roast a tray of tomatoes separately from all the other veg. Or, you could make the soup using your tray of mixed roast vegetables, which I occasionally do. But I happen to prefer the tomato-only version. With the tomatoes pre-roasted, the rest of the soup-making is quick and easy.
I never had aubergine or eggplant in a salad before I came across this recipe, but I do like them in a curry and was eager to try them in this form. To be honest, it might have remained on my to-do list if it weren’t for the shallot chip vinaigrette that goes with it. My mouth watered on reading and sealed the deal—this was a must-make recipe for me.
I’m a bit of a demon for salt and vinegar crisps (paired with salted peanuts—yum). But that’s nowhere near a healthy snack. So I somersaulted with delight when this recipe was published last year. For a guilt-free snack in the evening, or throughout the day, give these a try. And do yourself a favor and make-up several cans in one go!
For some more summer recipes that don’t involve any roasting, check out last week’s Meat Free Monday meal plan.
If you have some favorite elephant recipes, please share them in the comments below. And maybe you’d also consider submitting your own meat-free recipes to share with other readers!
Author: Hilda Carroll
Image: Steven Depolo/Flickr
Editor: Toby Israel