I’d like to introduce you to our new regular Monday blog feature, “Meatless Mondays.” As reported here last Friday April 23rd, 2010, Down to Earth is joining an international campaign to promote forgoing meat at least for Mondays.
Of course Down to Earth does not sell any products containing slaughtered animal products, but we recognize that individuals are at all points in their journey. So for those who aren’t completely meatless, this is a great way to start!
“The idea behind Meatless Mondays is to encourage everyone to go meatless once a week,” explains Mark Fergusson, Down to Earth’s Chief Vegetarian Officer. Look soon for a special Meatless Monday site on our homepage.
“One day a week cut out meat” is the motto for the Meatless Mondays movement. “Our goal is to help reduce meat consumption 15% in order to improve personal health and the health of our planet,” they elaborate. I would like to add for the sake of the innocent animals, too.
We’ll be providing meatless recipes, sharing weekly meatless sale items at Down to Earth, informing you about news in the global movement, and hopefully inspiring you.
Last Friday we told you about Britain and Sir Paul McCartney and daughters’ laudable and musical efforts for Meat Free Monday.
This week take a look at Meatless Mondays Australia. They have interesting facts about their country related to meat production.
This campaign is exciting. Even Martha Stewart is offering 50 fleshless main dish recipes (some contain eggs) for Earthweek and 45 meatless comfort food recipes.
For a totally vegetarian and vegan recipe, try the following:
This spin on tuna salad tosses tempeh with basmati rice, sun dried tomatoes, mustard and pickle relish. Cabbage’s cousin bok choy is used as an edible serving dish for the terrific tempeh salad. I found this recipe on the Meatless Mondays website courtesy of Verdant Eats.
- 1 cup basmati rice, cooked according to package directions
- 1 two ounce square pre-cooked tempeh, crumbled
- 2 tablespoons fat free vegetarian mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon pickle relish
- 1 teaspoon granulated garlic
- 1 teaspoon garlic powder
- 2 teaspoons turmeric
- 4 sliced sun-dried tomatoes, crushed and drained of oil
- 4 fresh basil leaves, chopped
- salt and pepper to taste
- 2 large pieces of bok choy
In a medium bowl combine rice, tempeh, mayonnaise, mustard, pickle relish, garlic, turmeric, sundried tomatoes and basil. Mix together with a fork until evenly distributed, being careful not to mash. Season to taste with salt and pepper.
To serve, place half the tempeh salad into each piece of bok choy, as if the bok choy was a bowl.
Nutrition InformationTempeh Bok Choy Boats
Amount per Serving
- Calories: 447
- Calories from Fat: 57
- Total Fat: 6.4g
- Saturated Fat:1.3g
- Sodium: 377mg
- Potassium: 584mg
- Total Carbohydrates: 82.3g
- Dietary Fiber: 4.8g
- Sugars: 4.3g
To help you make the Tempeh Bok Choy Boats more inexpensively, Down to Earth has tempeh and Veganiase on sale for the next two weeks. Check out a sampling of the sale items below, or click here to see them all.
April 26, 2010 and every Monday thereafter get 40% off at all DTE stores on select ALL VEGETARIAN Preferred Brand items. For April 26 – May 10, 2010:
- Turtle Island "Tofurky Jurky," selected varieties, 2 oz $3.59 $2.49
- Follow Your Heart Vegan Cheese, selected varieties, 10 oz $7.19 $4.99
- Follow Your Heart "Vegenaise Organic," 32 oz $9.39 $6.49
- Turtle Island Tempeh, selected varieties, 7 oz $5.89 $4.09
- Amy’s Kitchen Lasagna, selected varieties, 9.5 - 10.25 oz $6.69 $3.99
Happy Meatless Monday Everyone! I love it!!