How to Plan Meat-Free Mondays

The book you need to make meat-free days a breeze.

How to Plan Meat-Free Mondays

Eating meat-free for three straight meals can seem like a daunting task if you have a need for large amounts of protein, are always on the go, or feed many, young mouths. Have no fear! There’s a new cookbook in town. The Meat Free Monday Cookbook: A Full Menu for Every Monday of the Year breaks down each meal for every Monday for 52 weeks.

How to Plan Meat-Free Mondays

Paul, Stella, and Mary McCartney launched a Meat Free Monday campaign and this book, edited by Annie Rigg, is your guidebook to participate. The book emphasizes the importance of making planet-friendly choices when it comes to how we eat. The contributors acknowledge that it is not easy to do it everyday, but if we do it at least once a week, we will make a huge impact as eaters and influence our other six days of meals.

The cookbook is divided up into four sections: Spring, Summer, Autumn, and Winter. Each chapter has seasonal recipes broken up further by week. Each weeks gives a breakfast recipe, a packed lunch recipe or a hot lunch recipe, followed by a main dinner option complete with a side and dessert. All dishes are meat-free with vegan options. With over 52 ideas for each of three meals, we are excited to never feel bored again on #MeatlessMonday.

How to Plan Meat-Free Mondays

For a taste of the book, try their Thai Vegetable Curry recipe below.

How to Plan Meat-Free Mondays

Thai Vegetable Curry
 
In just a few decades, Thai food has grown from relative obscurity into one of the most popular cuisines on Earth. This vegetable curry has many of its classic tastes and textures.
Author:
Serves: 4 servings
Ingredients
FOR THE CURRY PASTE
  • 2 shallots, roughly chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon freshly grated ginger
  • 1 stick lemongrass, finely chopped
  • 2 green chiles, seeded and chopped
  • zest of 1 lime
  • small bunch fresh cilantro
  • 1 tablespoon sunflower oil
  • 1 small eggplant, cut into chunks
  • 1 red pepper, seeded and diced
  • 8 baby bella mushrooms, halved (or quartered if large)
  • 14-ounce can coconut milk
  • 6 okra, cut on the diagonal into 3 pieces
  • 8 baby corn, cut on the diagonal into 3 pieces
  • 5–6 ounce can bamboo shoots, drained
  • handful of sugar snap peas, cut in half on the diagonal
  • 2 handfuls of bean sprouts
  • soy sauce
  • soft light brown sugar to taste
TO SERVE
  • fresh cilantro leaves jasmine rice lime wedges
Instructions
  1. Prepare the curry paste first. Place the shallots, garlic, and ginger in a food processor. Add the lemongrass, chiles, lime zest, and cilantro stalks (reserving the leaves) and pulse the mixture until finely chopped. You can also make this paste using a mortar and pestle if you prefer. Heat the sunflower oil in a large sauté pan. Add the curry paste and cook over medium heat for minute until the mixture smells fragrant.
  2. Add the eggplant, red pepper, and mushrooms and cook for 1 minute, stirring frequently until starting to become tender. Add the coconut milk to the pan with ½ cup of water and bring to a boil. Add the okra, baby corn, and bamboo shoots and continue to cook for 5 minutes or so until the veggies are tender.
  3. Finally add the sugar snap peas and bean sprouts and cook for another 30 seconds. Taste and add a dash of soy sauce or teaspoon of sugar if needed. Serve the curry in bowls, garnished with cilantro leaves with jasmine rice and lime wedges.

 

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The Honest Cooking editorial team handpicks inspiring culinary stories to share with you that we think are beautiful. As an international online culinary magazine with the ambition to truly change the face of online food media we hope to create an inspiring place for serious culinary debate, salivating recipes, interesting food news and international food-fun.

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