Since I started this blog in January, I’ve been posting a new vegan recipe on Mondays to show others what exactly this vegan girl eats and how easy it is to cook meat-free food. This weekly ritual also celebrates the Meatless Monday tradition.
What is Meatless Monday?
Meatless Monday started as an initiative by the US Government to ration food during World Wars I and II. Meatless Monday made a comeback in the early 2000’s and is now a global movement advocating to eat less meat in order to be healthy, to reduce our carbon footprint, and to minimize our impact on global climate change. There is a whole website dedicated to the Meatless Monday movement that shares articles, recipes, information on how to go meatless, and so much more.
I understand it’s hard for some to make the transition to not eating meat full time, so that’s why I believe a campaign to cut out meat once a week is so powerful. It provides a message that by following a compassionate lifestyle, you can make healthy choices for yourself and for our precious Earth.
Starting a Meatless Monday Campaign
I mentioned Meatless Monday to some people in my office and they were enthusiastic to start going meat-free once a week. One of my colleagues agreed to write a testimonial for my blog about her experience since she has started to incorporate more vegetarian and vegan foods in her diet.
When Alison first told me she was a vegetarian, I only had one thought – What you talking about Willis? To say that I was less than enthusiastic about giving up meat would be an understatement. However, she gradually educated and exposed me to all aspects of being a vegetarian, and now a vegan lifestyle! Here are the top three things I’ve learned from Meatless Monday:
1. Opting in and not missing out: I’m not giving up meat, I’m opting into a new lifestyle. Changing my perspective from missing out to opting in made all the difference in the world.
2. Satisfaction guaranteed: It is more than possible to stay completely satisfied without meat.
3. A mind is a terrible thing to waste: You are what you think, not just what you eat. Opening my mind to different meatless dishes opened up a whole new world to me.
RB brings in pictures every week of food that she’s made that’s vegetarian and healthy, and I couldn’t be more proud to witness her amazing transformation. She inspired me to create lettuce wraps a few months ago and she continues to spark new ideas of recipes for me to try. In case you missed the entry for the lettuce wrap recipe, I’ve posted it below because what’s a Meatless Monday without sharing a vegan recipe?
Join the Meatless Monday movement and pledge to go meat-free once a week here.
Veggie & Tofu Basil Lettuce Wraps
- 1/3 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, minced
- 1 cup each of red bell pepper and zucchini, finely diced
- 1 (15 oz.) can low-sodium black beans, drained and rinsed
- 1 kiwi, finely diced
- 1/2 cup pineapple, finely diced
- 1/4 cup fresh basil, chopped
- 1 tsp cumin
- 1/4 tsp chili powder
- 1 1/2 cups or 1/2 block tofu, drained and patted dry, finely cubed
- 2 heads romaine lettuce, washed with ends cut off
- 1 small lime, cut in half
- nutritional yeast (optional)
- hot sauce (optional)
- Combine all ingredients, except the tofu, romaine lettuce, lime and optional ingredients (nutritional yeast and hot sauce).
- Squeeze the lime over the veggie and bean mixture and mix well.
- Next, take a piece of romaine lettuce and layer veggies and then tofu. If you desire, top with nutritional yeast and hot sauce.