It’s about reality. You have to find something you can live with forever. So if you make small changes with swaps along the way, you’re going to be better in the long run. — Meatless Monday Hungry Girl Goes Meatless:A MM Interview with Lisa Lillien | Meatless Monday
Add mouthwatering meatless dishes to your #Thanksgiving menu with Feed Me Phoebe’s 7 best recipes including Healthy Creamed Spinach and Creamy Vegan Pumpkin Soup.
Ambercup squash is a bright orange, round variety of winter squash that resembles a pumpkin. One of the sweeter squashes, it pairs perfectly with the spicy Latin flavors of this Tostada recipe.
Not sure what kinds of food to include this Meatless Monday? Follow the new Vegetarian & Vegan Diet Pyramid from Oldways and you’ll be headed in the right direction!
Make Meatless Monday a family affair with The Kids Cook Monday. This hands-on recipe results in a seasonal soup full of protein, whole grains and lots of healthy veggies:http://bit.ly/HXvySK
Ahhhvocado! It’s a nutritious, easy-to-prepare fruit that marries well with other fruits and veggies. Add it to your #MeatlessMonday menu with this refreshing recipe for Avocado, Cucumber, Tomato and Scallion Salad.
Autumn Arugula Salad (via Meatless Monday: Autumn Arugula Salad | My Garden Footprint - Local. Sustainable. Social.)
Featuring butternut squash, celery root and carrots in a base of protein-packed navy beans and seasoned with hearty herbs, this stew is perfect for a fall afternoon. This recipe comes to us from Elliott Prag, Chef-Instructor at our partnerThe Natural Gourmet Institute.