Have you ever heard about "Meatless Monday"? It is a campaign that goals reduce meat consumption by 15% in order to improve personal health and the health of the planet. As a “fake” vegetarian (it means that I still eat seafood and sometimes turkey) and a fan of healthy food, I love this idea. So this week, after reading an article in Time magazine about this subject, I told my husband (he likes meat) about this idea, and he sad “Do you want us to do it”? Can you imagine my answer? Yes, yes, yes! Ok, Monday there is no meat home anymore, but we will still have great dinners! If you want join us, what I really recommend, start reading the campaign website where there is meatless recipes ideas: http://www.meatlessmonday.com/. To be honest I haven’t tried any of them yet. But next Monday I want to try the Quinoa Zucchini Burguer = ) and share with you. Also, next October 25 (Monday at 6PM), I am planning to go to Publix Apron’s cooking school to take their Vegan Meatless Monday cooking workshop($35). The menu of the evening will be: Smokey Portabella Chili; Grilled Tomato and Eggplant Strata with Creamy Corn Sauce; Marinated Seared Tofu Filets with Autumn Vegetables; Silken Tofu “Cheesecake”. After a hands on workshop you eat what you just helped preparing. Check this out and let me know if you want join me: http://www.publix.com/aprons/schools/Tampa/ClassDetailReservations.do?childId=12308
Try grilling a portobello mushroom and serve it as a "burger" with roasted red peppers, etc. on a bun (or without) - it's really meaty just like eating a burger! They are great to stuff too! I make a stuffed portobello with shrimp that is delicious!
ReplyDeleteHi again! I decided to post the recipe I mentioned previously (shrimp stuffed portobello mushrooms)...it's so delicious and easy! Here goes!
ReplyDeleteSHRIMP-STUFFED PORTOBELLO MUSHROOMS
(MAKES 4 SERVINGS)
¼ CUP OLIVE OIL
½ CUP CHOPPED ONION
¼ CUP CHOPPED FRESH BASIL
3 LARGE GARLIC CLOVES, CHOPPED
½ TEASPOON CHOPPED FRESH ROSEMARY
6 OZ. COOKED BAY SHRIMP CHOPPED
2/3 CUP FRESH BREADCRUMBS MADE FROM CRUSTLESS WHOLE WHEAT BREAD
½ CUP GRATED PARMESAN CHEESE
¼ CUP MAYONNAISE
4 LARGE PORTOBELLO MUSHROOMS (CLEAN AND REMOVE BROWN GILLS INSIDE WITH A SPOON)
DIRECTIONS:
HEAT OIL IN HEAVY LARGE SKILLET OVER MED-HIGH HEAT. ADD ONION, BASIL, GARLIC AND ROSEMARY. SAUTE UNTIL ONION SOFTENS, ABOUT 5 MIN. TRANSFER TO MED BOWL;MIX IN SHRIMP, BREADCRUMBS, CHEESE AND MAYONNAISE. SEASON FILLING TO TASTE WITH SALE AND PEPPER. ARRANGE MUSHROOMS ROUNDED SIDE DOWN, ON OILED BAKING SHEET. MOUND SHRIMP FILLING IN MUSHROOMS, PRESSING FILLING TO COMPACT SLIGHTLY (CAN BE MADE 6 HRS. AHEAD) COVER AND REFRIGERATE.
PREHEAT OVEN TO 350 DEGREES. BAKE MUSHROOMS UNTIL TENDER AND FILLING BEGINS TO BROWN ABOUT 35 MINUTES. SERVE HOT.
Nice ! I´ll promise, I´ll try
ReplyDeletelet´s see how does it work
ah, nice blog !
xoxo, Eli
thank you for sharing this recipe. I will try it soon. I love shrimp!!!
ReplyDeleteI too was so shocked to learn that cutting out meat once a week (15%) could really impact your health and the health of the environment, but its true! Raising livestock actually does contribute to global warning. I work for Meatless Monday (www.meatlessmonday.com), and I totally love that you’ve linked it here in your blog. Meatless Monday is a great campaign, providing recipes and information on reducing the amount of meat in your diet. If Monday roles around and you’re in need of more meatless recipes, just check out their website!
ReplyDeleteMany bloggers write weekly posts about the new eco Monday movement to help spread the word about how reducing your meat consumption can also help reduce our carbon footprint. If you’re interested in writing a weekly Meatless Monday post, either sharing meatless recipes and benefits of going meatless for yourself and the earth, please email me at meatlessmondayblogs@gmail.com! Reducing the amount of meat in your diet, even just one day a week, is good for you - and good for the planet!
-Sara