The Meatless Monday movement was started with the goal of reducing meat consumption by 15% in order to improve personal health and the health of the planet. (It was developed in association with the Johns Hopkins’ Bloomberg School of Public Health.) It’s a great option for folks who don’t want to give up eating meat completely and the benefits are wide-ranging: From reducing your risk of heart disease to cutting your weekly food budget to minimizing water usage (an estimated 1,800 to 2,500 gallons of water go into a single pound of beef!), going meatless once a week isn’t hard to do and it just makes sense.
Mark Bittman, a longtime food journalist for The New York Times, had this to say about the meatless Monday campaign, “Longer term, my hope is that we’ll see increasing numbers of people recognizing the secular benefits… of relaxed food-related self-discipline, represented by flexitarianism, by the Meatless Monday campaign, and by my own (perhaps badly named) crusade for ‘less-meatarianism’, all of which can have positive effects on the environment, on our personal health and on world hunger.”
So, without further ado, here is our meatless recipe to inspire you this Monday. It’s an appetizer from Vegetarian Times — a cross between pizza and bruschetta with colorful heirloom tomatoes added just before serving. Enjoy! (And if you’re interested in really flexing your veg muscles, try a Vegetarian Bootcamp!)
1 head garlic, top trimmed
¼ cup pine nuts
2 Tbs. olive oil
1 Tbs. fresh oregano leaves
1 tsp. fresh lemon zest
2 prepared garlic-herb pizza doughs
2½ oz. Cotija or feta cheese
3 cups fresh corn kernels
1 lb. assorted heirloom tomatoes, sliced
2 Tbs. torn fresh basil
2 tsp. chopped fresh dill
To make Garlic Pistou: Preheat oven to 350°F. Wrap garlic in foil. Bake 40 minutes, or until softened. Cool.
Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth.
To make Pizzas: Preheat oven to 400°F. Place doughs on 2 baking sheets coated with cooking spray.
Spread with Garlic Pistou. Sprinkle with cheese and corn. Bake 15 minutes, or until crisp.
Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.
Makes 8 servings.
Total Fat 13g
Saturated Fat 2.5g
Recipe courtesy of Vegetarian Times.