We've put together some tasty meatless recipes and readings from the catalogue. These recipes are tried and tested by library staff. After you've tried one of these tasty recipes, take a look at the suggested reading list. The readings provide information about the benefits of meatless meals on climate action.
- 2 lbs (approx. 4 cups) zucchini, grated
- 1 cup onion, diced finely
- 2 garlic gloves, minced
- 3 tbsp. olive oil
- 2 ½ cups liquid (zucchini juices and milk), heated
- 2/3 cups parmesan cheese, grated
- ½ cup white rice
- 2 tbsp. flour
- 2 tsp. salt
- Black pepper
- Preheat oven to 425 degrees.
- Grate the zucchini into a colander. If you have zucchini with large seeds, hull out the centre first. Mix the grated zucchini with salt, adding slowly to about 2 tsp. Taste to ensure that it is not too salty and leave in colander to allow juices to sweat out for about 20 minutes.
- Squeeze remaining juices out of zucchini and collect in a bowl. You can do this with paper towel but I recommend using cheesecloth or a clean tea towel.
- Boil ½ cup rice for exactly 5 minutes in small saucepan. Strain and set aside.
- Measure 2 ½ cups of liquid by adding milk to the reserved zucchini juice. Warm in the microwave or small saucepan and set aside.
- Heat 2 tbsp. oil in a very large frying pan or wok over medium heat. Add garlic and onion and sauté until onions are starting to turn golden, about 8 minutes.
- Turn heat to medium-high and add zucchini, stirring frequently for 5 minutes.
- Add flour and cook 2 minutes, ensuring that it's well mixed.
- Remove from heat and add all but 2 tbsp. of the Parmesan cheese. Add salt and pepper to taste.
- Add rice and warmed liquid to pan and bring contents to simmer.
- Pour contents of frying pan into a shallow, well-buttered baking dish. Sprinkle remaining Parmesan cheese on top.
- Cook covered in the top half of the oven for 15 minutes.
- Remove cover and cook an additional 10-15 minutes. The dish is ready when the top is golden and the pan can be tilted slightly without the liquid pooling.
- Let stand for 10 minutes to absorb remaining liquid and serve.
- 1 head of cauliflower, chopped into bite-sized pieces
- 1 cup Buffalo sauce, divided (I use Frank's Buffalo wing sauce)
- 1-2 tsp. Garlic powder
- 1 tsp. chilli powder
- 4-6 tsp. olive oil
- Ranch dressing
- grated cheese
You can add whatever veggies you'd like to these tacos! Here are some ideas:
- Preheat the oven to 425 degrees.
- Place the chopped cauliflower in a bowl and mix in the olive oil, garlic powder, chilli powder and ¼ cup of the Buffalo sauce.
- Bake cauliflower on a large pan for 20 minutes, flipping after 10 minutes. I also like to broil the cauliflower for an additional 5 minutes to make it nice and crispy.
- Remove the cauliflower from the oven and place back into the bowl. Mix in remaining ¾ cup of Buffalo sauce.
- Serve your tacos with whatever toppings you would like!
- (2) 8-ounce packages tempeh, cut into squares
- 1 red onion, cut into wedges
- (2) bell peppers
- 1/2 fresh pineapple, cut into triangles
- 3/4 cup pineapple juice
- 2 tbsp. extra virgin olive oil
- 1 tbsp. tamari
- 1 tbsp. maple syrup
- 2 garlic cloves, minced
- 1 tbsp. fresh grated ginger
- 1 tbsp. chopped fresh mint
- 1 tbsp. minced red onion
- In medium pot, steam tempeh for 5 minutes. Remove from heat, cool slightly and place squares in large sealable container.
- Add onion, bell pepper and pineapple to container with tempeh. In small bowl, whisk together all marinade ingredients, pour into container, seal and shake. Refrigerate at least 1 hour, flipping/shaking every 15-20 minutes to redistribute marinade.
- Heat grill to medium-high and cook kebabs 3-4 minutes per side until cooked through. Remove from heat and serve.
- 2 tsp. of ground chia seeds (or one tablespoon of ground flax seeds)
- 3 tsp. of water
- 3 cups of cooked and mashed sweet potato
- 1/4 cup oil
- 1/2 cup maple syrup
- 1 tsp. vanilla extract
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- 1/4 tsp. nutmeg
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2/3 cup chocolate chips
- Preheat the oven to 350°F and fill muffin pan with liners or grease with coconut oil/cooking spray
- In a large mixing bowl, mix the ground chia seed and water together, and set aside for 2-3 minutes to thicken.
- Add the rest of the wet ingredients to the bowl and stir until smooth
- Add the dry ingredients to the bowl with the wet ingredients and mix until well combined
- Spoon the batter into the muffin pan, filling each cup to about two-thirds full
- Bake the muffins for 20 to 25 minutes, until a toothpick inserted into the middle comes out clean.
- 1 cup of hummus
- 1 jar tomato sauce
- 1 box pasta
- Optional toppings:
- Parmesan cheese
- Fresh basil
- Olive oil
- Balsamic vinegar
- Cook pasta according to directions
- Mix hummus and pasta sauce together in a pot and heat until warm
- Assemble together, and top with parmesan, basil, olive oil, and/or balsamic vinegar
**Alternatively, if you have an immersion blender, you can use a can of drained cannelloni beans or chickpeas, and blend until smooth. You will likely want to add salt and seasoning to the sauce.
- Looking for foods that are good for both you and the environment? Resolve to eat more veggie-based foods like Lightlife's new Smart Stuffers[TM] to satisfy your health--and the earth's
- What's For Dinner? Our chef whips up a tasty meatless meal that's good for you--and for nature too.(Visions 21/Health & Environment)(Brief Article)
- Save hundreds of calories, enjoy nutritional benefits by swapping out meat just once a week: veggie-burger pioneer, health advocacy group join forces to promote lunchtime alternatives.(Meatless Monday)
- Development of a Climate Choice meal concept for restaurants based on carbon footprinting
- Meat consumption and climate change: the role of non-governmental organizations
- Consumer Readiness to Reduce Meat Consumption for the Purpose of Environmental Sustainability: Insights from Norway
- Greenfield Natural Meat Co. asks North Americans to go meatless on Mondays
- Healthy Food, Healthy You, Healthy Planet
- Sustainability of plant-based diets: back to the future
- Cows Can Help Save the Planet