Welcome to Meatless Mondays, brought to you by your Health, Safety, and Wellness committee, and your Green Office team! On the first Monday of every month, you'll see a new meatless recipe for you to try.
So, why go meatless on Mondays? By consuming more plant-based meals, you are:
- protecting your own health
- helping to lower the amount of greenhouse gases released through animal agriculture
- reducing water consumption
- helping to protect biodiversity
- saving money
This month's Meatless Monday recipe is from Jessica Blackwell!
My favourite cookbook is Clean Food by Terry Walters. I haven’t eaten meat since I was a child, so I’m always looking for new recipes to keep from getting bored with the same ol’ same ol’. The other thing that is great about this cookbook is that it is divided into seasons so you can try to make sure you’re eating as much locally grown fresh produce as you can (or as is possible in Canada given our growing seasons!).
Pineapple Tempeh Kebabs:
(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 tablespoons extra virgin olive oil
1 tablespoon tamari
1 tablespoon maple syrup
2 garlic cloves, minced
1 tablespoon fresh grated ginger
1 tablespoon chopped fresh mint
1 tablespoon 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.