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Win a Copy of 'The Meat Free Monday Cookbook,' With Full Menus for Every Monday of the Year! by josie

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Paul McCartney shares his recipe for a super vegetable salad, with roasted cherry tomatoes and tofu, in "The Meat Free Monday Cookbook."

Since we told you about Meatless Monday and Meat Free Monday a few years ago, we committed to going vegetarian every Monday — or at least one day a week — to lessen our carbon footprint. According to Environmental Working Group, if everyone in the U.S. ate no meat or cheese just one day per week for one year, it would be the equivalent of taking 76 million cars off the road. So we’re thrilled to have a copy of The Meat Free Monday Cookbook (Kyle Books, 2012), with a whole year’s worth of recipes for breakfast, lunch and dinner — and we’re giving away copies to two lucky VIVmag readers!

Paul McCartney and daughters Stella and Mary launched the Meat Free Monday campaign in 2009 to highlight the benefits of eating less meat — not only to the environment, but as a way to save money and for the numerous health reasons. (In fact, many of our vegetarian friends have touted the findings just published in a Harvard School of Public Health study that found all meat — except poultry — increases risk of premature death.)

The McCartneys explain the idea behind a cookbook in the forward: “One of the things we notice is that people sometimes find the idea of a meat-free meal a little daunting, whereas, in fact, it’s often quite simple to put something together.” They share some of their own recipes, including Paul McCartney’s Super Vegetable Salad (included below) and Stella McCartney’s carrot cake.

Numerous celebs contribute recipes to the book, in which you’ll find creamy broccoli soup from Laura and Woody Harrelson, strawberries with mascarpone and cream from Pink, winter coleslaw from Vivienne Westwood and linguine with almonds and Caciocavallo from Mario Batali. But the real stars of the book, edited by Annie Rigg, are the recipes themselves, divided by season, from colorful summer papaya salad to winter’s vegetarian shepherd’s pie.

There are full menus for every Monday of the year, each with a recipe for breakfast, packed lunch, lunch, side, dinner and dessert. A menu from the spring section of the book, for example, starts with a breakfast brioche, followed by either Pad Thai or melon, lime and mint soup for lunch. Dinner is spinach, ricotta and Parmesan gnocchi with tomato sauce, with a side of cannellini bean and asparagus gratin and a dessert of gooseberry fool. Each week also has beautiful photos of ingredients and finished dishes.

To enter to win a copy of the book (a $29.95 value), fill out this form by April 30, 2012! For an additional chance to win,  follow VIVmag on Twitter and retweet! Below is Sir Paul McCartney’s recipe for a tasty vegetable salad from The Meat Free Monday Cookbook.

Paul McCartney’s Super Vegetable Salad
Serves 4
28 cherry tomatoes
3 florets of broccoli
12 green beans, cut into 1-inch lengths
2 carrots
1 head lettuce — I like Romaine
3 scallions
2/3 cup cornmeal
a handful chopped herbs of your choice
9 ounces tofu, cut into slices
olive oil for frying
For the dressing
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard (optional)
1 teaspoon maple syrup (if you like a bit of sweetness)
Preheat the oven to 400° F and roast the cherry tomatoes for 10 minutes.

1. Cover the bottom of a pan with cold water and place a steamer above it. Put the broccoli, green beans and carrots into the steamer, turn the heat on quite high, and steam for about 15 minutes, occasionally prodding the carrots with a fork to see if they are done. Some people like them slightly crunchy, others prefer them a little softer.

2. While the vegetables are steaming, make a salad with the leaves and scallions.

3. Combine the cornmeal and herbs in a bowl. Heat some olive oil in a frying pan. Dip the tofu in the cornmeal mixture, then fry until golden.

4. Whisk together the ingredients for the dressing, but pour over only at the last minute.

5. Assemble your meal by first putting the salad on the plate, then the warm vegetables, and finally the tofu. Pour over the dressing then add a little seasoning sauce of your choice.

NUTRITION SCORE (per serving)
406 calories
Fat 23 g
 (3 g saturated)
Carbs 40 g
Protein 16 g
Fiber 9 g
Calcium 170 mg
Iron 5.2 mg
Sodium 56 mg

Do you go meat-free one day per week to reduce your carbon footprint?


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