For the last few months, we’ve been featuring a meatless recipe every Monday in honor of Meatless Mondays, the campaign to encourage eating vegetarian one day a week for health, the environment and the bottom line. Today is officially “Food Day,” which according to the official website, is a celebration and rallying cry for healthy, affordable and sustainably produced food. In honor of Food Day, we wanted to share a great resource, a great recipe and offer a great giveaway!
First, a great resource:
The folks over at the Kitchen Table Cooking School got in touch with us recently and it came to light that they offer cooking classes around Meatless Monday. Each class has a theme- from regional cuisine to holiday celebrations- and demonstrates several dishes with tips and tricks for adding Meatless Monday to your routine. Now, this is only really convenient for some folks that live near the school in Greenwood, Colorado, BUT I would bet there is a cooking school in your area that features vegetarian classes. Find it and take one to expand your meatless repertoire or just inject some new life into your meals.
Second, a great recipe:
The Kitchen Table Cooking School loves this recipe and so do we! If you don’t have Textured Vegetable Protein (TVP or TSP) handy, or simply don’t want to use it, you can leave it out or substitute with meatless crumbles, soyrizo or other vegetarian meat substitutes. Additionally, if you want to use canned beans instead of dried beans, go right ahead- approx 3-4 cups of beans will do the trick.
- 2 cups Small Red Beans
- 1 large Onion, chopped
- 6 large cloves Garlic, smashed
- 2 quarts boiling Water
- 2 cups TVP (Textured Vegetable Protein)
- 3 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1 cup Brown Rice (Basmati or Short Grain)
- 2 cups Water
- 1 tsp Salt
Overnight in 6 cups of water, soak 2 cups dried Red beans, Kidney or Pinto beans. Drain and rinse well.
Cook soaked beans in kettle with onion, garlic and boiling water. After beans have cooked 45 minutes, add TVP, Chili Powder and Cumin. Continue cooking beans until tender, 20-40 minutes. Most of the liquid should have cooked into the beans and TVP. Taste and add salt.
Meanwhile, cook brown rice according to package directions. Mix the cooked rice and beans then taste, add a pinch of cayenne or hot sauce if desired. Serves 10.
To help make Meatless Mondays even easier, we want to give one lucky reader a copy of The Vegan Table by Colleen Patrick-Goudreau. This book has over 200 amazing vegan recipes for every guest and every occasion. It’s one of our favorites! Not only does it have loads of tips for eating vegan, but it has nutritional info for each recipe (yay!) and full-color photos (double-yay!).
We’re trying a new giveaway application, so here’s what you need to do to enter- tell us in the comments on this blog post why you participate in Meatless Mondays. Be sure to click on the “I did this” button below in the app- that will enter you into our giveaway. If you don’t participate, tell us what challenges you about Meatless Mondays. Who knows? Maybe someone will have some good suggestions.