7 Plant-Based Recipes for a Meatless Memorial Day + 1 extra!

 

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Grill Em Up Here!

 

 

 

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This light and fresh Cucumber and Black Bean Salad is the perfect side for all your summer grilling, but also works great as a taco topper, base for a bowl meal, or even a chunky salsa for chip dippin’. The freshness of the cucumber balances the earthy black beans, and the tangy homemade vinaigrette keeps everything light and fresh!

INGREDIENTS

  • 1 15 oz. can black beans
  • 1 cucumber
  • 1/3 cup finely diced red onion (about 1/4 onion)
  • 1/2 cup chopped cilantro, loosely packed
  • 2 Tbsp crumbled feta (optional)*
  • 2 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 1/2 tsp ground cumin
  • 1/8 tsp garlic powder
  • 1/4 tsp salt
  • freshly cracked pepper

Get the rest of the recipe and more at Budget Bytes!

 

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Miso Noodle Soup

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Delicious and easy!!

4 servings of soba or brown rice noodles, uncooked

3 cups vegetable broth

3 cups water

1 cup julienned carrot

1 cup julienned zucchini

1 cup thinly sliced shiitake mushrooms

1 cup broccoli florets

3 Tbsp miso paste

1 (14-ounce) package firm tofu, cut into 1-inch cubes (optional)

¼ cup chopped green onions

1 sheet roasted nori seaweed, broken into pieces

  • Prepare the noodles according to the instructions on the package. Set them aside.
  • 2 In a medium saucepan over high heat, bring the vegetable broth and water to a boil. Add the carrot, zucchini, mushrooms, and broccoli, reduce the heat, and simmer for 5 minutes.
  • 3 Use a ladle to transfer 1 cup of broth to a small bowl. Use a fork to dissolve the miso paste into the broth, then return it to the pot. Add the tofu, green onions, and cooked noodles, then simmer for 1 more minute, until everything is warm.
  • 4 Transfer to bowls and top with the nori seaweed.

Recipe Source: T. Colin Campbell Center For Nutrition Studies

Meatless Monday

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About Meatless Monday
Meatless Monday is a global movement with a simple message: one day a week, cut the meat. It can make a big difference in personal health and the health of the planet. Excessive consumption of red and processed meat has been linked with a variety of chronic diseases, including heart disease, type 2 diabetes, obesity and cancer. In comparison, substituting plantbased foods for meat has been shown to reduce these health risks, resulting in a better quality of life and increased longevity. Raising livestock for our current level of human consumption requires an extraordinary amount of resources and takes a devastating toll on our planet. Meatless Monday helps conserve land, reduce greenhouse gas emissions, save water, and save energy. Meatless Monday is a non-profit initiative of The Monday Campaigns working in collaboration with the Center for a Livable Future (CLF) at the Johns Hopkins Bloomberg School of Public Health.

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On a personal note Meat Free Mondays are a great stepping stone to reaching a point where you can reach vegetarian or vegan goals. It gives you a chance to start experimenting with recipes and new flavors, using ingredients you may have never thought could substitute meat as your main course. The reasons for going meat free are many. Do a little digging up of facts yourself and you’ll see. More and more health care professionals are recommending Mediterranean Diets, and vegetarian nutrition. Becoming 100% meat free has been a desire of mine for many years. But it was confusing where to start. It all seemed overwhelming. This is a great starting point, Meatless Monday Recipes!!

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Get a head start on Mardi Gras! Go Meatless!

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Easy Red Beans & Rice
Vegetarian Gumbo
Creole Vegan Jambalaya
Saffron Baked Beignets
Cajun Stuffed Peppers
King Cake
Cinnamon Apple King Cake
 
One Pot Cajun Pasta
Cajun Tofu w/Grits & Greens
Spicy Gumbo
Creole Fried Rice
Do you have a recipe for a meatless Mardi Gras Celebration? Share in comments, would love to try!
Improve your carbon and kindness footprint! Go meatless for Mondays!
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Vegan Pumpkin Cookies

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Pumpkin gluten-free vegan cookies made with Arbonne protein & fiber boost! YUM!!!! Only 15 min to make!
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Simple:
8 scoops of yummy Arbonne protein
2-scoops of Arbonne Fiber boost
1 tablespoon melted coconut oil
1- tablespoon of ground cinnamon
1-can organic pumpkin
Bake for 15 min at 350 degrees

SWEET POTATO AND BLACK BEAN CHILI

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Black Bean Sweet Potato Chili for dinner, yummmmmy

SWEET POTATO AND BLACK BEAN CHILI

INGREDIENTS

1 tablespoon vegeatable oil
1 onion, diced
3 cloves garlic, minced
2 medium-large sweet potatoes, peeled and cubed
1½ tablespoons chili powder
2 teaspoons ground cumin powder
1 teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon smoked paprika
¼ teaspoon ground cinnamon
1 (15 ounce) can diced fire-roasted tomatoes
4 cups vegetable stock
3 tablespoons tomato paste
2 (15 ounce) cans black beans, drained & rinsed

INSTRUCTIONS

Heat the oil over medium heat.Add the onion and cook until softened and lightly browned, about 5-7 minutes.Add the garlic and cook one more minutes.Next, add the sweet potato, chili powder, cumin, salt, pepper, smoked paprika, and cinnamon. Stir until the sweet potatoes are coated with the spices.

Next, add the diced fire-roasted tomatoes, 3 cups of the stock, and the tomato paste. Bring it to a boil, and then reduce the heat and allow the mixture to simmer until the potatoes are soft, about 30 minutes.

Stir in the black beans and cook until they are warmed, a few minutes more.If the chili is too thick for your preference, add another cup of stock.