Thanks to The Johns Hopkins School of Public Health and icons like Sir Paul McCartney, a variety of other celebrities and chefs, this is a fantastic mix of marketing, "greener" thinking (consider the environmental impact of raising livestock) and healthier living comes bundled up in one great package called Meatless Mondays. This movement is basically a public health initiative to help us reduce our meat consumption by 15% . One day a week, cut out the meat. In fact, starting with one meal a week is a great start!
Wikipeadia states the philosophy as "Meatless Monday focuses its initiative on Mondays for multiple reasons. Monday is typically the beginning of the work week, the day when individuals settle back into their weekly routine. Unhealthy habits that prevailed over the weekend can be forgotten and replaced by positive choices. A weekly reminder to restart healthy habits also encourages success. A 2009 trial published in the American Journal of Preventative Medicine provided individuals with weekly health prompts and encouragement. Approximately two thirds of participants responded with improvements in their overall health, eating habits and physical activity levels."
So, why not try it to kick off 2011 with a healthier start! I have been using this guideline for many years in our family, but it is not restricted to Monday eating - basically, two or more meals per week are meat-free. I am not sure if my family even recognizes this habit, though I guess the cat is out of the bag now, especially to my carnivore-loving husband!
If you don't care for the traditional "replace meat with mushrooms in your recipe" guide and your family are a bit fickle, I find a simple salad and pizza works quite well and no one even notices! Salads can be quite substantial: add several fruits or vegetables, nuts and some goat cheese and the accompanying plate is rarely in question. My daughter and husband both love a salad with a margarita-style pizza, and one of my favorite new recipes is eggplant parmigiana or a vegetable and cheese pressed panini.
Here is a recipe courtesy of OTTO Restaurant from Mario Batali that is sure to please the entire family!
Butternut Squash and Smoked Mozzarella Pizza
Ingredients
2 cups butternut squash, medium diced and roasted
1 ½ tablespoons extra virgin olive oil
Pizza Crust* (make your own - recipe follows)
¼ cup Pomi strained tomatoes (Pomi is a brand, available at the Italian Centre Shop in Edmonton)
3 ounces fresh smoked mozzarella, cut into 6 slices
Maldon salt or other flaky sea salt and coarsely ground black pepper
1 ounce smoked ricotta, grated
1 tablespoon Aceto Manadori or other good quality balsamic vinegar
Directions
Toss the butternut squash with 1 ½ teaspoons of olive oil and salt and pepper to taste.
Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½ - inch border. Arrange the mozzarella on the pizza. Arrange the roasted squash on top of the mozzarella. After it is cooked for 10 minutes, grate the smoked ricotta on the pizza and finish with a drizzle of balsamic. Cut into 6 slices and serve immediately.
*Pizza Dough
While this is not the recipe we use at OTTO, this is an easy and versatile dough that I like to use at home because it's quick and easy. I use the same basic dough for many flatbreads, including the Sage Flatbreads, as well as pizza.
Ingredients
3¼ cups all-purpose flour, plus extra for dusting
2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
1 tablespoon sugar
1 cup warm water
¼ cup dry white wine, at room temperature
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Directions
Makes about 1¾ pounds
In a large bowl, combine the flour, yeast, salt, and sugar and mix well. Make a well in the center of the dry ingredients and add the warm water, wine, and olive oil. Using a wooden spoon, stir the wet ingredients into the dry until the mixture is too stiff to stir, then mix with your hands in the bowl until the dough comes together and pulls away from the sides of the bowl.
Lightly dust a work surface with flour and turn the dough out. Knead gently, dusting the work surface lightly with more flour as necessary, for 5 minutes, or until the dough is smooth, elastic, and only slightly sticky.
Oil a large clean bowl, add the dough, and turn to coat. Cover the bowl with plastic wrap or a kitchen towel, set in a warm part of the kitchen, and let the dough rise until doubled in size, about 1 hour.
Punch down the dough, and it is ready to use.
Take a look at the American website for more information and tons of recipes:
http://www.meatlessmondays.com/
Or Paul McCartney's site at
http://www.supportmfm.org/
More meatless recipes to come in the new year!
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