Introduction: Meatless Mondays
According to the David Suzuki Foundation. Livestock production accounts for 70 per cent of all agricultural land use, occupies 30 per cent of the planet’s land surface and is responsible for 18 per cent of greenhouse gases such as methane and nitrous oxide.
With all the uproar about climate change, isn't it time we all tried to do a little bit to help make change? We don't need to become a Greta Thunberg. I for one, don't plan on sailing to another continent any time soon. I can cut back on the amount of meat I eat though. If we all took one day a week to try and make a difference, the world would thank us.
In this Instructable I shall document a Meatless Monday.
Step 1: The Prep Work
Some prep work was needed.
Potatoes need to be cooked
Relish was pre-made.
Sprouts were grown.
Lemons were salt-cured.
I have yet to do an Instructable for this. It's as simple as slice them and sprinkle them with salt as you layer them in a jar. As you fill the jar add a tbsp of apple cider vinegar and top up with lemon juice. After a week at room temperature, they are ready to use. Keep them in the fridge for a year. They'll be gone long before that.
Step 2: Make Hummus
We make hummus every few weeks.
Desi Chickpeas are a healthy choice, they are high in fiber and vitamins.
Soak two cups in 4 cups of water and a tbsp of salt overnight. Rinse them well the next day.
In an Instant Pot cook them on high with 4 cups of water for 90 minutes and then rinse in cold water.
In a food processor add 4 cups cooked chickpeas, 1 large head of garlic, 2 tbsp tahini, 2 tbsp extra virgin olive oil, 1 tbsp lime juice, 1 tbsp salt, 1 hand full of cilantro, 8 sliced pickled jalapeno peppers and 1 cup of craft beer. I used Vengeance from Brothers Brewing
Step 3: Tomato Soup
Tomato soup was made ahead of time as well. Lots of it. I'll do an Instructable on it at some point but, the condensed version of it is this: A 20 liter pail of frozen tomatoes thawed and drained of water, 1 huge beet, 1 huge head of garlic, 1 large onion, 2 tbsp of both lemon juice and worchestershire sauce. Pressure cook batches for an hour in the Instant pot then strain out skins and seeds. Simmer on the stove until thickened to your liking. Season to taste then freeze for later. I'll add some to lunch today.
Step 4: Breakfast
I love a good breakfast. They usually contain a meat and egg mix of some sort. Not today.
Step 5: Prepping the Ingredients
Today's ingredients are:
2 Crimini mushrooms
1 Baked potato
1 Clove of garlic
4 Edible pod peas
4 Cherry tomatoes
An English muffin
Pickled Jalapeno peppers
Instructables award-winning relish
Prepare the ingredients:
Cut the potato into 8 wedges
Dice one mushroom and cut the other into 6 wedges
Dice the onion
Smash and rough chop the garlic
Cut the peas into slivers
Half the English muffin
Step 6: Cook the Ingredients
A little grapeseed oil in each cast Iron pan.
Salt and pepper the mushroom and potato wedges then fry them on all sides.
Sautee the onion garlic and mushroom mix to your liking.
Step 7: Toast and Assemble
Toast the English muffin.
Apply ketchup to one half and mustard to the other.
Add some jalapenos to one half and relish to the other.
Step 8: Load Up and Serve
Add as much mushroom, onion and garlic mix as you can, top with peas and close the sandwich.
Plate the wedges and the remainder of the mushroom, onion and garlic mix.
The tomatoes and remaining pea slivers are your salad.
Step 9: Lets Do Lunch
Tempeh panini with tomato soup.
Step 10: Fry Some Tempeh
Slice some tempeh, I made 7 thin slices.
Add some grapeseed oil to the pan and heat to medium.
Fry the slices to a golden brown.
Step 11: Chop Chop
Chop up some spring greens.
Slice a hand full of cherry tomatoes.
Turn on your panini press to preheat.
Step 12: Build Them Up
Smear a generous dollop of hummus on your pita wrap.
Place three tempeh sticks onto the hummus.
I know, there were seven. I had to have a snack while making these.
Add sliced tomatoes.
Step 13: Time for Greens
Add the sliced greens and cover with sprouts.
Step 14: MM Dijon
Add some Dijon mustard to top this beautiful creation.
Step 15: Fold and Grill
Fold up the pouches, be gentle so you don't crack them.
Pop them on the grill and close it.
Step 16: Turn and Spray
When you have nice lines turn the pouches a quarter turn.
Give them a spray of olive oil for the last grilling so they won't be to dry feeling.
Step 17: Heat the Soup
The paninis will be super hot inside, so as they rest, we heat the soup.
It takes about 6 minutes to heat a block of frozen tomato soup. Depending on the microwave. To get the block out of the container, I rinse the bottom under the tap. It falls right out within seconds. I then microwave it in a glass bowl, on high for two minutes at a time, stirring between sessions.
Step 18: Serve
When the soup is ready cut the panini into triangles, plate and serve.
Step 19: Dinner
For dinner, we will have Portobello Mushroom Wellington with Fondant Potatoes.
Step 20: Cast Iron Prep
A tablespoon of grapeseed oil into each pan and set to medium heat.
Step 21: Chop and Simmer
Chop and simmer, one medium onion, one large crimini mushroom, and two large garlic cloves.
Step 22: Cook Portobellos
Add two large portobello mushrooms to the hot cast iron.
Drizzle a little grapeseed oil into each portobello.
After about two minutes flip the mushrooms over.
Step 23: Chop Chop
Chop up a generous portion of mixed greens and set aside.
Step 24: Defrost
Remove one pie shell from the freezer.
Cover it with plastic wrap so it doesn't dry out while it thaws.
Step 25: Remove Cooked Ingredients
Once these ingredients are cooked nicely set them aside.
Step 26: Cook the Greens
Add the greens to the cast iron, drizzle with a tbsp of teriyaki sauce, and cover.
Step 27: Remove Greens
It doesn't take long to reduce a pan full of greens.
When they are done toss them in with the cooked onion, garlic, mushroom mix.
Step 28: Preheat
Preheat the oven to 400°f.
Step 29: Kneed
Now break up the pie shell, add a drizzle of water and kneed it.
The amount of water will be your choice, add it as you kneed the dough to a soft enough consistency to roll out.
Step 30: Roll Out Dough
On a floured surface roll the dough into a large rectangle.
Cover it with a damp towel.
Step 31: Do As I Say
Place a piece of parchment paper on your baking sheet.
I didn't, I wish I had.
Step 32: The Build
Place half of the cooked mixture on the dough.
Add the cooked portobellos gill side up.
Cover with the remaining mixture.
Step 33: Come Into the Fold
Carefully fold this package up.
Step 34: Flip
Flip, egg wash, and score.
You are now ready for the oven.
This will cook for 20 to 30 minutes. Until it looks golden.
Step 35: Time to Fondant
This is a quick way to make Fondant potatoes.
Add a tbsp of grapeseed oil to the cast iron pan and set it to medium heat.
Add a few sprigs of fresh thyme.
Step 36: Potato Time
Grab four similar-sized potatoes from your instant pot precooked stash.
Cut them into cylinders. I cut one end flat then push them into a baking ring. While in the ring I cut the bottom flat. When I push them out they look like giant scallops.
Step 37: Cooking Time
These are already cooked potatoes so they'll be done in no time.
While side one is browning, use the thyme to baste the tops.
This will add the thyme flavor to them.
Step 38: Flip
Once the first side has browned to a nice crust, flip them over.
Add some edible pod peas to the pan while side two browns up. Again brush the thyme over the tops to spread it's flavor.
Step 39: Almost There
When these are close to being done add a touch of butter and simmer.
Brush some buttered thyme over the tops before they come off the pan.
The Wellington should be done now as well.
Step 40: Plate and Serve
I added a few thyme leaves to the top of each potato.
The portobello and mixed stuffing is beautiful. Just enough moisture with the flakey pie crust.
The fondant potatoes are amazingly tasty. Creamy on the inside with a wonderful crust on top and bottom.
It was a wonderful meatless entree.
Step 41: Shareable Snack Anyone
As if Meatless Monday wasn't wonderful enough. How about a shareable snack later?
IT'S TACO TIME !!!
Step 42: Get the Ingredients Ready
Corn tortillas 1 package (depends on the number of people sharing)
Cilantro about 3 tbsp chopped
Avocado one unbruised (unfortunately I opened 5 before finding a nice one)
Black beans 1 can
Refried beans 1 can
Salsa 1 jar
Frozen corn 2 cups
Preserved lemon 3 slices
Fresh garlic 2 large cloves
Green onions 3 pcs
Mixed color cherry tomatoes 12 or so quartered
Extra virgin olive oil
A cutting board and knife
A charcuterie board to display
Small bowls for dips
Step 43: Rinse Beans
Rinse the black beans then put them in a large bowl.
Step 44: Add Corn
Rinse the corn and add it to the beans.
Step 45: Measure Oil
Add about one third cup of oil to a measuring cup.
Step 46: Mince Garlic
Chop the garlic into bits.
Step 47: Mince Lemon
Chop the preserved lemon into a paste.
Step 48: Add to Oil
Add the lemon and garlic to the oil.
Step 49: Add Cilantro
Chop the cilantro finely and add it to the oil.
Mix this with a fork and set aside.
Step 50: Chop Chop
Slice the tomatoes into quarters and chop the green onions.
Step 51: I Fold
Add the onion and tomato mix and also add the oil dressing.
Being gentle mix this black bean salad and set aside.
Step 52: Heart Break
I was getting worried as I continued opening avocados. It wasn't until the fifth one that I was successful. No one wants to see a bruised up slice on their taco.
Step 53: Begin the Build
A large board to serve on is essential.
Start with a smear of refried beans then add a few spoons of the black bean salad
Step 54: Make Adjustments
As you put this together, adjustments will be made to hold it all together.
Step 55: Almost Done
Add shredded cheese to the front of the display as an optional ingredient.
Add a few slices of avocado to each.
Step 56: One Last Touch
Staghorn sumac grows wild here in southern Ontario. I forage for it in the fall. It has a tangy citrus taste we love.
A sprinkle on each avocado gives a nice touch of color and adds a bit of acidity.
Step 57: Lets Eat
OK, that's it.
An amazing end to a meatless Monday.
What a feast!
I may have to follow it up with Fasting Tuesday.
Participated in the
Meat Free Meal Challenge
3 years ago
The dressing for the tacos sounds SO GOOD 🔥
Reply 3 years ago
It makes a tasty bean salad for sure. Some of our go to staples in the kitchen. Olive oil, garlic and those salt preserved lemons go with so many dishes. Oh my, now I've gone and made myself hungry again (-:
3 years ago
So awesome! Are you accepting reservations for this Monday? 😂😋
Reply 3 years ago
I had thought about having my own restaurant, then I thought about it again.
I just have so many other things I want to do, while on the right side of the grass.
If you plan to visit Niagara message me, and I'll see if I can whip something up for you.