Monday, August 23, 2010

Meatless Monday

Running Green supports Meatless Monday, an initiative associated with the Johns Hopkins Bloomberg School of Public Health. The goal of Meatless Monday is to help reduce meat consumption in order to improve public health and the health of the planet.

These delicious-looking recipes are published by the Meatless Monday initiative, and may be found at

Monday Morsels (Source:
NBC’s Los Angeles FEAST reports that all 5 of Tender Green’s California locations now go meatless on Monday… University of California San Diego places at number 15 on grassroot environmentalist organization Sierra Club’s top 100 green schools list for their Monday menu…Celebrity chef Katie Lee tells readers on her website that MM helps her start the week on a healthy note… The city of Vancouver, Canada encourages citizens to vote for MM in their upcoming green initiatives contest… Colorado’s St. Vrain Valley is the latest school district to serve MM to all their students.


Just_because_today said...

that is a great looking dish!

Karma Girl said...

Hi Vern! I love your blog :). Here we are via Bloggers on Board for the Meatless Monday Campaign. Thank you so much for reaching out to us. I have written a reply to your comment on my blog, but I wanted to let you know that I am adding you to our blogroll too. Like minds and souls - what could be better than that! We will be visiting often. Cheers!

Karma Girl said...

I was thinking you might enjoy a blog by an environmentally conscious ultramarathoner - Beyond, Fatigue, Pain, and ACTN3 - We met Thomas at the Seattle Marathon (he read about us on twitter) and stopped by our booth to take a pic and tweet about our towels. What a nice "green" runner. Anyway, I thought you would enjoy.

Don said...

Yes, the dish in the picture is pretty, but it would take a real gourmet chef to prepare and a deep pocketbook to afford the ingredients. The mushrooms alone would probably cost a small fortune if you could even find them, and what store carries squash blossoms?

The cucumber/tomato salad is similar to one I posted a couple of weeks ago, and it uses readily available, affordable ingredients. The zucchini soup is also made with inexpensive ingredients which should be easy to find. In fact, many people are giving zucchini away this time of year because they grow more than they can use.

My vegetable/comfort dish for the week is a baked potato stuffed with steamed broccoli and shredded sharp cheddar cheese...all done in the microwave for energy conservation and to keep from heating up the kitchen any more than I have to this summer!

Vern said...

The pictured fettucine dish looks great. I also think the Chipotle Corn Huevos Rancheros sound really good!

Thanks for visiting, and for the kind comments, and for the add!

Like you, I've already been following Thomas' Beyond Fatigue, Pain, and ACTN3 blog. Must be that "like minds" thing again! It's really a very good blog, as is yours.

Your baked potato recipe sounds good! Like you, we also try to use the oven less in hot weather. Saves a lot of energy in the cooking process, and also saves on air conditioning to remove the extra heat!

Don said...

You're probably aware that small electrical appliances use less energy cooking or reheating food than the oven does. I've been backing my truck up to the door, lowering the tailgate, and placing my toaster oven, rotisserie, or panini maker on it. That eliminates the heat problem completely.

If I have to use the oven, I try to do it early in the morning or late at night when it's cooler outside, and I try to make several things at once. For example, if I want to bake cookies, I'll stick a casserole in with them, roast a chicken, or bake some potatoes. So long as that oven is hot, make the most use of it you can!

Vern said...

Yep-- certain principles like that are really useful for energy conservation. Anything using 220V is worse than 110V. And a 110V toaster oven uses more energy (and radiates more heat) than a 110 V microwave because of the heating element vs wave generation.

Good tips! Cooking more things at a time, or with smaller appliances, and during cooler hours!

On the flip side, in the winter, we'll leave the oven door partly open after baking. Let all the leftover heat from cooking get into the room and cut furnace demand a little!