Meatless Monday Menu Featuring Peanut Noodles and Lasagna–03.21.11

It’s that time again—time to think about what we’ll be eating on Meatless Monday.  If you’d like some inspiration for reducing meat in your diet, take a look at the YouTube video below.

This week, for Meatless Monday lunch, I’ll prepare Peanut Noodles, a favourite in my household.  The recipe is from the American Meatless Monday campaign website. Tasty, hot or cold, this dish can be taken to work, even if there is no microwave. Matchstick cucumbers and carrots add crunch and colour.

For Meatless Monday dinner, I’m cooking a Vegetable Lasagna using a recipe on as my guide.  I had a craving for a lasagna with broccoli, carrots, mushrooms, and zucchini— and this one also includes cauliflower.  The author suggests adding an egg substitute (or egg) to the ricotta cheese, presumably as a thickening agent, but I would regard this as optional.

Lasagna variations—There are many types of vegetarian lasagnas to choose from.  Two main categories are white sauce and tomato sauce versions—I’ve chosen one with tomato sauce.  Lasagna recipes come with different vegetable combinations.  Some include spinach or eggplant.  

The Lasagna featured on Meatless Monday, called “Lasagna Floret”, uses broccoli and cauliflower.

Another  Lasagna option is thickening the tomato sauce with crumbled tofu or textured vegetable protein (TVP).

Tip—textured vegetable protein (TVP), a dehydrated soy product, is best purchased organic, in my opinion, due to pesticides and genetic modification of some conventional soy beans—soak the dried flakes in boiling water, drain, and add to the tomato sauce for protein and thickening.

Serving it up–Lasagna is practically a meal-in-one type of dish, including grains, veggies, and protein, but it’s nice to have a fresh salad and perhaps garlic bread on the side.  Enjoy!

In this video, uploaded onto YouTube in the spring of 2009, Dave Way, then President of Earthsave Canada, talks about how animal agriculture is linked to climate change.

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