MEAT FREE MONDAYS
The meat and dairy industry produces more climate-changing emissions than every plane, train and car on the planet - 18% of the global total. This doesn't mean that you have to give up eating meat, but that you should consider reducing the amount of meat you eat - see the Birmingham Friends of the Earth website.
We can start by having Meat Free Mondays, or any other day of the week. To make this easier for us, and to tempt us by having an enjoyable Monday evening out, with excellent food, the Warehouse Cafe at 54-57 Allison Street, Digbeth B5 5TH, has a great offer: buy one get one free! Call 0121 633 0261 for details of the Meat Free Mondays offer and reserve up to eight places - four will be free. Mention that you read about it on this blog.
I hope that you will be encouraged to provide vegetarian or vegan meals regularly at home, with pride and with no apologies.
Before Christmas there was a Vegan Fair at Kings Heath, where we shopped and had an excellent lunch. One of my purchases was a cookery book produced by Solihull Animal Aid, with lots of tasty recipes - enough to persuade many meat eaters to choose Meat Free eating on more than one day a week. "A selection of our favourite recipes" - 120 of them - is available by mail order for ã3.25.
Bon appétit!
2 Comments
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Lighter Footprints - SusMo's ideas for community-led CO2 reduction
Giving up meat (or eating high quality meat, once a week) was one of my year goals for 2010. For the first time in a long time me and the boys ate nothing but rice, vegetables, wholemeal pasta and fish.
I tell you what, my skin has never looked better. Honestly, I normally suffer with breakouts on a monthly basis but the last few weeks have been brilliant. My skin is brighter and smoother. Amazing.
That said I have since eaten '2 for ã3' roast chickens again.. I just find it really difficult to stay away from bargain foods when I'm on a budget and haven't planned the meals for the coming week. Any advie you have about staying on track vege wise would be much appreciated.
Laura
Hi Laura, for "staying on track vege wise" I find it important to provide variety with distinctive flavours. When I ate meat, I first chose the type of meat and then chose which vegetables to go with them. I now buy the best fresh vegetables, chose the starchy, filling ingredient (rice, potatoes, cous cous, pasta) and then the protein to complete the meal, if it isn't already present through combined beans and grains.
I like to slow cook whole mushrooms, in a covered frying pan or casserole, with a bit of butter and a lot of garlic. They can then be chopped and added to casseroles or sauces. Big field mushrooms are best but even cheap button mushrooms taste good this way.
I also roast (or dry fry) cashews, pine nuts and sesame seeds to add extra flavours.
Enjoy!