Meatless Monday: 3 Vegan Recipes to Help you Save the Planet

We are living a difficult time for the environment, the time we have to win the race against climate change seems to be running out . But more and more people are becoming aware of this and deciding to take actions and measures to help stop the climate emergency and restore ecosystems that have been lost over hundreds of years. One of the most effective ways to reduce our carbon footprint is by giving up the consumption of meat , since the livestock and animal derivatives industry around the world is the one that produces the most greenhouse gases. Not to mention the animal cruelty behind it.

Also read: World Environment Day: what is your role to save the planet?

However, making the decision to stop consuming meat and animal-derived foods so radically can be difficult, and even unhealthy, if not done properly . That is why the existence of campaigns like Meatless Monday is so important, because it proposes ways of approaching solving the problem without having to make a radical change from scratch.

What is Meatless Monday?

It is an international campaign that consists of not eating meat once a week (on Mondays) in order to improve personal health and help the environment. Its origins date back to the First and Second World Wars in the United States, where the decision was made for families to reduce their consumption of basic foods so that they would not have to opt for rationing due to the war .

Since then, and with the boom of social movements in the 70s, the campaign took an environmental campaign path. Although Meatless Monday has its beginnings in the United States, it is a practice that is already done around the world and that serves as an option for those who want to support the fight against climate change without strictly changing their diet or for those who want to start little by little, both for their health, for the environment and even animal cruelty reasons .

Vegan Pad Thai with Tofu

Ingredients (Meassurement as desired):

• Vermicelli or rice noodles
• Red Onion
• Peppers
• Garlic
• Broccoli
• Carrot
• Soy sauce
• Honey
• Tofu Block
• Salt and pepper

Preparation:

If you decided on Vermicelli pasta there is no need to cook the pasta, you just have to submerge it for 20 minutes in cold water and it will soften on its own. If you chose the rice noodles, you should only soak them in boiling water for about 15 minutes. While you wait, you can cut all the vegetables. The block of tofu must be cut into cubes and in a pan over high heat add butter (vegan) until it melts . Next, once the tofu is a little toasted on all four sides, add the vegetables one by one: from hardest to softest. Then start sautéing, always over high heat for about 3 minutes and make sure the vegetables are cooked.

Once you have finished sautéing the vegetables add honey and soy. Then the pasta and, if you want, decorate with coriander.

Mediterranean chickpea and black bean salad (two courses)

* We recommend that you consume this food in the morning / afternoon hours, so your digestive process does not intersect with your sleep hours.

Ingredients:

• Half a cup (or a can) of chickpea
• Half a cup (or a can) of cooked black beans
• Half a cup of red onion, finely chopped
• 2 garlic cloves, finely chopped
• Half a cup of finely chopped parsley
• 3 tablespoons apple cider vinegar
• 4 tablespoons of olive oil
• 2 pinches of salt
• Black pepper or dried chili powder

Preparation:

You must have previously cooked the beans and chickpeas. Once you have this step ready, put all the ingredients in a bowl and mix them very well . Add spices and seasoning as you might like. We recommend serving it with Arabic bread, it is an incredible combination. And that's it! That easy.

Tomato soup with topings (4 people)

Ingredients:

• 8 ripe tomatoes
• Olive oil
• A tablespoon of water
• Salt and pepper
• 2 cloves of garlic
• Tortilla chips
• 2 hass avocados previously cut
• Half a cup of onion and tomato previously chopped
• Vegan mozarella

Preparation:

In a large pot, add the eight tomatoes with the previously minced garlic and olive oil over high heat . Let it cook for about 30 minutes, stir while the tomato juice comes out. Add salt and pepper. Once the time is up and the tomatoes are cooked, take a glass blender with heat protection and blend the tomatoes with the juice they have taken until they have the consistency of soup. If you see it very thick add water and seasoning to taste.

Serve and add the tortilla chips, the vegan mozzarella cheese, the avocado and the pico de gallo.