Meatless Monday is a global movement encouraging us to improve our health and the health of the planet by forging eating meat on Mondays. A significant factor in climate change is animal agriculture and the damage from greenhouse emissions of animal agriculture now exceed that of transportation exhaust. Meatless Monday is a non-profit initiative supported by Johns Hopkins Bloomberg School of Public Health Center for a Livable Future.
“Big things have small beginnings.” ~ Promethus
In the name of better health for us all and the planet, we hope you’ll join WiseTribe by participating in Meatless Monday.
Soak time: 2 hours
Prep time: 20 min
1 cup raw cashews, soaked
¾ cup water
1 tbsp lemon juice
¼ tsp nutmeg
1 tsp thyme
2 garlic cloves
salt & pepper, to taste
1 tbsp chickpea miso paste
1/4 cup of water ( add more until creamy)
2 tbsp nutritional yeast (omit if you don’t eat nutritional yeast.)
- Combine all ingredients in a Vitamix and blend until smooth.
2 small to medium zucchini
2 small to medium squash
2 medium tomatoes, filled and diced
1/2 cup of cilantro leaves, chopped
1/4 cup of basil chiffonade.
Two different options:
Option 1 (Spaghetti:) Using a vegetable peeler remove the skin from the zucchini and discard (optional.) Using a vegetable speralizer, speralized zucchini. Place zucchini pasta in a bowl. Repeat this step for the other zucchinis.
Option 2 (Tagliatelle Pasta:) Using a vegetable peeler, remove the skin from the zucchinis and discard. Starting from one end of the zucchini, peel a long ribbon of flesh down to the other end of the zucchini. Turn the zucchini and repeat this step around the entire zucchini, until the core is so small that it is difficult to peel. Repeat this step for the other zucchinis.
- Place half of the zucchini noodles in a serving bowl and gently stir half the sauce through it. Repeat for the remaining noodles and sauce.
- Add half of diced tomato, basil and cilantro into the bowl, fold ingredients into the pasta dish.
- Add 5 meat balls on top of pasta.
- Add the other half of diced tomato, basil, cilantro and parmesan cheese to garnish.
Cutting Board & Knife
Olga Gavrilenko is a holistic chef and educator and co-founder of Green Epicurist. She delights in educating others on self-sufficient and holistically balanced lifestyles and loves using her gift of creativity to produce delicious plant-based, nutrient-dense cuisine.