I love Meatless Monday. Don’t get me wrong, I am a carnivore all the way, but I love a good plant based meal. Joe and I hopped on this bandwagon when we moved in together, so we are going on about two years of no meat on Monday’s- and I don’t think we’ve cheated once!
What I like most about it is that it forces me to get creative. My foodservice classes in undergrad instilled in me how essential variety is to a menu. Never a same veggie two days in a row; red sauce pasta is not aesthetically pleasing along side cooked carrots (red… orange, YUCK), and protein sources should be staggered. Yes, this is something that I actually studied. That being said, I don’t let myself get too comfortable with one dish every Monday. Black beans, chickpeas, tofu- the list of options just keeps going.
To be honest, Joe probably wouldn’t even notice if I served the same thing every week- but I would. Whatever.
I’d encourage everyone to give Meatless Monday a try- Yes, even my biggest meat head friends *cough, my brother in law, cough* Not only will the flavor of your dishes vary, they nutrients will too- Hello, fiber!
Not sure where to start? Give this recipe a try:
Now, again back to my menu planning knowledge- I would recommend pairing this with a little grain- try some rice (brown would be fab) or soba noodles.
Another plus for this recipe? It cooks up SO quickly. Honestly, the rice or noodles will take the longest.
- 3 cups cabbage, thinly sliced
- 2 cups frozen stir fry veggies
- 2 tbsp soy sauce
- 2 tbsp water
- 2 garlic cloves
- 1 cup chickpeas
- 1/4 cup soy ginger marinade (or your favorite variety)
- 2 green onions
- Salt & pepper to taste
Heat a large skillet on medium heat. Add cabbage, veggies, soy sauce, water and garlic cloves (Mincing cloves or using a garlic press). Cook for ~5-7 minutes, until cabbage begins to soften and veggies cook.
In a small saucepan combine and heat marinade and chickpeas. *You may want to add a touch of water if you have a thick marinade. Simmer for ~5 minutes.
Once cooked, top veggie mixture with chickpeas and garnish with green onions. Add salt and pepper to taste.