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.


Chickpea Cabbage Stir Fry

Yield: 2 servings

Delicious and easy weeknight dinner!


  • 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.