It’s time we made some changes. Things are not working the way they are. We start this Monday.
Meat production is responsible for 14.5 per cent of global greenhouse gas emissions, according to the United Nations Food and Agricultural Organization1, with some scientists saying the percentage is higher.
Skipping meat for one day a week can reduce your annual carbon footprint by as much as not driving your car for a whole month.
An area of Amazon rainforest the size of a hundred football pitches is cut down every hour to create room for grazing cattle.
More information can be found at http://pledge.meatfreemondays.com/
Lennon and Harrison were the better songwriters but Paul has a point.
This looks like a good recipe to start with from http://www.anicetime.com/cooking-with-c-vegan-shepards-pie-with-gravy/?view=News
VEGAN SHEPHERD’S PIE WITH GRAVY
- 3 lb. potatoes (I used a bag of organic red potatoes), peeled and chopped
- 2 tbsp margarine
- 1/3 cup + 2 tbsp non-dairy milk (I used soy)
- 1 tsp kosher salt, or to taste
- Freshly ground black pepper, to taste
- 1/2 tsp garlic powder
- 2 tbsp cocomon coconut oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled & small dice
- 2 cups pumpkin peeled & small dice
- 4 celery stalks, small dice
- 1 cup, full sodium vegetable broth (or more as needed)
- 1/4 cup red wine (or more broth)
- 2 tsp thyme
- 1/2 tsp Italian seasoning
- 1/2-3/4 tsp kosher salt, to taste + black pepper
- 3 tbsp flour (I used whole wheat)
1. Preheat oven to 425F and lightly oil a 2.5 quart/2.3 litre casserole dish. Place peeled and chopped potatoes into a large pot and add water, 2 inches above potatoes. Bring to a boil and then simmer on low for about 30 minutes until very tender.
2. Meanwhile, prepare the vegetable filling. Chop the onion and mince the garlic and add to a skillet along with the oil. Cook on low for about 5-7 minutes. Now add in the chopped carrots, parsnip, and celery. Cook on medium-low heat for about 15 minutes.
3. When the potatoes are done cooking, drain and add back to the pot. Add the Earth Balance (or butter), milk, and seasonings and mash well. Set aside.
4. In a small bowl, whisk together the liquid ingredients (broth, red wine (optional), thyme, and flour). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5-10 minutes or so until thickened. Season to taste.
5. Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika, ground pepper, and Thyme. Bake at 425F for about 35 minutes, or until golden and bubbly. Allow to cool for at least 10 minutes before serving. Mixture will be very hot in the middle so be careful! I suggest serving this with homemade vegan gravy. Makes 6 generous servings.
- 1 cup vegetable broth
- ¼ cup nutritional yeast
- 1 tsp yellow mustard
- 1 tbsp tamari
- 1 large garlic clove, minced
- 1 tbsp cornstarch or arrowroot powder
- 2 tbsp tahini
- 1.5 tbsp balsamic vinegar
- 1.5 tbsp blackstrap molasses
- ½ tsp agave nectar
- 2 tbsp cocomon coconut oil
Directions: In a blender or food processor combine all ingredients and puree until smooth. In a pot on medium to high heat, add mixture and bring to a boil. Reduce to low and stir frequently to thicken. Remove from heat and serve. Add additional agave, water, or vinegar if needed to adjust taste.
The Smiths “Meat is Murder (on Mondays)” or put a positive spin on it with The Wiggles “Fruit Salad”