There is an exciting rumor going around that Meatless Monday is going to be taking Pittsburgh by storm. You are going to see specials popping up in restaurants all over town, more options in many workplace cafeterias, and healthier options on campus. Keep your eyes peeled and report sightings. By supporting businesses who are stepping out to support Meatless Mondays, you’re helping to verify that consumers really do want more meat-free options to choose from. If you want to be the first to know about new Meatless Monday Pittsburgh participants and supporters, sign up on the Meatless Monday Pittsburgh Facebook page.
We hear so much buzz about gas guzzlers and hybrid and electric vehicles, but did you realize that if we reduced world meat consumption by a meager 15% (by eating meatless meals just once a week), it would be the equivalent of taking 240 million cars off the road, every year?
If you would like to see Meatless Monday in your Pittsburgh area school or work cafeteria, or at your favorite restaurant, please contact us to let us know.
I will be an avid supporter of this campaign and will try to keep updates coming from the Beans Not Bambi blog as well as frequent menu suggestions and recipes for Meatless Monday. To kick things off, here is one of my all time favorite recipes: Artichoke burgers. That’s right, a veggie burger you can sink your teeth into that won’t expand your waistline! This recipe was contributed by Cynthia Garner Scrimshaw.
2 cups artichoke hearts
1 1/2 cups loosely packed cooked and cooled brown rice (or potatoes)
1/4 cup nutritional yeast
1/4 cup chopped mushrooms
1/4 cup loosely packed fresh Italian parsley
1 Tbsp mild miso
1 tsp dijon mustard
2 Tbsp ground flax seed
1 medium clove garlic
freshly ground black pepper to taste
1 Tbsp red wine vinegar
1 cup rolled oats
In a food processor, add the artichoke hearts, rice, nutritional yeast, mushrooms, parsley, miso, mustard, flax, garlic, black pepper, and vinegar. Puree.
Once the mixture is coming together and a little sticky, add the oats and pulse through several times. Refrigerate for an hour if possible to make it easier to shape the patties.
After chilling, take out scoops of the mixture and form patties in your hands. Scoop generously with an ice cream scoop, roughly 1/3 – 1/2 cup for each.
To cook, heat a nonstick skillet over medium heat. Cook the patties for 5-7 minutes on the first side, and then another 3-5 minutes on the second side until a little golden. Serve plain or with the fixings of your choice.
This works great atop a potato waffle or a bed of greens. My favorite is to top with sauteed onions and mushrooms and fresh tomato.