Make it at home: Meatless Mondays

I'm sure you've noticed that we don't eat a lot of meat in our household. We stopped eating a lot of meat (ie: poultry, pork, beef) after watching a few documentaries about our food. Looking back, I'd say that there were three things that really bothered us about meat eating:

1. The living conditions of the animals, in regards to both the animal rights and the spread of disease issues
2. The slaughtering conditions (how easily it is for fecal matter to get on the food and the resulting products used to kill bacteria)
3. The sustainability our country eating as much meat as we eat (the pollution, the land use, the feed issues, the water needed, etc)

Lucky for me, at about the same time that we decided to reduce the amount of meat we eat, I saw a campaign titled Meatless Mondays. Turns out, as reported recently by NPR, Meatless Mondays was a few years ahead of me in deciding to reduce meat consumption!

I know that challenging you to give up meat might be a little too much to bite off at once! Therefore, I challenge you to just give up meat one day a week...on Meatless Mondays!!!! Check out their website for lots of recipe ideas!

Or...you can use one of my family's recipe favorites from Betty Crocker's website: Mediterranian Gratin. Of course, I use all organic ingredients. To make this allergy friendly, I don't use the flavored couscous. I just buy the jars of plain organic couscous.

1 box (5.8 oz) roasted garlic and olive oil flavor couscous mix 6 cups fresh baby spinach leaves (5 oz) 2 tablespoons water 1/2 cup roasted red bell peppers (from 7.25-oz jar), drained, chopped 1 1/2 teaspoons grated lemon peel 1/4 teaspoon salt 1 can (15 to 16 oz) garbanzo beans, drained, rinsed 1 cup crumbled feta cheese (4 oz) 1/2 cup coarsely chopped walnuts 1 tablespoon olive or vegetable oil Print these coupons... About Concordance™

1. Heat oven to 350°F. Make couscous as directed on box for version without olive oil.
2. Meanwhile, spray 11x7-inch (2-quart) glass baking dish or gratin dish with cooking spray. In 12-inch skillet, place spinach and 2 tablespoons water. Cover; cook over medium heat 2 to 4 minutes, stirring occasionally, until spinach is wilted.
3. Stir in cooked couscous, roasted red peppers, lemon peel, salt, beans and 1/2 cup of the cheese. Spread mixture in baking dish.
4. In small bowl, mix remaining cheese, walnuts and oil. Sprinkle over couscous mixture.
5. Bake uncovered 20 to 25 minutes or until heated through.