Because eating well doesn’t have to cost the Earth…
Becoming a vegetarian or vegan is one of the best things you can do for the planet but what if (like quite a few of us at Global Cool Headquarters) you’re not ready to ditch meat completely? Never fear, you can still do your bit for the planet (and make yourself healthier and richer) by incorporating Meat Free Mondays into your life.
Meat Free Mondays will bring you the crème de la crème of vegetarian recipes to encourage you to ditch meat just one night a week. And this week we’re cooking up a flavourful mix of zucchini (aka courgette British folk), tomatoes and cheese baked in a pie: recipe by Charlene Novak…
15 oz package refrigerated pie crusts
1 lb zucchini, (about 2 medium sized), sliced thinly
1 small onion, thinly sliced
2 teaspoons olive oil
4 plum tomatoes, sliced
½ cup fresh basil, chopped
½ cup freshly grated vegetarian Parmesan cheese
⅓ cup light mayonnaise
½ teaspoon ground pepper
Preheat an oven to 230°C/450°F/gas mark 8. Fit pie crust into a 9 inch tart pan and trim off excess. Prick bottom and sides with fork. Bake for 9-11 minutes or until lightly browned. Let cool.
Sauté zucchini and onions in hot oil in a large skillet over medium heat until tender and onions become translucent. Arrange zucchini mixture in bottom of the prepared pie crust. Arrange tomatoes on top of the zucchini.
Stir together basil, cheese, and mayonnaise. Drop by teaspoonful evenly on top of tomatoes, and spread gently. Sprinkle with pepper.
Bake at 220°C/425°F/gas mark 7 for 15 minutes or until thoroughly heated and cheese mixture is slightly melted.
Here comes the science bit…
GC articles show you one of four ways (the one in bold) to live greener…
Image: Meat Free Mondays.