Recipes: Meatless Monday

Is an international movement to help people reduce their meat consumption by 15% (one day a week), thereby improving their health and that of the planet. We need to eat in an environmentally responsible way to reduce greenhouse gas emissions. The Food and Agriculture Organization of the United Nations reports that animal agriculture generates a whopping 18% of the planet's greenhouse gas emissions, and is the main cause of deforestation and water pollution. A Carnegie Mellon study estimates that giving up red meat for plant-based alternatives just one day a week could equate to saving 1,860 km of road per year! (at10.6 km per liter of gasoline) You can eat well while helping to reduce greenhouse gas emissions-easy! - Try this delicious recipe this week...

Spinach and Curried Chickpea Stew

Portions: 4 | Preparation time 0:10 | Cooking time 0:10

Ingredients
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
1/4 cup onion, finely chopped
398 ml organic diced tomatoes
398 ml Eden organic chickpeas, undrained
2 tsp. mild curry powder
1/3 cup unsweetened desiccated coconut
1/2 tsp. sea salt
280 g spinach, fresh or frozen, chopped
2 tsp fresh parsley, finely chopped, for garnish

Preparation
In a large saucepan, heat oil and sauté garlic and onions for 2 to 4 minutes.
3 minutes. Add all other ingredients except spinach and parsley. Cover and bring to a boil.
to a boil and cook over medium heat for 10 minutes. Stir in spinach,
cover and simmer over low heat for 2 to 3 minutes, until spinach is just tender.
are bright green. Serve and garnish with parsley. Serve over cooked organic quinoa.

Nutritional information
Per serving: 221 calories, 10g fat (39% of calories in fat), 10g protein, 24g of
carbohydrates, 8g fiber, 1mg cholesterol, 343mg sodium

RICE AND PESTO IN OVEN LAYERS

INGREDIENTS:

3 cups cooked Lundberg® short-grain brown rice (1-1/2 cups dry rice with 3 cups cooking rice)
1-¾ cup grated Parmesan cheese
Salt and ground black pepper
Vegetable cooking spray
½ cup pesto
120ml (4 oz) crumbled goat's cheese
300ml (10 oz) roasted red peppers, drained, dried and chopped

1 cup cooked spinach (3 cups raw spinach)

Preheat oven to 400 degrees. Combine cooked rice, 1-½ cups Parmesan cheese, salt and pepper in a medium bowl - divide mixture into three equal parts. Spray a 7-inch-diameter soufflé dish or springform pan with vegetable oil. Place a third of the rice mixture in the bottom of the mold; pack well. Spread half the pesto over the rice and add half the goat cheese. Spread with half the spinach and half the roasted peppers. Repeat the layer sequence. Finish with the last third of the rice mixture and the last ¼ cup of Parmesan cheese.

Bake for 12 to 15 minutes. Cut into pieces and serve. Makes 4 to 6 servings.