I'm Roanne

Okay, I must admit I’m going crazy over this Meat-Free Monday that the McCartneys (namely The Beatle Sir Paul McCartney and her daughter Fashion Designer Stella McCartney) launched back in June. Here’s a video of MFM’s launch:

 

 

To give you more insight about this brilliant food campaign, it’s pretty much not about your ordinary vanity diet to shed off some pounds. Going meat-free, even with just a day in a week has a big impact in helping our environment slow climate change. What I love more about it is that it’s not really demanding at all, and it doesn’t require you to go full-blown vegan or vegetarian for the rest of your life.

So there, I started going Meat-free last, last Monday. And now, I’m thinking of another advocacy myself, by having Vegetarian Weekends! The rule is quite simple, I just hafta go vegetarian either Saturday or Sunday, in addition to my MFM routine. I believe it would be better if I go vegetarian 3 days straight (from Sat-Mon), but I guess my utter desire for meat will screw things up, so I’m giving myself a breather before going all-out vegetarian. I’ve been planning to do this for a long time, alongside with my newfound advocacy.

So there, I just collected some simple vegetarian recipes yesterday, and I’m off later or on Saturday for some shopping. I had mixed veggies on the fridge though should I fail to do my grocery tom. I tried making a simple meal by mixing a cup of mixed veggies to half-a-cup of rice, and then added salt and pepper for taste. It ended up well, IMO.

 

Here’s some Vegetarian Recipes to try:

I forgot where did I get these, but let me share to you two of my planned dishes for the weekend.

Eggplant and Pepper Parmesan Sandwich

*Smoky grilled veggies, rich tapenade, and tangy goat cheese make these sandwiches hearty and satisfying. A friend of mine made these and I loved them. By the next week, I was craving one of these delicious sandwiches*

INGREDIENTS (Nutrition)

1 eggplant, seeded and cut lengthwise into 1/4 inch slices

1 red bell pepper, sliced into thin strips

salt and pepper to taste

1 French baguette

2 ounces soft goat cheese

1/4 cup tapenade (olive spread)

1/4 cup grated Parmesan cheese

 

DIRECTIONS

Preheat the oven broiler.

Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.

Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.

 

Spinach and Feta Pasta

*Spinach, tomatoes, and mushrooms mingle with tangy feta cheese in this quick and easy dish for a summer night or anytime.*

INGREDIENTS (Nutrition)

1 (8 ounce) package penne pasta

2 tablespoons olive oil

1/2 cup chopped onion

1 clove garlic, minced

3 cups chopped tomatoes

1 cup sliced fresh mushrooms

2 cups spinach leaves, packed

salt and pepper to taste

1 pinch red pepper flakes

8 ounces feta cheese, crumbled

 

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.

Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.