The concept of this campaign dates back to WWI. President Woodrow Wilson ordered people to eat meatless every Tuesday and for at least one meal on every other day of the week in an effort to conserve resources. The head of the FDA at this time, Herbert Hoover, helped to aid in the implementation of the campaign. Their efforts got approximately 13 million families to sign on to the idea.
The campaign returned with WWII as meat was one of the resources being rationed along with gasoline and sugar. In 2003, the campaign resurfaced as a public health awareness program. The Center for a Livable Future, as well as 20 public health schools, was behind it. Since then, several other countries such as Australia and Brazil have gotten on board.
The UK transformed it into “Meat-Free Mondays” with similar concepts. A few cities around the world have also announced official meat free days for every week.
The Average American eats around 75 pounds of meat per year; so going without it for one day a week is a manageable way to improve your own health and the planet’s health.
Bird’s Nest Foundation has decided to hop on the bandwagon and we want you to join us! Every monday we will bring you a new recipie to help you stay meatless one day. Start by trying this delicious, nutritious and vegetarian recipe for White Bean and Spinach Tacos:
1 tablespoon canola oil
1 1/1 cups vertically sliced onion
4 garlic cloves, chopped
1 (15-ounce) can cannellini beans, rinsed and drained
3/8 teaspoon kosher salt, divided
8 cups bagged prewashed spinach (about 5 1/2 ounces)
1 1/2 cups chopped tomato
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 sliced jalapeño pepper
12 corn tortillas
2 ounces queso fresco, crumbled (about 1/2 cup)
- 1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sliced onion, and sauté 5 minutes or until lightly browned, stirring occasionally. Add garlic to pan; sauté 30 seconds. Stir in beans and 1/4 teaspoon salt; cook 1 minute. Add spinach to pan; cook 1 minute or until spinach wilts and beans are thoroughly heated.
- 2. Combine tomato, chopped onion, cilantro, lime juice, 1/8 teaspoon salt, and jalapeño in a small bowl. Warm tortillas according to package directions. Arrange 1/3 cup bean mixture in center of each tortilla. Top each taco with 3 tablespoons tomato mixture and about 1 tablespoon cheese.