In our struggle to save the planet with Meatless Mondays and “Lessmeatarianism” (a term coined by Mark Bittman), and one I love, I realized that it is difficult to get people to change their eating habits. People are resistant to making changes in their diets even though there are definite benefits for the planet and their health. I am not sure what they fear. But of course we cannot give up trying. We hope to get people to start making small changes in their attitudes and eating practices. Yes, I think we are definitely going to need Underdog to help us!
We will begin posting our Meatless Monday recipes on Sundays. We will reserve Monday for a fact or information about how going meatless one day a week helps the planet and your health.
If you have any recipes you would like us to post, please send them to us. Share the love.
If you don’t already have your pasta salad planned for today’s 4th of July (being celebrated again on the 5th of July) outing, or if you are looking for a great pasta salad for your summer dinners, here is one we love! Actually, it is our son’s favorite and anytime we have a meal he always asks for it.
Zippy Mexican Pasta Salad (a.k.a., Robbie’s Favorite Pasta Salad)
1 package (12 ounces) rainbow twisted pasta
¾ cup mayonnaise
½ cup chili sauce
2 Tablespoons vinegar
2 teaspoons chili powder
4-5 drops Tabasco sauce
14 ounce can of kidney beans (drained) (or you can use pinto beans)
1 can sliced black olives
chopped green onions
Cook pasta according to package directions; drain and rinse in cold water to cool quickly. In large bowl combine all ingredients except pasta and kidney beans. Add cooled shells and kidneys beans. Blend well. Chill before serving. We like things “hot” in our house so we add Sriracha (hot chili garlic sauce) or more Tabasco to our pasta once it is on our own plate :).
Happy Meatless Monday!