A New Meatless Mondays Approved Dish You'll Want To Try Now

A New Meatless Mondays Approved Dish You'll Want To Try Now


Do you know about Meatless Mondays?

This movement has been super popular for awhile now, started by Michael Pollan, author of many books, including Omnivore’s Dilemma. He suggests going meatless at least one day a week in an attempt to cut our carbon footprint (large scale meat production is pretty damaging to our planet) and to encourage plant based ingredients to take center stage on our plates. If we all adopt this simple action, imagine the ripple effect on our entire world, not to mention our individual health!

So here’s a delicious and hearty vegetarian meal that is not only the perfect Meatless Monday recipe, but works as a lunch meal on the 21-Day Clean Program. We hope you enjoy and let us know what other things you’re doing to reduce your carbon footprint and boost your plant intake!

Time: 1 1/2 hours

Serves: 2

Meatless Mondays Artichokes and Mushrooms Ingredients

4 cups sliced mushrooms (buttons, crimini, chanterelles, oysters)
6 baby artichokes (or 3 large ones)
1 leek, green part removed, white section cut into 1/2 inch rounds
2 garlic cloves, peeled and minced
1/2 cup white wine
1 quart chicken or vegetable stock
2 teaspoons fresh thyme, roughly chopped
1 tablespoon fresh oregano, roughly chopped
2 tablespoons coconut oil (can use olive oil as well) for sautéing

To prepare the artichokes, peel the outer layers off until you expose the green section, then cut off the top “thorns”, gently peeling away the outer layer of the stalk. Cut each one in half and store the halves in lemon water until ready to use (prevents browning).

Heat 2 tablespoons coconut oil in a large sauté pan over medium-heat. Add the mushrooms and cook for 5-6 minutes. You want to get a little brown color on the mushrooms while cooking.

Add in the leeks, toss gently and allow to soften.
Add the garlic and cook everything, stirring frequently, until fragrant. Add in your prepared artichokes.
Pour in the white wine and allow the heat to reduce the liquid by half.

After it’s reduced, add the stock, cover the pan and gently simmer for 30 minutes.
After 30 minutes, the artichokes should be tender and the broth well-reduced.
Season with sea salt, and stir in the fresh cut herbs.

You can serve this as is, or add some of your favorite cooked beans, non-gluten grains, or serve over grilled fish or meat.


Recipe: Frank Giglio
Photos: Jenny Nelson