One of the downfalls of the Internet is that when you think you have a good original idea, you realize that someone else already had that concept. Such is the case with the Meatless Monday posting. The real Meatless Monday organization is a not-for-profit public service organization in association with the Johns Hopkins School of Public Health.
The organizations goals are help people see how going meatless once a week can help reduce our carbon footprint and improve our health. In honor of Earth Day 2009, the Meatless Monday organization has posted a video called Inspiring a Movement.
We have really been interested in this type of movement for some time. Over the last couple years, we have been trying to make little changes like Meatless Mondays, to help conserve our natural resources. One of the first things we incorporated in efforts to reduce/reuse was the cloth grocery bags. It is now a habit for us to bring one of our many reusable bags in for every shopping trip. We have gradually added many other little bits here and there, that will hopefully reduce the carbon footprint that we at Paws and Pours leave.
Meatless Monday wouldn’t be complete without showing you what we made today!
It started with a few of these…
I found some huge fresh portobellos at Sam’s Club the other day. Mmmhmm, I have plans for you Mr. Portobello.
Such an easy way to satisfy your pizza craving. I scooped out of bit of the gills and mushroom meat, chopped with some fresh spinach and onion. Sautee this mixture and stuff into your naked portobello. I added some capers and then topped with pizza sauce, mozzarella and feta. Grill or bake for 10-15 minutes.
To add variety, I also did a “Greek” version.
Pretty much the same, except to add some kalamata olives and fresh oregano, omit the pizza sauce and mozzarella, and instead, double up on the feta.
Both were delish!
The 2007 Snap Dragon red is a blend – of what we do not know, because it wasn’t listed on the label, and I couldn’t find any info. when I googled it. We love red blends, as usually the winemaker combines the best lots of the varietals used. They are usually a great marrying of taste and complexity. That said, this one was not a favorite. It wasn’t bad, it just wasn’t a repeater. I could definately taste a lot of cherry, but found it a little lackluster and didn’t have enough body to hold the tannins. But hey, for $6.99, it was a perfect Meatless Monday night vino!
What do you do, if anything, to reduce your carbon footprint on the earth?