Meatless Monday special

MEATLESS MONDAYS

Some of you may know of the movement to turn to Meatless Mondays. It's run by the Toronto vegetarian association to bring awareness to many things. Some are political and some are just health conscious, and some cause it just tastes good once in a while. What ever your reason to give a cow the hoof on Monday is OK by me. I'm not here to preach I just like to voice options. I like it because it forces me to be creative and come up with something we will all enjoy. It also ensures that I get my 7 - 10 servings of fruit and vegetables that day.

I also committed to do this back in the Spring when I joined their website.

You can get other useful tips and recipes on the website.

http://www.meatlessmondays.ca

Today's menu was spectacular. I started the day with eggs scrambled up with green pepper's, onions, corn and tomatoes. Accompany that with a slice of toast a little fresh fruit salad and voila! you have a great breakfast that will keep you satisfied till early afternoon.

It also helps that all my fresh ingredients were Ontario grown. I can give myself a pat on the back and money in the local economy.

Lunch time was a soup I concocted with the help of my wonderful daughters culinary expertise. Broccoli and beer with cheese soup. Very rich and fartolicious. Toot toot!

Tonights star event was rice pasta cooked and then tossed with mushrooms, zucchini, green pepper, tomatoes, garlic. Finished off with a cream basil pesto.

SPAGHETTI WITH VEGETABLES AND PESTO CREAM

One package of spaghetti noodles ( I used rice spaghetti noodles)

1 tabs olive oil,

4 cloves crushed garlic,

8oz sliced button mushrooms,

1/2 diced green pepper,

1 large diced zucchini,

2 large tomatoes, deseeded and sliced into strips,

3 heaping tablespoons of basil pesto, (either homemade or store bought)

1 cup 10% cream,

cracked peppercorns to taste,

1/2 cup crumbled feta cheese for the topping.

Cook the noodles according to the package directions.

Meanwhile, heat the olive oil and sauté all the vegetables and garlic. Don't over cook them, soggy veggies are not nice.

Add the pesto into the vegetable mix and stir gently.

Now add your cream and stir in. Turn off the heat now. You don't want to curdle the cream by boiling it.

Drain your noodles and mix into the vegetable mix.

Transfer into a serving bowl and top with feta cheese and cracked black pepper.

Enjoy! This will easily serve a family of 4.