About Meat Free Mondays

Much of the meat we consume – including British meat – is from animals raised on feed grown in areas where rainforest has been cleared. So just by eating a rainforest-free diet you’ll be helping to save our beautiful planet. By eating local food, and eating less poor quality meat, we are becoming part of a movement to prevent climate change.

Our Meat Free Monday campaign is aiming to work in Manchester to reduce the consumption of poor quality meat, and encouraging the city to start eating local food.

At present much of the food we eat is imported from other parts of the world, but living on local food would benefit the communities around us – as well as reducing the air miles of our food. It’s also cheaper to eat local, but the government gives £700 million of taxpayers money to big food businesses, which is why it is cheaper for shops to import food instead.

Contact safia@manchesterfoe.org.uk or corin@freerangeprojects.com for more information.

Recipe Competition – Denitsa Chuh Leva – Fresh Rice Noodles with Mediterranean Veg.

Veg: 3 coloured peppers, carrots, courgettes, ionion Slice the peppers into long thin strips, do the same with the carrots and chop the courgettes into cubes. Chop the onions into cubes Put a little oil (sunflower) in a frying pan … Continue reading →

Recipe Competition – Richard Lane – Asparagus Risotto

Serves 2 Steam asparagus stems for 10 mins and set aside Fry 1 onion in olive oil for 10 mins until golden Add 150g of risotto rice and stir for 2 mins Add 500ml of vegetable stock slowly over 20 … Continue reading →

Recipe Competition – Julie – Chick Pea & Sweet Potato Curry

Fry onions and garlic in a little oil Add green pepper (sliced) and small chunks of sweet potato Add cumin seeds, fresh coriander, chilli, ginger (generous amounts, fresh if possible) Add stock (veg of course!) and black onion seeds if … Continue reading →

Recipe Competition – David Rhys Lewis – Cheesy Pasta Broccoli Thing (serves 2)

Gently fry one onion until softenedAdd 1 chopped broccoli for a minute or two and 6 oz pasta for a minute or so Add enough veg to stock to cover and simmer Meanwhile: Make a cheese roux (1 tbsp button, … Continue reading →

Recipe Competition – Damian Cross – Chestnut mushroom and courgette stir fry

4 large chestnut mushrooms 1 large courgette 2cm length of root ginger(grated) 2 large garlic cloves per person sesame seeds, soy sauce and noodles Heat some vegetable oil in a wok, briefly soften the garlic and ginger in the hot … Continue reading →

Recipe Competition – David Hall – Refried Beans with quorn mince and onion

Refried Beans with quorn mince and onion Served with nachos and natural yogurt (if allowed) 2.5 cups of dry pinto beans 3 quarts of water 0.5 cup chopped onion 2 tbsp olive oil 2 crushed garlic cloves 0.25 cups of … Continue reading →

Recipe Competition – David Hughes – Stuffed Pepper with Mixed Veg and Rice

Boil the rice and mix veg, then take off top of pepper and remove seeds. Fill pepper and bake for 30 mins, gas mark 5

Recipe Competition – Debbie Elten – (Vegan) Spicy Pumpkin Soup

1 small pumpkin peeled and cubed 3 carrots diced 1 small onion 2 tbsp oil 1tsp cumin seeds 1.5 tsp mustard seeds 0.5 tsp tumeric 0.5 tsp cinnamon Toast whole spices until the mustard seeds pop. Fry onion in oil … Continue reading →