Who knew that the easiest and most effective way to reduce greenhouse gas emissions (pdf) to slow the worst effects of climate change could also be your simplest route to a lusty, sexy you.
It makes sense. When you feel and look your best you radiate sexuality and that is just what a healthy meatless diet does for you (and me)
In his new book, The Lusty Vegan, Chef Ayinde Howell, founder of the popular website IEatGrass.com, lets us in on the now not so secret news. The book talks about navigating the awkward moments in relationships between vegetarians and meat eaters with humor and includes lots of delicious recipes.
Meatless Monday
As part of Earth Week, Access Hollywood Live co-hosts Kit Hoover and Billy Bush invited Chef Ayinde Howell, founder and publisher of the award-winning iEatGrass.com. to show how he creates delicious meatless versions of traditional meals for Meatless Monday.
Chef Ayinde began by cooking up a traditional meatloaf using tofu, with lentils added for texture, and oats to bind it together, plus onions, dijon mustard catsup, and a few other ingredients for flavor. One smart tip he suggested was shaping them into mini-meatloafs to make them more attractive to kids. Billy Bush, a self-proclaimed ‘heavy carnivore’ decided to be the guinea pig and took the first taste. He gave the meatloaf top marks, as did Kit Hoover. You can see the recipe here.
Chef Ayinde said the simple recipe would be about 40% less expensive than if you used beef. While the savings are significant, the focus of the segment was how Meatless Monday benefits the planet, and Billy Bush shared an important statistic:
Over a year, if your four-person family skips meat once a week, it’s like taking your car off the road for five weeks.
Watch the segment with Chef Ayinde below:
Below the meatloaf recipe courtesy of Meatless Monday. This is really good. Make sure to drain your tofu very well for a good textured loaf.
CLASSIC TOFU LOAF
1 tbsp. grapeseed or safflower oil
14 ounces firm tofu, well-drained
1 cup cooked french lentils or use brown
1 1/2 cups old-fashioned rolled oats
1/2 cup chopped flat-leaf parsley
1/2 cup chopped onion
1 tsp. minced garlic
1/2 cup ketchup
1/4 cup Dijon mustard
1/4 cup barbecue sauce
1/4 cup low-sodium wheat-free tamari
1/2 teaspoon salt
For garnish: ketchup; chopped fresh parsley
Preheat the oven to 350F. Grease a 9×5-inch loaf pan with the oil and set aside.
In a large mixing bowl, crumble the tofu into bite-size pieces. Add the lentils and the oats and mix well. Stir in the parsley, onion, and garlic. Add the ketchup, mustard, barbecue sauce, tamari, and salt. Mix well, until all ingredients are incorporated.
Press the mixture evenly into the prepared pan. Bake for 30 minutes.
Serve garnished with ketchup and fresh parsley.