Tag Archives: vegetarian awareness month

October is Vegetarian Awareness Month

National Vegetarian Awareness Month October 2015

Photo taken from foodandnutrition.org

Did you know that not only is October Breast Cancer Awareness month, but it’s also Vegetarian Awareness Month! So while you’re rocking your pink this month, try rocking a little more green in your diet!

Did you know that a vegetarian diet can improve your body both mentally and physically? According to Science Daily, sticking to a vegetarian diet can lead to lower blood pressure, lower levels of cholesterol, better heart health and can even lower rates of cancer!

Being a vegetarian (or vegan) can also make you smile more! According to researchers at the University of Arizona in a study for the Nutritional Journal state, “vegetarians reported significantly less negative emotion than omnivores.”

Not only is being a vegetarian healthier for you, it’s pretty trendy among some of your favorite celebrities! Did you know that Ariana Grande, Paul McCartney, Anne Hathaway and Mike Tyson are all vegetarians? And Ellen DeGeneres and Bill Clinton are both vegans! Even Brad Pitt has joined the Veggie Club!

However, going from eating an omnivore diet to a vegetarian one can be a difficult transition! The Monday Campaigns Inc. has launched an international campaign in 2003 called Meatless Mondays. It’s a campaign that challenges everyone, young and old, singles, families and communities to eat the vegetarian diet at least every Monday. It gives you a chance to reset any unhealthy habits from the weekend and kick starts your week in a healthy manner. Meatless Monday is a great way to ease into the vegetarian diet and can improve your health with this one small weekly change!

Being vegetarian doesn’t have to mean tofu, salads and stir fry! Here are two amazingly delicious (and easy to make!) vegetarian meals that will make you say, “Meat who?” Share your favorite easy vegetarian recipe in the comments below!

Real Simple’s Butternut Squash Pizza

(perfect for a quick fall Friday night dinner that even the kids will love!)

Real Simple’s Butternut Squash Pizza found on blog.chefuniforms.comRecipe:

  • 1 butternut squash (about 2 pounds), peeled
  • 1 small yellow onion, sliced into 1/4-inch-thick rings
  • 3tablespoons olive oil
  • 1 1/2teaspoons kosher salt
  • 1/4teaspoon black pepper
  • 1 1-pound package refrigerated pizza dough
  • 1tablespoon cornmeal
  • 1tablespoon fresh thyme leaves
  • 1/2cup fresh ricotta




  • Heat oven to 400° F.
  • Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.

Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.


Jane’s Vegetarian Chili by Cooking Light

(a chili so good you won’t miss the meat at all – plus less than 300 calories per serving!)

Jane's Vegetarian Chili from myrecipes.com found on blog.chefuniforms.com














  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 4 cups water, divided
  • 2 tablespoons sugar
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (6-ounce) can tomato paste
  • 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese (optional)



  • Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.
  • Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.

In celebration of Vegetarian Awareness Month, did you try any delicious meatless recipes? We would love to hear about the ones you enjoyed the most!

Vegetarian for a Month

Veg Awareness Month

October is Vegetarian Awareness Month, the time of year when we are asked to see things from a different perspective and try something new. For those of us who haven’t tried it, there are some simple options for celebrating this event, if you want to start out small. Everyone celebrates in his or her own way, of course, but here are some easy steps you can take to eating a little healthier and seeing what vegetarianism is all about.

Try to participate in Meatless Monday. Meatless Monday has become extremely popular in the last few years. It calls for everyone to take a day out of their week (Monday, to be specific) in which you don’t eat any meat. This is a great way to dip your toe in and see what it’s like to be a vegetarian for a day.

Try growing your own veggies. Growing your own vegetables will not only be great for the environment, but it will enable you to eat more vegetables than you normally would. You won’t have to sift through partially rotten veggies at the grocery store; you’ll have fresh produce right outside of your house.

Educate yourself and others. Take a moment to put yourself in another’s shoes. Don’t just dismiss something that you don’t know anything about. Educate yourself. Learn more about what vegetarianism means, beyond just “not eating meat”, and then take that knowledge and spread it to others.

Try steering clear of meat when dining out. Go for the salad or pasta instead of the burger or steak the next time you go out to a restaurant. Give it a try, and see how you feel after. You won’t be too full, too tired, or too bloated.

Share vegetarian recipes with others. Find a vegetarian or vegan recipe and share it with your friends and family. Better yet, cook it for your friends and family and watch them enjoy it for yourself!  Here’s one of our favorite vegetarian recipes for a great zucchini appetizer for the whole family.

Zucchini Boats

Zucchini boatsIngredients

  • Organic zucchinis
  • Organic grape tomatoes, halved
  • Olive oil
  • Crushed garlic (or minced if that’s all you have on hand…that’s what I had. I’ve also used garlic powder!)
  • Salt and pepper to taste
  • Bread crumbs
  • Fontina or mozzarella cheese, diced
  • Grated parmesan cheese
  • Fresh basil, chopped


  1. Preheat oven to 350 degrees F.
  2. Cut zucchinis in half, lengthwise. To help the boats sit still on a baking dish, trim a little of the bottom off each boat (the outer skin/edge) for a flatter surface.
  3. Scoop out the seeds in the center with a spoon. (reserve seeds for something else…like a pasta sauce or in soup or muffins!). Arrange the boats on a baking dish with the inside facing up.
  4. Brush the surface of each zucchini with garlic, olive oil, and a little salt and pepper.
  5. Arrange the grape tomatoes into the zucchini boat grooves.
  6. Sprinkle each boat with breadcrumbs.
  7. Bake for about 30 minutes.
  8. Remove boats from the oven and place the diced cheese in between each tomato.
  9. Set the oven to broil and place the cheese and tomato boats back into the oven. Broil until cheese is melted and bubbling (allow them to have a golden crisp if you want too!)
  10. Remove boats from the oven, drizzle with a little more olive oil and sprinkle with grated parmesan cheese. Top with fresh basil.

Want more recipes like this? Visit our friends at WildMintShop.com!

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