Meatless Monday Stirfry

We started Meatless Mondays as a way to eat less meat. Seemed simple enough, right? Surprisingly, by choosing tofu instead of tenderloin, we're doing a lot more than what we thought.

By choosing to eat lower on the food chain - plant and plant products like tofu - we reduce our carbon footprint, or the amount of emissions our food choices add to the atmosphere. To understand this concept more, check out these articles by Common Dreams and the International Times Herald.


When we add locally grown vegetables to the mix, we're doing what we can to become locavores - that is, people who eat locally grown and produced foods that support local growers - and reduce our food miles in the process. (See the post below on the value of eating local)

Onto Meatless Monday!

Today's stir-fry features our local produce from our CSA share - bok choy, swiss chard stems, and snap peas - as well as bean sprouts grown locally in Seattle. It's perked up with some yellow pepper, onion, and a handful of carrots slices. Served with Soy Vay's Veri Veri Teriyaki and broiled tofu pieces, it hit the spot for Meatless Monday!