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Carnival Means “So Long” to Meat
Carnival Means “So Long” to Meat
The Meatless Monday website offers delicious recipes for the lean days ahead!
Every year, millions of people around the world celebrate Mardi Gras—also known as Carnival, or Fat Tuesday (aka TOMORROW people!).
Mardi Gras means parades, music and, traditionally, a time to consume the last bits of fat and meat in millions of homes in preparation for Lent, a 40-day season of purification that Roman Catholics partake of. In fact, the term Carnival is derived from the Latin words carne vare, or “farewell to the flesh.”
Mardi Gras means parades, music and, traditionally, a time to consume the last bits of fat and meat in millions of homes in preparation for Lent, a 40-day season of purification that Roman Catholics partake of. In fact, the term Carnival is derived from the Latin words carne vare, or “farewell to the flesh.”
At Meatless Monday, we also say “one day a week, cut out meat.” And every Monday, in 44 countries (and growing!) around the globe, millions of participants realize the benefit of adding more delicious, nutritious plant-based meals to their diet. For people and for the planet, Meatless Monday opens the door to a world of healthy benefits.
Today, there are more good reasons than ever to reduce the meat in our diets – not only improving our personal health, but environmental and economic imperatives as well. So whether or not you are participating in Mardi Gras tomorrow -- or considering cutting back on your meat consumption in general --Meatless Monday can be a resource for tempting menu ideas during the “lean” weeks of Lent and beyond.
Try this recipe for Red Beans and Rice, a traditional New Orleans favorite.
Red beans and rice has been a staple of Louisiana Creole cuisine for more than a century; New Orleans native Louis Armstrong was reportedly so taken with the dish that he would sign letters ”Red Beans and Ricely Yours, Louis Armstrong.” And to this day, Red Beans and Rice is still a Monday only tradition in the Crescent City.
So share some NOLA love this Lunde Gras!
Red beans and rice has been a staple of Louisiana Creole cuisine for more than a century; New Orleans native Louis Armstrong was reportedly so taken with the dish that he would sign letters ”Red Beans and Ricely Yours, Louis Armstrong.” And to this day, Red Beans and Rice is still a Monday only tradition in the Crescent City.
So share some NOLA love this Lunde Gras!
Red Beans and Rice
Ingredients:
2 cups dried red kidney beans
2 cups dried red kidney beans
1 carrot, chopped
1 onion, chopped
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cub low-sodium vegetable bouillon
1 1/3 cups brown rice
Directions:
Soak the kidney beans overnight in cold water.
Drain the beans and put them in a pot with 4 cups water over medium-high heat. Add the carrot, onion, bay leaf, black pepper, cayenne pepper and bouillon to the pot and bring to a boil.
When water boils, cover, reduce heat and simmer for about 1 hour and 45 minutes, or until the beans are very soft.
When water boils, cover, reduce heat and simmer for about 1 hour and 45 minutes, or until the beans are very soft.
Bring 2-2/3 cup to a boil in a medium saucepan.
When the water boils, add the rice, cover, reduce heat to a simmer and cook for about 45-50 minutes, or until the water has been absorbed and the rice is cooked through.
When the beans have finished cooking, remove the bay leaf. Lightly mash the beans with a fork, serve over the rice and enjoy!
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