No Need for Meat

A global movement known as Meatless Monday is an initiative to have people cut meat out of their diet one day a week. We decided to start providing our readers with a recipe each month to help those wanting to cut meat altogether or simply shake up their diet every once in a while. There are plenty of delicious meals out there that don’t contain poultry, beef, or pork in the ingredient list.

Choosing to go meatless every so often has its benefits. Studies have shown that red meat as well as processed meat is associated with colon cancer, while eating diets high in fruits and veggies can help reduce those risks.

This month try Candle 79 Cookbook’s recipe to load up on veggies, cut out meat, and enjoy a warm, delicious meal.


Wild Mushroom and Spring Vegetable Fricassee


1 cup fresh fava beans, shelled and rinsed

1/4 cup extra virgin olive oil

1 tablespoon Earth Balance Natural Buttery Spread

1 clove garlic, chopped

1 tablespoon unbleached all-purpose flour

1/2 cup white wine

2 pounds mixed mushrooms (such as portobello, oyster, chanterelle, and shiitake), stemmed and cut into small pieces

1 pound fresh asparagus, trimmed and cut into

1-inch pieces

1 bunch ramps, trimmed and chopped

1/2 cup shelled fresh peas

1 teaspoon chopped fresh flat-leaf parsley

1 sprig thyme, chopped

1 teaspoon sea salt

1/4 teaspoon freshly ground pepper



1 cup cashews

4 tablespoons nutritional yeast

1 tablespoon lemon juice

1 teaspoon salt

Pinch of freshly ground pepper

To make the cashew parmesan, preheat the oven to 250 degrees. Scatter the cashews on a baking pan and bake for 20 minutes. Put the cashews, nutritional yeast, lemon juice, salt, and pepper in a food processor and process until ground. Bring a pot of salted water to a boil. Add the fava beans and cook until tender, three to four minutes. Drain and rinse under cold water. Drain again thoroughly, then peel or pinch off the thin outer skins. Heat the olive oil and buttery spread in a large sauté pan over medium-high heat. Add the garlic and sauté for two minutes. Add the flour and heat until thickened, stirring well, about two minutes. Add the wine and stir to incorporate. Add the mushrooms and cook, stirring occasionally, for five minutes. Add the reserved fava beans, asparagus, ramps, peas, parsley, thyme, salt, and pepper and cook, stirring and shaking the pan occasionally, until the cooking liquid has evaporated, about five minutes. Serve immediately. Source: Candle 79 Cookbook