Meatless Monday is not a new concept, but it is becoming an increasingly common one in even the most bacon-loving households as people look to save money, calories and maybe even the planet.
While we are still eating more meat than nearly any other country, per capita meat intake in the United States has dropped 12 percent in the past five years, according to U.S. Department of Agriculture estimates.
A Harvard study recently touted the many health benefits of eating less red meat, finding that eating red meat every other day, instead of daily, can substantially reduce heart disease risk.
But it's not just health. The Meatless Monday campaign says it saves money, both in doctor bills by reducing health risks, and because meals built around vegetables, beans and grains tend to be less expensive. As for the environment, the water and fossil fuel needs of livestock are much greater than those of vegetables and grains. One fewer burger a week for a year would be the equivalent of taking your car off the road for 320 miles, a 2011 Environmental Protection Agency study estimated.
The message is getting through. Some 41 percent of home cooks say they are trying to cut back on meat, according to an online survey by the Meatless Monday campaign.
But it can be a struggle to find meatless meals the whole family likes.
I've been trying to find meatless dinners that my family wouldn't just tolerate, but ask for again. My quest began after my youngest kid saw the bean burrito on his plate and said, "Oh yeah, it's Monday."
My biggest success was a Martha Stewart Chickpea and Butternut Squash Stew that I served with a grilled cheese sandwich made with good sourdough bread and Gruyère cheese. The soup was both hearty and spicy, so no one missed the meat.
My other success came from a Lidia Bastianich recipe for a simple marinara sauce. It cooks vigorously in a skillet for about 20 minutes and that's it.
I cooked my pasta on the low side of al dente and let it simmer with the sauce for the last few minutes to absorb the flavor, then served it with some shaved Parmesan on top with a side of steamed broccoli. It was bright and flavorful and better than any jarred sauce, and for a quarter of the cost.
The most important lesson in all these experiments is careful use of good ingredients. For tomatoes, canned can actually be better than fresh for sauces. Garlic should be firm and white and not sprouted, and vegetables should be chosen in season.
I've also had more success lately with getting my family to eat my meatless creations. The reason? I've stopped announcing it's a meatless meal ahead of time.