Archive for the ‘Meatless Mondays’ Category

Mobile Cuisine Magazine is proud to provide our readers with another article designed to inform them about a multifaceted program that is spreading throughout the country. We have designated our Monday features to help promote the Meatless Monday’s program which not only do we support on the website, but our staff actually has adopted in our Monday dietary lifestyle.

In today’s article we will focus on some of the fallacies that most vegetarians or vegans have to deal with every day of their lives. When someone decides to make this dietary leap they are normally questioned by friends and family as to how healthy giving up meat actually is.  The critics (usually only informed by propaganda the meat industry has hand fed them over the years), usually come up with the same questions and they are typically centered on protein intake.

We want to dispel a number of myths related to protein, since this argument seems to be always brought up when trying to dissuade people from eliminating meat from their diet, even if the program only promotes giving up meat on a single day of the week.

During the 6 months I spent as a full time vegetarian the word on the street about vegetarians was that we didn’t get enough protein. If I didn’t eat meat how in the world was I getting the amount I needed? According to those who questioned me, meat is the ONLY viable source of protein. This may be the most commonly held misconception about a vegetarian diet. People fail to realize that meat is not the only source of protein in nature and today, we are going to prove it.

What exactly is protein?

  • Protein is an important building block for your hair, skin, nails, muscles, hormones, blood, and immunity. You cannot survive without proteins
  • Proteins are polypeptides (i.e. amino acid chains) which are essential for cellular health. Your body already produces most amino acids, but there are 9 amino acids that are essential and must be sought out.
  • Protein, along with fats and carbohydrates, are considered macronutrients, meaning your body needs large quantities of them to function.
  • Every gram of protein has 4 calories
  • Proteins are classified as either “complete” or “incomplete” based on whether all 9 essential amino acids are present.

Two Common Protein Myths

  • You can only get protein from animal sources. The only way this statement we’re true is if we modified the word protein with the word “complete”. And that’s where we believe this myth comes from, people associating complete protein as the only true protein.
  • You need to eat a lot of protein daily. People have been misled to think that they need to load up on protein to be healthy, the more protein the better. Well, this is false. Americans actually consume MORE than the necessary amount of daily protein. While there is no agreed amount for required daily protein intake, some scientific bodies have put it around 10%-20% of daily calorie intake (given that you take the recommended calorie intake). And some have suggested that you eat half a gram of protein for every kilogram of body weight.

Sources of protein

Legumes – also called dried beans are edible seeds that grow in pods. Examples are chickpeas, split peas, haricot, lentils (red, green or brown), kidney beans etc.

Photo from

Nuts & seeds – Nuts are fruits that have a hard outer shell that encloses a kernel, which is also called a nut. Seeds are contained in fruits of plants and are capable of reproducing a new plant. Many nuts and seeds are available both in and out of the shell, whole, halved, sliced, chopped, raw, or roasted example are cashew, peanuts, walnuts, almonds.

Dairy products – Dairy foods are products made from milk, the liquid secreted by female mammals for suckling their young. Choose nonfat or low-fat milk, yogurt and cheese for daily consumption. Save high-fat cheeses and ice cream for occasional treats.

Cereals & food grains – Grains are the seeds or fruit of cereal plants, used as food by humans and animals. Choose whole grain flours, cereals, wheat & rye breads, buckwheat pancakes, muffins & scones, noodles and pasta. Check the nutritional facts panel on the label for fat, sugar, and additives. Eat grain with complementary protein. Experiment with high quality grains, such as amaranth and quinoa.

Soyabean – A versatile bean use extensively in cooking, the soybean also serves as the basis for a wide variety of soya foods consumed. Soybeans are the richest plant source of high-quality protein. The most common soya form is still tofu, but today, the soybean takes on many other forms, including burgers, dogs, bacon, sausage, and many other meat substitutes.

Seitan – has been used in Asia as a protein source and meat substitute for hundreds of years. Seitan can be prepared from scratch using whole-wheat flour. The flour is mixed with enough water to make into a dough that is then kneaded in water and rinsed to remove the starch and the bran. The protein, or gluten, remains and is then simmered in a broth flavored with soya sauce to become seitan. The longer the gluten simmers, the firmer it becomes. Seitan can then be sliced for sautés or stir-fries, diced into stews, soups, or casseroles, or formed into roasts. People who are allergic to wheat or wheat gluten should avoid seitan. Do not use if you are gluten-sensitive. A good source of protein delivering 23g/30 gms of Seitan.

Vegetables – are loaded with vitamins and minerals essential for varied body processes and have been shown to provide protection against a variety of illnesses. Textured vegetable protein is also a good substitute for ground beef in dishes such as tacos, chilli, and stews.

Eggs – Brown or white? Either and both is a source of complete protein. The color of the egg’s shell is simply an indicator of the breed of hen that laid the egg. Eggs yolks are among the few foods that contain vitamin D. Eggs are the centerpiece of a range of foods. Many egg dishes, such as omelets and frittatas, can be prepared quickly with many interesting fillings, such as peppers, tomatoes, or zucchini.

We hope that those of you that have avoided joining this movement because of the protein fallacies you’ve been taught over the years, can take the information from this article, to help yourself take a healthy step the next time you are planning to find a food truck on Monday, In an earlier article, we suggested some and provided a list of vegetarian and vegan food trucks if you would like to follow them. We hope this list helps you in finding a truck in your area.

Please do your part today and join the Meatless Monday movement? Signing up is fast and easy! Follow them on Twittter.

Mobile Cuisine Magazine looks forward to continued coverage of Meatless Monday for our readers!



Today, Monday, November 15, kicks off NBC Universal’s Green Universal Week, and at the same time, another Meatless Monday is upon us. NBC has invited The Green Truck to aid them in their promotion by driving around NYC and giving away a free vegetarian lunch.

Today’s free lunch special will be The Mother Trucker, a vegan burger with avocado, tomato, sprouts, and tempeh bacon. The burger itself is made up of mushrooms, zucchinis, broccoli, squash, and onions, sautéed down with olive oil and tomato paste. If a vegan burger isn’t what you are looking for today, the truck does offer a number of other vegetarian specials. Customers can select from a varied menu which also includes a breakfast burrito with a tofu option, and instead of iceberg lettuce, they serve dark leafy greens which provide more nutrition for your diet.

The Green Truck can be found in New York as well as Southern California. The truck runs on vegetable oil, bio-diesel or battery power, and the packaging and servingware (containers, bags, napkins, utensils) are all made from biodegradable products. “We basically use all alternative fuels and we actually recycle those fuels to power the business,” said co-owner Kam Miceli. Their motto: “sustainable, local, organic, veggie-powered, solar-powered cuisine.”

“It’s a healthy alternative to the ‘roach coach,'” said Michael Klima. “A lot of people eating vegan or raw believe they are living a healthier lifestyle and they feel better,” said Michelle Dellapena. The Green Truck’s site has a GPS tracker so you can locate the truck.

If you are anywhere near 30 Rock this afternoon, we suggest you take a trip to The Green Truck, and help celebrate Meatless Monday’s with one of their Mother Trucker Burgers. Not only will you be supporting a great cause, but you will be able to save yourself a few dollars.

You can find The Green Truck at their website, or follow them on Twitter.

Please do your part today and join the Meatless Monday movement? Signing up is fast and easy! Follow them on Twittter

Mobile Cuisine Magazine looks forward to continued coverage of Meatless Monday for our readers!


After last week’s introduction to Meatless Mondays, Mobile Cuisine Magazine has received numerous inquiries about meatless options in the Food Truck Industry. In today’s article, we will provide you with an introductory list of vegetarian/vegan food trucks around the country. We have created this list on Twitter, and it can be followed here.

As we find more trucks, we will be sure to add them. No matter what part of the country we investigated, we have found meatless options everywhere from Durham, NC to Portland, OR, from New York, NY to Austin, TX to multiple cities in the Southern California region. The cuisine these trucks provide varies from authentic Indian to barbeque, from salads to deserts. The options are almost endless, which goes to show, how health conscious many in the industry already are. We hope that directing our readers to meatless food trucks, more truck owners will follow the trend and give their customers more meatless options, not only for Mondays, but for the entire week.

fojolbros fojol bros – a traveling culinary carnival

DesiFoodTruck Desi Food Truck – NYC’s first ever Authentic Indian Mobile Food Truck. Kati rolls, Chicken Tikka Masala, Chicken Curry & rice, Mango Lassi & More! The Corner of 27th St & 5th Ave

IndianFoodTruck Indian Food Truck – Indian Food Truck, Durham, NC

ButtermilkTruck The Buttermilk Truck – Mobile diner bringing housemade breakfast favorites day and night!

BorderGrill Border Grill Truck – Gourmet tacos, quesadillas, ceviches, and more from “Too Hot Tamales”

dimsumtruck THE DIMSUM TRUCK – The World’s Biggest Dim Sum Cart – The first & only food truck serving authentic dim sum!

NanaQueens Nana Queen’s Truck – Nana Queen’s is the 1st Mobile Catering Truck to specialize in Banana Pudding and Wings!

IndiaJonesCT India Jones Truck – Gourmet Indian street food truck !

chairmantruck Chairman Bao Truck – We offer traditional and flavorful Chinese steamed and baked buns that use the freshest ingredients – savory and addictive.

ButtercreamPhl Cupcake Truck – Mobile Cupcake Bakery in Philadelphia

BistroTruck Bistro Truck – Gourmet Food Truck

whatthepho Mobile Pho Truck – Mobile Pho Truck. Roaming the Bay Area. In your town? Tomorrow.

VizziTruck Vizzi Truck – Coastal infused cuisine for all your sense.

joyridetruck Joyride Truck – Joy in a Cup – Serving Gourmet Frozen Yogurt and Stumptown Coffee on the Street.

YattaTruck Yatta Truck – Good food in yo mouth!

thepietruck The SF Pie Truck – delicious meat and veggie pies!

thelimetruck The Lime Truck – Ever changing menu combining healthy salads, delicious grilled sandwiches, decadent tasty treats and unique limeades and aqua frescas

cloverfoodtruck cloverfoodtruck – everything will be different tomorrow

GreenTruck Green Truck – Organic , vegan-friendly mobile food, and production catering.

MandolineGrill Mandoline Grill – Traditional and vegan-friendly Gourmet Vietnamese food truck serving the streets of Los Angeles!

CCVegan CounterCulture Vegan – Counter Culture is a vegan and raw food concession trailer in Austin, Texas, open Thurs-Sat, 12-8, Sun 12-6. Chef/owner Sue Davis.

wolfandbears wolf and bear’s – Veg/Vegan/middle eastern from scratch. Thurs-Mon.11-7.

SeabirdsTruck Seabirds Truck – We’re a vegetarian catering truck in Orange County that uses local and organic produce. Meet us at the curb for a great meal! Vegan, gluten-free, raw options.

hotpeppasteppa Granny’s Truck – Organic Jamaican Super Food…Jerk Chicken, Ital Stew, Brown Stew Fish and all kinda of patties!! Also Vegan Jerk everytime:)

organicavenue Organic Avenue – LOVE*=Live Organic Vegan Experience

VeganLunchTruck Adam Sobel – The Cinnamon Snail is the country’s most raunchy mobile Vegan Organic restaurant! We serve Hoboken NJ Thursday-Saturday, Red Bank NJ on Sunday.

goodkarmatruck Rachel Carr – We are a raw vegan ice cream truck, bringing conscious ice cream catering to LA!

lagueratamalera la guera tamalera – white-girl tamale maker: organic *non-gmo corn masa*no lard*no trans fat*gluten free*tamales for vegans, vegetarians + shameless carnivores

OrganicOasis organic oasis – The world’s first organic smoothie truck. We sell vegan organic smoothies, organic frozen yogurt, raw snacks, ginger shots and coconuts. Eco friendly truck.

theicycle The Icycle –Biking frozen treats on a tricycle throughout the LA area. Local food artisan and vegan goodies on board.

We know there are many more trucks that have meatless options than are listed here, however, we felt the list would be more relevant if we added trucks on a regular basis, instead of providing an initial list which may only leave out a few trucks.

If you own or know of a truck you feel would be a good fit for this list, please let us know and we’ll be sure to add them so others can follow them too.

Please do your part today and join the movement? Signing up is fast and easy! Follow them on Twittter

Mobile Cuisine Magazine looks forward to continued coverage of Meatless Monday for our readers!

While the idea is not new, there is a movement afoot aimed at changing the way we eat one day a week and Mobile Cuisine Magazine is jumping into it with both feet. Starting today we are introducing a new direction for our food truck industry coverage on Mondays.

To do our part in supporting Meatless Mondays we believe that sharing information, recipes, and news about vegetarianism and leading a more conscious life overall is beneficial for everyone, vegetarian and omnivore alike.

Sid Lerner, 79, an advertising specialist who worked on one of the most successful US advertising campaigns, the “Squeeze the Charmin” campaign is the man who has revived the Meatless Monday campaign after its being dormant since the World War II era. Learner faces the same challenge selling the concept of Meatless Monday as he did with toilet paper. He has to turn the mundane idea of “moderation” into something irresistible.

He’s started his own nonprofit which blends social media and Madison Avenue technique to spread the word. Lerner raises money from foundations and collaborates with health experts. To help make their message exciting, he’s trying to bring top chefs into the fold. Wolfgang Puck and Mario Batali have both endorsed the concept, offering some Meatless Monday options.

Chef Batali Supports Meatless Mondays

The last thing the organizers wanted for Meatless Monday was it to become a campaign of food elitists in major urban areas. So, through a partnership with the Johns Hopkins School of Public Health, they reached out to institutional dining faculties; from hospitals to school cafeterias. This will be the second year that some 80,000 Baltimore school kids will dine meat-free in their cafeterias on Mondays. And it’s moved beyond Baltimore.

“The movement is just spreading like wildfire,” says Karen Campbell, who directs wellness programs at Northern Kentucky University. She’s helped bring Meatless Monday to her school and several restaurants in her town.

Like any good ad man, Sid Lerner takes time to measure his success. He used a public opinion survey to find out that about 20 percent of those surveyed had heard about the concept of Meatless Monday.

It should not surprise anyone, but the meat industry does not believe this is any kind of trend.

“I’m not so sure that it’s taking off among the general population,” says Janet Riley, vice president of the meat and poultry trade group American Meat Institute.

“It seems if you’re concerned about people’s health, you’d want to have a Vegetable Tuesday or Whole Grains Wednesday. But now, we’re telling people to give up meat, and that’s unfortunate,” says Riley. She says she suspects that this movement is being pushed by people who care more about animal rights than human nutrition.

We can assure Ms. Riley that Mobile Cuisine Magazine is joining this movement to better human nutrition and better the world we live in. We do not wish to appear to dissuade our readers from eating meat all of the time, just regulate it one day a week.

Lerner says he can’t see how his one day a week campaign is a threat. He does still eat meat, after all. So far, he says he’s really surprised by how many people are paying attention. But then again, he never expected to sell so much Charmin, either.

The Meatless Monday campaign is backed by public health advocates, chefs and suburban moms who want to tackle the problems of cholesterol and heart disease. One risk factor for these chronic conditions is consuming too much saturated fat; the type of fat found in meat.


REDUCE HEART DISEASE: Beans, peas, nuts and seeds contain little to no saturated fats. Reducing saturated fats can help keep your cholesterol low, and cut risk of cardiovascular disease.

LIMIT CANCER RISK: Hundreds of studies suggest that diets high in fruits and vegetables can reduce cancer risk. Red meat consumption is associated with colon cancer.

FIGHT DIABETES: Research suggests that plant-based diets– particularly those low in processed meat – can reduce your risk of type 2 diabetes.

CURB OBESITY: People on low-meat or vegetarian diets have significantly lower body weights and body mass indices. A plant-based diet is a great source of fiber (absent in animal products). This makes you feel full with fewer calories, ie. lower calorie intake and less overeating.

LIVE LONGER: Red and processed meat consumption is associated with increases in total mortality, cancer mortality and cardiovascular disease mortality.

IMPROVE YOUR DIET: Consuming beans or peas results in higher intakes of fiber, protein, folate, zinc, iron and magnesium with lower intakes of saturated fat and total fat.


CUT WEEKLY BUDGET: Food prices continue to rise. Current increases are especially sharp in packaged items and meat, which require extra expenses like feed and transportation. Forgoing meat once a week is a great way to cut the weekly budget.

CURB HEALTHCARE SPENDING: Treatment of chronic preventable diseases accounts for 70% of total U.S. healthcare spending. By reducing our risk for these conditions, we can curtail healthcare spending nationwide.


REDUCE CARBON FOOTPRINT: The UN estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that accelerate climate change.

MINIMIZE WATER USAGE: The water needs of livestock are huge, far above those of vegetables or grains. An estimated 1,800 to 2,500 gallons of water go into a single pound of beef.

REDUCE FUEL DEPENDENCE: On average, about 40 calories of fossil fuel energy go into every calorie of feed lot beef in the U.S. (compared to 2.2 calories of fossil fuel for plant-based protein).

Please do your part today and join the movement? Signing up is fast and easy! Follow them on Twittter.

Mobile Cuisine Magazine looks forward to sharing Meatless Monday with our readers!