Israeli Kitchen plans Gal Gadot's Meatless Monday menu
We decided to help the superstar channel her inner veg. Maybe it'll give you some ideas, too.
When she's not strutting the red carpet, shooting movie scenes for "Wonder Woman 1984" and charming fans across the globe, Gal Gadot is just a mom and a wife, trying to leave a cleaner, healthier world for her two young daughters.
In a recent interview with Yahoo Lifestyle, the 34-year-old Israeli actress, said she's consistently mindful of the impact she has on the environment, and acknowledges the seriousness of climate change. "This is our home," she said. "And in the same way that we care and treat our homes, we should take care of our planet. ... We do Meatless Mondays, we recycle, we go to the supermarket with our own bags ... we try to do whatever we can."
By participating in Meatless Monday, Gadot is responding to a growing body of research showing the impact of meat production on the environment. According to the Environmental Working Group (EWG), the production, processing and distribution of meat requires huge quantities of pesticides, fertilizer, fuel, feed and water while releasing greenhouse gases, manure and a range of toxic chemicals into our air and water. The EWG also found that the production of red meat such as beef and lamb is responsible for 10 to 40 times as many greenhouse gas emissions as common vegetables and grains.
So, in keeping with her environmentally conscious lifestyle, Gadot sticks to a plant-based diet on at least one day a week. We applaud this choice, and we have a few recommendations for her to spice up that Meatless Monday menu, straight from our Israeli Kitchen:
Freekeh vegetable soup
Gadot splits her time between Los Angeles and Tel Aviv – two relatively warm climates, even in the middle of winter. But that shouldn't deprive anyone – movie stars included – of enjoying a hot, cozy bowl of soup. This one, from bestselling cookbook "Sababa" by Adeena Sussman, includes freekeh, a cracked wheat grain that adds a smoky, roasted flavor to the pot of simmering broth and veggies like zucchini, onion and kohlrabi. For those slightly chilly days when sunshine takes a holiday, this soup is a welcome slurp of warmth. Click here for this recipe.
Chickpea shawarma hummus wrap
Shawarma is a street food favorite in Israel, where Gadot grew up with her parents and younger sister, but rarely vegetarian. In this recipe from Jerry James Stone, we have a tasty chickpea version with hummus, shawarma seasoning and a tangy dill sauce. For those manic Mondays on set when lunch breaks are scarce and stress is high, a meal like this hits the spot: a dose of street-food heaven, without the grease, with all the flavors of home. Click here for this recipe.
Portobello mushroom sliders
When you have young kids – Gadot's daughters, Alma and Maya, are 8 and 3, respectively – sometimes you just need a burger night. And if that happens to fall on the one night you actually get to be home with the family, in the midst of your hectic filming schedule, you'll make it happen. This recipe, created by a mom who constantly struggles with conflicting diets at home, is a great hack for this – portobello mushrooms make a delicious protein- and antioxidant-packed burger stand-in, and the prep is minimal. Click here for this recipe.
When you're in such high demand and your career is soaring, occasionally you're going to be asked to host a party. Here's a fun hors d'oeurve to turn around quickly and with little fuss or mess, and one in which almost everyone on your elite guest list can partake: ricotta-stuffed apricots sprinkled with pomegranate seeds and drizzled with honey. They're simple, meat-free and gluten-free, not to mention elegant and unpretentious. Click here for this recipe. (And hey, Gal, if you like more "stuffed stuff," click here for our listicle of all the other foods you can stuff.)
Sun-dried tomato sushi
Once you get the hang of preparing sushi, it’s seriously a lot of fun – and it's a wonderful activity to do with the kids.
This sun-dried tomato sushi recipe uses a non-traditional rice blend, and is purely vegetable-based. One word of caution for the chef (that means you, Gal): Sun-dried tomatoes have a pretty intense flavor, so go easy on them when filling the sushi, using more of the other vegetables to bulk it up. Click here for this recipe.
For more variety, have a go at our basic (read: easy!) vegetarian sushi recipe by clicking here.
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