If you're feeling stuck for Meat Free inspiration on a Monday morning like I am this is the PERFECT book for you (watch out friends - it's all you're getting for Christmas!).  With 52 Meat Free meals there's one recipe for every Monday of the year. Launched as part of Sir Paul McCartney's Meat Free Monday campaign, The McCartney's share their favourite family meals as well as calling in help from some famous friends.

Sir Paul started Meat Free Monday in the UK in 2009 to promote the health, environmental and financial benefits of not eating meat one day of the week. The movement now boasts sister campaigns in 22 countries including Meat Less Mondays in the US.

All proceeds from sales of the book go to Mary, Stella and Sir Paul McCartney's Meat Free Monday Campaign. Get your copy here and here.

Dhal (Indian for lentils and pulses made as a stew) has always been a staple part of my life. My mom makes dhal once a week and always asks "which one shall we have?" A warm feeling is aroused and taste buds start tingling at all the possibilities. And this is the beauty of dhal. You have so many options. Our pantry is brimming with jars of all kinds, from kala chana (black chickpeas), moong dhal (mung beans), masoor dhal (split red lentils), motte and motti dhal (mixture of brown lentils). I could go on and on. Overall dhal is simple to make, the hard bit is choosing which one! 

So I am a crème brûlées junkie. The one who looks at the dessert menu first before looking at the mains, to see if it is on the chef's repertoire. So imagine my delight and confusion when I saw that The Tasting Table had featured a sweet corn crème brûlées. I had to try it, and man was it delish! 

With a subtle, but present hint of roasted corn bouncing around with the creamy sweetness we associate with this bit of heaven in a pot, I had to share with you this recipe that had me in a delightful giddy.

I would recommend using berries that are in season, as those taste the sweetest.

 Photo NY Times

Watch the video that inspired TCC's Meat Free Monday here. 

As the loud chatter consumed the room, a voice broke through the wall of noise"This burger is Amazing! How did you make it?" I smiled as I welcomed the idea of Meat Free Mondays and my first-time recipe.

This deceptive creature the Andean Quechuas call kinwa--known to us as quinoa--has been considered the gold of the Incas some 4,000-6,000 years ago. Deceptive in its form, as a grain, it belongs to a family outside its appearance. Belonging to a family in which beets and tumbleweed are its cousins, quinoa's psuedocereal nature has added essential amino acids, phosphorous, calcium and iron, and is a great source of protein. 

The "superfood" of all superfoods for many, this 'grain' has also reiterated itself as a super player in the economic and cultural evolution  [cyclical] of the very people whose ancestors domesticated this plant through its reincorporation into the Andean market [national and global]. 

And as the guests tuck into the smorgasbord of pies, in season veggies, cakes and quinoa, these little 'grains' stand out of the crowd to take their place as simply 'SUPER!'