If we’re friends, or you just know me from my blog or my socials, you’ll know I’m vegan and I’m very bloody worried about the climate, what we’re doing to the planet and the future we are leaving our children/grandchildren, nieces and nephews/children of our friends {by looking at it that way, we’re including everyone – not just those of us who are parents!}.

The simplest and most immediate thing we can do as individuals to have an effect on climate change {which, to be honest, can feel insanely overwhelming most days!} is to stop eating animals and animal products.

No Meat May sets the challenge to each of us to go a month without meat. This is easy in our home because I’ve been vegan for almost 4 years and vegetarian for about 5 before that. A lot of people I know, however, wonder what on earth they will eat if they aren’t eating meat and dairy. So I decided to share 1 recipe every day for the month.

roast butternut squash & sage risotto

If you’ve known me for a while, you knew risotto wasn’t far away. I’ve shared my one pot risotto recipes in the past. They are autumn/fall and winter staples in our home. Easy to make, great for leftovers or bulk meal prep, and taste better as the flavours develop.

This one is from another absolute favourite spot for vegan recipes – Cupful of Kale.

Roast butternut squash and sage risotto? You had me at hello! I love sage. To me it is the flavour of cooler months. I can almost smell it through my laptop!

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Don’t forget to take a photo and tag me {insta @bumpyroadtobubba} if you’re playing along! #veganmjnomeatmay #mj11of31 #nomeatmay #31recipes #veganfortheplanet #vegafortheanimals #veganforthekids #veganforthefuture #easyrecipes #tasty #doitfortheplanet #doitfortheanimals #doitforthekids #actNOWforfuture #challenge #youcandoit