In this weekly series we have been discussing the benefits of a vegetarian diet including:better health, animal rights, food safety, frugal living, global food crisis and the immense contribution of meat production to climate change.
Here is where we get to work and celebrate climate solutions
I was inspired to create this series by former Beatle and vegetarian advocate Paul McCartney (Macca) who partnered with the Meatless Monday campaign to promote less consumption of meat. We not only discuss the advantages of less meat consumption we also do some cooking, share recipes and listen to great Beatle/McCartney music!
Today we're heading down under to Australia to join a VegPledge/VegOut 10/10/10 global work party already in progress. We'll take a carbon free virtual trip there but the benefits of the work commitment we make with them will be felt all over the world. VegPledge encourages individuals to consider ways of reducing the environmental impact of their food habits and to commit to one or more of the 15 pledges (or their own) on the VegPledge.org site . The challenge finishes on Sunday the 10th October 2010 with a carbon friendly picnic in Centennial Park, coinciding with the 350.org Global Work/Party 10/10/10 campaign. We’ll be setting up in Centennial Park (at Lachlan Reserve, south of Dickens Dr) with picnic blankets laid out in a 350 configuration specifically for our event participation photo.
I love this idea! Sounds more like a party than work to me. I'll be taking the VegPledge/VegOut pledge and I hope you will join me. Those of us on this site know that reducing consumption of meat and animal products is the fastest and most effective way of reducing our personal carbon footprint. The small carbon free steps that we all take together can add up to the movement we need to save the planet.
The carbon friendly picnic planned to conclude the VegPledge challenge sounds like great fun and they are even preparing vegpak vegan lunches which can be ordered here..
I thought it would be fun to try to replicate some of the Vegpak recipes to give us some ideas for our own carbon friendly picnic.
MEDITERRANEAN ORZO with SUN DRIED TOMATOES
our version..serves 4
* 1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
* 2 cups bagged prewashed baby spinach, chopped
* 1/2 cup chopped drained oil-packed sun-dried tomato halves
* 3 tablespoons chopped red onion or sweet onion
* 3 tablespoons chopped pitted kalamata olives
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon salt
* 1 (6-ounce) jar marinated artichoke hearts, undrained
* 3/4 cup (3 ounces) feta cheese, may omit or use vegan feta, crumbled and divided
* 1 can garbanzo beans, drained and rinsed
* Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
* Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, garbanzos and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.
ROMAINE, GRILLED AVOCADO and SMOKEY CORN SALAD with CHIPOTLE-CAESAR DRESSING serves 3-4
* 1/4 cup grated parmesan or vegan parm
* 1/2 cup extra-virgin olive oil
* 1/4 cup fresh lime juice
* 1 teaspoon minced garlic
* 1 tablespoon minced canned chipotle chiles in adobo
* 3 tablespoons vegetable oil
* 2 ears of corn, shucked
* 2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled
* 1 head romaine (1 pound), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); or use grill pan
Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
Peel avocados and thinly slice. Cut corn kernels from cobs.
Toss romaine with dressing and serve topped with avocado and corn.
RICE PAPER WRAPS with DIPPING SAUCE
serves 6
Rolls
* 12 8-inch round rice paper wrappers
* 12 leaves Boston lettuce, thick ribs removed
* 8 oz. Thai-style baked tofu, cut into 24 strips
* 1/4 seedless European cucumber, cut into thin strips
* 2 carrots, cut into thin strips
* 1 small, firm, ripe papaya (red or yellow flesh), seeded, peeled and cut into thin strips (optional)
* 1 red bell pepper, seeded and cut into thin strips
* 1 ripe Hass avocado, pitted, peeled and cut into thin strips
* 1/2 cup cilantro leaves plus sprigs for garnish
* 1/2 cup mint leaves plus sprigs for garnish
* 3/4 cup chopped salted roasted peanuts
2 limes, cut into wedges for garnish
Spicy Peanut Dressing
* 1/2 cup silken soft tofu
* 1/3 cup water
* 1/4 cup reduced-fat peanut butter
* 3 Tbs. sweet white miso
* 1 1/2 Tbs. low-sodium tamari soy sauce
* 1 Tbs. chopped fresh ginger
* 1 small clove garlic, chopped
* 1 Tbs. fresh lime juice
* 1/2 tsp. crushed red pepper
1. To make Spicy Peanut Dressing: Purée all ingredients, except lime juice and crushed red pepper, in blender until smooth. Pour into small pitcher or bowl; stir in lime juice and crushed red pepper.
2. To make Summer Salad Rolls: Fill bowl with hot water; immerse wrappers, 2 at a time, until soft, about 1 minute. Stack wrappers in 2 piles with damp paper towels between the wrappers.
3. Lay lettuce leaf on lower third of rice wrapper, lining up both edges. Arrange 3 or 4 strips each of tofu, cucumber, carrot, papaya, bell pepper and avocado in center of lettuce; top with sprinkling of cilantro, mint and chopped peanuts. Starting at closest edge, lift edges of wrapper and lettuce up and over filling, then fold in sides. Roll into tight cylinder like a burrito. Place roll, seam side down, on platter, and cover with a damp towel. Repeat with remaining wrappers. Garnish with lime wedges, and serve with Spicy Peanut Sauce.
EDAMAME HUMMUS
* 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
* 1/4 cup tahini
* 1/4 cup water
* 1/2 teaspoon freshly grated lemon zest
* 1 lemon (about 3 tablespoons), juiced
* 1 clove garlic, smashed
* 3/4 teaspooon kosher salt
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground coriander
* 3 tablespoons extra-virgin olive oil
* 1 tablespoon chopped fresh flat-leaf parsley
* Suggested serving: Sliced cucumbers, celery, and olives or serve with pita chips
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
TABBOULEH
Made with peppermint..what could be better. Delicious served in pita halves
3/4 cup bulgur
2 cups tightly packed fresh peppermint leaves
2 cups tightly packed fresh parsley leaves
1 small red onion, peeled and quartered
1 clove garlic, minced (1 tsp.)
2 cucumbers, peeled, seeded, and diced (2 cups)
1/3 cup chopped toasted hazelnuts
6 oil-packed sun-dried tomatoes, rinsed, patted dry, and minced, plus 3 Tbs. oil from jar
1/4 cup lemon juice
- Cook bulgur according to package directions. Cool; transfer to bowl.
- Pulse peppermint, parsley, onion, and garlic in food processor until finely chopped.
- Stir peppermint mixture, cucumbers, hazelnuts, sun-dried tomatoes and oil, and lemon juice into bulgur. Season with salt and pepper, if desired. Chill30 minutes, or overnight.
CHOCOLATE TRUFFLES
I love the idea of truffles on a picnic!
1/2 cup chocolate soymilk
1 12-oz. pkg. vegan chocolate chips
1/2 cup unsweetened cocoa
1.Warm soymilk until hot to the touch. Set aside.
2. Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
3. Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.
"I'm Down" The Beatles
"Come Together" The Beatles
What have you all been cooking? Please share your recipes and fave Beatle/McCartney music here!