In this weekly series we have been discussing the benefits of a vegetarian diet including: better health ,animal rights, frugal living, global food crisis, food safety and the immense contribution of livestock production to global warming/climate change. ( pdf)
Analysis from Worldwatch Institute shows that the impact of raising livestock and poultry is much greater than previously thought and actually amounts to approximately 51% of human-caused greenhouse gas emissions:
Goodland and Anhang contend, "the amount of carbon stored in livestock is trivial compared to the amount stored in forest cleared to create space for growing feed and grazing livestock."
One of the cheapest and most effective ways of mitigating climate change is eating far less meat and dairy or (better yet) eating none and adopting a full vegetarian or vegan diet. It's going to take cultural shift to do this, to be sure, but the effect is huge.
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 a vegetarian diet we also do some cooking, share recipes and listen to great Beatle/McCartney music!
Today we're heading to The Brazen Head pub in Dublin, Ireland to celebrate St. Patricks Day! The Brazen Head makes a disputed claim to be the oldest pub in Ireland and that may very well be true, it certainly is the oldest pub in Dublin dating back to 1198. We'll take a carbon free virtual trip, listen to some Irish music, drink some Irish stout and enjoy some Irish bar food which I've lightened up considerably for you.
Let's lift a pint and listen to some Irish music directly from the Brazen Head!
Are you ready for some Irish food? While I like Irish traditional food, this year I've tried to find some recipes that update the classics. The first is for a quick bread that would make a delicious St. Patricks Day breakfast or perfect for an Irish Tea.
GUINNESS QUICK BREAD
Inspired by The Best Quick Breads, by Beth Hensperger
A sweet and spicy quick bread. The magic ingredient is Guinness stout, a dark Irish beer that adds wonderful moistness and flavor.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 cup organic brown sugar
1 12-ounce Guinness or for vegan choose another Irish stout beer, minus a sip (fun for the cook!)
1/2 cup raisins
2/3 cup walnuts, chopped
1 teaspoon cinnamon
- Preheat oven to 350F. Combine all ingredients in a mixing bowl, then spoon into a greased loaf pan.
- Bake 50 minutes. Serve warm or room temperature.
Makes one loaf.
WHOLE WHEAT IRISH SODA BREAD
This bread is one of my fave Irish recipes, it's easy to make and no raising. A great everyday recipe and very healthful with a good amount of protein.
2 cups whole-wheat flour
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups buttermilk
Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray and sprinkle with a little flour.
Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.
Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife.
Bake the bread for 40/45 minutes. until the loaf is brown on top and sounds hollow when tapped. Transfer the loaf to a wire rack and let cool for about 30 minutes
VEGETARIAN IRISH STEW
Perfect with the soda bread above
4 tablespoons olive oil
3 medium leeks, cleaned and sliced (or 2 medium onions, diced)
1 cup parsnips, sliced
1 cup carrots, sliced
1 cup potatoes, sliced into chunks
1 cup turnips or rutabagas, peeled and sliced into chunks
1 cup celery, diced
4 cups vegetable stock
2 cups stout beer use Samuel Smith or another vegan stout for a vegan stew
1 cup pearl barley
1/2 cup fresh parsley, chopped
A few sprigs each fresh rosemary, fresh thyme and fresh marjoram (or 1/4 teaspoon of each dried)
Salt and pepper to taste
- In a large soup pot or dutch oven, saute leeks in the olive oil until translucent. Add the remaining vegetables and cook for a few minutes, stirring to coat the vegetables with oil.
- Add broth, stout, barley and parsley to pot. Tie together sprigs of fresh herbs with a piece of cooking string and add (or add dried herbs). Bring to a boil, then reduce heat. Simmer for an hour, or until vegetables are tender and stew has thickened, adding water if necessary. Remove herb bundle.
- Season with salt and pepper, divide among plates and serve with bread.
TWICE BAKED POTATOES WITH KALE
Here is a recipe for the updated classic Colcannon. A family friendly recipe good for any time of the year from Cooking up a Story. Vid demonstration then recipe below.
* 4 large russet potatoes, scrubbed (8 to 10 ounces each)
* 1 tablespoon plus 1 teaspoon olive oil, divided
* 1 1/2 cups thinly sliced onions (about 1 large)
* 1 cup Irish-style stout
* 1 bunch lacinato kale or Russian kale(about 3 ounces)
* 1 cup buttermilk
* 2 tablespoons butter, at room temperature
* 1/2 teaspoon mustard powder
* Salt and freshly ground black pepper
* 1 cup grated cheddar cheese
1. Preheat the oven to 400 F. Rub the potatoes with 1 teaspoon of the oil and place directly on the oven rack. Bake until they squish easily when gently squeezed, 45 minutes to 1 hour.
2. Heat the remaining 1 tablespoon of oil in a large sauté pan over medium heat. Add the onions and cook, stirring frequently until they begin to brown, about 15 minutes. Add a splash of the stout and scrape up any browned bits. Continue to cook, occasionally deglazing the pan with the stout until the onions are deep brown and nearly all of the stout is used, about 30 minutes total.
3. Tear the tough ribs and stems away from the kale and discard or use for stock. Roughly chop the leaves and add half the kale to the onions, tossing with tongs to wilt the leaves. Add the remaining kale, toss, cover, and cook until tender, about 5 minutes. Remove from the heat.
4. With a serrated knife slice off the top quarter of each potato. Use a soup spoon to scoop out the flesh, leaving a 1/4-inch-thick shell on the bottom and sides. Mash the flesh with the buttermilk, butter, and mustard powder. Gently fold in the onion-kale mixture and season with the salt and pepper. Mound the mixture into the potato shells, sprinkle the tops with the cheese, and place on a baking sheet. Bake until the cheese is melted, about 20 minutes, and serve warm as a side dish or a vegetarian main course.
MUSHROOM BARLEY PI
To celebrate PI DAY a collaborative recipe for an Irish Mushroom Barley Pie and a PI crust! Would make a lovely Irish dinner or lunch with a crunchy salad.
For Filling:
1 tablespoon unsalted butter
1/2 cup leeks, thinly sliced
2 garlic cloves, minced
5 1/2 cups mushrooms
1/2 cup dry white wine
1/2 cup pearl barley
1 cup gruyere, grated
2 tablespoons creme fraiche
1/4 cup parsley, finely chopped
1 teaspoon salt
1 teaspoon pepper
For Crust:
1 package high quality frozen puff pastry, thawed
1 egg, beaten
1 teaspoon water
pinch of salt
1. Wash, rinse, then soak barley in cold water. Let stand for 30 minutes while preparing other ingredients, then drain.
2. Boil water and barley in a medium saucepan, and salt to taste; simmer uncovered for 12 minutes or until tender. Drain.
3. Melt butter with oil in a large skillet over medium heat. Toss in the leeks, stirring frequently for 2 to 3 minutes. Add mushrooms, garlic, salt and pepper, stirring occasionally for about 5 minutes. Add wine and simmer 2 minutes. Stir in barley and let cool completely. Mix in crème fraiche, gruyere, parsley. Salt and pepper to taste.
4. Preheat oven to 375°F. Roll out puff pastry to 1/8 inch thickness. Fill pie plate with cooled mushroom mixture, leaving space at the top. Place dough over mixture and make a few slashes over the top to allow steam to escape. Combine egg, salt, and water in a small bowl. Brush pastry with egg mixture. Bake until puffed and deep golden brown, about 30 minutes.
APPLE OATMEAL CRUMBLE
From the Brazen Head menu, delicious with vanilla soy ice 'cream'
* 2 medium Rome apples or other cooking apple
* 2 tablespoons fresh lemon juice
* 2 tablespoons packed dark brown sugar
* 1/4 cup water
* 1/4 cup old-fashioned rolled oats
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon salt
* 2 teaspoons cold unsalted butter, cut into bits
* Special equipment: 4 (1/3-cup) round shallow ceramic baking dishes
Put oven rack in middle position and preheat oven to 375°F.
Peel and halve apples, then core (preferably with a melon-ball cutter). Cut apples into thin slices and toss with lemon juice and 1 tablespoon brown sugar in a bowl.
Divide apples among baking dishes, overlapping slices, and sprinkle each serving with 1 tablespoon water.
Bake on a baking sheet until apples are crisp-tender, about 20 minutes.
Meanwhile, stir together oats, cinnamon, salt, and remaining tablespoon brown sugar in a bowl until combined. Rub butter into oat mixture for topping until evenly distributed.
Sprinkle topping over apples and bake until topping is golden, 25 to 30 minutes more. Transfer dishes to a rack to cool at least 10 minutes. Serve warm or at room temperature.
"The Luck of the Irish" John Lennon
"Give Ireland Back to the Irish" Paul McCartney & Wings
What have you all been cooking? This diary was fun and no hangover! I dedicate this diary to my friend John, Slan. Please share your recipes and fave Beatle/McCartney music here.