In this weekly series we have been discussing the benefits of a vegetarian diet including:better health, animal rights, food safety, public health , frugal living, global food crisis and the immense contribution of meat/livestock production to climate change/resource depletion PDF
Now, It’s Not Personal! But like it or not, meat-eating is becoming a problem for everyone on the planet.
The standard diet of a person in the United States requires 4,200 gallons of water per day . A person on a vegan diet requires only 300 gallons a day.
It takes, on average, 28 calories of fossil fuel energy to produce 1 calorie of meat protein for human consumption, [whereas] it takes only 3.3 calories of fossil-fuel energy to produce 1 calorie of protein from grain for human consumption
One ton of methane, the chief agricultural greenhouse gas, has the global warming potential of 23 tons of carbon dioxide. A dairy cow produces about 75 kilograms of methane a year, equivalent to over 1.5 [metric] tons of carbon dioxide. which is why atmospheric concentrations of methane increased by 150 percent over the past 250 years, while carbon dioxide concentrations increased by 30 percent.
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 many advantages of a less meat diet, we also do some cooking, share recipes and listen to great Beatle/McCartney music!
Celebrating Cinco de Mayo is an easy decision for me. I realize it's a bigger holiday here than in Mexico but it doesn't take much for me to enjoy getting together with friends and sharing one of my favorite cuisines and good times. Yes, you can have a meatless Cinco de Mayo even though it comes on a Thursday!
![MANGO MARGARITA Pictures, Images and Photos](http://i837.photobucket.com/albums/zz292/twisters_bar/Mango-Margarita.jpg)
MANGO MARGARITA
There's no better way to start a celebration than with a margarita!
serves 4
1 (10-ounce) bag frozen diced mango
1/4 cup fresh lime juice
2/3 cup tequila (preferably silver, 80 proof)
2 tablespoons Cointreau or other orange liqueur
2 tablespoons superfine sugar
2 cups ice water
Put all the ingredients into a blender and blend until smooth.
![Tortilla Soup garnished with avocado. Pictures, Images and Photos](http://i286.photobucket.com/albums/ll118/soupy8808/TortillaSoup.jpg)
CHILLED TORTILLA SOUP
It doesn't get easier than this starter. Serves 4
1 spray(s) cooking spray
2 medium corn tortilla(s), halved and cut into 1/4-inch strips
1 medium onion, diced
1 Tbsp chili powder
1 tsp Ground Cumin Seed
46 oz mixed-vegetable juice, spicy, chilled
2 Tbsp red wine vinegar
Preheat oven to 400ºF. Spread tortilla strips on a nonstick baking sheet and bake until crisp, about 10 to 12 minutes. Set aside to cool.
Meanwhile, coat a nonstick skillet with cooking spray. Add onion and cook over low heat until soft, about 5 minutes, adding a little water if onion sticks. Stir in chili powder and cumin; cook 1 minute more.
Transfer onions to a large bowl and stir in vegetable juice and vinegar. Ladle soup into 4 bowls and serve with tortilla strips. Yields about 2 cups of soup per serving. (Note: Create your own version of this soup by adding diced cucumbers, avocado, cilantro or fat-free sour cream.
![Tamales Pictures, Images and Photos](http://i114.photobucket.com/albums/n272/joninewman/IMG_9244.jpg)
GARDEN VEGETABLE TAMALES
Traditional tamales are made with a corn masa dough. These garden vegetable tamales have the traditional masa dough, and the vegetarian filling is made with fresh corn, tomatoes, green onions, cilantro and cheese. The smoky corn flavor of the masa dough contrasts nicely with the sweet fresh corn.
Yields about 16 medium tamales
1 package dried corn husks
3 cups masa harina cornmeal
1-2 cups vegetable stock
4 tablespoons vegetable shortening
1/2 teaspoon salt
2 tablespoons vegetable oil
1 large tomato, chopped
5 green onions, chopped (white and green parts)
3-4 ears of corn on the cob
1 teaspoon cumin
1 teaspoon sugar
1 tablespoon aji amarillo paste or other chili to your taste (optional)
2 tablespoons chopped fresh cilantro leaves
1/2 cup crumbled queso fresco cheese (found in most supermarkets) (optional)
Salt and pepper to taste
Place corn husks in a large pot and completely cover with hot water. Soak corn husks for 30 minutes to an hour to soften.
Carefully cut corn from the cob using a sharp knife or a corn stripper. Set aside.
In a medium bowl, mix masa harina with a pich of salt and 1 1/2 cups of vegetable stock. Add shortening and work into mixture with your fingers. Add more vegetable stock in small amounts, kneading after each addition, until you have a smooth, soft dough. Dough should be moist and a little sticky, not stiff.
Add vegetable oil to a heavy skillet and sauté tomatoes, green onions, cumin, and sugar over medium heat. Cook until most of the water is evaporated and vegetables are soft and fragrant, about 10 minutes. Stir in fresh corn and sauté 2 more minutes, seasoning with salt and pepper to taste. Remove from heat and stir in cilantro leaves and cheese if using.
Drain corn husks. Spread a corn husk out flat. Place about 3 tablespoons of masa harina dough in the middle of the corn husk, and use your fingers to press dough into a 2 inch by 3 1/2 inch rectangle. Top dough with 1 1/2 tablespoons of the corn and tomato mixture. Place another 2 tablespoons of masa on top. Fold sides of corn husks in over the filling, then turn pointed ends up to the middle, then fold top flap down, making a little package (see How to Wrap a Tamale). Tie tamales with a strand of corn husk or twine to secure the corn husks around the filling. To make larger tamales, you can overlap 2 corn husks and use them together to wrap the tamale.
NOTE: if your corn husks are small you don't need to fold over both ends, just leave the wide end open. the filling will not come out as it steams.
Steam the tamales: Bring 1-2 inches of water to boil in a steamer pot, or in a large pot with a colander or steaming basket set into it. Fill the colander or basket with one layer of tamales (you can stand them up or lay them flat)..(you may have to steam them in batches). The tamales should be above the water - they are cooked by the steam only. Cover the tamales with a dish towel and the pot lid and steam them for 30-40 minutes, being careful to add water to the pot when necessary.
Remove tamales and serve warm. Tamales can be reheated in the microwave. They can also be frozen - reheat them by steaming them for 15-20 minutes, or by heating them in the oven, wrapped in foil.
![flores de calabaza Pictures, Images and Photos](http://i272.photobucket.com/albums/jj200/cziamandanis/zucchini-flower-squash-blossom-basket.jpg)
flores de calabaza
This diary began with a call from a friend who said she had just picked up her CSA box and it included a huge amount of zucchini squash blossoms, said she would share them in exchange for some recipes. My kind of friend. Thanks Gabbi!
![Gabbi's Squash Blossom Enchiladas Pictures, Images and Photos](http://i266.photobucket.com/albums/ii248/freedlvry/photo-181.jpg)
SQUASH BLOSSOM POBLANO ENCHILADAS
If you can't get some squash blossoms just use some sliced zucchini, it works well in these recipes.
1 recipe Poblano Pesto (below)
1 T olive oil
1 onion, halved lengthwise and then sliced
2 cloves garlic, chopped
1 poblano, seeded, cut into strips
10 or more squash blossoms, cut in half
12 corn tortillas
3 1/2 cups monterrey jack (or manchego) cheese
Heat oven to 350 degrees.
Brush corn tortillas with very slight amount of olive oil. Place in oven as it heats.
Saute onion, garlic and poblano peppers in olive oil until onions are translucent. Add squash blossoms and saute for about 1 minute to release oils and aroma. Remove from heat.
Remove tortillas from oven. They should be just warm enough to be pliant and not tear when you assemble the enchiladas.
Brush a casserole dish with oil or spread a small amount of tomato sauce(below). Fill each tortilla with one large spoonful of the vegetable mix and 1/4 cup cheese. Top assembled enchiladas with poblano pesto. Sprinkle 1/2 cup cheese on top. Bake for 15 minutes or until cheese is melted.
Poblano Pesto Sauce
1/4 cup pumpkin seeds
1 poblano pepper
1/2 cup cilantro
1/2 cup olive oil
1/2 lime, juiced
Toast pumpkin seeds in small, lightly oiled saute pan until they pop and brown slightly. Blister whole poblano in 1 teaspoon of olive oil. Turn the pepper until all sides are blistered and soft, but not charred. Remove from heat, let cool, peel and seed. Combine all ingredients in food processor and blend. Adjust according to your tastes. You might need more or less olive oil, lime juice, etc. You can also add heavy cream to this to create a poblano cream sauce.
Tomato sauce:
* 2 tablespoons olive oil
* 1/2 small onion, diced
* 1 large green chili, roasted, peeled, and seeded (I used mild Anaheim… use whatever you prefer)
* 1 teaspoon ground cumin
* 1/2 teaspoon marjoram
* 1 – 14 ounce can of roasted diced tomatoes, with the juice
* 1/2 teaspoon sugar or agave nectar
* 1 teaspoon salt
To make the sauce:
1. In a large, heavy bottom sauce pan, saute onion in olive oil over medium heat until soft – about five minutes. Add remaining sauce ingredients, bring up to a simmer, and remove from heat.
2. When mixture has cooled a bit, taste and adjust salt if necessary. Blend the sauce with an immersion blender until smooth or regular blender.
![Gabbi's Squash Blossom Quesadillas Pictures, Images and Photos](http://i266.photobucket.com/albums/ii248/freedlvry/photo-180.jpg)
QUESADILLAS DE FLOR DE CALABAZA
:
10-12 fresh squash blossoms
12 corn tortillas
1/2 red onion
2 sprigs, about 1 Tablespoon pungent herb such as epazote, racao/culantro or cilantro
1 ear of corn husked, kernals removed, or about 3/4 cup frozen corn thawed
1/2 pound, about 6 quarter-inch thick slices asadero, quesillo Oaxaca or mozzarella cheese
olive oil
salt to taste
Prepare blossoms by removing stamen and stems. Gently wash under cold water and pat dry. Chop the blossoms, red onion and pungent herb so they are uniform in size, similar to the corn. Heat one teaspoon olive oil in a pan. Add onions and saute until aromatic and slightly translucent, about 2 minute on medium-high heat. Add corn, blossoms and herb and sautee for another 2 minutes, promptly remove from heat. The goal is for the veggies to be tender but slightly crisp. Salt to taste.
Slice cheese into six, quarter-inch thick pieces, they should fit with a bit of room around the edge of the tortilla. Brush each tortilla with some olive oil. Place a slice of cheese and about 2 tablespoons of the sauteed vegetable between two tortillas. Grill on a griddle on medium-high heat for 3 minutes on each side, until tortillas become speckled brown and the cheese is melted.
Serve immediately with salsa, beans or avocado.
![zucchini & corn quinoa taco salad Pictures, Images and Photos](http://i657.photobucket.com/albums/uu296/sbrashear/food/ZucchiniandCornTacoSeasonedQuinoaSa.jpg)
ZUCCHINI CORN QUINOA TACO SALAD
serves 3-4
1 cup quinoa
2 cups water
1 package taco seasoning or 2Tbs or to taste taco seasoning..recipe below
1 ear corn (grilled and kernels cut from cob)
1 cup zucchini (grated)
1 cup black beans
1 jalapeno (sliced)
1 green onion (sliced)
1/4 cup cilantro (chopped)
1 tablespoon oil
1 lime (juice)
salt and pepper
1/4 cup Cotija cheese, crumbled (optional for vegan)
Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Rinse than simmer the quinoa in the water along with the taco seasoning until the water is absorbed, about 20 minutes.
Mix the quinoa, corn, zucchini, black beans, jalapeno pepper, green onion and cilantro in a large bowl.
Mix the oil, lime juice, salt and pepper in a small bowl.
Toss the salad in the dressing and serve garnished with cotija cheese if using.
![truffles Pictures, Images and Photos](http://img.photobucket.com/albums/v24/estjar/a729212e.jpg)
MEXICAN TRUFFLES
An easy no cook truffle. Make sure you chop or shave the chocolate as fine as possible since you won't be melting it. Makes 12-16
4 ounces semi-sweet chocolate, very finely chopped
1/3 cup powdered sugar
1/3 cup almond paste
1 Tbsp strong coffee (use prepared coffee here)
1/2 tbsp melted butter or use Earth Balance for vegan
1/4 c cocoa powder
1.5 tsp cinnamon
1. In a large bowl, combine the chopped chocolate, sugar, almond paste, coffee and melted butter. Stir with a wooden spoon until it comes together and forms a smooth paste.
2. Combine the cocoa powder and cinnamon in a shallow bowl or pie tin.
3. Using a teaspoon, scoop up small balls of the truffle mixture and roll it into a ball in between your hands. Roll the truffle in the cocoa-cinnamon mixture, and place it on a baking sheet or plate.
4. Repeat with remaining truffle mixture and cocoa powder. Refrigerate the truffles for 2 hours before serving. If you are making these ahead of time, transfer the chilled truffles to an airtight container in the refrigerator so they don’t get too dry or absorb other odors. Allow to sit at room temperature for 10 minutes before serving.
"The Back Seat of My Car" Paul McCartney "we may end up in Mexico City
"You Got to Hide Your Love Away" The Beatles
What have you all been cooking? Please share your recipes and Beatle/McCartney music here!