In this weekly series we have been discussing the benefits of a vegetarian diet including: better health, animal rights, public health, food safety, frugal living, global food crisis and the staggeringly huge contribution of meat/livestock production to climate change/resource depletion.
Macca's Meatless Monday/Meatless Advocates is a solution oriented activist group, with solutions for some of the most pressing issues of our time including: climate change, global food/water insecurity and public health. Here we don't just talk about the severity of the crisis. Armed with knowledge about how our actions can contribute we become part of the solution.
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 less meat diet we also do some cooking, share recipes and listen to great Beatle music!
Last week I traveled to New York City and Washington DC on a trip sponsored by the MIT Climate CoLab, a project of The MIT Center for Collective Intelligence. I was chosen to participate for submitting a winning proposal to their Climate CoLab contest entitled The Planet Or Your Plate: mitigate climate change by going meatless.
The purpose of the trip to New York was to present our proposals at the United Nations to Brice Lalonde and Elizabeth Thompson, executive coordinators for the upcoming United Nations Rio+20 Conference. What can I say..they were receptive, asked hard questions and seemed interested in strengthening and supporting our proposal. The travel to DC was to present to the Natural Resources Committee of the Congress and we were treated to a meeting with Rep. Ed Markey who is a personal hero of mine.
I will write more about the trip and presentations. Just wanting to thank you all for your support and to let you know that I am back and it was beyond my dreams as to access to decision makers. I look forward to continuing/strengthening my work with the MIT CoLab and to working with the UN to further this crucial issue.
On the trip we were treated to wonderful hospitality by the sponsors of the Climate CoLab including many delicious meals. They even thought to order some lovely box dinners for our train ride from NYC to DC. Of course our trip was jam packed with activity so we didn't have time to visit some of my favorite New York City vegetarian restaurants. So instead I have gathered some recipes from two of my faves ; The Candle Cafe and Candle 79 and will share them with you today.
Candle Cafe started as a health food and vitamin store. It has evolved into a much loved Manhattan vegan restaurant that also has a sister fine dining place, Candle 79. They serve local, fresh food, all the while being eco-conscious and green. And then there is the food.
CARROT GINGER SOUP with MISO
This soothing flavorful soup is from the Candle Cafe..serves 4-6
1 Tbsp olive oil
3 medium onions, peeled and chopped
5 cups of vegetable broth
6 large carrots, peeled and chopped
3 tablespoons finely grated fresh ginger
1 teaspoon ground cinnamon
1 teaspoon ground coriander
pinch of cayenne
sea salt and freshly ground pepper, to taste
In a large, heavy bottomed stockpot, heat olive oil. Add onions and sauté for about 7 minutes, or until golden.
Add the broth, a cup of water, the carrots and 2 tbsp of ginger. Bring to a boil then reduce heat and simmer, partially covered, for about 20 minutes, or until carrots are tender.
Remove pot from heat and cool for about an hour (if you don’t have an hour, be sure to puree the soup in small batches to prevent heat-related blender accidents…)
Puree the soup in a food processor or blender or use an immersion blender. Add the remaining ginger, cinnamon and coriander and blend again until very smooth. Serve warm or cold with a dollop of miso tahini dipping sauce and chopped scallions or chives.
Miso Tahini Dipping Sauce
1 c sweet, white miso
1 c water
1 c grated carrot
1 tbsp grated fresh ginger
3 tbsp tahini
Puree miso and water in a blender or food processor. Whisk in tahini until incorporated. Mix in carrots and ginger. Store refrigerated up to 1 week.
CANDLE CAFE'S FAMOUS GREEN SPLIT PEA SOUP
This is soup season so wanted to show this recipe. How can such a simple, easy and economical soup be famous? A full nourishing meal in a bowl...serves 4-6
2 ½ c dry split peas, washed and picked over
6 c water
1 large onion, minced
3 carrots, peeled and chopped
2 celery, chopped
pinch of:
rosemary
thyme
oregano
black pepper, fresh
salt to taste
In a large pot, add the split peas, water, onion, carrot, celery and herbs. Do not add salt until the peas are cooked. Bring to a boil and reduce to a simmer. Simmer the soup until the peas and vegetables are very tender, about an hour. The peas should be falling apart.
When they are done, you can do one of few things.
1) Leave the soup rustic and season to taste with salt. It will need quite a bit.
2) Whisk the soup with a whisk until the peas are smooth, but you still have the chunks of vegetables. (This is what I did). Season to taste with salt.
3) Blend the entire soup so all the vegetables are blended, not just the peas. Again season to taste with salt.
Serve with croutons.
You can make croutons by cubing (1/4 inch dice) stale bread and cooking them in a saute pan in some olive oil with herbs and garlic. Saute the bread until they are golden and crispy. You can also toss the bread with the oil, herbs and garlic and bake them until they are crispy in a 350 oven.
SMOKED PAPRIKA HUMMUS
This Candle Cafe recipe is a go to light meal and snack for me. The smoked paprika gives this hummus a depth of flavor that takes this above the ordinary.
1 cup dried chickpeas, or 2 (15.5-ounce) cans chickpeas, drained and rinsed
2 large cloves garlic, minced
1 teaspoon freshly squeezed lemon juice
1⁄4 teaspoon cayenne pepper
2 teaspoons smoked paprika, plus more for garnish
1⁄2 teaspoon sea salt
1⁄2 teaspoon freshly ground pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1⁄3 cup extra-virgin olive oil, plus more for garnish
1⁄3 cup tahini
Optional garnishes: roasted red bell peppers, roasted garlic, lemon slices, olives, mint or parsley sprigs
Makes about 3 cups
If using dried chickpeas, put them in a saucepan or bowl and add cold water to cover by about 2 inches. Soak in the refrigerator for at least 6 hours or overnight. Drain and rinse.
Put the chickpeas in a saucepan and add cold water to cover by about 2 inches. Bring to a boil, decrease the heat, cover, and simmer until the chickpeas are tender, 50 to 60 minutes. Drain and let cool, reserving 1⁄4 to 1⁄2 cup of the cooking water.
Combine the chickpeas, garlic, lemon juice, cayenne, paprika, salt, pepper, parsley, olive oil, and tahini in a bowl and stir to mix well. Transfer the mixture to a food processor fitted with the metal blade and process until well mixed. Add 1⁄4 cup of the reserved cooking liquid (or water or vegetable stock if using canned chickpeas) and process until smooth and almost fluffy. Add more liquid if necessary. Scrape down the sides of the bowl once or twice. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
To serve, drizzle a bit of olive oil over the hummus and sprinkle a bit of paprika. Serve with pita triangles or cut fresh veggies.
BLACK BEAN BURGERS
This awesome burger adapted from the Candle Cafe has a smokey southwest taste...fantastic with avocado.Makes 8 burgers
4 cups cooked black beans
1 cup peeled, finely diced carrots
1 cup shredded or finely chopped onions (preferably sweet variety)
1 cup diced red bell pepper
1 cup diced green bell pepper
1/4 cup diced scallions (green parts only)
1 teaspoon kosher salt
3/4 cup cornmeal
1 teaspoon ground cumin
1 tablespoon paprika (I use smoked paprika)
1 chipotle chili in adobo sauce, minced fine (optional but I love it)
1 cup chickpea flour
1 1/2 teaspoons fresh lemon juice
1/2 cup chopped cilantro
1/2 cup olive oil
note: if you like a crust on your burgers quickly dip the burgers first into some unsweetened soy milk and then into some extra cornmeal before frying.
1. If using canned beans, simmer the beans in 5 cups water for 1/2 hour to soften. Drain the beans, reserving 1 cup of liquid. If using beans cooked from dry beans, there is no need to cook further. Drain and save 1 cup of cooking liquid. Puree 1/2 cup of the beans and set aside.
2. In a large bowl, mix together all the vegetables, spices, salt, cornmeal, chickpea flour, lemon juice, chipotle chili, and cilantro. Add the pureed and whole beans and stir in, mashing gently. Add some of the served cooking liquid if mixture is too dry. Form into 8 patties.
3. Heat 1/4 cup olive oil in a large skillet. Add 4 burgers and cook on medium heat till you get a nice crust on both sides. Keep burgers warm on a wire rack in a 200F oven. Repeat the step with remaining oil and burgers.
CANDLE CAFE'S PARADISE CASSEROLE
According to Joy Pierson, co-owner of Candle Cafe, Paradise Casserole has
been one of the most popular dishes served at the restaurant over the
years. It is a delicious concoction of cinnamon-scented sweet potatoes layered
with spicy black beans and millet. This is wonderfully hearty, loaded with
complex carbohydrates, vitamins and protein. Enjoy! Serves 4-6
4 sweet potatoes
1 tablespoon sweet white miso
1 teaspoon umeboshi vinegar (can substitute a mixture of red wine
vinegar and soy sauce)
2 teaspoons ground cinnamon
1 1/2 cans cooked organic black beans, rinsed and drained
1 1/2 cups millet
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1/2 finely chopped onion (yellow or white)
1 teaspoon cumin
1-inch piece of kombu or other seaweed, rinsed
pinch of crushed red pepper
pinch of salt
Preheat oven to 350 degrees. Bake the sweet potatoes for one hour, or
until fork tender. When cool enough to handle, remove the cooked
potatoes from their skins, place them in a large mixing bowl and mash
with a potato masher until smooth. Combine the miso, vinegar and
cinnamon with the potatoes.
Drain the black beans and place in a large stockpot. Add water to cover
by 2 inches. Add the rinsed kombu, cover and simmer for 45-60 minutes,
or until tender Drain and set aside, removing the kombu.
While the beans are cooking, put the millet and 3 ½ cups of salted water
in a large pot. Bring to boil, cook 25 minutes or until the water is
absorbed.
In a separate pan, heat 1 tsp of olive oil and sautee the garlic, onion,
cumin and crushed red pepper with salt until just tender. Mix with the
cooked black beans.
Spray or lightly oil a 3 qt. casserole dish or a 9" x 13" baking dish. Spread
the millet over the bottom of the pan, and then spread the black bean
mixture in an even layer over the millet. Add the sweet potato mixture
over the black beans in an even layer.
Bake the casserole for 40 – 45 minutes. Remove from the oven and let
cool a bit before serving.
SPICEY TOFU SCRAMBLE
This from the Candle Cafe brunch menu makes a great weekend lunch at our house. Serves 4-6
1 tablespoon extra-virgin olive oil
1 onion, diced
1 green bell pepper, seeded, deveined, and diced
1/2 red bell pepper, seeded, deveined, and diced
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 teaspoon coriander
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon dried thyme
Pinch of cayenne
1/4 teaspoon sea salt
Freshly ground black pepper
2 pounds firm tofu, drained of excess water
1. In a sauté pan, heat the olive oil and add the onion and peppers. Cook until softened, about 5 minutes.
2. In a small bowl, mix together the cumin, turmeric, coriander, chili powder, paprika, thyme, cayenne, salt, and pepper, and set aside.
3. Crumble the tofu into bite—sized pieces with a fork and add to the sauté pan. Sprinkle the spice mixture over the tofu to coat and sauté for about 5 minutes. Serve at once with the home fries recipe below.
YUKON GOLD and SWEET POTATO HOME FRIES
Perfect with the scramble above.
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 red bell pepper, seeded, deveined, and diced
1 jalapeño pepper, seeded and diced
4 to 5 Yukon Gold potatoes, peeled and cut into 1inch dice
1 sweet potato, peeled and cut into 1 inch dice
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sea salt
Freshly ground black pepper
In a sauté pan over medium heat, heat 1 tablespoon of the oil. Add the onion and peppers and cook until the onion is softened, about 5 minutes. Add the remaining oil, then add the potatoes, oregano, thyme, salt, and pepper to taste. Lower the heat and continue to cook, stirring often, until the potatoes are nicely browned, 20 to 25 minutes. Serve at once.
"New York City" John Lennon
"See The Changes" Paul McCartney on the Letterman Marque NYC 7/15/09
Great to see you all this week! What have you been cooking? Please share your recipes and fave Beatle music here!