In this weekly series we have been discussing the benefits of a vegetarian diet Including:
better health, animal rights, food safety, public health, global food insecurity, frugal living and the staggeringly huge impact of livestock/meat production to climate change/resource depletion (pdf)
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!
Kudos to Australia and Israel for joining the Meatless Monday campaign!
Today, rather than jump off the climate or fiscal cliff I'm just going to grab a Sangria and head down to the virtual border for a comforting Mexican dinner. Join me.
RASBERRY and SERRANO SANGRIA
Lots of mojo today for Jerry Stone and Treehugger. Love you guys
1 small carton of raspberries
1 small carton of strawberries
1 lime
2 apples, granny smith and a braeburn or your choice
1 serrano pepper (more if you are daring)
1 bottle of Viognier or other white wine of choice
1/2 cup of white grape juice
1/4 cup of sugar
1 can of club soda
Mint leaves for garnish
1. Finely dice both the apples and the strawberries and then cut both the lime and the serrano pepper into fairly thick slices.
2. Layer all of the the different fruits in a tall pitcher, adding a dash of sugar in between every layer. For an interesting twist, you could use honey or agave instead of plain sugar.
3. After all of the fruit has been layered, add the sliced serrano chile and the remaining sugar. Let sit for 10 minutes.
4. Add the Viognier to the fruit and sugar mixture.
5. Add the white grape fruit juice and top it all off with the club soda. Place in the refrigerator to chill.
HUEVOS RANCHERO in TORTILLA CUPS
This egg dish with the lovely Sangria above would make an elegant Mexican style brunch, lunch or light dinner.
2 tablespoons olive oil, divided
2 15-ounce cans black beans, drained
1/3 cup chopped fresh cilantro
2 teaspoons ground cumin
1 teaspoon jalepeno, finely chopped
1/2 teaspoons salt
12 6-inch-diameter corn tortillas
12 large eggs, organic, free range or preferably from your own peeps!
Accompaniments:
Queso fresco or chihuahua cheese
Diced avocado
Pico de gallo or salsa
Ancho pepper hot sauce
Preheat oven to 350°F. In a bowl, combine beans, 1 tablespoon oil, jalapeno, cilantro, cumin, and salt; mash slightly.
Spray or brush a muffin tin with half of the remaining oil. Wrap tortillas in a damp paper towel and microwave until warm, about 30 seconds (or wrap in damp paper towel, then a layer of tin foil, and bake until warm). Gently press 1 tortilla into each cup and spray or brush with oil.
Divide the bean mixture evenly and gently press into the bottom of the tortilla cups. Crack one egg into each tortilla cup over the beans, and sprinkle eggs with a pinch of salt. Bake until the egg whites are just set and yolks are still soft, about 16 minutes (the eggs will look under-done when removed from the oven but will continue to cook and set for about 3-5 minutes).
Gently lift tortilla cups from the muffin tin with a large spoon or spatula onto a serving platter or plates. Pass accompaniments on the side.
Grapefruit Watermelon Agua Fresca
For a non-alcohol brunch drink this is fab and refreshing.
7-8 cups watermelon juice (from about 1 medium or 2 small watermelons)
1 1/2 cups grapefruit juice (from about 2 large grapefruits)
Seltzer water
Ice
Dice watermelon into large chunks; in a blender, puree watermelon in batches. Line a mesh sieve with cheesecloth and strain juice into a pitcher or large measuring cup. Add grapefruit juice, and top off with seltzer water and ice.
CUMIN CORN CHILI
For a chilly night some chili! Serves 6
1 tablespoon olive oil
1/2 large onion, chopped
2 teaspoons ground cumin
1 tablespoon dried oregano
1 stalk celery, chopped
1 carrot, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 12 ounce package veggie ground round (I use frozen Boca crumbles)
1 28 ounce can whole peeled tomatoes
1 tablespoon salt
2 tablespoons chili powder
1 teaspoon black pepper
1-2 jalapeños, chopped
or
2-3 teaspoons hot sauce
or
1 habanero pepper, chopped
or
1 scotch bonnet pepper, chopped
1 15 ounce can black or kidney beans, drained & rinsed (I use Eden)
1 heaping cup frozen corn kernels
Heat the olive oil in a large pot over medium heat. Add the onion and season with the cumin and oregano. Cook for 4-6 minutes, or until the onion is tender.
Add the celery, carrots, bell peppers and garlic to the pot. Slowly crumble in the ground crumbles. Reduce heat to medium low, cover and simmer for about 5 minutes.
Mix the tomatoes into the pot. Season with the salt, chili powder, black pepper and chili peppers or hot sauce of choice. Pour in a little water if necessary to bring the chili to the desired consistency. Stir in the drained beans, bring to a boil, reduce heat to low and simmer for 30 minutes.
Add the corn and cook for 5 minutes more. Taste for seasonings and adjust to preference, and enjoy.
BAJA BUTTERNUT SQUASH SOUP
h/t homebrewed & stewed
1 1/2 pounds (1 small to medium) butternut or other winter squash
1 teaspoon canola oil
2 stalks celery, chopped
1 small onion, diced
1 carrot, chopped
1 teaspoon ground cumin
1/4-1/2 teaspoon ground chipotle chile
1/8 teaspoon ground cloves
6 cups vegetable broth
1 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 cup nonfat plain yogurt or use vegan yogurt or omit
2 tablespoons snipped fresh chives, or chopped parsley
Preheat oven to 350°F.
Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
FARMER'S MARKET VEGETABLE QUESADILLAS
Perfect with the soup above or as a quick dinner for the kids.
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped red onion
1/2 cup chopped mushrooms
1 tablespoon olive oil
cooking spray
6 (9 inch) whole wheat tortillas
1 1/4 cups shredded reduced-fat sharp Cheddar cheese (I use Daiya Cheddar)
In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
BEER POACHED PEARS with CHOCOLATE SAUCE
h/t Jerry Stone
4 medium sized red bartlett pears or bosc
1 bottle of Moylan's Orange & Black Congrats Ale or your choice a porter is good
1 cup of water
1 tablespoon of honey
1/4 cup of sugar
1 heaping teaspoon of cardamom
Chocolate Sauce
1 91% dark chocolate bar by Theo (3 oz.) or your choice
1/2 cup of whole milk or soy milk
1 heaping tablespoon of sugar
1. Wash and dry the red bartlett pears. Now, you want your pears to be ripe but still firm. The squishier they are, the more annoying it is to peal them. If they are a bit overripe, put them in the freezer for about an hour before peeling them. That will help a bit.
2. Remove the bottom of each pear. You do this for two reasons. One, so the pear can stand up when you serve it and two, so you can core the pear. Now, you don't really have to core the pear but I find the seeds can make the pears a bit bitter once they are poached.
3. Add your beer and all of the poaching ingredients to a small sauce pan, and slowly warm to a mild boil. Be careful as the beer will quickly boil over.
4. Add the pears to beer mixture and cook for about 20 minutes, until they are nice and tender.
5. To make the chocolate sauce, add the milk to a shallow sauce pan and warm it over a medium-high heat. When it is steaming but not boiling, add the chocolate bar and sugar. Reduce the heat and mix slowly until the ingredients combine.
6. Now, before you cover the pears in chocolate sauce, let them cool. Or this sauce will just melt off.
7. Enjoy!
"I'm Down" The Beatles Shea Stadium
"Don't Let Me Down" The Beatles
What have you all been cooking? Please share your recipes and fave Beatle music here!