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, resource depletion, food and water insecurity and the immense contribution of livestock/meat production to climate change/resource depletion.
One simple choice you make has the power to significantly reduce greenhouse gas pollution, save water and land resources, combat world hunger, improve your health and create a kinder world. Want to know how? Watch this brilliant message illustrating the advantages of eliminating/reducing meat consumption..
As Bill McKibben has said: Climate Change can not wait. We all have to be involved in the solution to reducing greenhouse gas emissions.
The fastest and most effective way for you to reduce your greenhouse gas pollution is to eliminate or reduce your consumption of meat and animal products.
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!
As a Floridian I am stunned by the news that conservative Escambia County in the very red Florida panhandle is the newest community to join the Meatless Monday campaign. Kudos to Escambia County!
I spent the holidays getting some much needed R&R and continuing a family tradition by spending the holidays in an old Florida beach house on Clearwater Beach. Clearwater Beach has a small beach town feel and once you're there there's no need to drive. I needed to chill and the beach was the perfect place. Hope the following pics help you to find some moments of peace.
Sunset is always the highlight of the day at Clearwater Beach and the best place to watch is Pier 60.
I always love taking the beach hike over to Caladesi Island State Park. Caladesi Island is accessible only by boat, ferry or long beach hike from Clearwater.
Honestly, I haven't been doing very much cooking, just hanging out at the beach. But, I put together some recipes that are easy and fast if you're cooking in a small temporary vacation kitchen. Some work well as football or hockey watching snacks too.
CHIPOTLE SAUSAGE STUFFED POTATO SKINS
Makes about 10-12 depending on size of potatoes. Don't blame me if you become addicted to these babies.
20 small red potatoes (not the baby ones, those are too small)
some vegetable or canola oil
salt and pepper
1 package Chipotle sausage (I love Field Brand) They are grain based and so yummy
cilantro or scallions for garnish
Preheat your oven to 425 degrees F. Wash your potatoes and place them onto a rimmed cookie sheet. Drizzle with 1-2 tablespoons of oil and season with salt and pepper. Toss n' roll it all around, coating each potato, and when the oven is ready, pop 'em in and let them roast for 30-40 minutes or until they are fork-tender. Set them aside to cool.
In a large frying pan, place about 1 tablespoon of oil over medium heat. Remove the chipotle sausage from its casing and cook it in the hot oil, breaking it up as you go.
Adjust the heat so you don't burn the sausage. When the potatoes are cool enough to handle, slice them in half. Using a melon-baller, a small cookie dough dispenser, or a teaspoon, carefully scoop out the potato innards leaving at least 1/4-inch of the flesh behind. Drop the removed bits of cooked potato into the pan with the sausage as you work, continuing to break it all up and incorporate it as you go. Return the heat to medium if necessary. Continue working until each potato skin is carved out and all the sausage and potato has been incorporated and thoroughly heated through.
Stuff each potato skin with some of the sausage mixture until each skin is full and all the sausage mixture has found a home.
Garnish with cilantro or chopped scallions and serve with Tofutti sour cream.
VEGAN CHIPOTLE SAUSAGE HASH
Because these sausage are my new love. Serves 4 for breakfast, brunch or a light dinner.
2 TBSP peanut oil (or olive oil)
5 cups waxy potatoes - 1" dice (about 2 pounds, skins on)
1 cup chopped onion (about 1/2 of a large onion)
2-4 cloves of garlic, minced
1/2 package (2 sausages) of Field Brand Chipotle sausage
salt and pepper to taste
1/4 cup chives, rough chopped
Put the oil in a large skillet (like a fryer) over medium heat. When the oil is hot, carefully place the potatoes in the pan. Ensure they have good contact with the pan, but don't mess with them too much. You want to get a good crust going. Leave 'em alone until the edges begin to brown and the potatoes release from the pan, about 10 minutes.
Continue cooking, gently turning the cubes to brown all sides but moving them as little as possible. Add more oil if you need to (I didn't) to prevent the potatoes from sticking. If they are getting too much color, turn the heat down a bit. Cook 'til they are tender and golden, about 20 minutes.
Turn the heat up a bit to begin crisping the potatoes and add the onion and garlic. Remove the sausage from the casing and put that into the pan at the same time. Cook, stirring gently to break up the sausage, until the onions are soft and the sausage is heated through.
Add salt and pepper to taste. Add most of the chives (reserving some for garnish)l and stir another minute or two.
Serve immediately, garnished with remaining chives.
TROPICAL BANANA COCONUT PANCAKES
Great for any time of day and gluten free! Serves 3-4
10 tablespoons rice flour
4 teaspoons sugar
2 eggs (organic free roaming)
1 pinch salt
2/3 cup coconut milk (lite is fine)
4 tablespoons butter (I use Earth Balance)
1 banana, sliced
blueberries (optional)
Blend the first 6 ingredients together until a smooth consistency.
Pour pancake mixture into the hot pan.
Whilst the one side is cooking add slices of the banana and blueberries if using to the uncooked side.
When ready to flip, flip over and cook and seal.
Serve with honey or maple syrup.
TROPICAL QUINOA and BLACK BEAN SALAD
Healthy & delish main dish salad. Serves 2
1/2 cup quinoa
1 cup water
1/4 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
1/8 teaspoon salt
Pinch of cayenne pepper
1 small mango, diced or sub pineapple
1 small red bell pepper, diced
1 cup canned black beans, rinsed
2 scallions, thinly sliced
Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.
When the quinoa is finished cooking, add to the mango mixture and toss to combine.
PASTA with CREAMY AVOCADO SAUCE
For avocado lovers. Serves 3-4
12 ounces bucatini (also known as perciatelli or rotini)
5 cloves garlic, to taste
1 large lemon, juiced plus lemon zest to garnish
2 medium sized, ripe avocados, pitted
3/4 cup fresh parsley
1 teaspoon salt, with more added to taste
freshly ground black pepper, to taste
Bring a large pot of water to boil. Toss in some salt. Cook pasta according to package directions, al dente. Drain, reserving 1/2 cup pasta water.
Make the sauce by placing garlic cloves and lemon juice into a food processor. Process until smooth. Add in the avocado, parsley, and salt. Process until smooth and creamy.
Pour sauce over pasta, adding a bit of pasta water if necessary to make it looser. Taste for salt. Garnish with lemon zest and black pepper.
"Wait" The Beatles
"Cut Me Some Slack" Paul McCartney Nirvana reunion at the concert for
Sandy Relief 12-12-12
What have you all been cooking? Please share your recipes and fave Beatle music here!