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In this weekly series we have been discussing the benefits of a vegetarian/vegan diet including: better health, animal rights, public health, food safety, frugal living, food insecurity and the staggeringly huge contribution of meat/livestock production to climate change/resource depletion.(pdf)

PB&J Numbers:

Greenhouse Gas Emissions: 2.5 Pounds

Each time you have a plant-based lunch like a PB&J you'll reduce your carbon footprint by the equivalent of 2.5 pounds of carbon dioxide emissions over an average animal-based lunch like a tuna sandwich, grilled cheese, or chicken nuggets. For dinner you save 2.8 pounds and for breakfast 2.0 pounds of emissions.

Those 2.5 pounds of emissions at lunch are about forty percent of the greenhouse gas emissions you'd save driving around for the day in a hybrid instead of a standard sedan.

If you have a PB&J instead of a red-meat lunch like a ham sandwich or a hamburger, you shrink your carbon footprint by almost 3.5 pounds of greenhouse gas emissions.

Conserve Water: 133 Gallons

You'll conserve water at lunch too! How about 133 gallons of water conserved at lunch versus the average American lunch? To put this in perspective, five PB&Js or other plant-based lunches per month would save more water than switching to a low-flow showerhead. If you're replacing hamburgers, it should take you just three lunches to conserve more water than the low-flow showerhead.

Save Land: 24 Square Feet

Don't forget the land you save from deforestation, over-grazing, and pesticide and fertilizer pollution: about 24 square feet at lunch.

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!

We now know that reducing meat consumption is the most effective individual action one can take to reduce the worst effects of climate change and there is no better time to make a commitment to becoming a part of the solution to climate change than the first day of the New Year. You have a fresh start and can think about what would work for you. Small changes work best for some and others (like me) prefer to jump right in once we have made the decision. Either way it takes a little planning in choosing the meatless recipes you want to have on a given day and then making sure that you purchase the ingredients you will need when you do your shopping. If you're just starting out it's best to keep it simple. Select some simple recipes with ingredients you already like or buy a product such as prepared veggie burgers or even frozen veggie meals (such as Amy's) and proceed one meal at a time. If you're making the change in this New Year; I salute you. You will feel great and empowered to know that your actions are contributing to a solution to mitigating the worst effects of climate change.

Once eating meatless meals becomes a habit, it's easy to plan veggie meals even for special holidays. Today I will share some meatless recipes for a New Years Blast. Most of these recipes I selected are fantastic nibbles to go along side your favorite drinks. If you're drinking beer, champagne or even soda these snacks will keep you going way past midnight!

MONEY GREEN CHAMPAGNE
I love this take on mojitos! A refreshing, delicious way to start the New Year!

    Leaves from 8 fresh mint sprigs
    2 tablespoons organic raw cane sugar
    2 tablespoons fresh lime juice
    1 bottle chilled champagne or sparkling wine

    Using a mortar and pestle, pulverize the mint with the sugar and lime juice.
    Combine mint mixture with the champagne or sparkling wine (add slowly) and stir well.
    Strain the champagne or sparkling wine into a large pitcher and serve immediately in champagne flutes.

RED PEPPER PESTO PATE
This beautiful veggie pate can be made completely ahead of time and even the kids will like to spread this colorful pate on their favorite pita or baquette rounds. Makes a spectacular potluck offering. Serves about 20

For the white bean layer:

    2 15 ounce cans cannellini beans, drained and rinsed
    1 tablespoon lemon juice
    1 tablespoon olive oil
    1 tablespoon fresh oregano, minced or 1 teaspoon dried oregano
    2 garlic cloves, pressed

For the roasted red pepper layer:

    1 7 ounce jar roasted red bell peppers, drained and chopped
    4 ounces feta cheese, crumbled

For the pesto layer:

    2 garlic cloves
    1 cup fresh basil leaves
    1 cup Italian parsley leaves
    1/4 cup pine nuts, toasted
    3 tablespoons olive oil
    1/2 cup low-fat ricotta cheese

To complete the dish:

    1 3 ounce jar sun dried tomatoes, drained and chopped

Prepare a 10×5 inch loaf pan with a light coating of cooking spray or oil.

To make the white bean layer:

Mash the cannellini beans in large bowl.

Combine the mashed beans, lemon juice, olive oil, oregano and garlic together in a food processor or blender. Blend until smooth and season to taste with salt and pepper. Spread the white bean mixture evenly on the bottom of the prepared pan.

To make the roasted red pepper layer:

Combine the peppers and feta in a food processor and blend until smooth. Spread the red pepper mixture evenly over white bean layer in the prepared pan.

To make the pesto layer:

Pulse the garlic in the food processor until minced. Add the basil, parsley and pine nuts and pulse until all ingredients are minced and thoroughly combined.

With the food processor running, gradually add the oil to the garlic basil mixture through the processor’s feed tube. Process until smooth.

Mix the ricotta into the pesto. Spread the pesto evenly over the red pepper layer.

To complete the red pepper pesto pâté:

Sprinkle the chopped sun dried tomatoes evenly over the pesto layer.

Cover the dish with plastic wrap and refrigerate overnight.

To unmold, invert the pâté onto a serving platter. Peel off the plastic wrap and enjoy.

BLACK-EYED PEA DIP
As a southerner I gotta have black eyed peas on New Years; it's tradition and good luck! This Indian style recipe takes the peas to another level.

    1 Tbs. canola or vegetable oil
    ¼ tsp. cumin seeds
    1 16-oz. can black-eyed peas, rinsed and drained, or 1 ½ cups frozen black-eyed peas, thawed
    1 tsp. ground coriander
    ½ tsp. salt
    ¼ tsp. ground turmeric
    ¼ tsp. cayenne pepper, or to taste
    2 tsp. lemon or lime juice
    ¼ tsp. garam masala
    ½ cup finely chopped red onion
    2 Tbs. chopped cilantro

Heat oil in skillet over medum-high heat. Add cumin, and cook 10 seconds. Stir in black-eyed peas, then add coriander, salt, turmeric, cayenne, and 1/2 cup water. Bring to a boil, reduce heat to medium-low, and cover. Simmer 10 minutes, or until water has been absorbed. Stir in lemon juice and garam masala. Transfer to serving dish, and garnish with red onion and cilantro.

POTATO ANGELS
A brilliant take on deviled eggs from vegweb; better imo.

6 new potatoes, peeled and halved (choose similar size for uniform serving)
2 tablespoons olive oil
4 tablespoons vegan mayonnaise (I use veganaise..so yummy!)
1 teaspoon yellow mustard
1 to 2 tablespoons finely chopped onion
dash hot sauce
dash garlic powder
salt and pepper, to taste
dash turmeric , optional, for yellow color
paprika, for dusting

1. Preheat oven to 350 degrees F, and grease a cookie sheet. Coat all sides of each potato with olive oil. Place potatoes face down on prepared cookie sheet and bake for about 45 minutes, or until soft (but not too mushy).
2. While the potatoes are roasting, mix the rest of the ingredients (except paprika) together. When the potatoes are done, allow to cool a bit, and then use a sharp knife to cut into the flat side of each potato and then hollow it out with a spoon. You want to be left with a little cup-shaped potato.
3. Add the scooped-out potato to your mayo/mustard mix and blend well. You can then fill the hollowed out potato shells with the mixture piping it on with a cake decorating bag, or do it like he did and just blop it in there. Dust each potato with paprika.

BLACK SOYBEAN and HOISIN LETTUCE WRAPS
In Japan, black soybeans cooked in a sweet syrup (kuromame) are eaten as part of osechi ryori, the customary New Year’s meal. Black soybeans can be found at Asian markets and some specialty health food stores; if you can’t find them, substitute regular black beans. This is a fave TV watching snack at my house; goes great with beer! Thanks vegetarian times!

    1 Tbs. toasted sesame oil
    10 oz. cremini mushrooms, quartered
    1 large red bell pepper, chopped (1⅔ cups)
    2 cloves garlic, minced (2 tsp.)
    1 Tbs. grated fresh ginger
    1 15-oz. can black soybeans, drained and rinsed, or 1½ cups cooked black soybeans
    2 Tbs. hoisin sauce
    2 Tbs. rice wine vinegar
    1 Tbs. sriracha sauce
    12 leaves butter lettuce, washed and dried (from 1 head)
    2 Tbs. finely sliced green onions

1. Heat oil in skillet over medium-high heat. Add mushrooms and bell pepper, and sauté 8 to 10 minutes, or until mushrooms have released their juices and begin to brown.

2. Add garlic and ginger, and sauté 
30 seconds. Add soybeans, hoisin, vinegar, and sriracha, and sauté 2 to 3 minutes, or until soybeans are heated through and mixture is well combined.

3. Remove from heat, and scoop 1/4 cup soybean mixture into each lettuce leaf. Sprinkle each wrap with green onions, and serve immediately.

BAKED ONION RINGS
Nothing goes better with drinks than onion rings from Vegetarian Times and these are healthy too. What a way to start the new year; pass the ketchup please!

    1 cup all-purpose flour
    ¾ tsp. salt, divided
    ¾ cup tonic water
    1 cup plain breadcrumbs (I use panko)
    1 Tbs. vegetable oil
    2 medium sweet onions, cut into ½-inch-thick slices

1. Coat baking sheet with cooking spray. Whisk together flour and 1/2 tsp. salt in bowl. Whisk in tonic water, adding more, if necessary, to make pancake-like batter.

2. Combine breadcrumbs, oil, and remaining 1/4 tsp. salt in shallow bowl.

3. Separate onions into rings. Dip each onion ring into batter, shaking off excess, then dip into breadcrumbs, coating completely. Place on prepared baking sheet, then place baking sheet in freezer 20 minutes to set batter on rings.

4. Preheat oven to 450°F. Bake onion rings 7 to 10 minutes, or until they begin to brown on bottoms. Flip, and bake 7 to 10 minutes more, or until golden. Season with salt, if desired.

ROSEMARY and BALSAMIC ROASTED GRAPES and OLIVES
This Sicilian antipasto is perfect served with your fave wine. Really I could live on this.
Serves about 6

    2½ tsp. olive oil, plus more to grease pans
    2½ tsp. chopped fresh rosemary, divided
    1¼ cups walnut pieces
    ¼ tsp. kosher salt
    1 Tbs. balsamic vinegar
    ½ tsp. agave nectar
    1½ cups large red seedless grapes
    1½ cups unpitted firm black and green olives, drained and patted dry

1. Preheat oven to 350°F. Grease 2 shallow baking dishes with oil.

2. Warm 2½ tsp. oil with 1 tsp. rosemary in skillet over medium-low heat 2 to 3 minutes, stirring occasionally. Remove from heat; stir in walnuts and salt. Spread nuts in 1 prepared baking dish.

3. Whisk together vinegar and agave nectar in bowl. Stir in grapes, olives, and remaining 1½ tsp. rosemary. Spread mixture in remaining baking dish.

4. Roast walnuts 9 to 12 minutes in oven, or until golden-brown. Remove, sprinkle with more kosher salt, if desired, and cool. Increase oven heat to 400°F. Roast olives and grapes 20 to 25 minutes, or until sauce is syrupy, stirring occasionally. Cool 10 minutes, stirring occasionally. Sprinkle walnut pieces over grapes and olives, and serve warm.

HOPPIN' JOHN BOWL with RED HOT TAHINI
If you're looking for a traditional New Years entree, you can't do better than post punks kitchen Hoppin' John bowl. You'll go crazy for the tahini sauce which you'll want to use on everything! Thanks Chandra Moskowitz

For the Hoppin’ John:
1 1/2 cup dried black eyed peas, soaked in water overnight
1 tablespoon liquid smoke
3 bay leaves
1 teaspoon salt

For the Red Hot Tahini:
1/2 cup tahini
1/3 cup Louisiana Hot Sauce (like Frank’s Red Hot)
1/4 cup water (plus more as needed)
2 tablespoons nutritional yeast
1 clove garlic

For the Tomato Parsley Salad:
2 cups diced tomatoes
1/3 cup finely chopped parsley
1 cup finely sliced green onion
2 tablespoons red wine vinegar
Several dashes fresh black pepper
Dash salt

Also:
1 pound steamed greens (collards are traditional but kale works great!)
6 cups cooked rice for serving (red rice is beautiful here but any will do)

Make the Hoppin’ John:
Drain the soaked beans, and place them in a 4 quart pot. Submerge in water, with water coming about 2 inches above the beans. Add bay leaves, salt and liquid smoke. Cover and bring to a boil. Once boiling, bring the heat down low, and let simmer for about 20 minutes. Check often so that they don’t overcook. When beans are still firm, turn the heat off and uncover. Let them hang out until everything else is ready. They will continue to cook in the hot water, so turning the heat off ensures that they don’t overcook.

Make the Red Hot Tahini:
Simply blend everything up in a little blender until smooth.  Add water by the tablespoon to thin as needed. Taste for salt and spiciness.

Make the Tomato Parsley Salad:
Toss all ingredients together in a medium mixing bowl. Taste for pepper and vinegar.

Assemble:
Place greens and rice side by side in a large bowl. Top with black-eyed peas. Drizzle with sauce and top with the tomato salad. Serve immediately

"Revolution"  The Beatles

"New"  Paul McCartney

What have you all been cooking? Please share your recipes and fave Beatle music here!
Happy, healthy New Year to all; thanks for being my inspiration this pass year!

Originally posted to Meatless Advocates Meetup on Mon Dec 30, 2013 at 03:00 PM PST.

Also republished by Kitchen Table Kibitzing and Daily Kos.

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Comment Preferences

  •  Stuffed peppers (9+ / 0-)

    are our usual contribution to holiday meals, and go something like this (may vary some depending on ingredients to hand):

    6-8 good size peppers-I like the red, orange and yellow ones; the green ones are tangier.  

    Core, steam and set the peppers aside.  They should still be slightly firm, not floppy or torn. This can be done a day ahead with the peppers stored in the fridge.

    2 cloves garlic
    2 sweet onions (I like the vidalia)
    2 good size apples (I like honey crisp, my spouse like granny smith)
    dish of bread cumbs-I usually use a light sourdough bread
    mushrooms around 2 cups sliced
    1 can creamed corn
    salt and pepper to taste (I don't use extra salt but like black pepper and paprika in these)
    butter(real butter is best)
    olive oil.

    Chop garlic, onions, mushrooms  and apples and manufacture the bread crumbs.

    Warm olive oil to cooking temp in a big frying pan.  Saute onion and garlic mix until onions are transparent.  Add apples, then breadcrumbs, mushrooms, creamed corn and seasonings-a couple of minutes extra cooking for each, stirring constantly.  I usually add a little butter.  Mix, with the creamed corn and bread should get a gooey consistency.  Remove from heat.

    Carefully stuff the peppers with the cooled mixture.  Add a pat of butter and some paprika to the top of each pepper.  Peppers should be arrayed in a pyrex baking dish with the tops up.  The different color peppers make this look very festive!  Put in the oven for 1/2 hr at around 150-200 degrees.  Enjoy!

    I have made quite a few meals out of 1 or 2 peppers.  But they make a great addition to a holiday spread, or for the non veggie types, cut in sections and re-heated with leftover turkey breast or buffalo burgers.

    Democrats give you the Bill of Rights; Republicans sell you a bill of goods!

    by barbwires on Mon Dec 30, 2013 at 04:06:46 PM PST

  •  I'm having kale soup with black eyed peas (10+ / 0-)

    this recipe is close enough (except -- sugar???): http://www.greenplaterule.com/...

    I used way more kale, because, kale. And I didn't use garlic, because my stomach hates garlic. My mouth loves it, stomach says no. Having this for lunch all week, because it is yummy & because who couldn't use even more luck, right?

  •  Any opinions here on the Subway vege pattie? (4+ / 0-)

    I think that their vege patties is probably the healthiest offering on their menu.

  •  ... (7+ / 0-)

    "please love deeply...openly and genuinely." A. M. H.

    by indycam on Mon Dec 30, 2013 at 07:04:47 PM PST

  •  Lovely recipes as always. I will make some of them (4+ / 0-)

    soon. Pulled a rib muscle last night, so, I am not up to making a big NYD meal. Sweetie will use his massive culinary skills to treat me like a Queen! Happy New Year, y'all. ;-)

    Please call me Scotia. "Have nothing in your home that you do not know to be useful, or believe to be beautiful" - William Morris

    by TX Scotia on Mon Dec 30, 2013 at 08:07:50 PM PST

  •  Trouble is most vegetarian food tastes like (4+ / 0-)
    Recommended by:
    O112358, owlbear1, ban nock, AJ in Camden

    crap.

    You might very well think that; I couldn't possibly comment.

    by MikePhoenix on Mon Dec 30, 2013 at 09:37:11 PM PST

    •  Bull ! (10+ / 0-)

      Do you like pie ?
      How about a peach ?
      Ever had an ear of corn ?
      Deep fried onion ?
      Popcorn ?
      Bananas ?
      Avocado ?
      There is more tasty veggie food .

      "please love deeply...openly and genuinely." A. M. H.

      by indycam on Mon Dec 30, 2013 at 09:53:12 PM PST

      [ Parent ]

    •  Ever been to a good (7+ / 0-)

      Vegan restaurant?
      I'm spoiled here in the Willamette Valley of Oregon, as we have some of the best vegan cafes in the world. I take non-veggies there, and they cannot believe how good meatless food can be.

      Severely Socialist 47283

      by ichibon on Mon Dec 30, 2013 at 10:03:50 PM PST

      [ Parent ]

    •  Well, if you're taking about Tofurky, I agree... (3+ / 0-)

      but pasta with great, fresh spices and, say, tomatoes, asparagus, mushrooms and Parmesan?

      Sliced Hamakua mushrooms sauteed with a bit of butter and cognac?

      Green beans al dente with a sprinkling of feta cheese and nuts?

      Spinach lasagna with layers stuffed with every veg you like and none you don't like, lovingly smothered in ricotta and mozzarella and tomato sauce or a white sauce?

      Pasta Fagioli? Or just the fagioli in a bowl of spicy broth on a cold night?

      Tofu stir-fry (hmm, not sure that's for you) with lemon grass, mushrooms, green onions, snow peas--your choice of oils? Maybe some sesame oil?

      Black bean chili with a whole mess of what you like, a rich broth, and fun toppings?

      Ironic that your dislike now has me salivating for the above, when tonight I'm eating chicken.

      For time and the world do not stand still. Change is the law of life. And those who look only to the past or the present are certain to miss the future. (JFK)

      by begone on Mon Dec 30, 2013 at 10:06:07 PM PST

      [ Parent ]

    •  That's ridiculous and insulting (9+ / 0-)

      to a large percentage of people on this site, myself included. Your welcome to your opinions, but it sounds like you aren't a very adroit cook, perhaps. There is delicious, scrumptious, mouth-screamingly good vegetarian food worldwide. I'd recommend starting with curries. Don't bother with meat substitutes: these are nasty.

      Some of the things my red-meat eating family likes for dinner are tofu tonkatsu, which is literally indistinguishable from chicken tonkatsu; I serve with a thick mushroom gravy or BBQ sauce (they taste like chicken strips). French onion soup made with portabello mushrooms is sublime. Pizza with your choice of non-meat toppings. Enchiladas (I usually make black bean, corn, and spinach with taco seasoning, enchilada sauce and cheddar cheese). Other things that get raves are some thai noodle dishes, like pad thai style, that are easy to make, eggplant rollatini or manicotti/stuffed shells, lasagna with a bechamel and zucchini with pesto, the list goes on and on, Japanese udon soup with home-made vegetable tempura and a poached eggs, crepes with bechamel and roasted vegetables, fritattas with all kinds of delicious things. And Indian curries, chinese stir fries, thai curries, japanese soups and some sushis. Ethiopian food, mmm... Jamaican patties made with squash, mmm...

      I'm glad to offer the recipe to any of these, all of which are main courses. I do not personally like meat substitutes with the one exception of tofu bacon in a fake-blt IF you fry the tofu bacon AND you add plenty of avocado.

      If you eat a lot of steak and potatoes and not much else, think of yourself as exploring whole new world's of culture. Much of the world's foods rely less heavily on large slabs of meat (with some notable exceptions), than ours.

      Click the ♥ to join us on the Black Kos front porch to review news & views written from a black pov - everyone is welcome.

      by mahakali overdrive on Mon Dec 30, 2013 at 10:22:15 PM PST

      [ Parent ]

      •  So funny to me, again, that this subthread (3+ / 0-)

        has me salivating for every dish!

        (I do spinach/cheese enchiladas with mashed potatoes, mahakili. Somehow adding a bit of mashed potatoes puffs up the enchiladas.)

        For time and the world do not stand still. Change is the law of life. And those who look only to the past or the present are certain to miss the future. (JFK)

        by begone on Mon Dec 30, 2013 at 10:48:58 PM PST

        [ Parent ]

      •  It is far too early here (5 a.m. -- dogs just (2+ / 0-)
        Recommended by:
        VL Baker, mahakali overdrive

        would not be denied) and you're making me really hungry. Not sure I could ever make the change entirely to meatless, but I wouldn't mind using less meat. Your enchilada dish sounds great.

        •  Big hit with my family! (1+ / 0-)
          Recommended by:
          VL Baker

          And it's quick and easy to make. I eyeball it, but basically, in a small salad bowl, I mix a can of drained black beans, an equal amount of frozen corn (white is really good), and an equal amount of frozen chopped spinach (you can use fresh if you have) with a natural taco seasoning OR chopped garlic, salt, pepper, ground cumin, dash cayenne, and plenty of chili powder -- mix up until really savory tasting. I steam a few corn tortillas -- usually ten or twelve taco-sized yellow corn tortillas -- and then pour a half can (larger sized) enchilada sauce in a medium-sized rectangular pan. Quickly grate about two handfuls cheddar cheese. Then I assemble: two tortillas together (or they may fall apart). I dip them in the enchilada sauce on each side, then add filling with some cheese, then roll, seam-side down. Repeat until you have five or six total enchiladas. Pour the other half of the enchilada sauce on top. Add the rest of the mixed beans and veggies to the top. Sprinkle with a handful of grated cheddar. Cover with tin foil and cook on around 375 for 40 minutes or so, removing the foil for the last ten minutes of cooking. Let set and cool for fifteen minutes or they'll fall apart when serving. Serve with avocado if you have it and sour cream.

          Good with a spinach-orange or grapefruit side salad.

          This should serve four people for dinner. They're kind of messy, but the assembly takes maybe fifteen minutes and little preparation unless you're using fresh vegetables (which are delicious if you have them), so they're awesome for when you're short on time! Also, they're cheap to make.

          Sometimes I might add a bit of pan-fried, crumbled tofu cooked in olive oil and with more taco-style seasoning to the bean and vegetable combo, but only if I have a random half cake of tofu in the house.

          These are great for potlucks too, by the way, and always get eaten quickly!

          I usually use a mild red enchilada sauce, but you can use green or a spicier one too.

          Try it and let me know what you think!

          Click the ♥ to join us on the Black Kos front porch to review news & views written from a black pov - everyone is welcome.

          by mahakali overdrive on Tue Dec 31, 2013 at 12:26:47 PM PST

          [ Parent ]

    •  Wow Mike, you're pretty lame if you think that (1+ / 0-)
      Recommended by:
      VL Baker

      pizza, chips & salsa, beer, wine, pasta with pesto, and ice cream all taste like crap.

      Gentlemen, you can't fight in here! This is the War Room!

      by bigtimecynic on Tue Dec 31, 2013 at 05:57:58 AM PST

      [ Parent ]

  •  Nothing so fancy as your recipes but tonight (8+ / 0-)

    I made vegetable soup.

    Chopped onion, sauteed in canola oil, to which I added chopped cabbage, one large carrot, sliced thinly, and one crookneck squash, in bite size pieces.  Then I added one can of vegetable broth and one can of water and brought to low boil.  Reduced heat and let simmer for 15 minutes, before adding one can of small white beans (rinsed well).

    It has the added benefit of helping to clean out my vegetable drawer.

    I had two bowls for dinner and have quite a bit left for lunch tomorrow and then some!

  •  Simple Meals (5+ / 0-)

    It reminds me of my first years after college.  Simple food.  Sometime popcorn was dinner.  Sometimes I whipped up some biscuits and vegetable gravy.  Peanut butter and jelly sandwiches always made a great lunch.

    Here is my recipe for a cold winter eve.

    Take whatever vegetable bits you have laying around. Boil them in water to an inch of their lives, let reduce, ladle out the big bits, blend if you want.  This is the broth.

    Get some Yuca.  Peel it until the white part is completely exposed and the brown and pink bits are gone.  Cube it.  Yuca contains some amount of arsenic so some people leave to soak overnight or boil it  for a while, then discard the water.

    Once the yuca is prepared, add it to the broth and let it cook.  While the yuca is simnering, saute a bunch of cilatro, a few cloves of garlic, peppers, bell peppers, onions, and anything else you like in your favorite oil.  This should take about 20 minutes, at which point you can add it to the soup.

    Add more cilantro to the soup, and carrots, and salt and cyanne pepper if you did not add enough peppers.  If you like tomatoes, they are good here.  Anything else that goes in soup or spices to taste is always acceptable.

    Cook until the yuca is very soft, another thirty minutes.  This can either be a soup or a stew depending on the amount of water added and the reduction.

    If you have some edible avocados, something, add them in wedges, not cubes or chunks, to each bowl of soup.

  •  Local meat.. (6+ / 0-)

    ..can have a lower footprint than commercial crops raised with pesticides and additives and trucked across the country or planet. I own a pork share from local pigs raised on organic leftovers from restaurants. I also eat eggs and meat from our pastured chickens. I own a milk share from local wholly pastured and herded cows and goats.

    Local, non-industrially farmed organic veggies and fruits and local non-monocrops have the lowest footprint, of course.

    If you can find money to kill people, you can find money to help people. --Tony Benn

    by rhetoricus on Mon Dec 30, 2013 at 10:23:10 PM PST

    •  This is a great comment. (2+ / 0-)
      Recommended by:
      rhetoricus, quill

      The carbon footprint numbers are developed using practices of the factory farms that are so prevalent in our food chain.  

      For people who don't want to go meatless, going organic and local is a great alternative to decreasing your negative impacts.

      Gentlemen, you can't fight in here! This is the War Room!

      by bigtimecynic on Tue Dec 31, 2013 at 06:06:56 AM PST

      [ Parent ]

    •  actually an even lower footprint is wild meat (1+ / 0-)
      Recommended by:
      rhetoricus

      certainly lower than vegetables trucked around the country after chopping up bunny rabbits in combines.

      “Conservation… is a positive exercise of skill and insight, not merely a negative exercise of abstinence and caution…” Aldo Leopold

      by ban nock on Tue Dec 31, 2013 at 06:17:47 AM PST

      [ Parent ]

  •  Little did I know how much I was (5+ / 0-)

    contributing to my world as an unapologetic consumer of PB&J. (Believe me, I am laughed at for it.)
    Anybody have a recipe for meatless meatloaf? I had one that looked great (had ingredients of oats and nuts) but am so itinerant, I have lost track of it.
    Thank you VLBaker and all Meatless Monday contributors for the dandy and informative series.

  •  Kind thanks yet again for the wonderful recipes. (7+ / 0-)

    Over the last 1000 days-ish I've lost nearly 100 pounds-ish almost painlessly.
    No surgery, no miracle drugs, just exercising a bit more, and eating if hungry, but not otherwise.  It's joy not carrying 6 bowling balls around 24/7 anymore.

    FRAGILE'? ... Must be French..

    by jwinIL14 on Tue Dec 31, 2013 at 12:20:13 AM PST

  •  Birth Control Tuesday. . . (3+ / 0-)
    Recommended by:
    NE2, kovie, quill

    . . .would be far, far, far more effective at slowing global warming than Meatless Mondays.

  •  Here's my dilemma (2+ / 0-)
    Recommended by:
    ban nock, quill

    I'm about as likely to believe someone who lists animal rights as a benefit of not eating meat as a Catholic arguing against birth control. So throw me a bone here. Have there been any well-received scientific studies comparing the environmental impact of meat to other foods, that are not linked to animal rights organizations?

    warning: snark probably above

    by NE2 on Tue Dec 31, 2013 at 02:30:28 AM PST

  •  Ultimate blogging food (0+ / 0-)

    1 bag, Cheetos

    Rip open, devour Cheetos.  Get hands, part of face and keyboard orange (the new black).

    “Washing one's hands of the conflict between the powerful and the powerless means to side with the powerful, not to be neutral. ” ― Paulo Freire

    by ActivistGuy on Tue Dec 31, 2013 at 02:45:25 AM PST

  •  Gee, my wife has (0+ / 0-)

    a PB&J every day for lunch, she may be the tipping point woman. If she stops, the sky falls!

  •  Thanks for the great recipes (1+ / 0-)
    Recommended by:
    VL Baker

    and the Beatles!

  •  Meanwhile, the GOP is feasting on baked brains! (0+ / 0-)
    Poll: Republicans doubt the Theory of Evolution
    Posted on December 30, 2013 | By Joel Connelly

    The Theory of Evolution received a big boost 90 years ago in the Scopes Trial, in which a young Tennessee teacher was tried for having introduced the views of Charles Darwin to his students.  But Darwin has his doubters among Republicans in 21st Century America.

    Just 43 percent of self-identified Republicans in America believe that humans and other living beings evolved over time, according to a newly released Pew Research Center poll.  The figure has fallen sharply from 54 percent in a similar survey taken in 2009.

    By contrast, 48 percent from the GOP believe that all living things have existed in their present form since the beginning of time.

    The Republicans’ attitudes toward evolution contrast with those of Democrats and Independent voters.  Sixty-seven percent of Democrats accept evolution of species over time, along with 65 percent of Independents.

    Of course, when you and everyone you know haven't "evolved" since you were, oh, 4 years old, it's easy to see how you'd be skeptical about evolution.

    Now scuze me while I munch on some FreeDumb! Fries...

    "Reagan's dead, and he was a lousy president" -- Keith Olbermann 4/22/09

    by kovie on Tue Dec 31, 2013 at 04:41:27 AM PST

    •  Well, in defense of Republicans.... (0+ / 0-)

      "living beings" don't evolve, species do.  I think their fundamental misunderstanding of exactly what evolution is leads to them not believing in it.  Many of these people think that "evolution" means the ability for an organism to sprout wings if the needs to fly arises.  And the dumb-dumb media doesn't help matters.  If you explain it in terms of animal breeding, and weeding out specfic genotypes with each successive generation, they get it.

      Gentlemen, you can't fight in here! This is the War Room!

      by bigtimecynic on Tue Dec 31, 2013 at 06:20:51 AM PST

      [ Parent ]

      •  I have REALLY hard time (0+ / 0-)

        being patient with or sympathetic to people who are not mentally challenged in the medical sense and have had access to a still relatively ok educational system and who still don't fucking have a clue about anything outside their comfort zone. It's the mental laziness more than anything that offends me. These are people who would be challenged by a rubber ball if not shown what it was for. I absolutely believe that a major difference between people on the right and left has to do with cognitive and emotional capacity and inclination.

        That said, when I come across such people, I try REAL hard to not be rude or mean, and explain things to them in a way they can grasp. The venting I limit to venues such as this, where people are bright and informed.

        "Reagan's dead, and he was a lousy president" -- Keith Olbermann 4/22/09

        by kovie on Tue Dec 31, 2013 at 08:55:35 AM PST

        [ Parent ]

  •  not all studies are to be trusted (1+ / 0-)
    Recommended by:
    ban nock

    I think that people lose weight when they eat less calories.

    It is not a meat vs non-meat thing as suggested by .
    http://www.thepermanentejournal.org/...

    In science, we often have strange claims cropping up, such as cold fusion.  In that case, it was found that cold fusion could not be replicated by disinterested parties.

    But this leaves you no defence against Feior's next spell - a blast which strikes you full on, incinerating you instantly

    by GideonAB on Tue Dec 31, 2013 at 04:58:55 AM PST

    •  But not all calories are created equal. (1+ / 0-)
      Recommended by:
      quill

      Eating protien helps maintain muscle mass, and muscles, on a pound-for-pound basis, burn more calories than fat. This is why people with good muscle tone have an easier time maintaining a healthy weight (they have a higher resting metabolism). So eating a 1600-calorie diet deficient in protein will result in less weight loss than a 1600-calorie diet with sufficient protein.  I guess what I am saying is; you are basically right but it's more complicated than just counting calories.

      Gentlemen, you can't fight in here! This is the War Room!

      by bigtimecynic on Tue Dec 31, 2013 at 06:26:45 AM PST

      [ Parent ]

  •  Happy new year! (3+ / 0-)
    Recommended by:
    sillia, VL Baker, JayDean

    Yesterday I actually made something vegetarian for myself which turned out pretty good.

    I took some thinly sliced onion and cooked it very slowly in a lot of olive oil until the onions were really soft. Then I added a can of chickpeas and cooked it until the peas were hot.

    Next I may try adding some garlic and hot peppers.

  •  PB&J (3+ / 0-)
    Recommended by:
    sillia, VL Baker, JayDean

    Thank you for the Meatless Monday diary - I love it! Every day - either PB&J or almond butter & jam. Have not eaten meat going on 36 years now. Do not miss it at all. I had many reasons that long ago for dismissing meat from my diet but it has served me (and my spouse) well and the earth I hope as well. Never take any medications and have maintained a cool 115 pounds weight for many years. I do eat a lot - but just the right things. Fixing black bean and sweet potato chili for New Years' Eve. I preach it to others, but they don't want to hear it. The proof is in your life.

  •  VLB, link for you (2+ / 0-)
    Recommended by:
    VL Baker, JayDean

    Thanks for linking to that Permanente article on plant-based diets. It is so encouraging to finally see this in the mainstream!

    Drs. McDougall (father & son) have published a letter in response to this article. While welcoming the report, they point out that the 'warnings' implied at the end of the article, that protein, iron, calcium and fatty acids might become deficient are very much overstated. Such deficiencies have never occurred in people eating a whole foods plant-based diet. (B12 however is a concern.)
    McDougall response, vegetarian diets not deficient

    Nutritional deficiencies might occur in people eating predominantly refined foods, whether or not the diet is plant-based.

    Where in the Constitution does it say: "...on behalf of corporate interests" ???

    by sillia on Tue Dec 31, 2013 at 07:46:43 AM PST

  •  My first time (2+ / 0-)
    Recommended by:
    VL Baker, FlamingoGrrl

    to click on an MMM diary and I am delighted.  I am in my 70's and discovering that my body is suddenly demanding that I give up meat!  Not totally sure why this is happening, but part of it has to do with developing a hernia from straining  because of constipation (more than you wanted to know, I'm sure).  So far, I have given up all meat with the exception of bacon, which I feel will eventually happen.  I am at the point where the smell of a greasy hamburger actually makes me sick.

    The change in my diet, including giving up the copious amount of bread I used to eat) has eliminated the constipation and reduced my pot belly significantly.  I have no idea how far I will go with this, but I want you to know that I am so happy that you have this series, and I will be tuning in with regularity.

    I was in London in the fall of 1963 and wondered about the four young men who were on posters that were beginning to appear all over the city.  Didn't find out till I got back to the states, where a year later, I was invited to a party to celebrate a new Beatles album.  Favorite song is "Imagine."

    Thanks again for this series.

    Just waitin' around for the new Amy Winehouse album

    by jarbyus on Tue Dec 31, 2013 at 10:39:22 AM PST

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