In this series we have been discussing the benefits of a vegetarian diet including; better health, animal rights, mounting food crisis,frugal living and protecting the environment.
I was inspired to create this diary by former Beatle and vegetarian activist Paul McCartney (Macca)who partnered with the Meatless Monday campaign to advocate for less consumption of meat. Here is Paul McCartney encouraging us to go meat free on mondays. Listen To What The Man Says..
There is a surprise awaiting you when you click on the Meatless Monday site this week. They have relaunched their website with a terrific new design. It's filled with lots of new information and of course still includes their fab recipes. Check out the vintage cartoon in the history section..very cool. The big surprise is that they have reviewed Macca's Meatless Monday and you have a chance to rate it yourself!
Of course, here we don't just talk about the advantages of a vegetarian diet we also do some cooking, share our favorite recipes and listen to some great Beatle/McCartney music!
We are getting into the dog days of summer here in Florida. To me that means lots of casual company, turning on the grill, picnics, just good relaxing fun.
Here is one of my favorite sandwiches for taking to the beach, on the boat or just a quick lunch or dinner. No mayo so should be fine without refrigeration.
GRILLED MUSHROOM SUBS (serves 4)
2 baguettes, halved across, split and some of the soft insides removed
4 tablespoons sherry vinegar (or balsamic)
2 rounded tablespoons spicy mustard
1 tablespoon Worcestershire sauce
1/2 cup extra-virgin olive oil, eyeball it
6 cloves garlic, finely chopped
8 portobello mushroom caps, stems removed and wiped clean with damp cloth
Coarse salt and coarse black pepper
1/4 cup finely chopped parsley, a generous handful
6 cups, a package, deveined triple washed spinach, coarsely chopped (or arugula)
3/4 pound manchego cheese (common Spanish sharp table cheese, available in the specialty cheese case) thinly sliced or sharp cheddar may be substituted (optional or may use a vegan cheese)
4 piquillo peppers, pimientos or roasted red peppers, patted dry and cut into strips
Preheat a grill pan to medium high heat or prepare outdoor grill.
Turn the oven on moderate heat. Place the hollowed bread in oven to crisp, 5 minutes.
In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, extra-virgin olive oil and garlic. Place mushrooms in a shallow dish and pour marinade over the caps. Turn caps in marinade and season with salt and pepper. Let stand 10 minutes. Prep your parsley and spinach.
Grill mushrooms 4 to 5 minutes on each side and remove to a cutting board a few at a time. Thinly slice the mushrooms and transfer back to the dish you marinated them in and add parsley and spinach as you go, layering hot mushrooms with the herb and greens. Once all the hot sliced mushrooms combine with the spinach, the greens will wilt up a bit. Toss the salad and adjust the salt and pepper, to your taste.
Pile the salad into crispy bread and top with manchego cheese and red peppers of choice then set bread tops in place. Very Yummy.
Chips either corn, potato or plantain would be great with the sandwich above especially for a picnic. If you are eating at home here are some delicious sides.
BAKED MEYER LEMON FRIES
6 Idaho potatoes scrubed and dried
1/4 cup extra-virgin olive oil
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
3 Meyer lemons, zested (or regular lemons)
2 tablespoons freshly chopped Italian parsley leaves
2 tablespoons minced garlic (or less to taste)
Preheat the oven to 450 degrees F.
Cut potatoes into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely. Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.
Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve.
variation: add chili powder or paprika with the salt & pep and omit the lemon zest, parsley and garlic
OVEN BAKED ONION RINGS
One of my greatest weaknesses fried but I think these are really good especially with sweet onions which are in season now.
1/4 cup plain breadcrumbs (I use panko)
1/2 teaspoon dried oregano (optional)
1/4 teaspoon cayenne pepper
2 medium onions, cut cross ways into 3/16-inch rings
2 tablespoons 1% low-fat milk (or skim or soy)
1/2 teaspoon salt
pepper
Preheat oven to 350 degrees.
Spray a cookie sheet with lite olive oil or other veggie oil.
Mix bread crumbs, oregano & cayenne (mix these ingredients on a sheet of wax paper it will make the next step easier).
Dip onion rings into the milk and allow the excess to drip back into the bowl.
Dip into the crumb mixture.
They won't be fully coated, don't worry they will still have a crunch (especially with Panko crumbs).
Place onion rings in a single layer on the cookie sheet.
Bake onion rings until the crumbs are golden and the onions are soft (approx 30 minutes).
Sprinkle with salt & pepper and then serve.
GREAT DIP FOR ONION RINGS
1 cup mayonnaise
1/8 to 1/4 cup Sriracha HOT Chile Sauce (use with care)
blend together and chill
ROASTED BANANA BOATS
If you have room on the grill you might put these babies on..
6 bananas, unpeeled
3/4 cup chocolate hazelnut spread (Nutella)
1 1/2 cups small marshmallows (optional)
6 tablespoons toasted hazelnuts, chopped
Using a small paring knife carefully slice the banana peel from top to bottom. Open up the peel like a pocket. Spread the banana with the chocolate hazelnut spread, equally divided between the 6 bananas, top each with the marshmallows and sprinkle with chopped nuts. Gently fold the banana peel back in place, wrap the bananas in aluminum foil and cook over the coals for about 10 minutes.
Don't blame me for eating too many of these.
Some motivating music for Meatless Monday
"Listen To What The Man Said" Paul McCartney
If you need some support to stay meatless here's some "Help" for you from The Beatles
What have you all been cooking? Please post your fave recipes and Beatle/McCartney music here!