In this series we have been discussing the many benefits of a vegetarian diet including; better health, animal rights, global food crisis,frugal living and protecting the environment. For the past few weeks due to the urgency of global warming, I have been focusing on the direct link between rising greenhouse gases and the consumption of meat.
Meatless Monday has written about the math behind reducing consumption of meat and its affect on water and fossil fuel usage.
I have promised an Action Diary and I will deliver. It does not involve calling your reps or staking out a corner with a sign. It involves something very simple reducing your intake of meat. See the impact that you can haveby going meatless at least one day a week.
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 don't just talk about the advantages of a vegetarian diet we do some cooking to show how easy it is to prepare healthy,delicious vegetarian meals. We also share recipes and give tips and support to each other because its just more fun to be meatless in a sharing community. Speaking of fun we also get to listen to some great Beatle/McCartney music..how cool is that?
With the dog days of summer here in Florida I am looking to prepare easy light meals. Here is a recipe from Meatless Monday that would work on the hottest day.
LEMON ASPARAGUS PENNE
1/2 box penne
1 bunch asparagus, cut into 1 inch pieces
1 head broccoli, chopped
1 red bell pepper, cut into 1 inch pieces
1 small summer squash, cut into 1 inch pieces
4 sun dried tomatoes, sliced
1 small onion, diced
1 bunch spinach
3 cloves garlic, minced
1/4 c fresh lemon juice (1-2 lemons)
4 Tbls extra virgin olive oil, divided
1/2 c white wine
1/2 c fresh parmasean cheese, divided (optional for vegans)
red pepper flakes
salt & pepper
1/4 c italian parsley for garnish, finely chopped
Preheat oven to 350 degrees.
On a baking sheet, add asparagus, broccoli, pepper and squash. Toss with 2 Tbls olive oil, 2 tsp salt and 1 tsp pepper. Roast vegetables for approximately 20 minutes, turning after 10 minutes.
Cook pasta according to instructions on box, set aside (save 2 Tbls pasta water for sauce).
Heat large skillet over medium high heat with 2 Tbls olive oil.
Add onion and saute for 3-4 minutes.
Add garlic,spinach, and sundried tomatos and continue to saute another 2-3 minutes until spinach is wilted.
Season with 1/2 tsp salt, 1/2 tsp pepper and dash red pepper flakes.
Add white wine, lemon juice & reserved pasta water and reduce heat to medium-low. Let simmer for 5-7 minutes.
Add roasted vegetables to skillet and toss to combine.
Add 1/4 c parmasean cheese and stir to combine.
Add cooked pasta to skillet and toss everything together. Let simmer for a 2-5 minutes to re-heat the pasta.
Transfer to a large serving dish. Garnish with remaining 1/4 cup parmesean cheese and parsley.
Another easy one dish meal for summer:
GREEK SALAD WITH ORZO AND BLACK EYED PEAS
3/4 cup orzo (or use Italian stelline 'star' pasta)
1 (15-ounce) can black-eyed peas, drained and rinsed(or garbanzos)
1 large tomato, diced (1 cup)
2 tablespoons chopped flat-leaf parsley
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil, divided
1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)
1/2 cup pitted Kalamata olives, slivered
1/3 cup thinly sliced red onion
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon finely chopped oregano
2 to 3 cups coarsely chopped romaine
1/2 pound feta, crumbled (1 cup)(optional for vegans)
4 to 8 peperoncini(optional)
Accompaniment: pita chips
Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Place black-eyed-pea mixture (with juices) on platter and layer orzo salad, romaine, and feta on top. Add peperoncini to garnish if using.
Here is a bonus fun recipe from Meatless Monday. Great on fries, onion rings or veggie burgers!
MOLASSAS NUTMEG KETCHUP
Impress your guests!
1 1/4 cups tomato paste (12 oz can)
1 1/4 cups water
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/4 teaspoon mace
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 bay leaf
1 garlic clove, crushed
1/3 cup cider vinegar
1 teaspoon molasses
1 tablespoon honey
1 teaspoon dark soya sauce
1/4 teaspoon dry mustard
- Combine ingredients in a saucepan and simmer together for about 40 minutes or until ketchup reaches desired thickness.
- Taste and adjust seasonings. Refrigerate for at least an hour to allow flavours to blend.
- Makes 2 cups and can be frozen.
Come and be "Cosmically Conscious" Paul McCartney
We're sharing earths resources with "Too Many People" Paul McCartney & Wings
What have you all been cooking? Bet you didn't know being eco friendly could be so much fun! Please share your recipes and fave Beatle/McCartney music here!
If you are interested in environmental issues, please join DK GreenRoots, a new environmental advocacy group created by Meteor Blades. DK GreenRoots is comprised of bloggers at Daily Kos and eco-advocates from other sites. We focus on a broad range of issues. We alert each other to important eco-stories in the mainstream media and on the Internet, promote bloggers at one site to readers at other sites and discuss crucial eco-issues. We are in exciting times now because for the first time in years, significant environmental legislation will be passed by Congress. DK GreenRoots can also be used to apprise members of discussions and strategy sessions happening in Meteor Blade’s Green Diary Rescue thread, which is also our workroom. |
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