In this weekly series we have been discussing the many benefits of a vegetarian diet including: better health, food safety,animal rights, frugal living, and the direct connection between meat production and global warming.
Where the environment is concerned, eating meat is like driving a 16-wheeler and leaving the engine running all the time. Eating a vegetarian diet is like riding a motorbike, and eating a vegan diet is like riding a bicycle.
the average vegan uses about one-sixth of an acre of land to satisfy his or her food requirements for an entire year; the average vegetarian requires about three times as much land; and the average meat-eater requires about 20 times as much land.
It takes about four times as much water to feed a vegetarian as it does to feed a vegan and 14 times as much water to feed a meat-eater.
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 also do some cooking, share recipes and listen to some great Beatles/McCartney music!
We have learned this year that all our problems are not going to be solved immediately by having elected the right leaders in Washington. It's going to be more difficult and take longer than we had hoped. Rather than wait for a mandate to make change there is much that we can do as individuals to begin reversing the damage our species has done to the planet. The most effective action we can take as individuals is to reduce our consumption of meat and meat products. The New Year is a perfect time to take the Meatless Monday pledge.
Here are some meatless recipes to help with your New Years resolution. I'll start with my favorite Champagne Cocktail. I sometimes use prosecco with this recipe and it comes out great.
CRANBERRY KIR
1 1/2 cups chilled cranberry juice
3/4 cup crème de cassis (black currant-flavored liqueur)
1 750-ml bottle chilled dry champagne or sparkling wine
Place 2 tablespoons cranberry juice and 1 tablespoon crème de cassis in each of 12 champagne flutes. Pour 1/4 cup champagne into each and serve or pour all ingredients in a punch bowl and serve from bowl.
HOPPIN JOHN (serves 6)
This traditional southern New Years recipe is supposed to bring good luck when eaten on New Years Day.
1 cup black eyed peas (dried)
3 cups of water
6 cloves garlic
1 dried hot pepper
1 bay leaf
2 cups vegetable broth
1 cup brown rice
1 tablespoon olive oil
1 large onion, chopped
1 jalapeno, chopped
3 ribs celery, chopped
1 big bunch collard greens, sliced into thin ribbons
juice of 1 lemon
sea salt and fresh ground pepper to taste
Soak beans in a bowl of cold water for 4 hours or up to overnight. Drain peas.
In a large pot, bring 3 cups of water to boil over high heat. Add black-eyed peas, 2 cloves of garlic (whole), pepper and bay leaf.
Reduce heat to low. Simmer beans uncovered for an hour and a half until beans are tender, not mushy.
Add brown rice and the 2 cups of vegetable broth. Cover and simmer over low heat for 20 minutes. Don't lift that lid. Turn off the heat but leave the pot on the burner and let hoppin john sit.
Heat olive oil in a large skillet over medium-high heat. Add onion, jalapeno, celery and the remaining 4 garlic cloves, chopped. Saute for about 5 minutes, stirring, until the vegetables soften.
Reduce heat to medium. Add greens by the handful, and cook until wilted, stirring occasionally, about 10 minutes.
Fluff rice and beans. Remove whole garlic cloves, dried pepper and bay leaf. Fold collard mixture into rice and beans. Squeeze in lemon juice and season with salt and pepper.
Serve splashed with hot sauce
KALE SOUP WITH BLACK EYED PEAS
Another way to get your good luck for the New Year
1 Tbs. olive oil
1 medium onion, chopped
1 rib celery, chopped
1 large carrot, peeled and chopped
1 tsp. paprika
1 bay leaf
4 cups low-sodium vegetable stock or water
1 14-oz. can diced tomatoes, drained
3 cups chopped kale
3 cups cooked or canned black-eyed peas, rinsed if canned
2 Tbs. wheat-free tamari
3 cups cooked brown rice
Salt and freshly ground black pepper to taste
In large pot, heat oil over medium heat. Add onion, celery and carrot. Cover and cook 5 minutes until softened. Add paprika, bay leaf, stock or water, tomatoes and kale and cook, uncovered, until kale is tender, about 15 minutes. Add peas and tamari, and simmer 5 minutes.
Just before serving, add rice and heat through. Season with salt and pepper, and serve.
BLACKBERRY,JICAMA AND APPLE SALAD
Champagne vinegar for New Years
2 Tbs. nonfat yogurt
4 tsp. lime juice
4 tsp. olive oil
2 tsp. raspberry champagne vinegar
2 tsp. agave nectar or honey
1/2 tsp. poppy seeds
2 cups arugula
1 cup blackberries
1/2 jicama, peeled and cut into thin matchsticks (1 cup)or use seeded cucumber
1/2 Granny Smith apple, cut into thin matchsticks (1 cup
Whisk together yogurt, lime juice, oil, vinegar, agave nectar, and poppy seeds in bowl. Combine arugula, blackberries, jicama, and apple in separate bowl. Toss with yogurt dressing, and serve immediately.
"Starting Over" John Lennon
"Yesterday" Paul McCartney
What have you all been cooking? Please share your recipes and fave Beatle/McCartney songs here.