In this weekly series we have been discussing the many advantages of a vegetarian diet including; better health, animal rights, global food crisis, frugal living and reducing greenhouse gas emissions to curb global warming.
The news just keeps getting worse regarding livestock productions contribution to destroying our water supplies.
Agricultural runoff is the single largest source of water pollution in the nation’s rivers and streams, according to the E.P.A. An estimated 19.5 million Americans fall ill each year from waterborne parasites, viruses or bacteria, including those stemming from human and animal waste, according to a study published last year in the scientific journal Reviews of Environmental Contamination and Toxicology.
As the detrimental effects of livestock production on our planet become more apparent with each day many of us are reducing our consumption of meat to be part of the solution. We have omitted eating meat on Mondays but there is more we can do. We can add another day and go meatless several days a week or as much as we are comfortable doing.
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. Thank you to Meatless Monday this week for using one of our own recipes on their front page! Of course, we don't just talk about the benefits of a vegetarian diet we also do some cooking,share recipes and listen to great Beatle/McCartney music!
I love cooking with coconut and coconut milk is a terrific substitute for milk when trying to reduce dairy. I usually use the light canned coconut milk and still find it has a very rich coconut taste. The following recipes have been very popular with friends and no one misses the meat.
PANANG TOFU CURRY
1 1/2 tablespoons olive oil or canola or veg.
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon (or more to taste) hot chili paste (such as sambal oelek)I use sriracha also sometimes 1 tablespoon red curry paste
1 cup vegetable broth
1 13 1/2-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 large red bell pepper, cut into 3/4-inch pieces
1/2 cup or more if you like frozen peas, rinsed
Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup veg.broth, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving. Serve with plain or coconut rice.
COCONUT RICE
2 cups long-grain rice (jasmine is great if you have it)
1 tablespoon unsalted butter or margarine
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick
1/4 teaspoon salt
print a shopping list for this recipe
Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.
Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.
Stir in coconut milk, water, cinnamon, and salt and bring to a boil.
Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.
PUMPKIN SOUP
The start of fall always has me think of pumpkins. This soup is from
Meatless Monday
1/4 cup water
1 onion, chopped
4 cups vegetable broth
16 ounces canned solid-pack pumpkin
1/2 cup unsweetened applesauce
2 teaspoons curry powder
Several dashes Tabasco pepper sauce
1/2 cup soy or rice milk
Place the water and onion in a medium saucepan. Cook, stirring occasionally, for 5 minutes, until the onion is soft. Add the broth, pumpkin and applesauce. Stir to combine. Add the seasonings. Cook over low heat, stirring occasionally, for 10 minutes. Stir in the milk just before serving.
CREAMY RICE PUDDING
You too can have delicious dairy free rice pudding!
1/2 cup basmati rice, rinsed
2 cups light coconut milk
2 cups water
1/2 cup sugar or less to taste or use honey to taste
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Combine rice, coconut milk, water and sugar in saucepan.
Bring to a boil, then reduce heat and simmer 20 min or to thickness desired, stirring occasionally.
Take off heat, add cinnamon and vanilla.
Enjoy warm or chilled
Paul McCartney adds "Another Day"
Paul McCartney is veggie "Eight Days A Week" (so am I ;)
What have you all been cooking? Tonights recipes are all vegan! Please share your fave recipes and Beatle/McCartney music here.