In this weekly series we have been discussing the benefits of a vegetarian diet including:better health, animal rights, frugal living, global food crisis, and the direct connection between meat production and climate change.
There has never been a better time for environmentalists to become vegetarians. Evidence of the environmental impacts of a meat-based diet is piling up at the same time its health effects are becoming better known.
More than a third of all raw materials and fossil fuels consumed in the U.S. are used in animal production. Beef production alone uses more water than is consumed in growing the nation’s entire fruit and vegetable crop. Producing a single hamburger patty uses enough fuel to drive 20 miles
The 4.8 pounds of grain fed to cattle to produce one pound of beef for human beings represents a colossal waste of resources in a world still teeming with people who suffer from profound hunger and malnutrition.
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 great Beatle/McCartney music!
The place to be today is New Orleans where the party is still going on. It started with the New Orleans Saints winning the Super Bowl yesterday and continues thru Mardi Gras (Fat Tuesday)next week. New Orleans seems to have regained its' Joie de Vivre. It's the "Little Engine that Could" and David vs Goliath, a city fighting against the odds to regain its innate charm, hospitality and confidence. New Orleans is celebrating as it does best; by sharing its music, great beauty and magnificent food. Let's join the party!
GRILLED PORTOBELLO PO' BOY
The famous New Orleans sandwich with a healthy veggie twist.
1/2 cup prepared pesto
1/2 cup cream cheese,or vegan cream cheese such as Tofutti Better than Cream Cheese, softened
4 medium zucchini, cut lengthwise into strips
8 large portobello mushroom caps, stemmed
8 Portuguese rolls or Hoagie rolls or any crusty rolls
Combine pesto and cream cheese in small bowl.
Heat grill, or grill pan over medium-high heat. Coat zucchini and mushroom caps with cooking spray or brush with olive oil, and place on grill. Cook zucchini 10 minutes and mushrooms 15 minutes, or until tender, turning once or twice. Transfer to plate, and season with salt and pepper.
Spread 2 Tbs. pesto mixture over insides of rolls. Fill each roll with 2 zucchini halves and 1 mushroom.
GARDEN PO'BOY
New Orleans folks cut crisp French bread in half, remove some of the soft bread center and fill that hollow with anything good to eat. The easiest way to grill vegetables is with a grill basket. It looks like a square metal bowl with lots of holes in it. This lets you to toss the vegetables freely without having them fall in the fire.
18 jumbo asparagus stems or smaller asparagus
4 large carrots, peeled and sliced lengthwise
6 scallions
3 large red onions, sliced 1/4-inch thick
3 red bell peppers, quartered
4 Tbs. olive oil
2 tsp. mashed garlic
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 18-inch French baguettes or 6 submarine rolls
8 oz. Boursin cheese or herbed goat cheese
Prepare medium charcoal fire, or preheat gas grill to medium, or use indoor Forman grill or grill pan
Snap off ends of asparagus. Using vegetable basket, grill asparagus on all sides until done. Set aside.
Grill carrot slices and scallions in basket until done. When finished, grill onion slices and bell peppers. All vegetables should be cooked through and lightly charred.
Meanwhile, mix oil, garlic, salt and pepper in bowl. Pour over hot grilled vegetables. Toss gently.
Cut bread in half lengthwise. Tear out about one-third of interior to hollow it slightly. Spread bottom and top with cheese. Divide vegetables evenly on bottom parts of bread, and drizzle with any olive oil marinade left in bowl.
Place tops on loaves, and press lightly. Cut each baguette into 3 equal sections.
VEGETARIAN GUMBO
You may use any vegetables you have on hand.
1/2 cup vegetable oil
1/3 cup flour
1 small onion, chopped (1 cup)
1 small green bell pepper, chopped (1 cup)
3 stalks celery, chopped (1 cup)
1 28-oz. can diced tomatoes
2 cups fresh or frozen green beans
3 carrots, sliced (2 cups)
1 parsnip, diced (1 cup)
1 cup fresh or frozen sliced okra, optional
1 Tbs. ground cumin
1 Tbs. paprika
1 Tbs. dried oregano
1/4 tsp. cayenne pepper
Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice or grits.
CREOLE VEGETABLE JAMBALAYA
This from Emeril (serves 8-10)
1/2 cup vegetable oil
3 cups small diced onions
2 tablespoons minced shallots
1 cups small diced bell peppers
2 cups small diced eggplant
2 cups small diced yellow squash
1 tablespoon minced garlic
3 cups chopped tomatoes
3 teaspoons salt
2 teaspoons cayenne
3 bay leaves
3 cups long-grain rice
6 cups water (use from 4 1/2 to 6 cups water depending on how wet you like your rice,if you use less water cook only about 20 minutes until rice is done)
1 cup chopped green onions
Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, bell peppers, eggplant, squash, and garlic and saute until tender about 3-5 minutes. Add the tomatoes. Season with salt and cayenne. Add the bay leaves. Add the rice and stir for 2-3 minutes. Add the water, stir and cover. Cook for 30-35(see note above) minutes, or until the rice is tender and the liquid has been absorbed. Do not stir during this cooking time. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix.
Don't forget the hot sauce you'all
BEST CREOLE RED BEANS
great with the jambalaya above
1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
As much garlic as you like, minced (I like lots, 4 or 5 cloves)
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
As many dashes Crystal hot sauce or Tabasco as you like, to taste
A few dashes Worcestershire sauce
Creole seasoning blend, to taste; OR,
red pepper and black pepper to taste
Salt to taste
Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)
If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer.
8 servings
BREAD PUDDING WITH BOURBON SAUCE
3 large eggs
2 large egg whites
1 cup skim milk
3/4 cup maple syrup
1 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
5 cups cubed day-old whole-wheat sandwich bread (1-inch cubes)
1/2 cup raisins
1/2 cup dried cranberries
Whisky Sauce
1 cup light brown sugar
1/4 cup bourbon
Preheat oven to 350°F. Whisk together eggs, egg whites, milk, maple syrup, vanilla, cinnamon, and nutmeg in large bowl. Fold in cubed bread, raisins, and dried cranberries, and let stand 5 minutes to allow bread to absorb custard.
Coat 9-inch-square baking pan with cooking spray, then spread bread mixture in pan. Bake 35 to 40 minutes, or until you can press on center of pudding and no raw egg mixture rises up. Cool slightly, then cut into 8 squares.
To make Whisky Sauce: Combine sugar and ½ cup water in small saucepan. Bring to a boil over medium-high heat, and boil 2 minutes. Remove from heat, and stir in bourbon. Return to heat, and boil 2 minutes more. Transfer to pitcher, and let cool slightly. Serve warm Whisky Sauce over Bread Pudding.
It's time for Beignets and cafe au lait from Cafe du Monde
Paula Deen shows you how to make French Quarter Beignets here
"Boys" covered by The Beatles
"Ain't That A Shame" some New Orleans music written by Fats Domino with an awesome cover by Paul McCartney
What have you all been cooking. Let's keep the party going, please share your recipes and fave Beatle/McCartney music here!