In this weekly series we have been discussing the benefits of a vegetarian diet including: better health, animal rights, global food crisis, food safety, frugal living and the immense contribution of meat production to climate change/depletion of resources.
Animal products are important because more than half of the world's crops are used to feed animals, not people.
Agricultural production accounts for a staggering 70% of the global freshwater consumption, 38% of the total land use, and 14% of the world's greenhouse gas emissions.
Agriculture and food consumption are identified as one of the most important drivers of environmental pressures, especially habitat change, climate change, water use and toxic emissions.
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 not only discuss the advantages of a vegetarian diet we also do some cooking, share recipes and listen to great Beatles/McCartney music!
I have a special surprise for you tonight. You can hear Paul McCartney's concert Hard Rock Calling from yesterday direct from London!. Please read and rec this diary before you listen to the concert which lasts over an hour! The online stream is sponsored by BornHIVFree. A great concert for a very important cause.
I would have loved to have been in Hyde Park yesterday to hear Paul's concert live but I am really working to cut my carbon footprint and flying to London for a concert would not have helped in that regard. So the online stream was a great gift. Instead we stayed closer to home, got together with some friends and did some cooking.
There are so many home gardens in my area that just taking a walk can conjure up ideas for a dinner or a diary especially the wonderful overwhelming fragrance of basil. Yes, sweet basil is growing everywhere so it's a perfect time to share some of our favorite recipes for basil.
OIL CURED OLIVES with BASIL and GARLIC
This is a great appetizer with drinks and also makes a terrific host/hostess gift!
1 pound oil-cured black or Greek olives -- drained
2 tablespoons olive oil
2 tablespoons minced fresh basil --or any combination of oregano, thyme, basil and/or rosemary
OR
2 teaspoons dried herbs -- crumbled
3 cloves garlic -- lightly crushed
Combine all ingredients in jar with tight-fitting lid and shake well.
Marinate at room temperature 2 days, shaking jar once daily. Remove garlic cloves before serving. This lasts for at least a month in the fridge.
ROASTED TOMATO and BASIL SOUP
I love chilled soups in summer and this is a favorite by Ina Garten.
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter or vegan butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart vegetable stock or water
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and vegetable stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade or use an immersion blender. Taste for seasonings. Serve hot or cold.
INSALATA CAPRESE
Does anyone really need a recipe for this classic? One of the most perfect food combinations on Earth. Just take some of the best locally or home grown tomatoes you can find. Then choose the best fresh mozzarella cheese available (even soy/vegan mozzarella works here)and arrange attractively with wonderful fresh basil. Add some salt and pepper if desired and your favorite vinaigrette and you have a perfect salad or appetizer.
BARLEY SALAD with TOMATOES and CORN
1 cup pearl barley
1 cup basil leaves, tightly packed
3/4 cup parmesan cheese, grated
1/3 cup olive oil
2 garlic cloves, minced
3 cups cherry tomatoes, halved
2 cups corn kernels (fresh or frozen)
salt and pepper
chopped fresh basil for garnish (optional)
Boil large pot of water, add barley. Reduce heat, cover, simmer 50 minutes till tender. Drain and rinse under cold running water.
In food processor, puree basil, cheese, oil and garlic. Season to taste.
In bowl, toss basil mix through barley. Add corn and tomatoes. Garnish with chopped basil. Can be made 2 days ahead and refrigerated.
PESTO MUFFINS
Perfect with most of the recipes above.
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup buttermilk
3/4 cup vegetable broth
3 tablespoons canola oil
1/2 cup grated Parmesan cheese, divided
1/2 cup loosely packed basil leaves, chopped
1/4 cup chopped walnuts
2 garlic cloves, minced
In a large bowl, combine the first five ingredients. In another bowl, whisk the egg, buttermilk, broth and oil. Stir into dry ingredients just until moistened.
Set aside 1 tablespoon Parmesan cheese. Fold the basil, walnuts, garlic and remaining Parmesan cheese into batter. Fill paper-lined muffin cups two-thirds full; sprinkle with reserved Parmesan cheese. Note: may also grease muffin tins and use without paper liner.
Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
PROVENCAL VEGETABLE GRATIN.
I have made this many times and it always turns out beautiful especially when baked in a clear glass baking pie dish so that the layers are visible. This gets great reviews when taken to a pot luck dinner.
5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan (optional)
Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish (or round)with olive oil.
Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
"Baby, It's You"..early Beatle cover
"Letting Go" Paul McCartney...letting go of meat is a good thing
What have you all been cooking? Please share your recipes and fave Beatle/McCartney music here.
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