In this weekly series we have been discussing the benefits of a vegetarian diet including: better health, animal rights, frugal living, global food crisis,food safety/public health, and the immense contribution of meat production to climate change/greenhouse gas emissions.
by reducing the amount of meat and dairy eaten and changing farming practices, by 2055 we could reduce emissions of methane and nitrous oxide--two greenhouse gases far more potent than carbon dioxide--from agricultural sources by more than 80%.
Acid rain is back, and thanks to farming, worse than ever..
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!
To celebrate The 4th Of July we are declaring our independence from oil. The most effective,beneficial and fastest way to gain our personal freedom from oil is to reduce our consumption of meat. And to show how easy it is to reduce our consumption of meat we are celebrating with a green picnic!
Most of our recipes can be eaten at room temperature so can be carried in a small container which can fit into a backpack etc. for your bicycle ride to the park.
FRUIT KABOBS
Starfruit
Blueberries
Strawberries
The fruit kabobs can be assembled at your destination. Just pack your fruit and skewers in separate containers then assemble before serving.
VICHYSSOISE cold potato soup
If you are willing to take along a small thermos it will be worth your while to have this chilled classic beginning to your picnic. serves 6-8
2/3 cup leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons butter or vegan butter
2-1/2 cups potato, peeled, sliced thinly
2 cups vegetable broth
1-1/2 cups milk
1 cup heavy cream
Salt, to taste
Snipped fresh chives or parsley for garnish
In a saucepan over medium high heat sauté leeks and onion in butter stirring constantly until tender, do not allow them to brown, remove any discolored leeks or onion if necessary. Add sliced potatoes and vegetable broth to the pan, bring to a boil, cover, reduce heat and simmer for 35 minutes.
Puree the potato leek mixture in a food processor, blender or use an immersion blender; return to the saucepan. Add milk and cream mixing well, add salt if needed. Cover and refrigerate the vichyssoise.
Serve the vichyssoise potato leek mixture hot or cold. Garnish with chives or fresh parsley.
CORN & BLACK BEAN QUINOA SALAD
Pack salad greens separately and assemble salads before serving. Serves 4
5 tablespoon(s) olive oil
1/2 cup(s) quinoa, rinsed in cold water and drained
1 cup(s) vegtable broth
1/4 teaspoon(s) ground cumin
1/4 teaspoon(s) salt
2 tablespoon(s) lime juice
1/8 teaspoon(s) ground black pepper
1 cup(s) cooked or canned black beans, drained
1 cup(s) whole-kernel corn fresh or frozen,thawed
1 large ripe tomato, peeled, seeded, and diced (about 1 cup)
1 small sweet red pepper , seeded and chopped
2 green onions, finely chopped
3 tablespoon(s) cilantro leaves, chopped
2 tablespoon(s) fresh parsley leaves, chopped
2 cup(s) mixed salad greens
1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic -- about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed -- about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool.
2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa.
3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature .
BARBEQUE BAKED BEANS
serves 8
3 cans navy beans drained, reserving liquid to thicken beans to desired thickness
1/2 cup diced onion
1/2 tablespoon vegetable oil
6 Tbs. ketchup
1/4 cup packed brown sugar
2 Tbs. pure maple syrup
1 Tbs. prepared yellow mustard
1 1/2 tsp. dark sesame oil
1/8 tsp. liquid smoke (optional)
Saute onions in 1/2 tablespoon vegetable oil. Add drained beans and all other ingredients adding reserved bean liquid as needed to keep moist and bring to a boil. Reduce heat to medium-low, and simmer about 30 minutes, or until flavors blend.
Season with salt and pepper, if desired. These beans can be served warm or at room temperature.
SOBA SALAD with MISO VINAIGRETTE
Serves 8
1–2 Tbs. white miso paste
8 oz. soba noodles
1 Tbs. toasted sesame oil
1 Tbs. rice vinegar
1 tsp. pickled ginger (optional)
2 carrots, cut into matchsticks
1 head radicchio, thinly sliced
2 green onions, chopped
1½ sheets toasted nori, cut into thin strips
2 Tbs. toasted sesame seeds
- Cook soba noodles according to package directions. Rinse under cold water, drain, and place in large bowl.
- Blend miso, sesame oil, rice vinegar, pickled ginger, and 3 Tbs. water in blender until smooth. Stir carrots, radicchio, green onions, nori, sesame seeds, and miso mixture into soba noodles. Serve cold.
I don't know if you would want to take this cake on a picnic unless the picnic was in your backyard. But, it is a beautiful cake and you can begin by either purchasing a bakery cheesecake or using this recipe for a vegan cheesecake and then just decorate using the photo and have fun.
"Freedom" Paul McCartney
"Free As A Bird" The Beatles
What have you all been cooking? Did you have a green picnic this weekend?
Please share your recipes and fave Beatle/McCartney music here.
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