In this weekly series we have been discussing the benefits of a vegetarian diet including: better health, animal rights, food safety, frugal living, global food crisis and the huge contribution of meat production to climate change/depletion of resources
Nitrous oxide is about 300 and methane about 20 times more effective in trapping heat in the atmosphere than carbon dioxide.
agricultural emissions of greenhouse gases, mainly methane and nitrous oxide, have increased steadily. In 2005 they accounted for 14 percent of total anthropogenic greenhouse gas emissions.
By 2055 the emissions of methane and nitrous oxide from agriculture could be cut by more than eighty percent, researchers of the Potsdam Institute for Climate Impact Research find
I was inspired to create this series by former Beatle and vegetarian advocate Paul McCartney who partnered with the Meatless Monday campaign to promote less consumption of meat. We not only discuss the many advantages of a vegetarian diet we also do some cooking, share recipes and listen to great Beatle/McCartney music!.
Welcome King County, Washington to the Meatless Monday family!
Hola Barcelona! As a soccer fan I have been wanting to congratulate Spain for its' first World Cup soccer win! Knowing the Spaniards, they are still celebrating the win with friends and family in their own style of get togethers in bars and restaurants all over the country.
There is no Spanish city more involved in the celebration than the beautifully magnificent city of Barcelona where it is easy to find a party just by following the beautiful blue and white tiles placed on buildings proclaiming "Ruta De Las Tapas" or Route of the Tapas.
Tapas is a term used to describe the drinks and snacks the Spaniards enjoy to help sustain them between their light lunches and their very late dinners.
I love to entertain serving Tapas as they are casual, easy, delicious and fun to prepare and eat. They are also low cost and can be easily adapted to meatless eating.
Traditionally, tapas start with a glass of Spanish Sherry but my americanized version usually start with some delicious Sangria.
SANGRIA
3 tablespoons sugar
3 tablespoons (3 splashes) spiced dark rum
3 tablespoons orange liqueur
1 navel orange, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
3 ripe plums, cut into wedges
2 cinnamon sticks
1 bottle Rioja
Sparkling soda water, for topping off glasses of sangria at table
Combine sugar, rum, orange liqueur, fruits, and cinnamon sticks in a large pitcher. Cover with 1 bottle of wine and chill sangria several hours.
To serve, spoon fruits into glasses or goblets and pour over spiced wine. Top glasses of sangria off with a splash of soda water
Spanish Olives with a Cheese Board of Spanish cheeses is another traditional beginning to your Tapas.
WHITE GAZPACHO with GRAPES and TOASTED ALMONDS
Almonds grow profusely in Spain and this Gazpacho is an elegant and traditional addition serves 4
2 large English cucumbers (or 3 large regular cucumbers), peeled and roughly chopped
3 slices white bread, crusts removed
1/2 cup warm water
3 cloves garlic
6 scallions, whites only, divided
1/4 cup white wine vinegar or Sherry vinegar, plus more, to taste
1 teaspoon lemon juice, plus more to taste
1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided
1/2 teaspoon salt, plus more, to taste
3 tablespoons olive oil
1/2 cup green grapes, halved
Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.
To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup.
TORTILLA DE PATATAS
If you have your Tapas in a Spanish Bar or Restaurant you will surely be offered a slice of Tortilla De Patatas. It is the most traditional and substantial of tapas dishes and can serve as a stand alone dinner entree.It is fun to prepare and involves a simple technique which is easier to demonstrate than to describe.
CROSTINI
Your best friend when preparing a tapas party is to prepare some crostini beforehand and then have fun with the endless toppings and dips that can be paired with it.
About 1/2 loaf good, crusty bread such as ciabatta, sliced as thinly as possible
2 tablespoons extra-virgin olive oil
Gray salt and freshly ground pepper
2 tablespoons freshly grated Parmesan, optional
Preheat the oven to 375 degrees F.
Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.
FRESH ARTICHOKE and WHITE BEAN CROSTINI
makes 16
4 artichokes, halved lengthwise, tops and stems trimmed, center leaves removed, chokes scraped out
6 cups (or more) low-salt vegetable broth
1 cup dry white wine
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
2 large fresh thyme sprigs
1 cup drained rinsed canned cannellini (white kidney beans)
1/2 cup grated Pecorino Romano cheese
1/4 cup (packed) finely chopped fresh basil plus whole leaves for garnish
2 tablespoons extra-virgin olive oil plus more for brushing
8 1/3- to 1/2-inch-thick slices Crostini prepared as above or purchased
Lemon wedges
Bring artichokes, 6 cups broth, and next 5 ingredients to boil in large saucepan, adding more broth if necessary to cover. Reduce heat; cover and simmer until artichoke hearts are very tender, about 50 minutes. Chill artichokes in broth mixture, uncovered, until cold, at least 2 hours and up to 1 day.
Remove artichokes from broth; drain. Pull off leaves. Cut hearts into 1/3-inch cubes; place in large bowl. Mix beans, cheese, 1/4 cup chopped basil, and 2 tablespoons oil into hearts. Season with salt and pepper.
Spoon artichoke topping onto bread. Squeeze lemon juice over; top with basil leaf.
ROASTED TOMATO and GOAT CHEESE CROSTINI
serves 4
1 pint sweet grape tomatoes, cut in half
1 large or 2 small shallots, minced
2 or 3 cloves of garlic, minced or pressed
2 tablespoons olive oil
Salt and cracked pepper to taste
1/8 teaspoon of crushed red pepper (or more if you like it nice ‘n spicy)
1/2 teaspoon dried basil
1 log of goat cheese
Crostini prepared as above
Preheat oven to 375 degrees f. Place cut tomatoes in an 8×8 glass baking dish, mix together the shallots, garlic, crushed red pepper, basil and then season with salt and pepper. Drizzle with the olive oil. Stir.
Place tomatoes in preheated oven. Stir every 15 minutes. If the tomatoes look like they are starting to burn, reduce heat to 350 degrees. Bake for 45-60 minutes. Serve with the toasted bread and goat cheese.
SUN DRIED TOMATO TAPENADE with CROSTINI
1 cup pitted Kalamata olives or other brine-cured black olives
3/4 cup drained oil-packed sun-dried tomatoes
2/3 cup olive oil
1/4 cup drained capers
3/4 teaspoon dried oregano
Crostini, prepared as above or purchased or serve with rinsed Endive leaves to use as scoops
Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.)
Spread tomato tapenade on toasts or surround with Endive leaves and serve.
TURRON
Fresh fruit is always a wonderful ending to a tapas party and so is the very traditional Turron, a ground almond candy that can be purchased in the ethnic sections of most supermarkets in the US. It's low cost and addictive. Just slice and arrange attractively on a platter.
"Besame Mucho" an early cover The Beatles used for their Decca audition in 1962..they were rejected!
"A Certain Softness" Paul McCartney from Chaos and Creation 2005
What have you all been cooking? Please share your recipes and fave Beatle/McCartney music here!