In this weekly series we have been discussing the benefits of a vegetarian diet including:
better health , animal rights, food safety, global food crisis, frugal living, public health and the immense connection between meat/livestock production to climate change/resource depletion
on current trends, livestock farming on its own -- disregarding all other human activity -- would push the world near danger levels for climate change and habitat destruction by mid-century.
"a profound disconnect between the anticipated scale of potential environmental impacts associated with projected livestock production levels and even the most optimistic mitigation strategies."
But efficiency gains would not be enough. Per capita meat consumption would have to be cut.
Farming also competes with natural habitats. The human food system already consumes 12 percent of the output of all the world's plants, the paper said.
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 many advantages of reducing meat consumption we also do some cooking, share recipes and listen to great Beatle/McCartney music!
Today is Fat Tuesday in New Orleans and I'm going to give tribute to that famous city by celebrating some of its greatest gifts: its music, its food and its generosity of spirit. Since Katrina New Orleans has changed and is still recovering . It's pulling together to preserve its cultural heritage and one of its most revered residents is Fats Domino, a lifelong resident of the famous Lower Ninth Ward, Fats was feared dead when his whereabouts were unknown following the disaster. Thankfully, Fats survived, insuring that far more than just his memory would serve to inspire the people of the Crescent City.
To honor the musical legend some of his friends got together to record a tribute album to benefit music education in New Orleans public schools. Some of those friends include Paul McCartney, the John Lennon estate, Neil Young, Robert Plant and many others. It's an awesome album which I own and love.
It seems to have come full circle with New Orleans, because Hurricane Katrina was one of the extreme weather events that raised consciousness about climate change and today we are going to show how it's possible to preserve New Orleans unique culinary culture while being earth and carbon friendly
Yes, it is possible to enjoy that famous New Orleans cuisine while maintaining a small carbon footprint. All it involves is adapting those iconic recipes to a delicious meatless facsimile. Here are some of my favorites:
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, grits, or quinoa
CREOLE VEGETABLE JABALAYA
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.
BEST CREOLE RED BEANS
I have yet to find a better recipe for New Orleans style 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 (or use vegan Worcestershire like Annie's brand)
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 even better. When you do this, you'll need to add a little water to get them to the right consistency.
MUSHROOM ETOUFFEE
serves 4
1/2 lbs. Portobella mushrooms gills removed and sliced
1/2 lbs. white mushrooms sliced
2 TBS olive oil
4 TBS butter (or vegan butter)
2 tsp minced garlic
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup flour
1 1/2 cups vegetable stock
1 cup diced fresh tomatoes
2 TBS Creole seasoning (recipe follows)
1 tsp thyme
1 tsp Worcestershire sauce (or use vegan Worcestershire like Annie's brand)
1 tsp hot sauce (optional or to taste)
3 TBS chopped parsley
2 cups cooked rice or quinoa
Creole Seasoning
5 tsp smoked paprika (or paprika)
1 tsp dried leaf oregano
1 tsp dried leaf thyme
1 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
* In a large heavy skillet over medium-high heat cook mushrooms in olive oil until dry and browned.
* Remove to covered plate and hold.
* Add butter to skillet, melt, add garlic and cook 30 seconds, add onion, cook 1 1/2 min., add celery, cook 1 1/2 min., add grn. pepper cook, 1 1/2 min..
* Reduce heat to medium, add flour cook stirring constantly 3 minutes.
* Stir in 1/2 the stock to form a thick paste, gradually add remainder of stock, stir till smooth.
* Add tomatoes, 2 TBS Creole seasoning, thyme, Worcestershire, mushrooms and optional hot sauce, simmer on low heat 15 minutes, stirring occasionally.
* Stir in parsley.
* Serve hot over rice or quinoa.
NEW ORLEANS PRALINES
It doesn't get better than this traditional simple recipe
1 cup light brown sugar, packed
1 cup granulated sugar
1/2 cup light cream
1 ½ cups pecans, halved
2 tablespoons butter
Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.
Add pecans and butter and continue to cook over medium heat, stirring frequently.
Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.
Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.
Makes about 12 candies.
BREAD PUDDING with BOURBON SAUCE
3 large eggs (organic, free range or home rised)
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
Whiskey 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 Whiskey Sauce: Combine sugar and 1/2 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 Whiskey Sauce over Bread Pudding.
"New Orleans" Linda McCartney from Wide Prairie
"Ain't That a Shame" John Lennon...this is the song on the Fats Domino tribute album
What have you all been cooking? Please share your recipes and fave Beatle/McCartney music here...let the good times roll