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, public health and the immense contribution of meat/livestock production to climate change/resource depletion
Earth Day is a day that is intended to inspire awareness and appreciation for the Earth's natural environment. Earth Day was founded by United States Senator Gaylord Nelson as an environmental teach-in first held on April 22, 1970.
I am convinced that all we need to do to bring an overwhelming insistence of the new generation that we stem the tide of environmental disaster is to present the facts clearly and dramatically. To marshal such an effort, I am proposing a national teach-in on the crisis of the environment to be held next spring on every university campus across the Nation. The crisis is so imminent, in my opinion, that every university should set aside 1 day in the school year-the same day across the Nation-for the teach-in.[8]
Earth Day worked because of the spontaneous response at the grassroots level. We had neither the time nor resources to organize 20 million demonstrators and the thousands of schools and local communities that participated. That was the remarkable thing about Earth Day. It organized itself.[18]
Fast forward forty-one years to today and the challenges have increased. We are now
dealing with a limited time frame to solve the most crucial environmental challenge in our planet's history, that of Climate Change.
I am feeling a bit optimistic because the power is shifting to our next generation and the enthusiasm is evident.
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 a less meat diet we also do some cooking, share recipes and listen to great Beatle/McCartney music!
Not all of us can be in Washington DC today to join Power Shift in organizing to get down to business and to take action in furthering a greener and more sustainable future. But, we can all contribute to making that future possible by making the choices that will insure that future for all of us. And we can all take part in this climate action week by joining together and participating in activities to show our support.
Being a climate activist can not only be rewarding but it can be fun. I'm making my choice to participate by joining The Nature Conservatory in a Picnic For The Planet this weekend.
We here at Macca's Meatless Monday know that the most effective way to reduce our carbon footprint is to reduce our consumption of meat, so my picnic will be meatless and include foods that need only a little preparation and no refrigeration. My recipes can also be carried easily even if you're transporting your picnic by bicycle!
ROSEMARY SODA BREAD with EDAMAME and PEA HUMMUS
With the weather getter warmer I had decided that I was through with baking for the winter. Then we had a couple of cool days and I couldn't resist this easy to make and bake soda bread.
Bread
3 1/3 cups whole wheat flour (100%)
1/2 cup wheat germ
1/2 cup quick oats (if you have whole oats just whirl in processor to make quick oats)
1/4 cup natural bran
1 tablespoon sugar
1 tablespoon fresh rosemary, chopped
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon black pepper, freshly ground
1 3/4 cups buttermilk
1/4 cup extra virgin olive oil
1 egg white, whisked
Hummus
1 1/2 cups edamame beans, thawed and shelled
1/2 cup frozen peas, thawed
1/4 cup vegetable stock or 1/4 cup water
1/4 cup fresh flat leaf parsley, minced
2 large garlic cloves, minced
3 tablespoons extra virgin olive oil
2 tablespoons tahini paste
1 freshly squeezed lemon, juice of
1/2 teaspoon sesame oil
1/2 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1. To make bread:
2. 2 Preheat oven to 375 degrees. Position rack in centre of oven.
3. Heat oil until warmed.
4. Combine flour, wheat germ, oats, bran, sugar, rosemary, baking powder, baking soda, salt and pepper in large bowl. Stir to blend.
5. Combine buttermilk and warm oil and pour over flour mixture in bowl.
6. Stir with spatula just until flour mixture is moistened; it will appear quite dry.
7. Transfer dough to a floured surface and gently knead until dough comes together, about 7 turns. DO NOT OVERMIX or bread will become tough during baking.
8. Divide dough in half and form each into a 6" oval loaf.
9. Place on ungreased baking sheet, leaving about a 5" space in between.
10. Brush with egg white and sprinkle with freshly ground black pepper.
11. Bake for about 45 minutes -- until it is golden and hollow when tapped.
12. Cool 30 minutes on rack
.
13. To make Hummus:.
14. Place edamame beans in food processor or blender fitted with a metal blade.
15. Add remaining ingredients and pulse on and off, occasionally scraping down sides of the bowl until mixture is as smooth as you like. Add a wee more oil and more salt to taste, if you wish.
CARROT and MANGO SOUP
I love carrying a thermos of cold soup to a picnic. It gives an elegant and relaxing start.
a little over 1/2 lb. carrots, steamed or boiled
1 tablespoon fresh ginger, grated
fresh mango (about 1 lb. or 2 large) peeled and cut into chunks
1 1/3 cup water
1/3 cup fresh orange juice
1 teaspoon lemon juice
salt
black pepper
fresh pineapple cutouts for garnish (optional)
1. Place all the ingredients except for the black pepper in a blender and process until smooth.
2. Garnish with black pepper and serve well chilled.
VIETNAMESE RICE NOODLE SALAD
harusame
4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce (substitute soy sauce & a few drops vegan worcestershire)
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots, julienned
1 cucumber, halved, peeled, seeded and sliced into thin halfrounds
1/4 cup chopped fresh mint
1/2 cup finely shredded napa cabbage
1/4 cup chopped dry roasted peanuts
Place the garlic, cilantro, jalapeno, honey, lime juice, soy sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.
CAESAR POTATO SALAD with SUGAR SNAP PEAS
1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
8 ounces trimmed sugar snap peas
1 bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, pressed
1/2 cup freshly grated Parmesan cheese
Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.
NO COOK STRAWBERRY ICE CREAM
Yes, you can have ice cream on a picnic! And have fun with a soccer ball ice cream maker...how cool is this? Just fill the cylinder with very cold ice cream mixture and half fill the ball with ice to transport. Carry in a cooler with additional ice and ice cream salt and fill at the picnic. Then just kick and throw the ball and play soccer and in about 1/2 hour for a pint capacity ball and about 45 minutes to an hour for a quart ball you have home made ice cream! You provide the green energy!
1 pound strawberries, trimmed, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream
Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.
Freeze mixture in ice cream maker and eat when firm or transfer to an airtight container and put in freezer to firm up.
"Mother" John Lennon
"Julia" The Beatles ...John Lennon
What have you all been cooking? Any special plans for Earth Day? Please share your recipes and fave Beatle/McCartney music here!
Check out Ecojustice at 10p eastern tonight! Interesting topic Malia & Sasha Horizon...what could that be?