In this weekly series we have been discussing the benefits of a vegetarian diet including: better health, animal rights, public health, frugal living, food safety, global food crisis and the immense contribution of livestock/meat production to climate change/resource depletion pdf.
Eating vegetarian more beneficial than driving a hybrid.
In 2006, a University of Chicago, US, report concluded a person adopting a vegetarian diet for a year would reduce more emissions than someone swapping their regular car for a Toyota Prius.
A vegan diet reduces emissions 7 times more than local eating.
In 2008, Carnegie Mellon University compared the emissions from consuming a diet of 100% locally grown food to one of 100% plant-foods, concluding a vegan diet led to a reduction of seven times the emissions of a locally-grown diet because most dietary emissions are in operations, not transportation.
An organic vegan diet reduces 94% of dietary emissions vs. 8% for sustainable meat & dairy. In 2008, Germany‟s Foodwatch Institute estimated shifting from a conventional diet, including meat and dairy, to a conventionally-raised vegan diet would reduce emissions by 87 percent, while shifting to an organic diet including meat and dairy would only reduce emissions by 8 percent. By contrast, a 100% organic vegan diet would reduce emissions by 94 percent.42
Macca's Meatless Monday/Meatless Advocates is a solution oriented activist group, with solutions for some of the most pressing issues of our time including: climate change, global food/water insecurity and public health. Here we don't just talk about the severity of the crisis. Armed with knowledge about how our actions can contribute we become part of the solution.
Hi All, we are now in the final voting phase for our proposal to the MIT climate CoLab The Planet Or Your Plate: mitigate climate change by going meatless. For those of you who supported the proposal it is now time for final voting you can just log in and vote. For those who haven't supported you can still vote just create an account at the climate CoLab scroll down to global finalists, click on proposal and vote. Thanks to all who are supporting this issue, we are moving the issue forward and solving the climate crisis one meal at a time.
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 music!
Kudos to Malmo Aviation the Swedish airline has become first in the world to be Meatless on Monday!
I'm all in with the Occupy Movement and that involves giving as much time and effort as I'm able. For me, that means that I'm a sporadic weekend occupier who manages just a few hours a week. But, I always take some food and that seems very welcome to those who are there for the long haul. Healthful snacks like fruit, nuts and good bread are always welcome as is good quality instant coffee and tea bags. What seems to get the most acclaim is good home cooked food especially food that is good at room temperature and doesn't spoil easily.
Yesterday, my group had a pot luck dinner that they promoted with a request that people bring vegetarian/vegan dishes so that all could enjoy the food! Although I was unable to attend the pot luck I put together some recipes for meals for those of us who are taking food regularly. These are healthy (protesting is hard work..they need healthy food!), easy to prepare and economical and would work well for any pot luck or family dinner.
MEXICAN BEAN SALAD
You can't go wrong with this main dish salad...everyone loves it. Serves 8
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, drained and rinsed
1 (15 oz.) can garbanzo(chickpea) beans, drained and rinsed (or any beans you have on hand)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 oz.) package frozen corn kernels
1 red onion, chopped (or any onion)
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar or use 1 tbs. Agave
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold or room temp.
MULTIGRAIN BROCCOLI RICE CASSEROLE
Because mustard is in the same family as broccoli the two flavors compliment one another really well. Toss in a bit of dill and some cheesy flavored nutritional yeast and a great tasting casserole is right there. Serves 6-8 as entree
2 cups Fine Multi Grains (You could substitute a short-grained brown rice..I can usually find a package of multi grains in my super)
1/2 cup raw almonds, roughly chopped
2 cups broccoli florets, cut bite-sized
1 cup broccoli stalks, peeled and diced
1 bunch swiss chard, stems removed and chopped (three or four large leaves)
1 onion, diced
2 cloves garlic
olive oil
1 quart vegetable broth (To be used as cooking liquid for the multi grains.)
fried onion pieces (any brand)
Béchamel Sauce:
4 cups non-dairy milk
1 head roasted garlic
2 T whole wheat flour
3/4 cup nutritional yeast
2 T vegan worchestshire sauce
2 T stoneground mustard
2 T olive oil
1 tsp salt
1 tsp pepper
2 tsp dried dill
Cook 2 cups multi grains in vegetable broth. [You want as much flavor in the grain as possible while initially cooking it.]
Sauté onion in a drizzle of olive oil until edges are browned. Add the garlic, almonds, chard, broccoli florets and stalks. Cover and set aside.
For the béchamel: In a separate pan heat 2 T olive oil and whisk in the flour. Cook for a couple of minutes to create a roux. Add the roasted garlic and whisk until incorporated. Slowly add the non-dairy milk while continuing to whisk. Add the mustard, worchestshire, nutritional yeast, dill, salt and pepper. Bring to a boil to thicken. Taste for seasoning and adjust if necessary. [Keep in mind that the sauce needs to be very highly seasoned in order to flavor the large quantity of rice and vegetables in the entire casserole.]
Assemble the casserole: Add rice to the sautéed vegetables mixing thoroughly to break up any clumps of grain, and then incorporate the sauce. Transfer to a greased casserole dish. Sprinkle the top with crispy onion bits. Bake for 30 minutes or until bubbly.
MEXICAN LASAGNA (or Enchilada Casserole)
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
1/2 jalapeño pepper, finely chopped (optional)
2 cloves garlic, minced
1 large onion, chopped
corn tortillas--at least 12
3 cups (28 ounces) fatfree vegetarian refried beans
2 medium tomatoes, diced
1 tsp. chili powder, divided
1/2 tsp. cumin, divided
3 cups black beans, rinsed and drained (or use half black beans half corn frozen or fresh)
1 cup salsa
1 can enchilada sauce (or 1 1/2 cups homemade)
sliced black olives
Preheat oven to 375 F.
In a non-stick pan with a little water (1 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Set aside.
Spray a 9 X 13-inch baking pan(or 12 inch round) with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan.
Stir the refried beans and spread half of them evenly over the tortillas. Cover the refried beans with half of the pepper-onion mixture and half of the tomatoes; sprinkle with half of the seasonings and half of the black beans.
Add another layer of tortillas and repeat the layers of the other ingredients. Spread the cup of salsa over the final layer of black beans. Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives. Cover and bake for about 30 minutes or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving.
Great with avocado and tomato salad. Serves 8
CUBAN RED BEANS & RICE
This is one of my fave, easy, fast, economical and delish classic recipes. What makes it special is the smoked spanish paprika (Pimenton). If you don't have the Pimenton use regular paprika but if you can you will love it with the Pimenton. Pimenton does something magical with rice and I use it in my paellas. Serves 6
1 large chopped onion
1 chopped red or green bell pepper
4 garlic cloves, minced (or less to taste)
2 cups long-grain white rice
2 bay leaves
3 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon hot Spanish smoked paprika (Pimentón)
2 teaspoons salt
3 cups water
2 15 to 15 1/2-ounce can kidney beans, rinsed & drained
Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minute. Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 3 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Remove bay leaves. Transfer rice to bowl and serve.
CHICKPEA BROCCOLI CASSEROLE
A great main dish for supper. h/t Chandra-Moskowitz Serves 4
Three 16-ounce cans of chickpeas, drained and rinsed
1 large onion, quartered and thinly sliced
3 large carrots, grated (about 2 cups)
1 head broccoli, cut into small florets (about 4 cups)
2 tablespoons thinly sliced chives
1/2 cup bread crumbs (preferably whole wheat)
3 tablespoons olive oil
1 cup vegetable broth
1 teaspoon salt
Preheat oven to 350º F.
In a large bowl, mash the chickpeas well, using a potato masher or firm fork. It takes about 2 minutes to get the right consistency. Add the vegetables and mix well. Add the bread crumbs and mix; then add the oil, and mix again. Finally, add the vegetable broth and salt, and mix one last time.
Transfer all ingredients to a 9 x 13-inch casserole dish (preferably glass or ceramic). Press the mixture firmly into the casserole. Cover with foil, and bake for 45 minutes. Uncover and bake for 15 more minutes.
BROWNIES
Nothing says love and thank you like home made brownies and the occupiers will feel your gratitude when you share these.
This makes a gooey brownie if you want more solid bake longer
2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil (or use apple sauce)
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
"Cry Baby Cry" The Beatles
"For No One" Paul McCartney...the genius of McCartney. This is acoustic and he seems to be singing it to George Martin right after having written it. He even mimics the french horn with his voice.
What have you all been cooking? Please share your recipes and fave Beatle music here!