In this weekly series we have been discussing the benefits of a vegetarian diet including: better health, animal rights, public health, food safety, frugal living, global food crisis and the immense contribution of meat/livestock production to climate change/resource depletion.
The more meatless days you have the more benefits to your health and the environment.
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.
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 less meat diet we also do some cooking, share recipes and listen to great Beatle music!
I come from a tradition of 'familia'. A close knit, large extended family who have mostly lived in the same area for generations. We mainly like each other, enjoy each others company and are there for each other when needed. The kinship bonds are very strong and now seem to distinguish us as the exception rather than the rule. This type of strong family is an economic unit which can help to weather outside influences of economic upheaval. If someone in the family has a setback due to illness or economic uncertainty there is advice, financial and even physical help. There is support to educate, employ, house and feed each other. There are times when I have lamented the intrusion of my independence but I have learned to value the stability that this creates for the individual and for the community. This Thanksgiving I give thanks for my 'familia'
This Thanksgiving I also give thanks for the Occupy Movement which is giving us the opportunity for reform and renewal toward the goal of equality. No one can sit out this historic opportunity. This is a precious gift and each of us is needed to support in any way we can.
This Thanksgiving I am thankful that there is a simple, immediate, no-cost solution to Climate Change. We can all participate. We are just needing to get the word out.
This year I will be a guest for the Thanksgiving dinner. So nice that I only have to bake my famous Cranberry Pie and can relax and enjoy all the company. I have cooked my share of Thanksgiving dinners and you can check out the recipes by clicking the Cranberry Pie link above as that post links to all my previous Thanksgiving diaries.
CRUDITES with VEGGIE CHEESE BALL
This is one turkey that belongs on a Thanksgiving table. It's fun to make and gives a sense of tradition. A perfect start to your Thanksgiving feast.
CRANBERRY APPLE PECAN SALAD
I love cranberries and use them as often as possible during cranberry season. The tartness of the berries goes well with the rich entrees I show below. Serves 4
8 cups mixed greens
2 apples, sliced thin (skin on) or use pears
1 cup fresh cranberries (or dried)
1 cup raw pecans or use walnuts
4 tbsp. crumbled goat cheese
2 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
1 clove garlic, minced
1 small drop pure liquid stevia (or 1/8 tsp. grade B maple syrup) or use 1/4 t Agave
1/8 tsp. dried mustard
Dash Celtic sea salt and ground black pepper to taste
1. Combine olive oil, vinegar, garlic, stevia, dried mustard, and salt/pepper and aside.
2. Place mixed greens, cranberries and pecans in large bowl and toss with dressing, reserving about 1 tbsp.
3. Divide evenly among four plates, top with apples and goat cheese, drizzle remaining dressing over top, and serve.
PUMPKIN COCONUT SOUP with BASIL PESTO
This is a refreshing and soothing starter to a holiday dinner. Serves 4-6
2 tbsp olive oil
1 medium onion
1 garlic clove
1 tsp ginger paste (or grated fresh ginger)
1 tsp lemongrass paste (optional)
1 tsp dried chili flakes
1 3/4 to 2 lbs fresh pumpkin chopped, or use butternut squash (trimmed weight)
1 tsp cinnamon
2 cups coconut milk
3 cups vegetable stock
4-6 tbsp good quality basil pesto
Get started by peeling and deseeding your pumpkin or butternut squash. Cut it into cubes, roughly 1 inch each. Chop the onion and finely chop the garlic.
Pour 2 tablespoons of olive oil into a heavy saucepan. Saute the onion until it becomes translucent. Add the garlic, ginger and lemongrass paste and fry for another minute. Add the butternut squash, the cinnamon and the chili flakes and fry for another 5 minutes until the butternut squash has heated up and is releasing some of its juices.
Add the coconut milk and stock and bring to boil. Once boiling, turn down the heat and let it simmer for about 15 minutes until the butternut squash is soft.
Let the mix cool down a bit and pour into a blender (you might have to do this is batches – don’t overfill the blender unless you want your kitchen exploding with soup). Blend into a smooth soup or use immersion blender which is a great tool for blending soup. Taste the soup and season with salt and pepper.
Serve each portion of soup with a generous tablespoon of good quality pesto.
MUSHROOM and STILTON GALETTE
This is a festive, rich and impressive holiday entree. Serves 6
Adapted from Williams-Sonoma
For the pastry:
1 1/4 cups all-purpose flour
1/4 tsp. salt
8 tablespoons (1 stick) unsalted butter, cut into
pieces
1/4 cup sour cream
2 tsp. fresh lemon juice
1/4 cup ice water
For the filling:
1/4 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes
1 cup boiling water
2 tablespoons unsalted butter
3/4 cup sliced green onions
1 garlic clove, minced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 lb. assorted fresh wild mushrooms, such as
chanterelles, porcini and shiitakes, brushed
clean and large mushrooms thinly sliced
1/2 lb. fresh button mushrooms, brushed clean
and thinly sliced
5 ounces Stilton or other good-quality blue cheese
1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
2. Meanwhile, make the filling: Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened. Drain the mushrooms and mince finely.
3. Preheat an oven to 400°F.
4. In a large fry pan over medium heat, melt the butter. Add the green onions and saute, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh and rehydrated mushrooms, and saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool.
5. On a floured work surface, roll out the dough into a 12-inch round. Transfer to an ungreased baking sheet. Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well. Spread the mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.
POLENTA with GREEN BEANS, MUSHROOMS, PEAS and LEEKS
Another rich holiday entree
3/4 pound green beans, trimmed
1 cup fresh shelled peas (12 to 14 ounces in pods) or use frozen
4 cups whole milk
2 1/2 cups vegetable broth
1 3/4 cups polenta (coarse cornmeal)
2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
1 1/2 cups dry white vermouth
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes or use vegan butter
3 tablespoons heavy whipping cream or use vegan cream
3 tablespoons olive oil
1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges
3 large shallots, sliced (about 3/4 cup)
2 tablespoons chopped fresh Italian parsley, divided
2 teaspoons chopped fresh thyme
Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside.
Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside.
Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Sauté until mushrooms are very tender, about 5 minutes. Add beans and peas, tossing to coat.
Rewarm polenta and spoon into large shallow bowl. Top with green bean mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta.
SQUASH STUFFED with SAFFRON RISOTTO and CRANBERRY
Serves 4 as entree if you stuff in baked acorn squash or serves 8 as side.
2 tablespoons olive oil
1 small onions, finely chopped
1 clove garlic, crushed
6 threads saffron (save a couple to garnish if you like)
salt and pepper to taste
1 1/4 cup soy creamer
1 cup aborio rice
4 cups vegetable stock
2 teaspoon Earth Balance
1 cup grated soy cheese
1/4 cup dried cranberries
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic and stir in the saffron, salt, and pepper. Reduce heat to low, and continue cooking -pour the creamer into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
When the rice has finished cooking, stir in the margarine and grated soy cheese, cranberries and remove from heat. Serve hot.
If stuffing acorn squash use 2 medium squashes cut in half take out seeds and roast @ 350F for 30 minutes...then stuff with the risotto
POTATO MUSHROOM GRATIN
Delicious holiday entree...hey mushrooms are festive! Serves 10
5 tablespoons olive oil, divided
2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt plus additional for mushrooms
3/4 teaspoon freshly ground black pepper plus additional for mushrooms
1 1/4 cups (or more) heavy whipping cream, divided
1 cup freshly grated Parmesan cheese (about 3 ounces), divided or use vegan cheese
2 tablespoons chopped fresh thyme
6 garlic cloves, thinly sliced
12 ounces fresh crimini (baby bella) mushrooms, sliced
Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.
Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.
CHOCOLATE PUMPKIN MARBLE CAKE with CREAM CHEESE GLAZE
This is one of those unforgetable holiday desserts..serves 12
Cake:
1 1/4 cups pumpkin puree
1 cup sugar
1 cup packed dark brown sugar
1 1/2 cups unsalted butter, softened
5 large eggs organic free roaming
1 tsp. vanilla
2 3/4 cups cake flour, divided
3 tsp. pumpkin pie spice
1 tsp. baking powder, divided
1/2 tsp. baking soda, divided
1 tsp. salt, divided
3/4 cup Dutch-processed unsweetened cocoa
1 1/3 cup regular or low-fat buttermilk, divided
To make this healthier, you can reduce the sugars to 3/4 cup each and the butter to 1 cup. The cake won’t be quite as moist as it should be, but will still taste good.
Cream Cheese Glaze:
1/2 cup powdered sugar
4 oz. (1/2 cup) regular or low-fat cream cheese
1/2 tsp. vanilla
3-4 tbsp. milk (or more if you want a thinner glaze)
Preheat oven to 350 degrees (F). Rub a 10 inch tube pan or 12-cup bundt pan with butter (or spritz with cooking spray) and dust with 1 tbsp. flour until the interior is covered. Tap lightly to shake loose extra flour. Set aside.
Spread pumpkin puree over two layers of paper towels and press two more layers on top. Let sit for 10 minutes.
Meanwhile, in a large mixer bowl cream butter until light. Add both sugars in a steady stream and mix on medium for about 5 minutes.
Add eggs, one at time, mixing well after each. Add in vanilla.
Transfer half of the mixture into another large bowl (another mixer bowl would be helpful, but any large bowl will work). Set aside.
Scape the pumpkin off of the paper towel and add it to the first bowl. Mix well.
In a smaller bowl combine 1 3/4 cup flour, pumpkin pie spice, 1/2 tsp. baking soda, 1/4 tsp. baking powder and 1/2 tsp. salt.
Add half of the flour mixture to the pumpkin mixture and mix well. Mix in 1/3 cup buttermilk. Then add the remaining flour and mix until combined. Set aside.
In the smaller bowl combine 1 cup flour, 3/4 cup cocoa, 1/2 tsp. baking soda, 1/4 tsp. baking powder and 1/2 tsp. salt.
Add half of the flour/cocoa mixture to the other large bowl and mix well with a whisk or your mixer. Mix in 1 cup of buttermilk. Then add the remaining flour and mix until combined.
Spoon 1/3 of the pumpkin batter into your prepared pan. Drop heaping spoonfuls of the chocolate batter around the pan (not completely covering all the pumpkin). Spoon in the remaining pumpkin and chocolate batters. Gently swirl a knife around the pan several times.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (make sure you’re checking in both the pumpkin and chocolate parts, I noticed large chocolate sections needed a few additional minutes). Cool in pan for 10 minutes, then remove from pan and cool for another 10 minutes on a rack.
Meanwhile, to make the glaze, mix powdered sugar and cream cheese until well blended. Beat in vanilla and milk, 1 tbsp. at time. Drizzle on the warm cake. Let cake cool completely.
CRANBERRY LIME GALETTE
This year I've been going a little galette crazy...baking everything in a free form galette crust. It's fun, fast and gives a rustic homemade look. This combo of ingredients is unbelievably delish.
Use pie crust recipe below or use your favorite pie crust , chilled
3 TBsp ground nuts (walnuts, almonds, pecans or skinned hazelnuts)
3 TBsp dry bread crumbs (unseasoned, store bought)
2 cups cranberries, fresh or frozen (let thaw and pat dry)
1 medium apple, peeled, cored, and cut into 1/2 inch chunks
1/2 cup moist, plump dried cranberries (optional)
3/4 cup (packed) light brown sugar
a 1 1/2-inch piece of fresh ginger, peeled and finely chopped
grated zest of 1 lime
juice of 1/2 lime
3 Tbsp raspberry jam or jelly
decorating (coarse) or granulated sugar, for dusting
confectioners' sugar, for dusting
Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment (see below) or a silicone mat.
To make it easier to move the pie dough onto the baking sheet, roll it between sheets of parchment (in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap. Alternatively, work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.
Roll the dough into a large 1/8-inch circle. Using a pastry wheel or a paring knife, trim the dough to a 13-inch diameter. Transfer the dough to the baking sheet and keep it covered in the refrigerator while you make the filling.
Mix together the nuts and bread crumbs.
Toss together the remaining ingredients (except the decorating and confectioners' sugars for dusting) in a bowl, stirring just to mix.
Good for Everything Pie Crust
1 1/2 c. all purpose flour
2 Tbs. sugar
3/4 tsp. salt
1 1/4 stick (10 Tbs.) very cold (frozen is fine) unsalted butter, cut into tablespoon-sized pieces or use vegan butter
2 1/2 Tbs. very cold (frozen is even better) vegetable shortening, cut into 2 pieces
about 1/4 c. ice water
Put the flour, sugar and salt into a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until butter and shortening are cut into the flour. Don't overdo the mixing- what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine one and off, gradually add about 3 Tbs. of water. Add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened to form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scape the dough out of the work bowl onto a work surface.
Shape dough into a ball and then flatten into a disk and wrap in plastic. Refrigerate the dough for at least one hour before rolling. (If your ingredients were very cold and you worked quickly, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)
Remove the crust from the refrigerator. Using a cake pan or pot lid as a template and the tip of a blunt kitchen knife as a marker, gently trace a 9-inch circle in center of the dough--this is the area for the filling. Sprinkle the center circle with the nut and crumb mixture and top with the filling. Now gently lift the unfilled border of dough up and onto the filling: as you lift the dough and place it on the filing, it will pleat. Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of decorating or granulated sugar.
Bake the galette for 35-40 minutes, or until the crust is brown, the cranberries have popped and the filling is bubbling. Place the baking sheet on a rack to cool for 10 minutes.
Very carefully slide a small baking sheet or a cake lifter under the galette and slip the galette onto a rack to cool. Serve the galette with it is just warm or when it has reached room temperature, lightly dusted with confectioners' sugar.
"In My Life" The Beatles
"Cook of the House" Wings Paul & Linda McCartney
What have you all been cooking? Have any Thanksgiving recipes to share? Please share your recipes and fave Beatle music here!