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Today, we are joining with The Global Day of Action to Occupy our Food Supply. Prominent thought leaders, authors, farmers and activists like Vandana Shiva, Michael Pollan, Annie & Willie Nelson, Woody Harrelson, Raj Patel, Gary Paul Nabhan, Anna Lappé, Marion Nestle, Food Inc.’s Robert Kenner and Michael Ableman are adding their voices in support of a wide-ranging series of actions across the US and the globe.
Protesters put up a banner announcing that the Bank of America has become a food bank. Credit: Judith Scherr/IPS
IPS Inter Press Service

Today, February 27, over 60 Occupy Wall Street groups as well as environmental and corporate accountability organizations are joining in solidarity to create healthy food systems and resist corporate control of our food supply. Individuals from Brazil, Hungary, Ireland, Argentina, the United States, and beyond are planning actions on the ground which include reclaiming unused bank-owned lots to create community gardens; identifying GMO and destructive products in grocery stores with stickers; protesting at Cargill-owned hedge fund offices; doing seed exchanges in front of stock exchanges; supporting community alliances to drive away Wal-Mart and dangerous, unethical food distributors; and fighting back against Monsanto’s revolving door into the FDA via Obama. The Global Day of Action is sponsored by Rainforest Action Network whose goal is to fight the consequences of the Industrial Food Complex.

I'm participating in their Bloggers Day of Action right alongside Occupy to disseminate this information for you to consider:

Did you know that:

 .   Four corporations, led by Walmart, control more than half of grocery sales. Walmart alone gets more than one quarter of every grocery dollar spent in the U.S.

 .  Three companies -- Monsanto, DuPont and Syngenta -- own 47 percent of the world's seeds. And they own 65 percent of the global proprietary maize market.

 .   Nearly every major commodity -- wheat, corn, soy -- is controlled by just four corporations.

 .   Just four corporations control more than 80 percent of all our meat supply.

 .   According to USDA statistics, America loses more than 17,000 farmers a year -- one every half an hour.

I don't believe any corporation is too big too fail.  At the policy level we need to work for reducing subsidies for corn and soya and to have labeling of GMO products.  But in this fight I think individual action can be faster and more effective.  Just say no to buying meat and processed food.  Start your own garden and try to support local small farmers and farmers markets.  We can be the change that is needed.

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 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!

Here at MMM we use direct action by not participating in the purchase of health killing, Earth killing products.  Our action here involves preparing healthy, Earth friendly and delicious recipes.  It's a simple, easy way to be pro-active in fighting the Industrial Food Complex.

Let's get started with some Meatless Monday recipes which can be used throughout the week.
     Gypsy Soup
I love this fast, meal-in-a-pot soup Adapted from Moosewood cookbook Serves 6

2 Tbsp. olive oil
3 cups diced onion, 1/4” dice
1 cup diced celery, 1/4” dice
1 cup diced red or green bell pepper, 1/4” dice
2 cups diced, peeled garnet yams, sweet potatoes, winter squash, or carrots, 1/4” dice
Freshly ground black pepper
2 Tbsp. minced garlic
1 Tbsp. sweet paprika
1 tsp. turmeric
1/8 tsp. ground cinnamon
1/8-1/4 tsp. cayenne
1 14.5-ounce can diced tomatoes, preferably fire-roasted, or 1 1/2 cups diced fresh tomatoes, 1/4” dice
1 15.5-ounce can chickpeas (garbanzo beans), drained and rinsed, or 1 1/2 cups cooked chickpeas
5 cups vegetable stock, or water
1/2 tsp. salt
3 bay leaves
1/2 cup chopped fresh parsley

In large pot, sauté onions, celery, peppers, and garnet yams in olive oil, lightly seasoned with salt and freshly ground black pepper, until onions soften and start to turn golden. Stir in garlic, paprika, turmeric, cinnamon, and cayenne and cook for 1 minute.  Stir in tomatoes, chickpeas, stock or water, salt, and bay leaves. Bring to a boil, cover, turn heat down to low, and simmer for 20-30 minutes until flavors have blended. Taste and add salt, freshly ground black pepper, or cayenne, as needed. Stir in fresh parsley and serve.

Note: you'll notice that I don't have patience for 1/4" dice
      White Bean Chili
Hearty, cool weather dinner. All you need is a crisp salad for a quick, healthy meal. n/t Meatless Monday

        1 medium onion, chopped
        1 teaspoon minced garlic
        2 (15-ounce) cans Great Northern beans, rinsed and drained
        1 (15-ounce)can garbanzo beans, rinsed and drained
        4 cups vegetable broth
        1 teaspoon chili powder
        1 teaspoon ground cumin
        1/2 teaspoon dried oregano
        1 (4-ounce) can diced green chiles, drained
        1 (14-ounce) can white sweet corn, drained or use 1 cup frozen white or yellow corn

    Coat a large pot with nonstick cooking spray, then sauté the onion and garlic over medium heat for 3-5 minutes, until tender. Stir frequently so vegetables don’t stick. Empty one can of the Great Northern beans into a food processor or blender and process with one cup of the vegetable broth until smooth. Add everything to the pot: the pureed bean mixture, the second can of Great Northern beans,the garbanzo beans, the remaining 3 cups of vegetable broth, chili powder, cumin, oregano, green chiles, and corn. Bring to a boil, then reduce heat and cook for 20 minutes. Garnish with a dollop of tomato salsa.
     Tempeh No-Meat Loaf
Tempeh is my new cooking love.  It's amazing how it absorbs flavors and so healthy!  Serves 6-7

1 lb tempeh
1 tbs olive oil
1/2 cup whole wheat bread crumbs
1/2 cup rolled oats (or 1/4 cup oats plus 1/4 cup wheat germ)
2 ribs celery, with leaves, finely chopped
2 carrots, grated
1 medium onion, finely chopped
3 garlic cloves, minced
1/3 cup nutritional yeast flakes
1/3 cup tahini
1/4 cup tamari soy sauce
1 tsp each of dried basil, oregano, turmeric, and thyme, plus a dash of black pepper
1/4 cup good quality ketchup

Preheat the oven to 350 degrees. Lightly oil a 9 x 5 loaf pan. Heat the oil in a large skillet over medium flame. Add the celery, carrot, onion, and garlick and cook for 5 minutes. Remove from the heat. Put the tempeh in a large bowl and mash well. Add the yeast, tahini, tamari, all of the dried herbs, and the ketchup. Stir until well mixed. Add the bread crumbs and the cooked vegetables and mix well. Press the mixture firmly into the prepared loaf pan. Bake for 45-50 minutes. Let the loaf stand for 5 minutes, then invert onto a serving platter to unmold. Cut into slices and serve. Great with mashers or roasted potatoes.
       Tomato & Artichoke Pita Pizza (Vegan)
One of my fave quick, delish meals

pita bread (6″ – 8″ round)
pizza sauce
marinated artichoke hearts, drained and quartered
tomato, sliced
Daiya mozzarella vegan cheese

Simply spoon pizza sauce over pita bread. Top with sliced tomatoes and marinated artichoke hearts. Then sprinkle with Daiya mozzarella vegan cheese.
Place pita pizza directly on oven rack and bake for 10-12 minutes at 375 degrees.
      Polenta al Funghi
Mushroom polenta..easy, fast dinner h/t foodietots
Serves 4

    1 pint honey mushrooms (or other mushrooms of choice)
    1 box instant polenta
    4 cups water
    2 tablespoons butter (I use Earth Balance vegan spread)
    1/3 cup grated parmesan cheese or vegan cheese
    1 cup pasta tomato sauce of your choice

Bring water to a boil.

Brush mushrooms.. Heat a dry skillet over medium heat. Add mushrooms and cook, stirring only once or twice, until they begin to darken. Add 1 tablespoon butter to pan and remove from heat. Season mushrooms with sea salt and pepper.

3. Prepare polenta as instructed on package. When thickened, stir in 1 tablespoon butter and the cheese. Remove from heat.

4. Warm pasta sauce.

5. Spoon polenta onto plates, shaping a small well in the center. Top with a few spoonfuls of pasta sauce and scatter mushrooms over the top. Enjoy!
       Birthday Pudding Pizza
Don't worry I'm not going all Paula Deen on you.  This is a special occasion treat and makes a great sub. cake for a pizza lover.

So easy, this can be made stove top using this method.  When you flip the crust over spread with chocolate melted in micro. and finish cooking.  Add strawberries when cooking is completed.

"Yes It Is"   The Beatles

"No Reply"   The Beatles

What have you all been cooking.  Please share your recipes and fave Beatle music here!

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