In this weekly series we have been discussing the benefits of a vegetarian diet including: better health, longer lives, animal rights, global food crisis, food safety, public health, frugal living and the staggeringly huge contribution of meat/livestock production to climate change/resource depletion(pdf).
Frances Moore Lappe
From Frances Moore Lappe's Diet For A Small Planet. Her iconic book first published in 1971
We feed almost half the world's grain to livestock, returning only a fraction in meat...while millions starve
It takes 16 pounds of grain and soybeans to produce just 1 pound of beef in the US
producing one pound of steak uses 2,500 gallons of water! Livestock production, including water fed to US crops fed to livestock aboard , account for about half of all water consumed in the US.
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 many advantages of a less meat diet we also do some cooking, share recipes and listen to great Beatle music!
Backyard gardens and Farmers Markets are brimming over with the vibrant colors of sweet peppers. Peppers come in a rainbow of colors, including green, red, yellow, orange, and even purple, brown, and black. They are super healthy, include antioxidants and interestingly the colors determine the type of nutrients included.
They are versatile and are used for many ethnic cuisines including: Latin, Asian, European and many others. They are a staple in my house. So today I will share some of my favorite hot weather sweet pepper recipes. I don't like to heat up the kitchen in the summer so I chose these recipes because they are fast and require little or no cooking.
Charm City Moms
RAW SPICY RED PEPPER SOUP
Super refreshing and healthy starter. Serves 4-6
2 large red peppers
4 vine tomatoes
1/4 to 1/2 avocado (depending on how thick you want it)
2 tablespoons fresh cilantro, chopped
1/2 clove garlic
1/2 large organic cucumber, peeled
1-2 teaspoons chili powder (or cayenne to make it hot) or use 1 teaspoon of each to taste Chipotle is great here. Salt to taste
In a high-speed blender, mix all of the ingredients for about 40 seconds or until it is smooth and creamy.
WHITE BEAN and RED PEPPER DIP
Serve on crostini along with a salad for a light summer meal. Kids like this!
1 (15 ounce) can cannellini, beans-drained and rinsed
1/2 cup chopped roasted red pepper (if canned make sure to pat them dry)
1/2 teaspoon coarse salt
1/4 cup chopped fresh basil (can replace with 3/4 tsp cumin for a different variation)
1/4 teaspoon paprika (i used smoked for a little added zing)
2 garlic cloves
1/2 teaspoon red pepper flakes (can use less if not a big fan of spicy)
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth. Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!
jugglerpm
RIGATONI with RED PEPPER SAUCE
A really fast satisfying pasta. All you have to cook is the pasta! Serves 4
8-12 oz pasta of your choice
1 cup oil marinated roasted red peppers, chopped
1 cup firm silken tofu, drained and crumbled
2 cloves garlic, chopped
1 tablespoon dried basil or use handful fresh basil leaves, torn
2 tablespoons balsamic vinegar
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 small can (4 ounces) artichokes, drained and chopped
2 tablespoons minced fresh parsley, optional
soy parmesan, to taste, optional
Cook the pasta al dente, according to package directions. Meanwhile, in a food processor or blender combine the red peppers, tofu, garlic, basil, vinegar, salt, pepper, and olive oil.
2. Process to a smooth consistency. Drain the pasta and toss with the sauce, then add the artichokes.
3. Sprinkle with the parsley and soy parmesan, if desired.
Enjoy!!You can also use 1 cup chopped oil marinated sun-dried tomatoes in place of the red peppers. Both taste amazing!
Laura Tamarin
GARLICKY HOISON 'BEEF' and PEPPERS
I just started using substitute meat. I was perfectly satisfied to get my protein from beans, legumes, whole grains, nuts etc. Have to tell you..this experimenting has been delicious fun! So this is for you all who want to enjoy the meat without adding climate 'heat'
1 cup of raw Jasmine or Brown Rice - Prepared the way you like
1 bag of Gardein Beef Tips
1 large Onion - Cut into strips
1 Large Green, Red and orange Pepper (mix or use 1 color to taste) Cut into strips
1 Large handful of shredded carrots
3 Cloves of Garlic - Minced
Soy Sauce - 2 Tablespoons
Hoisin Sauce - 4 Tablespoons
Black Pepper - To taste
Sesame Oil
Start preparing rice per package directions. Once that is started heat a pan and coat with Sesame oil. Cut your onion and green pepper into strips and drop them in the pan. Next add the garlic and carrots. Let this cook for about 5 minutes and then add the rest of the sliced peppers, Soy and Hoisin sauces. Mix and add the Beef Tips. Cover and let simmer for another 5 -10 minutes depending on how done you want your veggies. Don't forget to keep an eye on your rice, it will go quickly! Once everything is done add some rice to the bottom of a bowl and layer the stir fry over it. Sprinkle with sesame seeds if you like.
PEPPER & ONION FAJITA WRAPS
1 T olive oil
2 large peppers (different colours look best here), sliced lengthwise
1 red onion, cut in half & sliced lengthwise
1 t cumin
1 t chili powder
1/8 t cayenne pepper (optional)
juice of 1/2 lime
4-6 large flour tortillas
toppings: hot sauce, salsa, guacamole, vegan sour cream, vegan grated cheddar cheese
In a large pan, heat oil over med-high heat and add in peppers, onions, cumin, chili powder and cayanne pepper sauteing until some bits are slightly scorched yet making sure the vegetables have reached the desired slightly crisp/slightly soft doneness. Squeeze with lime and remove from heat.
Warm tortillas over a gas flame or heat using a separate pan until warm and bendy. Place a portion of the vegetable mixture in the middle of your tortilla and pile on the toppings. Fold by flipping up the bottom and folding in the sides into a nice little package. Eat and repeat. Makes 4-6 tortillas depending on how much you fill them.
Great served with Black Beans & Rice.
Adrienne
CAULIFLOWER STEAKS with RED PEPPER SAUCE
I've saved the best for last. These are so unexpectedly delicious and really are a spectacular entree.
2 to 3 cauliflower heads, cut (4) 1/2 inch to 5/8 inch steaks from each cauliflower.
3 red bell peppers
1 to 2 fresh Jalapeno peppers
4 garlic cloves, peeled or 1T pre-chopped garlic
4 Tbsp Balsamic Vinaigrette
salt and pepper to taste
Red Pepper Sauce
Roast the peppers on all sides under a broiler or grill on stove top, about 30 minutes total (turning as needed), until well charred. Throw the garlic cloves on the same grill pan for about ten minutes to soften them.
Place the peppers in a bowl and cover with foil for ten minutes to allow the steam to escape the peppers and separate the flesh from the skin. Remove the charred skin, the stems, and any seeds, saving the liquid from inside the peppers.
Place the peppers, garlic, pepper liquid, and Balsamic Vinaigrette in a blender or food processor and blend them until smooth. Add salt and pepper to taste.
Heat a large sauté pan or stove top grill over medium-high heat.
Cauliflower Steaks:
Remove the leaves from the bottom of the veggie.
Place each cauliflower on a cutting board and slice vertically (use a sharp knife!) 3 to 4 (depending on the size), ½ inch to 5/8 inch steaks from the center of the cauliflower. Be gentle. The stem part will hold the steaks together amazingly.
Save the side pieces to use for another meal.
Add 1 Tbsp olive oil to the skillet and heat until shimmering. Add half of the cauliflower steaks and cook two minutes or so until nicely browned. Flip the steaks carefully with a spatula (place your hand on the cool side to flip) and brown the other sides. Reduce heat as necessary to continue cooking untill steaks are tender when pierced with a knife. Place them on a cookie sheet. Add another tablespoon of oil to the pan, and brown the rest of the steaks and add them to the cookie sheet.
To serve place red pepper sauce on dish and place steak on top. May garnish with parsley etc. or try this:
MIXED OLIVE RELISH
2 cups mixed brine-cured black and green olives
1/2 cup drained pimiento-stuffed green olives (about 3 ounces)
1/3 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice, or to taste
1 tablespoon drained capers, chopped
1/3 cup finely chopped fresh flat-leafed parsley leaves
Working with several brine-cured olives at a time and using flat side of a large heavy knife, press olives to crush them and remove pits. Coarsely chop all olives and in a bowl toss with onion, oil, lemon juice, and capers. Relish may be prepared up to this point 2 days ahead and chilled, covered. Bring relish to room temperature before serving. Stir in parsley.
PICKLED PEPPERS
Damn, these are good! Adapted from Michael Symon. These make a terrific guest gift.
1 pound (450g) fresh jalapeno peppers, washed (see Note)
2 1/2 cups (625ml) water
2 1/2 cups (625ml) vinegar (I used white distilled vinegar)
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled
2 tablespoons black peppercorns
1. Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar.
2. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.
3. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible. (You can use them sooner, but they’re worth the wait.)
Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat. (Topping for Nachos..oh yeah!)
Storage: I’ve kept pickles like this for up to a few weeks, under refrigeration, without any problems.
Note: You can use another chile pepper in place of the jalapeños.
"Sgt. Peppers Lonely Hearts Club Band" The Beatles
"Get Back" The Beatles
This is your MMM Tuesday edition. Sorry about that! What have you all been cooking? Please share your recipes, gossip and fave Beatle music here!