Greetings, Fellow SASL Members,
Tonight's meeting of the San Antonio Sustainable Living group features Kevin Coleman. Many of us are big fans of compressed earth block and other earthen-based wall systems construction. Kevin has been the supplier of earthen blocks in the San Antonio area for years and is well versed in the production and building techniques related to the erection of compressed earth structures. He knows all too well the problems not with the material itself, but with the aspects related to using the material such as finding a bank to finance a compressed earthen structure.
To get the answers to the questions you may have regarding the overall aspects of earthen construction as well as the small details we seldom hear about, this is the meeting you want to attend. We will be meeting tonight (Tuesday) in the classroom inside Whole Foods Market in the Quarry Shopping Center (US 281 @ Jones-Maltsberger @ Basse) at 7pm. I hope to see many of you there.
Mark your calendar for the next 4th Tuesday (July 26th) when Kerry Davis from AirCheck is scheduled to speak on Daikin and mini-split air conditioning/heating systems.
Stephen Colley, COORDINATOR
San Antonio Sustainable Living
Tuesday, June 28, 2011
Friday, June 24, 2011
Meatless Monday Recipe-Quick Pesto w/Broiled Tomatoes
Quick Pesto with Broiled Tomatoes
Serves 8; Vegan; 30 minutes or fewer
So, I did this recipe and it was SUPER easy and VERY yummy, however, I had a problem with my broiler burning the bread crumbs (even at 3 minutes). I set my oven to 325 degrees and "baked" them for a little longer. Since I'm seeing tomatoes everywhere, I figured this was the best post. If you serve with some garlic bread it turns into a light meal-perfect for summer!
Quick Pesto
3 cups basil leaves
2 cloves of garlic, peeled
1/4 cup pine nuts
1/4 cup nutritional yeast
1/2 cup olive oil
salt and pepper to taste (I had to use both)
Broiled Tomatoes
4 medium tomatoes, cored and halved crosswise
5 Tbs. plus 1 tsp. panko breadcrumbs
To make pesto: Place basil and garlic in food processor , and process until finely chopped. Add pine nuts and nutritional yeast, and process for 1 minute, or until pine nuts are finely chopped and mixture is paste-like. (I put all of above into the food processor at one time, and added the oil as directed.) With motor running, add olive oil in a steady stream. Process 1 minute more, or until smooth. Season with salt and pepper, if desired.
To make tomatoes: Preheat oven to broil. Place tomatoes cut-side up on baking sheet. Spread each tomato half with 2 tsp. Quick Pesto, and sprinkle with 2 tsp. panko breadcrumbs. Broil 3 to 5 minutes, or until breadcrumbs are browned and pesto is bubbly. Serve as a side dish.
Per Serving (1/2 tomato with topping): 84 cal.; 2 g. prot.; 6 g. total fat (<1 g. sat. fat); 6 g. carb.; 0 mg. chol.; 12 mg. sod.; 1 g. fiber; 2 g. sugars
Found: Vegetarian Times July/August 2011
Serves 8; Vegan; 30 minutes or fewer
So, I did this recipe and it was SUPER easy and VERY yummy, however, I had a problem with my broiler burning the bread crumbs (even at 3 minutes). I set my oven to 325 degrees and "baked" them for a little longer. Since I'm seeing tomatoes everywhere, I figured this was the best post. If you serve with some garlic bread it turns into a light meal-perfect for summer!
Quick Pesto
3 cups basil leaves
2 cloves of garlic, peeled
1/4 cup pine nuts
1/4 cup nutritional yeast
1/2 cup olive oil
salt and pepper to taste (I had to use both)
Broiled Tomatoes
4 medium tomatoes, cored and halved crosswise
5 Tbs. plus 1 tsp. panko breadcrumbs
To make pesto: Place basil and garlic in food processor , and process until finely chopped. Add pine nuts and nutritional yeast, and process for 1 minute, or until pine nuts are finely chopped and mixture is paste-like. (I put all of above into the food processor at one time, and added the oil as directed.) With motor running, add olive oil in a steady stream. Process 1 minute more, or until smooth. Season with salt and pepper, if desired.
To make tomatoes: Preheat oven to broil. Place tomatoes cut-side up on baking sheet. Spread each tomato half with 2 tsp. Quick Pesto, and sprinkle with 2 tsp. panko breadcrumbs. Broil 3 to 5 minutes, or until breadcrumbs are browned and pesto is bubbly. Serve as a side dish.
Per Serving (1/2 tomato with topping): 84 cal.; 2 g. prot.; 6 g. total fat (<1 g. sat. fat); 6 g. carb.; 0 mg. chol.; 12 mg. sod.; 1 g. fiber; 2 g. sugars
Found: Vegetarian Times July/August 2011
Friday, June 17, 2011
Meatless Monday Recipe-Black Bean Burgers
Black Bean Burgers
Makes 6-8 patties
1 15-ounce can black beans (or 1 1/2 cups if cooking from scratch), rinsed and drained
1/2 cup quick-cooking rolled oats (not instant)
1/2 cup whole-wheat bread crumbs
4 tablespoons finely chopped onions
4 tablespoons finely chopped carrots
4 tablespoons finely chopped mushrooms
2 garlic cloves, minced
2 teaspoons nutritional yeast
1 teaspoon ground cumin
1 tablespoon soy sauce
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon liquid smoke
1/4 teaspoon cayenne pepper
salt, to taste
black pepper, to taste
Directions
1. Mash beans with fork or potato masher, leaving some texture. Add all remaining ingredients and mix with your hands. It will be very thick. Form into 6 to 8 patties.
2. Lightly spray a frying pan with nonstick spray or wipe lightly with oil. On medium high-heat, brown patties on both sides.
Nutrition Information | Per serving (1 patty)
calories: 186; fat: 1.4 g; saturated fat: 0.2 g; calories from fat: 6.1%; cholesterol: 0 mg; protein: 10.3 g; carbohydrates: 34.3 g; sugar: 1.6 g; fiber: 11.7 g; sodium: 288 mg; calcium: 87 mg; iron: 3.3 mg; vitamin C: 2 mg; beta-carotene: 428 mcg; vitamin E: 0.1 mg
Found: Food for Life instructor Delisa Renideo of www.yestolife.info.
Makes 6-8 patties
1 15-ounce can black beans (or 1 1/2 cups if cooking from scratch), rinsed and drained
1/2 cup quick-cooking rolled oats (not instant)
1/2 cup whole-wheat bread crumbs
4 tablespoons finely chopped onions
4 tablespoons finely chopped carrots
4 tablespoons finely chopped mushrooms
2 garlic cloves, minced
2 teaspoons nutritional yeast
1 teaspoon ground cumin
1 tablespoon soy sauce
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon liquid smoke
1/4 teaspoon cayenne pepper
salt, to taste
black pepper, to taste
Directions
1. Mash beans with fork or potato masher, leaving some texture. Add all remaining ingredients and mix with your hands. It will be very thick. Form into 6 to 8 patties.
2. Lightly spray a frying pan with nonstick spray or wipe lightly with oil. On medium high-heat, brown patties on both sides.
Nutrition Information | Per serving (1 patty)
calories: 186; fat: 1.4 g; saturated fat: 0.2 g; calories from fat: 6.1%; cholesterol: 0 mg; protein: 10.3 g; carbohydrates: 34.3 g; sugar: 1.6 g; fiber: 11.7 g; sodium: 288 mg; calcium: 87 mg; iron: 3.3 mg; vitamin C: 2 mg; beta-carotene: 428 mcg; vitamin E: 0.1 mg
Found: Food for Life instructor Delisa Renideo of www.yestolife.info.
Friday, June 10, 2011
Meatless Monday Recipe-Roasted Green Beans, Fennel, Red Pepper, & Cauliflower w/ Dill
Roasted Green Beans, Fennel, Red Pepper, and Cauliflower with Dill
Vegan; Makes 8 servings
2 medium fennel bulbs, tops cut off, halved, trimmed, and sliced
1 medium cauliflower, trimmed, broken into florets, and sliced
2 large red bell peppers, seeded and thickly sliced
6 cups trimmed fresh green beans or frozen whole young green beans
1/2 cup fat-free Italian salad dressing
2 tablespoons lemon juice
2 teaspoons dried dill weed, or 2 tablespoons chopped fresh dill weed
1 teaspoon garlic granules
1/4 cup chopped fennel leaves
salt, to taste
freshly ground black pepper, to taste
nonstick cooking spray
1. Preheat oven to 350 F.
2. Combine fennel bulbs, cauliflower, bell peppers, green beans, dressing, lemon juice, dill, garlic granules, fennel leaves, salt, and black pepper in a single layer in large, shallow baking pan, coated lightly with nonstick cooking spray. (Use two pans if necessary to keep the vegetables in one shallow layer.)
Place the pan or pans on the bottom oven rack. Bake for about 40 minutes, stirring occasionally with a spatula, until the vegetables are tender and beginning to brown slightly. Serve hot.
Per serving (1/8 of recipe): Calories: 83; Fat: 0.9 g; Saturated Fat: 0.2 g; Calories from Fat: 9.7%; Cholesterol: 0 mg; Protein: 4.2 g; Carbohydrates: 18.1 g; Sugar: 8.2 g; Fiber: 7 g; Sodium: 355 mg; Calcium: 91 mg; Iron: 1.7 mg; Vitamin C: 116.4 mg; Beta-Carotene: 1373 mcg; Vitamin E: 1.2 mg
Recipe from Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan
Vegan; Makes 8 servings
2 medium fennel bulbs, tops cut off, halved, trimmed, and sliced
1 medium cauliflower, trimmed, broken into florets, and sliced
2 large red bell peppers, seeded and thickly sliced
6 cups trimmed fresh green beans or frozen whole young green beans
1/2 cup fat-free Italian salad dressing
2 tablespoons lemon juice
2 teaspoons dried dill weed, or 2 tablespoons chopped fresh dill weed
1 teaspoon garlic granules
1/4 cup chopped fennel leaves
salt, to taste
freshly ground black pepper, to taste
nonstick cooking spray
1. Preheat oven to 350 F.
2. Combine fennel bulbs, cauliflower, bell peppers, green beans, dressing, lemon juice, dill, garlic granules, fennel leaves, salt, and black pepper in a single layer in large, shallow baking pan, coated lightly with nonstick cooking spray. (Use two pans if necessary to keep the vegetables in one shallow layer.)
Place the pan or pans on the bottom oven rack. Bake for about 40 minutes, stirring occasionally with a spatula, until the vegetables are tender and beginning to brown slightly. Serve hot.
Per serving (1/8 of recipe): Calories: 83; Fat: 0.9 g; Saturated Fat: 0.2 g; Calories from Fat: 9.7%; Cholesterol: 0 mg; Protein: 4.2 g; Carbohydrates: 18.1 g; Sugar: 8.2 g; Fiber: 7 g; Sodium: 355 mg; Calcium: 91 mg; Iron: 1.7 mg; Vitamin C: 116.4 mg; Beta-Carotene: 1373 mcg; Vitamin E: 1.2 mg
Recipe from Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan
Friday, June 3, 2011
Meatless Monday Recipe-Hawaiian-style Sweet & Sour Roasted Pineapple & Bell Peppers
Hawaiian-style Sweet and Sour Roasted Pineapple and Bell Peppers
This tropical medley is a fresh alternative to a vegetable side dish. To stretch it into a main dish for four, serve it with tofu and over steamed rice.
Serves 6; Vegan
•3 cups cubed fresh pineapple
•1 medium red bell pepper, cubed (1 1/2 cups)
•1 medium red onion, cut into thin wedges (1 1/2 cups)
•1 Tbs. toasted sesame oil
•1 Tbs. vegetable oil
•1 Tbs. dark or light brown sugar
•1 Tbs. sweetened coconut flakes, optional
•1 Tbs. lime juice
Directions
1. Preheat oven to 400°F. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
2. Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.
Nutritional Information
Per 1-cup serving: Calories: 108, Protein: 1g, Total fat: 5g, Saturated fat: 1g, Carbs: 17g, Cholesterol: mg, Sodium: 3mg, Fiber: 2g, Sugars: 12g
Found: Vegetarian Times May/June 2010
This tropical medley is a fresh alternative to a vegetable side dish. To stretch it into a main dish for four, serve it with tofu and over steamed rice.
Serves 6; Vegan
•3 cups cubed fresh pineapple
•1 medium red bell pepper, cubed (1 1/2 cups)
•1 medium red onion, cut into thin wedges (1 1/2 cups)
•1 Tbs. toasted sesame oil
•1 Tbs. vegetable oil
•1 Tbs. dark or light brown sugar
•1 Tbs. sweetened coconut flakes, optional
•1 Tbs. lime juice
Directions
1. Preheat oven to 400°F. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.
2. Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.
Nutritional Information
Per 1-cup serving: Calories: 108, Protein: 1g, Total fat: 5g, Saturated fat: 1g, Carbs: 17g, Cholesterol: mg, Sodium: 3mg, Fiber: 2g, Sugars: 12g
Found: Vegetarian Times May/June 2010
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