Meatless Monday Recipe-Brown Rice, Vegetable & Herb Gratin

Brown Rice, Vegetable & Herb Gratin

Serves 4; Vegetarian; 1 hour

What is great about this recipe, is that you can use whatever veggies you have on hand. I used mushrooms and yellow squash for carrots and baby corn cobs. If you switch the cheese and butter to non-dairy ingredients-the recipe becomes vegan.

1/3 cup brown rice (I used 2/3 cups)

2 tablespoons butter or margarine

1 red onion, chopped

2 cloves of garlic, crushed

1 carrot, cut into matchsticks

1 zucchini, sliced

2 3/4 oz. baby corn cobs, halved lengthwise

2 tablespoons sunflower seeds

3 tablespoons chopped mixed herbs (I used mint, basil, parsley and oregano)

1 cup grated mozzarella cheese

2 tablespoons whole-wheat bread crumbs

salt and pepper to taste

1. Cook the rice in a saucepan of boiling water for 20 minutes. (It took mine about 35 minutes. Besides the baking, this is the longest part of the recipe.)

2. Lightly grease a 3 3/4 cup ovenproof dish. Preheat oven to 350 degrees F.

3. Heat the butter in a skillet. Add the onion and cook, stirring constantly, for 2 minutes, or until softened.

4. Add the garlic, carrot, zucchini, and corn cobs and cook for a further 5 minutes, stirring constantly.

5. Mix the rice with the sunflower seeds and mixed herbs and stir into the pan.

6. Stir in half of the mozzarella cheese and season with salt and pepper to taste.

7. Spoon the mixture into the greased dish and top with the bread crumbs and remaining cheese. Bake for 25-30 minutes, or until the cheese begins to turn golden. Serve at once.

Variation: Use an alternative rice, such as basmati, and flavor the dish with curry spices, if desired.

Found: What's Cooking Vegetarian by Jenny Stacey

Meatless Monday Recipe-No-Cook Cannellini Salad with Pesto Dressing

No-Cook Cannellini Salad with Pesto Dressing

Serves 4; 30 minutes or fewer

• 2 19-oz. cans cannellini beans, rinsed and drained
• 3 cups shredded red cabbage
• 2/3 cup thinly sliced green onions
• 2 to 3 Tbs. prepared basil pesto
• 1 Tbs. chopped capers

Directions

1. Combine all ingredients in large bowl. Let stand 15 to 30 minutes to allow flavors to meld. Serve at room temperature.

Nutritional Information

Per SERVING: Calories: 285, Protein: 13g, Total fat: 7g, Saturated fat: 1g, Carbs: 42g, Cholesterol: 2mg, Sodium: 490mg, Fiber: 12g, Sugars: 4g

Found: Vegetarian Times-September 2005

Meatless Monday Recipe-Colorful Veggie and Quinoa Salad

This particular recipe, too, can be enjoyed either warm or chilled. I tossed together some of my favorite fruits and veggies, including fresh zucchini, golden beets, red bell peppers, andcherry tomatoes. I added fresh lemon juice, cilantro, and green onions to enhance the natural flavor of the fresh vegetables. This dish is great to share—it’s perfect for picnics and potlucks and for proving to friends and family that vegans can get their protein from a plant!

Colorful Veggie and Quinoa Salad
3/4 cup quinoa
1 1/2 cups water
1 golden beet
1 zucchini
1 red bell pepper
2 Tbsp. olive oil
10 cherry tomatoes
1/2 Tbsp. chopped cilantro
Juice from 1 lemon
3 green onions, sliced

• Pour the quinoa into a medium-size sauce pan and add the water. Bring to a boil, then switch to low heat and cover. Simmer for 10 to 15 minutes, or until quinoa is fluffy. Set aside.
• Remove the skin of the beet with a knife or potato peeler. Slice into thin rounds, then cut into strips (resembling fries).
• Halve the zucchini, then cut into slices approximately 1/4-inch thick.
• Cut the red bell pepper into strips, then cut the strips into thirds.
• Halve the cherry tomatoes.
• Sauté the beet, zucchini, and bell pepper in olive oil on medium heat until just soft. Add the cherry tomatoes and cook for 1 minute. Set aside.
• Mix the cilantro into the cooked quinoa. Add the lemon juice and stir. Place a scoop of the quinoa mixture onto each plate and cover with the sautéed veggies. Top with the sliced green onions.

Makes 4 servings

Found: PETA VegCooking.com guest post-Jaime Johnson.

August Meeting Announcement Rainwater Harvesting

On Tuesday, August 24th, the San Antonio Sustainable Living monthly meeting will present another informative program free of charge to the general public. This month, we return to Rainwater Harvesting (RWH), one of the most important and sometimes controversial topics in our region and one we haven’t featured in many months. The presenters are new to our group but not new at all to the industry, Susan Oualline and Jim Champion of Texas Rainfall Catchment. If you are looking for a real in-depth discussion of rainwater harvesting, you will not want to miss this meeting. In addition to her expertise in rainwater harvesting, Susan is a Master Naturalist and will be able to add her vast knowledge of native/adapted plants and landscape design to the irrigation aspects of RWH. Susan and Jim will also discuss the current roadblocks arising from our country’s history of the development of waterworks. We as a nation are almost forced to use potable water for all our needs because of a failure to differentiate the various types of non-potable water and develop appropriate codes and standards. They will also mention the energy savings related to RWH because of the large amount of energy required to distribute and pressurize potable water (SAWS is CPS Energy’s biggest customer). The Environmental Protection Agency estimates that up to 58% of water demand could be appropriately met with non-potable water instead of potable water as at present. Think of the energy savings! This promises to be a very informative meeting that I hope you will attend. For more information regarding Susan and Jim, go to their website, www.texasrainfallcatchment.com

Our regular meetings are the 4th Tuesday of each month (except December), so make a bookmark for these dates on your calendar in advance and check back to this site or the SA Environmental Meetup page for more details on each months’ programs. Please attend the next San Antonio Sustainable Living meeting at 7pm on August 24th. The meeting will be held in the usual location in the classroom within Whole Foods Market in the Quarry Shopping Center (Basse @ 281 @ Jones-Maltsberger). There is no admission fee. Hope to see you there.

Meatless Monday Recipe-Dan Dan Noodles with Tofu

Dan Dan Noodles with Tofu

For the Sauce
1 Tbsp peanut oil4 Tbsp ya cai (preserved mustard greens) or tianjin (preserved cabbage)3-4 green onions1 1/2 Tbsp light soy sauce1/2 Tbsp dark soy sauce4-5 Dried Chinese Chiles, depending on heat preference1 1/2 Tsp Chianking vinegar (black Chinese vinegar)1 Tsp Sichuan pepper

For the ToppingSplash peanut oil1/2 lb tofu 1 large handful mustard greens, washed and dried1 Tbsp Shaoxing rice wine2 Tsp light soy saucesalt to taste
8 oz dried Chinese Noodles

1. Drain and press the tofu to remove some of the water. Chop coarsely and set aside.

2. Toast the chilies and the sichuan pepper in a hot dry pan until fragrant. Set aside the pepper to cool.

3. Add water to the pan and simmer the chilies until they soften enough to chop. Set aside to cool and chop finely, being careful to thoroughly wash the knife, cutting board and your hands before reuse.

4. In a large wok over med-high heat, warm the oil. Add the pickled vegetables and stir-fry until hot and fragrant. Set aside.

5. Add another tablespoon of oil and when it is hot, add the tofu. When the tofu begins to crisp, add the shaoxing wine, soy sauce and salt. When cooked through, turn off the heat. Add the greens and set aside, allowing them to wilt over the tofu, stirring occasionally.

6. Grind the sichuan pepper in a mortar and pestle or spice grinder, and thinly slice the green onions.

7. Combine all of the sauce ingredients in a large bowl. Cook the noodles according to the instructions on the package. When the noodles are cooked and drained, add them to the bowl with the sauce. Top with the tofu and vegetable mixture, and stir gently just before serving to combine.

Found on: Treehugger.com weekday vegetarian

Meatless Monday Recipe-Avocado and Tomato Sandwiches

Avocado and Tomato Sandwiches

These simple sandwiches are perfect when you only have a few minutes to whip up lunch. The creamy avocado and sweet tomatoes are satisfying and easy to pack.

Hummus
2 slices thick-crusted sourdough bread
4-6 slices of avocado
1-2 leaves of lettuce
2 thick slices of tomatoes

1. Spread desired amount of hummus on both slices of bread.

2. Place avocado slices, lettuce and tomato in between.

Makes 1 sandwich

Found: PETA VegCooking.com

Meatless Monday Recipe-Fried Green Tomato Clubs

Fried Green Tomato Clubs

Serves 4; 30 minutes or less

This is a great recipe to enjoy summer and to use green tomatoes that you can pick up from the Farmer's Market. I adapted this recipe from Martha Stewart Living Cookbook-The New Classics. I added some fresh spinach for added color. Add hot sauce for an added kick.

4 slices of veggie bacon

3/4 cup stone-ground yellow cornmeal

1 teaspoon salt

Pinch of cayenne pepper

Pinch of sugar

2 green tomatoes, thinly sliced

4 biscuits or English muffins, split and toasted (I used German Dark Wheat bread)

Vegan Mayonnaise for serving (I used Nayonaise)

4 slices of sharp Cheddar cheese (optional)

1 1/2 cups of spinach

1/4 cup vegetable oil

1. Cook the veggie bacon in a skillet until crisp. Set aside.

2. In a shallow dish, mix together the cornmeal, salt, cayenne pepper, and sugar. Add the tomatoes, and toss to coat.

3. Heat the vegetable oil in the skillet over medium heat; add the tomatoes, and fry until golden, about 2 minutes per side.

4. Spread the vegan mayonnaise over the cut sides of biscuits; fill each side with 1 to 2 slices fried tomatoes, 1 slice of veggie bacon and cheese, and add spinach. Sprinkle with hot sauce, if desired. Enjoy.

Meatless Monday Recipe-Roasted Eggplant, Zucchini and Chickpea Wraps

Roasted Eggplant, zucchini and chickpea wraps

Serves 4

1 Tbs. balsamic vinegar

1 1/2 tsp. fresh lemon juice

3 Tbs. extra-virgin olive oil

1 Tbs. coarsely chopped fresh thyme leaves

1 Tbs. coarsely chopped fresh oregano leaves

vegetable oil cooking spray

1 large eggplant, cut into 1 inch cubes

1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges

1 cup drained chickpeas, rinsed

6 oz. cherry tomatoes (about 11 tomatoes), halved (quartered if large)

1/2 tsp. coarse salt

freshly ground pepper

4 oz. fresh part-skim mozzarella cheese, thinly sliced

4 whole-wheat lavash pieces or whole wheat wraps (2 oz. and 8 inches each)

1. Preheat the oven to 400 degrees F. Whisk together the vinegar, lemon juice, 1 Tbs. oil, and 1 tsp. each thyme and oregano in a small bowl; set vinaigrette aside.

2. Lightly coat a large rimmed baking sheet with cooking spray. In a large bowl toss eggplant, zucchini, onion and remaining 2 tsp. each thyme and oregano. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 Tbs. oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.

3. Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavish pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up; cut in half.

Fit to eat recipe-per serving: 371 cal.; 18 grams fat; 20 mg chol.; 34 grams carb.; 622 mg. sod.; 19 grams prot.; 9 grams fiber

Found: The Martha Stewart Living Cookbook-The New Classics

The 5 Stages of grieving global warming from Rudis Muiznieks's web comic Cectic

This image is copyright © 2007-2010, Rudis Muiznieks.
This work is licensed under a Creative Commons Attribution 3.0 License.

For more humorous commentary in this vein visit Cectic.

Can you learn to love the rod on your faucet that saves water?

All over the net you can read the claim that 80% of water used to wash hands, brush teeth and shave goes down the drain.   While the amount wasted this way is dwarfed by the amount wasted on carpet grass, the amount is significant enough that restrooms in commercial facilities all over our region use automatic sensor faucets.

These automatic faucets require power and a change in fixtures.  The fixtures can cost hundreds of dollars. But there is a mechanical alternative for less than $20 per faucet.   The Smart Faucet and  Automatic Faucet Control feature a replacement for the screw in aerator which all modern US faucets have.   A rod extends from the replacement aerator.  The valves on the faucet are set open.   When the rod on the aerator is pushed, water is released.  When pressure on the rod is removed the water stops.

While the devices look unusual and have not been designed with beauty in mind, the low cost and water savings may let you learn to love them.   In addition to saving water the devices prevent cross contamination and make it faster and easier to wash up. It also benefits those with grasping, twisting, turning and gripping difficulties. Because the devices allow the faucet valves to be left in an on position the sellers claim that the faucet valves will last longer.

Meatless Monday Recipe-Oregano Tofu with Tomato Salsa

This recipe is adapted from The Canadian Living Barbeque Collection by Andrew Chase and the Canadian Living Test Kitchen.

Oregano Tofu with Tomato Salsa

3 tbsp wine vinegar2 tbsp fresh oregano, or 1/2 tsp dried2 tbsp extra-virgin olive oil4 cloves garlic, smashed1/2 tsp each salt and fresh ground black pepper1 lb package of extra firm tofu2 cups cherry tomatoes, quartered1/3 cup diced red onion2 tbsp fresh basil, chopped8 olives, halved and pitted1 tbsp wine vinegar1 tbsp exrra-virgin olive oil1/4 tsp each salt and fresh ground black pepper

1. Mix together vinegar, oregano, oil, garlic, salt and pepper. Add tofu, turning to coat. Marinate for 20 minutes or refrigerated for up to one day.

2. Reserving marinade, place tofu on greased grill over medium heat; brush with half of the reserved marinade. Grill, covered for 10 minutes. Turn, brush with remaining marinade. Grill covered, for another 10 minutes.

3. Meanwhile, toss together tomatoes, onion, basil, olives, vinegar, oil, salt and pepper. Serve over tofu.

Found: Treehugger.com

Derek "Deek" Diedrickson now world famous among a small circle of NPR listeners for his tiny structures, also a book, website and three videos

NPR aired a story entitled "Do it yourself Downsizing" which featured Derek "Deek" Diedrickson on June 27, 2010.   Deek is a tiny structure builder, designer, enthusiast and promoter.  His creations feature lots of free cycled materials and clever designs.

His website is Relaxed Shacks aka relaxshax.wordpress.com.  He has an independently published book out entitled Humble Homes, Simple Shacks, Ramshackle Retreats, Funky Forts (and whatever the heck else we could squeeze in here), which has the hand drawn look and feel of pre-desktop publishing hippie how to books of the 1970's.  The plastic binding is a nice period touch.

Thus far he's completed three episodes of his web series "Little Yellow House". Thanks to the miracle of embedding here are all three.

Episode One focuses on Deek's Hickshaw, a one person sleeper, green house or office that can be moved by one person or hauled in the bed of a truck.




Episode Two examines his Gypsy Junker made from material discarded at construction sites and other places.  It sleeps 3 but you have to really like each other.  He doesn't have the style of recycling style or interest in fine finish work of Dan Phillips but his enthusiasm is infectious.  I couldn't imagine building a Tumbleweed house myself but something like this is possible.




Episode Three is less about tiny houses and more about the music in the Gypsy Junker and Deek advocating the use of a drum as a multi-purpose piece of furniture.

What is getting the hits and why in the world of San Antonio Sustainable Living?

From time to time I update our list of most popular posts.  I just did today so just for grins I decided to compile the list in one posting and engage in a little speculation.

As a group the Meatless Monday recipe's that JM Fonseca has added consistently to the blog are the most most read posts. She tests the recipes herself and unlike some vegetarians she seems to enjoy dishes that are also enjoyable to people with more omnivorous diets. Meatless Monday is a worldwide meme that is inviting non-vegetarians to include vegetarian dishes.

Topping the list as of today as an individual posting is the notice about a tiny house on a trailer that is for sale in San Antonio and has been for quite a few months. Because it was mentioned by very popular Tiny House Living it has received over 300 hits, which is quite a few for this blog. This item was first posted in October 2009.

John J. Morony's study, “The Mexican Green Roof” continues to receive hits. Of all the items that have appeared in the blog I think this is the most important. Mr. Morony's study shows how a simple inexpensive fill of dirt on a slightly sloped roof can produce R values of 40 or above and practically eliminate the maintenance costs associated with Santa Fe building code flat roofs. This item was first posted in July of 2009.  I found one link to it a  Spanish language blog, although the article linking to it suggests that it wouldn't work in a wet climate.  (I think they are mistaken on that btwby the way.)

Since October 2009 the story on the Larry Williamson's long compressed earth block machine has continued to reside in the blog's top ten. I didn't have any new information on it or photos on the machine but I recall that finding the material on it was difficult, so perhaps the verbiage in the story causes it to rise in search results above the places where the information was originally found.

Stephen Colley's notice on the 2010 Tierra y Cal compressed earth workshop got a lot of hits, perhaps because it was linked to by several other sites including our big sister, Austin's Design Build Live as well as a couple of other sites.

Our story with a few links and an embeddable video about Dan Phillips Phoenix Connection  from April 2009 continues to get hits. It spikes whenever he gets big publicity. I searched and watched quite a few videos about his work and the one here is my favorite.

A little post from April 2010 in which I sorted through a couple of hundred results from Instructables.com to find what I thought were the best ideas for DIY Compost bins has been very popular. A similar story on DIY water level ideas  has sprung into our top 10 recently.

This picture of the Honeywell branded home windmill has been popular since it was posted in September 2009 but it is mentioned and linked to by one discussion of the windmill.  Perhaps it also comes up in certain image searches.

A story on a Texas made chicken tractor continues to get hits, though their website is easily accessible. I am not sure what value added our posting has which brings in the viewers.

The story “How to Build a Bamboo Star Dome” has been popular since it was posted in August of 2009. The pages it links to were low in google results and the fact that there are instructions in a rough form of English is not immediately clear when you go to their site which is why I think people find our story.  DIY domes stories have been consistent hit magnets.  If we were a commercial site I would include a million of them.

Our September 2009 post on an Organic Shrimp Farm in west Texas continues to be popular. Our post mainly serves up links to original coverage of the farm in other publications.

I worked long and hard on our April 2010 story on Sologen Systems. I wanted to give an idea of how much potential their work has while not making extravagant promises or predictions. Sologen hasn't been seeking a great deal of publicity other than sending out one press release. Our story is or was for a long time the only post that went beyond just reprinting or excerpting their press release. It continues to garner a modest number of views. If their work bears fruit I'm sure information on their systems and the implications for the energy industry will be all over the mainstream.

A December 2009 story that brought together information from several sources on phase change materials has suddenly begun receiving a number of hits. I'm not sure why it became popular. I think depending on the development of building materials that it will become a subject of immense importance.

That's the review for now. I think it is interesting to me to see how topics rise and fall. Just like the San Antonio Sustainable Living group, this blog exists just to put information out there for the person who is seeking it. Take what you like and leave the rest.

Arguments and presentations in favor of restoring old windows rather than replacing them

If you live in a designated historic neighborhood that does not allow efficient replacement windows or allows only extremely costly and high maintenance wood frame replacement windows you may want to look at wood window restoration.

Increasingly individual crafts people and companies are appearing that specialize in window restoration.

Fans of historic preservation and the boards that enforce preservation decrees are more and more making the argument that window restoration is less costly and better for the planet than window replacement. Though they do not compare the costs of replacing wood framed windows with modern metal, plastic and fiberglass framed windows, repair is certainly less expensive up front than installing a modern wood framed window.

The argument can also be made that the pollution caused by excessive energy consumption due to historic windows is made up for by the aesthetic appeal of such windows.

Below is a collection of embeddable presentations on the subject.

Here is a slide show of a powerpoint from the New England Window Restorers Alliance:

Window Repair - The Green Alternative

See more presentations by oldewindows | Upload your own PowerPoint presentations

The Old House Web has a video "Old Windows are Green".  The presenter notes that with storm windows installed the restored windows will be much more comfortable.  Of course you'd have to check to see if your historic board allows exterior storm windows.



This video from Austin's Red River Restorations touts the higher quality materials in historic windows and suggests that the charm of historic windows make not replacing them a green decision.



Fine Homebuilding Magazine posted their March 11, 2010 illustrated guide "Should Your Old Wood Windows Be Saved?" online. It provides fairly authoritative information and suggestions.

Restoration Works Inc in Chicago makes their case for window restoration being green in this web page.  The arguments they make are generally applicable to any window restorer.

WWF's Change the Way You Think

This engaging video from the WWF starts with noting the amount of water used to produce a cup of latte and goes onto encourage optimistic thinking and action to reduce the use of earth's resources.

Meatless Monday Recipe-Laotian Eggplant with Tomatoes, Onion, and Mint

Laotian Eggplant with Tomatoes, Onion, and Mint
Serves 6; 30 minutes or fewer; Vegan

Fresh mint adds a cool, light touch to this hearty eggplant stir-fry.

1 Tbs. vegetable oil
1 lb. Japanese eggplant, diced (3 cups)
1 medium red onion, thinly sliced (1 1/2 cups)
4 medium tomatoes, chopped (2 cups)
3 Tbs. dark brown sugar
2 Tbs. low-sodium soy sauce
2 tsp. lime juice
1 1/2 tsp. chile-garlic sauce, such as Huy Fong
3 cups bean sprouts
1 8 oz. can sliced bamboo shoots, rinsed and drained
1/2 cup chopped fresh mint

Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes, or until eggplant is browned. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with fresh mint.

Per 1 1/3 cup serving: 109 cal.; 4 grams prot.; 3 grams total fat (<1 gram sat. fat); 20 grams carb.; 0 mg chol.; 211 mg sod.; 5 grams fiber; 14 grams sugars

Found: Vegetarian Times Presents Farmers' Market Cookbook-Eat in Season

How big is the BP oil spill? Visualize it with this Google map mashup

We may not know how far it is across the Gulf of Mexico but we do have a decent idea in San Antonio just how far it is to Austin.

The site "If it was my home" imposes the current spread of oil from the BP disaster on a Google map.  You can move the spill to any area on the map.  Since I'm writing from San Antonio, the site configured itself to offer to impose the spill over San Antonio with the push of a button.

Meatless Monday Recipe-Orange-Chipotle Glazed Tofu

Orange-Chipotle Glazed Tofu
Serves 6; Vegan

Want tofu to look gorgeous? Give it a spicy glaze that will make it shine on the plate. For added flair, sprinkle the rim of the plate with chipotle powder or chili powder, if desired.

I serve this on a bed of spinach and brown rice.
Ingredient List
1 cup fresh orange juice
1/4 cup maple syrup
2 Tbs. rice vinegar or cider vinegar
2 tsp. minced seeded chipotle chile in adobo sauce, drained, plus 2 tsp. adobo sauce
1/4 tsp. salt
2 14-oz. pkgs. extra-firm tofu, drained and patted dry
1 Tbs. vegetable oil
Directions
1. Whisk together orange juice, maple syrup, vinegar, chipotle chile, adobo sauce, and salt in small bowl. Cover, and chill.

2. Cut each piece of tofu crosswise into 8 slices, each about 1/2-inch thick. Place tofu in large shallow glass dish. Add 1/2 cup orange juice mixture and oil to tofu, and turn to coat. Cover, and refrigerate at least 30 minutes or up to 8 hours, turning from time to time. Reserve remaining orange juice mixture, covered, in refrigerator.

3. Preheat broiler. Line large baking sheet with foil, and coat with cooking spray. Place tofu on prepared baking sheet. Combine marinade and reserved orange juice mixture in small saucepan. Bring to a simmer. Cook over medium heat 12 to 15 minutes, or until syrupy. Keep warm.

4. Broil tofu 6 to 8 minutes per side, or until golden, basting occasionally with orange juice mixture. Serve with remaining sauce.
Nutritional Information
Per Serving: Calories: 207, Protein: 14g, Total fat: 9.5g, Saturated fat: 1g, Carbs: 18g, Cholesterol: mg, Sodium: 112mg, Fiber: 2g, Sugars: 12g

Found: Vegetarian Times: June 2008

Appreciate what you have: The Minature Earth Project transforms influential Donella Meadows "State of the Village Report" into moving video

A version of this with a different sound track is available at the Miniature Earth Project.

Meatless Monday Recipe-White Bean and Arugula Salad with Lemon Dill Vinaigrette

White Bean and Arugula Salad with Lemon Dill Vinaigrette

To make vegan, leave out the cheese. If you don't like dill, substitute with thyme or parsley. Serve with crusty bread, and you have a light meal to compliment the summer heat.

1/3 cup extra-virgin olive oil
3 tbsp freshly squeezed lemon juice
1 tbsp minced fresh dill
1 small garlic clove, finely chopped
Coarse sea salt or kosher salt and freshly ground black pepper
3 bunches arugula, trimmed and roughly chopped
1 can white beans, such as cannellini or Great Northern, rinsed and drained
1 yellow bell pepper, halved, seeded and thinly sliced
Shaved Parmesan cheese for garnish

1. In a large bowl, whisk together the oil, lemon juice, dill, garlic, and salt and pepper. Add the arugula, beans, and yellow pepper and toss to combine.

2. Garnish the salad with shaved Parmesan cheese and serve.

Found: Treehugger.com; Fresh Food Fast by Peter Berley

Beautiful and inspiring site, Earth Album, combines google earth with flickr for pictures of sunsets around the earth, even Texas

This site is a beautiful restorative. With a combination of Google Earth and Flickr it allows you to click on a world map and call up photos hosted by Flickr which include sunsets.

Earth Album Alpha

Photo by Flickr user stilllearninghowtofly-WW tribe psychiatrist

Watch "The Corporation" on Hulu.com. 2006 Documentary examines the nature of corporations and their effect on society and the environment.

Watch the entire documentary on Hulu.com with limited commercial interruption.

Meatless Monday Recipe-Broccoli and Bowties

Broccoli and Bowties

1 lb. dry farfalle pasta 2 cups broccoli florets 3 Tbsp. extra virgin olive oil 1 clove garlic, minced Juice and zest of 1 lemon 2 tsp. salt 1 tsp. pepper 1/4 cup toasted pine nuts

1. Bring a large pot of salted water to a rapid boil, then add the dry pasta. Cook according to package directions, drain, and set aside.

2. In a medium saucepan, bring about 4 cups of water to a boil. Add the broccoli and cook about 2 minutes. Drain and set aside.

3. Place a small sauté pan over medium-low heat. Add the oil and garlic and sauté for 1 minute. Remove from heat and add the lemon juice, zest, salt, and pepper.

4. In a large mixing bowl, combine the cooked pasta, broccoli, lemon-olive oil sauce, and toasted pine nuts. Toss until well coated and season with additional salt and pepper if desired.

Found: VegCooking.com (PETA)

Makes 8 servings

Green Expert Coming to Austin

Carol Venolia, author, columnist, and eco-architect extraordinare will be in Austin next week for three events that are open to the public. Carol's latest book (with co-author Kelly Lerner), "Natural Remodeling for the Not-So-Green House" is a very popular and well regarded book on how to go green without building new. With one speaking event on Thursday, June 17th and two events on Saturday, the 19th, you have plenty of opportunity to hear from one of the leaders and most respected authorities in the green building and remodeling movement. Go to the Design~Build~Live website, the sponsors of these events, for all the detailed information you need regarding topic details, workshop information, times, tickets, and locations.

WWF video demonstrates how littering has consequences

It All Comes Back To You - Click here for more blooper videos

Meatless Monday Recipe-Spice Market Sweet Potato and Lentil Packets

Spice Market Sweet Potato and Lentil Packets

Serves 4; 30 minutes of fewer; Gluten Free; Vegan

Sweet potatoes and lentils get cooked in a curried broth inside packets for a lightly spicy dish. Serve with quinoa.

I made the full recipe, and it makes a lot of food! I suggest, if you are not serving this for a party, you might want to half the recipe. I actually served it with home-made tortillas. (The recipe will follow after this one.)

2 cups finely diced sweet potato

1 large red bell pepper, diced (1 1/2 cups)

1 cup fresh green beans, thinly sliced (I substituted peas)

1/4 cup golden raisins

2 Tbs. hot sesame oil (I used regular, the dish turned out sweeter then spicy)

1 cup low-sodium vegetable broth

2 Tbs. minced fresh ginger

2 cloves garlic, minced (2 tsp.)

1 tsp. curry powder

1 1/2 cups cooked lentils or 1 15-oz. can lentils, rinsed and drained

1. Preheat oven to 400 degrees F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl" with 1/2-inch sides. Coat insides of foil with cooking spray.

2. Combine sweet potato, bell pepper, green beans, and raisins in medium bowl. Add oil, and toss to coat. Season with salt and pepper, if desired.

3. Whisk together broth, ginger, garlic, and curry powder in a small bowl.

4. Divide sweet potato mixture among packets; top with 1/3 cup lentils. Pour 1/4 cup broth mixture over lentils, and season with salt and pepper, if desired. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet. Bake for 25 minutes.

5. Transfer to plates. Let each person open packet carefully-escaping air will be hot.

Per packet: 265 cal.; 9 grams prot.; 7 grams total fat (1 gram sat. fat); 43 grams carb.; 0 mg chol.; 253 mg sod.; 10 grams fiber; 13 grams sugar

Found: Vegetarian Times May/June 2010

Home-made Tortillas

6 cups flour

1 t. salt

1 T. baking powder

8 T. shortening

1 3/4 cup warm water

Mix salt and baking powder into flour. Add shortening. Mix well. Slowly add water to flour. Knead mix and separate dough into many small balls. Knead each ball again. Flatten each ball into a patty. Then roll it to make it round and flat. Place it on a hot grill, turning it two or three times until it is well done. Tortilla should be soft. Makes about 2 dozens.

Manuela Enriquez-June 16, 1918

Canadian Broadcasting Company 2007 documentary "The Denial Machine" examines global warming deniers.

From the CBC:

In the past few years, a firestorm has engulfed the debate about global warming. This issue has pitted science against spin, with inflammatory words from both sides. Former Vice-President Al Gore’s recent Nobel Peace Prize in recognition of his work on global warming, only served to heighten the rhetoric on both sides of the debate.
iceberg
Some scientists believe that global warming will not be devastating to the planet.

How could scientific fact, which many believe could determine the very future of the planet, become a political battleground, left versus right, environmentalist versus climate change sceptic?
Global warming: potential costs?

A 2006 British report estimated that the projected costs of global warming to be as costly as both world wars and the Great Depression added together. Yet, with such consequences, some scientists still insist that climate change, if it is happening at all, could be a good thing.

The Denial Machine investigates the roots of the campaign to negate the science and the threat of global warming. It tracks the activities of a group of scientists, some of whom previously consulted for Big Tobacco, and who are now receiving donations from major coal and oil companies.
Who is keeping the debate of global warming alive?

The documentary shows how fossil fuel corporations have kept the global warming debate alive long after most scientists believed that global warming was real and had potentially catastrophic consequences. It shows that companies such as Exxon Mobil are working with top public relations firms and using many of the same tactics and personnel as those employed by Phillip Morris and RJ Reynolds to dispute the cigarette-cancer link in the 1990s. Exxon Mobil sought out those willing to question the science behind climate change, providing funding for some of them, their organizations and their studies.

The Denial Machine also explores how the arguments supported by oil companies were adopted by policymakers in both Canada and the US and helped form government policy.

Meatless Monday Recipe-Artichoke and New Potato PAckets with Pesto

Artichoke and New Potato Packets with Pesto
Serves 4; 30 minutes or fewer; Gluten Free

Slice the potatoes as thinly as possible for this recipe to ensure they cook evenly.

8 oz. new potatoes, thinly sliced (1 1/2 cups)
1/2 cup low-sodium vegetable broth
1 12 oz. pkg. frozen artichoke hearts, thawed (2 cups)
2 cups fresh or thawed frozen baby peas
2 medium leeks, white and green parts chopped (1 cup)
3 Tbs. prepared pesto
3 Tbs. grated Romano cheese
1/2 cup fresh chopped basil

1. Preheat oven to 400 degrees F. Place 4 16-inch lengths of aluminum foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl" with 1/2-inch sides. Coat insides of foil with cooking spray.

2. Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired, and drizzle each with 2 Tbs. broth.

3. Combine artichoke hearts, peas, leeks, and pesto in medium bowl, and season with salt and pepper if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packet is sealed. Transfer to baking sheet, and bake for 25 to 30 minutes.

4. Transfer packets to serving plates. Let each person open packets slowly and carefully-escaping air will be hot. Sprinkle with Romano cheese and basil.

Per packet serving: 237 cal.; 11 grams prot.; 8 grams total fat (3 grams sat. fat); 31 grams carb.; 9 mg chol.; 266 mg sod.; 10 grams fiber; 6 grams sugars

Found in Vegetarian Times May/June 2010

Meatless Monday Recipe-Quinoa and Sweet Potato Salad

Quinoa and Sweet Potato Salad
1 cup dry quinoa
2 cups vegetable stock1 large sweet potato, diced
2 Tbsp. olive oil, divided
Black pepper and sea salt, to taste
Dash of cayenne pepper
2 tsp. organic lemon juice

1. Preheat the oven to 350°F.

2. Place the quinoa and vegetable stock in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the stock is absorbed. Transfer to a bowl and let cool.

3. Coat the diced sweet potatoes with 1 Tbsp. of the olive oil and the pepper, salt, and cayenne. Transfer to a sheet pan and roast until crisp. Remove from the oven and let cool.

4. In a medium-sized mixing bowl, combine the lemon juice and the remaining 1 Tbsp. of olive oil. Season with the salt and pepper. Stir in the diced sweet potatoes and the quinoa and serve.

Makes 4 servings

Found: PCRM (Physicians Committee for Responsible Medicine)

Meatless Monday Recipe-Roasted Tomatillo and Black Bean Tacos

{Sorry about the repeat recipe}
Roasted Tomatillo and Black Bean Tacos

Ingredient List
Serves 4; Vegan

3/4 lb. fresh whole tomatillos, husks removed
1 small onion, cut into 1/2-inch pieces (1 cup)
1 small red bell pepper, cut into 1/2-inch pieces (1 cup)
3 large cloves garlic, peeled
3 Tbs. coarsely chopped cilantro, divided
1 1/2 tsp. minced jalapeño pepper
1 cup canned black beans, rinsed and drained
4 6-inch corn tortillas, warmed
1 small avocado, cut into 1/4-inch-thick slices
2 Tbs. queso fresco or feta cheese
1/4 cup frozen corn kernels, thawed, optional
1/4 cup low-fat sour cream, optional

Directions

1. Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.

2. Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.

3. Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.

4. Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.

Nutritional Information
Per Serving: Calories: 226, Protein: 8g, Total fat: 7g, Saturated fat: 1g, Carbs: 36g, Cholesterol: 2mg, Sodium: 457mg, Fiber: 11g, Sugars: 7g

Found: Vegetarian Times April/May 2010