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A few Videos for Canada Day
Posted by: | CommentsHappy Canada Day! Seeing as Planet Forward is a Canadian retailer, we thought we’d substitute a blog post today for a collection of videos as a nod to our nation’s 144th birthday.
Get out, enjoy the weather and celebrate at one of the many music and cultural events, festivals, parades and parties taking place in cities around our beautiful country.
Cheers!
The sublime:
Leonard Cohen – I’m Your Man
Neil Young – Like a Hurricane
And then a couple beer commercials:
I am Canadian
I am Canadian – Hockey Fight
Meatless Monday for Chinese New Year with Long Life Noodles
Posted by: | CommentsWelcome to the blog and thanks for taking the time to stop by on another Meatless Monday. We support this great movement because it promotes green living through choosing eco-friendly meat-free food choices one day per week in support of personal and planetary health. A small sacrifice for a great reward.
photo courtesy of katieleehome.com
In respect of Chinese New Year which is fast approaching, on the menu today is a traditional Long Life Noodle recipe. In China, noodle dishes are served in celebration of birthdays and for Chinese new year as they signify a long life for those eating them so the noodles cannot be cut….the longer, the better. This recipe comes courtesy of katieleehome.com and it’s a quick and easy take on this traditional dish. This recipe serves 4-6 but can be adjusted as needed so let’s get cooking.
Ingredients
• 1?2 cup creamy salted peanut butter
• 1?3 cup soy sauce
• 1?4 cup rice vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons toasted sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 cup snow peas, thinly sliced
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 4 scallions, thinly sliced
• 1 pound soba noodles or spaghetti
• 2 tablespoons sesame seeds
• 1?4 cup minced cilantro
Directions
1. In a small saucepan over low heat, combine the peanut butter, soy sauce, vinegar, lime juice, sesame oil, garlic, and ginger. Stir constantly until the peanut butter melts. Remove from the heat and set aside.
2. In a large bowl, combine the snow peas, carrots, red bell pepper, and scallions.
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Meatless Monday with Oven-Crisp Black Bean and Corn Flautas
Posted by: | CommentsWelcome to the blog and thanks for taking the time to stop by on another Meatless Monday. We support this great movement because it promotes green living through choosing eco-friendly meat-free food choices one day per week in support of personal and planetary health. A small sacrifice for a great reward.
Our recipe today is for a delicious and easy Vegan Flautas that could work as an appetizer or main course and you and your guests will never miss the chicken. Plus you can make the filling ahead of time and keep covered in the fridge until you are ready to roll and bake them so they can be cooked fresh quickly if a last-minute meal is needed. This great recipe comes courtesy of vegetariantimes.com so let’s get cooking.
Ingredients
• 2 tsp. olive oil
• 1 medium onion, chopped (about 1 cup)
• 2 cloves garlic, minced (about 2 tsp.)
• 2 15-oz. cans black beans, rinsed and drained
• 2 tsp. chili powder
• 1 16-oz. tub prepared salsa, divided
• 1 cup fresh or frozen corn kernels
• 12 6-inch corn tortillas
• 1/4 cup chopped cilantro
Directions
Heat oil in skillet over medium heat. Cook onion 3 to 5 minutes, or until soft. Add garlic, and cook 1 minute, or until translucent and fragrant. Stir in beans, chili powder and 1 cup water. Reduce heat to medium low, and simmer 10 minutes, or until most of liquid has evaporated. Remove from heat. Mash beans until mixture is thickened but still chunky, and some beans remain whole. Stir in 1 cup salsa and corn, and season with salt and pepper. Cool.
Preheat oven to 425F. Coat 2 large baking sheets with cooking spray. Spoon 1/3 cup black bean mixture down center of tortilla. Roll tortilla around filling, and secure closed with toothpick. Set on prepared baking sheet. Repeat with remaining tortillas and black bean mixture. Bake 6 to 10 minutes, or until tortillas are browned and crisp.
