Author Archive
Meatless Monday Recipe For Snobby ‘Sloppy’ Joes
Posted by: | CommentsHappy Meatless Monday! Another week another vegetarian recipe. As you may or may not know, we support the Meatless Monday campaign – a non-profit initiative in association with the Johns Hopkins Bloomberg School of Public Health. It’s part of an eco-friendly worldwide movement to reduce consumption of animal products in favour of more plant-based meals to fight global warming and improve our personal health. This week we bring a popular dish made vegetarian for you to try.
Lentils are full of nutrients and combine for a healthy (and fat-free) source of protein and complex carbohydrates. This is a great vegan take on an old classic recipe courtesy of Post Punk Kitchen. Serve open-faced on a Kaiser or sesame roll (whole wheat or multigrain preferably) along with a side salad for a healthy satisfying lunch or dinner.
Snobby Joes Ingredients:
- 1 cup uncooked lentils
- 4 cups water
- 1 tablespoon olive oil
- 1 medium yellow onion, diced small
- 1 green pepper, diced small
- 2 cloves garlic, minced
- 3 Tablespoons chili powder
- 2 teaspoons oregano
- 1 teaspoon salt
- 8 oz can tomato sauce
- 1/4 cup tomato paste
- 3 tablespoons maple syrup
- 1 tablespoon yellow mustard (wet mustard)
4 to 6 kaiser rolls or sesame buns (optional – for serving)
Directions:
If you enjoyed this post, make sure you subscribe to my RSS feed!
Meatless Monday with Bean and Brown Rice Burritos
Posted by: | Comments
Happy Meatless Monday! As you may or may not know, Planet Forward supports the Meatless Monday campaign – a non-profit initiative in association with the Johns Hopkins Bloomberg School of Public Health. It’s part of an eco-friendly worldwide movement to reduce consumption of animal products in favour of more plant-based meals to fight global warming and improve our personal health. This week we bring a popular dish made vegetarian for you to try.
Black beans and brown rice are full of nutrients and combine for a healthy (and fat-free) source of protein and complex carbohydrates. Bean and brown rice burritos can be topped with a variety of vegetables, salsas, sour cream and cheeses (either vegan or non-vegan) and served with a salad to round off a healthy and satisfying meal option.
Bean & Brown Rice Burritos
Makes 6 burritos
Ingredients:
1 28 can of pinto beans, rinsed and drained
1 cup cooked brown rice
1 tsp Chili powder (or to taste)
1 tsp Garlic powder (or to taste)
1 tsp Cumin (or to taste)
3/4 cup water
6 Tortilla shells
1 cup shredded Cheddar or Monterey Jack cheese (vegan or non)
Hot pepper sauce to taste (optional)
Topping Options (all as desired):
Iceberg lettuce, shredded
Green Onions, chopped
Tomatoes, chopped
Salsa
Sour Cream (vegan or non)
Shredded (vegan or non)
Fresh Jalapenos
Instructions:
Place the beans in a saucepan on medium/high and mash until they are the consistence of a thick paste using a potato masher. Add the cooked rice, spices, cheese and water to the bean mixture and heat 5 to 10 minutes. Prepare desired toppings. Quickly heat tortilla shells to soften them in a preheated skillet or microwave (both for 10-20 seconds). Place a scoop of the hot bean and rice mixture in the tortilla shell and tuck in the top and bottom edges then roll into a burrito. Add desired toppings and serve immediately with a side salad.
This is a fast, healthy and satisfying meal good for lunch or dinner. Don’t forget - to join the movement, sign up online by going to your local Meatless Monday site or you can go here http://www.meatlessmonday.com/ to learn more. If this Monday passed you by, next week is another chance to go meatless – it’s only one day for an eco-friendly cause. Join us. Bon (vegetarian) Appetit!
If you enjoyed this post, make sure you subscribe to my RSS feed!
Green MacGyver Eco-friendly Crafts - Wrapping Paper Bows
Posted by: | Comments
If you find yourself with an abundance of wrapping paper – whether it be used, end of rolls or scraps left over – here is a creative way to continue their use. Hopefully the wrapping paper you have leftover was made of recycled matter but even if it’s virgin content, this will extend its useful life.
Thanks to our friends at allfreecrafts.com, here’s a creative way to repurpose your leftover gift wrap that leaves you with a beautiful handmade adornment for future gifts. This is also a great green craft to do with kids that will allow them to be creative while teaching them responsible consumption.
Wrapping Paper Bows
Supplies:
- left over wrapping paper
- invisible tape
- small piece of cardboard
- scissors
- ruler
- optional: small piece of double-sided tape for each bow
Instructions:
1. 
Cut the wrapping paper into strips that are approximately four inches long and 1/2 inch to 3/4 inch wide. There’s no need to use a ruler to cut each strip, but try to make them all roughly the same.
2. Cut a 1½ inch square of thin cardboard (cereal box or food box cardboard works well for this).
If you enjoyed this post, make sure you subscribe to my RSS feed!
Meatless Monday with Pasta e Fagioli (Pasta and Beans)
Posted by: | Comments
Happy Meatless Monday! As you may or may not know, Planet Forward supports the Meatless Monday campaign – a non-profit initiative in association with the Johns Hopkins Bloomberg School of Public Health. It’s part of an eco-friendly worldwide movement to reduce consumption of animal products in favour of more plant-based meals to fight global warming and improve our personal health. This week we bring an Italian vegetarian recipe for you to try.
Pasta e Fagioli was originally a dish made by peasants who couldn’t afford meat. Nowadays you’ll see it in Italian restaurants sometimes made with prosciutto or pancetta but in its original form, it’s a vegetarian classic. The beans lend the protein and the pasta add carbohydrates. When served with a side salad you have a well-rounded meal. Bread is a good accompaniment with the soupy consistency of the dish.
Ingredients
4 tablespoons olive oil
2 garlic cloves, minced
1 16-ounce can Italian plum tomatoes, drained, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 15-ounce can cannellini beans, rinsed and drained
Salt and pepper to taste
8 ounces elbow, ditalini, orrechiette or other short pasta freshly cooked (you can also break long pasta into pieces if that’s all you have for a rustic flair)
Grated Parmesan (omit if vegan)
Hot chili flakes to taste
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until brown (about 2 minutes). Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon (about 15 minutes). Add beans and cook until heated through, about 5 minutes. Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly. Sprinkle with Parmesan and Hot Chili flakes (if desired).
Don’t forget - to join the movement, sign up online by going to your local Meatless Monday site or you can go here http://www.meatlessmonday.com/ to learn more. If this Monday passed you by, next week is another chance to go meatless – it’s only one day for an eco-friendly cause. Make it part of your New Year/New Decade Green Resolutions. Join us.
Buon (vegetarian) Appetito!
If you enjoyed this post, make sure you subscribe to my RSS feed!