Archive for Post Punk Kitchen
Welcome back for another edition of weekly green news featuring some articles from the past week focusing on the green movement. This week: 5 Amazing Structures built from recycled plastic bottles; top 10 green chefs to follow; coffee-powered car sets Guinness World Record; Boeing’s 787 Dreamliner airplane is more energy efficient; and health and climate, 7 ways you are being harmed. Click on the link to read the full article.
EcoARK built from 1.5 million plastic bottles
5 Amazing Structures Made from Plastic Bottles. We’ve previously reported on Plastiki’s sailboat from plastic bottles and they’re included on this list which also includes a recycled bottle school from Hug it Forward and the amazing nine-story EcoARK. EcoARK is located in Taipei, and it’s built out of 1.5 million recycled plastic bottles. EcoARK is truly a recycling wonder of the world.
Our friends at ecorazzi.com have compiled a list of the top 10 green chefs you should follow online. Each chef provides delicious wholesome food whether it be vegetarian, vegan and/or sustainable. Top green chef and best selling cookbook author Isa Chandra Moskowitz and her Post Punk Kitchen has been featured a number of times in our Meatless Monday recipe series. Isa also started Apron Activists to help save animals and promote animal rights as well as fundraising for Haiti earthquake relief efforts by persuading fellow vegans to conduct bakes sales. Iron Chef Michael Symon also makes the list for his efforts in sustainable food culture. Jamie Oliver, Emeril Lagasse, lots of popular and very familiar faces make the cut. It’s really amazing what some of these green chefs are doing to support the green movement. Find out who else made the list over at ecorazzi.
Coffee-powered car buzzes past speed record. In Durham, England, engineer Martin Bacon and volunteers from Teesdale Conservation have transformed coffee grounds into gas to power a car and this month broke the Guinness World Record “for vehicles run on gas from organic waste,” according to the BBC. Maxing out at 77.5 miles per hour with average speeds of 66.5 miles per hours as a result of several modifications to a Rover SD1 including eliminating more than 550 pounds of surplus weight from inside the vehicle. This story made me think of the movie Back to the Future. The time-travelling Delorean was running on garbage by the end of the movie after travelling to the future. Imagine if we could turn organic waste into fuel for cars?
Boeing 787 Will Be More Fuel Efficient with their first 787 Dreamliner airplane. Boeing declares Dreamliner uses 20 percent less fuel and produces 20 percent fewer emissions than similarly sized planes. “This airplane begins a new chapter in aviation history,” said Jim Albaugh, president and CEO of Boeing Commercial Airplanes. The company attributes advances in the engine technology provided from General Electric and Rolls Royce as the most significant contributing factors in improving fuel efficiency.
Health and Climate Change: 7 Ways You Are Being Harmed. From asthma to heatwaves to drought to infectious disease, global warming and varying weather patterns are already resulting in public health issues. Asthma sufferers doubled in the US since the 1980’s and “mosquito-borne diseases are appearing higher in the mountains of Africa, Asia, and Latin America, precisely where glaciers are retreating and plant communities are migrating upward.”
Comment below if you have any other interesting green news from this past week that you’d like to share. Stay tuned for the next edition of green news weekly.
September 28, 2011
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Meatless Monday with Quinoa, White Bean and Kale Stew
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Image courtesy of www.theppk.com
Happy Meatless Monday and thanks for stopping by and reading this week’s vegetarian offering in support of this great movement to “reduce meat consumption by 15% to improve personal health and the health of our planet”.
Our recipe today comes from Isa Chandra over at Post Punk Kitchen and is perfect for the colder weather plus you get your greens, beans and grains all in one pot. It’s so easy to make and versatile so feel free to use different beans or grains if you have them on hand. I made it using brown rice and it was great. Fennel seeds can be tricky though and not to everyone’s palate. I have made this recipe both with and without fennel and it was good either way. Just a note, I have found it best to crush the fennel seeds using a mortar and pestle (in case you were wondering).
Ingredients:
1 teaspoon olive oil
2 cups leeks, thinly sliced (white and green parts)
1 teaspoon salt
4 cloves garlic, minced
1 large carrot, peeled, diced medium
1 large parsnip, peeled, diced medium
8 cups vegetable broth
1 1/2 pounds yukon gold potatoes, diced medium
1 cup dry quinoa
1 15 oz can white beans, drained and rinsed
1 bunch kale (about a pound), rough stems removed, torn into bite sized pieces
Herb blend:
1/2 teaspoon fennel seed, crushed
1 teaspoon dried majoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh black pepper, to taste
Preheat a 4 quart soup pot over medium high heat. Saute leeks and garlic in oil with salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add carrot and parsnip, along with the herb blend, turn heat up to high and saute for a few seconds.
Add vegetable broth, potatoes and quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Taste for salt
When you serve you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce – whatever your thing is. Or you may not.
This serves 8 and can be adjusted up or down if you prefer. I’d recommend making a big batch as it’s great the next day and froze well in an air-tight container for me.
If you want to learn more about the Meatless Monday movement, you can click here to visit their website. Enjoy and my thanks to Post Punk Kitchen for another great recipe!
Tags: carbon emissions, Eco Friendly, eco friendly crafts, eco friendly living, eco-friendly lifestyle, eco-friendly recipe, eco-vegetarian, eco-vegetarianism, ecofriendly, Global Warming, isa chandra, Johns Hopkins Bloomberg School, Meatless Monday, Meatless Mondays, planet forward, Post Punk Kitchen, Sustainable Living, vegan, vegan recipes, Vegetarian, vegetarian cooking, vegetarian recipesMeatless 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:
Tags: carbon footprint, eco-vegetarian, eco-vegetarianism, Johns Hopkins Bloomberg School, Meatless, Meatless Monday, Meatless Mondays, planet forward, Post Punk Kitchen, recipes, sloppy joes, sloppy joes recipe, snobby joes, snobby joes recipe, snobby sloppy joes, Vegetarian, vegetarian recipes, vegetarian sloppy joe recipe, vegetarianism
