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One More
Leaf
Vegan/Vegetarian Sampler Dinner
Become more environmentally aware:
- In support of the international www.350.org effort (to bring awareness that we need to get the CO2 level down to under 350 ppm), come sample some food that is low in the food chain.
- Talk to Vegetarian Resource Group (www.vrg.org) and Preventive Nutrition Services food experts.
- Ask a registered dietitian your questions.
- See the one-hour documentary "A Sacred Duty: Applying Jewish Values to Help Heal the World", which presents a strong universal message that people can have an impact on environmental change with their food choices.
- Let your children participate in environmental awareness activities while the movie is shown.
- A vegan or vegetarian dish to share.
- Your own plates, cups, and utensils. We will have disposables available for folks who forget.
- Requested minimum donation of $10 for ages 12-adult, $5 for ages 5-11, and free for 4 and under.
All are welcome!
Please reserve your place at this event!
info@BeitTikvah.org or 410-464-9402
"The livestock sector emerges as one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global. The findings of this report suggest that it should be a major policy focus when dealing with problems of land degradation, climate change and air pollution, water shortage and water pollution and loss of biodiversity."
From "Livestock's Long Shadow - environmental issues and options", the Food and Agriculture Organization of the United Nations.
With much appreciation for donations from:
The Classic Catering People, One Straw Farm, Truffles by Emily, Woodland Mushrooms, Whole Foods Market-Mt. Washington, Atwater's, and Stone Mill Bakery
A Sampling of some of the recipes:
Indian Barley Pilaf with Bananas and Oranges
From The Tropical Vegan Kitchen
To make 4 servings
2 tbsp extra-virgin olive oil
1 Cup chopped onion
1/4 Cup chopped carrot
1 fresh green or red chili, seeded and finely chopped
1 cup black or regular barley (pearled), rinsed under cold water until the water runs clear
3 scallions, white and green parts, thinly sliced
2 large cloves garlic, finely chopped
3 1/2 cups vegetable broth
2 bay leaves
1 tsp whole coriander seed, crushed
1/2 tsp ground cinnamon
1/2 tsp salt
Black pepper to taste
1 large or 2 small ripe yet firm bananas, peeled and cut into bite-size pieces
1 large navel orange, peeled and chopped
1/4 cup chopped fresh cilantro or flat-leaf parsley
In a medium deep-sided skillet with a lid, heat the oil over medium heat. Add the onion, carrot, and chili; cook, stirring, until softened, about 5 minutes. Add the barley, scallions, and garlic; cook, stirring, 2 minutes. Add the broth, bay leaves, coriander, cinnamon, salt, and pepper; bring to a boil over medium-high heat. Reduce the heat, cover, and simmer gently, stirring occasionally, until the barley is just tender, 45 to 50 minutes. Remove from heat and let stand, covered 10 minutes. Add the banana, orange, and cilantro (or parsley), stirring gently to combine. Serve at once.
Thai Pineapple Fried Rice
From The Tropical Vegan Kitchen
Makes 4 servings
(Chopped fresh mango can replace the pineapple, if desired)
2 tbsp peanut oil
3 cups cooked white or brown rice, cooled (start with 1cup raw rice to make 3 cups cooked)
2 shallots, thinly sliced
3 large cloves garlic, finely chopped
1 fresh red or green chili, seeded and finely chopped
1/2 cup frozen green peas, thawed
1/2 cup shredded carrot
1/4 cup chopped cashews
2 Tablespoons low-sodium soy sauce or tamari, plus additional to taste
1/2 tsp mild curry powder
1 cup chopped fresh pineapple
1/4 cup raisins or currants
3 scallions, white and green parts, finely sliced
1/4 cup chopped fresh cilantro or basil
Salt and freshly ground pepper to taste
Mix 1/2 Tablespoon of the oil with the rice, using your fingers to separate chunks; set aside.
In a large non-stick skillet or wok, heat the remaining oil over medium-high heat. Add the shallots, garlic, and chili; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add the peas, carrot, cashews, soy sauce, and curry powder; cook, stirring constantly, 1 minute. Add the rice, pineapple, and raisins; cook, stirring constantly, until the rice begins to crackle and pop, 2 to 3 minutes. Remove from the heat and toss with the scallions and cilantro. Season with salt and pepper and serve.
Thai-Style Spicy Mixed Vegetables in Coconut Milk over Rice
From The Tropical Vegan Kitchen
Makes 4 servings
1 cup light coconut milk
3 kaffir lime leaves, or about 1/2 Tablespoon chopped fresh lime peel
1 shallot, finely chopped
1 Tablespoon brown sugar
1 Tablespoon low-sodium soy sauce
1/2 tsp green peppercorns
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1 cup sliced button mushrooms
1 cup frozen green peas
1 cup shredded green cabbage
1 cup (2-inch long) diagonally cut fresh green beans or frozen if necessary
1/2 cup shredded carrot
3 to 4 cups cooked jasmine rice (start with 1 cup raw to make 3 cups cooked; 1 1/3 cups raw to make 4 cups cooked)
In a large sauce pan, bring the coconut milk, lime peel, shallot, sugar, soy sauce, peppercorns, red pepper flakes, and salt to a gentle simmer over medium-high heat. Add the remaining ingredients, except the cooked rice, and return to a gentle simmer. Reduce the heat to medium-low and simmer until the vegetables are tender, stirring occasionally, about 5 minutes. Serve warm over the cooked rice.
Roasted Vegetables in African Peanut Sauce with Fufu
From The Tropical Vegan Kitchen
Makes 6 servings
1 large eggplant (about 1 pound), unpeeled, cut into 1-inch cubes
1 medium zucchini (about 8 oz), cut into 1-inch cubes
1 medium red bell pepper (about 6 oz), cut into 1-inch pieces
1 medium green bell pepper (about 6 oz), cut into 1-inch pieces
1 medium carrot (about 4 oz), cut into ½-inch thick rounds
3 tbsp peanut oil
Salt and pepper to taste
1 medium red onion (about 6 oz), finely chopped
4 large cloves garlic, finely chopped
1 cup low-sodium vegetable broth
1/2 cup creamy or chunky peanut butter
2 tbsp tomato paste
1/2 teaspoons red pepper flakes, or to taste
1 bay leaf
Fufu (see below)
Hot pepper sauce (optional)
Preheat oven to 450 degrees F. In a 15 x 10-inch shallow glass casserole or large baking sheet with sides, place the eggplant, zucchini, bell peppers, and carrot. Add 2 Tablespoons of oil and toss vegetables well to thoroughly coat. Sprinkle with salt and pepper and toss again. Bake 15 minutes, until the vegetables are beginning to char. Remove from the oven and stir and turn the vegetables. Bake 10 to 15 minutes longer, until lightly charred.
Meanwhile, in a large deep-sided pot or nonstick skillet, heat the remaining oil over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the broth, peanut butter, tomato paste, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat. Reduce the heat and simmer gently, stirring occasionally, until thickened, about 5 minutes. Add the roasted vegetables and cook, stirring occasionally, until heated through, about 5 minutes. Discard the bay leaves. Serve warm with Fufu, which is basically mashed sweet potatoes (or other root veggies). (Mash about 3 baked sweet potatoes). Optionally, provide hot pepper sauce at serving time.
Israeli Couscous with Pistachios and Apricots
From Veganomicon
Makes 4 servings
2 tbsp vegetable oil
3 cloves garlic, minced
2 cups Israeli couscous (Israeli couscous is larger in size than other couscous and can be found in Kosher supermarkets or international section of some stores)
2 1/2 cups water
1 cinnamon stick
1 tsp ground cumin
1/4 teaspoons cardamom
Several pinches freshly ground black pepper
1/2 tsp salt
Zest from 1 lime
1/4 cup chopped fresh mint
1/2 cup chopped dried apricots, chopped the size of raisins
1/2 cup shelled pistachios
Juice from 1/2 lime
Preheat a large heavy-bottomed skillet over medium-low heat. Place the garlic and oil in the pan and sauté for 1 minute. Add the couscous, raise heat to medium, and stir pretty constantly for 4 or 5 minutes; the couscous should start to toast.
Add the water, cinnamon sticks, cumin, cardamom, pepper, salt, and lime zest. Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. In about 10 minutes, most of the water should have been absorbed. Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice. Stir, cover again, and cook for 5 more minutes. At this point, the water should be thoroughly absorbed.
Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.
Latino Cold Quinoa Salad
From Vegetarian Journal
Makes 4 servings
1 1/2 cup quinoa
3 cups water
One 15-ounce can black beans, drained
1 cup cooked sweet corn kernels, drained
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped red onion
1/4 cup thinly sliced scallions (all white parts and approximately 1 Tablespoon green parts)
1/4 cup extra-virgin olive oil
1 Tablespoon Dijon mustard
1/3 cup red wine vinegar or rice vinegar
Salt and pepper to taste
1/4 to 1/3 cup chopped fresh cilantro
(Optional: Place quinoa in a fresh mesh strainer and rinse under cold water until water runs clear. See note below.) In a saucepan, bring water to a boil, add quinoa, reduce to a simmer, and cook until completely translucent. This will take approximately 10 minutes. Pour into a large bowl. Add black beans, corn, and vegetables and toss with the quinoa.
In a non-reactive bowl, whisk together the olive oil, mustard, vinegar, salt and pepper to make the vinaigrette. Pour over salad. Toss in cilantro right before serving.
Note: This salad will keep for a few days in the refrigerator. In fact, it will become more flavorful as time goes on and the salad marinates.
Note on quinoa, regarding to rinse first, or not:
Most quinoa found in markets is relatively clean; however quinoa that has not been washed or processed clean will taste soapy and may have small stones and grit. It is more a question of who you get your quinoa from and their processing methods.
Orange-Pecan Wild Rice and Mushrooms
From Vegetarian Journal
Makes 6 servings
1 heaping cup uncooked wild rice
2 cups water
Pinch of salt
2 Tablespoons olive oil, divided
1 large onion, chopped
2 cups mushrooms, sliced
1/2 teaspoon sage
1/2 cup dried cranberries
1/4 cup orange juice
1 Tablespoon balsamic vinegar
1-2 cloves garlic, pressed or minced
Pinch of cayenne
1 Tablespoon orange zest
Additional salt to taste
2 cups grated carrots
1/2 cup lightly toasted pecans
Finely chopped parsley for garnish (optional)
Combine wild rice, water, and salt in a large pot. Bring to a boil, then reduce heat, cover, and simmer for 50 minutes or until done. Wild rice is done when the grains split open and show a gray interior.
While rice cooks, heat a heavy skillet with cover over medium heat. Add 1 tablespoon olive oil and onions and stir. Reduce heat and cover with a lid that fits directly over the onions. Cook until the onions are soft and transparent; then add mushrooms, sage, and cranberries. Cover and cook until mushrooms are soft. Remove from heat and set aside.
Combine orange juice, balsamic vinegar, garlic, cayenne, and remaining olive oil. When wild rice is done, combine with onions and mushrooms; then blend in the orange juice-balsamic vinegar mixture and orange zest. Season dish to taste with salt. Stir in grated carrots and pecans just before serving. Garnish with parsley if desired.
Turkish Bulgur Dish
From The Vegetarian Resource Group
Serves 8
1 cup fresh parsley, chopped finely
1/4 teaspoon Italian seasoning
1/2 teaspoon minced garlic, or 1/4 teaspoon garlic powder
2 medium onions, chopped
4 ribs celery, chopped
3 tbsp margarine
24 oz tomato sauce
3 1/2 cups water
2 cups bulgur (cracked wheat)
In a large pot, sauté parsley, spices, onions, and celery in margarine until onions are soft. Add tomato sauce, water, and bulgur. Cook over medium heat until bulgur is done (about 25 minutes). Stir once in a while to prevent sticking.
Note: As the bulgur absorbs the liquid it will double in size; therefore, be sure to use a large enough pot.
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