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Solving the Food Crisis: Eat Less Meat is just one way.
The word “veganism” denotes a philosophy and way of living which seeks to exclude “as far as is possible and practical” all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals. ~ The British Vegan Society
Eating less meat may also help feed the world. The grains that are grown to feed livestock would feed far more people than the meat produced by these grains’ consumption.
Here are a few helpful suggestions.
by Katie Alsop
Tofu with Mushrooms and Snow Peas
- 1 large onion, cut in half lengthwise and sliced
- 3 cloves of garlic, minced
- 4 tsp ginger, minced
- 3/4 lb mushrooms, sliced
- 3/4 lb firm tofu, pressed, sliced in 1/4″ slices
- 5 tbsp soy sauce (mushroom is best)
- 2 tsp cornstarch* dissolved in 4 tbsp cold water
- 1 cup water
- 3/4 lb snow pea pods, strings removed
Cook onions in nonstick skillet with a little water until golden brown. Add mushrooms and cook until they have released moisture and it has almost all evaporated. Add garlic and ginger. Cook for 1 minute.
Add tofu, soy sauce, cornstarch mixture and water. Bring book to a boil.
Lower to a simmer for 5 minutes, turning tofu so that it cooks in sauce on all sides. Add snow peas and cook until crisp tender. Serve over rice.
*Note: To thicken the sauce, use more cornstarch.
Watch for additional recipes like these in the future.
Arugula Salad with Fennel
- 4-5 cups arugula
- 1/4-1/2 fennel bulb, washed and sliced
- 11 oz mandarin oranges (canned)
- 1/4-1/2 cup nuts (pecans, almonds or cashews)
- 1/8 cup apple cider vinegar (or slightly more to add more bite)
- 1/8 cup extra virgin olive oil
- 1/8 tsp freshly ground black pepper
- 1/8 tsp salt
Put arugula in large bowl. Sprinkle on the fennel, oranges and nuts. Mix together the oil, vinegar, salt and pepper. Pour over arugula.
Asparagus Pesto Pasta Salad Asparagus Pesto Pasta Salad
2 lb asparagus
2 tbsp lemon juice
3 cloves garlic
1/4 cup pine nuts, lightly toasted
1 cup lightly packed fresh basil leaves
1/2 tsp salt
1 tbsp olive oil (optional)
Approx. 1 lb penne, or other pasta
Salt and pepper to taste
Snap off the tough ends of the asparagus. Bring a large pot of water to a boil, and add the asparagus spears. Cook until just tender, about 4 minutes. Without emptying the water from the pot, lift out the asparagus spears and set aside to cool slightly.
Bring the water back to a boil. Add salt, if needed, and add pasta. Cook until the pasta is al dente. Reserve 1 cup of pasta cooking water, and drain and rinse the pasta with cool water. Put into a serving bowl.
Trim off the top 3 or 4 inches of the asparagus spears, and put the tips into the bowl with the pasta. Cut the bottoms into several pieces, and set aside to use in the pesto sauce.
Use a food processor to make the pesto: With the processor running, drop in the garlic cloves and allow them to chop. Add 2 tbsp of the pine nuts, and pulse to chop. Add the lemon juice, basil, salt, and the asparagus pieces along with 4-6 tbsp of the reserved pasta water and olive oil. (Start with 4 tbsp water and add more as needed.) Puree until smooth.
Toss the pasta and asparagus tips with the pesto, and season with salt and pepper to taste. Sprinkle with the remaining pine nuts, and serve warm or refrigerate until ready to serve.
Avocado and Grapefruit Salad
- 1 ripe avocado, peeled, de-pitted and sliced lengthwise
- 1 medium pink grapefruit, peeled, “de-pithed” and sectioned
- 1 tbsp freshly squeezed grapefruit juice
- 1 tbsp champagne vinegar
- 1/4 cup olive oil
- 1/2 tsp coarsely ground pink peppercorns
- Salt to taste
Arrange avocado and grapefruit segments in an alternating band on two salad plates. In a small bowl, whisk together the grapefruit juice and the champagne vinegar. In a slow stream, whisk in the olive oil and season with the pink peppercorns and salt. Drizzle the vinaigrette over the avocado and grapefruit slices. Serve immediately.
Avocado and Grapefruit Salad with Pomegranate Seeds
- 2 cup romaine lettuce leaves, torn
- 2 cup radicchio, torn
- Grapefruit sections of 2 large grapefruit
- 1/2 red onion, sliced and separated
- 1 medium avocado, peeled and sliced
- 2 tbsp pomegranate seeds
- 2 tbsp honey
- Fresh lime juice
Mix together lettuce, radicchio, grapefruit, onion and avocado in a bowl. Mix the seeds, the honey and lime juice together and drizzle over salad.