Went to the zoo with toddler and friends. Watched the elegant elephants stroll by, eating, peacefully. I’m asking myself, when did humans get to the point where we see such beauty and tell ourselves: slaughter, wear, and eat the rest?
There was a time in human life when we needed to hunt. But now? Really? I don’t use a land line. I don’t use Beta or VHS. I don’t ride a Fred Flintstone car, using my feet for motor power. Why would I consume animals like I’m living in the stone age? When we have alternatives, why not leverage the alternatives? Seems pretty simple to me. If I admire Ghandi and Nelson Mandela, and Malcolm X, and Mother Theresa, then I must admire alternative methods that elevate humanity.
(I know, I know … I’m paying money to support A ZOO – where animals are enslaved. Let’s have that conversation another time.)
african elephant national geographic
Here’s the recipe:
In a crockpot, throw in some carrots and sweet potatoes. Submerge in enough water and turn the crockpot on. Let the carrots and sweet potatos cook until almost soft, then throw in a healthy, heaping pile of wonderful barley. Add a bouillon cube, chopped onion or leek, salt and pepper to taste. Let this bad boy simmer and taste it. What do you think?
Throw 1 part barley, 2 parts mushroom, enough water to submerge barley, salt, pepper, onion, carrot, bouillon cubes – throw it all in a crock pot. A delicious broth emerges, as the flavors combine, and the mushrooms cook down. Delicious and fast. Carrots take the longest to cook.
Steam brussel(s) srouts, and then throw a little olive oil and chopped garlic in a pan. Saute’ garlic and then throw the steamed srpouts in the pan. They get a nice color as they sizzle a little in the pan. Salt and pepper to taste. They are really good.
1 c white Vinegar
2 tbsp white sugar
1 tsp salt
2/3 c water
dill and thyme to taste
carrots, cut rather small and lengthwise
beets, cut in disks and then halved
sweet yellow onion, sliced into rounds
boil mixture with carrots and beets and onion. Once the mixture starts boiling, let it boil for a couple of minutes with the lid on. Then turn off the heat and let the carrots and beets and onion sit in the mixture. You can eat right away for store and eat later. If you store in fridge, then make sure carrots and beets are submerged in liquid.
White potato, with skin, in the crockpot, with minimal water, with some thyme and sage, makes a good, basic mashed potato. I set it on low and go to bed, or set it up in the morning and just keep an eye on things, making sure the water content is appropriate. After the potatoes are soft, I mash with a fork and throw in some milk to cream it up.
I eat it as is or as a base and pour beans or lentils over it. With a green dish for bulk, your doctor will applaud you on your healthy eating. You will be satiated and full longer than if you had slammed Chinese take-in. You know who you are.
One Package Trader Joe’s Condensed Mushroom Soup
Get the saute’ pan out, saute’ the minced garlic in a little oil and add the above two ingredients. Add water to taste and keep the heat on low. It’s done when the green beans are soft. Serve on a plate with some of those fried onions you buy at the store – or better yet, you can easily slice, oil, and roast under the broiler some onion. A lot healthier.
Anyway, I like this recipe because it’s fast and on the stovetop. Sometimes my oven is being used, and this is a great side dish.
I roast whole bulbs of garlic, asparagus, green beans, etc. And today I am roasting a red bell pepper, cored and lightly coated with olive oil, as well as a fennel bulb and a sliced onion. I roast them until soft and crispy. Give the house a wonderful aroma, too. Whatever is in the fridge, ask yourself: can I roast it?
Cook until soft and then clean up beans. Get something that can bake the beans. Coat the beans lightly with some olive oil and bake at 400 degrees for 45 minutes, or until crunchy. Sale and add favorite seasoning. Good for snackin’.
Three small beets, with skins on, soft boiled in excess water until cooked through. Remove beet skins and cut beets into bite size pieces. Put in jar with a tsp whole cloves. In a pyrex measuring cup that is microwave safe and has a spout, put 2 TBSP white sugar, 1/4 tsp salt, 1/4 c white vinegar and enough of the reserved beet juice to dissolve sugar. Microwave mixture until boiling and pour mixture into jar with the beets to cover the beets. Seal the jar.
Slice up some cucumbers and throw into a container with balsamic vinegar, water, little olive oil, and salt and pepper to taste. Add generous amount of thyme or dill to taste. Add sugar to taste. If you have red bell pepper, onion, very well cooked red kidney beans – throw that in the mixture as well.
Peel white potatoes and throw in crockpot with enough water to get the potatoes soft. Throw in sliced leeks, salt, pepper, thyme, sage, and parsley – if you have it. I also throw in the pot other foods to give the soup a nutritional boost, such as some carrot and/or chopped and peeled sweet potato, (of which there are three at our local farmer’s market).
Green melon (very ripe), in the blender, with Bartlett pear (with skin and very ripe), strawberries, banana, and coconut milk is a good smoothie. Next on my list is to add some spinach – so the smoothie is supercharged, and vegetables are more integrated into our lives.
Wash and dab dry the kale. Remove and toss out the stems. Break up the pieces a little bit. Put into pyrex and bake at 250 degrees in 20 minute increments until almost all the water has been removed. Sprinkle salt to taste and finish baking until crispy.
Chop mustard greens. Chop up garlic cloves and put in pot with a little oil and pepper to taste. Add water and get everything boiling. Throw mustard greens in pot until wilted. Serve as side dish.
To make pasta dish with mustard greens, chop cilantro and parsley and throw in a bowl full of cooked noodles. Throw the mustard greens on top of that. Throw some pine nuts in there, and if you’re feeling saucy, throw a little soy sauce in there, too.
1 Head Cauliflower, cored and separated into its little florets
A Little Cooking Oil Spray
How you make it:
Throw cauliflower into baking pan or dish and spray lightly with a little oil. Sprinkle with garlic. Spoon generous portions of nutritional yeast over cauliflower, stir with the spoon, add more garlic and nutritional yeast to taste. Bake in 400 degree oven for up to 45 minutes and eat.
Here’s what you’ll need:
Corn Here’s how you make it:
Pour some corn in a brown paper bag or microwave safe bowl and add some oil. Put a lid on it, such as a plate. If you’re using a brown paper bag, then fold it over a couple of times. Pop the corn. Season it.
To this chocolate frosting recipe you’re going to want to sprinkle, generously and to taste, coconut on top of the frosting. Simple, right? It actually makes a big difference in improving the total taste of the dessert.
How you make it:
You’ll be making a 1:1 ratio of carob chips to nut butter. Melt the carob chips in the microwave enough so that they become spreadable. Add nut butter. Add enough soymilk, in small increments, to get the consistency and taste you want. Spread with spoon onto cake.
What you’ll need:
~ 2 cups dry pinto beans
3 cloves minced garlic
ground cumin (I don’t know how much, I’ve never measured it)
~ 1/2 onion
salt and pepper to taste
~ 2 – 3 times more water than beans by volume
How you make it:
Put it all in the crock pot and bring it to a boil and then bring the temp down for crock pottery. I go to sleep and let the crock pot do all the work. The important thing, I think, about this dish, is to get the water right. If you add too little water, the beans won’t hydrate and the whole dish tastes raw. If you add too much water, the dish is ruined because it is watered down.
NOTES:This is one of my favorite dishes. Needs to be made using the crockpot. It takes time for the beans to hydrate and absorb the developing flavor. I’ve tried messing with this recipe, and I would recommend that this recipe is so simple and tasty, that to change it is to just muck it up.
4 Leeks, whites only, sliced vertically, then washed, then chopped
2 clove garlic
~3 Tbsp fresh lemon with pulp
2 leaves kale, chopped finely
Enough soy milk to get the mixture to the consistency you want, which is a thick sauce
salt and pepper to taste
How you make it:
Throw it all in the blender
Add, and keep adding the soymilk in 2 Tbsp increments until you get your sauce
Serve over penne pasta. I’m considering serving it over whipped mashed potatoes, too. This recipe originally called for parsley, not kale, but I only had kale in the fridge, and I think it turned out pretty darn good.
1 tbsp flour
oil for frying pan
Here’s how you make it:
Cut 1 eggplant into slices
1 tbsp flour
1 or more tbsp water -to get the consistency you want
stab eggplant slices with fork
drag through egg/flour/water mixture
saute both sides in frying pan
throw the pieces in the crock pot
smother and mostly cover eggplant pieces with sauce and cheese to taste
crock pot it until you’re ready to eat
I like to toss in yellow bell pepper and garlic in the pot, too. Toss in the food that tickles your fancy.
Here’s what you need:
2 c. cooked lentils
1 sm onion
4-5 garlic cloves
2 tsp cumin
2 tsp oregano
2 tsp italian seasoning
2 tsp mustard
equivalent o 2 eggs using Bob’s Red Mill Egg Replacer
salt and pepper to taste
1/4 soy or almond milk
~3/4 c. wheat germ
3/4 – 1 c. ground walnuts
Here’s how you make it
Throw it all together and mix
form into little patties
fry in the skillet with a little oil
put on bun and eat with a little topping, such as homemade ketchup, mustard, avocado, and drizzle with yet another topping of choice such as reduced balsamic vinegarette with avocado or pickle and raw veggies, yummmmm
These balls of delight are great to toss in your bag and eat in the car, when you need a little something in your stomach, and are a good replacement to the store bought Cliff, Luna, yadda yadda bars. You can add chocolate, cherries, experiment with throwing in other ingredients to making your balls taste to your personal perfection.
Get 1 1/8 cup water warm but not boiling (nuke it in microwave)
Add 2 tsp Fleschman’s yeast
Stir with fork to dissolve yeast
Pour 1.5 cup white flour and 1.5 cup whole wheat flour into a big bowl
Add yeast/water mixture into flour and stir with fork
add flour in small fistfulls and get your hands in there and knead the dough until the dough is mixed and pulls away from the bowl
flour the bowl and get your dough into a ball shape and leave it alone in a dark area. You can cover it with a cloth
Wait at least a couple of hours
Now, PUNCH the dough and knead it with your hands and get the dough uniform and add flour to keep it a nice dough texture, which does not stick to your hands
Leave it alone, again, for a couple of hours
Heat and equilabrate oven to 450 degrees
Bake for 30 minutes
Turn off oven and leave it in the oven for 10 minutes
Take out of oven and eat it as soon as you can!