Black Bean Burgers

Ingredients:

1 15-oz can black beans, drained and rinsed

1/4 c fresh cilantro, minced

1 tsp ground cumin

1/2 tsp dried oregano

cayenne, salt, and pepper to taste

Breadcrumbs (buy at store or make your own – toast whole-grain bread until dry, then pulse in food processor)

Whole-wheat hamburger buns

To do:

* Preheat oven to 350 degrees F. Grease grill pan, or cookie sheet if you prefer to use your oven.

* Pulse beans in food processor until mashed well, or mash manually using a potato masher or fork.

* Transfer to a mixing bowl and stir in cilantro and spices, plus salt and pepper.

* Add breadcrumbs as necessary until the mixture can be handled and isn’t terribly sticky, about 1/4 cup.

* If after 1/4 cup it’s still too sticky and difficult to work with, refrigerate 5 to 10 minutes

* Shape mixture into three patties.

* Lightly spray each patty with cooking spray and grill or bake 7 minutes.

* Flip, re-spray,and bake 7-10 minutes more until crisp on the outside and thoroughly warm.

* Serve immediately on buns, along with lettuce, tomatoes, and whatever other condiments you prefer.

Note: This recipe makes three burgers; double to make six.

(Photo courtesy of The Happy Herbivore Cookbook, p. 87)

Related Posts:

Meatless Monday: Here’s How You Can Do It

Want to be Almost Meatless? These Cookbooks Can Help

Charcoal is Out. What’s In – And Eco?

The post For July 4th, How About These Veggie Burgers? appeared first on Big Green Purse.

You shouldn’t have to worry if the cleansers you use in your home could make you sick. But sadly, many of them contain chemicals that cause flu-like symptoms, headaches, nausea, and even make asthma and other respiratory illnesses worse.

KEEP READING – GIVEAWAY DETAILS BELOW!

Start by Following @AspenClean on Twitter

Not AspenClean. This company’s natural cleaning products get the job done by using only safe, EcoCert Certified ingredients that have not been tested on animals. They’re kid-safe and pet-friendly, too.

Here’s another benefit from AspenClean: They’re scented with infusions of organic essential oils. Many conventional cleaning products contain phthalates and synthetic fragrances whose chemical foundations have been linked to reproductive disorders and learning disabilities. At AspenClean, you’ll find cleansers that leave your home smelling like lavender, bergamot or grapefruit. Goodbye headaches, hello serenity!

Ready for one more benefit? They contain NO triclosan or other antibacterial agent. The products do a great job removing dirt and grime, and preventing bacteria & viruses from growing in the home. But they DON’T contribute to our growing resistance to antibiotics by putting antibacterial agents in their soaps, scrubs or sprays.

I love AspenClean’s backstory. The company was founded in 2004 in Vancouver, Canada to fulfill a mission to create healthier, greener alternatives to cleansers whose ingredients were linked to cancer, reproductive difficulties and asthma.

Since that time, they have developed natural-based products for both the kitchen and the whole house, including:

FREE NATURAL CLEANING PRODUCTS GIVEAWAY!

In honor of our Big Green Purse Simple Green Holiday Challenge, AspenClean is offering the Big Green Purse community a Whole House Cleaning Kit for one lucky winner! The kit contains:

√ All Purpose Cleaner, with an All Purpose Microfiber Cleaning Cloth

√ Bathroom Cleaner, with a Bathroom Microfiber Cloth

√ Glass Cleaner, with the Glass Microfiber Cloth

√ Kitchen Cleaner, with the Kitchen Microfiber Cloth.

If you were to buy this kit of natural cleaning products, it would cost you $75 (CAD), plus shipping. But if you WIN it, it’s yours for free. 

Here’s How You Win Your Natural Cleaning Products Kit from AspenClean

The giveaway is free to enter. All you need to do is

1. Leave a comment below this post on why you think green cleaning is so important!
2. Follow @AspenClean on Twitter and send a tweet using @AspenClean and #greenclean 

Want to boost your chances of winning? Drop on over to the Big Green Purse Facebook page and leave us a comment there, too. Authors of all comments left between now and close of business December 22 will be entered into the giveaway, with a winner chosen at random.

Get an Additional Discount

Though there’s only one giveaway, everyone can take advantage of a 10% discount off anything you order between now and January 1 from AspenClean. Just use this promo code:

GreenClean10

Orders over $100 qualify for free shipping, and if you’re shipping to the US, you will not pay tax. All prices on their website are in Canadian dollars, which means purchases will actually cost about 25% less (depending on the exchange rates).

Remember, enter twice, by leaving a comment below and on Facebook. After you do, please share this post on your social media. The more people know about natural cleaning products, the healthier we’ll all be!

Note: Sponsorships from great companies like AspenClean lets us introduce you to great products you might not know about but could be perfect for helping you lead the greener, healthier life you want. All editorial opinions, of course, remain our own and we never work with a company or sponsor that does not meet our strict standards. Thanks!

The post AspenClean’s Natural Cleaning Products GIVEAWAY!! appeared first on Big Green Purse.

Love the idea of a barbecue but hate the thought of eating meat? Here are ten ways you can enjoy all the yummy flavor of outdoor cooking without giving a thought to critters.

3 Key Tips for Meat-Free Foods to Grill

⇒ Make sure your grill is both hot and well oiled so food will cook quickly and not stick to the grate.

⇒ Alternatively, use a grill pan or basket that still imparts the flavor of the barbecue, but is easier on foods that tend to fall apart on a grate.

⇒ If you don’t have a grill pan, cover the grate with tin foil and poke some holes in the foil. Spray the foil with vegetable spray, or baste the foil with some vegetable oil. Works like a charm.

1. Tofu – Marinate the tofu in a soy-based sauce (there are plenty you can buy off the shelf; I like those that are seasoned with ginger and scallions). Slice the tofu somewhat thickly (half-inch or so) if you’re going to put it right on the grill; I generally use a grill pan so I can slice the tofu a bit thinner. You’re not actually cooking the tofu so much as searing it. You want it steaming, with grill marks on both sides, but not burned. You’ll be able to tell the difference.

2. Tempeh – While tofu is essentially curdled hot soy milk that ends up white, smooth and wet, tempeh is fermented cooked soybeans that is browner, firm and chewy. Marinades also work well here. Mix up lime juice, olive oil, soy sauce, chili powder, chopped garlic and some oregano; coat the tempeh and leave it for 2 hours, or overnight, turning at least once so both sides are coated. Grill over medium heat about 5 minutes, flip, grill another 4-5 minutes and you’re done.

3. Portobello Mushrooms – Portobellos are the big brown mushrooms you see in the grocery store; they’re very flavorful and frequently used as a substitute for meat when someone wants a burger, but not the “ham.” Drizzle olive oil on both sides, grill, and add the same fixings you would to any burger. Or, drizzle with oil, then flip them cap side up and fill the cap with a concoction of chopped tomatoes, mozzarella, garlic and a little fresh basil. You can grill zucchini cut lengthwise and pepper halves in the same way.

4. Veggie kebabs – I actually call these “last stand kebabs,” because I often make them when my veggies are too tuckered out to be served by themselves but still too full of  flavor and texture to compost. The only rule of thumb is that they have to fit on a skewer, and not fall apart on a grill. That usually means thick slices of yellow squash and zucchini, cherry tomatoes, onion quarters, button mushrooms, and red, green, yellow and orange peppers. My marinade of choice here is usually some combo of olive oil and a thick balsamic vinegar, seasoned with whatever herbs happen to be available and some salt and pepper. When I have the time, I marinate the veggies in separate bowls for at least an hour, then assemble them in colorful and alternating patterns on long metal skewers, leaving enough room at both end so that I can pick them up and flip them over at some point (wearing heat-protective gloves, of course).

Need help with the grilling part? Try these helpful tips, plus find 5 “green barbecues” that are healthier to use than the old-fashioned charcoal kind.

5. Fruit kebabs –  Kebabs work well with melons, apples, plums, kiwi, and bananas. Try fruits that you love – you’ll figure out whether the grill enhances or subdues their flavor. Use marinades infused with honey, citrus, cinnamon and cloves, or add a splash of rum for a more tropical taste.

6. Pineapple – Grilled pineapple spears dress up any table as well as your palate. You can also grill pineapple rings if they’re thick enough. Some cooks don’t bother with a marinade at all, since pineapple is so juicy. Try popping it on the grill just for a couple of minutes on both sides, then drizzle a glaze made from brown sugar and melted butter on top for a perfect warm weather dessert.

7. Peaches – Cut the peaches in half and remove the pit. Brush the cut sides with maple syrup. Place the peaches syrup side down on a grill pan that’s at medium heat. You want the peaches to be somewhat seared on their cut side but not burned. Remove from the grill and slice a few times. Eat as is, or drizzle with a little cream or top with a scoop of vanilla ice cream and your favorite toasted nuts.

8. Onions – I prefer to grill onions in a grill pan or basket, though if you cut them thickly enough, you can try them on the grate. I also like grilled onions simple: cooked in oil, salt and pepper, and a little garlic salt. If you’re feeling adventuresome, you can marinate them in balsamic vinaigrette, honey mustard, or barbecue sauce.

9. Corn – Often, I soak the whole ear of corn for a good hour, until the husk is saturated all the way through. Then I put the whole cob right on the grill, turning it frequently so it doesn’t burn. If the husk is thick and wet enough, the corn will steam without scorching.

10. Quesadillas – I usually use a grill pan when I make these, but you can try your luck putting them straight on the grate. Lightly butter the inside of the tortilla. Add a mixture of cheese strips, beans, and thinly sliced peppers and onions. The quesadilla can be hard to flip, which is why I prefer to make it in a pan. Alternatively, heat up just the tortillas on the grill, flipping them once to slightly sear both sides. Then remove, and serve with sides of cheese, beans and what not so people can make their own.

Related Posts

6 Vegetarian Barbecue Recipes That are So Tasty You Won’t Miss Meat 

Green Grilling and Barbecue

Meatless Monday Recipes: Grilled Tofu Salad

The post 10 Delicious Meat-Free Foods to Grill appeared first on Big Green Purse.

We’re right in the middle of zucchini overload season. The long green vegetables are pretty much everywhere – overflowing in farmers’ markets, filling up the produce bins in our grocery stores, maybe even growing all over the place in our own vegetable gardens. Here are my ten favorite ways to take advantage of all this abundance and turn the nutritious zucchini into a delicious ingredient that can be included in almost everything you’re cooking right now. Bonus: You’ll save money and reduce waste, since this vegetable is inexpensive to buy and you can eat pretty much all of it except the vines it actually grows on.

Note: The bigger zucchini gets, the less flavor it has. Choose zucchini that are 6-8 inches long, around an inch or inch and a half wide, and deep glossy green in color. If you buy organic, there’s no need to peel the thin outer skin, which is good, since that’s where so many nutrients are. Organic or not, it’s always a good idea to wash zucchini before eating them. Just hold them under running water for a minute, then shake them off and cut them up.

Zucchini Recipes

1)   Don‘t cook it  – Could anything be simpler?  Cut the ends off the zucchini, then cut each zucchini in half, then in quarters lengthwise, and so on, until you have zucchini sticks that you can use for dipping into yogurt and dill or a thick creamy salad dressing like ranch or bleu cheese.

2)   Add to spaghetti sauce – Chop or dice zucchini then throw the chunks in the sauce during the last ten minutes of cooking. Alternatively, dice them and sauté separately in a little olive oil, salt and pepper, then either add to the sauce at the last minute or serve as a garnish. They retain more flavor that way and you can cook them exactly to your liking.

3)   Layer it in lasagna – Slice the zucchini into rounds no more than a quarter-inch thick, season with a dash of salt and fresh ground pepper, then layer the rounds into the lasagna along with the cheeses and sauce. You should not need to increase cooking time for the lasagna.

4) Make  Ratatouille – This is one of my favorite recipes because it uses so many delicious vegetables and tastes so good. Cut the zucchini in half lengthwise, then slice the halves into crescent-shaped pieces about a quarter-inch thick. Separately, chop up eggplant, white onions, and green peppers. Sauté each of the ingredients in olive oil, salt, and pepper separately, then add them to several cups of canned or chopped fresh tomatoes, along with garlic, some basil and oregano, and a little red wine vinegar. Yum!

5)   Toss it into salad – Most green salads will benefit nicely if you add a dice of zucchini to the lettuce, tomatoes, carrots and red onion. Use one zucchini per bowl of salad and toss with your favorite salad dressing.

6)  Grate it into  Pancakes – Grate 2 medium zucchini (use a box grater or the grater function on your food processor). Add some minced red onion and 3 large eggs, lightly beaten. Mix together a half-cup flour, 1 tsp baking powder, and 1 tsp kosher salt. Add to the egg-zucchini mixture and stir. (If the batter is thin, add more flour, a little at a time until the mixture is thick enough for the griddle.) Heat a griddle or large sauté pan and a little butter or oil to coat. Drop tablespoons full of batter on the griddle, using the back of the spoon to flatten out the batter slightly. Cook until one side is browned and crispy; flip and cook on the other side. When done, remove to a warmed plate or put in the oven to keep warm.

7)  Substitute it for bananas – You know that favorite banana bread recipe you have? Substitute the zucchini for the bananas and add chocolate chips. Yum! Alternatively, try this recipe for dark chocolate zucchini cake.

8)   Stuff it – Cut zucchini in half length-wise and, using a melon baller or sharp knife, remove the zucchini pulp. Chop the pulp, then sauté with onions, garlic,  and chopped tomatoes. Add some Parmesan or goat cheese. Drizzle the zucchini “boats” with olive oil and salt and pepper and put them in a lightly greased casserole pan. Fill the boats with the stuffing, top with breadcrumbs, and pop into a 425 degree oven for around 15 minutes.

9)   Grill it – Cut zucchini into thin strips length-wise, as pictured above. Brush each side with vegetable oil and season with salt, pepper and a sprinkle of oregano. Grill for about a minute until slightly charred but not burned. If you want more of a salad, skip the oregano. Grill, then drizzle with a mustardy vinaigrette and let marinate for 15 minutes or so. Serve with a hard shaved cheese like Romano and dash of parsley.

10)  Saute it – Slice zucchini into rounds a quarter-inch thick. Sprinkle with salt, fresh-ground pepper and a bit of garlic powder. Heat olive oil in a sauté pan, add the zucchini, and cook over medium-high heat just a few minutes. Zucchini should be firm and somewhat crisp on the outside, but soften on the inside. Add additional herbs to complement whatever else you’re serving. Sauted zucchini seasoned with parsley, oregano and basil is a perfect complement to almost any Italian dish.

What’s your favorite zucchini recipe? Please share!

RELATED RECIPES

Meatless Monday: Zucchini Frittata

What Organic Wine Should You Pair With What Foods?

The post 10 Zucchini Recipes to Help You Conquer Zucchini Overload appeared first on Big Green Purse.

INGREDIENTS 

Fresh Kale – It’s usually sold in big bunches. Get one big bunch, use as much for the salad as you want, then put aside the rest to add to a soup or casserole later in the week

Liquid Amino Acids – You can find this in most grocery stores and definitely in natural foods-focused markets

Olive Oil

1 Lemon

Walnuts – 1/2 – 1 cup halves or pieces

Dried Cranberries – 1/2 – 1 cup

Red Onion – 1/2, thinly sliced

Salt & Pepper 

TOOLS

Cutting Board

Paring Knife

Salad Spinner or Colander

Salad Bowl

Small Bowl or Jar for mixing salad dressing

Heavy-duty skillet for toasting walnuts

DIRECTIONS

1) Wash kale and spin in salad spinner or drain in colander to get rid of excess water. Slice leaves away from the white middle stem, then chop or tear into bite-sized pieces and toss into salad bowl. Use your hands to crunch up the kale a little bit. It’s a thick leaf; crunching it helps break it down a little without destroying it’s texture or fresh taste.

2) Peel the papery outer skin off the red onion and slice it into very thin crescents. Toss in the bowl with the kale.

3) Mix the salad dressing ingredients together until you get the taste you like. I usually start with 1/2 cup olive oil, the juice of an entire lemon (seeds and pulp strained out), and 3/4 cup of the liquid amino acids. But then I add a little more oil or aminos until I get a taste that’s both flavorful and tangy. I prefer to mix salad ingredients in a jar with a lid because I can shake them up until they’re well-blended. Pour your salad dressing on the kale and red onions and mix well. Put the dressed kale and cranberries in the refrigerator until ready to serve. NOTE: You can make the salad to this point a day in advance. Because the kale is so hearty, the dressing won’t wilt the leaf.

4) Toast walnuts in a hot skillet. Watch the walnuts so they don’t burn! Shake the skillet back and forth a bit to keep the walnuts moving. It should only take 2 or 3 minutes for the walnuts to toast. Remove into a small bowl or plate.

5) Right before serving, toss the salad again to redistribute the dressing, then add the walnuts and cranberries. Season with fresh ground pepper and sea salt. Voila!

SUBSTITUTIONS

No walnuts? Substitute pine nuts, almonds or pecans.

No cranberries? Try grapefruit slices.

No liquid amino acids? Try balsamic or red wine vinegar (though I personally think the aminos are what make this salad stand out)

Other ideas? If you have a great recipe for kale salad, please share! Thanks.

The post Meatless Monday Recipes: Kale Cranberry Salad appeared first on Big Green Purse.

INGREDIENTS

Cauliflower – (1/2 of a medium-sized head, unless you’re doubling this recipe, which you can easily do; if not doubling, then put half the cauliflower back in the fridge and use later with veggie dip or steam for dinner tomorrow night)

Diced Tomatoes (1 28-oz canned, pre-diced tomatoes)

Sweet Onion (medium-sized; about 1 cup sliced)

Raisins (1/2 cup; I usually use Thompson’s raisins, rather than golden)

Wholewheat Couscous (2 cups; you can use “plain” couscous, but why would you want to?)

Vegetable Broth (3 cups; you can use water instead, but I think the veggie broth adds more flavor and nutrients. You can make your own broth with leftover veggies, or add a low-sodium concentrated bouillon cube to three cups of boiling water and dissolve before adding the couscous)

Ground Cumin (at least a tablespoon, but more for stronger flavor; add incrementally if you’re not sure how much you’ll like)

Kosher Salt or Sea Salt (to taste; you need much less kosher or sea salt than pulverized iodized salt)

Black Pepper (to taste)

UTENSILS

Deep soup pot or Dutch oven (for the ragout)

Sauce pan (for cooking the couscous)

Washable cutting board

Sharp paring knife

Stirring spoon

Tablespoon

Measuring cup (1 cup or 2 cup capacity)

 PREPARATION

* Open the tomatoes and dump them, juice and all, into the soup pot. Fill the empty can about half full with water, swirl the can to get the remaining juices and bit, and also dump that into the post. Toss the can in the recycling bin. Turn the heat on low.

*  Peel the onion and slice it in half, then slice again until you have a cupful of pieces about an inch long and maybe a quarter-inch wide.  Add the onions to the tomatoes and turn up the heat to medium.

* Add cumin and stir.

* Pull the leaves off the bottom of the cauliflower. Split the cauliflower in half. Cut away the stem and cut the halves in half again. Then cut into small flowerets, until you have about 4 cups.

* Add cauliflower when the onions have started softening up. The mixture should be cooking at a low boil.

* Add the raisins when the cauliflower starts to feel tender when pierced with a fork.

* Cook five more minutes so the raisins will plump up. Add more cumin for a stronger flavor and some salt and pepper. Taste and adjust seasonings.

* Turn off the heat but let flavors continue to mix. Don’t overcook the cauliflower!

The couscous can either be prepared in advance and kept in their pot to stay warm, or you can prepare them right after you add the cauliflower to the pot.

* Bring three cups of broth or water to a rolling boil. (The liquid will boil faster if you put a lid on the pot.)

* Add in the coucous. Stir once or twice.

* Turn off the heat but keep a lid on the pot.

The couscous will be done in 15 minutes or so. Remove the lid from a pot and loosen the couscous by stirring with a fork.

TA DAA!!

To serve, mound the couscous around the rim of a large plate, leaving the center of the plate empty.

Fill the center with the tomato-onion-cauliflower-raisin ragout.

Serve the dish to applause!

VARIATIONS

The dominant flavors in this dish come from the cumin, the tomatoes and the raisins. Other vegetables that go well with these flavors are:

* Carrots (diced or thinly sliced; add with the onions)

* Garbanzo beans (use cooked or canned beans, not dried)

* Potatoes (if they’re diced small enough and you add them the same time you add the cauliflower, they’ll cook at the same time as everything else)

* Spinach, chopped

LEFTOVER MAGIC

* If you have leftovers, just mix the ragout and the couscous together and put them in a covered container in the refrigerator. You can serve them cold with a fresh grating of salt and pepper, or add grated carrot for some additional oomph.

* If you didn’t add garbanzo beans on your first go round, add them to your leftovers and reheat to give the dish some new pizazz.

* If you have plain couscous left over, mound them on some bib lettuce or baby spinach. Top with sliced grape tomatoes and chopped spring onions, plus a dash of olive oil and red wine vinegar.

YOUR VERSION?

If you make this, please let me know how you improved it! Did you add different vegetables or seasonings? Cranberries instead of raisins? Please share! Thanks.

The post Meatless Monday Recipe: Quick Cauliflower Couscous appeared first on Big Green Purse.

First, “Jane’s” shoes are fashionable and fun. They’ve been designed by hipsters who took a couple of years to create a collection that’s both practical and trend-setting. Janes come in neutral shades for maximum wardrobe appeal – but the bright, bold insoles (with arch support) will make their own snazzy statement when you slip them off the next time you go through airport security.

They can fold up flat into a sleek carrying case if you travel a lot, or want
to keep a spare set in your purse so you have something stylish to slide into
when you can’t stand to wear your heels another second. They’ll work as well with leggings or jeans as with skirts or capris. I can imagine wearing them shopping, to work, to the movies, or out to dinner with family and friends.

But you know me. Style without substance just ain’t enough for those of us who care about people and the planet as well as products. What sets I Know Jane apart from other shoes is that they are both eco-friendly and empower the women who make them. How? They’re animal-free: no leather or wool here. The upper is made from 70% recycled cotton and 30% PET that comes from recycled plastic bottles.

The outsoles are biodegradable. Water-based glues are used in assembly to
reduce use of conventional adhesives that contain more toxic chemicals.

But there’s more. Most shoes are made in sweatshops by women who could be as young
as 15 years old. These women often lack a voice to stop abuse from shop owners,
abuse that may even include torture and death.
Through its socially responsible business model, I Know
Jane seeks to raise awareness about these women and does not use exploitive labor to assemble their shoes. In fact, I Know Jane’s shoes are made in a small, woman-owned, unionized factory in Brazil.

 I Know Jane is taking pre-orders on their new flats for spring 2013 delivery. You can place your order over at Kickstarter, where I Know Jane’sfounders, Jared (pictured right) and Simon, are selling their shoes and raising $35,000 in investment capital to ramp up production. (In case you don’t know about it,
Kickstarter is a grassroots online tool that lets people like you and me
pre-buy products like Jane’s shoes as a way of investing in companies we believe
in and products we want to support.) You can get a gift certificate if you want
to order a pair of Janes as a holiday gift.

Even if you don’t want to order shoes today, I hope you’ll consider giving I Know Jane a
start with a small contribution. Say Jared and Simon “…whether it’s $10 or $90, any bit
helps!”

One last point: Big Green Purse advocates shifting spending to greener products and
services as a way to protect our health and the health of our world. Investing
in new products like I Know Jane shoes is a perfect example of how we can make
our money matter.

The post These “Green” Shoes Will Fight Sweat Shops with Fashion – If You Give Them a Kick Start appeared first on Big Green Purse.

Gazpacho (serves 8 people as an appetizer or 6 for a meal) …

SECRET TO SUCCESS: The key to this soup is to dice all of the ingredients separately so their flavors remain distinct. Taste as you’re seasoning, and add more of what you like and less or none of what you don’t as you go along. This is one of those recipes you can play around with without worrying too much that you’ll ruin it! Make sure you let it sit for at least a couple of hours in the refrigerator, but preferably overnight. This is a great dish to make ahead or to take to a buffet or potluck.

INGREDIENTS 

Scallions: Two-three scallions, including about three inches of the green stems (I find white or yellow onions too strong, but you might prefer them if you like a strong onion flavor in your soup.).

Tomatoes: 2 cups freshly-diced tomatoes (I use the entire tomato, including the seedy, juicy pulp.)

Cucumbers: 1 large cucumber (I buy organic, so I don’t have to peel. Add more cucumbers if you want a less tomato-y soup.)

Green pepper: 1/2  – 1 cup (Green pepper has a strong flavor; add 1/2 cup first, then taste to decide if you want more.)

Parsley: 1/4 cup chopped to mix in soup, plus a little to add as a garnish

Dice the above ingredients separately; add one after the other to a glass or ceramic bowl (not plastic or metal). Stir and taste. Then add:

Tomato juice – 4 – 6 cups (6 cups makes a thinner soup, though it will thicken up in the refrigerator). (You can make your own juice by pureeing the tomatoes in a food processor, then straining out the solids. But this will take a couple of pounds of tomatoes at least, depending on their size, and add at least an hour to the prep time.)

Olive oil: 2 tablespoons (not essential; can omit for a lower-fat soup)

SECRET INGREDIENT! Red Wine Vinegar: 2-4 tablespoons (the wine vinegar adds a lot of flavor and tang; add 2 tbsps first, then more to suit your taste)

Garlic: 1 clove minced, or 1/2 – 1 tsp garlic powder

Lemon: juice from 1/2 lemon, freshly squeezed

Ground cumin: Start with 1/2 tsp; taste and add more if you like.

Tabasco sauce: Start with a dash, for just a little kick. Put the bottle on the table so people can add as much as they like to their own bowls.

Stir the liquids and diced vegetables together. Taste and adjust seasonings. Refrigrate, then taste again before serving. Put salt and pepper on the table, along with the Tabasco sauce and some lemon wedges for your diners’ pleasure. 

COOKBOOKS

Need ideas for more meatless meals? Check out the cookbooks we sell in our store, like Deborah Madison’s terrific Vegetarian Suppers. You’ll find lots of yummy vegan, vegetarian, and “lite” meat recipes.

RELATED POSTS:

10 Reasons Why You Should Eat Less Meat

Meatless Monday: Here’s How You Can Do It

Meatless Monday Veggie Burgers

The post Meatless Monday Recipes: Gazpacho appeared first on Big Green Purse.

What do you eat when you want to eat less meat? (If “Eat less meat” is NOT on your list of how to live healthier and greener, better read Ten Reasons to Eat Less Meat.)

Many folks used to whipping up burgers, spaghetti and meatballs, chicken nuggets, or pepperoni pizza fear they’ll have the diet of a rabbit if they can’t put a big juicy steak in the middle of their plate.

In reality, given the abundance of delicious fruits, vegetables, and grains sold in most supermarkets, making meat a bit player at dinner rather than the main event is easier than you think. Here’s how you can get started.

* Meatless Monday – If the idea of giving up meat “cold turkey” throws you into a tizzy, why not start with one day – like today? You won’t be alone. The “Meatless Monday” movement is gathering steam as folks like Sir Paul McCartney climb on the meat-free bandwagon.

* Eat meat as an appetizer rather than the main course – Psychologists and dieticians have frequently observed that people derive the most satisfaction out of the first bite or two of whatever they’re eating. (Think about it: that first taste elicits an “mmmmm – delicious.” The last one? “Ughh – I’m so stuffed.”) Could that be true of you, too? If so, relegate meat to appetizer status. Here are a few recipes to get you started.

* Find vegetarian meat substitutes that satisfy your tastebuds as well as your growling stomach. I’m partial to grilled tofu, pan roasted walnuts and pecans, and lentils and garbanzo beans ground into veggie burgers or tossed in soups and salads. Seitan and tempeh could be on the menu, too.

Vegetarian meals can be just as simple — or complex — as any meal you’d make with meat. These three  cookbooks provide delicious recipes worth giving a try.

Cookbooks You’ll Love:

The Homesteader’s Kitchen: Recipes from Farm to Table by Robin Burnside. I love a cookbook that’s a pleasure to look at as well as read. The recipes in The Homesteader’s Kitchen come with straightforward lists of ingredients and gorgeous, full-color photographs of many of the foods being prepared. Try the recipe for Granny’s Stuffed Artichokes. Simply steam 4 large artichokes until tender, then spoon out the fuzzy part of the artichoke heart. Saute up some shallots and garlic in olive oil, then mix with melted Ghee (recipe provided), bread crumbs, a cheese like Asiago or Parmesan, parsley, pine nuts, oregano, basil, lemon zest and salt and pepper to taste. Spread the mixture into the artichoke heart . Place the artichokes in a baking pan and add 2 cups hot water to the bottom of the dish. Bake for 20 minutes at 350 degrees F.

Organically Raised: Conscious Cooking for Babies and Toddlers by Anni Daulter, with Shante Lanay. Part of the reason why we’re a nation of meat-eaters is because we started eating meat when we were babies. Anni Daulter thinks that should change, which is why her easy-to-follow cookbook is full of vegetarian recipes to get children on the right track as soon as they start eating prepared food.  She also knows that kids are more likely to eat food if they can pick it up with their fingers. The book is full of bite-sized “meals” kids can just pop into their mouths, like MacKenzie’s Superstar Sweet Potato Cakes with Sour Cream. Cook and mash yams and Yukon Gold potatoes, then combine with onion that’s been sauteed with salt, pepper, wheat germ and garlic. Beat 2 eggs and 2 tbsp heavy whipping cream together, then stir into the potato mixture along with Parmesan and Romano cheese and a little flour. Drop by heaping tablespoons of batter into a lightly oiled skillet (I don’t use nonstick cookware). Serve with a dollop of sour cream; you could try nonfat yogurt for a lower-cal dip.

SOS! The Six O’Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families, by Aviva Goldfarb.  Aviva focuses on fresh ingredients that you can prep, cook and serve in well under an hour, and usually in 30 minutes or less. Her book includes weekly menus tied to the fresh ingredients available in every season; recipes are listed by category, and include the amount of time it should take to prepare and cook the dish. This book includes an equal mix of meat and fish meals and those made from pastas, grains, fruits and vegetables. It also suggests ways to replace meat with a vegetarian option. For example, a stir fry recipe for golden tofu with ginger and peppers could be made with chicken instead, or perhaps half and half. The same goes with grains. Aviva’s partial to whole grains, but her recipe for Greek Rice Bowl with Spinach, Feta, and Pine Nuts could work as well with white rice as with brown.

If you’re like me, and you love reading cookbooks, here are a few more that feature no or little meat.

Have your own favorite cookbook or recipe? Please share.

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These foods, produced by Alter Eco, the Fair Trade food company, are not your run-of-the-mill staples. Their exotic flavors and textures transform mundane meals into delicious dining experiences you’ll want to repeat over and over again.

What makes them so special?

Taste, for one. The full natural grains are flavorful and robust. The molasses-infused sugar crystals bring an unexpected richness to cookies and other baked goods. And the chocolate? Each of the bars tickles a different set of taste buds (Just when I decided Dark Velvet was my favorite, I took a bite of Dark Mint. The tie was broken – by the crystalline orange flecks infusing Dark Twist).

Texture, for another. This is food you feel when you chew. No melt-in-your-mouth M&M types here. It actually feels like you’re eating, not just getting through your supper.

And, of course, the color. If you’re tired of looking at bland white rice, you’ll delight in not just Alter Eco’s purple variety, but their coral red jasmine rice and black quinoa, too.

The fact that they’re grown on sustainably run co-operatives where workers are paid a decent wage – the foundation for fair trade agriculture – is icing on the cake (made with the company’s own sugar, of course).

Thumbs up, Alter Eco!

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