Change the World

Here's the Change the World Challenge of the week. As a vegan, this one is near and dear to my heart. I've posted many articles about veganism and numerous recipes. BUT, I will address this further tomorrow.

If you eat animal products, then for one full day eat only meatless meals ... go vegetarian. Dairy products & eggs are permissible ... but no other animal products.

Or, if you are vegetarian full time ... then, for one full day, eat only vegan meals. No animal products whatsoever.

And finally, if you are vegan, full time, write an article about why meatless meals are good for the planet and perhaps include your favorite recipe.

So what do you think? Are you up for this one? If you need a little help, there are a few vegan recipes posted on Reduce Footprints ... just use the search engine at the top left of the page and insert the words "vegan recipe". And, I'll be posting another one on Friday.

Remember ... part of the challenge is to spread the word and get as many people as possible involved. For more information on how to do that ... and a little motivation, stop by and see our friend, Thomas ... he's written a wonderful article entitled "How to green the world by running your mouth". He's got some great words of advice.

Thanks, everyone!

We're changing the world ... one challenge at a time!

Vegan Passover Main Dish Recipe

Today I'm continuing to provide kosher for Passover, vegan receipes, many of which are gluten free. Today's recipe features quinoa (pronounced keen-WAH), a high protein grain-like substance that is actually a berry and, therefore, allowed during Passover. You can buy either red or white quinoa -- just make sure you rinse it thoroughly before using it. It has a "soapy" residue on it which protects it from birds, etc., in the wild. You'll know when it's done because the kernels "pop" and look like they have a curly little "string" coming out of them. This recipe is one I modified which usually uses rice so you can substitute rice for quinoa the rest of the year.

Smoky Stuffed Peppers

2 Tbs olive oil
2 stalks celery, minced (1/2 cup)
1 medium onion, minced (1 cup)
2 Tbs poultry seasoning
1 clove garlic, minced (1 tsp)
1 canned chipotle pepper in adobo sauce, drained and minced
2 cups cooked quinoa (directions for cooking below)
1/2 cup yellow raisins
1/2 cup vegetable or faux chicken broth
3 red bell peppers, halved lengthwise (or coarsely chopped, see note below*)

Rinse quinoa thoroughly in a mesh strainer. Bring 2 cups of water to a boil in a pot and add 1 cup quinoa. Turn heat down to medium-low, cover with a tight fitting lid, and let simmer for 15 minutes or until almost all the liquid is absorbed and kernels have split and appear "curly". Drain excess water. Quinoa will approximately double in size.

Heat oil in pan over medium heat. Add celery, onion, poultry seasoning, and garlic and saute 7 minutes or until soft. Season with salt and pepper. Stir in chipotle pepper and saute 2 minutes. Add quinoa, raisins and broth to pan and cook 5 minutes more or until the consistency of stuffing, stirring constantly. Add quinoa mixture to each half red pepper. Place peppers in a 9 x 13 casserole dish. Add water until it comes 1/2 up the sides of the peppers. Bake in an oven preheated to 400 degrees for 30 minutes until peppers are soft. Can top with vegan cheese before serving if desired.

* Rather than stuffing the peppers, I chop the red pepper and saute it with the onions and celery. I mix all the ingredients together and serve it as a casserole.

REMINDER: BOOK GIVEAWAY -- I have one copy of Don't Let Me Go by David W. Pierce to give away to a lucky reader. To enter the drawing, please e-mail me at http://seewhykinsman@gmail.com. I will announce the winner on Friday, March 20th.

Vegan Comfort Food

I grew up with a "feeder Mom". By that I mean any problem you had could be solved -- or at least alleviated -- with food. Food was comfort. Food was love. When I told my mom and dad my first husband announced without warning he was leaving me, the first words out of Mom's words were:

Let me get my coffee. Do you want a cookie?

These are troubling times we're living in. No doubt. So whip up a batch of these soft, chewy Vegan Chocolate Chip Cookies, grab a glass of soy milk, and feel comforted!

Vegan Chocolate Chip Cookies
(use vegan ingredients)
4 ½ c flour
2 tsp baking soda
2 c Earth Balance margarine
1 ½ c sugar
1 ½ c brown sugar
2 tsp vanilla
4 Tbs flaxseed flour (ground flaxseed) + 12 Tbs water – let sit 2 minutes (= 4 eggs)
4 cups chocolate chips
2 cups chopped nuts (we like pecans)

Mix the above and roll dough into 1 1/4 inch balls. Place 12 to a cookie sheet (do not grease cookie sheet). Bake at 350 degrees (preheat oven) for 10-12 minutes. Yield: 48 cookies

Reminder: I have two copies of The Echo Within by Robert Benson to give away. To enter the random drawing, please send an e-mail to seewhykinsman@gmail.com. Winners will be drawn on Friday, February 27, 2009. Good luck!