Sauces. They really do make or break a meal. That’s why a saucier is so important in commercial kitchens. But how to eco-up something that can have a ton of ingredients? Easy. Make sure the ingredients (as many as you may want) are as “green” as you can get.
Here’s a recipe for an apricot barbecue sauce. I think the sauce tastes absolutely great (I happened to eat it on fish) and I think it could be really good on chicken (organic and free-range of course), seitan, or tofu. You could also sub the apricots for other seasonal fruits such as peaches.
Apricot Barbecue Sauce
- 1/2 small Yellow Onion, chopped
- 1 clove Garlic, minced
- 3-4 Apricots, pitted and sliced
- 1/4 cup Vegetable Broth
- 1/2 tsp. Ground Ginger
- 1/4 tsp. Ground Coriander
- Salt and Pepper, to taste
- 1/8 cup Molasses
- 1 tbsp. Maple Syrup
- 3 tbsp. Tomato Sauce
- 2 tbsp. Tamari Soy Sauce
Saute the onions until brown. Then add the garlic. Deglaze the pan with the veggie broth. Add the apricots, ginger, and coriander and bring to a boil. Cover and lower to a simmer for 10 minutes. Uncover and add the remaining ingredients. Cook for 10 more minutes and then transfer to a food processor. Blend until smooth. Top your chicken, tofu, seitan, or fish with it. Yum yum!
- Using seasonal, local produce (like the apricots) leads to tastier products that are better for the environment. Win win!
- Buying organic spices and vegetables helps to alleviate pesticides from poisoning our watersheds.
- Vegetable broth is a great alternative to chicken stock if you’re trying to avoid using so many animal products.
- The fruit salad I had on the side of the dish is a hodge podge. You can really make it with any fruit you’re trying to rid your refrigerator of.
- If you’re using fish, check out the Monterey Bay Aquarium’s Seafood Watch List to know which fish are sustainable and which you should be avoiding due to overfishing.
Posted in Dinner, Lunch, Snack
Tagged apricot, coriander, garlic, ginger, maple syrup, molasses, onion, pepper, salt, soy sauce, tamari, tomato sauce, vegetable broth
So… I’ve talked about how animal proteins are worse for you than vegetable proteins. I know you know this. Therefore, when I do talk about animal protein I’m going to tell you how to keep them more eco-friendly for those days that you just want eggs.
I’ve been really longing eggs. There’s no way else to put it. And although I tried to put it off, the craving struck at midnight while I was finally trying to write my 8-10 page paper (luckily only the rough draft is due tomorrow). So… as a way to put off writing just a little bit longer (and as a hope that maybe my writers block would go away), I made myself a rosemary egg salad burrito. I’m definitely going to spare you the pictures (it wasn’t pretty–>and I didn’t want to wake up my roommate who had finished her paper just to get my camera) but it taught me a lesson (and it was pretty darn good)–> sometimes you can’t put off a craving because it’ll just get worse and worse and you’ll end up with a rosemary egg salad burrito. So… like I said: here are some ways to “green” up your eggs for the times you get those cravings–>and so you don’t put them off until it’s too late. (And I’ll even add my recipe at the bottom of this post after the ‘real’ recipes just in case someone out there is dying to try it… or just really gutsy.
- LOCAL AND ORGANIC!!!!! Especially in the case of animal proteins these are two key words you should follow! Head to the local farmers market. The eggs are so delicious too! You really don’t know what you’ve been missing.
- Organic eggs mean that the chicken hatching them has been fed a solely organic diet (and I know you know by now the environmental benefits of organic produce… no chemical fertilizers, etc.)–>if your organic eggs are flying from far away in the world, however, it’s probably better to settle for non-organic or else you’ll be part in the waste of a lot of fossil fuel.
- Get cardboard egg cartons instead of the styrofoam ones. Styrofoam is not biodegradable!
- Add extra vegetables to animal protein dishes so that less animal protein goes a long way.
- Cut back on animal products. You can definitely still eat them, eat a little less than you regularly eat. If you used to eat 5 eggs a week, eat 2 or 3.
- And good news: of animals, chickens are one of the greenest “in terms of manure waste and inputs” (Go Green Get Lean-Kate Geagan). Thank goodness we don’t get eggs from cows!
Here are some egg recipes for your tasting pleasure:
Veggie Frittata (w/ extra veggies)
- 1/4 Onion, chopped
- About a cup of any Vegetables you would like: I used Broccoli, Red Bell Pepper, and Zucchini.
- 2 Eggs
- Salt and Pepper to taste
- optional: Organic Cheese
Saute the onions until transparent and then add the other vegetables. Cook until tender. Meanwhile, beat the eggs with salt and pepper. If you want cheese add it to the eggs and beat again. When the vegetables are tender, cook them until almost dry and then pour eggs over the top and cook through. Flip over and finish cooking.
- 2 eggs, hard-boiled and quartered
- Coconut milk (I added a little too much but I love coconut so add to taste)
- 1/4 onion, chopped
- 1 clove garlic, chopped
- 1 tsp. fresh ginger, chopped
- ~6 almonds, chopped
- A dash of turmeric, cayenne, and coriander
- Curry powder
- 1 Tomato, diced
- 1 cup Wild Rice, cooked
Saute the onion until transparent and then add the ginger, garlic, almonds, turmeric cayenne, and coriander. Add a little bit of water so it’s a little bit pasty. Pour in coconut milk and then add tomatoes and eggs. Place on top of wild rice.
(It tasted good. Just forgive the picture)
Finally: What you’ve been waiting for: The Rosemary Egg Salad Burrito
- A hard-boiled ORGANIC egg, cut into cubes
- 1/2 sprig of organic Rosemary, chopped
- A squirt of Mustard
- A spoonful of Vegenaise
- A tiny squeeze of Lemon Juice
- Cabbage, chopped
- A Whole Wheat Tortilla
Mix the egg, rosemary, paprika, mustard, Vegenaise, and lemon juice in a bowl. Place on whole wheat tortilla and top with cabbage. Don’t judge me. The craving hit and I raided the fridge and it tasted darn good. 🙂
Posted in Breakfast, Dinner, Lunch
Tagged almonds, broccoli, cayenne, cheese, cocounut milk, coriander, curry powder, egg, garlic, ginger, onion, red bell pepper, tomato, turmeric, wild rice, zucchini