Tag Archives: coriander

Apricot BBQ Sauce

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!

ECO-BENEFITS

  1. Using seasonal, local produce (like the apricots) leads to tastier products that are better for the environment. Win win!
  2. Buying organic spices and vegetables helps to alleviate pesticides from poisoning our watersheds.
  3. Vegetable broth is a great alternative to chicken stock if you’re trying to avoid using so many animal products.
  4. 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.
  5. 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.

Falafel with Homemade Tzatziki and Hummus

Alright. I can’t take credit for the falafel craving that led me to make this delicious recipe. My friend over at Whole Wheat or BUST! made some falafel the other day and I just had to follow suit. I did, however, use my own recipe so if you’re having a falafel craving you’re welcome to check out both of our recipes and pick your favorite.

So all of these recipes call for a food processer. If you do not have one, a blender will work just as well.

Tzatziki

(You can make this up to a few days ahead of time. It can stay in the refrigerator until you’re ready to use it).

  • 1 whole Cucumber, peeled and seeded
  • 1 1/2 cup Plain Greek Yogurt
  • 1 tbsp. Mint
  • 1 clove Garlic, crushed

Place all ingredients in a food processor and process until smooth. (This recipe will give you a lot of tzatziki but it can be used on everything. I lovvvve it. And I like the mint instead of the normal dill but if you want a more traditional tzatziki use dill instead of the mint).

Hummus

  • 1 can Chickpeas (a.k.a Garbanzo Beans), drained except for a little bit of fluid
  • Juice of 1 Lemon
  • 6 tbsp. Sesame Seed Paste
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 Garlic Cloves, crushed
  • Paprika, to taste
  • Salt and Pepper, to taste

Put chickpeas (and leftover fluid) and lemon juice in the food processor. Blend until smooth. Add the sesame seed paste, olive oil, and garlic until smooth. Add paprika, salt, and pepper to taste. (This also makes some extra hummus. And if you’re only making hummus and not the whole pita meal, I recommend trying variations like adding kalamata olives or sundried tomatoes).

Falafel

  • 1 can Chickpeas (a.k.a Garbanzo Beans)
  • 1 Red Onion, chopped
  • 3 Garlic Cloves, crushed
  • 2 slices Whole Wheat Bread
  • 2 small Red Chiles
  • 1 tsp. ground Cumin
  • 1 tsp. ground Coriander
  • 1/2 tsp. ground Turmeric
  • 1 tbsp. Cilantro, chopped
  • Salt and Pepper, to taste
  • 1 Egg, beaten
  • 1 3/4 cup Bread Crumbs
  • Extra Virgin Olive Oil, for frying
  • Tomato
  • Cucumber

Place chickpeas, onion, garlic, bread, chiles, spices, and cilantro in the food processor for 30 seconds. Stir and season with salt and pepper. Shape mixture into walnut-sized balls.

Dip the balls into the egg and then roll them in the breadcrumbs (shake off excess).

Heat the oil in a large pan and deep-fry the falafel for 2-3 minutes, or until crisp and browned.

At this point, I microwaved whole wheat pitas for about 30 seconds and topped them with hummus. I placed the falafel on that and then topped it all with the tomato, cucumber, and tzatziki. Falafel is also delicious in salads or by itself so don’t feel limited by anything. All of these recipes can be used in different ways and will taste just as delicious.

Eco-Benefits

  1. This was a vegetarian dish which means that a lot less animal by-products were used. Since animal waste is one of the #1 worst factors contributing to climate change this is a great way to eat.
  2. All organic and local produce was used in this dish. This means there are no pesticides (which can enter water streams and pollute them) and there was a lot less transportation (less greenhouse gas emissions).
  3. The cans that chickpeas come in are easily recyclable and you won’t have food waste if you decide not to use the chickpeas because canned foods last so long. You’ll easily use the chickpeas before they go bad.
  4. Whole wheat bread products require a lot less energy because they are not bleached and refined.
  5. And though this isn’t a “green” benefit, this is a super healthy fried recipe. (Again check out Whole Wheat or BUST for more facts on that).

Eggs

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.

Curried Eggs

  • 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
  • Paprika
  • 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. 🙂