So I really like fresh homemade warm-from-the-oven bread. And I had a huge craving the other day. It led to me looking up Irish Soda Bread recipes and what I found was that they were all made with all-purpose bleached white flour, eggs for days, and refined sugar. So I did a little recipe enhancement to make this easy-to-make recipe a little more eco-friendly. Here’s what I came up with:
Irish Soda Bread
1 1/2 cup All Purpose Bleached White Flour
1 1/2 cup Whole Wheat Flour
1 tbsp. Baking Powder
1/6 cup (just do half of a third cup) Refined Sugar
1/6 cup All Natural Unrefined Sugar
1 tsp. Salt
1 tsp. Baking Soda
1 Egg, beaten
2 cups Milk
3 tbsp. Lemon Juice
1/4 cup Butter (I recommend Vegan Margarine but I didn’t have any on hand)
Preheat oven to 325. Grease a 9×5 loaf pan.
Combine dry ingredients: flours, sugars, salt, baking powder, baking soda. In a a separate bowl, mix the egg, milk, and lemon juice. Combine dry and wet together. Then add the melted butter. Mix it all up and put it in the oven for about an hour or until a toothpick inserted in the center comes out clean. Voila.
Halving the refined sugar and bleached refined flour and making the other half whole wheat flour and unrefined sugar decreases your foodprint while still allowing for the same flavor.
I didn’t have any buttermilk on hand, so rather than making an extra trip to the grocery store I improvised by mixing the milk with the lemon. It’s a great substitute that improvises an ingredient not commonly used with some you’ll probably have on hand. Less gas!
Using one egg still allows for binding but cuts out some animal byproducts!
Vegan margarine would’ve been another great way to cut out animal byproduct, however, it isn’t worth the extra gas to go to the store to get just that.
Posted in Breakfast, Dinner, Lunch, Snack
Tagged all purpose flour, baking powder, baking soda, butter, egg, lemon juice, milk, salt, sugar, unrefined sugar, vegan margarine, whole wheat flour
Step one in becoming a good cook: TRUST YOUR INSTINCTS! I know this… I follow this… and yet I didn’t listen to my gut today. I thought that the gnocchi recipe I was basing mine off of seemed to have too much flour but I had never made gnocchi before so I went with it… And boy oh boy was the gnocchi too floury. So, in this post I’m gonna guesstimate the correct amount of flour (and I’m gonna add more spinach) so that you won’t have the same problem. Because when gnocchi is cooked correctly it can be DELICIOUS.
As an appetizer:
- 1 Baguette (whole wheat preferably, but I had white on hand), cut
- 1 Roma tomato, chopped
- Fresh Basil, to taste, chopped
- 2 cloves Garlic, 1 chopped, the other whole
- 3 tbsp. Balsamic Vinegar
- Optional, add Mozzarella before toasting
Rub the whole garlic clove onto each piece of bread (one side only). Place into a preheated oven (to 350) for 5-10 minutes (or until browned). Meanwhile, mix the tomato, basil, garlic, and balsamic vinegar. When bread is done, top with the mix. It’s so easy and SOOO yummy!
Spinach Gnocchi with Tomato Basil Sauce
- 1 lb. Red Potatoes (keep skin on)
- Salt/Pepper, to taste
- 2 1/2 cups Spinach leaves
- 2 tbsp. Vegan Margarine
- 1 Egg, beaten
- 1/2 cup Whole Wheat Flour
- 1 tbsp. Extra Virgin Olive Oil
- 1 Shallot, chopped
- 1 tbsp. Tomato Paste
- 1 can Chopped Tomato
- 3 tbsp. Fresh Basil, chopped
- 1/3 cup Red Wine (plus extra for drinking)
- 2 tsp. Sugar
Cook the potatoes in their skins in a pot of boiling salted water until tender all the way through (took mine 35 minutes). Drain and press through a strainer (remove the skins as they come off). Cook the spinach in the hot water for 5 minutes (or until wilted). Chop the spinach and add to the potatoes. Add the margarine, egg, and half of the flour to the mixture. Mix well. On a floured counter, knead the rest of the flour into the dough. Roll the dough into thin ropes and cut 3/4 inch pieces. Press the center of each to curl the sides of the gnocchi. Let chill in the refrigerator.
Meanwhile, in a large pan, saute the chopped shallot in the olive oil until a little browned. Add the tomato paste, tomatoes, basil, red wine, and sugar and season with salt and pepper to taste. Bring to a boil, then simmer for 20 minutes.
Bring a large pot of slightly salted water to a boil and add the gnocchi. Cook until the gnocchi rise to the top of the water. Drain and top with the sauce.
- Homemade pasta does not have the transportation and packaging that are involved in pre-made pasta.
- Organic, local spinach, basil, tomatoes, and garlic are eco-friendified!
- Vegan butter cuts back on the amount of animal byproduct and therefore helps fight global warming!
- Whole wheat flour and bread uses less energy because it is not refined.
- A benefit just for you: Because this recipe calls for wine it basically tells you to enjoy a glass while you cook!
Posted in Dinner, Lunch, Snack
Tagged baguette, balsamic vinegar, basil, bruschetta, canned tomato, egg, extra virgin olive oil, garlic, gnocchi, mozzarella, potato, red wine, shallot, spinach, sugar, tomato basil sauce, tomato paste, vegan margarine, whole wheat flour
Woo. Now that’s a long title. Anyways, I guess I was really craving protein for lunch (though this is totally a breakfast dish too) and I had some leftover eggs and smoked salmon so here’s what I came up with (and it was really tasty).
Poached Egg with Smoked Salmon and Spinach on a Whole Wheat English Muffin
- 2 Eggs
- 1 Whole Wheat English Muffin
- Like 6 Organic Spinach Leaves (local if you can find it)
- Smoked Salmon
Toast the English Muffin and poach the eggs (I used a microwaveable egg poacher–>less water wasted and soooo much easier). Top the toasted English muffin with the spinach, smoked salmon, and poached egg.
I have no idea how this has happened, but I am once again baking. These muffins turned out so well that I had to put them up here. They’re absolutely delicious AND eco-friendly. WOO!
Almond Pumpkin Muffins
(Adapted from Pumpkin Cranberry Loaf-Go Green Get Lean)
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- A good dash of cinnamon
- A dash of salt
- 1 cup Unrefined Sugar
- 1 cup Canned Pumpkin
- 1/2 cup Vanilla Soymilk
- 1/4 cup Unsalted Butter, softened–> (use Earth Balance for a vegan-friendly version)
- 1/4 cup Orange Juice
- 1 large Egg –> (add a mushed banana for the vegan version)
- A handful of Almonds, chopped
- Almonds, not chopped to top muffins
Makes ~12 Big Muffins
Preheat oven to 350. Place muffin cups in a muffin tin.
Combine flour, baking powder, baking soda, cinnamon, salt, and 1/2 of the sugar. In a separate bowl, combine rest of sugar, pumpkin, soymilk, butter, orange juice, and egg. Add to the flour mixture and combine. Then fold in chopped almonds.
Pour into the muffin cups and top with the not chopped almonds. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
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