Meatless Mondays

According to the David Suzuki Foundation. Livestock production accounts for 70 per cent of all agricultural land use, occupies 30 per cent of the planet’s land surface and is responsible for 18 per cent of greenhouse gases such as methane and nitrous oxide.

With all the uproar about climate change, isn't it time we all tried to do a little bit to help make change? We don't need to become a Greta Thunberg. I for one, don't plan on sailing to another continent any time soon. I can cut back on the amount of meat I eat though. If we all took one day a week to try and make a difference, the world would thank us.

In this Instructable I shall document a Meatless Monday.

Some prep work was needed.

Potatoes need to be cooked

https://www.instructables.com/id/Instant-Pot-Whole-Potatoes/

Relish was pre-made.

https://www.instructables.com/id/Spicy-Dill-Cucumber-Relish/

Sprouts were grown.

https://www.instructables.com/id/Counter-Top-Winter-Gardening-Aka-Sprouting/

Lemons were salt-cured.

I have yet to do an Instructable for this. It's as simple as slice them and sprinkle them with salt as you layer them in a jar. As you fill the jar add a tbsp of apple cider vinegar and top up with lemon juice. After a week at room temperature, they are ready to use. Keep them in the fridge for a year. They'll be gone long before that.

We make hummus every few weeks.

Desi Chickpeas are a healthy choice, they are high in fiber and vitamins.

Soak two cups in 4 cups of water and a tbsp of salt overnight. Rinse them well the next day.

In an Instant Pot cook them on high with 4 cups of water for 90 minutes and then rinse in cold water.

In a food processor add 4 cups cooked chickpeas, 1 large head of garlic, 2 tbsp tahini, 2 tbsp extra virgin olive oil, 1 tbsp lime juice, 1 tbsp salt, 1 hand full of cilantro, 8 sliced pickled jalapeno peppers and 1 cup of craft beer. I used Vengeance from Brothers Brewing

Tomato soup was made ahead of time as well. Lots of it. I'll do an Instructable on it at some point but, the condensed version of it is this: A 20 liter pail of frozen tomatoes thawed and drained of water, 1 huge beet, 1 huge head of garlic, 1 large onion, 2 tbsp of both lemon juice and worchestershire sauce. Pressure cook batches for an hour in the Instant pot then strain out skins and seeds. Simmer on the stove until thickened to your liking. Season to taste then freeze for later. I'll add some to lunch today.

I love a good breakfast. They usually contain a meat and egg mix of some sort. Not today.

Today's ingredients are:

2 Crimini mushrooms

1 Onion

1 Baked potato

1 Clove of garlic

4 Edible pod peas

4 Cherry tomatoes

An English muffin

Ketchup

Deli Mustard

Pickled Jalapeno peppers

Instructables award-winning relish

Prepare the ingredients:

Cut the potato into 8 wedges

Dice one mushroom and cut the other into 6 wedges

Dice the onion

Smash and rough chop the garlic

Cut the peas into slivers

Half the English muffin

A little grapeseed oil in each cast Iron pan.

Salt and pepper the mushroom and potato wedges then fry them on all sides.

Sautee the onion garlic and mushroom mix to your liking.

Toast the English muffin.

Apply ketchup to one half and mustard to the other.

Add some jalapenos to one half and relish to the other.

Add as much mushroom, onion and garlic mix as you can, top with peas and close the sandwich.

Plate the wedges and the remainder of the mushroom, onion and garlic mix.

The tomatoes and remaining pea slivers are your salad.

Tempeh panini with tomato soup.

Yum!

Slice some tempeh, I made 7 thin slices.

Add some grapeseed oil to the pan and heat to medium.

Fry the slices to a golden brown.

Chop up some spring greens.

Slice a hand full of cherry tomatoes.

Turn on your panini press to preheat.

Smear a generous dollop of hummus on your pita wrap.

Place three tempeh sticks onto the hummus.

I know, there were seven. I had to have a snack while making these.

Add sliced tomatoes.

Add the sliced greens and cover with sprouts.

Add some Dijon mustard to top this beautiful creation.

Fold up the pouches, be gentle so you don't crack them.

Pop them on the grill and close it.

When you have nice lines turn the pouches a quarter turn.

Give them a spray of olive oil for the last grilling so they won't be to dry feeling.

The paninis will be super hot inside, so as they rest, we heat the soup.

It takes about 6 minutes to heat a block of frozen tomato soup. Depending on the microwave. To get the block out of the container, I rinse the bottom under the tap. It falls right out within seconds. I then microwave it in a glass bowl, on high for two minutes at a time, stirring between sessions.

When the soup is ready cut the panini into triangles, plate and serve.

Yum!

For dinner, we will have Portobello Mushroom Wellington with Fondant Potatoes.

A tablespoon of grapeseed oil into each pan and set to medium heat.

Chop and simmer, one medium onion, one large crimini mushroom, and two large garlic cloves.

Add two large portobello mushrooms to the hot cast iron.

Drizzle a little grapeseed oil into each portobello.

After about two minutes flip the mushrooms over.

Chop up a generous portion of mixed greens and set aside.

Remove one pie shell from the freezer.

Cover it with plastic wrap so it doesn't dry out while it thaws.

Once these ingredients are cooked nicely set them aside.

Add the greens to the cast iron, drizzle with a tbsp of teriyaki sauce, and cover.

It doesn't take long to reduce a pan full of greens.

When they are done toss them in with the cooked onion, garlic, mushroom mix.

Preheat the oven to 400°f.

Now break up the pie shell, add a drizzle of water and kneed it.

The amount of water will be your choice, add it as you kneed the dough to a soft enough consistency to roll out.

On a floured surface roll the dough into a large rectangle.
Cover it with a damp towel.

Place a piece of parchment paper on your baking sheet.
I didn't, I wish I had.

Place half of the cooked mixture on the dough.

Add the cooked portobellos gill side up.

Cover with the remaining mixture.

Carefully fold this package up.

Flip, egg wash, and score.

You are now ready for the oven.

This will cook for 20 to 30 minutes. Until it looks golden.

This is a quick way to make Fondant potatoes.

Add a tbsp of grapeseed oil to the cast iron pan and set it to medium heat.

Add a few sprigs of fresh thyme.

Grab four similar-sized potatoes from your instant pot precooked stash.

Cut them into cylinders. I cut one end flat then push them into a baking ring. While in the ring I cut the bottom flat. When I push them out they look like giant scallops.

These are already cooked potatoes so they'll be done in no time.

While side one is browning, use the thyme to baste the tops.

This will add the thyme flavor to them.

Once the first side has browned to a nice crust, flip them over.
Add some edible pod peas to the pan while side two browns up. Again brush the thyme over the tops to spread it's flavor.

When these are close to being done add a touch of butter and simmer.

Brush some buttered thyme over the tops before they come off the pan.

The Wellington should be done now as well.

I added a few thyme leaves to the top of each potato.

The portobello and mixed stuffing is beautiful. Just enough moisture with the flakey pie crust.

The fondant potatoes are amazingly tasty. Creamy on the inside with a wonderful crust on top and bottom.

It was a wonderful meatless entree.

As if Meatless Monday wasn't wonderful enough. How about a shareable snack later?

IT'S TACO TIME !!!

Corn tortillas 1 package (depends on the number of people sharing)

Cilantro about 3 tbsp chopped

Avocado one unbruised (unfortunately I opened 5 before finding a nice one)

Black beans 1 can

Refried beans 1 can

Salsa 1 jar

Frozen corn 2 cups

Preserved lemon 3 slices

Fresh garlic 2 large cloves

Green onions 3 pcs

Mixed color cherry tomatoes 12 or so quartered

Extra virgin olive oil

Sumac powder

A cutting board and knife

A charcuterie board to display

Small bowls for dips

Rinse the black beans then put them in a large bowl.

Rinse the corn and add it to the beans.

Add about one third cup of oil to a measuring cup.

Chop the garlic into bits.

Chop the preserved lemon into a paste.

Add the lemon and garlic to the oil.

Chop the cilantro finely and add it to the oil.

Mix this with a fork and set aside.

Slice the tomatoes into quarters and chop the green onions.

Add the onion and tomato mix and also add the oil dressing.

Being gentle mix this black bean salad and set aside.

I was getting worried as I continued opening avocados. It wasn't until the fifth one that I was successful. No one wants to see a bruised up slice on their taco.

A large board to serve on is essential.

Start with a smear of refried beans then add a few spoons of the black bean salad

As you put this together, adjustments will be made to hold it all together.

Add shredded cheese to the front of the display as an optional ingredient.

Add a few slices of avocado to each.

Staghorn sumac grows wild here in southern Ontario. I forage for it in the fall. It has a tangy citrus taste we love.

A sprinkle on each avocado gives a nice touch of color and adds a bit of acidity.

OK, that's it.

An amazing end to a meatless Monday.

What a feast!

I may have to follow it up with Fasting Tuesday.