Zapping Manure with Lightning to Fight Pollution?

One of my recurring freelance projects is to write monthly about good news for kids. Recently, I read an article that adults could be very interested in, as well! You’ve probably read that the methane from cow poo, farts, and burps is more than 20 times as destructive for our environment than the carbon dioxide from our cars.

Short of ending or cutting back on the raising of cattle, what’s to be done? A Nordic company has come up with an idea that is now being tested in the UK. By producing artificial lightning bolts as plasma to zap manure, they are turning most of the ammonia to a usable form of natural fertilizer AND reducing almost all the methane emissions!

Truly great and promising news. Now we need to see how much governments are willing to chip in to help the farmers shoulder the costs of the electricity needed for the process. One thing is certain, we cannot just keep doing things the same.

Air pollution and climate change are real. What can you do today to help? Here are some “greener living” ideas from the EPA!

Fight Climate Change with Your Fork: Meatless Monday

Source: Pixabay

Extreme weather, rising sea levels, and species extinctions are all signs of climate change. Many scientists agree that greenhouse gases are a major threat. What can we each do to make a difference? Fight climate change with your fork! The livestock industry contributes about 14.5% of the greenhouse gas emissions caused by humans, which is even more than those brought about by transportation. Tweaking our diets away from animal products and towards plant-based eating is one way we can each help!

Source: Pixabay

Check out Meatless Monday for more details about the following:

*Adopting Meatless Monday

*Eating more plant-based meals

*Reducing food waste

*Composting

*Eating sustainable foods

And make sure to use the links for great recipe ideas!

Essential Tips and Tricks for Making the Best Plant-Based Meals: from Meatless Monday

Source: Essential Tips and Tricks for Making the Best Plant-Based Meals

NOTE: If you’re “on the fence” about tofu, I know from experience that freezing it makes a world of difference with the texture! I buy the firmest type I can find and cut the block into thirds or fourths to freeze for later. After I defrost a section for cooking, I then squeeze out all the moisture. No more jiggly tofu! ~Becky

What Is a Plant-Based Diet?

Source – Meatless Monday: What Is a Plant-Based Diet?

Becky’s Easy Microwave Eggplant

Sometimes I want something fast, without turning on the oven to heat up the apartment or suck all the moisture from the air. I love eggplant and have come up with this easy dish!

In a round, covered casserole, layer/arrange the following:

Portions of your favorite plant-based sauce in the bottom & then between layers

Raw spinach

Eggplant, sliced into rounds (additional option: zucchini, sliced the long way)

Portobello mushroom slices

Peppers, sweet red or green, sliced

Onion and/or garlic, chopped

Top with plant-based cheese (my current fave is Miyoko’s) or sliced tofu dusted with cayenne red pepper (I love the dry texture of Hodo tofu). Optional topping: sliced black olives, drained.

Cover and cook in the microwave for 15 minutes. So easy and yummy!

21 Ways You Can Eat More Plant-based Foods in 2021!

Check out 21 tips for incorporating more plant-based foods into your diet in 2021. Arm yourself with this toolbelt of techniques, pantry staples, swaps, gadgets, and apps!

Source: 21 Ways You Can Eat More Plant-based Foods in 2021

Many bloggers have mentioned this as a goal for the coming months. Hopefully these ideas will help!     ~Becky

Meatless Monday: Flavorful Fall Recipes

FROM MEATLESS MONDAY: “It’s officially fall! And the perfect time for apple picking, visiting the pumpkin patch and exploring the local farmers’ markets for seasonal vegetables, like broccoli and eggplant. Trying new meatless recipes is a great way to utilize all of the ripe fruits and vegetables coming into season. We’ve gathered delicious plant-based recipes from our Meatless Monday bloggers and influencers featuring fall produce. Enjoy the hearty tastes of fall!”

Hope you find something here that appeals, even if it’s not autumn where you live!                  ~Becky

Eggplant Cannelloni with Wilted Spinach and Ricotta — Reblog for Meatless Monday

It’s all about improvising when looking for healthier alternatives! This is a perfect dish to include for vegetarian options or if you are trying to cut back on wheat. It couldn’t be any easier than with beautifully, char-grilled eggplant to form the ‘tubes’ for a light and fresh, ricotta and spinach filling. Finally top with […] […]

via Eggplant Cannelloni with wilted spinach and ricotta — poach me quick – healthy recipes | nutrition — My Meals are on Wheels

NOTE: I rarely use recipes exactly the way they’re presented and often tweak a bit. With this one, I baked the thin eggplant slices at 400 degrees with lots of olive oil until tender. For the spinach, I just barely blanched in hot water and didn’t mix in with the ricotta mixture, assembling separately. Either way, hope you enjoy!     ~Becky

Favas are My Fave: Meatless Monday or Any Day!

fava-beans-82798_960_720

Cooking vegetarian usually requires exploration of various legumes, like beans, peas, nuts and lentils. One of my absolute favorites is the fava bean, which goes by various names, including broad bean. Research says that these may be found fresh, canned, frozen, dried, and in various colors.

Favas are packed with protein, fiber and iron. The texture is somewhat creamy or buttery, and the flavor is earthy and nutty, making them a great choice for eating in both warm and cold dishes!

At this point, I’ve only used the brown ones and in the dried form. Sometimes they’re challenging to find, depending on the shopping options. On occasion, I order then online, and those that have already been blanched and peeled (such as Bob’s Red Mill) save a great deal of time. I don’t cook them for nearly as long as the package suggests. If you want to peel your own, check out this video of French chef, Jacques Pepin, showing you an easy method.

Favas pair nicely with asparagus and tomatoes, and I’ve come up with a ‘recipe’ of sorts with various options. This can be eaten warm or cold, but I think the flavors tend to intensify a bit after it has been refrigerated.

Fave Fava Salad

INGREDIENTS and METHODS:

Fava beans, blanched and peeled (optional additions: cooked or canned garbanzos/frozen green peas, simply rinsed in cool water)

Asparagus, blanched or steamed and cut into bite-sized lengths (although longer spears add visual appeal)

Tomatoes, sliced or diced; halved if using cherry tomatoes

Scallions/green onions, thinly sliced (white and green portions), chives (snipped),or garlic (minced); garlic may be cooked with the beans, if you wish

Seasonings: choose from mint, tarragon, dill, salt, pepper

Option: place the above mixture over a bed of spring mix lettuce, arugula, spinach or baby kale

Heartier version: add cooked and cooled orzo pasta or couscous

Cheese additions, such as Parmesan, Feta, Pecorino, or your favorite vegan cheese

Dressing choices: olive oil whisked with lemon juice or a balsamic vinaigrette made with balsamic vinegar, oil, and a touch of sweetener

NOTES: When preparing the beans and asparagus, be careful to avoid overcooking and letting them become too soft, especially if you plan to eat this chilled. Ingredient amounts are totally up to you, depending on the end quantity, flavors, and the look desired.

If you haven’t sampled them before, I hope you’ll give favas a try. Let me know what you think!     ~Becky

 

 

Celebrate Internationally with Meatless Monday!

 

Plan ahead for Monday, December 10! Meatless Monday is partnering with Slow Food to celebrate their annual Terra Madre Day with a Meatless Monday meal. Take part in an international day of celebration by cooking up a plant-based dish and sharing it on Meatless Monday with family, friends, and colleagues. Click on this link for all the details!