COOKBOOK for a Sustainable Community
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COOKBOOK for a Sustainable Community • Eat organic • Reduce meat & dairy consumption • Avoid processed foods • Eat locally grown • Reduce packaging & food waste SM sustainablesm.org The City of Santa Monica is commied to supporng sustainable, local, and organic food by helping to make sustainable food more accessible to community members. As a sign of this commitment, Santa Monica was the first city to sign on to the Cool Foods Pledge, and has elevated food sustainability to a priority focus within the Sustainable City Plan. One of the most meaningful acons community members can take is to reduce meat and dairy consumpon. This is why the city has joined the Meatless Monday campaign. In honor of the Meatless Monday campaign, we offer you the Meatless Monday Community Cookbook. These delicious recipes will enable you to start each week with healthy, environmentally friendly meat‐free alternaves. Our goal is to help you reduce your meat consumpon by at least 15% in order to improve your personal health and the health of the planet. This cookbook was created in collaboraon with Rosie’s Girls, The Office of Sustainability and the Environment, Community Arts Resources and the Santa Monica Farmers Markets. If you want to access this cookbook online or submit a recipe to be added to the online cookbook, please visit sustainablesm.org/food or contact the Office of Sustainability and the Environment at 310.458.4925. Printed on 100% post‐consumer recycled content paper. 1 sustainablesm.org/food TABLE OF CONTENTS APPETIZERS, SALADS & SIDES ................................. 3 Potato Rajas Tacos ................................................................ 13 Carrot‐Broccoli Slaw ................................................................ 3 Border Guacamole ................................................................ 13 Strawberry Cantaloupe Salad with Fresh Mint ....................... 3 Pickled Red Onions ............................................................... 13 Mushroom Pate…………………………………………………………….….…3 Red Bean Stew ...................................................................... 14 Salad Pita Pockets ................................................................... 4 Ancho Chile Salsa .................................................................. 14 Quinoa Salad with Arugula, Cherries and Almonds ................ 4 Easy Ratatouille .................................................................... 15 Raw Kale with Basil Dressing ................................................... 5 Risoo di Gamberi, Asparagi Bianchi e Menta ..................... 15 Raw Kale Salad with Feta, Pine Nuts and Cranberries ............ 5 Vegetable Quesadillas with Citrus Salsa ............................... 16 Anoxidant Salad + Dressing ................................................... 6 Pink Buerfly Pasta ............................................................... 16 Tomato, Red Onion and Basil Salad ........................................ 6 Hearty Bean Stew ................................................................. 17 Farro Salad .............................................................................. 6 Winter Thai Stew with Tofu .................................................. 17 Beet And Rice Salad With Goat Cheese .................................. 7 Portabella Mushroom and Gluten Free Quinoa Pilaf Windrose Wild Garden Salad .................................................. 7 with Asparagus Cappuccino and Red Pepper Coulis ............. 18 Sicilian Orange Salad ............................................................... 7 Vegetable Casserole ............................................................. 18 Meyer Lemon – Green Salad ................................................... 8 Easy Vegetarian Chili............................................................. 19 Root Slaw ................................................................................ 8 Weiser Farms DeCicco Broccoli with Pasta ........................... 19 Harry’s Berries Strawberry Salad ............................................ 8 Tofu Breakfast Tacos ............................................................ 19 Tomato & Chile Salsa w/ Fresh Vegetables ............................ 9 Tempeh Curry and Vegetables ............................................. 20 Sweet and Sour Tofu and Vegetables ................................... 20 SOUPS .................................................................... 9 Roasted Cherry Tomato Pasta .............................................. 21 Black Bean Soup ...................................................................... 9 High Protein Burgers ............................................................. 21 Green Garlic – Garbanzo Soup .............................................. 10 Vegetarian Lenl Dhansak .................................................... 22 White Bean and Escarole Soup ............................................. 10 DESSERTS ............................................................. 23 MAIN DISHES ........................................................ 11 Chocolate Pudding ................................................................ 23 Anne’s Famous Spinach Pie ................................................... 11 Meyer Lemon Blueberry Pie ................................................. 23 Lenl Tacos ........................................................................... 11 Vegetarian Lasagna ............................................................... 11 SAUCES ................................................................. 24 Spinach Friata With Cheese & Onions ................................ 12 Tomato sauce ....................................................................... 24 Crispy California Avocado Tacos ........................................... 12 Our Favorite Kale Salad Dressing .......................................... 24 Corn Salsa .............................................................................. 12 Gado‐Gado Peanut Sauce ..................................................... 24 2 sustainablesm.org/food APPETIZERS, SALADS & SIDES Genise’s “What‐Do‐I‐Look‐Like, Chopped‐Liver?” Mushroom Paté Kevin McKeown, Santa Monica City Councilmember Carrot‐Broccoli Slaw Santa Monica Wise and Healthy Aging, Healthy Lunch Program Serves 6 Ingredients Ingredients 4 cups diced mushrooms (2 medium Portobello 3/4 lb of broccoli‐florets and the stems grated mushrooms; use Portobellos or other full‐flavored 1/2 lb shredded or grated carrots mushrooms such as shiitakes or chanterelles or any 1/4 cup Mayonnaise or salad dressing combinaon) 1/4 cup of milk 1½ cups diced yellow onions (a medium onion will yield 2 tbsp cider vinegar about one cupped diced) 1 tablespoon of sugar A few cloves garlic, minced (about one tablespoon, even 1 tsp of salt more if you really like garlic; less or omit if you don’t) pinch of white pepper 1 or 2 large shallots, minced (can’t go wrong on amount Instrucons here!) Mix wet ingredients and seasonings. 4 or 5 tablespoons total buer or olive oil or a combina‐ Add to vegetables. For best results, let sit for at least an hour. on, added at various points as needed during sautéing 1 tablespoon balsamic vinegar, or a couple of tablespoons wine, sherry, or cognac Strawberry Cantaloupe Salad with Fresh Mint Sea salt and freshly ground black pepper to taste Nathan Lyon, from Great Food Starts Fresh Cookbook Yield: 2 to 4 servings Ingredients Instrucons ½ cantaloupe, seeded, rind removed, and sliced into Melt onions in a skillet slowly on low heat (using as lile 1‐inch secons buer or oil as needed, if any, depending on whether you’re 2 pints strawberries, hulled and quartered using a non‐sck pan), turning onions periodically to cook 2 tablespoons of balsamic OR white wine vinegar evenly. 15 medium‐sized fresh mint leaves, chopped finely When onions are so and transparent and beginning to cara‐ Freshly ground black pepper, to taste melize, add minced garlic and shallots, season generously with 1 cup crumbled feta cheese sea salt and freshly ground black pepper, and connue to 2 tablespoons extra‐virgin olive oil sauté on low heat, adding buer or olive oil as needed. Instrucons Add the diced mushrooms, and connue to cook on low heat unl mushrooms begin to soen. Gently toss the cantaloupe, strawberries, vinegar of choice, pepper, and olive oil in a large bowl. As mixture connues to caramelize, add the balsamic vinegar, wine, sherry or cognac, srring everything and adding Add the feta and chopped mint to the bowl just prior to addional buer or oil if needed to keep mixture from serving and toss. scking. Keep cooking unl mushrooms are tender and cooked through. Note: If you prefer the flavor of the strawberries to pop, go To connue to “What‐Do‐I‐Look‐Like,‐Chopped Liver” with a nice balsamic. If you’re more of a cantaloupe compleon, hardboil, peel, and finely chop 4 or 5 large eggs person, go with the white wine vinegar. Both work great. and combine with mushroom/onion mix. Or serve as is, with or without a couple of tablespoons of crème fraiche (as sandwich, crêpe, omelets filling, in quiche, on bruschea, melba toast, crackers, etc.) or blend with cream cheese or Nuechâtel to make a creamy spread as smooth as desired to top toast, crackers, etc. 3 sustainablesm.org/food Salad Pita Pockets By City of Santa Monica CREST Program Great for kids! Ingredients 12 Whole Grain Pita Bread cut in halves Romaine leuce or baby spring mix 1 cup of cherry tomatoes cut into halves 1 1/2 cup of shredded