terra, not terror

sharing ideas about a simpler way to live

Recipe Friday: Garbanzo Bean Burgers January 23, 2009

Filed under: food — terra @ 1:00 pm

Garbanzo Bean Burgers from the vegetarian recipes at Allrecipes.com.

List of ingredients:

  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 red bell pepper, finely chopped
  • 1 carrot, grated
  • 3 cloves garlic, minced
  • 1 red chile pepper, seeded and minced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon tahini paste
  • salt and black pepper to taste
  • 1 teaspoon olive oil (optional)

That’s a pretty easy list of ingredients. Follow the link for the instructions.¬† We have garden burgers every Friday at the Milo house. They’re a quick meal after a long week, and so tasty! I’ll thry these next.

 

Video Friday: Rocket Stove June 27, 2008

Filed under: alternative, food, local, reduce — terra @ 7:00 am

This video is from the Aprovecho Research Center, which created a “rocket stove.” A rocket stove is made of sturdy materials, such as cans, with a place for air circulation and tinder to start the fire. A rocket stove can be used to cook meals, even saute vegetables. This can really come in handy when you want to keep your house cool this summer – just cook outside!

Kelly Coyne and Erik Knutzen of Homegrown Evolution have built a rocket stove out of bricks. In West Akron, a lot of homes have a brick fireplace in the backyard, which is perfect for cooking. I think I’ll clean my off this weekend and use it to cook meals this summer.

stove

- BoingBoing

 

European Sustainability June 24, 2008

Filed under: education, food, social consciousness — terra @ 7:00 am

I just got back from a trip to Europe, and have a few notes I found interesting. Itinerary: we flew from Cleveland to Philadelphia to Amsterdam, and then Prague.

There’s no recycling in Cleveland – to be sure, I even asked an employee where I could recycle my drink bottle and he said “oh, just throw it in the trash.” Philadelphia Airport had thorough recycling – with separate containers. Amsterdam gets its own paragraph. Needless to say, recycling is available in Amsterdam (except in the “travel-to-America” section). Upon return, we landed at the Akron-Canton Airport, which does recycle. What’s up, Cleveland?

Philadelphia

We had a few hours in Philadelphia, so I look my husband to see the town. We both appreciate history, and especially the freedoms our founding fathers had in mind when they created this country. After our experience in the Cleveland Airport, I bought a pocket Constitution to comfort me for the remainder of the trip. Philadelphia is a beautiful city, where public transportation is used by anyone who isn’t already riding their bike. The streets are 2 lanes, so cars are bothersome. I wish we had more time there.

Amsterdam

As we flew into Amsterdam, we saw fields of windmills generating power for this coastal city. The air was crisp and clean, and the city was just beautiful. We saw many more windmills in the city, and a fantastic irrigation system for the fields. I’m sure the food there was deliciously fresh!

Prague

IMG_0856Our final destination was the free country of the Czech Republic. Prague was just as beautiful as anything we imagined. And talk about public transportation! … We rode the tram, train, or bus throughout the city and found public transportation to be clean, safe, stress-free and overall enjoyable, even in a foreign language.

Recycling is available everywhere. Trash cans (and trucks) are noticeably smaller than recycling containers.

I especially loved the local markets that were specialized. Instead of going to a one-size-fits-all shop for your culinary desires, you can go to the fruit and vegetable market for the freshest produce, the bread store for delectable pastries and loaves, and the cheese store for dairy treats. There were locally-owned, specialty shops for everything you need. For convenience, all-in-one shops are also plentiful. It’s nice to have choices. How could I forget the tea shops? They were delightful!

The cuisine was largely meat-based, but we were able to find great vegetarian options everywhere we went. Our best discovery (our friend took us there) was an Afghan restaurant. Delicious!

Dresden and LeipzigDresden

We took a train to Dresden and Leipzig for a day trip. These beautiful German cities demonstrated reduce and reuse, and everyone rode bikes. It was fantastic. After the US firebombed Dresden in WWII, the city decided to rebuild itself using the same bricks that were used in the original buildings. They had to incorporate some new bricks, and the result is a city full of charred-black and new-white speckled churches and city buildings.

The train stations were nearly the highlight of this trip. They were so clean and efficient. The Leipzig train station doubles as a 2-story shopping mall. The food here was also good, but heavy, with lots of cheese and everything fried. Good thing we took public transportation so we were forced to walk off our calories.

Confessions

Because of “security” rules, we weren’t as environmentally responsible as we would like. Therefore, we drank a lot of bottled water, and even had to use styrofoam. We refilled our bottles whenever we could, but were forced to go through so many security checks – despite leaving an airport – that we consumed and disposed of many bottles. One time we bought bottled water, but it was warm and tasted like plastic, so I dumped it out and filled it with drinking fountain water. Ha! It was unfortunate that we aren’t allowed to stick to our ideals. In the future, we will bring our empty bottles and have them filled inside the airport (if we’re lucky), and bring our mugs for coffee and tea. Do you think I’m allowed to bring my bpa-free metal bottle? I’ll try it.

Overall, it was a wonderful trip. We learned a lot about history, experienced the joy of public transportation, and saw some good friends. I can’t wait to get back!

 

Video Friday: Fair Trade June 13, 2008

Filed under: education, food, social consciousness — terra @ 7:00 am

 

Video Friday: Earth University June 6, 2008

Filed under: conserve, energy, environment, food, organic, social consciousness — terra @ 7:00 am

Earth University was founded to reinforce the tenet of triple bottom line – community, environment, profit.

They’re growing bananas organically, paying workers above minimum wage, and making paper from waste!

(click the picture to start the video)

earth u

 

Video Friday: Thoughts from within May 30, 2008

Filed under: conserve, energy, environment, food, reduce, social consciousness — terra @ 7:00 am

In case you missed it earlier…

(click the picture to start the video)

woody

 

Local Akron Food Event April 1, 2008

Filed under: food, local — terra @ 7:30 am

Entrepreneurs for Sustainability (E4S) is presenting “Linking the Local Food Industry in Akron” at the Mustard Seed Market in Montrose on April 9th 5:30-8:30 pm.

Local food is so important to our health and the health of the planet. If you buy from a farmer, you can ask him/her how your food was grown. Many small farms grow organic food, but they don’t go through the process of becoming certified organic. The FDA’s rules are less and less strict about what can be put in food and still label it organic, so it’s nice to talk to the person who grows the food to find out how they grew it.

Local food also travels fewer miles, making it fresher, and generating less pollution.

Support local farmers and eat local food. You can learn more about Akron Local Food at the E4S event on April 9th.

Thanks to the Village Green for the head’s up!

 

Friday Recipe: Polenta Lasagna with Creamy Mushroom Sauce March 14, 2008

Filed under: food — terra @ 7:00 am

Aren’t we all glad it’s Friday?!
We made this earlier this week and it is delicious!

Polenta Lasagna with Creamy Mushroom Sauce

Ingredient List

Serves 8

  • 1 medium-size onion, halved and thinly sliced crosswise (1 cup)
  • 8 oz. button mushrooms, sliced
  • 8 oz. shiitake mushrooms, stems removed and caps thinly sliced
  • 2 cloves garlic, minced (about 2 tsp.)
  • 3/4 cup plus 2 Tbs. low-fat milk (or Soymilk)
  • 2 Tbs. cornstarch
  • 1/4 cup reduced-fat cream cheese, softened
  • 1/4 cup dry white wine or low-sodium vegetable broth (we used water and it was fine)
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 tsp. ground nutmeg
  • 2 17-oz. tubes polenta, cut into 1/2-inch slices
  • 1/2 cup grated Parmesan cheese

Directions

  1. Preheat oven to 375F. Cook onion in large nonstick skillet coated with cooking spray over medium-high heat 3 minutes, stirring often. Add all mushrooms and garlic; cook, stirring often, 3 to 4 minutes, or until onion is tender. Add 3/4 cup milk, and bring to a simmer, stirring occasionally.
  2. Mix cornstarch with remaining 2 Tbs. milk, and stir into mushroom mixture. Add cream cheese and wine, and cook, stirring often, 1 to 2 minutes, or until smooth and blended. Remove from heat. Add salt, pepper and nutmeg.
  3. Coat 10×10-inch baking dish with cooking spray. Spread 3 Tbs. mushroom sauce in bottom of dish. Layer 1/3 of polenta slices over sauce. Sprinkle 1/4 cup Parmesan cheese over polenta. Top with half of remaining mushroom sauce. Layer with 1/3 of polenta slices and remaining sauce, and top with remaining polenta.
  4. Bake, uncovered, 35 to 40 minutes, or until bubbly. Sprinkle lasagna with remaining 1/4 cup Parmesan. Broil 3 to 5 minutes, or until cheese is lightly browned. Remove from heat. Cover loosely with foil, and let stand 10 minutes before serving.

Nutritional Information

Per SERVING: Calories: 176, Protein: 8g, Total fat: 3g, Carbs: 28g, Cholesterol: 10mg, Sodium: 732mg, Fiber: 2g, Sugars: 4g

 

Friday Recipe: Make your own Pizza Crust February 29, 2008

Filed under: food — terra @ 7:21 am

Easy, Yummy and Quick Pizza Crust

Ingredients (use vegan versions):

1 1/4 cup all-purpose flour
1/2 cup lukewarm water
1 tablespoon yeast
1 teaspoon salt
2 tablespoons vegetable oil or melted soy margarine (both work fine)

Directions:

Preheat oven 425 degrees. Mix the yeast with the lukewarm water until the yeast is dissolved. Let it stand for a couple minutes. Add the salt and vegetable oil/melted margarine. Mix. Add the flour, and mix. Roll out the dough. Put it in the oven for 5 minutes. Take it out and rub margarine over it. Add toppings, and cook for 10-15 more minutes.

Preparation time: 20 min.

Add your favorite toppings, like a homemade tomato sauce, mushrooms, peppers, onions, pineapple, olives. Yum!

-VegWeb

 

Veggie Wash February 26, 2008

Filed under: cleaning, food, garden — terra @ 7:00 am

If you feel like you need to wash your veggies in more than just water, try this recipe from Planet Green:

DIY Veggie Wash

1 tbs organic lemon juice
10 drops grapefruit seed extract
2 tbs baking soda
1 cup filtered water
3/4 cup white vinegar

1. Mix well in a sprayer bottle.

2. Shake before use.

3. Spray produce (except mushrooms, because they absorb and retain water) and let sit for 5-10 minutes.

4. Rinse well

 

Out sick February 15, 2008

Filed under: food, social consciousness — terra @ 7:00 am

I’ve been sick. Still am sick.

A few of my thoughts about being sick:

  1. If you’re sick, stay home. Don’t share with others, please.
  2. If your kids are sick, keep them home. See above.
  3. Pomegranate juice has more antioxidants than any other. Mix it with orange juice and you’re on your way to health. (Pom juice is kind of expensive, that’s why I go 1/2 and 1/2 with OJ)
  4. Tea is good too.

I’ll be back soon, with more interesting and relevant news.

 

Drink Wine, Help Dogs February 9, 2008

Filed under: food, gifts, pets — terra @ 7:00 am

The Dog Lover’s Wine Club will deliver wine to your door, and deliver money to a dog rescue or shelter to help our furry friends.

What a great gift idea! You can even get your dog’s picture on a wine label.

 

Friday Recipe: Oven-Roasted Mushroom Soup February 8, 2008

Filed under: food — terra @ 8:55 am

Oven-Roasted Mushroom Soup

INGREDIENTS
1/3 cup olive oil
1 1/2 pounds shiitake mushrooms, stems discarded and caps roughly chopped into large pieces
1 1/2 pounds cremini mushrooms, roughly chopped into large pieces
3/4 teaspoon salt
3/4 teaspoon coarse-ground pepper
1/2 cup very finely chopped shallots
3/4 cup white wine
3 cups chicken broth
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons heavy cream
1 tablespoon lemon juice

PREPARATION
1. Roast the mushrooms. Heat oven to 400 degrees F. Place the olive oil in a large (about 16- by 13-inch) nonstick roasting pan. Add the mushrooms and 1/2 teaspoon each salt and pepper and toss. Roast on the lowest shelf in the oven for 20 minutes. Add the shallots, stir to combine, and continue to cook for 10 more minutes. Remove about 1 1/2 cups of the mushrooms, set aside and keep warm.

2. Make the soup. Remove the roasting pan from the oven and pour in the wine; stir, scraping the browned bits from the bottom of the roasting pan. Add the chicken broth, 2 cups of water, and thyme leaves. Return the pan to the oven and let cook, simmering, for about 20 more minutes. Remove pan from the oven and transfer its contents to a large serving bowl.

3. Finish the soup. Remove 3/4 cup of the mushrooms with a slotted spoon; puree with 1/4 cup of the soup liquid in a blender. Stir the puree, cream, lemon juice, and remaining salt and pepper into the soup. Serve hot, topped with the reserved mushrooms.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 95
Total Fat: 3 g
Saturated Fat: g
Cholesterol: 6 mg
Sodium: 294 mg
Carbohydrates: 11 g
Fiber: 2 g
Protein: 8 g

Found on The Daily Green

 

Friday Recipe: Chipotle Black Bean Burritos February 1, 2008

Filed under: food — terra @ 7:00 am

Chipotle Black Bean Burritos

Ingredients
3 tablespoons olive oil
1 medium-size red onion, chopped
1 tablespoon chili powder
1 15-ounce can black beans, drained
1/2 cup frozen corn kernels, thawed
1/3 cup plus 3/4 cup purchased chipotle salsa
1 avocado, halved, peeled, pitted, diced
6 tablespoons chopped fresh cilantro
4 10- or 12-inch-diameter flour tortillas
1 cup crumbled queso fresco or feta cheese

Directions
1. Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes.

2.Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.

3. Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.

4. Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface.

5.Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.

Serves 4

This recipe is from Bon Appetit, December, 2003. I found it on Planet Green, in their “make your own takeout” series.