"For a successful technology, reality must take precedence over public relations, for Nature cannot be fooled."
Richard P. Feynman
Eco Food
Vegan Two Ingredient Waffles
Found this on theveggiegal.com; added a bit more vanilla
Rating: 0 Created: Sep 7, 2010 2:29:39 PM |
Source: Food.com: Vegan Recipes | 7 Sep 2010 | 2:29 pm EDT
Oatmeal & Bean Pancakes
Diabetic friendly pancakes, loaded with fiber and nutrients. Use almost any bean, soaked overnight in plain water (soy bean, red bean, cannellini, pinto, Great Northern, white beans, black beans or other beans). The pancakes are heavier than traditional white flour pancakes and much more satisfying. Very good with agave nectar or fruit on top. Try blueberries or ripe peaches. Add a vegetarian breakfast sausage patty (we like Morningstar Maple Flavored Sausage Patties) for a complete Vegetarian/Vegan breakfast, low carb and low fat but great flavor and texture.
Rating: 0 Created: Sep 7, 2010 1:34:26 PM |
Source: Food.com: Vegan Recipes | 7 Sep 2010 | 1:34 pm EDT
Hommos Bi Thine
The authentic lebanese chickpea hommos (humus). This is the recipe provided by the Lebanese Gastronomy Association so I hope nobody will argue about the autenticity :)
Rating: 0 Created: Sep 7, 2010 11:03:36 AM |
Source: Food.com: Vegan Recipes | 7 Sep 2010 | 11:03 am EDT
Baba Ghanouj - Middle Eastern Eggplant Dip
This is a classic Middle Eastern appetizer. I was given two small Chinese eggplants from a friend's garden, and decided to try my hand at this recipe. I'm not much of an eggplant fan, perhaps it's the seeds, or the tough purple skin, or maybe I've just had it overcooked and mush too many times. This dip was PERFECT though. Served it as a spread on homemade falafels, and had the leftovers with pitas.
Rating: 0 Created: Sep 7, 2010 10:57:57 AM |
Source: Food.com: Vegan Recipes | 7 Sep 2010 | 10:57 am EDT
Blueberry and Fig Jam-Low or No Sugar
The figs can be placed in the food processor to crush by pulsing till mushy with some chunks. Using a candy Thermometer will help knowing the setting point, which is at 220 degrees. This has an optional Grand Marnier for a little extra treat.
Rating: 0 Created: Sep 7, 2010 10:27:34 AM |
Source: Food.com: Vegan Recipes | 7 Sep 2010 | 10:27 am EDT
Growing Your Own Garlic Is Easy! See How To Do It, from Planting to Harvesting and Storing
As far as I'm concerned, garlic gets the blue ribbon for growing your own. It's absurdly easy to plant and care for; it tastes great; it looks beautiful and it takes up so little ground that even those with very small gardens can raise enough to be self-sufficient in garlic for a good part of the year.
All you have to do is choose the right varieties; plant at the right time, in the right soil; then harvest when just right and store correctly.
1. Choosing Types of Garlic
If you look in a specialist catalog like the one at Gourmet Garlic Gardens, you'll find dozens of varieties of garlic listed. The folks at Filaree Farm, who offer a hundred, divide them into seven groups: Rocambole, Purple Stripe, Porcelain, Artichoke, Silverskin, Asiatic Turban and Creole. Gourmet GG says it's 10 groups because they divide Asiatic from Turban and add Marbled Purple Stripe and Glazed Purple Stripe to the list.
You see where this is going – and you can see a lot more types of garlic on either of those websites, but for general purposes the most important difference is the one between softneck and hardneck.
Softnecks are so called because the whole green plant dies down to pliancy, leaving nothing but the bulb and flexible stems that are easy to braid.
Hardnecks have a stiff stem in the center that terminates in a beautiful flower – or cluster of little bulbs – then dries to a rigid stick that makes braiding impossible.
Softnecks, the standard garlics of commerce, are the easiest to grow in regions where the weather is mild. They keep longer than hardnecks, but they are less hardy and more prone to make small, very strong-flavored cloves. Hardnecks do best where there is a real winter and are more vulnerable to splitting – or simply refusing to produce – when grown in warm climates.
Gardeners in most of the U.S. can try some of both. Southerners should probably stick to softnecks and northerners to the hard ones, but microclimates matter. Specialty sellers will suggest best bets based on your climate and tastes, and of course it's wise to get some seed stock from your local farmers' market: whatever it is, it's growing where you are.
Photo: Homegrown garlic, fresh out of the ground. Click the image for recipes that use garlic.
Source: thedailygreen.com blog post feed | 7 Sep 2010 | 5:25 am EDT
Spicy Mexican Salad (Vegan With Raw Option)
This originated from an article in Common Ground magazine. If you use sprouted lentils it's 100% raw. To do that you obviously have to plan ahead, so cooked/tinned black beans are a great sub. This salad is super healthy, fresh and tastes great! Serve immediately after preparing, or chill for up to two hours.
Rating: 0 Created: Sep 6, 2010 3:20:35 PM |
Source: Food.com: Vegan Recipes | 6 Sep 2010 | 3:20 pm EDT
Vegan Meatballs (No Tvp or Soy)
I've been playing around with making 'meatballs' using some ingredients/techniques I've seen from other recipes. this is a nice substitute for regular meatballs, but don't drop them into a pot of sauce to cook... they'll fall apart after a while! I used Nutritional Yeast Flakes which you could totally make this recipe without. It has a kind of 'cheese' flavor which I like in meatballs :-)
Rating: 0 Created: Sep 6, 2010 10:30:26 AM |
Source: Food.com: Vegan Recipes | 6 Sep 2010 | 10:30 am EDT
Vegan Meatballs (No Tvp or Soy)
I've been playing around with making 'meatballs' using some ingredients/techniques I've seen from other recipes. this is a nice substitute for regular meatballs, but don't drop them into a pot of sauce to cook... they'll fall apart after a while! I used Nutritional Yeast Flakes which you could totally make this recipe without. It has a kind of 'cheese' flavor which I like in meatballs :-)
Rating: 0 Created: Sep 6, 2010 10:30:19 AM |
Source: Food.com: Vegan Recipes | 6 Sep 2010 | 10:30 am EDT
Stashed Away for Years Salsa
I found this hand written recipe a few years back when we bought and older home and restored it. It was in behind the old bottom cabinets. I've made it a few times since then and really enjoy it. Thanks to whoever lost it, who knows how long it was back there as the house was built in the late 1800's......
Rating: 0 Created: Sep 6, 2010 4:41:11 AM |
Source: Food.com: Vegan Recipes | 6 Sep 2010 | 4:41 am EDT
Quioa With Swiss Chard and Chick Peas
A one pot meal I concocted in an effort to eat less meat. Quinoa is high in protein and has a great flavor. I love the firm texture of chick peas and the crunch of the just cooked swiss chard as well. I keep roasted vegetable stock in my freezer. I think there's some great recipes here for it. It's so easy and a great way to be frugal with your trimmings and peelings. 2-4 servings is a meal or a side dish (this could be either) I hope you enjoy
Rating: 0 Created: Sep 4, 2010 9:24:37 AM |
Source: Food.com: Vegan Recipes | 4 Sep 2010 | 9:24 am EDT
Enotria Guide – iPhone app
You can study wine books all you like, but it isn’t until the first time you try saying St-Estèphe out loud, and draw blank stares from around the room, that you realize you might want to learn how to pronounce some of these regions and wine terms properly.
Enter the Enotria iPhone app. A simple wine guide that helps you learn the correct way to say over 200 regions and wine words, focussed on Italy, Spain and Germany. Updates will expand the database to Spain and Austria, among others, and include google maps of the wine regions. And to give back to the wine world, developer Melissa Lavrinc Smith is giving away one scholarship for the introductory course given by The Court of Master Sommeliers for every 7000 downloads.
If you’re a fan of wine and apps that focus on doing one thing well, it’s $2.99 well spent.
Source: Organic Wine Journal | 2 Sep 2010 | 11:52 am EDT
10 Best Organic Wines – Decanter Magazine
We’re a little skeptical of any “best of” list when it comes to wine, but Decanter Magazine has selected their 10 Best Organic Wines from their Decanter World Wine Awards 2010. If you’d like to see their selections you can find the list here.
Source: Organic Wine Journal | 1 Sep 2010 | 11:24 am EDT
A Greener Champagne Bottle – New York Times
An article in today’s New York Times Business Section talks about Champagne switching to lighter bottles to reduce their carbon footprint.
The Champagne industry has embarked on a drive to cut the 200,000 metric tons of carbon dioxide it emits every year transporting billions of tiny bubbles around the world. Producing and shipping accounts for nearly a third of Champagne’s carbon emissions, with the hefty bottle the biggest offender.
Source: Organic Wine Journal | 1 Sep 2010 | 11:10 am EDT
Barbeito Madeira Boal 5 Year Old
Every time Lyle tastes Madeira he falls in love with it and thinks he should drink more. You may not like the smell of vulcanized rubber in real life, but in Madeira it’s a beautiful thing. Find out how the Barbeito Madeira Boal 5 Year Old measures up.
Source: Organic Wine Journal | 30 Aug 2010 | 10:33 am EDT
Château Soucherie Coteaux du Layon Chaume 2007
The key to a good sweet wine is the right balance of acidity, and this one has it. Made from Chenin Blanc, Lyle can’t stop raving about this bottle. Learn all about wet wool and fancy lemons in this review of Château Soucherie Coteaux du Layon Chaume 2007.
Source: Organic Wine Journal | 25 Aug 2010 | 5:00 pm EDT
Spumante Rosato “Col Rosé” Spagnol
At first, Lyle thinks this is the perfect glass of sparkling wine to have on a date, but does the romance last? See how fast the love can fade in this review of Spumante Rosato “Col Rosé” Spagnol.
Source: Organic Wine Journal | 20 Aug 2010 | 2:54 pm EDT
Benaza Godello 2008
Godello is one of the best indigenous grapes of Spain. Versatile, it can be made into fancy ageable wines or inexpensive simple quaffing wines. This is one of Lyle’s favorites from our Tangled Vine Bar shoot.
Source: Organic Wine Journal | 18 Aug 2010 | 5:10 pm EDT
The Blur of Midsummer
Shinn Estate is in the first year of their organic certification process. Barbara Shinn shares her progress with us.
July 3, 2010
I dug up the biodynamic horn prep 500 this morning. This year the compost took an extra month to come to fruition. I had to be patient as I kept the horns buried and let the worms do their work. Last winter was very cold and wet and the winter composting was practically nonexistent. Now that I have waited the compost is perfect and I will keep it in hibernation until I use it in the spring.
July 6, 2010
It is 8:30 in the morning and it is already 86 degrees. The sun looks ominous as it continues to rise…it is a huge orange ball with a distinct outline, so close to the earth it looks surreal. The wind turbine sits still and no bird or cricket is making a sound. By noon it will be 100 degrees. We are having the hottest and driest year ever in the history of Long Island winegrowing and the soil that was so spongy a few weeks ago is turning to dust. Tonight I will have to begin a round of irrigation.
July 10, 2010
In the afternoon I ride my bike to the middle of the vineyard and switch over the irrigation zones to prepare for the nighttime watering. When it is this hot the waves of heat and humidity bounce back up from the dried grasses into my face and my sweat streams out. Carlos is on the tractor everyday but has to stop by lunchtime because the air conditioning is out; if it is 85 degrees outside the inside of the tractor is at least 100. The cover crop has gone dormant and only the vines are green. Unbelievably, I see tiny spots of some downy mildew on new leaves, but it gets burnt out in a day; the mildew pressure from humidity is barely countered by the heat. This is priceless information because it is easy to assume that a hot dry year would not allow for this type of mildew, but the humidity obviously plays the lead role.
July 20, 2010
This morning Carlos washed the caked dirt off the radiator of the tractor and it gushed coolant. The tractor is down and Bobby, my usual mechanic doesn’t have time to replace it. Anthony, our winemaker, considers the task for a moment and miraculously says he can do it. John Deere is overnighting a radiator from Canada…this is like manna from heaven.
July 26, 2010
Black rot in the South Merlot. This is not like manna from heaven.
My vineyard crew discovered it as they were cleaning stray canes from the trunks. Carlos called me and presented me with a handful of clusters with brown berries scattered throughout. Standing there in the break between the North and South block I felt as though the air was sucked out of my body and my guts were curdled. We immediately went in and removed any clusters showing signs of infection. This quick response is necessary when farming organically in a region just discovering how to farm wine this way. Sanitation is key so that I can move on and bring in a beautiful crop.
August 3, 2010
The black rot is at bay and the berries are maturing and becoming immune to infections such as this. Alice Wise our local Cornell extension specialist along with the plant pathology department of Cornell University upstate were incredibly valuable in diagnosing the problem. It is useful to have the assistance of this knowledgeable team which will help in avoiding this kind of problem in future seasons.
August 7, 2010
Although the nights are cooling and the mornings soften, the rhythm of this hot summer still reverberates in the vineyard. The vines are making due on a parched diet of very little water. I have to find the balance between withholding water for ripening purposes with the need to keep the vines somewhat hydrated. I pull soil plugs in every block to see how much moisture is available and am amazed that each block will completely dry out in a matter of 4 days. I can’t fathom how the vine’s roots are able to seek and find nutrients in the dry ground. I guess this is why we have made wine from grapes for centuries.
We are now finishing veraison….and so begins the ripening season…..
Source: Organic Wine Journal | 17 Aug 2010 | 10:08 am EDT
Fritsch Gruner Veltliner Windspiel 2009
Some wines you just want to drink and not talk about. This Gruner is like a laser beam on your palate – so Lyle gives you the basics, then disappears to go drink some more.
Source: Organic Wine Journal | 16 Aug 2010 | 10:04 am EDT
Organic Wine – What The Labels Really Mean
Our friends at Organic Vintners published a small primer on organic wine labels and what they really mean at Mile Hi Green.
Many consumers don’t connect that wine is an agricultural product manufactured from grapes. Like most agricultural products, conventional wine grapes are treated with harmful chemicals to deal with pests, viruses, weeds and fungi. While winegrowers are romanticized as purists, they are dependent on a slew of chemicals to produce high yields and unspoiled fruit. Since you cannot wash wine grapes, much as you would an apple you plucked from a tree, the harmful chemicals unfortunately make their way into your glass of wine.
Source: Organic Wine Journal | 12 Aug 2010 | 3:02 pm EDT
Soy Milk Maker Review
- Home Made Almond Milk
- Vegan Chocolate SoyMilk Review
- Got Milk?
- Silk-y, Chocolate-y Goodness
- I Miss Milk
Source: Vegan Bits | 11 Jul 2010 | 10:13 am EDT
Let the Eater Beware
- Vegan Beware!
- Buyer Beware
- Just Wrong
- Vegan Grilling
- New Vegan Strips… No Bacon, but Plenty of Silicone
Source: Vegan Bits | 19 Jun 2010 | 11:58 pm EDT
Vegan Chicken at Chipotle
- Gardenburger’s — Black Bean Chipotle Burgers
- OK, Maybe I Don’t Have This Vegan Thing Down Yet
- Sometimes It’s Just Tough
- Vegan Chicken Sonoma Salad – Whole Foods
- Whole Foods – Vegan Chicken Curry Salad
Source: Vegan Bits | 30 Apr 2010 | 12:02 am EDT
Vegan Lasagna
- Spanakopita
- Hearty Winter Fare
- Spaghetti Redux
- Veganomicon — Smokey Grilled Tempeh and Cheater Baked Beans
- Cream of Tomato Soup with a Surprize
Source: Vegan Bits | 26 Apr 2010 | 11:55 pm EDT
Suggest An Article
LivingECHO Articles was created in an attempt to get public participation in the growing debate on issues concerning the environment. Here you will find our Ecopedia, our reference guide to current eco-related terminology, and articles written on news, events, education, lifestyle and more.
You can submit your own article here for us to review, or email us at articles@livingecho.com.
Note:- You can submit one picture per article.
- All Articles will be approved by an editor before it is posted.
- All articles must comply with our Media Policy.
- All articles must have a Title, Author, Date, Byline, and Article content (written in plain text).
Top Stories
- Landfill could be greener than recycling when it comes to plastic bottles
- 09/08/2010
- Potomac River Vegetation Showing Strong Signs of Recovery
- 09/08/2010
- Ecuador's tallest waterfall to be destroyed by Chinese dam
- 09/08/2010
- How to save the reefs
- 09/08/2010
Featured Videos
- Q'Orianka and Xihuaru Kilcher Interviewed By Ken Spector at Crude movie premiere - LivingEcho.com
- CES Green Short