From the guardian:
Curbing the world’s huge and increasing appetite for meat is essential to avoid devastating climate change, according to a new report. But governments and green campaigners are doing nothing to tackle the issue due to fears of a consumer backlash, warns the analysis from the thinktank Chatham House.
The global livestock industry produces more greenhouse gas emissions than all cars, planes, trains and ships combined, but a worldwide survey by Ipsos MORI in the report finds twice as many people think transport is the bigger contributor to global warming.
“Preventing catastrophic warming is dependent on tackling meat and dairy consumption, but the world is doing very little,” said Rob Bailey, the report’s lead author. “A lot is being done on deforestation and transport, but there is a huge gap on the livestock sector. There is a deep reluctance to engage because of the received wisdom that it is not the place of governments or civil society to intrude into people’s lives and tell them what to eat.”
I’m not the government and I certainly am not interested in telling you what to heat. But….if you are interested in finding an alternative to meat even one day out of the week, keep reading!
Pasta is an easy meal and fresh pasta cooks up faster than dry and has a fresh taste! To create the meal in the photo I roasted some veggies and sautéed a few more, tossed the whole thing with lemon, olive oil et voila!
Ingredients (4-6 servings)
- Cherry tomatoes (2 pints, sliced in half)
- Eggplant (cubed)
- Garlic (1/2 bulb, unpeeled)
- Fresh spinach (one bunch, chopped)
- Red onion (thinly sliced)
- Fresh oregano
- Basil (two teaspoons, dried)
- Salt and pepper to taste
- Lemon (one whole, juiced)
- Olive oil
- Fresh pasta for 4-6 people
- Toss tomatoes and eggplant with olive oil, basil, salt, pepper and place in roasting pan. place garlic in roasting pan and drizzle with olive oil until covered.
- Roast in preheated 375º oven and roast for 25-35 minutes.
- While veggies are roasting prepare pasta water. Remember fresh pasta takes only a few minutes to cook. Also sauté spinach and onions in a pan with olive oil, a splash of lemon juice, pinch of salt and pepper.
- When the veggies are finished remove them and place them on a large serving platter.
- Cook the pasta, drain and toss with lemon juice, olive oil, fresh oregano and black pepper.
- Serve immediately!!
“When bananas blush, they turn brown, not red. And when tomatoes blush, you’ve probably said something really naughty.”
― Jarod Kintz, 99 Cents For Some Nonsense
Tomatoes are versatile delicious. Why not make them them the star of your Meatless Monday dish? Roasted tomatoes with pasta is simple, elegant and scrumptious. Since you are only using a few ingredients- don’t skimp and go for quality especially when it comes to the tomatoes and pasta.
- 3 lbs tomatoes halved
- One bunch of basil
- Olive oil
- 4-5 garlic cloves with the peel on
- Freshly shredded cheese (optional)
- Quality flaked sea and and fresh black pepper
- Fresh thyme
- Whole wheat pasta- I used fresh whole wheat. But there are many great quality dry pastas that aren’t too expensive
- Position a rack in the middle of the oven and preheat the oven to 375 degrees . Stem the tomatoes and slice them in half lengthwise.
- Lay the tomatoes, cut side up, in a single layer on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle with the thyme and garlic. Separate one bulb of garlic and place 4 cloves still with peel on parchment, soak peel with olive oil. Roast for 40 minutes. Increase the oven temperature to 400 degrees and roast the tomatoes until caramelized, about 20 minutes more.
- Turn off the oven and leave the tomatoes inside for 10 minutes, then remove to a rack and let cool completely.
- Remove garlic from oven and peel
- Prepare pasta according to package directions.
- While pasta is cooking chop a handful of fresh basil (thyme would also work nicely)
- Squeeze juice from one whole lemon mix and with peeled garlic using a fork. Set aside
- When pasta is done drain and toss pasta, tomatoes (include and juicy oil from roasting pan), lemon garlic mash and basil.
- Top with fresh black pepper and shredded parm or piave vecchico or don’t use cheese to keep it vegan.
- Serve with salad and crusty bread!!!
- Grown-up pizza!!!
I had these grand plans to make a tasty pizza with prickly pears goat cheese and caramelized onions. But it just wasn’t working. I tried, but square pegs, round holes and whatnot. The pears will make an appearance in another recipe. Now what should I have for dinner? I pulled out the tomatoes I had roasted and decided to make a grown-up pizza.
Pizza may not seem like typical healthy dinner fare, but if you keep the toppings in the veggie world it’s really not bad. Have a salad and you are set! I haven’t experimented with gluten-free dough, but it’s in the works!!! This pizza is about 300 calories (thin crust) for 1/4 of the pie.
It’s perfect for Meatless Monday. I topped this with my veggie of the moment, roasted tomatoes. Additional toppings were caramelized onions, fresh basil, feta and asiago cheeses. I used the cheese sparingly- less than a 1/4 total. I didn’t use sauce but instead brushed the crust with olive oil. Cheese is easily omitted- it could be substituted with a peppery jam!
- Bake in a pre-heated 425 oven for 15 minutes!
- I used tomatoes I roasted and pulled out a few things to make a yummy tasty pizza without sauce or mozzarella.