californian - vegetarian recipes

californian vegetarian recipes

Quote of the Week:Tony Cárdenas

November 17 2014 Meatless Monday 

Quote of the Week:Tony CárdenasOn November 13, Tony Cárdenas, Representative of Californias 29th Congressional District and fan of Meatless Monday, wrote an editorial piece for the Los Angeles Daily News asking all Californians to do their part to conserve water during the record drought. We cant create the rain, but we can take actions in our everyday lives to create a meaningful impact on reducing water usage. One of those actions was to consider the water resources that go into producing different foods when planning meals. Representative Cárdenas cited U.S. Department of the Interior statistics about the staggering amount of water resources needed to produce one pound of chicken (400 gallons) or a pound of beef (1,800 gallons.) He compared those amounts with figures from the Water Footprint Network of the water needed to produce a pound of tomatoes (26 gallons) or a loaf of wheat bread (220 gallons.) I am talking about making a conscious decision to compare the large amount of water it takes to produce that steak or pork chop youre eating, with the likely smaller amount of water needed to produce delicious meatless options. In that spirit my staff and I have taken on the Meatless Monday Challenge. Taking off one day a week from eating meat is a small way to cut down our water use and consumption while reducing our water footprint. Representative Cárdenas also brought up how going meatless one day a week is good for the environment, helping to combat global warming. With the drought and global warming creating such high stakes in our state, all Californians must do their part to examine their personal water usage and cut wherever possible.” From suggestions like turning off the tap while brushing teeth to taking a day off from eating meat, he emphasized that these small steps can really add up. We all have the tools to make a difference. Sometimes, they are disguised as forks and knives. Lets put them to good use. The post Quote of the Week: Tony Cárdenas appeared first on Meatless Monday.

Green Kitchen Travels + Ribollita

September 16 2014 Green Kitchen Stories 

Green Kitchen Travels + Ribollita Our new book has finally been released in the UK and Australia! And already next week it will be available throughout the US. We really hope that you will find it an inspiring and helpful tool in the kitchen and also something beautiful that you want to keep in your home. And who knows, it might even trigger you to save up some money (actually, most of our travels have been done on very low budget) and bring the family or friends on your own travel adventures. To celebrate the occasion, we have created this book video. We filmed one half of the video in Marrakesh last winter and the rest quite recently with a little baby boy dangling on David’s shoulder while he was filming. So if you find the video shaky, Isac is to blame. Enjoy! Apart from all the recipes (more than 90 of them), we are also quite fond of the personal stories behind many of the recipes. Just like on this blog, the stories give the recipes extra flavour. You will find insights in our escapades that we haven’t shared on the blog before. Like the time in Sicily when we spent a night in a car to save money after a few too hefty restaurant bills. Or the look on David’s face when we visited a Californian Avocado farm and were told to watch out for the rattle snakes… The chapter about traveling with kids is also not to be missed. You can order the book within the UK from Waterstones (at the moment they have a ?5 discount) or Amazon.co.uk. In Australia from Booktopia. And in the US from Amazon.com. Or just pick up a copy from your local book seller. If you already have received the book and like it, please leave a review on the book sellers site. Thank you!!! *********** The giveaway is closed. Big congrats to Sonja from Vancouver for winning a signed copy of the book!!! Thank you to ALL of you who entered the giveaway and shared your favorite cuisine. We loved reading through all of the 1047 comments! Mediterranean food seems to be a favorite among many of you. Big love!!! /­­David, Luise, Elsa & Isac Giveaway!  To make things extra fun, we are also giving away a signed copy of the book. The giveaway is open worldwide! Simply leave a comment with your name, where you are from and what your favorite cuisine from around the world is. We will pick one winner using random.org. The giveaway closes on Thursday at midnight and will be announced on Friday. *********** We are sharing one recipe from the book today. This rustic bread and bean soup sums up all the things I love about the italian way of cooking. Even if many italians themselves are very fashionable, with high heels, sunglasses and expensive clothes, their cooking is the opposite; simple, rustic and down to earth. They dont need any fancy accessories to cook up the most delicious and beautiful meals. A few good-quality vegetables, fresh herbs and beans are quickly turned into a warm and comforting soup. In Tuscany it is common to add some day-old bread and a few slices of Parmesan to it, but if you are vegan or gluten intolerant they can be left out. Zuppa di Ribollita 2 tbsp cold-pressed olive oil, plus extra for serving 1 onion, chopped 4 garlic cloves, finely chopped 2 carrots, diced a pinch of dried chilli flakes 10 sage leaves a handful flat leaf parsley, leaves picked 1 tomato, diced 1 courgette (zucchini), halved lengthwise and sliced 300 g (101/­­2 oz) cavolo nero green kale or Savoy cabbage 100 g (3/­­1/­­2 oz/­­1/­­2 cup) dried cannellini beans, soaked and cooked (or a 400g/­­14 oz can, drained) about 1 litre (34 fl oz/­­4 cups) vegetable stock or water sea salt and freshly ground pepper, to taste To Serve 4 slices wholegrain sourdough bread, cubed or torn in pieces a piece of Parmesan cheese, shaved Heat the oil in a saucepan. Add the onion, garlic, carrots, chilli and sage and cook over a low heat for 20 minutes until softened but not browned. Add the parsley, tomato and courgette and cook for a couple of minutes. Add the cavolo nero and beans and cover with stock or water. Bring to the boil, reduce the heat and simmer for 30 minutes. Season to taste. The soup should be the consistency of a thick stew with a little broth. Serve in bowls and arrange bread cubes, shaved Parmesan cheese and a drizzle of olive oil over each.

Green Kitchen Travels + Ribollita + Giveaway!

September 16 2014 Green Kitchen Stories 

Green Kitchen Travels + Ribollita + Giveaway! Our new book has finally been released in the UK and Australia! And already next week it will be available throughout the US. We really hope that you will find it an inspiring and helpful tool in the kitchen and also something beautiful that you want to keep in your home. And who knows, it might even trigger you to save up some money (actually, most of our travels have been done on very low budget) and bring the family or friends on your own travel adventures. To celebrate the occasion, we have created this book video. We filmed one half of the video in Marrakesh last winter and the rest quite recently with a little baby boy dangling on David’s shoulder while he was filming. So if you find the video shaky, Isac is to blame. Enjoy! Apart from all the recipes (more than 90 of them), we are also quite fond of the personal stories behind many of the recipes. Just like on this blog, the stories give the recipes extra flavour. You will find insights in our escapades that we haven’t shared on the blog before. Like the time in Sicily when we spent a night in a car to save money after a few too hefty restaurant bills. Or the look on David’s face when we visited a Californian Avocado farm and were told to watch out for the rattle snakes… The chapter about traveling with kids is also not to be missed. You can order the book within the UK from Waterstones (at the moment they have a ?5 discount) or Amazon.co.uk. In Australia from Booktopia. And in the US from Amazon.com. Or just pick up a copy from your local book seller. If you already have received the book and like it, please leave a review on the book sellers site. Thank you!!! *********** Giveaway! To make things extra fun, we are also giving away a signed copy of the book. The giveaway is open worldwide! Simply leave a comment with your name, where you are from and what your favorite cuisine from around the world is. We will pick one winner using random.org. The giveaway closes on Thursday at midnight and will be announced on Friday. *********** We are sharing one recipe from the book today. This rustic bread and bean soup sums up all the things I love about the italian way of cooking. Even if many italians themselves are very fashionable, with high heels, sunglasses and expensive clothes, their cooking is the opposite; simple, rustic and down to earth. They dont need any fancy accessories to cook up the most delicious and beautiful meals. A few good-quality vegetables, fresh herbs and beans are quickly turned into a warm and comforting soup. In Tuscany it is common to add some day-old bread and a few slices of Parmesan to it, but if you are vegan or gluten intolerant they can be left out. Zuppa di Ribollita 2 tbsp cold-pressed olive oil, plus extra for serving 1 onion, chopped 4 garlic cloves, finely chopped 2 carrots, diced a pinch of dried chilli flakes 10 sage leaves a handful flat leaf parsley, leaves picked 1 tomato, diced 1 courgette (zucchini), halved lengthwise and sliced 300 g (101/­­2 oz) cavolo nero green kale or Savoy cabbage 100 g (3/­­1/­­2 oz/­­1/­­2 cup) dried cannellini beans, soaked and cooked (or a 400g/­­14 oz can, drained) about 1 litre (34 fl oz/­­4 cups) vegetable stock or water sea salt and freshly ground pepper, to taste To Serve 4 slices wholegrain sourdough bread, cubed or torn in pieces a piece of Parmesan cheese, shaved Heat the oil in a saucepan. Add the onion, garlic, carrots, chilli and sage and cook over a low heat for 20 minutes until softened but not browned. Add the parsley, tomato and courgette and cook for a couple of minutes. Add the cavolo nero and beans and cover with stock or water. Bring to the boil, reduce the heat and simmer for 30 minutes. Season to taste. The soup should be the consistency of a thick stew with a little broth. Serve in bowls and arrange bread cubes, shaved Parmesan cheese and a drizzle of olive oil over each.


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