Veggie Chili Recipe

This is just a simple recipe that I concocted over the years using Morning Star veggie crumbles.  For this recipe, I am going toVeggie chili double what I would usually use as a single woman with no kids.  If you are entertainng or have a family of at least for this should work.

 Ingredients.

  • 2 bags of veggie crumble
  • 2 cans of diced tomato
  • 1 Can of corn
  • 1 can of Black beans
  • 1 to 2 Habernero pepper ( If you don’t like it spicy, omit)
  • 1/4 of chopped Vidalia onion or whole small yellow onion chopped.
  • 2 tablespoons of chili powder.

Combine all the ingredients in a large pot.  Let Cook on stove on medium heat for 15 to 20 minutes.  Unlike meat, veggie crumbles are quickly permeated with flavor.   Serve and enjoy.  This should serve 4 to 6 people.  I enjoy this with cornbread as a side.

Recipe by MCCN Editor Crystal A. Johnson

Earth Save Vegan Dine Out (Canada)

Earthsave events are a great way to learn more about issues, meet like-minded people, and to try new and delicious foods! They are all open to vegetarians and non-vegetarians, members and non-members alike.  SEE VANCOUVER EVENTS

Healthy Alternatives to a Traditional Holiday Feast

A vegetarian or vegan menu option could potentially cut the holiday calories in half, while pleasing non-meat and dairy eaters. Every holiday serves up traditional dishes such as turkey, ham, roast or anything dairy-based. An alternative holiday dinner offers the opportunity to tweak old traditions while creating new ones.

Meatless Alternatives

The first alternative that must be made is the meat dish—be it turkey, ham or beef. Certainly Tofurkey is the natural choice as a substitute. Tofurkey is a brand name substitution for turkey made from tofu and can be purchased at most grocery stores. A vegetarian meatloaf is also a great tasty option. Another alternative for meat can be stuffed squash. Here are some more suggestions for an alternative main dish: READ MORE

Celebs Support Earth Day with James Cameron

James Cameron and Wife at 40 Anniversary Earth Day, LA

Big names stars and the Mayor Antonio Villaraigosa of Los Angeles came out to celebrate the 40th Anniversary of Earth Day with James Cameron at JW Marriott in downtown Los Angeles.  The event was sponsored by Bing and Global Home Tree Radio.  Acclaimed Director James Cameron( Titanic, Avatar) is friends with Richard Greene the host of the event and appears on the radio show as often as he can.  Cameron expressed Greene’s idea, “Around some of the themes of Avatar, a radio program to raise awareness about environmental issues and how that impacts the economy.” The show addresses what we can do about it and to empower people.   On a more personal note Cameron, shared with MCCN as 9 feet tall Navi Impersonators walked behind about his wife being a “organic food Natzi.  She makes sure that there is nothing but organic food in the house.”  Cameron grew up on a farm in Canada.  He adds that he and his wife grow food at both of their homes.

Celebs like former NBA star and talk show host John Salley got into the spirit of thing wearing green.   Salley shared with MCCN about his vegan lifestyle.  Look  out for video coming soon of John Salley sharing one of his favorite salad recipes.  Other stars in attendance include Avatar star Michelle Rodriguez, Esai Morales, and Adrian Grenier.

MCCN Editor’s spoke with her favorite celebrity crush, Esai Morales. He talked about his passion in recognizing Earth Day, ” I want to become a part of the solution and not part of the problem.  It is not a left or right issue.”  Using his age of 47 as a frame of reference, Morales discussed changes in his diet  like vegetablesand whole grain pasta.  He says, “You don’t have to have a big meaty meal for breakfast, lunch and dinner.    It is not neccessary and quite  frankly that is why a lot of us are coming to an early grave.”

Shifting Gears,  Entourage star Adrian Grenier promoted his website shft.com.   He describes it as, “a site where we are sharing what we like in the green space…shifting in our thoughts on how we view the world.”  When asked what food comes to mind when he thinks about earth day, Grenier pointed out that it was no so much food but water.  He says that he is “big into water and having clean water to drink.”

 

Article by Crystal Johnson, MCCN Editor

Photos by Crystal Johnson and Eduardo Zamora, Multi Cultural Cooking Network

“Montezuma’s Revenge: A Guacamole” Recipe

 

Photo by MCCN

Ingredients:

  • 2 jalapeno chilies,
  • dash of pepper,
  • tortilla chips,
  • 2 ripe large avocados,
  •  1 clove of garlic finely chopped,
  • ½ cup of chopped medium onion,
  • 1 tbsp of lime juice,
  • 1 tbsp of lemon juice,
  • 1 and ½ cups of 2 medium tomatoes,
  •  2 tbsp finely chopped cilantro, and ½ tsp of salt.

1) Remove stems, seeds, and membranes from the chilies and then chop them. Cut the avocados lengthwise in half and remove the pit and peel. Mash the avocados in a bowl with a fork.

2) Stir in the chilies and remaining ingredients except for the chips. Mix well.

3) Cover and refrigerate for 1 hour to blend the flavors and serve with the tortilla chips.

4) Enjoy all that flavorful history rushing in.

* Base of recipe from Betty Crocker, then customized.

Check out Latin Food History and Recipes in the MCCN North Ameria and MCCN South America Sections.

Golden Globe 2010 Menu: Feeding the Stars

2009 Golden Globe Award Winner Kate Winslet

As one of Hollywood’s most celebrated events of the year, the Golden Globes are viewed by millions of people in over 150 countries worldwide. And we generally know what to expect by the time the 67th annual ceremony rolls around on Jan. 17— the bright lights, gilded statuettes and round tables filled with celebrities. The only thing you probably aren’t used to seeing is what the stars are eating for dinner.

The thought of some celebrities actually eating a real meal might surprise the fans who watch them on screen showcasing their well-trained physiques, but part of the time-honored traditions of this event—held every year at the Beverly Hilton in Beverly Hills—is the food.

This year is no different, albeit a little less flashy than you might expect. According to a recent Associated Press article, the menu includes herb-crusted mozzarella and grilled eggplant salad over vine ripe tomatoes, braised beef short ribs and artichoke sweet pepper ragout, as well as sautéed sea bass with truffle endive fritto.

Moet, still the official champagne brand of the Globes for the past 16 years, will be adding some social lubricant to the party with personal-sized bottles topped with mini-champagne flutes.

For dessert, a chocolate concoction, called “The Envelope Please,” includes a dark chocolate truffle filled with chocolate mousse and mandarin orange jelly sitting next to a chocolate envelope with a thin letter-sized piece of chocolate poking out of it.

With approximately 1300 guests in attendance, the challenge of serving and satisfying the diverse pallets of everyone from Zoe Saldana to Mickey Rourke has to be a challenge, And can you imagine having to plan a menu six months in advance just to make sure everything is perfect? Soon a team of over 100 chefs will be working from 6 a.m. to midnight the day of the awards all the way to the last minute before service ends.

But maybe it helps that the culinary staff will be using some familiar products. With an eye towards fresh, California cooking and the use of native products, the menu for the Globes this year is steeped in predictably tasty local flavors. Organized by Beverly Hilton executive chef Suki Sugiura (a four-time veteran of the Golden Globes) the menu is one that seems to symbolize Hollywood’s health-conscious culture, minus the dessert. And even though Hollywood surpassed $10 billion dollars in box office profit, it’s nice to see that the menu keeps things modest and light.

Article by Nate Jackson

Switzerland’s Peace Foods

In honor of President Obama receiving the Nobel Peace Prize, MCCN thought we would thought we do something sweet and shed the light on peace…Peace Foods

Peace Foods is Switzerland’s only retail and wholesale bakery dedicated to producing and distributing, high quality, all natural American Style baked goods and desserts for Classic and Special-Dietary requirement food lovers. Peace Foods products contain no preservatives, and no additives, and by using a process called Flash Freezing, Peace Foods is able conserve fresh baked goods and ship them throughout Switzerland, next day DHL door-to-door, without compromising on the taste or flavor of the product.

 

Peace Foods for a Cause

Peace Foods supports a more peaceful world by donating a percentage of all sales to organizations that support peace. This year, we are working with Kiva.org in providing financing for microloans to entrepreneurs in developing countries. With person-to-person lending, we are helping to shatter the poverty penalty, and take part in creating a more peaceful world, one bite at a time

White Zinfandel Cranberry Sauce Recipe (by Crystal A. Johnson)

cranberry sauce

Let’s face it, some of the best recipes are stumbled upon and that is exactly what happened in the creation of this cranberry sauce recipe one Thanksgiving.  As I prepared my traditional recipe while cooking at my cousinn’s home I saw an opened bottle of White Zinfandel by the stove and I imagined the possibilities.  The feedback from everyone at dinner proved to be tremendously favorable. 

Ingredients:

  • 2(12 ounce packages) of cranberries fresh cranberries
  • 1/2 Orange zested
  • 1 cup of Orange juice
  • 2 cups of White sugar
  • 1/4 cup of your favorite nuts or granola
  • 1/4 cup of your favorite White Zinfandel

white zin

In a medium sauce pan combine cranberries, orange zest, orange juice, White Zinfandel, and sugar.  Make sure there is enough liquid in proportion to the cranberries so do the good old fashion eye balling of it.   You are trying to strike a balance of the liquid not being to thick or thin. Cook up until the sauce thickens which usually takes about 10 minutes.   Let cool it cool and then it is ready to serve!

Australia’s Vegemite Sandwich (by Monica Johnson)

vegemite, vegemite sandwich

In the land "Down Under" The Vegemite sandwich is a great Australian snack.

“I said ‘Do you speak-a my language?’ He just smiled and gave me a Vegemite sandwich…” Are you bobbing your head and humming the flute melody? Come on! You know it’s in your head! Then again, if you came around in the 90’s or afterwards, you might need an introduction to a song called “Land Down Under.” It was one of the trademark songs of the 80’s. The song, sung by the Australian band Men at Work, provided a generation with its first lesson on Australian cuisine, leaving them to wonder  “Exactly what is a Vegemite sandwich?”

When talking Australian cuisine, it’s hard to overlook Vegemite. It’s one of the staples in a good Australian diet. Vegemite is concentrated yeast extract originally made from a by-product of the beer brewing process and various vegetable and spice additives, and it’s loaded with Vitamin B. Vegemite is extremely popular in Australia. We’re talking the peanut butter and jelly kind of food fame. In fact, Australian children are brought up on Vegemite sandwiches from the time they are able to eat solid foods. Australian adults love it too. They are known to bring a jar of it when they are traveling abroad.

You don’t really see Vegemite here in the U.S. It’s popularity never caught on. It’s an acquired taste…to say the least. The texture of this spread is smooth and sticky like peanut butter, yet it tastes nothing like it. It is salty, slightly bitter, with a smokey malt taste. However, Australia is not alone in its admiration for Vegemite – New Zealanders also enjoy diets enriched with this common Australian treat.

Vegemite was invented in 1923, after World War I.  When a disruption in the import of  Marmite  occurred (Marmite is a popular British product , also made by beer byproducts);  Vegemite was created. Later the registration was cleared and transferred to the U.S. company Kraft Foods. Kraft has maintained an interest in Vegemite since the 1920’s.

Simple Recipe for Making a Vegemite Sandwich (Recipe from whatscookinamerica.net)

▪ Using your favorite bread, some butter or margarine, and of course, Vegemite.

▪ Spread butter on a piece of toast or bread.

▪ Cover very thinly with Vegemite (for the optimum Vegemite sandwich you only need a dab). Dip your knife in the Vegemite, and scrape up just a bit (it will mix right in with the butter and spread easily). Some people like to “marble” the Vegemite into the butter.

▪ Eat it open-faced and enjoy!

Here are a few other ways Australians enjoy Vegemite according to Travelchannel.com:

*Vegemite with butter and bread

* Vegemite with crackers

* Vegemite with avocado

* Vegemite with cheese and crackers

* Vegemite with cream cheese

* Vegemite with tomato

Holiday Vegan Nut Roast Recipe

  • Oil for frying
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 – 6 medium mushrooms, sliced
  • 1 tbsp. all-purpose flour
  • 1¼ cups (10 fl oz, 300 ml) vegetable stock (or water)
  • 1½ cups (6 oz, 175 g) finely chopped nuts
  • 3 cups (6 oz, 175 g) breadcrumbs
  • 1 tbsp. soy sauce
  • ½ tsp. dried herbs
  • Salt and pepper to taste
  • Flour for coating
  • Oil for roasting

Oven: Pre-heat to 375F, 190C.

Stew the onion in the oil for about five minutes or until soft. Add the garlic and mushrooms. Cook for a few more minutes.

Sprinkle the flour on top. Stir well. Add the stock or water, stirring all the time. Bring the mixture to the boil, and simmer slowly for two or three minutes. Stir in the nuts, breadcrumbs, soy sauce, herbs and seasoning.

Turn the mixture on to a floured board, and form a loaf shape with your hands. Coat evenly with flour on all sides.

Heat the oil in a roasting tin. Place the loaf in the tin. Bake for 30 – 40 minutes, basting occasionally.

nutroast

  • Adapted from Learning to Cook Vegetarian, by Rose Elliot