I have been trying to figure what I can do to help stop global climate change, besides griping about it on my blog. So far, I have made a carbon budget for 2019, which will allow me to reduce my carbon footprint by 50%. It is not a huge challenge. To be honest, parts of reducing carbon emissions are quite enjoyable, such as finding unique sources of previously used things instead of buying new stuff all the time. This past week I found a fabric consignment store in Seattle, and instead of driving my car, I took the ferry. How fun is that!!!???

After following developments at the Climate Change Conference in Poland this past week, I need to do more. Food production is a big issue in global climate change and is a life-long interest of mine. Furthermore, food preparation could be more energy-efficient. So, now I am consumed with developing “save the planet” recipes that are cooked using energy-efficient methods. Yesterday I said to myself, “create a cookbook.”  I don’t know if it will be just for friends and my blog or if I will publish it. I am sure lots of people have already done this, but I don’t really care. I have not even checked on Amazon. My recipes are uniquely mine, a combination of my learning about food, cooking, and nutrition over many decades. It will be different than anything else out there because of that!

My recipes will make use of poultry products, including eggs, but no red meat or dairy. Lots of beans, which we know are a great “save the planet” substitute for red meat. Lots of veggies. I am also creating a menu around each recipe, which is balanced in the old-fashioned, food pyramid way (each food group included in a meal).

Save the planet by cooking in an extremely efficient Instant Pot. They come in several sizes. For my small space, I bought the smallest version.

Because the emphasis is also on low-energy, low impact cooking, I use an electric pressure cooker and food chopper or processor most of the time. Don’t have an electric pressure cooker? It is time to get one. You could actually go without a stove or oven if you have an electric pressure cooker! I did that for most of this past year, even for oatmeal. I have a small Instant Pot which is also a slow-cooker, rice cooker, yogurt maker, and more! These are all “save the planet” ways of cooking and super easy. The actual cooking time is low, but that can be deceiving because it takes time to bring the pot up to pressure and then for the pressure to release.

Anyway, I need recipe testers so I am going to post the recipes here! Let me know how it works if you try it. Here is the first recipe with a complete menu for a nice dinner. I worked on this while watching football on Sunday. It is yummy and satisfying, especially on a chilly evening.

 

Menu

Garbanzo Walnut Stuffing with Lime Sauce

Chicken Sausages

Green salad featuring sliced tomatoes

Cooked Apples  

        Almond, Soy, or other non-dairy milk (eliminating dairy means making an extra effort to get calcium)

Recipes

Garbanzo Walnut Stuffing with Lime Sauce

Serves 4-6

Method: Electric pressure cooker or oven

Stuffing:

• 3 kale leaves
• 1 can garbanzo beans, rinsed
• 1 TBSP chopped parsley (double if using fresh)
• ½ teas. garlic salt
• ½ teas. lemon pepper
• 1 cup breadcrumbs
• 1 egg
• ¼ cup chopped walnuts
• Optional: flax seeds or meal

Chop kale by hand or in the food processor. Place in mixing bowl.

Puree garbanzo beans in food processor. Add parsley, salt, pepper. Add chopped kale, whirl a few more seconds. Place in the mixing bowl.

Add to garbanzo bean mixture: egg, bread crumbs, chopped walnuts, optional ingredients, and then stir. 

Grease a small metal bowl that fits in your electric pressure cooker and add loaf mix. Place large metal cooking bowl and trivet that came with it in the electric pressure cooker, add 2 cups of water. Place metal bowl with mix on trivet.

Settings for electric pressure cooker: high pressure, normal setting, 30 mins. Allow to reduce pressure naturally. Although it raises your carbon footprint, you can also bake this for about 40 mins in a 325-degree oven. 

Lime Sauce

• 2 TBSP minced or grated fresh ginger
• 1 small chunk of onion
• 1 clove, garlic
• 1 TBSP lime juice
• 1 cup mayonnaise or vegan spread
• Optional: 1 jalapeno, seeded, a few sprigs cilantro

Place ginger, onion, garlic, and optional jalapeno/cilantro into a small food processor. Chop for a few seconds until ingredients are minced.

Add lime juice and mayonnaise. Whirl for a few seconds until blended.

Chicken Sausages

Most come fully-cooked, and you can fry them quickly in a skillet, check the package to see if they are pre-cooked. If not, simmer in boiling water before browning in a skillet.

Cooked Apples  

While the stuffing is in the electric pressure cooker, slice 3-4 apples (peel first if not organic). Add a tablespoon of dried cranberries, cherries, or raisins. Simmer in a small amount of water for about 5 mins or until soft but not mushy. Drain off excess water. Stir in small amount of ground cinnamon, serve. This is a mainstay of my diet. I cook this up and add it to my oatmeal in the mornings!