Thursday, February 2, 2012

Announcements: Things to Eat, Places to Go, Evil to Stop!

Happy Imbolc!

 Usually this blog keeps a purer food focus, me being a foodie and not an evangelist-- but recent efforts by our fearless friends at PETA to pressure McDonald's into a cleaner ethical space have called to me. Check out their McCruelty ads, (nasty to see) and get the info there. Spread it around, if you can. What has Mickey D's ever done for vegetarians? Not much, besides the inner and outer pollution they create and promote. They are not alone in that, but there's no denying they have alot to answer for.

 On a pleasanter note, the Buffalo Live Food Meetup is having a number of events this month, notably a potluck at the Snyder Holistic Health Center. The Buffalo Vegan Meetup Group at Merge is having a meet & greet dinner next week, too.  I like these groups, and the only reason I haven't joined them both is financial inability to contribute my fair share of the goodies at meetings. It won't stop me forever!

 Also happening this week: the PeopleArt Coffeehouse Open Stage, where you can donate (or not), have a cup of joe or some herb tea for a pittance, watch local musicians perform original music, and even get up on stage yourself if you choose. It's this Friday the 3rd, at 9pm; show up a bit earlier for the sign-up sheet.Yours truly will be hanging out drinking tea, and I'd love to see you there.

 I've been crockpotting as usual for this time of year, even without the usual constant snowfall to encourage me. I have FAWM to spur me instead, and making songs is hungry work. Last night, we feasted on black bean and spinach tacos from the slowcooker, with rice. Nice to have the food safely cooking itself while I'm diddling around with words.

 I'd found some organic cilantro at the market and used it both in the taco mixture, and in a simple topping of equal parts chopped cuke and red pepper flecked with the lemony herbal greenery. Better than shredded lettuce! For more flavor, throw the unused long stems of cilantro on top of the bean mixture while it cooks, then discard them before stirring. This recipe serves 2, with maybe some leftovers. To make sure there's leftovers, add an extra cup of cooked beans.

Black Bean and Spinach Taco/Burrito Filling

Throw into a small (1 1/2 to 2 qt.) crockpot:

2 Tbsp. olive oil
2 tsp ground cumin
1 bay leaf
1/2 tsp dried oregano
dash celery seed (optional)
1 jalapeno, seeded & chopped, or one canned chili, or crushed red pepper to taste
1 small onion, peeled & chopped
2-3 cloves garlic, peeled & chopped fine
1/2 bell pepper, any color, chopped
2 cups cooked black beans or 1 15/16 oz can black beans, rinsed & drained*
1/3 cup wine, leftover coffee or beer
fresh chopped cilantro, to taste (optional)

 Add a bit of salt to taste, cover & cook on high for 1 1/2 to 2 hours, or on low for several hours.

Stir, season to taste with more salt & cumin, and more fresh chopped cilantro if desired.

Add one or two of the following: several handfuls of fresh spinach leaves (it can take half a 10-oz. bag easily), ripped; half a cup of frozen corn kernels, thawed and drained, half a small zucchini, diced small; a cup of chopped tomato; half a cup of fennel bulb, diced small.

Stir in raw veg, cover & cook on high for about 15 minutes, to warm through. Serve on mixed lettuce as a salad, or in tortillas, or pitas, with toppings like guacamole, shredded cheeses, salsa, or shreded raw veg.

*You can, of course, use pintos, kidney beans, navy beans, or a mix of beans-- in which case, add in some chickpeas.  If using a larger slowcooker for a larger amount, double the aromatic seasonings, spices and liquid. Triple the beans, and add as much fresh veg as you like.  


 Eat something good tonight! Peace,

                                                         Mari

3 comments:

  1. Oooh, may have to make this weekend! :)

    ReplyDelete
  2. That is a gerat recipe, will need to try that out!

    ReplyDelete