An Earth Day Resurrection

Around this time every year, the religions of the world celebrate the return of spring with a tribute to events in their canon. Christians celebrate The passion of the Christ. Jewish observers memorialize their escape from slavery in Egypt with Passover. Muslims celebrate Ramadan and Laylatul Qadr (when they received the Quran). And, adherents to Jainism celebrate the birth of Lord Mahavira. While they all account for things that are important to their particular religion, the common thread is that all these events took place on Earth. And, this year, a couple of them line up. Earth day falls just 2 days from now. And, today is Easter Sunday. I suppose you could call it An Earth Day Resurrection.

And, why shouldn’t we celebrate the Earth with the same fervor that people who contend that bunny rabbits paint eggs and hand out marshmallow peeps to honor the day that a dead guy crawled out of a grave and didn’t scare the crap out of everybody. If I remember correctly, I believe Jesus was sent here as a representative of God, his only son, to spread a message of love and unity. He “died for our sins”, and was supposed to bring peace to the world. HHHHmmm… How’s that going? I think it’s been a couple thousand years. Where is this peace and Harmony? It was doomed from the moment Earthlings interacted. It was always an us VS them proposition. And, if you expect paranoid conquerors to admit a mistake, there are tomes of history that prove otherwise.

Maybe it’s time for An Earth Day Resurrection

Many people know the story of Jesus. And, most proclaim they follow his teachings. But, if they really did, this would be a vastly different world. People use his name to cement power and enrich themselves on the earthly plane. His real teachings were about acceptance of all beings, and even stewardship of the Earth. He taught all to respect and protect the resources God provided. When you really look at his words and actions, you’ll see he was the ultimate rebel against exploitation and abuse. He knew the importance of the Earth and its inhabitants. And, last time I checked, we don’t really have another planet to live on. Sure, some people talk about going to Mars. But, that’s not a sustainable life. It requires artificial atmospheres and more. We have a perfectly good planet here. We should take care of it and each other.

While visiting other planets is a pleasant thought and endeavor, it shouldn’t be a replacement for our planet. So, maybe Jesus’s example applies to our view of the world. And, we can replicate a sort of Earth day resurrection of our own. Let’s say today is the day the Earth is crucified like Jesus on Good Friday. That means that Sunday will see the rising of what was once dead (in this case Friday is Sunday and Sunday is Tuesday). That brings us to Earth day. Jesus was seized by an unfriendly government, to be prosecuted. And, environmental issues are currently under attack by the Ruling party in the US and several other countries. Like Jesus, the Earth will overcome the attacks and assaults on it. But, it will emerge different than when it started. Perhaps, it will be even better.

What would Jesus Do?

People who deem themselves “Christian” often use this phrase. But, do they really understand it? Jesus spoke of turning the other cheek and loving each other as you love yourself. Would he approve of enriching oneself at the expense of others? Would he accuse people of heinous acts without proof? I seem to remember something from the ten commandments about not bearing false witness. The founders of the United States, and indeed, many countries have laws based on the concept of due process. Due process isn’t just something on the judicial level, though. It’s something we should embrace in our world view. Before we judge others, shouldn’t we try to understand them and their situation? Walk a mile in their shoes. Isn’t that one of Jesus’s concepts? And, shouldn’t that apply to all things?

In the pantheon of Christian belief, there is the “holy trinity” of the father, son, and holy spirit. These are co-equal entities with dominion over the universe. But, it doesn’t end with simple rule over things. They are, in fact, part of the universe and vice versa. Therefore, we are all part of the eternal. So, an affront to any one person or thing is an affront to all, including the holy trinity. So, it’s incumbent upon us to respect all things since we are all part of the greater totality.

Since we are sentient beings, we should know this, and practice good stewardship, which is not limited to our own sovereign desires. It transcends our corporeal existence to be mindful of the greater existence we are all part of. Would you chop off one of your own limbs just because you don’t like the way it looks or acts? Thoreau once said “As if you could kill time without injuring eternity.”

Feed the masses

So, what would Jesus do? He’d celebrate the Earth with a feast. Unfortunately, we can’t stretch a few loaves of bread and a couple fish to feed 100 people. But, we can Tap into the bounty of the Earth. Remember, Jesus transformed into something else when he rose from the dead. And, we are going to have our own earth day resurrection by taking dead plants and transforming them into a delectable meal. Since it’s spring, we try to use whatever is local. But, things are just starting to grow. So, it’s okay to use food imported from elsewhere. Just don’t let the government know, they may tax the food on you.

Traditionally, Easter meals feature things like ham and boiled eggs. But, first, that has nothing to do with Jesus. In fact, Jesus was Jewish, so why the ham? Second, why is there a bunny delivering eggs? Again: wtf. Plus, during Jesus’s time, meat was a luxury. And, he taught us to live smartly, and not exploit god’s creatures. Animals eat plants. So,when you eat an animal, you’re just eating processed plants. So, at least for today, we’ll try to stick to plants themselves. Cut out the middle man. Although, since Jesus and his buddies were fishermen, a little fish may be in order. So, without further ado, Here are some suggestions for an Earth day resurrection feast.

Lemon Verbena Chick Pea Puree with Spring Vegetable Hash

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Soaking time for beans 4 hours hrs

Course Main Course

Cuisine American, Mediterranean, Vegan

Servings 4 People

Ingredients

  

• 1 Cup Dried Chic Peas Or 4 cups cooked
• 1 Cup Diced Sweet Onion
• 1 tsp Ground Cumin
• 1 tsp Chopped Fresh Garlic
• 1/4 Cup Lemon Juice
• 1/4 cup Chopped Fresh Lemon verbena may substitute lemon balm or lemon Thyme
• 1/4 Cup Chopped Fresh Scallion
• For Hash:
• 1 Cup Cubed Sweet Potato
• 1 Cup Cubed Golden Potatoes
• 1 Bunch Asparagus
• 1 Cup Chopped Fresh Spring Onion
• 1 Cup Cubed Fresh parsnip
• 1/2 Cup Chopped Fresh Herbs (parsley, Dill, Thyme, Oregano)
• Water for cooking
• Olive Oil For Cooking
• Salt and Pepper to taste
• Balsamic reduction/syrup to drizzle
• High quality Olive oil, preferably flavored, like basil or chive for drizzling
• Micro Greens to garnish

Instructions

 

• Cover the beans in water in a large vessel. Allow them to soak for about 4 to 8 hours at room temperature. They should almost Triple in volume.
• Heat a little olive oil in a heavy pot over medium high heat. Saute onions and garlic until translucent. Drain and rinse the beans. Add to pot and toss until well coated with oil. Stir in the cumin. Add water to cover by double the volume of beans. Bring to a simmer and cook until tender (about 20 to 30 minutes). When tender, strain off liquid. But, reserve some of the liquid for pureeing.
• Put the beans into a food processor and puree until smooth. Scrape down the sides occasionally. Add some cooking liquid as needed to help it get smooth. Add in the lemon juice and continue blending. Add in the lemon verbena. Then, with the machine still running, drizzle in 1/2 cup olive oil and season with salt and pepper. Transfer mix to a pan to keep warm.
• Make the hash: Heat some olive oil in a saute pan over medium high heat. Add in the potatoes and cook until they begin to caramelize and soften. Stir as needed. Then add in the Onions and parsnips and stir. Cook until slightly colored. Add a little water and cook down until the potatoes are tender, but not falling apart. Then, stir in the asparagus and season with salt and pepper. The asparagus should cook in seconds. Fold in the herbs last minute and adjust seasoning as needed.
• Spread the puree evenly on the plate and artfully present the hash. Drizzle the plate with a splash of Balsamic and flavored oil. garnish with micro greens.

Notes

We cooked the beans with the onion and garlic here. You could use cooked beans (dare I say, from a can) to save time soaking and cooking the beans. But, you do want the cooked onion and garlic, plus the lemon and herbs.

If lemon verbena is not available, substitute a similar herb. If there is nothing with lemon, add a teaspoon of lemon zest to the recipe and substitute fresh thyme and parsley.

Play with the vegetables for the hash. The potatoes and sweet potatoes make a nice base. Being spring, we like asparagus. try adding fiddleheads, cauliflower, zucchini or other vegetables as well.

Keyword Chic pea, hash, Healthy, Lemon verbena, Light, Mother’s day, puree, Spring vegetable, vegan

Vegan Saffron Risotto

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

soaking beans 8 hours hrs

Course Main Course

Cuisine American, Indian, Mediterranean

Servings 4 People

Ingredients

  

• Olive oil for cooking
• Salt and Pepper to taste
• 1 Cup Chopped Fresh Shallots
• 2 Tbsp Chopped Fresh Garlic
• 1/2 Cup Dry Chic Peas
• 1 tsp Ground Cumin
• 1/4 Cup Chopped Sweet Onion
• 1 each Bay Leaf
• 1/2 tsp Saffron
• 1 Cup Zucchini cut into 1/2 inch cubes
• 1/2 Cup Diced Fresh tomato
• 1 Cup White Wine
• 2 Cups Arborio or carnaroli rice
• 4 to 5 Cup Vegetable Broth
• 2 Tbsp Coconut Oil
• 1/4 Cup vegan Parmesan cheese
• 1/4 Cup Chopped Fresh herbs: Thyme, parsley, cilantro,scallion mixed
• 1 Bunch Fresh Asparagus, cut in 1/2 inch lengths

Instructions

 

• Soak the chic peas in water for at least 4 hours, preferably all day or overnight. They should at least double in volume. Drain well before cooking.
• Heat a little olive oil in a heavy pot over medium high heat. Add in the onion and 1/2 the garlic. Stir and cook until translucent. Add the bay leaf and cumin. Then stir in the chic peas. Cover with double the amount of water to beans. Bring to a boil, then taper back to a simmer. Cook until they are soft (about 20 minutes). Season with salt and pepper. You can do this ahead of time or while you are preparing the risotto.
• Simmer the vegetable stock in another pot
• Heat a large wide pan or pot with high sides with a generous coating of olive oil over medium high heat. Stir in the shallot and garlic. Cook until translucent. Add in the saffron, turn the heat down to medium and stir until the color blooms. Then add in the rice. Stir to coat evenly with olive oil. The better it is coated with oil, the better the integrity of the rice when it is cooked.
• Add the wine to the pot, stir well, and bring to a simmer. Stir as needed to keep from sticking. When the wine is mostly absorbed begin to ladle in the hot vegetable broth, one ladle at a time. You want to cover the rice with liquid and continue cooking. As it begins to evaporate, add more, monitoring the done-ness of the rice. When the rice is soft enough to chew, but maintains its shape, cook down until dry. Stir in the tomatoes, zucchini, Asparagus, chic peas, coconut oil, and "cheese". Season with salt and pepper. Fold in the herbs. Serve immediately

Notes

If you have any leftovers, you can make them into arancini or rissotto cakes. For arancini, put a ball of cheese in the middle of some of the rissotto, roll int a ball, bread, then fry. Or skip putting the cheese in the middle, and just make balls or patties, bread, and fry or pan sear.

Keyword Healthy, plant based, Rissotto, Saffron, vegan, vegetables

Olive Ladder Bread

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Rising time in 3 steps 3 hours hrs 30 minutes mins

Course bread

Cuisine Mediterranean

Servings 4 loaves

Ingredients

  

• 7 cups bread flour
• 3 cups warm water
• 1 Tbsp Dry yeast
• 1 tsp sugar
• 2 tsp salt kosher
• 2 Tbsp Olive oil
• 2 cups chopped olives without pits kalamata or a mix of olives
• 1 tsp cracked black peppercorns
• Extra oil for coating and baking the bread

Instructions

 

• Mix sugar, yeast and water in the bowl of a stand mixer with a dough hook attachment. Allow to bloom until it becomes a little foamy.
• Add 1/3 of the flour and beat for about a minute until it is smooth. Cover with plastic and let sit for about 30 minutes to an hour.
• When the starter is a bit spongy, add the rest of the ingredients, and mix well with the machine. Then pop out onto a floured surface and knead by hand until the dough (with the exception of the olives) is smooth.
• coat the dough with oil and return to a mixing bowl. Allow to rise for 2 to 3 hours. It should double in volume
• Preheat oven to 400 degrees
• Oil a couple sheet pans.
• Cut the dough into 4 portions. Knead each into a ball. Then flatten them to about 3/4 inch thick rectangles or ovals. Place them onto oiled sheet pans, cover with a damp cloth or plastic and let rise about 20 to 30 minutes.
• Before putting into the oven, slit the bread loaves multiple times to mimic a ladder. Cut through the dough, about an inch or 2 between each slit. Pull the slits to widen the gaps if desired. Brush the tops of the bread with oil. Then pop in the oven.
• After 10 to 12 minutes, check the bread. Turn the loaves and switch pans from lower racks if necessary so they all cook evenly. Put back in for another 10 to 12 minutes until they achieve a nice golden brown.

Keyword Ascension day, flat bread, gluten, ladder bread, olive, yeast

Vegan Avocado and Fava Bean Mousse

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Cooling/setting time 1 hour hr

Course Appetizer, first course

Cuisine American, French, gluten free, Vegan

Servings 4 people

Ingredients

  

• 2 Cups Peeled Fava Beans (Fresh or frozen)
• 1 Large Avocado
• 3 Cups Vegan milk/cream Almond, coconut, or other
• 2 Tbsp Lime Juice
• 1 Tbsp Finely chopped Lemongrass
• 1 Tbsp Finely Chopped Cilantro
• 2 Tbsp Chopped Fresh parsley
• 1 Tbsp Chopped Fresh Mint
• 1 Tbsp Agave Syrup
• 1 tsp Agar agar
• Avocado Oil for Cooking
• Salt and Pepper to taste
• More herbs, avocado, and fava beans to Garnish
• Microgreens to serve with

Instructions

 

• Peel and cut your avocado. Peel your fava beans if they aren't already. Gather all your ingredients.
• Saute the fava beans in a light olive oil over high heat to accentuate the color. Do not overcook. But, make them soft enough to puree.
• Bring the Vegan milk, agave, and lemongrass to a simmer. Whisk in the agar agar and allow to thicken. Remove from heat and move onto the next steps.
• In a good blender, blend the beans until smooth. Add in the avocado, herbs, lime juice, and a little avocado oil. Blend until a fine puree. Add in the vegan milk steeped with avocado. Blend until smooth. Transfer the mousse to molds. Refrigerate for at least an hour until they hold their shape.
• Serve in the dishes or unmold onto a salad of microgreens, herbs, and vegetables with lemon juice, avocado oil, salt and pepper as a dressing.

And, for the pescatarians:

Herb Seared Monkfish with White Wine, Leek, and Bacon Beurre Blanc accompanied by Cauliflower and Golden Potato Puree, and Lemon Scented Brussel Sprouts

cheffd

A lighter alternative for St Patrick's day

Print Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine Irish

Servings 4 people

Ingredients

  

• 2 Lb Monkfish Filet
• 1 cup Chopped fresh herbs, Parsley, dill, chive, Basil, Thyme
• 1 Tbsp Chopped Fresh garlic
• 1/4 cup Olive oil
• 1/4 cup Jullienne fresh leeks
• 1 Cup White Wine
• 1/4 cup diced raw bacon Use Slab bacon if available or thick cut
• 1/4 cup Chicken Broth or fish stock
• 1/4 Lb Sweet Unsalted butter cut into slices
• Salt and Pepper to taste
• 1 whole lemon, Just the juice
• For the Cauliflower Potato Puree
• 4 Cups Raw cauliflower cut into smaller florets so the moisture can cook out.
• 2 Cups Raw peeled potato, preferably golden
• 4 Tbsp Sweet unsalted butter
• Sea salt and Ground white pepper to taste, plus oil to coat cauliflower
• For Brussel Sprouts
• 1 Lb Brussel Spouts, trim bottoms and split in 1/2
• Oil to saute
• 2 Tbsp Sugar
• 1/4 cup Lemon juice
• A little water if needed
• salt and pepper to taste
• Garnish the plate with lemons and herbs

Instructions

 

• Trim the tough skin and membrane from the monkfish and cut into 4 equal portions. If you can get your fishmonger to do this for you, even better.
• Combine, the garlic, herbs, and a little salt and pepper in a mixing bowl. Toss the fish in the herb mixture to coat evenly.
• Heat a large saute pan over medium high heat. Put in a good amount of olive oil. Place the fish in the pan when hot. Sear one side until lightly browned, then turn over and sear the other for about a minute.
• Transfer the fish to a flat pan sprayed with pan spray, place in 350 degree oven to finish, about 10 minutes. You can check the temperature with a meat thermometer. It should be 145 to 155 degrees.
• Start the sauce before putting the fish in the oven and make it while the fish is roasting. You can use the same pan as the fish if there aren't too many stray herbs that will burn in the pan. Or you can wipe it out and start fresh.
• Heat a saute pan and add in the bacon pieces, render until it becomes brown and the fat is liquid. Drain off some of the fat if it looks like too much. Add in the leeks and stir occasionally. Cook until they become translucent. Then add the wine and cook it down by 1/2 volume. Add in the stock and reduce that by 1/2. Before you serve, whisk in the butter a little at a time so it blends in, but doesn't separate. It will create a creamy sauce. You don't want it to melt and separate.
• Continue whisking and add in the lemon juice, salt, and pepper. Make the sauce as close to service as possible. If you try to reheat it could "break" and separate into liquid and melted butter. This is why the butter is added last (with the seasoning and lemon juice).
• For the Puree: Boil potatoes in lightly salted water.
• When they are fully boiled, soft to the touch, but not falling apart, strain them.
• Toss the cauliflower in a little oil, salt, and pepper and roast in the oven for 10 to 15 minutes. They should be soft to the touch.
• Put the cauliflower into a food processor while still hot. Puree until smooth, scraping down the sides occasionally. Add in the potatoes and follow the same procedure. Be careful how long you puree for. The potatoes can become gummy.
• With the machine running, add in the butter, continue pureeing. Add in salt and pepper to finish and transfer to a bowl (or pan if it needs to be reheated) and test to make sure the seasoning is good and it's not too thin.
• For the brussel sprouts, heat oil in a pan over medium high heat. Add in the brussels and allow them to get some color on one side, Then toss or stir to get color on both sides. Stir often to keep from over cooking. They should still be firm. Add sugar and stir. Allow the sugar to melt. Then add the lemon juice and cook down. If the brussels are still undercooked you may add a little water. The liquid should be mostly gone except for a light glaze. Add salt and pepper. Stir that in.
• To Plate: Spoon the Cauliflower puree unto the plate and drag it a bit to make a trough to put the fish on. Alternatively, you could mound the puree to give the dish height. Place the fish atop the puree. Arrange the Brussels around the puree. Spoon the sauce over the fish and then garnish with lemons and herbs or microgreens. Enjoy with a lighter ale, like Harp or Smithwicks or a nice white wine.

Notes

The cauliflower can get a little stringy when roasted. You could boil or steam it. But, roasting gives a better flavor. If you do boil or steam it, put it in the oven after to remove some of the moisture. Otherwise it will be too wet.

When adding the potatoes, you can pre-mash them by hand so they don’t spend too much time in the food processor. They gum up pretty fast in a food processor.

What you use for herbs can vary depending on what is available. Be careful with basil. It can turn black easily. Leave out if you want. I would avoid herbs like rosemary and sage here. They tend to be too hearty for a white fish.

Keyword Herbed, Monkfish, Leek, Bacon, beurre blanc, White wine, Cauliflower, potato, puree, Lemon, Brussel Sprouts, Irish

And, what spring celebration would be complete without mimosas?

Grand Marnier, Mango, and Mandarin Mimosas

cheffd

Print Recipe

Prep Time 10 minutes mins

Course Drinks

Cuisine American, French, Italian

Servings 4 people

Ingredients

  

• 1 Bottle Champagne, Prosecco, or other sparkling wine
• 4 ounces Grand Marnier
• 1 cup Juice from mandarin oranges
• 1 cup orange juice
• 1 cup Mango juice
• Mango and mandarin orange for garnish
• Large grain sugar to rim the glasses

Instructions

 

• Slice Mango into lone pieces. Notch to hang on glass. Slice Madarin oranges, and notch as well.
• Make sure all ingredients are chilled. Mix all liquid ingredients in a pitcher. Stir, but not vigorously. You don't want to lose the bubbles.
• Get the edge of the glasses wet and dip into sugar to make a rim. Pour in the mimosas. garnish with mango and mandarin orange.

Keyword Brunch, Grand marnier, mandarin, mango, Mimosa, Mother’s day, spring