Dishes to Chase Those Winter Blues Away

Dear Friends!

In recent weeks half the U.S. has been plunged into a deep freeze. Well, there's no sense griping. My remedy is to cook up some comforting dishes and thumb my nose at Ol' Man Winter with each tasty bite! Today I'm sharing some old favorites: moist, blueberry-laden banana bread; velvety broccoli spinach soup; a soothing miso soup for all that ails you; some oblong eggplant pizzette; and a layered sweet grape torte. I hope you enjoy them!

The intensity of last year's hurricanes Helene and Milton, which ravaged North Carolina and Florida, and the ongoing fires and mudslides in Southern California are the latest reminders of the growing risks from a rapidly warming planet to lives, homes, and wildlife. Climate solutions are facing stiff headwinds nationally, so it's up to each of us now to help. And the most impactful way, according to University of Oxford, is with our forks. Did you know you can lower your own climate footprint by as much as 75% by eating for the planet? It's easy, it's delicious, and it's the most effective way to slash our greenhouse gas emissions and save wildlife. I wrote Love the Foods that Love the Planet (HCI Books) as a guide to make it easier still. Pick up a copy wherever books are sold. Here's the latest review by Library Journal:

"This new book focuses on vegan ingredients with a low-carbon footprint. While the climate costs of meat production won’t surprise ethical vegans, the recipes here might. They take standard ingredients and present them in bold, innovative ways that are sure to add a rainbow or two to folks’ plates.... (M)any of the recipes are quick to prepare, leaving readers with extra minutes to forage for more unusual ingredients or quickly google aquafaba and asafoetida if so inclined. 

VERDICT Climate-concerned chefs, ethical vegans or vegetarians, and anyone ready to cool down with cashew milk while steaming about the sustainability of soy will benefit from these climate-conscious culinary coups, with a climate-friendly cherry on top (in the forms of cherry nests and clafoutis aux cerises)."

— Emily Bowles, Library Journal

I have cooking classes, interviews, and presentations coming up, and recordings of those recently completed. Please check out my Events page for other past and upcoming engagements. Here is my latest interview and climate-friendly cooking demo with the good folks at Plant Powered Metro New York.

Until next time, stay warm, cook with gusto and share it all with those you love,

Cathy

Blueberry Banana Bread, A fruit sweetened, moist, and lovely breakfast, and teatime classic

Broccoli Spinach Soup with Crispy Croûtons, you don't need cream to whip up this luscious soup. Lifted with lemon, the croûtons add a crunchy fun accent

Hinona Kabu Miso Soup, soothing, delicious Japanese inspired soup that's great whenever you hanker for a light, digestible, packed with goodness. Perfect for flu season and whenever you need a tonic to fortify your immune system.

Eggplant Sourdough Pizzette, the crispy, chewy crust is made with rye-whole wheat sourdough. But if you have no time to bake, the eggplant sauce can liven up your whole grain or legume pastas, whole grains, polenta, and baked potatoes too.

Rustic Grape Torte, Grapes are the star of the show in this tasty torte made from just a handful of ingredients. The caramelized grape juices soften and permeate the layers, creating a moist, tender, delicious, healthy treat for breakfast, brunch, or afternoon tea.

See you next time!

#climatechange #plantbased #vegan #healthpromoting #wildlife