Recently, there has been much concern about the environmental cost of transporting food across the globe. In fact, this is one of the tenets of eating local, outside of the fact that we want to support our local farmers. Apparently many greenhouse gases are blamed on cows. Now let me make this clear, I love me some beef, nothing like a good steak for a treat. On the other hand, in the last few years I have drastically reduced how much red meat I eat. I think living in Jamaica helps because I find I eat more fish and chicken here whereas in Europe, red meat is king.

Currently, as you may know, I am meatless for Lent. In all honesty, dear readers, outside of this holy period, when I cook for myself a few of my meals per week are vegetarian. This is simply because I adore vegetables, have loved them since I was a little girl, so I am quite satisfied eating a plate of them. Once they are done in interesting ways I am sorted out and quite content since I’m always challenging my palate.

So, back to the cows: when they eat grass, during the digestion period they produce methane and nitrous oxide in their manure. These greenhouse gases affect the environment, especially the climate. Poor creatures, they have no idea they are doing this, and they are by no means the only contributor to the deteriorating conditions but we are all too aware of the odd weather being experienced across the globe. Christopher Weber and H Scott Matthews, both Carnegie Mellon researchers, published a report in the Environmental Science and Technology Journal and won the “Best Paper on Environmental Policy of 2008” award. They argued that if families went meatless for one day a week it would be equal to saving 1,000 miles worth of greenhouse gases that are emitted when driving.

In the UK, the hot new trend is Meat Free Mondays, spearheaded by famous vegetarian and ex Beatle Paul McCartney and his daughters Mary and Stella. In the USA, there is Meatless Mondays, which was initiated by the John Hopkins School of Public Health. I haven’t heard of this international initiative being introduced here, but it should be. My grandmother used to tell me that as a child, meat wasn’t eaten as much in her day as it is now in Jamaica. Obesity is on the rise and many lifestyle diseases accompanying it. I’m desperately trying to lose weight and I know many of you, like me, are opting for dietary alternatives without drastic measures. Even if you don’t choose Monday as your meat free day, consider a day or two in the week to have meatless meals.

Going meatless occasionally is not only good for the environment, but most importantly sensible for your health. Today, my recipes concentrate on popular local vegetables, okra, cauliflower and pumpkin. Write to me and tell me if you are up for the meatless challenge! I seriously think that we should join this healthy food trend. Ministries of Health and Agriculture, what do you think?

Okra Stew

People have a love-hate relationship with okras. I used to belong to the latter category but with age, I have grown to enjoy and appreciate this vegetable. This lovely stew goes really well with brown rice for a meatless meal. Add extra hot sauce if you wish.

Ingredients:

500g Okra

1 can diced tomatoes (plus half can of water)

1 onion, sliced

1 diced green sweet pepper

2 ribs of celery, chopped

2 tsps Worcestershire Sauce

1 fat sprig of fresh thyme

1/2 tsp sugar

1 Scotch bonnet pepper

Salt to taste

1 tbsp olive oil

Parsley for garnish

Method:

In a large saucepan, sauté onions, green pepper, and celery in olive oil over medium heat until they begin to brown in colour.

Add okras, tomatoes, water, Worcestershire sauce, sugar, and scotch bonnet, and bring to a boil.

Reduce heat and simmer for 20 minutes.

Add salt to taste and garnish with parsley.

Cauliflower with Ginger, Chilli and Garlic

I always tell people that they are not utilising the humble cauliflower enough. This cruciferous vegetable is versatile and lends itself well to a variety of flavours. Lately, I have been noticing locally grown chillis. I love these peppers and they make a nice change from using Scotch Bonnet for a different sense of heat. This makes a lovely side dish.

Ingredients:

1 large cauliflower, cut into florets

2 green chillies, cut in half, seeds removed and roughly chopped

2 garlic cloves

1/2 inch piece of ginger, peeled and sliced

A few coriander seeds, crushed with a mortar and pestle

Cilantro

2 tbsps extra virgin olive oil

Method:

Parboil the cauliflower florets for a couple of minutes in boiling salted water.

Remove and drain

Heat olive oil over medium heat and add the garlic, ginger, chilli and coriander seeds and sauté for a couple of minutes until fragrant.

Add the cauliflower, stir to coat well and cook until golden brown.

Garnish with cilantro

Roast Pumpkin with Cheddar Cheese 

Regular readers know I love my pumpkin. Jamaica is blessed to have pumpkin all year round and it’s a staple in households. In fact, I believe this to be my 10th submitted pumpkin recipe which is apt as it is my first pumpkin recipe for 2010. Always remember to save the seeds for other uses! This is a great side dish for meat or to have on its own with a simple green salad for a light lunch.

Ingredients:

1kg pumpkin, skin removed, seeds discarded, cut into chunks

50g Sharp Cheddar, grated

1 garlic clove, crushed

1 sprig of fresh thyme, leaves stripped

A few pimento seeds, crushed

1/2 tsp Cayenne pepper

1/2 tsp ground ginger powder

Salt and pepper to taste

2 tbps olive oil

Method:

Preheat Oven to 400oF

In a large bowl, add olive oil, garlic, thyme, pimento, cayenne, ginger, salt and pepper

Add pumpkin chunks and toss until evenly coated then spread in an even layer on baking tray and roast for 40 minutes.

Remove from oven, sprinkle cheese on top and return to the oven for five more minutes.

Thanks to Megamart for supplying my shopping needs.

Contact me at info@juicychef.com for your food questions.

Bon Appétit!