Did you know?
Our sources estimate that one individual maintaining one meat free day a week results in 300kg carbon savings and save 10 000 liters of water a year. Head to our website for more information by clicking here.
To celebrate national independence from meat day we have a special treat — an amazing recipe set of sides, starters and/or snacks to keep your next Meatless Monday sufficiently delicious. All thanks to wonderful 1MW ambassador Maeve O’Meara!
Lebanese hummus bi tahine
Ingredients:
2 tablespoons of Bicarbonate-soda
500 grams. Dried chickpeas
30 ml. tahini (ground sesame seed sauce)
1-2 cloves of garlic
20 ml. lemon juice
2 tea spoons of salt
extra-virgin olive oil
1 tea spoon of paprika
finely chopped parsley
METHOD
- Place chickpeas on pan containing enough hot water to cover up to 10cm over their volume (as they absorb the water and increase in size), to this add the 2 tablespoons of bicarbonate-soda and leave soaking overnight.
- After soaking the chickpeas, rinse them with water and put them to boil for approximately 1 hour (or until their skin layer peels off).
- Once the chickpeas are soft and most the skin has been removed drain and allow them to cool down.
- Place the chickpeas in a food processor blend until soft and creamy. Then add tahini, lemon juice, garlic and salt; blend again until the mixture is well combined and smooth.
- Place the mixture in a serving bowl and make a well in the centre just deep enough for the oil to be poured in.
- Decorate with cooked chickpeas. Sprinkle paprika and parsley on top.
Makes approx 4 cups
The addition of lemon, salt and tahini can be regulated according to your personal taste.
Can be refrigerated for approximately 4-5 days.
Turkish CARROT DIP:
Ingredients
6 carrots, grated
olive oil
200 grams Greek style yoghurt
1 garlic clove, crushed
pinch of salt
black olives
Method
- Cook the carrots in a frying pan with ½ tablespoon of the oil until just softened. Remove from the pan and leave to cool.
- Combine the yoghurt, garlic and salt and mix well. Stir in the cooled carrot. Scoop into a serving bowl, decorate with olives and drizzle a little more olive oil.
Makes 2 cups
Turkish Beetroot Dip:
Ingredients
3 beetroot
200 grams Greek style yoghurt
1 garlic clove, crushed
pinch of salt
olive oil
Parboil the beetroot then bake them until soft.
Peel the beetroot then cut into 4pieces and put them into a food processor or blender.
Combine the yoghurt, garlic and salt and mix well. Stir in the beetroot. Scoop into a serving bowl and drizzle with olive oil.
Makes 3 cups
Don’t forget to check out our website for more information on. We are daughters, mothers, sisters and grandmothers getting on with practical climate action to live better for us and the planet. Join the movement at www.1millionwomen.com.au
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