If every person chose to eat vegetarian for one meal a day for a year we will save 200,000 gallons of water and the pollution equivalent to about 3,000 miles driven in your car. It is about swapping out one meat based and dairy based meal for a plant-based meal. Cutting your carbon and water footprint.
Introducing Tracy Ireland, Chef on AvYachts 40 Meter and her favorite Vegetarian recipe:
Hailing from the west coast of Canada, Tracy has always had a passion for cooking. She has many years of experience as a chef on yachts, restaurants, and private estates. Tracy has a ProChef certification from the Culinary Institute of America and has studied regional cooking in the south of France, Tuscany, Italy, and Thailand.
Tracy’s inspiration comes from using local ingredients and products for her cooking. She supports local growers and producers and enjoys sourcing the best seasonal produce, seafood, and locally-made products. Tracy especially has a soft spot for baking and creating delicious plated desserts.
Caribbean Couscous Salad
Caribbean couscous salad recipe, loaded with chickpeas, veggies, fresh herbs and a zippy lemon-dill vinaigrette. This versatile dish makes a great lunch, light supper, or side depending on what you need. Pair with Hummus and crudité or grilled vegetables. Chef’s Tip for Make-Ahead. You can make this couscous salad the evening before if you like, toss it and keep it in the fridge in a tight lid container (hold the cheese until you’re ready to serve.) The flavors will deepen overnight; just be sure to give the salad a quick toss to refresh before serving.
FOR THE LEMON-DILL VINAIGRETTE
1 large lemon, juice of
1/3 cup extra virgin olive oil
1 tsp dill weed
1 to 2 garlic cloves, minced
salt and pepper
FOR THE ISRAELI COUSCOUS
2 cups Pearl Couscous (Israeli Couscous)
Extra virgin olive oil
2 cups grape tomatoes, halved
1/3 cup finely chopped red onions
1/2 English cucumber, finely chopped
Add your favorite vegetables – a few ideas: spinach, bell peppers, carrots, chopped broccoli
15 oz can chickpeas, drained and rinsed
14 oz can artichoke hearts, roughly chopped if needed
1/2 cup pitted kalamata olives
1/8 cup of cilantro leaves, roughly chopped or torn; more for garnish
2 T coconut flakes for garnish
3 oz fresh baby mozzarella, optional and omit for Vegans
1.To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
2 .In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
3. In a large mixing bowl, combine the remaining ingredients minus the cilantro and cheese. Then add the couscous and the cilantro and mix together gently.
4. Now, give the lemon-dill vinaigrette a quick whisk and add it to the couscous salad. Mix again to combine. Test and adjust salt, if needed.
5 .Finally mix in the cheese. Garnish with more fresh cilantro and the coconut. Enjoy!