Food writer Kim O’Donnel posted this to Facebook earlier today:
A cookbook for the 99% by the 99%: The kitchen group at Occupy Wall St. wants to publish a cookbook of people from all over the U.S. and their cheap recipes for organic, local meals, along with a story about how they were affected by the economy… If you have a story and a recipe feel free to email it to firstname.lastname@example.org
What a cool project. I assume they’re looking for stories about how people have been affected by the recession… not the economy in general 😉 I think I’ll submit this story, along with the following recipe, which I invented the other day:
Black Bean Mash with Avocado and Goat Cheese Sandwich
Note, I live in Brooklyn, but this recipe was definitely inspired by Dos Gringos in the Mount Pleasant neighborhood of Washington, DC — the first place I ever had bean mash as a sandwich spread
Ingredients (all organic if available in your area):
- 1 can black beans
- Stalks of about 5 kale leaves, diced
- 1 bulb garlic, minced
- 2 TB olive oil
- 1/4 avocado, sliced
- 2 TB creamy goat cheese
- 2 slices multi-grain bread
- Heat olive oil in a frying pan over medium heat.
- Add garlic, cook for several minutes.
- Add diced kale stalks and cook for several minutes to allow them to soften.
- Add beans. Reduce heat to low, cook for about 5 minutes.
- Transfer bean mixture to a food processor or blender. Puree.
- Toast bread.
- Spread avocado on one slice of toast; spread goat cheese on the other.
- Put several dollops of the bean puree on one piece of toast, then top with the other.
Voila! Enjoy your sandwich, filled with iron, fiber and all the vitamins from the kale and avocado. You’ll have plenty of the bean puree left over for other sandwiches; or, use as a dip for sliced veggies later in the week.
I’m so domestic 😉
P.S. If this recipe appeals to you… you may be interested in Clean Plates, a guide to healthy and sustainable eating without sacrificing taste (and my latest client…I’m managing editorial for their website). They started as a Zagat-style guide to Manhattan, but have expanded to Brooklyn and have an LA guide coming out in the new year, with plans to expand to other cities around the country soon… and we’re creating a lot of content for the website (recipes, tips, news, etc) that isn’t location-specific.