Taking an active interest in protecting the environment and appreciating the aesthetic value of its sweeping beauty go hand in hand. So, it’s easy to see why so many of us green gals like to adorn our homes with spectacular scenes from nature. Here’s the catch: many of these patterns are way too busy (or dare I say tacky) for our elegant taste.

Amenity Home designers Nicole Chiala and Kristina de Corpo hit the mark with their simple silhouette bedding. Ever since, their hand-drawn prints have been in high demand, so they created a line of matching throw pillows and wall hangings. Then, came an array of chic totes and zipper bags. And, now, your dining room can share the same eco sophistication with their recently launched table linen collection. (Available at Amenity Home for $25- $99.)

Every morning before settling in with the laptop, I sip a cup of coffee, eat a bowl of cereal and read the paper at my breakfast bar. And lately I’ve had to ask myself: why am I still sitting on these cheap, tacky stools I got from IKEA in college?

It’s time for an eco-friendly (and lumbar friendly) upgrade, and here are some versatile choices I’m liking.

The rustic weave and strong design of the Earthly Rattan stool from VivaTerra (shown at top) make the perfect fit for those of you who model your interiors after the beauty of the great outdoors and need something both practical and stylish. Plus, it provides ample back support, so you can lean back and relax.

If you prefer a kitchen with an old-fashioned appeal, then the European sophistication of the Cocopa counter stool is the epitome of classic, cozy style.

Crafted from post-industrial seatbelts, the clever Arbor barstool from Vivavi has a unique appeal that suits modern interiors with a distinct edge.

You’re not fooling him, sister.

It’s a pairing more common than takeout Caesar salad and two buck Chuck. There’s even a song about it: you’re a vegetarian and your boyfriend isn’t about to part with bacon in this lifetime. It’s not that he hates the planet; it’s just that tofu deeply worries him. The mere mention of a vegetarian dinner brings your old nickname (Chick’n) back to life for at least a week, or on more exciting nights, a spirited debate about whether mock meat nuggets taste more like chicken nuggets than actual chicken nuggets. I’ll save you the suspense: nobody wins.

Help your manly meatatarian out with some veg recipes that he’ll actually love. That means filling, substantial, tasty and preferably hand-held. These recipes are fast, cheap, and easy. Something every man appreciates.

1. The Carl’s Jr. Is Scared of This Sandwich, Sandwich

This is a sandwich everyone loves, and the ingredients are so filling no one notices the lack of meat. The best part is that it only takes 10 minutes to make. Note: this is not a sandwich for someone on a diet.

Ingredients: sourdough or rye bread, 1 large avocado, 4 slices sharp cheddar and 2 slices gruyere cheese, 1 tomato.

To make: this is just like a grilled cheese sandwich, except you’re also adding in avocado slices (half an avocado for each sandwich) and tomato slices (ditto). Each sandwich gets 3 slices of cheese. To make the sandwich really good and greasy – but somewhat healthy – skip butter and lightly coat both sides of each piece of bread in olive oil. Give the oiled bread a tasty treatment of coarse salt and, if you have it, a tiny sprinkling of chopped rosemary. Trust me, this is insanely filling – and good. To rev it up a bit, shake a little Tabasco over the sandwiches while they’re grilling.

2. The Chop

My grandmother learned this recipe while living in Guinea, Africa. Over the years everyone in the family has adapted it in different ways. She always called it Chop, and while her recipe used ground beef and beef broth, you don’t need the meat and you can use vegetable stock.

Ingredients: 1/2 cup red wine (cheap is fine), 1 cup tomato paste, 2 cups chopped tomatoes, 1/2 cup peanut butter, 2 tablespoons olive oil, a few pinches of salt, a handful of chopped oregano (or marjoram), a few dashes of Tabasco, and 1/2 cup vegetable broth. If desired, use 1/2 cup of peanuts or 1 can of chickpeas as a meat substitute.

To make: combine everything in a large sauce pot, stir, and simmer on medium-low for at least an hour (it’s best if you can let it simmer for 2 or 3 hours to help the flavors blend). This is not unlike spaghetti sauce, but the peanut butter gives it more of an exotic flavor – and makes the sauce more substantial. Serve over brown rice. If you want this really chunky and thick, use more peanut butter. You can also include a chopped white or yellow onion and a few fresh minced garlic cloves in the sauce.

3. King Burrito

Men like holding their food.

Ingredients: 2 very large soft flour tortillas, 1 can vegetarian refried beans, 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese, 1 small diced white onion, 2 cups shredded iceberg lettuce, 1 cup leftover brown rice, 1 diced tomato, 1 cup fresh chopped cilantro, 1 small jar verde sauce. Salsa, guacamole and sour cream as garnish.

To make: this sounds like a lot of ingredients, but it all comes together fast. Ready? Heat the refried beans. Spread them on the tortillas. Now sprinkle the cheddar cheese in equal portions. Add all the vegetables, also in equal amounts. Perform classic burrito roll ‘n fold. Place two burritos in an oven-safe dish – choose a small size dish so they’re snug. Lightly coat in olive oil. Cover burritos with the verde sauce, sprinkle with the Monterey Jack cheese. Bake at 400 for about 10 minutes, or until cheese is bubbling and tortillas are beginning to look a little golden. Serve hot with salsa, guac and sour cream on the side. You can use mole sauce or any hot sauce if you don’t like green. Note: please don’t put broccoli or carrots in your burrito. That’s just wrong. Kay ‘n Dave.

4. Magic Pizza

Since we’re being cheap and easy here, you don’t have to make a pizza from scratch. Just buy an organic ready-made cheese pizza.

Ingredients: one cheese pizza, 2 cups extra cheese (any kinds, but go for something stinky if you’re brave), 2  cups grilled mushrooms, fresh basil.

To make: chop and grill 2 cups wild mushrooms for 3 minutes on medium heat (anything interesting and savory, like shiitakes or chanterelles) in olive oil, a few dashes of Worcesteshire, and coarse salt. Add some dried rosemary and sage for extra savoriness. Top pizza with the grilled mushrooms and fresh basil. Sprinkle cheese. Bake as directed and enjoy! You should probably avoid garlic on this one. Note: this is one meal where mock meat won’t be a big deal – add in some sliced spicy faux sausage if you like.

5. “Salad”

There’s no need to “trick” a guy into eating a salad, despite what sexist articles in lame women’s magazines may tell you. Most people enjoy a salad if it’s loaded with good ingredients and has a decent dressing. This salad focuses more on the goodies than the greens, so it’s sure to please everyone.

Ingredients: 1 cup of cubes or crumbles of 2 of your favorite cheeses, 1 cup of candied, salted or raw nuts, 4 cups of your favorite greens, 1/4 cup salted pepitas or other seeds, 1/2 cup dried cranberries or raisins, 1/2 sliced red onion, 1 can well-drained artichoke hearts (cut hearts in half or quarters to make them bite-sized), 1 chopped green apple or pear, and your favorite dressing. If you want more substance and aren’t feeling lazy, hardboil a few eggs, chill, slice, and add them in to the mix.

To make: you know what to do. There’s really no rule; use whatever you have on hand that you like, from olives to tomatoes to persimmons. Enjoy! P.S. A killer dressing: 1/2 cup minced red onion, 1 tablespoon spicy mustard, 2 tablespoons red wine vinegar, a splash of red or white, a dash of salt, 1 tablespoon of honey, and 1/4 cup of oil. Orgasmic.

6. Overnight Omelet

Overnight as in, he won’t be hungry for breakfast if he has this for dinner.

Ingredients: 6 eggs, olive oil, 1/2 cup filtered water, 1/4 cup chopped bell peppers, 1 seeded and finely minced jalapeno, 1 cup chopped mushrooms, 1 minced white onion, 2 cups sharp cheddar cheese, 1 diced tomato.

To make: it’s a myth that cream makes lighter eggs. Water is far better for the fluff. Prep the eggs for the pan. Chop up all your veggies. The trick to a good omelet is a properly heated pan and plenty of grease – but this will be provided by heart-healthy olive oil. If you’re lazy, add all the veggies – but not the cheese – into the egg and water mixture and fry up your omelet messy style if you’re not good at flipping a loaded omelet. This way you’ll only have to deal with adding the cheese; fold as usual once it starts to melt. Serve sizzling and don’t forget to give it some Tabasco or salsa love. Note: this isn’t the actual omelet, but I’ve included it so you can see that mixing the veggies right in with the eggs is fine.

7. Chow Down Chowder

This is perfect on a cold night when you’re watching the game. Serve with a strong, local microbrew.

Ingredients: 1 cup cream cheese, 3 cups vegetable broth, 1 cup cream (yes, this is a fattening soup), 1 tablespoon olive oil, “Seafood blend” fresh herb pack or, if not available, chopped fresh thyme, tarragon, basil, marjoram. 2 cloves fresh minced garlic, salt and pepper to taste (lots of fresh black pepper is best!). You will also need 12-16 baby red or fingerling potatoes (I prefer to cook these ahead of time; if you cook them in the stew make sure you boil them for a while first and rinse the starch off before adding everything else, or you’ll have a very foamy soup…yuck). What else? 1 whole diced white onion, 1 whole diced large carrot, 1 cup frozen sweet corn, and 1 whole thoroughly washed and sliced leek.

To make: wash and quarter potatoes and boil them in water, NOT your soup ingredients (cream and stock). Drain and rinse the potatoes – they should still be a little hard, because you don’t want a mushy final product. In a small pan, saute the herbs, garlic and onion in olive oil. In your soup pot, melt the cream cheese into the cream and stock slowly – low heat. (This soup does take patience but it really isn’t hard to make.) You can be boiling the potatoes in another pot at the same time. Once all your separate mixtures are ready to go, and the potatoes are rinsed, combine everything, add the leeks (they soften fast) and simmer over medium-low heat for 30 minutes. Serve with crackers or hot sourdough rolls. I like a dash of Tabasco and a squeeze of lime, but I’m a rule breaker.

Make these recipes and he’ll be licking more than his fingers!

Note: use organic ingredients whenever possible – it’s better for you and the earth! All recipes serve 2 (and then some – this isn’t Stick to Your 2009 Resolution fare).

Images: 1, 2, 3, 4, 5, 6, 7

One look out the window during meal time, and you’re reminded that Punxsutawney Phil won’t see his shadow for some time to come. So, put those seasonally unsuitable plates and bowls away and embrace the subtle beauty of peaceful pastels. The Serene Sol dinnerware will help you see the more soothing side of winter while adorning your tabletop in versatile sophistication. Plus, these chic pieces are made entirely from recycled glass. Looking for a bargain? Spring for the whole set and save $28. (Available at VivaTerra for $49- $198.)

One of my favorite places to eat in London is a cheap and cheerful little sushi restaurant in the heart of the West End, just around the corner from Leicester Square.

If you are a tourist in London, you’ll almost certainly visit this area. It’s the centre for London’s theatre scene, and a stone’s throw from Trafalgar Square and the National Gallery, Covent Garden with its funky boutiques, and the nightclubs of Soho.

If you find yourself in need of sustenance then Tokyo Diner, between Leicester Square and Chinatown, serves great sushi, sashimi and Japanese noodles at very reasonable prices. The vibe is simple with wooden furniture and few pretensions – check out the live webcam on the website if you like. The staff are extremely friendly and in keeping with Japanese tradition, do not accept tips. Any money “accidentally” left on the table will be returned or donated to a local charity.

The best thing about Tokyo Diner is the fact that they deliberately don’t serve tuna. Don’t get me wrong, I love tuna. But global over-fishing has brought tuna stocks almost to the point of collapse. The fish are hunted by airplane through the Pacific Ocean, while in the Mediterranean they are captured before breeding age and kept in fattening pens. Tuna fish are the cheetahs of the sea and like any predator, a natural eco-system doesn’t support them in great numbers. The species simply can’t keep up with our growing appetite.

The species most at risk is bluefin tuna and this has been disappearing off menus for some years now – London sushi chain Moshi Moshi is among the restaurants that has stopped serving bluefin. However, yellowfin tuna is also at risk – in fact, over-fishing is a serious risk for all tuna species, with the possible exception of skipjack. Another problem is that fishing methods, particularly longline fishing, have a significant by-catch. In other words, tuna fishing frequently means the death of large numbers of young tuna and other fish species, as well as endangered turtles, sharks, and marine mammals.

The best way to ensure sushi is sustainable is to avoid tuna altogether, as Tokyo Diner has done.

Not in London and not planning to visit? Well, there’s sustainable sushi in San Francisco and probably in your city too. In Japan they’re even serving venison as an alternative, which seems a little unorthodox to say the least.

Please share your sustainable sushi secrets for your city in the comments. And if this is something lacking in your city, then perhaps it’s time for a little lobby work – after all, all restaurants respond to public demand. Tokyo Diner is a case in point – it made its decision as a result of feedback from customers.

Image: grendelkhan

Sarah’s piece on Meyer lemons last week got me thinking about some of my favorite ways to use these fragrant lovelies. Abundant as they are this time of year in my area, they can almost be had for the picking (or foraging). Meyer lemons are commonly found in backyards all over the Bay Area, where they thrive in our Mediterranean climate. In fact, it’s practically customary to bring a bag of Meyer lemons as a hostess gift throughout the winter months.

This lemon curd is easy to make and somewhat addictive. You might even find yourself baking scones so you’ll have the perfect vehicle for it. It’s also fantastic on English muffins, biscuits, and plain old toast. Try layering it in a parfait glass with mascarpone cheese and crumbled almond cookies. (It’s shown here as a French toast topping.)

If you cannot find Meyer Lemons and wish to make this recipe with other varieties, increase the sugar to 3/4 cup. If you grow fresh herbs, it’s fun to flavor this curd with a little lavender or lemon verbena.

Makes about 1 cup

3 eggs
2/3 cup granulated sugar
1/3 cup fresh Meyer Lemon juice
4 tablespoons unsalted butter, softened and cut into small pieces
1 tablespoon Meyer Lemon zest (finely chopped or from a microplane)

Set a stainless steel bowl over simmering water, making sure the bottom of the bowl sits up above the water level. In the bowl, whisk together the eggs, sugar, and lemon juice. Cook, whisking constantly, until mixture is pale yellow and thick, about 5 to 8 minutes. Immediately strain into a clean bowl, and add the butter a little at a time, whisking to incorporate each addition before adding the next. Stir in the lemon zest. Cover with plastic wrap (directly on the surface) and cool, Refrigerate for up to 2 weeks.

Image: pudgeefeet

Recipe Copyright Vanessa Barrington 2009

I only invest in glassware if it serves both a functional and decorative purpose. (And, of course, it has to be recycled.) To accomplish this, nothing beats the beauty of hand-blown glass. If you’re flush with cash from Santa and feeling spendy, you might like the eco-friendly Bubble pitchers and cups.

Made by artisans who know that green goes beyond the materials used to craft something, this set is processed in a furnace that harnesses the wind for energy. For some more options, check out my top pitcher picks. (Available at Branch Home for $448- $648.)

Oh Chanukah, Oh Chanukah, come light the LED Menorah! Let’s have a party, we’ll all dance the hora.

Gather round the responsibly harvested table, we’ll give you a treat, dreidels to play with and organic latkes to eat.

That’s the chant I hope members of my tribe will be singing during the upcoming festival of lights.  We can’t compete with Christmas and the surfeit of colorful decorations that line roofs and front lawns…and maybe that’s a good thing. Instead of connecting new, energy-sucking lights, we can turn ours off, light the menorahs with soy candles, or buy a $25 battery operated LED Motherboard Menorah (above) at Fred Flare which allows you switch on a candle for each night.

Here are some other ways to green the silver and blue this season:

If you send Chanukah cards, opt for a 100% recycled photo message from My Good Greetings. Their images are really beautiful and natural and no new trees have to be killed to recall the burning of the oil in the temple.

Make latkes the way Bubba made them before corporations corrupted farming methods. You can find wonderful organic potato pancake recipes at sites like Sustainable Table which call for organic potatoes and  fresh ingredients. Naturally, you will want to top them off with a dollop of organic sour cream and apple sauce. Let your kids help make them (my husband will be pitching in at school this week for a latke tutorial) and tell them you are using organic ingredients.

You can also find great recipes for the traditional jelly donuts (sufganiyot), including a delicious, wheat-free, low fat option I stumbled upon at Hoshana Rabbah.

If you have children and follow the ritual of presenting a gift each night for eight nights, I love the idea someone once shared of selecting a theme and making each night about that theme, for example, reading  (a great book on the planet); gardening (a tool and seeds for your organic veggie plot); animals (a DVD on saving the polar bears or other endangered species). And don’t buy wrapping paper for these treasures. Just reuse your reusable bags, and let them pull the items out.

They will enjoy the gifts hidden in earthy canvas just as those wrapped in wasteful paper.

Front page thumbnail image: Unhindered by Talent

Can’t find that sleek, modern piece on Ebay or Craigslist? Are the sales at DWR still too steep? There are plenty of other great deals to be had for those searching for the right piece of modern furniture that fits into their spaces and budgets.

Here are a few stylish finds that keep budget sustainability in mind:

This Reclaimed Oriental Rug (shown at top) rolled out by VivaTerra has the beauty of a hand knotted masterpiece for just $119 for the 6″x9″, a great size for under a coffee table or at the foot of a bed. I love to layer rugs. This one is great for throwing over an inexpensive sisal or sea grass.

The Mid-Century armless sofa from Urban Outfitters is an amazing deal at $550 with strong eco-friendly hardwood finished in a rich walnut stain. The back cushions can be removed to convert the sofa to a comfy daybed. It’s now available in gorgeous shades of blue, green, red and natural. It really works well for a living space moonlighting as your guest toom as it easily converts to a bed.

You can still afford to have breakfast in bed when the bed is the Barbados platform design of sustainbly harvested wood from Eco Furniture, $395 for the queen. I love the light finish but you can also opt for two darker woods, ebony and cordovan. It’s really a good buy if you consider modern platform beds from DWR start at $1500 and go way up from there.

They call these Inhabit fixtures Chump Change and they seem to fit the bill, packing a big stylish punch with a reasonable tag of $168 at Feel More Human.

Oh, for the love of food that brings you alive instead of putting you to sleep!  Memories of too many Thanksgivings spent snoozing on the couch after that big meal sent me in search of something that might leave me giddy and perked up for an afternoon hike!  And, believe it or not, raw food contributes to weight loss, even (in healthy amounts of course) the desserts. If you’d like to tempt your tastebuds with a raw recipe for a change, try this creamy, dreamy Pumpkin Cheesecake for an after dinner bliss pie.

Ingredients

Crust

    * 1 1/2 Cups Pecans
    * 1/3 Cup Raisins
    * 1/4 Teaspoon Cinnamon
    * Salt

Filling

    * 1/2 Cup Soft Dates, pitted and packed
    * 1/2 Cup Agave
    * 1/4 Cup Lemon Juice
    * 2 Cups Cashews, soaked 2 hours, drained
    * 1/2 Cup Young Coconut Meat
    * 1 Tablespoon Pumpkin Pie Spice
    * 1/2 Cup Coconut Oil, warmed to liquid
    * 1/2 Cup Irish Moss Paste*
    * Pumpkin Topping
    * 3/4 Cup Pumpkin, chopped
    * 1/4 Cup Carrots, peeled and chopped
    * 6 Tablespoons Water
    * 2 teaspoons Lemon Juice
    * 1/4 Cup Dates, soaked
    * 1 Teaspoon Pumpkin Pie Spice

Directions

   1. To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
  
2. To make the filling: process the dates, agave, and lemon juice in a food processor until smooth. Add the pumpkin, cashews and coconut meat and process until completely smooth. Add the coconut oil and Irish moss and process until well incorporated.  Pour the filling onto the crust.

   3. To make the topping: place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth. Add the dates and pumpkin pie spice and blend again until smooth.  Spread the pumpkin topping evenly on top of the filling.

   4. Chill at least 3 hours before serving.

Servings: 8

Notes

    * If you don’t have Irish Moss, don’t fret. You can make the cheesecake without it, but serve it straight from the refrigerator.
    * If you have an aversion to eating raw pumpkin, peeled carrots can be substituted for pumpkin.
    * To make a pumpkin drizzle instead of topping, replace the dates with 2 tablespoons of Agave.

(recipe courtesy Rachel Fracassa)
Image: creampuffsinvenice