Going green with Jamie Geller’s meat-free cholent!

Do you recycle as much as you can?

Do you buy organic and Fairtrade products?

Are you guilty of using too many disposables when hosting guests?

These are the questions everyone can start thinking about over EcoShabbat – a new initiative from EcoSynagogue and the Board of Deputies running from 5 to 6 November to coincide with the Cop26 summit.

Global leaders and delegates are descending on Glasgow as a way of finding a response to climate change, but YOU can help too with just a few simple changes.

Celebrity chef and food writer Jamie Geller has rustled up an alternative vegan Friday night dinner and Shabbat lunch menu, which is plant-based and eco-friendly, including this delicious recipe for meat-free cholent!

To see more recipes, visit https://ecosynagogue.org/ecoshabbat-menu-by-jamie-geller/

INGREDIENTS

• 1 large red onion, sliced

• 2 medium carrots, thinly sliced

• 2 tablespoons tomato paste

• 3 garlic cloves, minced

• 1 cup wheat berries

• 1 cup barley

• 1 cup raisins

• 1 cup Kalamata olives, pitted and chopped

• ½ cup pitted and chopped dates

• ½ cup stemmed and chopped dried figs

• Kosher salt

• Freshly ground black pepper

• 7 cups vegetable broth or water

• 3 tablespoons extra virgin olive oil, such as Colavita

• Garnish: pomegranate arils, chopped flat-leaf parsley

METHOD

1. Preheat slow cooker to low.
2. Combine onions, carrots, tomato paste, garlic, wheat berries, barley, raisins, Kalamata olives, dates, figs, salt, pepper and broth or water in the insert of the slow cooker. Drizzle with extra virgin olive oil.
3. Cover and cook overnight.
4.  Before serving, scatter arils and parsley over the top.

Top tips to have an EcoShabbat every week!

At home/in the kitchen:

Swap to an eco-washing-up liquid, replace foil and cling film with vegan zero-waste wraps. Don’t use disposables but, if you must, use biodegradables. Try eco/vegan candles made from soy for Kiddush and Havdalah. Switch to bamboo napkins, kitchen roll and toilet paper.

Three simple words: Reduce, Reuse, Recycle

Repurpose the packaging, containers and materials you buy and avoid single use. Cut back on containers, opt for refills, and use a refill station near you. Take your vegetable waste to the garden and start composting.  Learn recycling symbols and recycle. Find out about local regulations and services for recycling in your area from your council – and if they’re not doing enough, tell them!

Use your L.O.A.F. (Local, Organic, Animal-Friendly and Fairtrade)

Local: Buying food locally and in season means fewer food miles, support for local economy and farmers and regional variety. Check the labels: Does it come from the UK? Does it carry the Union flag or Red Tractor symbols?

Organic: Organic farming uses less fossil fuel energy and builds up carbon in the soil, removing it from the atmosphere and relies on composting, crop rotation and animal manures.  Support your nearest organic farm by switching to organic products.

Animal Friendly: Ethically source meat, fish and dairy products and eat less to help reduce carbon emissions. Avoid eggs, dairy products, meat and fish that have been produced using intensive farming methods and long-distance lorry transport.

Fairtrade:  Transport of goods shouldn’t use disproportionate amounts of energy, and crops for export must be grown without destroying the ecology of the producer country.

To find out more about EcoShabbat and how you could help the environment, visit https://ecosynagogue.org/ecoshabbat-pack