Description
Jude Aronstein and Karen Root Watkins are volunteers with Acton Chapter of Mothers Out Front. Mothers Out Front is a national organization committed to mobilizing for a livable climate for future generations. In recent actions, the Acton chapter has worked to address over 200 natural gas leaks in Acton and to understand how street level gas leaks affect our roadside trees. This year, Mothers Out Front Acton will explore indoor air quality issues caused by natural gas cooktops and alternative sources of energy in the kitchen, including induction stoves. An Induction Cook Plate Lending Program will soon be available through the Acton Memorial Library or through Kitchen Outfitters in Acton. Mothers Out Front Acton extends a hearty thank you to the Acton Memorial Library, Kitchen Outfitters, and Acton TV Flavourful Eats for their support in spreading the word about induction cooking. For more information about the health issues associated with natural gas stoves, you are invited to our October 27, 2021 speaker event, Health Effects of Gas Stove Pollution. RECIPES: Brown Sugar Pears (for Pear Crepes) Source: Jane Brody’s Good Food Gourmet Brown Sugar Pears 1 Tablespoon butter or margarine 1 Tablespoon brown sugar ¼ teaspoon cinnamon 1/8 teaspoon salt (optional) 4 cups (about 4) firm but ripe pears, peeled and chopped 1 Tablespoon maple syrup 1 Tablespoon fresh lemon juice ½ teaspoon vanilla extract Directions: In a large skillet or pan, melt the butter or margarine over medium heat. Add the brown sugar, cinnamon, and salt (of desired), and stir the ingredients well. Add the pears, tossing them to coat well with the seasonings, and cook the mixture, stirring occasionally, for 10 minutes. Add the maple syrup and cook the mixture for an additional 2 minutes. Remove the pan from the heat and stir in the lemon juice and vanilla. Add 2 tablespoons of the pear mixture to the center of each crepe. Roll the crepe around the filling and place seam side down on the serving plate. If desired, sprinkle lightly with confectioners sugar or dribble a line of chocolate down along the crepe. (Totally optional!) Vegan crepes Ingredients CREPE BATTER ▢ 1 1/2 cups all purpose flour ▢ 1 tablespoon cornstarch ▢ 1 tablespoon granulated sugar ▢ 1/4 teaspoon salt ▢ 2 tablespoons neutral flavored oil, such as canola, melted refined coconut, or avocado oil ▢ 1 cup unsweetened soy milk ▢ 1 cup sparkling water OR regular water THE REST ▢ 2-4 tablespoons vegan butter, for the pan ▢ 2-3 lemons sliced, for serving ▢ 2-4 tablespoons powdered sugar ▢ berries, optional for serving ▢ maple syrup, for serving First, make your crepe batter. Whisk together the dry ingredients (flour, cornstarch, sugar, salt) then add in your wet ingredients (oil, non-dairy milk, water). Whisk until very smooth and combined. You could also use a hand mixer or put everything in a blender and blend until smooth. Melt some vegan butter in a pan, then add about 1/3 cup of the crepe batter. Immediately lift the pan and rotate it to create a thin, round crepe. Cook until the top looks fairly dry, then carefully flip and cook for 30 seconds on the other side. Remove from the pan and repeat with the rest of the batter. http://www.actontv.org
