藤儿点评：这里的$1.75 a day并非真实的某人一天的生活支出，而是一项呼吁大众关注全球赤贫阶层的社会活动。你愿意试一试吗？

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来源：Vancouver Sun 2015-04-21

The quinoa and vegetable dish that Vij volunteered for the Live Below the Line campaign is well-suited to budget dining.

Live Below the Line — now in its third year — is a global fundraising campaign that challenges people to eat and drink for five days on a budget of just $1.75 per day.

A handful of chefs from Vancouver have created dishes that will help people who attempt what would seem to be impossible, to experience the kind of poverty that 1.2 billion people face every day.

“For me this means much more than just coming up with a recipe,” said Vij. “I wanted to come up with a recipe that is accessible to people who don’t have the means to prepare expensive meals.”

Like most of the ultra-inexpensive offerings by the city’s chefs, Vij’s dish contains no meat. But then neither does Derek Bothwell’s breakfast dish, which relies on chickpeas and a fried egg for protein.

Bothwell produced three recipes, one for each of breakfast, lunch and dinner and plans to take the challenge himself with some of his staff.

“I thought this was a cool initiative when I heard about it last year and I really wanted to try it,” said Bothwell, chef for Chill Winston and Guilt & Co. Bothwell and some of his sous chefs plan to hold an Iron Chef style competition to generate more dishes for the staffers who want to try the full five-day program.

One of the biggest challenges was making something that looked good and tasted good for around 65 cents, about one quarter the price of a can of Chef Boyardee ravioli, he said.

“When you start to look at the numbers and how to put a dish together, it’s like, whoa, even garlic is too expensive,” he said.

Meat is an even bigger challenge, so Bothwell went outside of his comfort zone.

“We had to look at some ingredients that we don’t really eat a lot, like beans and chickpeas,” he said. “They make a lot of sense, lots of fibre and good protein.”

Joe Fortes chef Wayne Sych created one of the few dishes with animal protein, in this case an inexpensive white fish.

“When I first heard the budget I thought it would be easy and started thinking of the lower cost proteins,” said Sych. “But where it really adds up is the things you just take granted as a chef, like fresh herbs.”

A pinch of this and a pinch of that all add up, making big flavours and nuance quite a challenge.

“I wanted to meet basic nutritional needs, but it also has to be filling enough to carry you to the next meal, so it had to stick with you four or five hours,” he said. “Bulking up the dish is really important.”

Like the other chefs, Sych turned to legumes — navy beans — to provide bulk, fibre and extra protein.

“Legumes are the cost-effective way to go, a cup of cooked navy beans was only 20 cents, far less than the cheapest animal proteins,” he said.

Live Below the Line

Eating on $1.75 a day to end extreme poverty

April 27 to May 1, livebelowtheline.ca

Recipes:

Curried Rice and Chickpeas with Egg

This breakfast recipe is from Derek Bothwell, Guilt & Co. Cost per person: $0.58

1 tsp (5 mL) canola oil

2 tbsp (30 mL) chopped onion

1/4 cup (60 mL) cooked brown rice

1/4 cup (60 mL) cooked chickpeas

1/8 tsp (. 5 mL) garlic powder

1/4 tsp (1 mL) chili powder

1 egg

In a sauté pan on medium heat, warm oil and sauté onion 2 minutes. Add rice, chickpeas, garlic powder and chili powder and cook 1 to 2 minutes, until heated through. Top with a sunnyside fried egg.

Serves 1

Vegetable Quinoa Pilaf

This lunch recipe by Vikram Vij was originally created for Plan Canada’s Gifts of Hope quinoa project. Cost per person: $0.67

1 cup (250 mL) quinoa

3 cups (750 mL) vegetable or chicken stock

1/2 tbsp. (7 mL) canola

1/2 tbsp. (7 mL) salt

1/4 cup (60 mL) canola

1/4 tsp. (1 mL) cumin seeds

1 1/2 cups (375 mL) chopped onion

2 tbsp. (30 mL) minced garlic

1 1/2 tbsp. (22.5 mL) minced ginger

1 tbsp. (15 mL) minced jalapeno

1/3 cup (80 mL) chopped cilantro

3/4 cup (180 mL) diced cauliflower, peppers and peas

In a saucepan on high heat, combine quinoa, stock, 1/2 tbsp. (7 mL) oil and salt and bring to a boil. Reduce heat, cover and simmer until stock is absorbed. In a frying pan on medium-high heat, warm 1/4 cup (60 mL) oil for 1 minute. Add cumin seeds and allow to sizzle 30 seconds. Add onion and sauté until golden brown, about 5-8 minutes. Add garlic and sauté 3 minutes. Add ginger, jalapeno and vegetables and cook while stirring another 3 minutes. Stir in quinoa and cilantro.

Serves 6

White Fish and Navy Bean Cassoulet

This dinner recipe is from Wayne Sych, Joe Fortes Seafood & Chop House. Cost per person: $0.66

1 tbsp. (15 mL) vegetable oil

3 stalks celery, julienned

2 garlic cloves, minced

1 large carrot, peeled and julienned

1 white onion, julienned

1/4 cup (60 mL) tomato paste

1/2 tsp. (2.5 mL) thyme leaves

1/2 tsp. (2.5 mL) chili flakes

1/2 tsp. (2.5 mL) fennel seeds

2 cups (500 mL) water

5 oz. (150 g) cod or sole, cubed

2 3/4 cups (700 mL) cooked navy beans

1 tsp. (5 mL) salt

1/2 tsp. (2.5 mL) black pepper

In a large sauté pan on medium heat, warm oil and add celery, garlic, carrot and onion. Sauté until soft, about 4 minutes. Add tomato paste, thyme, chili flakes, fennel seed and water and simmer 6 to 8 minutes, until vegetables are cooked. Add fish, beans, salt and pepper. Simmer until fish is cooked through, abou

rshore@vancouversun.comt 5 minutes. Reseason with salt to your taste.

Serves 4

© Copyright (c) The Vancouver Sun

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来源：加拿大都市网 2013-04-30

每日只有$1.75 如何生存？计划计划再计划