COOKING GREEN: Column 3

Eating Green in Two Easy Steps

by Kay Bushnell

The Sierra Club’s “Corporate Hogs at the Public Trough”  describes how our tax dollars bring pollution from massive hog, chicken, and egg factories into America’s neighborhoods. These disease-spawning, crowded concentrated animal feeding operations have largely supplanted the family farm. They produce most of the animals and eggs that end up on America’s dinner tables.

Few taxpayers realize that generous subsidies are bestowed on animal factory polluters by local, state, and federal officials in the form of tax and fee exemptions, grants for infrastructure development, access roads, donated land, subsidies, discounted utility rates, interest-free loans, and cash outlays for worker training programs and equipment.

We can help the Sierra Club end factory farm pollution by taking two easy steps. First we can resolve not to purchase the products of animal factories. “If we don’t buy it, they won’t produce it” must be emblazoned at the top of our shopping lists.

Second, we can use recipes from the many 100% plant-based cookbooks* available today and purchase plant-based convenience foods. The ingredients for healthful and satisfying plant-based meals include nutritious starches (such as rice, pasta, potatoes, breads); fresh or frozen vegetables of all kinds; beans; and fruits. In addition, nuts and seeds can provide flavor, texture, and important nutrients. Those who like sweet endings will find recipes for luscious cakes, pies, puddings, and easy fruit crisps in a good plant-based cookbook. It’s also helpful to take some vegetarian cooking classes.

By means of our daily food choices we can replace the destructive meat, egg, and dairy habit that is so prevalent in American culture. Eating green is one of the most significant steps that we can take for ourselves and the environment.

*Some suggested cookbooks:

            The Peaceful Palate by Jennifer Raymond

            20 minutes to dinner by Bryanna Clark Grogan

            Lorna Sass’ Short-Cut Vegetarian by Lorna Sass

            Vegan Vittles by Joanne Stepaniak

 

Squash Ribbon Saute

Fresh vegetables are transformed when sliced in ribbons and blended with a fragrant and robust  pesto.  Complement this dish with herb-seasoned brown rice, warm sourdough bread, and fresh fruit pie.

Pesto:

Double this for generous servings of pesto

1       tsp. olive oil (optional)

1       clove minced garlic

3/4    cup parsley, coarsely chopped

1/2    cup walnuts

1/2    tsp. salt

4       tsp. fresh lemon juice

         water to achieve desired consistency

Vegetables:

1-2   med. zucchini, thinly sliced lengthwise with a vegetable peeler

1-2   med. yellow crookneck squash, thinly sliced lengthwise

3/4   cup cooked black beans

1      cup chopped fresh tomatoes

1      cup fresh corn kernels

Time-saving tip: Before you begin, measure and set out on your counter all of the ingredients for both pesto and vegetables.

In a blender or food processor combine all pesto ingredients and process until smooth.  Stop the blender to push down the contents as necessary, and add water to achieve a thick, creamy consistency.

In a large, nonstick skillet place a little water in skillet.  Add squash ribbons, beans, tomatoes, corn, and 1 tablespoon of pesto.  Cover and cook, stirring often, for 4 minutes. Uncover and continue cooking until squash is barely tender, about 6 minutes.

Transfer mixture to a large bowl, garnish with springs of parsley and generous dollops of pesto on top.  Serves 2-3.

Copyright Kay Bushnell

Our food choices make a difference.