COOKING GREEN: Column 4

Eating Green: Making the Transition

by Kay Bushnell

Enormous animal factories produce most of the meat and much of the milk in this country.  According to the Sierra Club, these concentrated animal feeding operations poison water supplies, pollute the air, and cause serious health problems in people. Bob Warrick, Nebraska farmer and Sierra Club activist, says, “These factory farms are environmental disasters.”

Once they become aware of the damage to the environment and human health inflicted by modern animal factories, some people make an immediate shift to plant-based foods.  Others prefer to make a gradual transition.  They begin by taking stock of their favorite dishes and usually discover that they already have one or two plant-based favorites.  They also realize that some meat-based dishes such as chili and spaghetti sauce can easily become 100% plant-based simply by leaving out the meat or replacing it with tofu, sauteed vegetables, or lentils.

Those who like the taste and texture of meat learn to use the amazing meat alternatives which are widely available today.  These meat taste-alikes and look-alikes are made with soybeans and/or wheat protein.  Busy cooks find that convenience foods such as rice mixes, soup mixes, spaghetti sauce, canned refried beans, vegetarian baked beans with rice, veggie burgers, and meatless hot dogs save time and are surprisingly tasty.  Modern 100% plant-based cookbooks contain an abundant variety of quick and easy and gourmet recipes.  The tantalizing taste of these plant-based dishes generously reward all who enjoy good food.

Red Lentil Wild Rice Soup

Red lentils are tasty and cook very quickly.  Here they contribute to a deliciously flavored, beautiful soup with an intriguing texture.  This nutritious, legume-based soup can serve as the center of a meal accompanied by cornbread or biscuits, sautéed greens, and fresh fruit cobbler topped with a non-dairy frozen dessert.  This recipe makes LOTS of soup.  Freeze the extra or give some to your friends.

1       cup onions, diced

1/2    cup celery, diced

1       green pepper, chopped

1       cup red lentils

3/4    cup mixed wild and brown rice OR wild rice

1       cup carrots, diced

2       cups diced fresh or canned tomatoes (1 15-oz. can)

1/4    teaspoon ground oregano 

1-1/2 teaspoons ground cumin seed

1-1/2 teaspoons salt or to taste

1/4    teaspoon pepper (optional)

9       cups water plus 2 rounded tablespoons of mock chicken broth powder 

         or vegetable broth powder*

Sort lentils, and wash them in cold water; then drain them.

In a large saucepan braise onions, celery, and green pepper in a little water until they are soft. Add lentils, rice, carrots, tomatoes, oregano, cumin, salt, and pepper. Mix well.

Add 9 cups of water and vegetable broth powder. Stir, and let soup come to a boil. Lower heat, cover, and simmer 40 minutes or until lentils are soft. Add a little water as necessary if soup becomes too thick.

* Plant-based mock chicken broth power is available in health food stores and regular markets. Read the label to make sure that ingredients are 100% plant-based. If you have time you can also make your own vegetable stock (consult a cookbook for a recipe.)

Copyright,  Kay Bushnell

                                    — Our food choices can make a difference. —