Cooking Green

Cooking Green is a series of columns by Kay Bushnell about how our eating habits make a difference. Following each column is a great recipe to add to your collection!

Column 1: Plant Based Diet: Good for You, Good for the Environment
                  Recipe: Tortilla Pie

Column 2: Plant-Based Choices Can End Factory Farm Pollution
                  Recipe: Crunchy Rice Vegetable Salad

Column 3: Eating Green in Two Easy Steps
                  Recipe: Squash Ribbon Saute

Column 4: Eating Green: Making the Transition

                  Recipe: Red Lentil Wild Rice Soup

Column 5: Baking Egg-Free and Dairy-Free

                  Recipe: Cranberry Orange Cake

Column 6: Breaking the Bondage of Western Culinary Tradition

                  Recipe: Sweet Potato Soup

Column 7: Eating Green: A Win-Win Situation

                   Recipe: Savory Black-eyes

Column 8: A Delicious Call to Action

                  Recipe: Baked Potato Fans with Creamy Cashew Sauce

Column 9: Organic Plant-Based Food

                  Recipe: Linguine with Tomatoes, Olives, and Fresh Herbs

Column 10: Growing Your Own Organic Food

                  Recipe: Red Velvet Soup

Column 11: "Look, Ma, No Eggs - No Dairy"

                  Recipe: Cranberry-Orange Scones

Column 12: CSAs: Sustainably Grown Fresh Produce

                  Recipe: Yam Casserole

Column 13: Breakfasts for a Healthy Environment

                  Recipe: Muesli and Breakfast Smoothie

Column 14: More Breakfasts for a Healthy Environment

                  Recipe: Vegetable Scramble

Column 15: Plant-Based Food to Restore the Oceans: Bounty on the Brink

                  Recipe: Seafood Chowder

Check back for new columns and recipes!