Written 4/22/13:
Today is designated as the day we celebrate our planet and begin to make changes in our lives to make our world better for today and tomorrow. However, each day it is becoming more difficult as we are heading toward rapid population growth and food shortages all over the world. Because of this, major corporations are cashing in and using biotechnology as a means to produce a crop that will withstand drought and insect damage.
The only thing we can really do is make sure that our own food supply is not tainted with artificial additives and our vegetables are not GMO's. One way we can do this is be a part of the change by not wasting food.
At some points in our lives we have wasted food. I am guilty of this, despite being vegan and food conscious. I bought two eggplants that I was supposed to cook and they are turning soft and wrinkled. I bought bread a while ago that I forgot I was supposed to refrigerate, because it's organic. The other day I made a sandwich with the bread and it turned out that it was covered with mold. I got really sick from my mistake of not doing my part of buying only what I need and ended up discarding slices of bread that could have made three sandwiches.
Food waste is a serious problem in the West and this problem contributes to the millions of people in the world that could have a bite to eat.
Here are ways to save money and end food waste:
1. Set a budget according to number of people in household, income and schedule during the week. For example, a one person household with a college budget could probably spend at most $40 a week on groceries. I try to spend no more than $20 on groceries.
2. Make a list of favorite foods: I made a list a while ago of all the foods I like and that list is evergrowing.
3.Try not to eat out when possible. Packing lunches is hard to remember, easy to forget.
4. Think about the kind of grocery stores you get your food from. Try to shop different places that are the least expensive and most accessible for healthy organic foods.
5. Farmer's Market trips: Farmer's markets are the best places to get inexpensive, local and in-season produce and they are usually held once or twice a week.
6. Make use of leftovers: on a budget, leftovers are your best friend. Just make sure they are not spoiled.
7. Gow vegetables at home if possible: Chain grocery stores tend to spray pesticides and other chemicals onto fruits and vegetables. Growing produce at home ensures that the food you eat is fresh and one hundred percent natural.
Wednesday, May 8, 2013
Monday, April 22, 2013
New Recipe: Lentil Soup
Lentil Soup with Vegan Sausage
Ingredients
1 medium onion, chopped
3 cups soaked brown lentils, drained and rinsed*
2 vegan sausages, chopped into disks, add more to taste*
2 Tbsp Olive Oil
1 Tbsp dried parsley
1 Tbsp dried basil
1 tsp garlic powder
1 8 ounce can diced tomatoes with liquid
6 cups veggie broth*
Sea Salt or Kosher salt to taste
Method
1. In a large pot, add olive oil, chopped onions and chopped vegan sausages. Stir until onions are soft and sausages are browned.
2. Add the broth, canned tomatoes and soaked lentils and stir until well incorporated.
3. Add the garlic powder, dried basil and parsley and turn the heat low and simmer for about
forty minutes or until the lentils are soft and still whole and the flavors are melted together.
4. Serve with brown rice or pasta.
*Note:
-Tofurky vegan sausage is great for this. It costs about three dollars at Trader Joe's and I
still have enough left to make another recipe calling for them.
-I also soaked the lentils for 24 hours and they turned out great. If you have some left over, it's best to
freeze them and use them when needed.
-For the broth I used the six cups of water and a vegan bullion paste (about a tablespoon)
-Although I made this recipe with what I had on hand, I recommend fresh herbs, whole garlic
and for a more filling soup adding green vegetables such as kale and broccoli.
I made this soup the other day and it turned out to be amazing. It got an omnivore approval and it
can be tailored to the taste of anyone who wants a vegan soup that is still healthy and filling.
Ingredients
1 medium onion, chopped
3 cups soaked brown lentils, drained and rinsed*
2 vegan sausages, chopped into disks, add more to taste*
2 Tbsp Olive Oil
1 Tbsp dried parsley
1 Tbsp dried basil
1 tsp garlic powder
1 8 ounce can diced tomatoes with liquid
6 cups veggie broth*
Sea Salt or Kosher salt to taste
Method
1. In a large pot, add olive oil, chopped onions and chopped vegan sausages. Stir until onions are soft and sausages are browned.
2. Add the broth, canned tomatoes and soaked lentils and stir until well incorporated.
3. Add the garlic powder, dried basil and parsley and turn the heat low and simmer for about
forty minutes or until the lentils are soft and still whole and the flavors are melted together.
4. Serve with brown rice or pasta.
*Note:
-Tofurky vegan sausage is great for this. It costs about three dollars at Trader Joe's and I
still have enough left to make another recipe calling for them.
-I also soaked the lentils for 24 hours and they turned out great. If you have some left over, it's best to
freeze them and use them when needed.
-For the broth I used the six cups of water and a vegan bullion paste (about a tablespoon)
-Although I made this recipe with what I had on hand, I recommend fresh herbs, whole garlic
and for a more filling soup adding green vegetables such as kale and broccoli.
I made this soup the other day and it turned out to be amazing. It got an omnivore approval and it
can be tailored to the taste of anyone who wants a vegan soup that is still healthy and filling.
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