Misconceptions about tofu, the taste of vegan anything and a serving of Quorn nuggets are just a few of the reasons a lot of people aren’t eager to go veg. I’ll admit, I had my doubts the first time a vegan friend offered me a spoonful of her tofu soup. But, all it took was one bite to discover that a delicious meal is all in the recipe. Here are some simple dishes to ease even the toughest skeptics into more eco-friendly eating habits. They’re so easy to make, and so yummy, you’ll find yourself making them again and again. At least I have!

Chickpea Curry

Who doesn’t love chickpeas? This quintessential Indian recipe packs a zesty punch of flavor and is easy to prepare. As long as your spice rack is stocked, the ingredients in chickpea curry will cost you less than five bucks at the grocery store.

Tofu Scramble

Although this meal may sound like something you’d avoid ordering, tofu scramble puts your typical breakfast of eggs and buttered toast to shame. Plus, the recipe is quick and simple.

Vegetarian Chili

Some people think chili just isn’t chili without the meat, but they obviously haven’t tried this delicious vegetarian recipe. Even amateur cooks can handle this easy dish, so don’t be afraid to get creative. Experiment a little and toss in some black beans or chickpeas to make it your own.

Seitan Fajitas

You meat lovers must be wondering if tofu is the only vegetarian alternative, so try some seitan. This fabulous fajita recipe substitutes wheat meat for the real stuff, yielding a unique and tasty meal that won’t keep you in the kitchen all day long.

Spicy Sichuan Eggplant

If eggplant isn’t one of your diet staples, it’s time to consider mixing it up a bit. You can use this versatile vegetable an assortment of delectable dishes, my personal favorite being this amazing recipe for spicy Sichuan eggplant.

Nut Loaf

I grew up on meat loaf, so it was hard to imagine a vegan alternative that could live up to this traditionally delicious dinner. That is, until I made my first nut loaf. If cashews and almonds are among your favorite snacks, this recipe is for you.

Vegan Paella

Substitute cashews for seafood, and you’ve got a vegan version of this classic Spanish meal that is simply mouth-watering.

Mushroom Tofu Stew

You don’t need potatoes and meat to make a good stew. Considering I like to add mushrooms to pretty much any dish, I might be biased, but mushroom tofu stew reinvents this basic recipe with a vegetarian twist.

Avocado Grapefruit Salad

Sick of eating the same old salads? This great recipe combines avocados and grapefruits, two flavors that deliciously complement each other to invigorate your bored taste buds.

Oatmeal Yogurt Pancakes

Ever since a friend made me oatmeal yogurt pancakes, I’ve replicated this scrumptious meal every Sunday morning for breakfast. I’ve always loved pancakes, but this recipe is truly in a league of its own.

Note: shown at top, the classic pizza margherita.

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We already know that we should eat less meat for the sake of the planet – the United Nations has said reduced meat consumption would help curb greenhouse emissions. While many ardent environmentalists are vegetarian, initiatives like Meatless Monday are trying to encourage all of us to do our part, as well.

So meat production helps cause global warming. But did you know that climate change might also affect the quality of meat? According to New Scientist: “Pork chops will become soggier and paler as the world warms, while steaks could be dark and smelly”.

It’s all to do with the effects of heat on the animal’s energy, or glycogen, reserves. The flesh from pigs that become heat-stressed on the way to the slaughterhouse will acidify more quickly, so the meat resembles “soggy white blotting paper”. While heat-stressed cows run out of glycogen before slaughter, darkening their meat.

It all adds up to less “mmm” and more “hmm”.

Millions of cattle and sheep make long sea journeys every year in cramped, over-heated conditions as part of the livestock trade. So far the best solution scientists have been able to come up with has been to spike the drinking water with sports energy drinks. But if we are to keep eating meat in a climate-changed world, we are going to have to come up with a better solution.

We could start by scaling back meat consumption – most of us could handle more plant foods in our diet anyway – and focusing on quality over quantity. Then we could decentralise the meat industry, rear livestock in natural conditions on farms, transport them to a local abbatoirs only a few miles away and eat them close to where they were raised. Doesn’t it just make sense?

Image: The Busy Brain

The manageable Delicata is the first to appear in the markets in fall. It’s lovely to look at – pale yellow, with pretty green stripes and dependably sweet with a good balance of moisture. Unlike some of the larger, exceptionally tough winter squashes, the thin-skinned Delicata is both versatile and simple to prepare. It’s the only winter squash whose seeds and skin are both edible, and it’s small enough to cook quickly.

Of course you can peel the squash and scoop out the seeds, but why bother if they taste good and the texture is pleasant?

Here are some ideas for using the delectable Delicata.

Simply cut crosswise into rounds and toss with olive oil and salt, a few unpeeled but crushed garlic cloves, and some whole sage leaves. Roast at 400 degrees F on a baking sheet in a single layer until brown and caramelized, 20-25 minutes. Once you have your squash cooked you may use it in several different ways:

- Enjoy as a side dish with just about anything. Squash pairs particularly well with white beans.

- Toss with browned butter and cooked whole wheat fettuccine sprinkled with freshly grated Parmesan cheese.

- Make a batch of warm polenta and top with roasted squash and Parmesan, blue cheese or crumbled goat cheese.

- Toss with arugula, toasted pine nuts and crumbled blue cheese for a wonderful salad.

- Make a brown rice bowl with the squash, spinach or other cooked greens, toasted nuts and protein (such as chicken or tofu), if you like.

- Here’s a wonderful sounding recipe for Delicata Squash and Gruyere Dip from The Kitchn.

Happy Fall Cooking! Buy organic!

Image: Laurel Fan

I imagine in your health consciousness you’ve given up Jell-O as a dessert choice, but you probably have an occasional use for gelatin to thicken jams, jellies and pie fillings. I’m not sure if you ever considered where gelatin comes from, but it’s far from vegan. That nondescript white powder sold as Knox is extracted from the bones, connective tissues and organs of animals. Many people are surprised to learn that something as seemingly innocuous as a gummy bear is not a vegetarian food.

The plant kingdom saves the day. Agar is a colorless, flavorless gelatin-substitute that comes from seaweed. Carrageenan (you probably recognize that from food labels), comes from the sea vegetable known as Irish moss. As you experiment with these gelatin substitutes, note that agar creates a firmer thickening, while carrageenan is a little more liquid. And pay attention to labels when buying candies, jams, yogurts and snacks. Often, vegetarian options are available if you look.

Now thank the plants and carry on with dessert!

Image: Bethany L King

What do you picture when you think about summer barbeques? If visions of greasy burgers, CO2-emitting charcoal and trash bags filled with disposable plates, napkins and wasted food come to mind, here are some green tips to celebrate this seasonal milestone with respect for Mother Nature.

The centerpiece of any good BBQ is the grill, so invest in an eco-friendly one. What are your greenest options? Gas and charcoal versions both have their drawbacks: gas grills rely on non-renewable resources, while charcoal grills release carbon dioxide into the air. Although less conventional, a solar cooker is the greenest choice.

Keep the mosquitoes at bay naturally with citronella soy candles.

The arduous post-barbeque clean-up may tempt you to buy disposable plates and utensils, but that’s no excuse to be wasteful. Get your friends to help out with the mess and stick with reusable plates and utensils (if you must go the disposable route, try the eco-friendlier VerTerra).

Instead of tossing food scraps into the trash, compost them.

What’s the best solution for sticky BBQ fingers, besides licking them clean? A warm, moist cloth, of course. Besides the fact that they’re wasteful, disposable napkins aren’t quite up to the task at hand, anyways.

Recycle all bottles and cans.

Buy organic produce from your local farmers market.

Since the meat industry is responsible for nearly a fifth of greenhouse gas emissions, consider throwing a vegetarian barbeque. (Check out Sarah’s list of delicious meat alternatives.) If you can’t imagine a barbeque without burgers and chicken, make sure you’re grilling organic, local meat. (And wash down your grilled goodies with some organic beer.)

Decorate your table with placemats or a table runner made from organic, vintage or upcycled materials.

Don’t forget efficient, earth-friendly outdoor lighting.

Image: _dominic

Here’s a perfect summer dessert using seasonal organic fruit from the farmers’ market or your CSA box. It’s simple to make if you’re already grilling. The smoky-sweet apricots hold well at room temperature so you can grill them as soon as the fire is ready and set them aside until after dinner.

Substitute peaches if you wish. Serve in a bowl with vanilla ice cream or add crumbled  gingersnaps and layer in a parfait glass with the ice cream.

Serves 4

1 cup organic sugar
1 cup water
8-10 fresh apricots, halved and pitted
2 tablespoons fresh grated ginger
3 tablespoons finely chopped crystallized ginger
1/2 teaspoon powdered ginger

Combine sugar and water in a small saucepan over medium heat. Cook until sugar is completely dissolved. Add the three types of ginger, reserving 1 tablespoon crystallized ginger for garnish, and simmer for 10 minutes. Place the apricots in a grill basket. Brush generously with the glaze, and grill until brown and soft on both sides, brushing more glaze on as you grill. Sprinkle finished desserts with crystallized ginger.

Recipe Copyright 2008 Vanessa Barrington

Image: jessicafm

The U.S. is one very carnivorous nation. But what if, just for one day, everyone went vegetarian?

Well, according to a Huffington Post article by Kathy Freston, just one meat free day in the U.S. would save nearly 100 billion gallons of water, 1.5 billion pounds of crops, 70 million gallons of gas, and 33 tons of antibiotics.

Wow. All that just for eating pasta instead of pork chops. Surprised? You shouldn’t be. After all, the Livestock’s Long Shadow report, released recently by the UN, has already concluded that the meat industry is responsible for almost 40% more greenhouse gas emissions than all the world’s transportation systems.

These numbers have definitely given me food for thought (sorry). A regular meat eater – I admit it! -  it’s got me convinced that I should try and have at least one meat-free day a week.

Image: Steven Fernandez

The higher the test score the better, right? Not when it comes to your cholesterol. If yours is climbing over 200, it’s time to take action. But there’s a much more natural solution than popping prescription medicines. Unless you’re in the red zone, a few simple changes in diet can make all the difference. Try these tasty organic treats.

Oatmeal

Oatmeal is rich in soluble fiber, which cuts down the amount of cholesterol your intestines absorb. Aim for at least 10 grams each day to reduce your low-density lipoprotein levels.

Salmon

Two servings per week of wild salmon pump your body with enough omega-3 fatty acids to lower blood pressure and LDL cholesterol and boost your high-density lipoproteins.

Olive Oil

Powerful antioxidants present in olive oil decrease the low-density lipoproteins in your system. Extra-virgin olive oil is most effective.

Almonds

Almonds are a great source of plant sterols, which impede your body’s absorption of cholesterol. (But, don’t overdo it because they’re also crammed with calories.)

Avocados

Unsaturated fats in avocados augment your body’s level of high-density proteins and lower the risk of diabetes and heart disease.

Blueberries

Blueberries contain copious amounts of pterostilbene, a compound that is known to effectively cut cholesterol. Eat all you like!

Pistachios

Pistachios are loaded with selenium, an antioxidant that prevents coronary artery disease.

Walnuts

Walnuts contain a plentiful supply of polyunsaturated fatty acids, which help lower cholesterol and maintain the healthy, elastic texture of blood vessels.

Tuna

Like salmon, tuna is full of omega-3 fatty acids, which reduce levels of low-density lipoproteins and triglycerides. (Be sure to buy from sustainable sources.)

Apples

An abundant source of both soluble and insoluble fibers, an apple a day really can keep the doctor away by lowering cholesterol, preventing arteries from hardening and protecting your body against heart attacks and strokes.

Brown Rice

Whole brown rice contains oils that reduce your body’s cholesterol level, not to mention its profusion of fiber and magnesium.

Cinnamon

Treat yourself to a teaspoon of cinnamon each day to decrease the amount of low-density lipoproteins and triglycerides in your system.

Grapes

To resist mold, grapes naturally produce flavonoids. This multi-purpose compound also prevents platelet clumping and free radical damage in LDL cholesterol.

Strawberries

Antioxidants present in strawberries cut low-density lipoproteins and keep them from oxidizing, a process that makes this type of cholesterol even more damaging.

Broccoli

Like oatmeal, beans and apples, broccoli is plentiful in soluble fiber, which does wonders for high cholesterol.

Hazelnuts

The monosaturated fats found in hazelnuts reduce LDL cholesterol and protect against coronary artery disease.

Sunflower Seeds

Like almonds, sunflower seeds are a rich source of plant sterols, which block cholesterol.

Whole Grain

Take your pick: whole grain bagels, waffles, bread, muffins, crackers, pancakes, seasoned popcorn (no butter), or cooked whole grains like amaranth and quinoa and more decrease the risk of atherosclerosis and heart disease. Ingesting 5 grams or more on a daily basis should do the trick.

Beans

Packed with vegetable protein and soluble fiber, dishes like hummus and bean soup, dip or salad keep high cholesterol at bay.

Garlic (shown at top)

In addition to preventing blood clots and killing fungi and bacteria, the chemical allicin found in garlic can help lower your cholesterol. But, you might want to keep some breath mints on hand.

The bottom line? More plants! Eating lower on the food chain is just as good for you as it is for the planet.

P.S. Don’t forget to make organic, local, seasonal choices when possible.

Source: wikipedia

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Conservation of fossil fuel, reduced methane emissions, less water waste – now saving your eyesight can be added to the list of reasons to give up red meat.

Researchers at the Centre for Eye Research, part of the University of Melbourne Department of Ophthalmology in Australia, say they’ve found a link between age-related macular degeneration (AMD), the leading cause of vision loss, and the frequent consumption of red meat.

Their study in the American Journal of Epidemiology found that people who ate red meat 10 times a week (compared to those who ate red meat five times a week) were nearly 50 percent more likely to develop AMD in old age.

Between 1990 and 1994 Dr. Elaine Chong and her colleagues followed 6,734 people between the ages of 58 and 69 who were living in Melbourne, Australia. When the study ended, between 2003 and 2006, the researchers did retina exams to evaluate signs of AMD. The results yielded 1,680 cases of early AMD and 77 cases of late AMD.

A news flash for those of you who just can’t give up meat: the study also yielded that those who ate chicken at least three times a week were 50 per cent less likely to develop AMD.

Image: tibchris

Sarah filled us in on the details about escarole earlier this week. I love escarole because it’s crunchy and refreshing like lettuce when served raw, but it has a little bit of bitterness to keep things interesting – though not as much as some greens. It’s equally at home braised or sautéed with beans, bacon or sausage for a hearty winter meal.

Here’s a recipe for a wonderful salad that you will be happy to eat all winter long and even into spring.

Escarole Salad with Oranges and Spiced Pecans

Serves 6

You’ll need:

1 pound tender, organic escarole leaves (1 large head)
3 organic navel oranges, peel and pith cut off, sectioned
1 tablespoon finely chopped shallot
2 tablespoons lemon juice
1 tablespoon local honey
2 tablespoons white wine or champagne vinegar
7 tablespoons mild flavored vegetable oil
Salt & pepper to taste
1 cup spiced pecans

To make:

Wash and dry the greens and place them in a large bowl with the orange sections. Set aside.

Combine the shallots, lemon juice, honey, and vinegar in a small bowl. Pour the oil in slowly while whisking until the dressing is well blended. Season with salt and pepper.

Toss the greens and oranges with the pecans (you may want to reserve some to garnish the plated salads) and the dressing. Taste and adjust salt and pepper. Serve immediately.

Recipe Copyright 2009 Vanessa Barrington

Image: Health