How Our Food Choices Affect the Environment

 

We just had a terrific presentation by Suzanne Dragan about the benefits to the world

environment of a vegetarian diet, or, at the very least, reduced meat consumption.

She reviewed all the ways that massive animal fat production costs us our green spaces,

our fresh water and air, and lastly our health.

 

She talked about the value of plant based foods, going organic, and buying locally.

 

Afterwards, our co-chair Eric served samples of two vegetarian dishes which are the

specialty of his wife Nancy. We all had portions of a lentil and onion sauce over

a bed of rice mixed with kale, and a dish of roasted garlic, cauliflower, and broccoli

over angel hair spaghetti.

 

In other words, we walked our talk!

 

For the lentil dish:

 

Boil one cup of green lentils till soft, drain, put aside.

Very finely slice one medium sweet white onion by halves.

In a large frying pan, put two tbsp. olive oil and two or

butter. Sauté the thin onion slices till slightly brown (8-10 min.)

over medium heat. Add 1/2 cup whole milk and 1/2 cup vegetable

broth. Simmer with a dash of salt and pepper till bubbling.

Add 1/2 approx. of chunky peanut butter and stir gently till

dissolves into a thick sauce-like consistency. Add chopped

cilantro or parsley. Season to taste and serve over just about anything. 

 

For the roast garlic-cauliflower-broccoli;

 

Cut sprigs of broccoli and cauliflower into quarters after rinsing thoroughly.

Add an entire head of garlic per 8 oz. of the above. Add onion powder and or salt, 

drizzle olive oil on top of the mixture. Transfer to baking pan and add to preheated

400 deg. oven (or toaster oven). Roast for 18-20 min, stirring halfway until lightly

scorched (a bit crunchy). Add minced cilantro or parsley, and serve on top 

of angel hair spaghetti