1 C Black Lentils
1 C Quinoa
5 1/2 C Vegetable Broth
1 Clove Garlic Chopped
Bring Lentils, spices and 2 1/2 C Broth to a boil in medium sauce pan
Cover and simmer 15 minutes
Add remaining broth and quinoa and bring a boil
Cover, lower heat and simmer 15-20 minutes until water is almost absorbed
Let sit 5 minutes
Serve topped with sour cream and cheese
Recipe created by Meg 2/16/07
The folks over at Ethicurean.com came up with this digest of the things that have happened with food this week. Pretty interesting stuff, especially the Peter Pan peanut butter one.
Slaughterhouse live: An excellent piece by AP writer Roxana Hegeman goes inside the world’s largest slaughterhouses, where worker injuries are common and as a result, movements to unionize are once again popular. Interviews with immigrant workers reveal new facets to their plight. Associated Press
Salmonella outbreak in peanut butter : ConAgra is recalling jars of Peter Pan and Great Value peanut butter due to salmonella contamination that has sicked 300 people since August. Yes, since August — god forbid anyone ever targets the U.S. food system deliberately. Associated Press
We have to eat them to save them: Ever heard of a bagot goat, a lop pig, or boreray sheep? We hadn’t either. But there’s a movement afoot to prevent these rare U.K. breeds from going extinct. The Independent (UK)
continue reading at the Ethicurean.com
This article comes from the IndianTimes. It discusses how vegetarian Indians are influencing popular tourist destinations to include vegetarian restaurants and other other such accommodations. As we know, India as a country, has the largest percentage of vegetarians in the world, so it’s not surprising to see a story like this.
Global tourism trade is becoming sensitive to the needs of Indians travelling globally. The lack of vegetarian or Indian food seems to be deterring or holding back Indians from travelling to some of the most popular tourist destinations.
A large percentage of Indians are vegetarians, and even for non-vegetarians, the food that is usually plentiful and cheap in many parts of the world may not be very palatable for an Indian. Outbound tour operators in India realise this and even take Indian cooks with large groups.
Earlier, tourism boards of various countries did not consider the lack of Indian food as a major deterrent because Indians were not large spenders. Nor were Indians a major proportion of tourists travelling to their countries. Today the number of Indians travelling out of India is rising every year. And, Indian travellers are among the top ten spenders as a nationality in countries like Singapore and Malaysia.
Tourism boards have realised that the non-availability of vegetarian food, or Indian cuisine can be a real showstopper. Cox and Kings director contracting Karen Anand says: “Tourism boards are sensitive to the Indian travellers preference for vegetarian food. click here to continue
I sometimes forget about the whole kid thing. Not having any of my own…it’s pretty easy to do I guess. Putting that aside, there are a lot of healthy children that are vegetarians and vegans and I will eventually profile this. The article listed below is for organic baby food. It’s just regular food without all the preservatives, pesticides and grown without the use of fertilizers. It’s also a growing industry.
Organic food costs more, but sales are booming–up to $15 billion a year. And it’s not just for grown-ups–there’s organic baby food, too.
Consumer Reports says going organic for your baby is a good choice. Baby food is usually made from condensed fruits and vegetables. This means that the pesticide residue can sometimes be concentrated as well. So you’ll get higher levels than in regular food.
In fact, studies have shown that children who eat organic food have lower levels of pesticides in their blood than children who eat regular food. And Consumer Reports says pesticides can pose a bigger risk for children than for adults.
continue reading at Consumer Reports
10 Tortillas (flour, wheat, corn, etc.)
5 Large, Ripe Tomatoes
4oz Canned Jalapenos
4 Cloves Garlic
1 t Pepper
2 Medium Sized Onions
1T Crushed Red Pepper
2 Medium Sized Yellow Squash Cut Into 1/4" Pieces
1 14oz Can Black Beans (drained)
1 Package of Extra Firm Tofu (crumbled and drained)
1C Shredded Pepper Jack Cheese (can use chedder, jack, etc.)
In food processor, combine tomatoes, 2 cloves garlic, jalapenos (with juice), sugar, salt and pepper. Process until smooth and set aside.
Make Enchilada Filling:
Saute Onions with remaining 2 cloves garlic and spices. Cook over medium heat 5 minutes.
Add Squash and Saute another 5 minutes.
Add Beans and Tofu and cook another 10 minutes.
Season with additional spices, salt & pepper to taste.
Spray 13"x9" Baking Dish
Warm Tortillas one at a time and drop 1/4C-1/2C filling and roll tightly
Place in Dish with no space between
Cover with sauce
Sprinkle additional cheese on top if desired
Bake at 400 for 30 minutes covered with tin foil
Remove tin foil and bake additional 15 minutes until bubbling
Recipe created 2/9/07 by Meg
I found this site where people can share and discuss all kinds of things related to vegetarianism. I thought about including a message board on wannaveg, but after seeing this site http://www.veggieboards.com/boards/ I think they do a fine job of it. Take a look when you get a chance, there are a bunch of good topics.
This is an ad from 1954 exclaiming that DDT is good for you, for the farm, the household, for everything! Although DDT is no longer used as a pesticide, there are many other nasty chemicals still (more than ever) used in our food. Today this picture/statement is laughable, but this was only 60 years ago….what will we be laughing at 60 years from now? The fact that we use millions of tons of chemical fertilizers and pesticides to produce food, or eat products from cloned animals or eat foods ladened in trans-fats and sugars demonstrates a serious problem with our food system. Understanding where our food comes from is one of the most important pieces to staying healthy today. Saying "my food comes from the grocery store" unfortunately doesn’t cut it. I’m not saying never to eat out again or quit eating donuts, but everything in moderation and the bulk of our diet should come from whole, locally sourced foods.
This comes to us from lime.com. It’s a very simple guide on when to go organic…and when to skip it.
Organic apples, peaches, bell peppers, strawberries, imported grapes, spinach, lettuce, potatoes, carrots, milk and other dairy products, meat, poultry, baby food, any food that you very eat often.
Conventionally-grown broccoli, bananas, frozen sweet peas, frozen corn, asparagus, avocados, onions, and seafood (there are no standards for organic seafood.) Also, breads, pastas, chips, oils, and other processed foods may not be worth it, considering that they generally contain both organic and non-organic ingredients.
This comes from Popular Mechanics magazine,
Written by Ian Christe, published in the March 2007 issue
Who needs animals? It’s only a matter of time before lab-grown meat turns into the oink-less BLT.
It sounds like a sci-fi nightmare: giant sheets of grayish meat grown on factory racks for human consumption. But it’s for real. Using pig stem cells, scientists have been growing lab meat for years, and it could be hitting deli counters sooner than you think.
Early attempts produced less-than-enticing results. Then, in 2001, scientists at New York’s Touro College won funding from NASA to improve in vitro farming. Hoping to serve something, well, beefier than kelp on moon bases and Mars colonies, the scientists successfully grew goldfish muscle in a nutrient broth. And, in 2003, a group of hungry artists from the University of Western Australia grew kidney bean-size steaks from biopsied frogs and prenatal sheep cells. Cooked in herbs and flambéed for eight brave dinner guests, the slimy frog steaks came attached to small strips of fabric — the growth scaffolding. Half the tasters spit out their historic dinner. (Perhaps more significant, half didn’t.)
Today, scientists funded by companies such as Stegeman, a Dutch sausage giant, are fine-tuning the process. It takes just two weeks to turn pig stem cells, or myoblasts, into muscle fibers. "It’s a scalable process," says Jason Matheny of New Harvest, a meat substitute research group. "It would take the same amount of time to make a kilogram or a ton of meat." One technical challenge: Muscle tissue that has never been flexed is a gooey mass, unlike the grained texture of meat from an animal that once lived. The solution is to stretch the tissue mechanically, growing cells on a scaffold that expands and contracts. This would allow factories to tone the flaccid flesh with a controlled workout.
continue reading at Popular Mechanics
It really looks like it’s going to happen. Beginning soon we may start to see meat and milk from cloned animals at our dinner table. One of the issues that remains is whether or not the USDA will require special labels to be put on products containing cloned animal products. The likely answer is "No," there will not be a requirement to label these products.
There are several questions that I have concerning this whole business of cloning. The first one that really stands out is, why do we need to do it? The countries and companies that have this level of advanced technology are also the countries and companies that have the most meat production and consumption. It’s not like these countries/companies are cloning animals to send food to poor countries. Don’t we already have enough meat and dairy products?
You may say "Oh well, I will just buy organic milk and meat." Good point, as we saw in the article ‘what does "USDA Organic" mean,’ this is a way to avoid eating food from cloned animals. But…wait just a minute, although the USDA mandates that bio-engineered foods can not be labeled organic, it makes no reference to the offspring of cloned animals (progeny). Even if we rely on the "organic" label to "protect" us from eating meat from cloned animals, there is no way to keep up with the bloodlines of animals. Animal factories have thousands of animals on their "farms" and there simply isn’t a way to track them all. Some recent studies have shown that progeny from cloned animals may already be in our food system.
The facts show that cloned animals have a significantly shorter lifespan than their un-engineered counterparts. You may say "Who cares, food animals only have to live long enough to reach slaughter weight." This again is a good point. Even though cloned animals may have a shorter lifespan, they do in-fact live long enough to reach slaughter weight. But, postmortem autopsies are showing that these animals are dying early from pneumonia, liver disease, cancer and a lower level of antibody production. 1 Needless to say, I certainly don’t want to put products from these animals into my body…do you?
You may say "All hope is lost, there’s nothing I can do." -Yes you can, the FDA is taking public comments until April 2007. The most important thing that you can do is make yourself heard where it can make a difference…
Send letters and emails to your State Congress and Senate Representatives. Tell them that this process in unacceptable to you.
Use this link to send your comments directly to the FDA. Remind them that they have a responsibility to maintain the integrity of our food chain.
FDA Comments OR… Use this link to fill out a "pre-written" letter and submit it directly to them. Democracy in Action