Food and cooking tips

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.


Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.


Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.





Walnut & Mushroom Roast Recipe
Walnut & Mushroom Roast Category Vegetarian Recipes 
Views 33 
Ratings 0 
Ingredients And Procedures

1 sm Onion

1 c Mushrooms

1 tb Vegetable oil

1/4 c Walnuts

1/4 c Sunflower seeds

1/3 c Soymilk

1 c Whole wheat breadcrumbs

1/8 ts Sage

1/4 ts Sweet basil

Sea salt; to taste --------------------------------CREAMY GRAVY-------------------------------- 1/8 c Rolled oats

1/3 c Warm water

1 ts Vegetable oil

1/2 ts Yeast extract

-- (or more to taste) Chop the onion and mushrooms finely. Saute over low heat in the oil for about 3 minutes, until tenderized. Chop the walnuts coarsely. Grind the sunflower seeds finely. Add all the rest of the ingredients to the onions and mushrooms, and mix well. Transfer to a greased baking dish and bake in a 350 F (180 C)/ Gas Mark 4 oven for about 45 minutes. Serve with Creamy Gravy (see recipe below) if desired and seasonal vegetables. CREAMY GRAVY: Put the oats, water and oil in a liquidizer and blend thoroughly. Pour the mixture into a small saucepan and heat gently, stirring constantly until it has thickened. Stir in the yeast extract. If the mixture is too thick add a little more water. (N.B. This can be made earlier and reheated when serving the roast.) From: The Single Vegan - by Leah Leneman Typed for you by Karen Mintzias

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: