Wow. What a week. The Boston Marathon bombing (which continues to unfold as I type this post), the explosion in West, TX, and then storms/flooding in our area. Sure does put our “problems” into perspective, doesn’t it? While this very wet, gray, cold weather is not fun, I find it hard to complain when I look at the big picture. The folks in Boston and West, TX need our prayers. Don’t forget about them.
As I mentioned in my last food post, I was able to get caught up on my stack of unread magazines recently. While flipping through the April/May 2013 issue of Vegetarian Times, I was excited to see a story featuring several vegan recipes from Mark Bittman’s new book, VB6: Eat Vegan Before 6:00 p.m. to Lose Weight and Restore Your Health … for Good. In the article, Bittman said,
“It’s increasingly convincing, that a plant-based diet is the way to go.
Denying this is almost as crazy as denying climate change.”
This, coming from the food writer who adopted a partially vegan diet several years ago when faced with the medical directive: adopt a vegan diet or go on medication. Bittman was overweight and pre-diabetic. So he shifted the focus of his diet to vegetables, fruits, and grains, following a strict vegan diet and eliminating processed foods for most of the day, then eating the foods he simply couldn’t give up forever only after 6 p.m.—and (mostly) in moderation. While some true vegans (whose entire lifestyle–not just their diet–is vegan) will likely scoff at this plan, I think it’s a great compromise for those who have considered a vegan diet, but fear it’s too unfamiliar or difficult.
Not only is Bittman’s vegan, gluten-free Chickpea Ratatouille recipe delicious, but it’s also very easy. It lends itself to variations, such as subbing roughly chopped greens (such as kale or escarole) for the eggplant or zucchini, and changing up the fresh herbs. I had a container of sliced mushrooms that were on the verge of going bad, so I threw those in as well.
The combination of chunky vegetables and chickpeas is hearty, satisfying and rich in flavor. Not to mention, the vibrant colors create an appetizing plate. Each serving boasts 15 grams of protein and 18 grams of fiber! If you are trying reduce your oil intake, you could try using just 1 tablespoon of olive oil, then adding in a half cup or so of low-sodium vegetable broth half-way through the roasting process.
Also in the magazine article, Bittman’s recipes for Now-or-Later Vegan Burgers, Roasted Vegetable Sandwiches with Zesty White Bean Spread and Lentil Salad all look amazing! Can’t wait to give them a try.
On a completely unrelated note, I thought maybe we could all use a laugh. This “Ship My Pants” Kmart ad has been floating around the web. Every time I see it, I crack up.
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