Today is Earth Day.
What could be better than a day dedicated to reminding us to care for the very planet that cares for us?
This makes us think about what can we do to make a difference? Obviously, we can walk or bike instead of driving, turn off lights in empty rooms, lower our thermostats in the winter, etc.
What about food?
- We can buy food that is sustainably raised. I look for organic, bio-dynamic and sustainable labels on my food when I can. I shop at Farmer's Markets whenever possible to meet the farmers who are growing my food.
- I look to the Environmental Working Group's Dirty Dozen and Clean 15 to inform my purchases about pesticide loads in produce.
- I eat a plant-based diet. According to the Food and Agriculture Organization of the United Nations, "According to a new report published by the United Nations Food and Agriculture Organization, the livestock sector generates more greenhouse gas emissions as measured in CO2 equivalent – 18 percent – than transport. It is also a major source of land and water degradation."
When I'm busy, I love to throw together a nourishing delicious soup that can feed us for dinner and get packed in thermal containers for lunches over the next day or two.
This one is a variation of a dish I make all fall, winter and spring. This week, I used pre-chopped veggies from Trader Joe's, other times I use what's plentiful at the Farmer's Market.
|Top your thickened soup the next day with fresh tomatoes.|
Throw Together Rice and Bean Soup (vegan, gluten-free, food allergen free)
Makes approximately 10 servings
- 5 cups chopped vegetables (carrots, cabbage, broccoli, celery, green pepper, red pepper, etc.)
- 1 onion, diced
- 1 15-ounce can cannellini beans, drained and rinsed (or 1 3/4 cups cooked beans)
- 1 1/2 cups brown rice
- 2 vegan gluten-free bullion cubes
- 1 28-ounce can crushed tomatoes
- 8-10 cups water (depending on desired thickness)
- Combine all ingredients in a large stockpot .
- Bring to a boil.
- Reduce heat and simmer 45 minutes, or until rice is cooked.
- Soup will thicken as it sits. Eat it as a stew the next day or thin with more water.
- Refrigerate uneaten portions for 3-4 days, or freeze for 3 months.
This recipe was shared with Allergy Free Wednesday!
My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.