Vegetating with Leslie: Now That's Just Peachy Keen(wah)...

"I did not become a vegetarian for my health.  I did it for the health of the chickens... " Isaac Bashevis Singer

I am vegetarian for spiritual reasons, not for my health.  Coincidentally it turns out there are health benefits to eating a more plant based diet.

I will concede that meat eating is not a detriment to health if the meat is from animals raised in a healthy, natural environment on species-appropriate organic food; however, the requirement that meat come from healthy, organically raised animals introduces additional arguments for vegetarianism: cost and availability.

In some locales, it is hard to find organic grass fed meat.  If it is available, it may be cost-prohibitive.  Vegetarianism is cost-effective.  A family of four can enjoy a healthy dinner based on $1.00 worth of dried beans or quinoa. Dried beans are widely available and store without using excess energy.  Quinoa is increasingly available in supermarkets and, like beans, is stable on the shelf.

That plant based protein sources are healthy, inexpensive, widely available, and don't require expensive refrigeration makes them an ideal choice not just for vegetarians or people concerned about health or the environment -- but for the budget-conscious.  

Frances Moore Lappe, in her best-selling Diet for a Small Planet (1971), makes the point that vegetarianism is not only good for the physical environment but is the ethical choice for society.  Requiring far less of the earth's resources, vegetarianism ensures all can have food to eat.

What if "Beans on Every Burner" were our national goal...Chickpea Chuckles replaced Hostess Ho-Hos on snack shelves, and "Peachy Keen(wah)" were the entree of choice?

Peachy *Quinoa (pronounce: Keen-wah)
2 TB Extra Virgin Olive Oil
1/2 Large Spanish Onion
1-2 Peaches, cut up (2 Cups)
1/2 Cup Dried Cherries
1/4 Cup Slivered or Sliced Almonds
1 Cup Quinoa
1/2 TSP Salt
1.5 TSP Cinnamon
1/4 TSP Hot Paprika

Directions
Saute minced onions in olive oil until onions are caramelized.  Add almonds and saute a few moments more.  Cut up peaches and dried cherries, and add to saute.  Add Quinoa and water with salt, cinnamon and hot paprika.  Bring mixture to a boil, lower heat to simmer, and cover.  Cook for 15 minutes or until water is absorbed.

Variation: For Savory Quinoa, replace cinnamon and fruits with 1 TSP minced fresh garlic and  TSP cumin.  Chop 1-2 cups spinach or kale and add to top of pot just before end of cooking time.  When Quinoa is finished, stir in spinach/kale.

Either version of Quinoa can be served with roasted veggies.  In my Cafe, I like to use Brussels sprouts and butternut squash.

Healthy, happy eating!

*Quinoa was originally grown in the Andes.  A gluten-free seed, it has a delicious, nutty flavor, is a complete protein and is a good source of B-vitamins, iron and dietary fiber.