Yum, food. As I was derelict in my previous post, I am now providing you with a lentil recipe. With winter vegetables, no less (and admittedly a few additions). But first I have a bunch of fun things to share, since I’m on all these mailing lists and come across a variety interesting articles that I think you’ll enjoy.
There has been a considerable interest lately in the increasing power of women in agriculture: globally in the face of climate change, in sustainable ag generally (something to do with a nurturing spirit? Although I reject the concept that that has to be a feminine trait), and overall in the food and farming sector. This is partly because women tend to be better at collaboration, which is increasingly important to the new economy, and especially in this emerging field. And partly because the world may be changing. Slowly. Go ladies!
Related to the new economy: can farms be a part of it (think Uber for farm storage)? And to new stuff in general: what about printing 3D crackers (although I don’t quite understand how this is different from making actual crackers).
More related to this recipe: if you need another incentive to eat less meat, here’s a fun video about water use in food, from Grist. And finally, a shoutout to Montana, and growing awesome heritage lentils. Lentils are great for ecology, since they fix nitrogen in the soil, but are also packed with protein. The article also includes a lentil recipe, so… get cooking!
This recipe is vegan, gluten-free, paleo (I think? I don’t know much about paleo, to be honest), what have you… but the tahini keeps it nice and creamy. Fresh, interesting, filling, and tasty—do you need another reason?
Warm winter lentil salad (this makes a lot, so you have it for lunch) 2 cups cooked green lentils, or 1 cup dry 4 or more carrots 4 large beets, or more smaller ones A head of garlic Olive oil and salt A leek or two, or an onion Other greenery (bok choy, spinach, kale, etc) Dressing: Tahini (a large spoonful) Olive oil (2 large spoonfuls) Apple cider vinegar (a small spoon) Coconut butter, if you have some (a small spoon) Turmeric Salt Fresh orange juice, if you have it
Chop up carrots and beets—I pretty much quartered both of them (I like long carrot pieces). Drizzle with olive oil, sprinkle with salt, and roast with garlic cloves until soft and getting caramelized, at least 30 min at 350ºF or so (turn over with a spatula a couple times). Watch the garlic cloves—they burn faster than the veggies. While the veggies are roasting, cook the lentils, if you haven’t already (cover with at least an inch of water, bring to a boil, then simmer until soft. Drain as necessary). Chop up the leeks or onion (slice onion lengthwise to have it hold more body) and sauté briefly until soft. Chop up greens, if needed.
Stir together dressing ingredients (mine got a little curdled, but still tastes good, so don’t worry about it too much). Taste, adjust, and thin with water if needed. Toss lentils, carrots, beets, whole garlic cloves, greens, and leeks together, and then mix in dressing.
Best served slightly warm or room temperature, although it is also good cold.