Not sure how this idea will go over on this board but will give it a try, anyway!
Most of us here KNOW the importance of eating McD style to get and stay healthy. Plus, a good number of us here know how eating plant-based is good for the planet (less polution, less water usage/waste, less methane, less other global warming gases, fewer trees cut down to create pasture land or fields to raise food for livestock, etc.).
Now, how about lets taking all of this a step further and find/list ways to PREPARE our plant-based diet in more EARTH-FRIENDLY ways!
Of course, some of us use solar cookers whenever possible. That is one very good method of earth-friendly cooking.
OTHER ways are to reduce the amount of cooking time, the amount of energy used, and/or the amount of HEATED water that will be dumped out and WASTED once the food cooked in it is done.
Here is a recipe recently created by my HUSBAND that illustrates what I mean by the "wasted heated water". (He has been forced to do the cooking while I have been laid up with a physical injury. Don't be concerned, will soon be as good as new.)
My Wonderful Hubby's
EASY, DELICIOUS, and EARTH-FRIENDLY PASTA
Usually, pasta is cooked separately from the sauce. Then the cooking water is dumped -- wasting energy and water. My husband's pasta recipe turns out delicous and the pasta (we most always use spirals) does not disintergrate. Plus, I eat what little is leftover (if any is leftover
) the next day for lunch COLD to prevent wasting energy reheating it -- and it is DELICOUS cold, too!
* 1 approx. 30 oz. large can of dice tomatoes in juice, NOT drained
* 1 approx. 15 oz. can of beans of choice, drained or not -- (depending on what you prefer)
* 1 apporx. 15 oz. salt-free corn kernals, NOT drained
* The small amount of water used to rise out all of the food from these cans
* Any seasonings you like -- (Italian seasoning or chili powder or none, etc.)
* 2 to 3 cups "sturdy" egg-free whole wheat pasta -- (such as spirals or macaroni -- but NOT angel hair spaghetti!
Place the tomatoes, beans, corn, the "cans' rinse water", and seasonings in a large pot, cover, and let come to a boil. Add the pasta, stir, let return to a boil and let boil about a minute, TURN OFF stove, stir again, wait a few seconds and then cover. (Be careful to NOT let the pot bubble over right after covering it.) Let the pot sit covered on the eye for 20 to 30 minutes and then serve. Serve as is or with a sprinkling of vegan nutritional yeast. YUMMMMMMM!
Adjust the amount of pasta to control how thick or thin you want the resulting "sauce" to be. You may need to do a little experimenting with the porportions of the dry pasta used to the amount of liquid used in order to finetune this recipe to your liking.
ALSO, this recipe will work fine in a six-reflector Sun Oven solar cooker. After the pasta is stirred into to the boiling hot tomato-veggie mixture, quickly cover the pot and close the cooker and let it sit between 30 to 60 minutes depending on how bright the sun is.
Happy McDougalling, everyone!