by Jay Mallin, Eco-Action Team
There’s a malicious rumor out there that vegetarian eating is “healthy.” Everyone knows we Americans don’t like healthy. It conjures visions of everything we didn’t like to eat when we were kids, all mashed together in a mess of a wilted vegetable garden right there on our dinner plates. Yuck!
Well it ain’t so. There’s no particular reason vegetarian food has to be healthier than other food. This week’s recipe is a clear example. While Cuban black beans tend to favor ingredients like cumin, oregano, and garlic, this recipe looks to other regions of the Caribbean and Africa to feature ginger and coconut milk. Plus coconut oil. It’d be off the mark to say that this oil contains saturated fat, because really it consists of saturated fat.
But before we go to the recipe, a little admission. Yes, veggie eating, on average, is better for a number of health concerns than being omnivorous. A few years ago the Medical Journal of Australia took a look at the fear that vegetarians do not get enough protein, or the right sort of protein. The article surveyed the science and found these concerns are unjustified, little more than dietary urban legend. Then it went on to note: “there is increasing evidence that consuming protein from plant rather than animal sources may, in fact, be one of the reasons why vegetarians generally have a lower risk of overweight, obesity and chronic disease.” So there it is.
With no further ado, please enjoy this week’s eco-friendly vegetarian recipe: Vegan Coconut-Ginger Black Beans