Meatless March

A friend posted on social media about making " Crispy Rice Paper Dumplings " (El Mundo Eats) and they looked tasty, so I gave them a whirl. I pre-cooked fresh button mushrooms rather than using dried shiitakes, and I threw in a small amount of lemongrass that was languishing in my produce drawer. Most importantly, I skipped the meat, since I am largely vegetarian for environmental reasons. The Guardian's "Down to Earth" newsletter this week offered reminders about why it's a smart move to forego meat (and other food products from livestock). For example, "in terms of greenhouse gas emissions, even the best beef is seven times worse than the worst tofu," wrote Damian Carrington. By "best" and "worst" he was referring to the degree of sustainability in the way the food is produced and transported. So, bypass the meat. My dumplings were plenty flavorful without it.  They were, in fact, as good as they looked in my friend's post

Happy Vegan Vednesday to those who celebrate it! I have now twice made " Crispy Sheet-Pan Noodles With Glazed Tofu " (NYT Cooking; subscription required). It's a good vegan recipe, so you're doing the Earth a solid favor, but do yourself a solid, too, by doubling the sauce.  I used gluten-free noodles As a lover of leftovers, I am sad to report that this dish loses some magic in the reheating, so serve it for some friends, and then you won't have leftovers. I love leftovers because they save me from cooking new meals, but also because food waste represents 1) a waste of all the energy and resources that went into producing the food, and 2) needless greenhouse gas emissions. I minimize food waste in the following ways: I plan a week's worth of dinners at a time, putting them on my calendar with a link to the recipe. I don't follow the schedule religiously, but it is a guide for what we can eat on what day. I order the groceries I need to make those meals. L