BeanDiet

I found this on the Treehugger blog.

I know, I know, cooking at home is a hassle. It requires meal planning, grocery shopping, then cooking and some type of cleaning up. But it's WORTH IT. Not only do people who cook weigh less (like way, way less) and tend to be oodles healthier, they live longer and take less time to die - in contrast to so many Americans who have chronic disease in their midlife.

Who in the world convinced us that we could have it all? And why did we believe it? You can't take shortcuts and expect them not to catch up on you. Especially when you're talking about your health. YOUR HEALTH.

One more thing. I am a total princess and would love to have maids and butlers wait on me all day long. Sometimes I feel like so much of my time is devoted to purchasing, cooking and consuming food that I despair starting another grocery list. I'm no better than anyone else. But once I push past the princess-ness, it feels good, really good. I actually like figuring out what recipes I'm going to try, making my list and shopping (I love running into people at the store). And most shockingly, I find cooking to be asthetically pleasing, calming and dare I say, artistic? I also love to share what I've made with friends and aquaintances, allowing me to get to know them better.

So don't let this crazy fast-paced culture we live in rob you of one of the most basic pleasures in life: food. And your decision will pay you back. I promise.

With that said, it would be unfair for me not to post a new recipe I tried tonight and found surprisingly tasty. It's from the cookbook, Moosewood Restaurant Cooks at Home.

North African Couscous Paella

Cooking time: 20 minutes (FYI: I highly suggest doubling this recipe so you'll have lots on hand throughout the week)

2 TBSP vegetable oil
1/2 cup chopped red bell pepper
4 scallions, chopped (about 1/2 cup)
2 garlic cloves, minced or pressed
1 tsp ground coriander
1/2 tsp tumeric
pinch of cayenne

2 cups hot vegetable stock or hot water
3/4 pound baked flavored tofu, cut into 1/2 inch cubes
1 cup fresh or frozen green peas
1 cup whole wheat couscous
1 TBSP margarine or butter (I use Earth Balance)
salt to taste

Heat the oil in a 2-quart saucepan. Add the peppers, scallions, garlic, coriander, tumeric and cayenne, and saute on medium heat for 3-4 minutes, stirring occasionally. Stir in the water or stock. Add the tofu and cook for anotehr 3-4 minutes until the tofu is hot. Stir in the peas and cook for another minute. Mix in the couscous and the margarine or butter. Cover, remove from heat, and let stand for 5 minutes. Add salt to taste.

Finally: the "Turn Back the Clock Challenge". I challenge all you readers to eat out less - precisely half the amount you eat out now - for one month. Find a good vegan/vegetarian cookbook or two, and get on it. Then post your experience on this blog! You can do it. YOU ARE WORTH IT.