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An addictive snack or side dish. Plantains look like large green bananas but have a higher starch content and milder taste. Ripe plantains are yellow with black patches and may appear bruised. To peel a plantain, first cut off the ends, and then make five lengthwise slits in the peel, trying to avoid cutting deeply into the flesh. Lift up the tip of the peel and run your thumb along one of the slits, pulling back and removing the peel.
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This entree goes well over bean or rice thread noodles (to “cook,” soak noodles for 10 minutes in hot water). Use gluten-free tamari instead of soy sauce for GF kabobs.
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Serve atop cooked millet or quinoa.
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Use a toothpick to create two holes in each cherry tomato; this helps the marinade to flavor the insides. Soak bamboo skewers for 30 minutes before using to avoid burning. Serve these veggies alongside grilled tofu and seafood, or as a side dish with pasta. For a gluten-free version, swap GF tamari for the soy sauce.
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A savory, herb-laced rub adds a delicious element to fresh-picked corn on the cob.
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James Cameron, the director of Titanic, Avatar, and Terminator, founded a school with his wife—which aims to go vegan.
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NVL Editor Anna Soref spends a few minutes with the owner of Navitas Naturals, Zach Adelman, to find out what yacon, maqui, mulberries and hemp can do for your health and how the heck to incorporate them into your diet—it’s easier than you think…
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This week, Lexicon of Sustainability explores the word “biodiversity” as part its Food List project.
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In honor of National Pollinator Week, it’s time to not only celebrate the pollinators that are so essential to our collective well-being, but also take action to save them.