Carbon-Conscious Cooking - Book - Page 14
Staples
1 tofu
A tasteless medium that will take on any flavor you add to it. Especially tasty in Asian
cooking, but also weirdly useful in ice cream or garlic knots!
2 lentils
In my opinion, the superior legume. No soaking time needed, just boil away for 20
minutes! Fibrous, protein-packed, and a blank canvas for any flavor you add.
3 beans
All beans, black, kidney, pinto, butter, cannellini, are essential to meatless cooking. You’ll
find beans in a number of cuisines, everything from Mexican to Indian.
4 chickpeas
Also known as garbanzo beans, these little legumes are also quite versatile. Hummus,
falafels, anything Mediterranean, you got it! An easy addition to salads or pasta, too!
5 sourdough starter
The carbon footprint of commercial bread is often overlooked, but the carbon
footprint of plastic packaging and commercial yeast add up quickly. Keep your starter
alive and use it as a natural leavening agent for European breads— and the wild yeast
will boost your health!
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