We are all a little weird and life’s a little weird, and when we find someone whose weirdness is compatible with ours, we join up with them and fall in mutual weirdness and call it love. Dr. Seuss
I like big butts and I cannot lie. I also like chicken, cows, fish, rabbits, and yes, the occasional turtle. And don’t even get me started on all the other animal products such as eggs, milk, cheese (so. much. cheese.), bone marrow, and lard. I’m a hedonist when it comes to food, and I have the gluteus maximus to prove it. If the average carnivore eats more than 11,000 animals in their lifetime, I am doing my best to be the leader of the pack.
Environmentalists, however, believe it's time to think of waste as well as taste because each of these animals requires vast amounts of land, fuel, and water to reach the plate. Being vegetarian or vegan isn’t just about furry little animals anymore. The world is serious about the environment, and, reluctantly, we can no longer ignore the connections between animal farming (and farting) and carbon emissions. After spending the last six weeks in England, it seems like Europeans are light years ahead of us when it comes to being responsible for our own carbon footprint. While Americans have done their part (the number of vegans in the US has grown a whopping 600% in the last three years), I still have questions about whether eliminating meat and animal by-products is a fleeting Kumbaya fad or the new normal.
People cite one or more of three key motives for going vegan – animal welfare, environmental concerns, and personal health – and it is being accompanied by an endless array of new business startups, cookbooks, YouTube channels, trendy events, and polemical documentaries. The traditional food industry is desperately trying to catch up with the flourishing grassroots demand.
Veganism might have recently acquired a hipster cache, but it's not easy being green. Let’s face it, being vegan, or even vegetarian is still pretty weird in the US. But that’s okay — weird is the new cool. However, it is essential to be mindful of everything we consume.
For example, did you know that some air-transported fruit and vegetables can create more greenhouse gas emissions per kilogram than poultry meat, and it has been estimated to take 30 gallons of water to grow a single avocado? In some areas, like Peru and Chile, the growing demand for the crop has led to illegal extraction from rivers and has been blamed for an increasing water-shortage crisis. Don’t even get me started on the environmental demands of my beloved mushroom!
My current state of mind is to live life on the veg, and honestly, it’s never tasted so good. I am not somebody who jumps on a bandwagon, although when it is loaded with spices and flavors a girl could only dream of, I have no problem hitching a ride every now and again. Nonetheless, for all my fellow hedonists, do not worry. I’m not that weird…yet.
Harira Chickpea and Lentil Soup
INGREDIENTS
- 2 tablespoons oil
- 1 onion, diced
- 3 stalks celery, diced, plus celery leaves, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 (15-ounce) can of crushed tomatoes
- 1 tablespoon harissa, plus more for serving
- 8 cups vegetable stock or water
- 1 cup fresh cilantro, chopped, divided
- 1 cup lentils
- 1 (15-ounce) can chickpeas, drained
- 1/2 lemon, juiced
- Kosher salt, to taste
- Lemons wedges, to serve
- Greek yogurt ( vegans omit) and toasted pistachios for topping
INSTRUCTIONS
- Heat the oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Add the onion and celery and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, harissa, cumin, turmeric, cinnamon, and ginger. Continue to cook until fragrant and toasty, about 1 more minute.
- Mix in the crushed tomatoes, celery leaves, harissa, stock, and half of the cilantro, and bring to a gentle boil. Reduce to a simmer and continue to cook, uncovered, for 15 minutes.
- Add the lentils and chickpeas and season generously with salt. Add lemon juice. Cook for 30 more minutes, taste, and adjust harissa and seasonings as needed. Continue to cook until the lentils are soft. The soup should thicken, but if it gets too thick, add more stock or water as needed. Be sure to add extra salt along with the extra liquid.
- Mix in and top with the remaining cilantro, and serve warm with lemon wedges. Top with greek yogurt and toasted pistachios, if desired.
