Plastic, plastic everywhere…

From food wrappings to drink bottles, razors to shampoo bottles, carrier bags, packaging, car bumpers, flooring, shower curtains, televisions, and on and on and on, plastic is a ubiquitous part of modern life.

It’s also become part of our ocean environment… a floating rubbish dump that stretches from Hawaii to Japan. Bad news for marine life.

This year I am really going to make an effort to reduce the plastics that I buy and use, and to look for and implement alternatives, though I’m under no illusion that I’ll be able to eliminate ALL plastics from my life.

So why am I doing this?

In terms of “short-use” plastics, like soy yogurt pots, fruit & veg trays, etc: Not all of these types of plastics are recyclable (our local council accepts types 1, 2, 5 and 6 for recycling). Non-recyclable plastics end up in the landfill, and I really want to reduce the number of items that I send to the landfill. Even those plastics which are recyclable are using energy and resources to be recycled. Plus there is the danger of chemicals leaching into food and drink from these containers, with all the associated health implications, like cancer.

In terms of “long-use” plastics, like food storage containers, clothes hangers, etc: I’m becoming fed up with how cheap and nasty some of this stuff is, how it breaks and then must be discarded. Plus they’ve got the same recycling issues that short-term plastics have when they become unusable. And the same health risks.

Then there are “hidden” plastics. Did you know that tin cans are lined with plastic, as are Tetra-pak type containers? Tin can linings contain BPA, which has been implicated in a wide range of health problems.

I’ll be looking into alternatives for all types of plastic products that I use, and sharing them on my blog, so stay tuned!

Read more:

Scientists uncover new ocean threat from plastics

Why plastic is the scourge of sea life

Plastic breaks down in ocean — and fast

Plastics component affects intestine

Heart disease risk of chemical used in food and drink containers

Cancer alert over tin can and plastic bottle chemical

Although I usually use veggie mince to make taco filling, last night I wanted to make a less processed meal, and decided to use lentils as a base for making a taco filling.

The original idea was to make tacos and not taco salad. I found half a box of taco shells in the cupboard, and although their age was unknown (and with no “best before” date to guide me), I figured they’d be fine once they were heated in the oven.

Except they weren’t. Even after heating, they had a strange chemical taste and a stale, chewy texture. Bleurgh.

Fortunately, there was a fresh package of tortilla chips in the cupboard, and lentil tacos became lentil taco salad.

The lentil filling was really scrummy, and I wouldn’t hesitate to make it again. It’s a variation of this recipe from epicurious. This will become my standard taco filling, as I like it as much as the one made from veggie mince, and it’s cheaper and healthier to boot. I think I’m even going to try it next time I make my Mexican tortilla bake.

I used Puy (French) lentils, because I like the texture better than regular brown or green lentils. Puy lentils don’t have that mealy texture that other lentils have, and they don’t fall apart when cooked (provided they’re not overcooked).

I topped the salad with lettuce (in retrospect, that probably should have gone on the bottom, underneath the tortilla chips), tomato, vegan sour cream and vegan Cheddar cheese. I didn’t have any avocado in the house, but that would be a great addition, as would tomato or tomatillo salsa, spring onions, olives, fresh coriander (cilantro) or any other Mexican-type toppings.

Lentil taco salad

1. Heat oil in saucepan over medium heat. Cook onion and red pepper until vegetables begin to soften, 3 to 4 minutes. Add garlic and continue to saute another minute.

2. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth or bouillon and bring to a boil. Reduce heat, cover and simmer until lentils are tender, 30 minutes to 40 minutes. Stir occasionally, and add a bit of boiling water if liquid has evaporated before lentils are cooked through.

3. When lentils are tender or almost tender, uncover and simmer until extra liquid has evaporated. (If you have a lot of extra liquid, uncover before lentils are completely tender, so you don’t overcook them.) The lentils should be tender but not falling apart.

4. Arrange half the lettuce on each of two plates. Top with tortilla chips, then with lentil mixture. Add toppings of choice.

Makes 2 servings.

Last year, one of the varieties of winter squash that we grew was Jaspee de vende.

I like Jaspee because the rind is fairly easy to cut through, and can be trimmed quite close… there isn’t a thick layer of hard flesh next to the rind like there is with some varieties. (Then again, maybe it was just because the squash was fully ripe.)

The thing with winter squash is that when you’re cooking for two people, one squash seems to last ages. Though uncut squash lasts months, once cut it needs to be used fairly quickly.

I roasted some of the squash with other veggies, roasted some on its own, and also made a delicious soup. And there is still a chunk left over!

The soup was inspired by one found here. Besides squash, it has potato, red lentils and spices. It’s a smooth and creamy soup, and light in texture… it doesn’t remind one of baby food, like some pureed vegetable soups. It’s easy to make and really tasty, a great winter warmer!

Winter squash & red lentil soup

1. In a medium pot, heat vegetable oil over low heat and saute onion for five minutes. Add garlic and continue to cook for two more minutes.

2. Add cumin, coriander, curry powder & cayenne, and saute an additional minute.

3. Add squash, potato, lentils & stock or bouillion. Cover and bring to a simmer. Cook over gentle heat for 30 minutes, stirring occasionally, until vegetables and lentils are soft.

4. Using an immersion blender, puree the soup. Season to taste with salt and pepper.

5. Ladle into bowls and top with freshly chopped coriander (cilantro).

Makes 2 servings.

Happy New Year!

On Sunday, Mr Thrifty and I went for a 10.5-mile (17km) hike. When we got back, we were in the mood for something belly-warming and tasty.

I decided to make a red lentil soup which turned out to be most delicious. I slightly modified this recipe from the New York Times.

I doubled the amount of tomato puree (tomato paste). I didn’t add lemon juice because I didn’t have a lemon in the house, and the soup was really tasty without it. But in case you want to add it, I’ve left it in as an optional ingredient.

We ate the soup with toasted sourdough French bread. Then we each had a big plate of roasted veg: brussels sprouts, oca and potatoes. Yummtastic!

Red lentil soup with carrots

1. In a medium pot, heat olive oil over low heat and saute onion for two minutes. Add garlic and continue to cook for two more minutes.

2. Add cumin, salt, pepper and cayenne, and saute an additional two minutes.

3. Add stock or bouillion, water, lentils, carrots and tomato puree (tomato paste). Cover and bring to a simmer. Cook over gentle heat for 30 minutes, stirring occasionally, until lentils are soft. Taste and add more salt if necessary.

4. Using an immersion blender, puree about half of the soup.

5. Stir in lemon juice (if using). Ladle into bowls and top with freshly chopped coriander (cilantro).

Makes 2 servings.