A couple of months ago, I got an email from a reader named Donald Meissen. Donald is the Community Outreach Coordinator at the Harvey Kornblum Jewish cooking Pantry in St. Louis, Missouri. He had an interesting request– the pantry needed help developing some affordable, simple, meat-free recipe for their clients.
One of the troubling aspects of our business is that some customers don’t really know how to cook. Recently, I suggested that we take rice and beans more seriously teach people how to make various dishes with rice and beans, which constitute a complete protein. Put in a vegetable, and you are complete.
This challenge was right up my passage! I eat a mixture of rice, beans, and vegetables for lunch almost all day. I only eat meat intermittently, when my body craves it. At suppertime, I prefer to eat a strong, low calorie vegetarian meal– I find it energizing and accurately what I need to get a hold me through the day. So when Donald e-mail me his request, I knew I could help.