Living & Arts

Green Cuisine

Green-cuisine

Lois Park | Phoenix Staff

In print | November 12, 2009

I am of the omnivorous persuasion. I like meat and adore fruits and veggies. When I walk into Sharples during ‘rush hour’ and the lines for the specialty bar wind all the way across the salad bar to where the bananas are displayed, I have no problem getting in line for the vegetarian bar. Except for the days when mac and cheese is being served only at the vegetarian bar, the line for the vegetarian bar is generally shorter than the lines for the other bars. Not only is the line shorter, but I’m a real fan of the fresh vegetable stir-fries (the zucchini is incredible) and the ‘Eggplant Supreme,’ which is addictive, like Thanksgiving stuffing addictive.

But maybe due to my meat-liking tendencies, I feel a bit unsatisfied if I eat a meal without at least a morsel of an animal-based food source. While I try to learn about and appreciate the ethical, cultural and environmental reasons for vegetarianism, I think I like meat enough to not be able to go completely without it.

I’ve only recently come to learn of the environmental reasons for vegetarianism. In a 2006 report the Food and Agriculture Organization of the United Nations reported that the livestock industry is “responsible for 18 percent of greenhouse gas emissions … a higher share than transport.” In addition, the agricultural practices used by the U.S. (and developed countries in general) to support the animal production industry are considered unsustainable. Critics argue that unless greener agricultural practices are implemented, a vegetarian diet will not impact the sustainability of the food industry.

Despite whatever controversy may exist, there is merit to making a personal decision to be environmentally friendly.
On to the food side of things.

As if to prove my stomach’s need for meat wrong, there are a host of delicious and filling vegetarian dishes and recipes to try out at Sharples. Thanks to Zein Nakhoda ’12 for the great recipe idea.

Fresh Vegetarian Sandwich
Difficulty level: Easy.
You need: (2 slices) bread; (1 tong-full each) carrots, cucumbers, red onion and sprouts at salad bar; (2 scoops) hummus at salad bar; (1 heaping scoop) sunflower seeds at condiments bar; (to taste) balsamic vinegar at salad bar.
First, toast the bread (you could use a tortilla to make a vegan wrap). I recommend the 12-grain bread for this sandwich because it goes well with the other ingredients.

The toaster is always a bit unpredictable. Its function depends largely on if it has been on or off before you use it because it takes some time to warm up. It’s also difficult to determine which heat and speed setting will result in the best toast. I usually have the most success when the toaster has been turned off. I then put both the bottom and top heat on the highest setting (12), and with a speed of 6 I get a decent toast. When the toaster has been on you’re going to want to go at a higher speed of about 8 or so. When in doubt, go faster at a lower heat setting — you can always put the bread through another round of toasting.

The ‘glue’ for this sandwich is hummus. You can also use the tofu spread (the egg salad-looking spread at salad bar) in place or in addition to the hummus. Slather a generous layer of hummus on one or both slices of bread. Layer the carrots, cucumbers, red onion and sprouts. Drizzle with some balsamic vinegar (the blackish liquid in a squirt bottle) then top off with sunflower seeds. Be careful not to overdo the vinegar, or the bread will soak it up and get unpleasantly soggy.

When the assembly is complete hold the sandwich firmly between your fingers to eat it. If you don’t, you risk losing your fillings (and having to scoop it into your mouth with a fork). Every bite is just simply refreshing. There are so many different kinds of fresh that you don’t get tired of the taste. The vegetables are crispy and crunchy while the creamy hummus provides a nice contrast in flavor and texture. I’ve never been fond of the flavor of sprouts, but they really were a pleasant surprise. Their rawness stood out in the vegetable medley, enough to taste their presence but without overpowering the other flavors. The balsamic vinegar (or a substitute) is nearly a must. The acidic sweetness pulls all the flavors together. The sandwich is delicious till the last bite!

Apart from the fact that this sandwich tastes great, it’s a way for us to be eco-eaters, at least for one meal – for what it’s worth. Let me know if there are any recipes you’d like me to try!

Lois is a senior. You can reach her at lpark1@swarthmore.edu.