Did you know God wants you to eat well and take care of your body? I received a strange message from God (it’s in the Bible) one summer day several years ago. This message led me to eat a pork chop. Weird, huh?
Pork isn’t particularly healthy and I had been a vegetarian for fourteen years. God had better plans. How does an avowed vegetarian–and author of vegetarian books–end up with a chunk of pork chop on her fork?
I obeyed God.
God Spoke, I Obeyed
While at the barbecue, piling my plate with corn and coleslaw, I heard in my heart this Bible verse.
For everything God created is good, and nothing is to be rejected if it is received with thanksgiving, 1 Timothy 4:4, NIV
It sounds silly but this was a spiritual crisis for me. Would I stick to my vegetarian principles and eat well (i.e., no meat), or be thankful for the food set before me and obey God?
There sat a pork chop on my plate. I held a fork and knife. I stabbed. I ate. The verdict: Delicious!
My hubby grinned. My children looked at each other, wide-eyed. I forked another piece of pork.
Even though my vegetarian days ended a dozen years ago, I keep my meat intake to a minimum in order to eat well. One reason: Eating green is eco-friendly. Eco-friendly eating is good stewardship of God’s creation. I’d love to share a few recipes I wrote. I hope you like them. Eat well, my friends.
3 Delicious Vegetarian Recipes
Quick Black Bean Burritos
This dish pairs legumes and cheese with healthy carbs. It’s ready in 20 minutes.
Sauce:
1/2 onion, chopped
1 tsp. minced fresh garlic
1/2 tsp. ground cumin
One 14 1/2-ounce can diced tomatoes
1 to 2 Tbs. minced green chilies, fresh or canned, seeded
1/4 cup chopped fresh cilantro
Burritos:
Eight 10-inch flour tortillas, preferably whole wheat
One 15-ounce can black beans, drained and rinsed
1/2 red onion, diced
3/4 cup cooked brown rice
3/4 cup shredded reduced-fat sharp cheddar cheese
1/2 cup nonfat sour cream
1/2 avocado, diced (optional)
2 Tbs. fresh cilantro leaves for garnish
Sauce: Place the ingredients in a blender and puree until smooth, about 1 minute. Set aside.
Burritos: Preheat the oven to 350 degrees. lay a tortilla on your working surface. Spoon about 1/4 cup black beans across the center of the tortilla, followed by a tablespoon each of onion, rice, and cheese. Roll up and place the burrito seam side down in a 9-by-13-inch lightly oiled baking dish. Repeat with the remaining tortillas, onion, rice, and cheese.
Spoon the sauce over the burritos and bake for 12 minutes. Serve the burritos topped with the sour cream, avocado if using and cilantro. Serves 4.
Spicy Sesame Noodles
Pasta with Asian flair. Soba is best but linguini works too.
1 pound whole-wheat soba noodles or regular linguini
1 Tbs. sesame oil
6 scallions, green parts only, sliced
1 red bell pepper, sliced
1 tsp. peeled and minced ginger root
1/2 cup fresh cilantro leaves
1/2 tsp. cayenne pepper, or to taste
2 tsp. low-sodium soy sauce
1/4 cup toasted sesame seeds
Prepare the noodles according to the package directions. Drain. Transfer to a serving dish. Cover.
In a medium skillet, heat the oil over medium-high heat and saute the scallions, red bell pepper, and ginger root for 2 minutes. Add the cilantro, cayenne, and soy sauce, and saute a minute more. Toss with the noodles. Sprinkle the sesame seeds on top. Serve warm or cold. Serves 6.
Strawberry Orange Ice
This refreshing ice is a pretty, deep pink and vitamin-rich.
1 cup calcium-fortified orange juice
2 cups strawberries. fresh or frozen
1 Tbs. fresh lemon juice
1/4 cup granulated sugar (optional)
Orange slices for garnish
In a large bowl, combine all the ingredients except for the orange slices. Pour into a shallow, nonmetallic pan and freeze, stirring occasionally, until almost frozen, about 3 or so hours. (Freezing time depends on the shallowness of the container and the temperature of the freezer.) Spoon into four dessert dishes, garnish with the orange slices, and serve at once. Serves 4.
Sharing Hope with Your Heart,
