Counting on …. Day 56

9th January 2022

Eating beans and pulses instead of meat and dairy products is a good way of reducing our carbon footprint. The Ethical Consumer’s Climate Gap Report lists  a top ten of things we can do as individuals to reduce our carbon footprint (https://www.ethicalconsumer.org/climate-gap-report) of which the top two are reducing meat consumption by 20% and dairy by 20%.

You can use beans to make soups and stews; you can blitz them to make pasta sauces or use lentils in  place of mince for lasagnes; hummus is made from chick peas and you can use other beans to make a variates of other spreads or pates. Chick peas are used in making falafel and split peas for dhal and again you can adapt these recipes for to the beans and pulses. Flour made from dried peas and beans can be used in making pastries and pasta, as well as a variation of a frittata. Soya beans and peas are being used to make alternative milks. 

Try the Hodmedod website for lots of recipes – https://hodmedods.co.uk/blogs/recipes/tagged/vegan

Author: Judith Russenberger

Environmentalist and theologian, with husband and three grown up children plus one cat, living in London SW14. I enjoy running and drinking coffee - ideally with a friend or a book.

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