Do you want to eat healthy?  Are you concerned about the environment?  Maybe it’s time you think green. 

That’s why I put together an eBook called Greening Your Diet which you can download by clicking the link to the left.  In it, you will find 10 recipes in three categories:

• Low meat – recipes with little meat you can gradually remove the meat from all together
• Vegetarian – eggs, cheese, and cream, but no animals
• Vegan – No animals harmed in the making of these meals at all…unless you burn yourself

Whether you are looking to improve your health or save the world, there is a recipe or appetizer for you.  Even if all you want to do is make sure that your veg*n friends have something to eat at your next party, that’s in there, too.  However, if you want to make a change, the best way to do it is with baby steps.  Greening Your Diet is all about that.

Start with the low meat recipes and then follow the suggestions for getting the meat out of the food.  Try the vegetarian pasta (aka cheese ravioli) or the meal that got me to go meatless: burritos with Fantastic taco mix.  Then, when you’re ready, give vegan kung pao tofu a try.

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Here’s a sample of one of the recipes in the book.  I think you’ll like it.  Remember, there are 9 more just like it and it’s all free.

Moroccan Seitan

Morocco is located in North Africa very near Spain and may be best known for its largest
city, Casablanca (there’s a film entitled Casablanca, you probably have heard of that.)
The country has a deep history that has been greatly influenced by its position on
numerous trade routes which brought new spices into the country along with different
people and techniques to use them.

Today, in America, Moroccan food is still a virtual culinary unknown, despite its wide
variety of very flavorful dishes. In many ways, it is one of the last undiscovered culinary
frontiers, but this dish is about to change all that. Get your passports ready, we have
some exploring to do.

Also, if you haven’t heard of seitan (pronounced like the big bad dude), it’s a dough
made from wheat protein (aka gluten.) If you or your guests are allergic to wheat gluten,
this dish is not for them. If you can do gluten, then definitely give seitan a try. It’s got a
pleasant meat like consistency and absorbs the flavors of whatever it is cooked with.

You will need:

• 2 tablespoons olive oil
• 1 onion, diced
• 4 potatoes, cut into inch pieces
• 1 package commercial package
• 8 cups vegetable broth
• Zest and juice of 1 lemon
• 2 tablespoons harissa, sambal olek, or sriracha
• 1 can chickpeas
• 4 tablespoons Amy Finley’s Moroccan spice mix

In a dutch oven or soup pot with a cover, add the olive oil and onions. Cook them over
medium-high heat until they start to turn clear. Then add everything else. You may not
need all 8 cups of broth, just make sure it covers the potatoes.

Bring the liquid to a boil and then cover. Cook for 30 minutes or until the potatoes are
fork tender.