FEAST OR FAMINE

Stuffed vegetables are trending in my household lately. I made a batch of stuffed tomatoes and bell peppers – some with tuna, others with rice and herbs, and one with an egg baked in the middle. No two were the same, so I love the diversity of making stuffed vegetables. They are easy to make and can be baked in one pan, leaving less items to clean.   For vegetables to stuff, try bell pepper (capsicum), zucchini, eggplant (aubergine), mushroom, potato, and tomato. Anything available can be used for the stuffing: rice, quinoa, couscous, lentils, tuna, mined beef, egg, cheese, vegetables, and so on.      Here’s three basic recipes for stuffed vegetables to build on or substitute other ingredients.    Stuffed Tomatoes with Tuna and Herbs   Ingredients   Large ripe tomatoes (one or two per person) Can of tuna in olive oil (drained) Small shallot or half an onion, finely chopped  1 tbsp capers (optional) 2 tbsp breadcrumbs or cooked rice 2 tbsp cho...

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From Soil to Soul: African Vegan Recipes  by Stephane Kotto and the Pan-African Plant-Based Alliance (2024) is unique and more than a recipe book.    The book’s biggest strength is its deep and diverse dive into African plant-based cuisine covering dishes from the five regions of the African continent: South, East, Central, West, and North. It does more than provide recipes as it weaves in history, Pan-Africanism, Ubuntu philosophy, and Maat principles linking plant-based eating to cultural identity and ethical values.   It is educational with information on health, history, and environmental sustainability. It takes a strong stance against neocolonial food systems, promoting self-sustainability. The incorporation of indigenous knowledge pushes back on the myth that veganism is a Western concept.   Another strength is that it reinvents classic dishes using plant-based alternatives instead of simply removing animal products – such as plant-based mince in South Af...