If our grazing land was allowed to revert to natural ecosystems, and the land currently used to grow feed for livestock was used for grains, beans, fruit, nuts and vegetables for humans, this switch would allow the UK to absorb an astonishing quantity of carbon.
I'm not here to say I don't eat vegetables - I do, a lot of them - but, from a soil perspective, they're actually more costly than a cow grazing on grass.
I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.
Down South, even our vegetables have some pig hidden somewhere in it. A vegetable isn't a vegetable without a little ham hock.
Sometimes kids want a hamburger, but I'll fill it up with a quinoa tikki. We eat makhana instead of popcorn; we even take it to the movie theater! I also mash up a lot of vegetables and put it in the aata, so they don't realise they are eating vegetables.
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
Waitresses, soldiers, rickshaw drivers, old ladies selling vegetables - my father would schmooze anybody. He was Clintonesque before the word existed. And, of course, it paid dividends. Ill-tempered guards at the most notorious border crossings waved him through with cheery smiles. Haughty maitre d's fawned over him.
I baked bread, hand-ground peanuts into butter, grew and froze vegetables, and, every morning, packed lunches so healthful that they had no takers in the grand swap-fest of the lunchroom.
To the extent we push meat a little bit to the side and move vegetables to the center of our diet, we're also going to be a lot healthier.
I have raised beds, perennial beds, cut flower beds. I have an island on a pond that's just covered in peonies. I have an herb garden, tons of vegetables, raspberries. I have everything. I'm a green guy.
Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.
A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.
I eat lots of vegetables and green juices.
I never eat salad. I make sure I don't put a lot of junk into my system, but I hate vegetables!
Tackling the environment should not be a licence to lecture people, because they have no excuse not to exercise, or eat their fruit and vegetables. Nannying - at least among adults - is likely to be counterproductive. Providing information is empowering; lecturing people is not. So, no excuses, no nannying.
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
The gaunt, unhealthy vegan is the muffin vegan. Bread and fries and processed veggie dogs. It's like, 'Hello? Did you eat your vegetables?'
I eat vegetarian at home, so I always have yogurt and milk, eggs, whole wheat bread, whole grains. Lots of vegetables and fruit. Cereals and oatmeal. That type of thing.
I buy extra virgin olive oil by the case (much less expensive this way) and reach for it several times a day. I use it to marinate and cook my protein, saute my vegetables, and drizzle on my salads.
