Crispy falafel with creamy tahini. Savory black bean burritos with Mexican rice and guacamole. Butternut squash ravioli tossed with sage and roasted hazelnuts. This list of rich, flavorful plant-based meals could go on and on.
But many restaurants have few vegetarian options. And descriptions of those entrees often focus on what the meals lack instead of what they’re made of.
Turow-Paul: “They’re talking about what is not in the meal, so think about ‘vegan’ or ‘meatless’ or even ‘dairy-free.’”
Eve Turow-Paul of the nonprofit Food for Climate League says shifting to more plant-rich diets helps limit global warming because producing meat and dairy creates a lot of climate pollution.
So her group created a guide to help chefs write mouthwatering descriptions of their vegan and vegetarian entrees. She says it’s important to focus on ingredients and highlight the spices, sauces, and cooking methods that make each dish special.
Turow-Paul: “How do you really lift up the things that are most likely to get people craving that dish?”
The same principle applies when cooking for friends and family. By emphasizing what makes a meal delicious — instead of what’s not on the plate — you can help get people hungry for food that’s good for the climate.
Reporting credit: Sarah Kennedy / ChavoBart Digital Media
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