FOOD IS THE SOLUTION: What to Eat to Save the World, by food systems advocate Matthew Prescott, is a gorgeous new book that will inspire us all to pitch in - by hand and fork - to put more plants on our plates. Prescott, a leader in the global movement to make eating and farming more sustainable, illustrates through gorgeous recipes, infographics, and investigative reports how each of us can have an impact on the Planet simply by what we put on our plate. Eating a plant-based diet can help solve the world's major environmental crises, and Prescott's recipe collection and resources will galvanize change in the way we eat and treat Mother Earth.
“The way we eat reflects how we are taking care of the planet,” says famed chef and food advocate Alice Waters. “This book can guide us toward real change.”
In FOOD IS THE SOLUTION you'll salivate over 80 Earth-friendly, plant-based recipes like the delicious Jerked Jackfruit Tacos with Grilled Pineapple (below), Mint and Tofu Summer Rolls, Coconut Basbousa (a type of semolina cake), Coconut Lemongrass Curry, and Smoky Seitan Kebobs (see images below). The book goes beyond cooking to also feature original essays from notable figures such as James Cameron, Jesse Eisenberg, Chef José Andrés, NRDC President Rhea Suh, Michael Greger M.D., Sierra Club Deputy Executive Director Michael Brune, Greenpeace USA Executive Director Annie Leonard, racecar driver and eco-champion Leilani Munter, and more.
“Devour this book. Eat it up. It might just save your life and the world,” says Michael Greger, MD, New York Times-bestselling author of How Not to Die.
Get the book here and join in the movement to save the Planet. You'll also feel much healthier in the process too!
JERKED JACKFRUIT TACOS WITH GRILLED PINEAPPLE
"Jerk is a style of Jamaican cooking that involves a super-hot spice mixture and (usually) meat. But what’s a guy or gal to do if you want that same fiery flavor without the environmental problems that often accompany meat production? Well, bring on the jackfruits! This fruit, when marinated and shredded, mimics the taste and texture of pulled pork. So this recipe offers a real culinary mashup of ingredients—tropical fruit with Caribbean meat spices in a Mexican tortilla. You’ll never think of fruit the same way again!" ~ Matthew Prescott
SERVES 2
PREP AND COOKING TIME: 30 MINUTES
INGREDIENTS
3 Tbsp agave nectar
3 Tbsp apple cider vinegar
2 Tbsp olive oil
1. Tbsp ground cinnamon
2 Tbsp freshly ground black pepper
1 Tbsp dried thyme
2 tsp ground allspice
1 1/2 tsp cayenne pepper
1/2 tsp ground nutmeg
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1 (20-oz) can jackfruit, drained
3 pineapple rings, fresh or canned
6 soft corn or flour tortillas
1 1/2 C sliced red cabbage
12 cherry tomatoes, quartered
Vegan sour cream, for serving
Chopped fresh cilantro, for serving
Fresh lime, for serving
METHOD
In a small bowl, combine the agave nectar, vinegar, olive oil and 1/4 cup water. Set aside.
Combine the cinnamon, black pepper, thyme, allspice, cayenne, nutmeg, garlic powder, onion powder, and salt in a small bowl. Place a large, flat-bottomed skillet over medium-high heat. Once hot, add the spice mixture and stir for about 2 minutes, or until fragrant. Pour the agave mixture into the skillet and heat for 30 seconds. Add the jackfruit and stir to break up the jackfruit as it softens. Heat through, about 3 minutes, and set aside.
Heat a grill pan over high heat and grill the pineapple rings until lightly blackened, about 3 minutes per side. (If you don’t have a grill pan, just use a regular heavy-bottomed skillet and sear them for a couple of minutes on each side.)
Warm the tortillas on the stove or in the microwave. Build your tacos using the jackfruit, grilled pineapple, cabbage, cherry tomatoes, sour cream, and cilantro. Serve with wedges of lime.
Excerpted from FOOD IS THE SOLUTION: What to Eat to Save the World by Matthew Prescott. Copyright © 2018 by Matthew Prescott. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Matthew Prescott.
Mint and Tofu Summer Rolls
Coconut Basbousa
Coconut Lemongrass Curry with Tofu
Smoky Seitan Kebobs
ABOUT MATTHEW PRESCOTT
Matthew Prescott is a leading figure in the global movement to reform how we farm and eat. A sought-after speaker and thought leader, he’s spent over a decade and a half sharing his ideas with Ivy League universities, Fortune 500 companies, and consumers.
