White bean, chard and beet salad (and what do you think about #vb6?)

June 14, 2013 at 7:09 am Leave a comment

white bean beet salad

Have you heard about VB6 yet? It’s new to me since reading an article in the Georgia Straight this week and I have to say that I think you’re all about to become vegans. Part-time vegans, anyways.

VB6 is short for “Vegan Before 6,” a diet / catchphrase coined by New York Times food writer and cookbook author Mark Bittman. The idea is to eat a plant-based diet during the day, and then after 6pm you’re free to eat what you like – meat, eggs, dairy, junk food, whatever you want. “All the benefits of a strict diet without the deprivation,” he says on his website.

I think it’s great. I’m much more a fan of moderate solutions like this, and like Meatless Monday, that promote modest, incremental shifts in our habits and mindsets that lead to actual change. So much better than the usual diet narrative of no this, no that. It’s yes to plants all day, and then yes to whatever you want at night. And if you cheat, that’s fine. Actually, that’s the point: you’re supposed to cheat.

I’m curious to see if the movement catches on. I think it will. I really agree with the woman in the Georgia Straight article who says this: “Something magical happens when people start down the path of a plant-based diet. They start asking what’s in their food. They begin being concerned with the ingredients, quality, the source, the cost to the environment, and the toll it takes on animals.”

I know, you’re thinking, no way, not me, never. Vegan food is gross – too much quinoa and kale and hippie-dippy nonsense. Meat4ever.

But watch, as soon as you start thinking about what you’re eating – whether it’s an animal or a plant – I bet you’ll notice yourself leaning a tiny bit toward the plants. That’s what happened to me, and now I eat things like white bean, chart and beet salads all the time. With edible flowers on top.

Those plants…they’re a slippery slope!

White bean, baby chard and beet salad
Makes 1 salad

This salad was inspired by the beautiful baby chard from Vancouver’s Local Garden. You could also substitute spinach or baby beet greens or any other type of lettuce from your fridge or garden.

Pile 1-2 cups of chard leaves on a plate. I also added a few pea shoots, arugula, mint and Asian greens from my garden. Drain and rinse a can of white beans and sprinkle 1/2 cup of them on top of the salad (reserve the rest for something else). Top with 1/2 cup diced roasted beets and 1 tablespoon of toasted nuts or seeds (I used pumpkin seeds). Drizzle with a balsamic or raspberry vinagrette, and don’t forget the flowers! If you’re eating vegan, you might as well go for it. Nasturtiums, violets, pansies, roses and all sorts of other flowers can all go on salads – mine has (had) arugula blooms on top.

arugula flower

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Entry filed under: Container gardening, Cooking, Eco, Gardening, Gluten Free, Kitchen garden, Local food, Recipes. Tags: , , , , , , .

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