Chipotle Red Beans and Rice

Beans and rice are the meat of vegetarians and vegans. It's satiating and protein complete. It's also easy to prepare and simple to fill with satisfying flavor.

It's funny to me, people like to speak of evolution as if it's over. People evolved to eat meat. True. But people are still evolving. We can evolve to not be meat dependent. In the years I've been animal free my body's needs have changed significantly.

Milk products and milk containing foods are no longer a welcome presence. My hair goes scraggly and I don't sleep as well. My B12 requirements have lowered significantly. I used to feel it a lot when I wasn't getting enough B12. Now I'm more bothered when I get too much.

I'm in the best shape I've ever been at age 43. I started cycling again at 38. 30-40 miles at a time. When that got too easy I took up running. 3 miles at first. Then 5. Then 7. I'm enjoying it a lot. I'm not an athletic person by any stretch of the imagination, but it just feels good.

These changes occur ed in just in a minor amount of time. Imagine how people could change physiologically over hundreds or thousands of years.

Humans are a highly adaptable species. We could easily evolve to not require animal food sources in the not so distant future.

2 inches ginger
4 cloves garlic, sliced
1 medium onion, sliced
1 poblano, diced
1 jalapeno, minced
1/4 small can chipotles/sauce
3 cups water
2 tbls olive oil
2 tsps spicy mustard

1 can red beans/liquid
1/2 cup red wine
1 cup rice
3 tbls nutritional yeast

2 tsps paprika
1 tsp cumin
1 tsp basil
1 tsp oregano
2 tsps salt
1 tsp black pepper

Cook first set of ingredients, plus salt and pepper in a large pot for 15 minutes. Add wine. Cook 5 more minutes. Add Beans, yeast. Cook 5 more minutes. Add remaining ingredients.Cook until rice is barely tender.

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