Q & A with Brenda Langton: This Lady Loves Her Whole Grains

Oldways catches up with Langton (THE SPOONRIVER COOKBOOK) at a Whole Grain Summit in Minneapolis, and shares her Quinoa Corn Soup recipe.

Langton_Spoonriver coverOLDWAYS:  Your philosophy of “animal protein not needing to dominate to satisfy” and plant-based eating is right in line with our traditional diet pyramids and, what we here at Oldways believe and educate others about on a daily basis.  For those looking to adopt a more plant-based diet, what simple first steps do you recommend?
BRENDA:  I am all about plant-based eating. For years I have been a semi–vegetarian, but I also enjoy eating some animal protein.  I think that the word "vegetarian" scares off some people, so talking about it in the context of "plant-based eating" is a way to soften things.

We serve many dishes at the restaurant such as a lentil loaf that meat eaters are surprised to find very filling and satisfying.  Too many Americans eat too much meat, so even starting with smaller animal protein portions is a move in the right direction.  I think that starting with whole grains can really help someone trying to make the transition as well as looking at ways to augment the animal- based protein with wonderful protein-packed legumes and hearty vegetables.

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Published in: Oldways Table
By: Sara Baer-Sinnott