Friday, November 9, 2018 3 Brooklin Town Crier continued from page 2 Then there's the new cenotaph which is to be moved to the front of the library from the Vipond Arena for next year's Remembrance Day. The work will cost $73 k of which about a third has been covered by Veterans Affairs. Sutcliffe says the base of the new cenotaph will be done shortly with the rest in the spring. So when you buy a poppy these days - I've stopped fretting about the ones which fall off; I just buy more - keep in mind that Brooklin's Branch 152, like all of them, are there to support local organizations and, most importantly, those who serve our country. Is there a greater calling? Plant-Based Eating by Sheree Nicholson Moving from meat and meat replacements To be successful long-term on a plant-based diet, you need to change how you think about food and how you replace meat. Many of us have been raised planning our meals around what kind of meat we're serving. For instance, holiday celebrations are about turkey, ham or both. So if we take meat out of the equation, there's a hole on the plate. A plant-based eating beginner generally thinks that, to replace meat, you merely buy meatless burgers, nuggets and expensive meat replacements. This comes from the fear of not getting protein and from traditional meal planning, which is meat first and vegetables second. Moving from thinking about a meat replacement and planning interesting meals is the way to go. There aren't too many meat replacements that taste very good (though some do). I've also found that people who last on a plant-based diet stop searching for those elusive meat substitutes and move towards eating things like Buddha Bowls and more ethnic cuisine. Many cultures live on little or no meat. As a result, there are great recipes for inexpensive meat-free dishes that are so full of interesting flavours and spices that you won't miss meat. Plant-based foods are higher in protein than you'd think so you really don't have to worry. It's easier to find vegan foods in ethnic restaurants than North America style ones. The following recipe is a one-pot meal, which makes it easy on busy nights. If you plan to double the recipe and freeze half, omit the collard greens and kale as they do not freeze well. You can always add them later when you're reheating the stew. One-Pot African Peanut Stew from: http://makingthymeforhealth.com/ one-pot-african-peanut-stew/ Yield: 6 servings Prep Time: 15 mins. Cook Time: 45 mins (Total Time: 1 hour) Ingredients: 1 tablespoon extra virgin olive oil (optional*) 1 onion, finely chopped (about 2 cups) 1 jalapeno, cored and finely chopped (about 2 tablespoons) 4 garlic cloves, minced (about 2 tablespoons) 2 -inch knob fresh ginger, peeled and minced (about 2 tablespoons) 2 teaspoon cumin 1/4 teaspoon cayenne 3 tablespoons tomato paste 1 large (1-lb) sweet potato, peeled and cut into 1-inch cubes (about 2 cups) 1/2 cup unsweetened creamy peanut butter 4 cups vegetable broth 1 cup water 1 bunch collard greens, stems removed and chopped (can use kale) fresh cilantro, cooked brown rice, roasted peanuts and lime juice for serving Directions: In a large pot over medium heat, warm the olive oil. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Add the garlic, jalapeño, ginger, cumin and cayenne then stir together and cook for about 2 minutes. Next, add the tomato paste and stir together. Add the sweet potato, peanut butter, vegetable broth and water. Stir together then bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Add the chopped collard greens to the pot, stir, then cover and continue to cook for another 15 minutes, until sweet potato is tender. Using the back of the spoon, mash some of the sweet potato to help thicken the broth. Boil uncovered for 5 minutes. Serve warm with rice and garnish with cilantro, peanuts, and lime juice. Sheree's hack: Cook twice the recipe and twice the rice and use leftovers as lunches or a midweek easy meal.