Making the shift from a meat-centered diet to a plant-based diet requires a shift in thinking about what the “main ingredient” in the meal will be.

When I was a meat-eater, when I thought of what to make for dinner, I would think of what type of meat (or fish) I had in the refrigerator or freezer and build the meal around that. Gradually, I made the shift to building meals around beans, tofu or tempeh, nuts and lentils (main protein sources), with vegetables and grains taking center stage as well.

It may seem hard at first, but over time, it becomes second nature. If you’re interested in adding more plant-centered meals to your diet, I suggest starting with one dinner a week and then adding another night or two over time as you begin to feel more comfortable creating meals this way.

Lentils are often used in Indian cuisine, especially in curries and dals, as well as in Middle Eastern cooking, but this versatile legume can be delicious in many types of cuisines and recipes. They are inexpensive, easy to  cook and a good source of protein, vitamins, minerals and fiber. Lentils come in several colors – brown, red and green are the most common.

Each type tastes slightly different, with varied consistencies and cooking times. Green lentils have a thicker skin and take the longest time to cook, while red lentils are skinless, taking the shortest time to cook and having a creamier texture. Just don’t overcook red lentils or they can become mushy. If you’re particularly short on time, you can use canned lentils, easily found in most grocery stores.

The following is a fast and easy recipe using red lentils, but you can substitute canned lentils of any type, if you wish.

Meatless sloppy Joe

Ingredients

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-- 1 cup red lentils, rinsed.

-- 3 tablespoons olive oil.

-- 1 small onion, chopped.

-- 3 cloves garlic, minced.

-- 1 small green pepper, chopped.

-- 15-ounce tomato sauce (fresh or canned).

-- 2 tablespoons Worcestershire sauce.

-- 2 teaspoons cumin.

-- 1 teaspoon chili powder.

-- 1/2 teaspoon smoked paprika.

-- Salt and pepper, to taste.

-- Red onion, sliced (optional, for topping).

Directions

Bring two cups water to a boil in a small saucepan; add rinsed lentils, cover and simmer for seven minutes, then remove from heat. Meanwhile, heat olive oil in large frying pan; sauté onion, garlic, and green pepper until onions are translucent.

Add tomato sauce, Worcestershire sauce, cumin, chili powder and smoked paprika; mix well. Add cooked lentils to the frying pan, mix well and simmer for five minutes. Season with salt and pepper, if you choose. Serve on a hamburger bun, and top with a slice of red onion (optional).

This recipe serves four. Corn on the cob, coleslaw and fries are excellent accompaniments.

If you’ve grown a lot of zucchini this summer and are looking for new ideas for what to do with them, try the following recipe. Thank you to my friend Michelle for introducing me to this fun way to cook this abundant vegetable!

Zucchini sticks

Ingredients

-- 1 medium zucchini.

-- 1/2 cup panko.

-- 1/4 cup whole-wheat flour.

-- 1 teaspoon paprika.

-- 1 teaspoon garlic powder.

-- 1 teaspoon onion powder.

-- Salt and pepper, to taste.

-- 2 eggs or egg replacer equivalent.

-- Lemon for garnish.

Directions

Preheat oven to 450 degrees. Line baking sheet with parchment paper. Slice zucchini into three-inch sticks. (If zucchini has seeds, cut those out before slicing into sticks).

In a large bowl, whisk eggs or egg replacer, then add zucchini sticks and toss well to coat on all sides. Mix panko, flour, paprika, garlic and onion powders, salt and pepper in a small bowl. Pour panko mixture onto zucchini sticks and toss well to coat. (I had a little extra mixture and crumbled this over the zucchini sticks for extra crunch.)

Spread zucchini sticks onto parchment paper, leaving a little space around each one. Bake for 25 minutes, until golden brown. Cook a few minutes less if you prefer firmer sticks. When serving, squeeze fresh lemon on top, if desired.

If you’re not familiar with panko, it is simply a flakier type of breadcrumb that becomes crunchier than regular bread crumbs when baked or fried. Panko is found in most grocery stores alongside traditional bread crumbs, which can be substituted in this recipe, if you wish. Also, I use whole-wheat flour or whole-wheat pastry flour in most of my cooking because it’s healthier, but you can easily substitute white flour.

For more plant-based recipes and information about how your food choices affect the planet and your health, go to harriscenter.org/rhp.