This is the fifth installment in my series about the rising cost of food. This week the Commerce Department released its monthly report on consumer spending. According to the Associated Press:

US consumer spending cooled in June and inflationary pressures accelerated strongly as higher food and energy costs stretched Americans’ wallets, a government survey showed Monday.

The monthly Commerce Department snapshot also showed that Americans’ incomes moderated in June after both spending and income got a hefty boost in May from a vast emergency economic stimulus. . . .

“The treadmill is going faster than the legs, at least when it comes to consumers and their spending. Household consumption surged in June but much of that went to purchase higher-priced food and energy,” said Joel Naroff, chief economist at Naroff Economic Advisors.

Peter Morici, an economist at the University of Maryland, noted that consumer spending rose a mere 0.6 percent despite the government’s stimulus tax rebates to tens of millions of American households.

“Without an additional government policy jolt, the economy is headed for a very slow second half of 2008. Either the third or fourth quarters should register negative GDP growth,” Morici said.

I would love to say that I spent my stimulus check on something other than gas and groceries, but that’s exactly where it went. With news like this, I feel even more confident about my decision to withdraw from culinary school. When the average American can’t even afford to by their daily groceries, it’s no wonder that the restaurant industry is suffering.

As tough as food inflation is on our wallets, some analysts at The Economist believe that there may be an upside to rising food prices. For instance, Homi Kharas from the Brookings Institute argues that:

‘œHigher food prices will bring about new investments in agriculture and higher global production. This is already happening in Asia and other parts of the world, and will accelerate over time. without higher food prices, land use would shift towards corn-for-ethanol and other biofuel crops and we would have less food available. In the last analysis, almost everyone agrees that we need faster rural development to alleviate poverty and hunger. Higher farmgate prices are a key element for this to happen.’

Today is the last day to catch the online debates over at the Economist, so be sure to check it out.

For you Queercents readers, the past two weeks of the food budgeting series, we’ve been talking about reducing your meat consumption in order to lower your grocery bill. I’ve been a vegetarian since I was eleven, so getting enough protein in my diet is like second nature to me. However, protein seems to be the biggest concern most people express when they ask me about vegetarian eating. I’ve already shared some recipes for beef, chicken, and pork substitutes. But today I want to talk about plant-based proteins, specifically amaranth, quinoa, and spelt.

Whole grains are an excellent source of protein. They are high in amino acids, as well as fiber. Amaranth, quinoa, and spelt all contain all of the essential amino acids, and are therefore complete proteins. Amaranth is a tiny, yellow-brown seed that has a slightly spicy flavor, much like amaranth greens do. You can find amaranth flower at most health food stores. And amaranth greens are also widely available from your farmers’ market or CSA.

Quinoa is another wonder grain that is native to the Andes region of South America. It is a tiny, round grain that is ivory-colored and very mild in flavor. When it is cooked, the germ of the grain unwinds, making it look like the grain has a tail. Before cooking, quinoa must be washed and rinsed to remove any bitterness from the grain. To cook, use to parts of water to one part of grain and cook for approximately 15 minutes. For lots of simple recipes, check out Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Romero.

Spelt, which is also known as farro, has been around for thousands of years and is common in Mediterranean cuisine. Spelt is becoming popular in the US because it can be eaten by people who have wheat sensitivities. Although it is easy to find spelt flour in the store, the whole grain can also be prepared and used in recipes that call for wheat berries.

Lentil-Quinoa Stew
1 small onion, small diced
1 Tbsp olive oil
1 celery stalk, small diced
1 carrot, peeled and small diced
1 garlic clove, finely minced
2 1/2 cups vegetable stalk
1/2 cup dried lentils
1/4 cup quinoa
1/2 tsp dried basil
1/2 tsp dried oregano
1 medium tomato, small diced
1/4 cup cilantro, coarsely minced
1 Tbsp apple cider vinegar
Salt and pepper to taste

In a medium saucepan on medium heat, saute the onions until they start to pick up color. Add celery and carrots and saute another five minutes. Add garlic and saute until the garlic becomes fragrant. Add the stock, lentils, quinoa, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat. Cover with a lid and simmer 20-25 minutes, or until the lentils are tender. In a food processor, blend half the soup until smooth. Return to the pot, stir in tomatoes, cilantro, and vinegar. Reheat and serve. This recipe makes 2-4 servings. (Adapted from Sarah Kramer’s La Dolce Vegan! Vegan Livin’ Made Easy)

Spelt Risotto with Pecorino Cheese
16 ounces Spelt
1/4 cup olive oil
1/8 cup onion, finely chopped
1 1/2 quarts vegetable stock, hot
1/8 cup butter
1/2 cup Pecorino cheese, grated

1. Soak the spelt in cold water for 45 minutes. Drain. Boil the spelt in salted water for 20 minutes. Drain. At this point, the spelt should be about half-cooked.
2. Heat the olive oil in a saute pan over moderate heat. Sweat the onion until soft.
3. Add the spelt. Stir and cook over moderate heat for 2 minutes.
4. Ladle in 4 ounces of stock. Stir over moderate heat until the stock is absorbed and the spelt is almost dry. Add another ladle of stock and repeat the procedure. Stop adding stock when the spelt is tender and resembles risotto.
5. Stir in the butter and cheese. Serve immediately.

**This recipe was adapted from Professional Cooking by Wayne Gisslen. It may be veganized by using soy butter and soy cheese. But I’ll be totally honest, the flavor just isn’t the same.