Moving toward a vegetarian diet is the most powerful food choice we can make to reduce climate change. It is estimated that livestock production creates more greenhouse gasses than all forms of transport combined.
Nutritionally, eating a plant based diet is good for us too. Plant based protein sources include beans and legumes, nuts, and seeds and grains. Vegetarians and vegans have lower rates of many diseases including obesity, heart disease, diabetes, colon cancer, and hypertension.
Here is an excellent recipe for a Mexican style meat substitute. Use it in tacos, burritos or for a taco salad. It freezes really well so make a double batch and then freeze in small containers.
Meatless Mexican
Ingredients
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 cup dried green or brown lentils, rinsed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 1/4 cups low sodium vegetable broth
- 1 cup homemade or commercial salsa
Directions
- In a large saucepan, saute the onion and garlic in the oil until translucent. Add the lentils, chili powder, cumin and oregano and the broth and bring to a boil. Reduce the heat, cover and simmer for 30-35 minutes or until the lentils are well cooked. Uncover and mash lentils slightly. Cook for another 10 minutes or until mixture is thickened, then stir in the salsa.
- Spoon about 1/4 cup lentil mixture into a taco shell. Top with your favorite fixings: avocado, lettuce, tomato, green pepper, cheese and sour cream.
mer night. But grilling meat or cooking it at high temperatures can create heterocyclic amines (HCAs) which have been linked to cancer. HCAs are formed when amino acids, the building blocks of protein, and creatine, a natural compound found in muscle meats, react at high temperatures. Limit your exposure to these mutagens when you are barbequing with these tips:
