So… the time has come where I’m answering the call for eco-friendly meat recipes… but first I’m gonna push the vegan thing one more time :). While my mom ate the Rosemary Garlic Chicken I made her last night, I ate this vegan deliciousness. And as I’ve stated, going vegan is the #1 way to reduce your foodprint. This is because you cut out all animal byproducts and animals take a lot of land, and the animals themselves eat a lot of veggies that you could have in your diet instead! Plus, a lot of time the meat is flown from all over to get to your plate. And don’t forget that cow flatulence contains methane which is a greenhouse gas 20x worse than carbon.
But… I’m gonna get off my high-horse. Tomorrow you’ll get information for how to be eco-friendly and eat chicken but today you’ll get a delicious vegan recipe:
Seitan With An Orange Ginger Teryaki
1 package Seitan: I used WestSoy’s Seitan Strips
1/2 cup Low Sodium Soy Sauce or Tamari
1/4 cup Rice Vinegar
1/4 cup Water
1/3 cup Brown Sugar
1/3 cup Fresh Squeezed Orange Juice (or any citrus fruit in season)
1 tbsp. Ginger, grated
This is a super easy recipe: Just place the soy sauce, rice vinegar, water, brown sugar, orange juice, orange zest, and ginger in a pot and bring it to a boil. Then lower it to a simmer for around 30 minutes or until it boils liquid off and thickens. It’ll taste REALLY strong. But trust me. When there’s only a little time left on the sauce, saute your seitan (I didn’t use any olive oil but you can if wanted) until warm. Top with the teryaki and munch :). I had mine with some brown rice and some asparagus and mushrooms (I’ll give you those recipes with your chicken tomorrow).
VEGAN Vegan vegan…
Using seasonal citrus fruits allows you to buy them tastier and with less food miles attached.
If you don’t want to buy packaged seitan (thus cutting back on packaging–>eco praise if you do this) you can totally make it yourself. Here’s a recipe
See you tomorrow for the chicken you’ve all been waiting for.
Posted in Breakfast, Dinner, Lunch
Tagged brown sugar, citrus, ginger, orange, orange juice, rice vinegar, seitan, soy sauce, tamari, water
I have no idea how this has happened, but I am once again baking. These muffins turned out so well that I had to put them up here. They’re absolutely delicious AND eco-friendly. WOO!
Almond Pumpkin Muffins
(Adapted from Pumpkin Cranberry Loaf-Go Green Get Lean)
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- A good dash of cinnamon
- A dash of salt
- 1 cup Unrefined Sugar
- 1 cup Canned Pumpkin
- 1/2 cup Vanilla Soymilk
- 1/4 cup Unsalted Butter, softened–> (use Earth Balance for a vegan-friendly version)
- 1/4 cup Orange Juice
- 1 large Egg –> (add a mushed banana for the vegan version)
- A handful of Almonds, chopped
- Almonds, not chopped to top muffins
Makes ~12 Big Muffins
Preheat oven to 350. Place muffin cups in a muffin tin.
Combine flour, baking powder, baking soda, cinnamon, salt, and 1/2 of the sugar. In a separate bowl, combine rest of sugar, pumpkin, soymilk, butter, orange juice, and egg. Add to the flour mixture and combine. Then fold in chopped almonds.
Pour into the muffin cups and top with the not chopped almonds. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
Let’s talk tofu:
It’s one of those foods that most people grow up making fun of, dreading, or even refusing to eat. In a few cultures, however, it is a staple. In these cultures, there is no mistaking tofu as bland or gross. I’d like to prove to you that didn’t grow up eating tofu how delicious it can be.
First though, here are some of the environmental benefits of tofu:
- If you replace meat with tofu once a month, you’ll save 20,000 gallons of water a year. That’s because cows drink water and eat food that requires water to grow. (Bon Appetit)
- I can’t say it enough: plant protein is way more eco-friendly than animal protein.
- Adding tofu to a dish will not change the flavor but it will add protein that will help fill you up letting you eat less which is awesome for you and the environment! Saving resources!
- Soybeans are fed to cattle. It takes 7lbs of grain and soy products to produce 1lb of meat. If this was used toward human consumption, 7x more people could have food to eat.
- Reduce deforestation (which takes place for cattle raising in other countries–> the #1 cause)
- Less methane emissions from cattle–>less cattle = less methane emissions.
- Less water pollution–> cattle sewage seeps into ground water and washes into rivers, streams, lakes, and oceans.
As an added benefit, tofu is way less expensive than animal protein. With the economy in the state it’s in right now, that’s a added reason to switch to tofu for some meals!
Strawberry Orange Smoothie Bowl
- 1 frozen banana
- Carton organic strawberries
- Orange juice
- Firm tofu
- Granola (I used a delicious granola with flax seed in it)
- Agave Nectar
- Optional: maca
Blend all ingredients. Pour into a bowl and top with granola and agave.
Tofu Scramble Burrito
- Two cloves garlic, sliced
- Tofu (I had firm so that’s what I used, but silk is better for scrambles)
- Garlic salt
- Black beans
- Local salsa
- Wheat tortilla
Saute the garlic and tofu together. If using silk, scramble it like an egg. If using firm, brown the tofu. Sprinkle with garlic salt and paprika and add black beans to the hot pan. Cook until hot. Meanwhile, warm tortilla. Place the mix in the tortilla and top with salsa.
- You can add any veggies you’d like to this as well.
- It kinda takes the place of a breakfast burrito.
- This is a super good source of protein between the beans and the tofu! Check out The Magical Fruit to learn about beans eco implications.
- It doesn’t look super scrumptious but it is!
“I think the environment should be put in the category of our national security. Defense of our resources is just as important as defense abroad. Otherwise what is there to defend?” -Robert Redford
Posted in Breakfast, Dinner, Lunch
Tagged agave nectar, banana, black beans, garlic, garlic salt, granola, maca, orange juice, paprika, salsa, strawberry, tofu, wheat tortilla