You can ‘go green’ simply by adjusting the choices you make in the grocery store and adding some new recipes to your weeknight dinner routine. Below are some shocking statistics on the foods you likely eat every week. I’ve swapped out some classic Tex Mex staples for a ‘greener’ option. I promise you’ll never miss the meat or cheese!
EAT THIS VS. THAT
- Dairy vs. plant based products: It takes over 1,000 gallons of water to produce 1 gallon of milk!!! Instead, swap out cheese for a plant based product which only uses 1.5 acres to produce a whopping 37,000 pounds of food!
- Beef vs. tofu: It takes 2,500 gallons of water to produce 1 lb of beef! If you eat one less burger a week, it’s like taking your car off the road for 320 miles. Swap out beef taco night for tofu taco night. It’s cholesterol free, high in iron and calcium and inexpensive
- Broccoli vs. Asparagus: Broccoli only take 34 gallons a lb to producer, vs asparagus at a whopping 258 gallons of water per pound! Another added bonus of broccoli? It’s bug resistant, requiring little pesticide to produce. Broccoli produces compounds related to a class of industrial pesticides. Don’t worry, though: broccoli’s pest defenses are 100% natural. This means farmers can grow broccoli without the need for excess chemicals. Here’s a bonus: those same compounds in broccoli that fight off bugs are also thought to keep certain human cancers at bay.
- Tea vs. coffee: Tea is the winner at 108 gallons of water per gallon of brewed tea. Coffee requires almost 10 times as much water, using 1,056 gallons of water per gallon of brewed coffee.
- Highly processed Sugar vs. other natural sweeteners: Processed with sugar is made using sulphur dioxide, a chemical, not to mention it takes a lot of energy to produce. Some healthier options for your body and the planet include coconut sugar, which produces up to 75 percent more sugar per acre than cane fields do. Honey is also a great alternative, considering it is made from bees!
Tex-Mex Tofu Tacos with Black Bean Corn Salsa
- Cuisine: Mexican
- Diet: Vegan
- 1 12–oz package organic, firm tofu (drained, dried and cubed)
- 2 tbsp ground cumin
- 1 package mild taco seasoning
- 1 tbsp corn starch
- 6 corn tortillas
- 1 can black beans, drained and rinsed
- 1 red bell pepper
- 1 cup organic corn kernels
- 1/2 red onion, diced
- 1 handful chopped cilantro
- juice from 1 lime
- 1 jalapeno seeded and diced (optional)
- salt and pepper to taste
- oil for frying
- Toss the cubed tofu in cumin, taco seasoning and cornstarch. Fry in a hot pan with olive oil until browned, turning every couple of minutes to brown each side.
- Meanwhile, combine the black beans, corn, red bell pepper, cilantro, lime juice and salt and pepper.
- Place a generous spoonful of tofu on each tortilla, then top with black bean salsa.
Keywords: Tofu Tacos
Cheesy Non-Dairy Queso Dip
- Diet: Vegan
- 2 packages Daiya cheddar farmhouse block
- 1 10–oz can Hatch diced tomatoes and green chilis, medium heat
- 1 tbsp canned green chilis, medium heat
- 1 bag Beanitos Skinny Dipper chips
- Cube the cheese block and place in a microwave safe bowl, along with diced tomatoes and green chilis.
- Microwave for 1 minute, stir, then continue microwaving a minute at a time until completely melted. Garnish with chopped red bell peppers, cilantro or smoked paprika.
- Serve with Beanitos Skinny Dipper chips.
Keywords: Non-Dairy Queso Dip