Meatless Monday “Taco”
Did you know that approximately 1,850 gallons of water is needed to produce only ONE pound of meat? That Americans consume almost 4 times the global average of animal protein? That meat production produces more greenhouse gas emissions than cars, planes, trains, and ships combined (COMBINED!)? Or that going meatless just one day a week could reduce carbon dioxide that would be equivalent to taking more than half a million cars off the U.S roads?! These facts not only completely shocked me and started my recent research of going meatless to help combat global warming and create a more sustainable environment, but really made me think about my eating habits and what I could do to help make a bigger impact.
While I’m not considering going vegetarian anytime soon, I have decided to make a conscious effort to limit my animal protein intake and find new ways to curb the cravings and get just as much, if not more nutrients out of my food. What I’ve discovered is you become much more creative in the kitchen and your recipes become more diverse! Not to mention veggies are a little nicer to your wallet! Going meatless is a win/win in my eyes! I will be posting many more “meatless Monday” recipes that will hopefully help you get started in your journey to helping create a better environment for yourselves and the animals!
This veggie taco with a gluten free zucchini tortilla is out.of.this.world!!! The first bite was full of so many flavors I didn’t even finish chewing before taking a second bite! I will say that the tortilla does take some time, so if you’re in a rush it can be substituted for whole wheat or any tortilla of your choice. They do hold very nicely so you can also make the tortilla a few days before for a quick weeknight meal. Another great thing about this recipe is that the filling requires only 1 pan and is finished in about 20 minutes.
Zucchini Tortilla: Makes about 11
5 small zucchinis: shredded and squeezed of liquid
6 tablespoons coconut flour (essential for absorbing extra liquid)
18 tablespoons arrowroot flour (found in the natural foods aisle)
1 table spoon dried oregano
2 teaspoons salt
Preheat oven to 365 degrees. After you have grated and removed as much liquid as possible from zucchini, add it to a large mixing bowl. Add eggs, both flours, oregano and salt to the bowl. Using a wooden spoon, mix until combined. You do not want the batter to be too moist. If it seems too moist, add more coconut flour until you reach the right consistency. Lay parchment paper onto a cookie sheet and scoop a large spoonful of the batter onto the paper. Using the spoon or your fingers, begin to spread out into a thin, circle, you can fit about 3 to 4 per sheet depending on how large you want your tortillas. Bake for about 25 minutes. Bottom and edges should start to brown and you should be able to peel off the cookie sheet. Let cool on wire rack or eat right away. You may store in Ziploc bag and heat before serving.
Meatless Taco filling: feeds 4 with extras
1/2 yellow onion, sliced thin
1/2 each of red, yellow, and orange peppers, sliced thin
4 Portobello mushrooms, sliced into long, thin strips
1 small can of black beans, drained and rinsed
2 cups corn (frozen is fine!)
2 teaspoons chili, cumin, smoked paprika powders
1 teaspoon chipotle powder
salt to taste
Toppings: sour cream, Bibb lettuce, avocado
Begin be prepping and cutting vegetables. In a large sauté pan, over high heat drizzle olive to coat the pan and add the onions. Cook for about 7 minutes or until they become golden brown, add in the peppers. Cook for another 5 minutes. Add in mushrooms and sprinkle with salt. After about 5 minutes the mushrooms will produce liquid, you want to cook until most of the liquid has been absorbed, about another 5 minutes. You can now reduce the heat to medium and add spices, beans, and corn. Stir and cook another 5 minutes. Using any toppings of your choice, add filling to taco shell and enjoy!