GIVE PLANT-BASED RECIPES A TRY

Submitted by members of Saint Paul the Apostle Parish NYC Laudato Si Team

Saving The Planet The Plant-Based Way 

One of the best ways we can help the planet on an individual basis is by adopting a plant-based lifestyle.  Eating plant-based reduces one of the most harmful greenhouse gases polluting our environment: methane.  In fact, methane is 28 times stronger than carbon dioxide emissions (pollution from cars, factories, coal, etc.). That means that when you choose to eat a plant-based diet, you are doing more to help our ailing planet than any other choice you could make as an ethical consumer.  

Not ready to make the plunge to plant-based completely?  No problem. Try substituting several meals a week that you would normally eat meat for something plant-based. Or take part in the National movement “Meatless Mondays” where you join the millions of people who choose to eat plant-based every Monday. Below are two recipes to inspire your journey – one that is budget-friendly and one for the foodies!  We hope you enjoy it. 

Budget Black Bean Tacos 

Ingredients

1 Tbsp Cooking Oil

1/2 Small yellow onion, diced

1 – 15oz can Black beans 

1 c Shredded Cabbage/Lettuce 

Canned Salsa 

Taco Shells – hard or soft

Taco seasoning Packet 

Lime

Serves 4.

– Strain and mash the beans slightly, leaving some beans whole. Add 1 tbsp of oil to a pan over medium heat, add 1/2 a chopped yellow onion, cook until softened, clear. Stir in the beans and heat through. Add a taco seasoning slowly and taste to get the level of spice & heat wanted. Do the same with the salsa. Add water if the bean mixture is too dense.

– Shred about a cup of cabbage or lettuce to add to the tacos for crunch (optional). Toss with oil and a squeeze of lime and salt to taste. 

If using soft shell tacos feel free to warm and slightly brown them in an oiled frying pan  prior to assembling the tacos. You’re ready to assemble. If you have leftovers the bean mixture can be reheated. 

*The recipe can also easily be assembled as a bowl instead of tacos by starting with a base of rice.

Truffle Glazed  Potato and Tofu Tacos 

1/3 to 1/2 package tofu (firm or extra firm) 

1  – 2 Tbsp Olive Oil (or any cooking oil you have on hand)  

1 cup Frozen Hash Browns, any variety

1/2 Tbsp  Corn Starch 

1/2 cup Spanish onion

1 Tbsp Yeast Flakes 

salt, pepper, garlic Powder to taste 

1/2 cup Plant-Based Gouda Cheese

1 fresh jalapeno (or pickled jar jalapenos if you prefer)

4 corn tortillas

For The Glaze 

1 1/2 Tbsp Truffle Glaze 

(or make your own by combining balsamic glaze and truffle oil) 

Arugula

To Prepare Tofu: 

Open and drain the tofu package.  Place tofu in a tofu press for 30 minutes. Alternatively, squeeze as much water from the tofu as possible with cheesecloth, then place drained tofu on a plate with a very heavy pot on top of it for 1 hour or more to remove as much of the liquid as possible. Gently squeeze and drain again. Once thoroughly drained,  cube the tofu into 1/2-inch squares. In a bowl add the tofu cubes, salt, pepper garlic powder, 1/2 of the olive oil, cornstarch, and yeast flakes.  Toss gently but thoroughly to coat tofu cubes well.

Heat olive oil in a pan on medium heat. Add the tofu cubes and onions and sauté for several minutes until golden brown making sure not to burn. If you like your onions raw feel free to add them at the end of preparation instead.

In a separate pan, sauté the hashbrowns with salt and pepper until crispy golden brown. Set to the side.

Flame your tortillas on an open flame, flipping often until they have a slight crisp to them OR, put in a skillet with a very small amount of oil using just enough to coat the pan. Wipe off excess oil. Brown each side to crisp them, but make sure they are still pliable enough to fold. 

To assemble:  In a large bowl add your tofu cubes, onions, and half of the Truffle glaze. Toss to coat.  Add the hash browns, gouda, thinly sliced or pickled jalapenos, arugula, and the remaining truffle glaze. Toss them all together and spoon them into taco shells.  If you need some extra “kick”, feel free to add your favorite Tabasco or hot sauce!  Enjoy 

Climate-conscious dining helps reduce the overall pattern of destructive environmental carbon footprint. Plant-based (fruits & vegetables) food choices versus animal products are generally the most impactful choices to reduce harmful greenhouse gas emissions.

If you give these recipes a try, we invite you to provide feedback via LUKELIVE@LUKELIVE.COM Let us know if you would like to see more recipes from us in the future. Thank you!