Did you know that the meat industry is one of the leading contributors to climate change? Since 1994 November has been celebrated as vegan month, it’s crucial to understand the profound impact our dietary choices have on the planet. According to a report by the United Nations Food and Agriculture Organization, livestock farming accounts for nearly 14.5% of global greenhouse gas emissions (FAO, 2013). In addition to emissions, animal agriculture is a significant driver of deforestation, with vast tracts of forest cleared for grazing land and feed crops, contributing to biodiversity loss (World Wildlife Fund, 2020). Nutrient runoff from livestock operations also pollutes waterways, affecting aquatic ecosystems (US EPA, 2021).
Switching to a plant-based diet not only helps mitigate these environmental issues but also promotes personal health and well-being. To kickstart your journey, here’s a simple and delicious recipe: Enlightened Miso Power Bowl (serves 2) from The Oh She Glows Cookbook by Angela Liddon
Ingredients
1 sweet potato, cut into 1 cm rounds
1 ½ tsp olive oil or coconut oil
Sea salt and freshly ground black pepper
1 c quinoa, uncooked
1 c edamame, frozen, shelled, thawed
1 carrot, julienned
2 green onions, thinly sliced
¼ c cilantro leaves, chopped
1 tsp sesame seeds
1/4 c sprouts
Orange Maple Miso Dressing
3 Tbsp light miso
2 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1 Tbsp tahini
1/4 c orange juice
1 Tbsp water
1 tsp maple syrup
- Preheat oven to 400 F (200 C), line a large rimmed baking sheet with parchment paper. Put the sweet potato rounds on the baking sheet and drizzle the oil over, rub in the oil and season with salt and pepper. Roast for 20 minutes, flip over the slices and roast another 10 minutes until tender and lightly browned.
- Whisk the dressing ingredients together until smooth.
- Prepare the quinoa by first rinsing thoroughly. Then bring to a boil with 1 ½ c water, simmer for 15 to 17 minutes. Cover with a lid and let sit at least 5 minutes off the heat.
- To serve, divide the quinoa between 2 plates, season with salt and pepper, top with roasted sweet potato, carrots, edamame, green onion, cilantro, as well as sesame seeds and sprouts. Drizzle with the dressing and enjoy.
For more great vegan recipes check out the cookbooks behind the Reference desk on the main floor or the TX 837 section on the 3rd floor of the BCIT Library (Burnaby campus).
As you explore vegan options this month, remember that every bite counts. By choosing plant-based meals, you’re making a positive impact on the environment and your health. Let’s champion a sustainable future together!
References:
Food and Agriculture Organization. (2013). Tackling climate change through livestock. https://www.fao.org/3/a-i3437e.pdf
World Wildlife Fund. (2020). Deforestation and its impact on biodiversity. https://www.worldwildlife.org/threats/deforestation-and-forest-degradation
United States Environmental Protection Agency. (2021). Nutrient pollution. https://www.epa.gov/nutrientpollution
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