Take a bite out of climate change with plant- and planet-friendly recipes.
Adopting plant-based foods into your regular eating routine isn’t just good for your health, it’s also one of the best things you can do for Mother Earth. Did you know that the meat industry currently makes up around 15% of global emissions? At Moonshot, we want to make it easy and simple for you to take a bite out of climate change, one plate at a time.
As part of our ongoing series to inspire climate-friendly eating, we’re here to show you a few ways you can incorporate more plant- and planet-friendly recipes into your life - including a delicious Miso Glazed Carrot and Tofu recipe below. Try some of these tips with your next meal and you’ll have everyone singing your plant-loving praises.
Tip #1 - Better Butter
Top your toast with nut or seed butter (hazelnut, pecan, or sunflower) instead of traditional dairy-based butter. Add honey, cinnamon, or a dash of sea salt for an extra hit of flavor.
Tip #2 - Reach for the Yeast
If you haven’t tried nutritional yeast, prepare for a taste bud explosion. These golden flakes of goodness are great for your gut and they can make your food sing. Movie night? Throw it on your popcorn instead of butter and salt. Family dinner? Try nutritional yeast instead of parmesan on your pasta, or top on your salad and veggies for that coveted umami flavor. It won’t take long for nutritional yeast to become a plant-based essential in your pantry.
Tip #3 - Superb Sauté
Sauté your veggies in coconut, olive, or avocado oil instead of butter. You can even sub in these delicious plant-based fats when you’re baking your favorite desserts. Hint: try coconut oil in pancakes and you’ll bring a splash of paradise to breakfast like never before.
Tip #4 - Well Dressed
Make creamy salad dressings like ranch and caesar with tahini or soaked cashews instead of yogurt or sour cream. If you like your salads light and loaded with flavor, try whisking some balsamic vinegar with avocado oil and fresh herbs. You simply can’t go wrong with plant-based dressings!
Tip #5 - Healthier Buzz
Want to elevate your morning ritual? Drink your coffee with coconut cream or oat milk instead of milk, half and half, or any other type of dairy-based creamer. Best of all, plant-based fat slows caffeine absorption, giving you more balanced energy throughout the day.
There are so many ways to eat planet positive - from sauces, to sides, to show-stopping main dishes. If you want an easy place to start, try the Miso Glazed Carrots and Tofu below. Or if you’re feeling a bit more adventurous, make sure to try our delightful Morrocan Zaalouk recipe.
One Pan Miso Glazed Carrots and Tofu
Jaw-dropping flavor and loaded with protein.
1 bunch carrots, small to medium sized, cut into similar-sized matchsticks
10 oz block firm tofu, sliced into ~2/3 inch strips and thoroughly dried
3 Tbs miso paste
3 Tbs honey
2 Tbs rice vinegar
2 Tbs tamari or soy sauce
1 Tbs sesame oil
Pinch of cayenne (optional)
1/4 cup thinly sliced scallion greens or chopped cilantro leaves
Toasted sesame seeds (optional)
Preheat oven to 425°F.
Line a baking sheet with parchment paper and spread carrots on half.
Pat down tofu to absorb excess moisture and lay tofu strips on the other half of the baking sheet.
Whisk together all of your liquid ingredients until smooth and pour over carrots and tofu. Toss to thoroughly coat everything.
Roast in oven for 10 minutes in one flat layer, then pull the pan and use tongs or a spatula to move the carrots around and flip your tofu strips. Return to oven for another 10-15 minutes. Give things another flip as needed to get browning on all sides. Remove when carrots are tender and caramelized and tofu is nicely crisped and browned.
Transfer to a serving platter or plates, top with scallion or cilantro and sesame seeds, and enjoy! Pair with grains or greens to complete the meal.
One Last Thought
When you choose plant-based foods, you’ll reap a bounty of nutritional benefits that your body will love. You’ll also help reduce water and land use, as well as lower greenhouse gas emissions. The average person can drop approximately 30% of their food-related emissions when they make a concerted and continued effort to reduce the amount of meat and dairy they eat, and replace it with plants and legumes.
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