In the spirit of Veganuary, I thought I'd share this daal recipe that I came up with a few weeks ago. It definitely has the vibes of ""I need to use up the food in my fridge before it goes off"", but happens to taste amazing. The paste that you cook the lentils in can be used in a curry with other vegetables, or even as a marinade. It's definitely super versatile so go wild!
Typically, dairy milk is renowned for having a rather high environmental impact associated with the amount of land and water involved in its production. Substituting the milk in this dish to soy or oat milk, whose greenhouse gas emissions are remarkably lower, is a great way to reduce the environmental impact of this meal.
Prep Time: 5 minutesCooking Time: 20 minutesServings: 2Difficulty: 1/5 Pacific salmon is much more sustainable to eat than Atlantic salmon, as they have higher populations and are less depleted. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is... Continue Reading →
Zero waste stores often stock ingredients such as red split lentils, and are a great place to look if you're trying to reduce the amount of waste produced. To help find zero waste stores near you, visit The Zero Waster.
This recipe uses plant-based vegan mince, a source of low fat, high protein 'meat' that is an alternative to lamb or beef. It also has a much lower carbon footprint than its counterparts!
I've used bell peppers, a vegetable that is currently in season in the UK, which helps to further reduce the carbon footprint of this dish. If you're curious about finding out more information about which produce is in season, head over to the The Seasonal Chef for monthly updates and great recipes.
Kidney beans are a great source of protein, and they have a lower carbon footprint than meat. They're also very cheap to buy, and are great to keep in the cupboards for a range of recipes such as a chilli con carne or even this kidney bean curry! I've taken this recipe from BBC Good Food and the great thing about it is that it is easily adaptable - it's a perfect dish to add all sorts of veg to.
Spaghetti is amazing if you want a hearty dinner that's quick and cheap to make. This recipe uses a homemade tomato sauce which is healthier than buying premade jars from the supermarket. I've taken this tomato recipe from 'The Starving Student' - a food blogger who creates tasty dishes inspired by her Spanish heritage!
As you can see, this has a higher Carbon Foodprint than the chickpea burgers I've made. Despite this, it has a lower footprint than if I was to use beef - so, if you're finding it hard to cut meat out of your diet then try lamb as an alternative. You can make your Carbon Foodprint even lower by using locally sourced lamb that hasn't been imported from afar.
What better way to celebrate national curry week than with a traditional and authentic south Asian dish? Like many other curries, this uses the simple base of tinned tomatoes, onion, salt and chilli. It's a lot healthier than ready meals or shop-bought curriess and so much nicer.
I grew up eating my Grandma’s take on a traditional roast dinner - I think it’s safe to say we eat everything with a good helping of chilli! Being a one-pan dish, this meal couldn’t be any easier to prepare and it’s even easier to eat. The great thing about chicken is it has it produces less carbon emissions than other meats such as beef and lamb, so you can still reduce your carbon footprint by simply opting for poultry instead.
Chickpea burgers are a great alternative to meaty ones, and taste just as nice! You can serve them as a traditional burger or have just the patty with a side of salad for a lighter lunch. For a bit of twist, try putting a small cube of cheese in the middle of the burger before you cook it and it'll melt beautifully inside.
This dish uses the classic base of garlic, onion, salt and chilli which you see in a lot of curries. These four simple ingredients can be used with meat or vegetables and are guaranteed to make something tasty. You can be flexible with the seasoning and add spices like cumin or garam masala if you're feeling adventurous! This particular curry is easy to recreate and can be cooked in batches if you're trying to meal prep for work, school or uni. Switch it up each day by serving it with rice, roti or a salad.
Lentil curry, otherwise known as daal, is a staple in South Asian households. It's easy to make and very healthy! Lentils are renowned for being a great source of protein with a low carbon footprint, so if you're struggling to cut down on meat then give this dish a go. To serve, eat it with rice, a salad or try making a traditional roti which takes just a few minutes.
Making your own pizza might seem like a hassle, but it's so much fun and it's a great way to use up any vegetables that's probably seen better days! There's loads of flexibility with this, so whether you're vegan or a meat-lover you can switch the toppings to suit your requirements.
This recipe was recommended to me by a friend - I've never used sweet potato in curries before so it was a nice change and it's definitely something I'm going to try and cook with more often. The dish is mildly spicy, so you can tailor it to your needs and add more or less seasoning.
Carbon Foodprints 