You might have heard about the upsides of being vegetarian/vegan at some point, hopefully not in a preachy way (that’s not us). It’s great for your health and even a simple swap every now and again can reap you the benefits. It’s the same for the environment – meat isn’t always the way to go if you want to protect the planet, and there are other tasty options out there. But don’t just take it from us - here are some facts and meat alternatives to help you make your own decision. Try making this change once a week. Meatless Monday’s is a great way to start making a change!
There are literally millions of cows, sheep, pigs and chickens on Earth. They take up a lot of space, some of which was or could be rainforests. Having more forests of any kind reduces soil erosion, desertification, and flooding. It also traps more CO2, reducing one greenhouse gas.
Fewer livestock would also reduce the amount of methane, a more potent greenhouse gas. These animals make 15% of the global greenhouse gas emissions, which is said to be more than planes, trains and automobiles combined. The physical waste, if stored incorrectly, can contaminate water supplies and rivers, making them uninhabitable for local wildlife.
70% of water in agriculture goes to make meat, too. It takes 15,000 liters to make 1 kilogram of beef, and even chicken needs 4000 liters. The most water intensive plant, cereal crops, only needs around 1600 – fruit and veg generally need less. Even measured per calorie, raising cows consumes several times the amount of water as growing plants.
There are many plant-based alternatives to meat out there that can give you all the protein you need. Tofu is widely known and great for cooking many Asian dishes. For a denser texture, you can use tempeh, another soy product that’s often used for “bacon”. Seitan is a great option for anyone with a soy allergy, a “wheat meat” that’s very versatile. And there’s always the old favorite: legumes and cereal (think beans and rice, peanut butter on wholegrain bread, etc.)
But these plants aren’t the only things you can use. Cue our new favorite vegetable, the celeriac (or celery root). Hit with the same ugly stick as the blobfish, gnarly celeriac isn’t going to be winning a beauty contest any time soon. It’s part of the celery family, and has that celery flavor with a nutty, root vegetable edge. If that’s not your thing, though, it’s easy to add other flavors to it. This is my new favorite lunch sandwich!
That’s what we’ve done with our new "Celeriac Pot Roast" Sandwich.
3 – 4 hour slow cook time
1 large onion
2 large carrots
7 garlic cloves
¼ C olive oil (optional)
1 Tbs himilayian sea salt
1 Tbs cracked black pepper
1 large celeriac (celery root) not peeled and washed
1 bottle of beer
1 bay leaf
1 Tbs thyme
1 Tbs rosemary
Preheat oven to 300.
In a oven pan add cut vegetables, oil, herbs, and beer. Roast low and slow for 3 1/2 to 4 hours until done. when early pressed with fork they are ready!
Remove from the oven, carve slices with knife or meat slicer. Garnish with horseradish mayo, pickled purple cauliflower or chipotle pickled carrots and lettuce, tomato, and sprouts!
The Organic Grill
123 1st Ave
NY NY 10003