My Path to Green: Step 2 - Vegan Cooking & Cookies

Hello everyone, I am continuing my "My Path to Green" this week by learning all about Vegan and Vegetarian cooking. I was inspired by Mark Reinfeld's Go Green with Vegan Cuisine, he had some crazy statistics about the difference between a animal based diet vs. a plant based diet:

• A UN report entitled “Livestock’s Long Shadow” indicates that livestock production contributes to more greenhouse gasses than the entire worlds transportation industry combined.
• The average carbon emissions from an animal product based diet are 11 tons per year per person. The average emissions on a plant-based diet are 6 tons per year.
• It takes approximately 3 ½ acres of land and 2500 gallons of water a day to support an animal product based diet. A plant-based diet utilizes only 1/6 of an acre of land and 300 gallons of water a day.
• According to the USDA, 1 acre of land can produce 20,000 pounds of vegetables. This same amount of land can only produce 165 pounds of meat.

nAren't these insane. I don't think I have it in me to go completely vegan or vegetarian yet but its all about small steps and starting small. When I saw Mark's Vegan Mint Chocolate Chip Cookies recipe, I knew I had to give Vegan baking a try. Here is the recipe if you want to try with me :)nnMint Chocolate Chip Cookiesn25 minutes prep/15 minute cook / 8 large cookiesn nDry Ingredientsn2 cups spelt flourn1 cup vegan chocolate chips- try sunspire brandn1 cup walnuts – choppedn¾ cup rolled oatsn½ tsp. sea saltn¾ tsp. baking sodan1/8 tsp. cinnamonn1 pinch nutmegn nWet Ingredientsn2/3 cup maple syrupn2/3 cup canola oiln2 Tbl. filtered watern1 tsp. peppermint extractn n1. Preheat oven to 350 °F. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in another large bowl. Add wet to dry and mix well. Refrigerate for 15 minutes. n n2. Place 8 scoops on a well oiled baking sheet and flatten slightly with hand. Space evenly so cookies have room to spread.n n3. Bake until golden brown, approximately 10 minutes. Allow to cool before enjoyingn nMine were delicious and tasted even better because I knew they were healthy and good for our planet. Here are some more great recipes from Mark:

• Southwest Tempeh Chili
• Vegan Shepherd's Pie
• Sesame Tacos with Cashew Coconut Sour Cream
• Grilled Teriyaki Tempeh with Asian Peso

nI hope you will all set an intent to cook something vegan this week! For more information visit www.veganfusion.comnnnJust joining me? See My Path to Green from the beginning.nnnI am taking small steps in my life to to help our planet. If you are too, then share your stories with us. SunChips® brand and National Geographic believe in the power of the Green Effect. If each of us takes one small step to make our community greener, we can create big change for our planet. To get the movement started, they are awarding $20,000 grants to five people or groups with compelling ideas for green change. Submit your green idea between April 22 and June 8, 2009. For more information visit: www.greeneffect.com