As I’ve previously mentioned, I belong to that certain corner of the internet (world) that has tried to embrace eco-friendliness. From taking shorter (and fewer) showers, producing less trash, recycling, not using/buying unnecessary stuff, avoiding certain chemicals in cosmetics and cleaning supplies… to eventually considering veganism as an option.
Now, actually being a vegan is hard. You have to give up a ton of things, do research, invest time and money, be very mindful of the nutrients you are consuming and if you’re meeting your nutritional needs (which, you know, everyone – vegan or not – should do), deal with smart-ass comments and restaurants who “serve vegan” but don’t really… Honestly not every one can do it, and the reasons why you can’t or can or consider not doing it or doing it are your own and totally valid either way. I am not here to shame you for being vegan or for not being vegan. I, personally, for a bunch of reasons (including time, hormones, and family) am not and cannot be a full-vegan. However, I have tried to reduce my intake of animal-sourced protein and products in the same ways I’ve lowered my use of disposables, water, and chemicals.
I’ve done this by aiming for two to four vegan meals a week. Approached like this, it is not that hard, it is healthy, fun, and can even save you a few bucks in grocery money a week (which you can then promptly go and spend on books, markers, notebooks, and coffee).
This week I made a take on vegan “tinga”. Tinga is a traditional Mexican dish that originated in Puebla, Mexico. It usually consists of shredded beef or chicken, with tomato, chipotle chilis and spices. It’s amazing (as Mexican cuisine tends to be, it’s cultural heritage for a reason after all). Tinga is usually served on a tostada and accompanied by a layer of refried beans or in a corn tortilla, and can be topped with avocado slices, shredded lettuce, crumbled cheese, sour cream, and salsa.
My take is pretty much the same except using shredded carrot and obviously not adding any dairy as garnish. When you shred your carrots make sure you keep them on the thick side – to avoid having your food turn into a mushy pile of tinga-flavored carrot which might not be or taste as appetising.
It tastes better when served immediately, but it also tastes good cold as a to-go lunch. The possibilities are endless.