Veganuary: Tagliatelle with vegetable ribbons
So here we are at the end of Vegan week and Veganuary. Yep, that’s right. All this I’ve been celebrating Veganuary 2016. In this post I’m looking at Veganuary, the very inspiration for my vegan week and the reasons why it was set up.
Launched in the UK back in 2014, Veganuary has rapidly grown into a global campaign to get people to give up meat in January and beyond.
The idea behind Veganuary is to raise awareness of the vegan lifestyle. It is a way to show us how we can make different choices in our lives to lessen our impact on the earth, animal agriculture has been identified by the UN as one of the big drivers of climate change.
January is a month which has been used before as a pledge month, with other clean living or lifestyle change campaigns such as Dry January (that’s one pledge which I shan’t be attempting). Whilst I haven’t given up meat for the month we have had more vegan meals and it has made me think about the food choices I make and how they impact the world around me.
The biggest imperative which has spurned me on to try eating more vegan and vegetarian meals this month has been seeing the impact of mass animal agriculture. As a meat eater I’m responsible for up to twice the level of greenhouse gas emissions as a vegan.
These emissions are generated in a variety of ways and are composed of CO2, Methane and Nitrous Oxide. Land use, such as clearing land for grazing animals to live on and to grow crops on to feed them with, produces CO2 emissions. Energy is also used to keep animals alive, to transport them around and in the slaughtering process.
Cows also produce a lot of methane, like a lot. It has been estimated that methane (a gas 86 times more potent than CO2) produced by cows accounts for more greenhouse gas emissions than all transportation combined. Animal farming is also responsible for emissions of nitrous oxide, which is a staggering 268 times more harmful as a greenhouse gas than carbon dioxide. It is produced when farm animals waste is broken down.
So with all that in mind, I hope I haven’t put you off eating your dinner; but I do hope that I have given you pause for thought, as I have.
Tagliatelle with vegetable ribbons
- 2 large courgettes (zucchini)
- 2 large carrots
- 200g tagliatelle or spaghetti
- 60ml garlic flavoured olive oil
- 60g strong vegan cheese (try these), grated. Plus extra to serve with at the table
- Cracked black pepper
- Cut the carrots and courgettes into long thin ribbons using a vegetable peeler.
- Bring a pan of water to the boil and add the vegetables. Boil for 30 seconds to partially cook, then drain and set aside.
- Cook your pasta according to pack instructions. When cooked, drain and return to the pan.
- Stir the vegetable ribbons through the pasta. Add in the garlic olive oil and cheese. Stir it all together.and add black pepper to taste.
- Serve with the cheese and more black pepper to taste.