Carbonfund.org Blog

By eliminating your intake of meat, you can reduce the carbon impact of your food by 60%. (Read more about the low carbon diet.) The average American diet consumes far greater quantities of meat than the rest of the world, much of it coming from farms several hundred miles away.

You can mitigate the footprint of your meat, by eating locally-sourced meat and some diary farms are starting to take responsibility for their carbon footprint, and are developing innovative projects to capture and use the methane the cows release. Check out Carbonfund.org’s Chino Basin biodigester project for more information.

But for now, there are some delicious options out there if you want to go vegetarian. This is my favorite veggie burger recipe ever, and I’m happy to share it with you. Enjoy!

Portobello Mushroom Burgers

2/3 Cup dried lentils
6 oz portobello mushrooms, chopped fine
2 tbs olive oil
1.5 cups minced onions
2 large garlic cloves, minced
.5 ts cumin
.5 ts salt, to taste
black pepper to taste
1.75 cups bread crumbs**use vegan bread crumbs to make vegan.
.5 cup chopped parsley

1. Bring 2 qts water to boil, add lentils, simmer 20-30 min or until tender. Drain and cool
2. Heat 1 tbs oil in large skillet, add onions, cook 5 min or till softened. Add garlic, cook some more. Add mushrooms and cumin, cook 5 min. Add salt and pepper. Remove from heat.
3. Use blender to process lentils until pasty, move to large bowl
4. Add parsley, mushroom mixture and bread crumbs to the lentils*. Mix well. Chill for 1 hr to 1 wk. **can add cheese (goat cheese is tasty) before cooking
5. Form burgers and cook.

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