It's February, and we are still going strong on our vegetarian eating one day a week! How is everyone else doing? Just remember, even changing one meal a week can have a positive environmental impact! Meat, come at a shockingly high cost for the earth around us. Producing meat products uses so much water, create so much waste (including plastic), and emits a lot of greenhouse gases.

Beef uses 11 times the water and produces 5 times the greenhouse gases of other animal proteins, so if you want the most bang for your environmental buck, that is where to start. 

We are still looking for vegetarian recipes to add to our arsenal, so I thought I would share some of our attempts and successes with you. My husband is an awesome cook, so I know we will find some good stuff to share. 

If you had told me a year ago I would be trying to talk anyone into mushrooms, let alone eating them myself, I would have thought you were nuts. Mushrooms are the devil's boogers.

 I am not going to say I love mushrooms, but I don't hate them with my whole heart, and I think that is a real victory for our semi-vegetarian home. This is the dish that changed my mind. It is delicious, and there are enough textures going on that you don't really focus on the mushroom spongey thing. Here is the recipe, thanks to the Boy.

Ingredients
2 lb cremini mushrooms, chopped
1 tbsp oil
1/4 cup taco seasoning
3/4 cup water

Our Usual Salsa Ingredients
Green onion
Red onion
Tomato
Jalapeno
Something Sweet (Mango, Nectarine, etc)
Cilantro
A Teeny Bit of Garlic

1. Chop all of the mushroom and saute with 1 tbsp oil.

2. Once they are cooked through, add taco seasoning and water.

3. Put on tortilla, add salsa, cheese or sour cream, avocado or guacamole.

See? So simple. You can do this. And if you aren't a mushroom person (like me), consider trying this one. With all of the strong flavors and textures of a taco, you really can't tell that you are eating mushrooms not taco meat. I loved it. So good!