Veganuary with a Mexican flair

From eu.press-citizen.com

January is a time for reflection, goal-setting, fresh starts, and new commitments. It is also an opportunity to focus on ways to make a positive impact on our own lives and on the world around us. In 2015, a movement centred on this idea of positive change was created. Veganuary is a challenge to eat vegan for the entire month of January. The goal is to explore how a plant-based diet affects your body and the planet, with an emphasis on curiosity and progress rather than perfection.

Since its launch, Veganuary has grown to include 25.8 million participants worldwide. Many people report increased energy, improved digestion, and weight loss. Research also links a plant-based diet to a reduced risk of heart disease, diabetes, and certain cancers.

Participation in Veganuary helps reduce reliance on industrial farming practices, which has a significant impact on the climate. Eating plant-based foods produces ten to fifty times fewer emissions than consuming animal products. Just one month of participation can save the lives of up to thirty animals. Animal agriculture is the leading cause of rainforest deforestation worldwide, and reducing it also helps minimize water pollution caused by manure runoff and antibiotics contaminating our waterways.

Today, the movement toward self-care — along with compassion for animals and concern for the environment—continues to grow. Well-known figures and athletes such as Joaquin Phoenix, Woody Harrelson, Billie Eilish, Lewis Hamilton, Venus Williams, and Serena Williams have publicly supported plant-based living.

If you are interested in making a lasting positive change, you can sign up at veganuary.com. The organization offers easy guides to getting started, meal plans, nutrition tips, recipes, coaching, and email support.

I am sharing this lasagne recipe because it is flavourful, uses common ingredients, and is easy to prepare. It is an excellent dish for anyone beginning to explore vegan cooking and can be assembled in about 20 minutes. Savoury and satisfying without being overly spicy, it is perfect for serving guests, taking to a family gathering, or sharing at your next potluck. Leftovers can be refrigerated for five days, making it a convenient option for quick meals during the workweek.

Veganuary is a challenge to eat vegan for the entire month of January. The goal is to explore how a plant-based diet affects your body and the planet, with an emphasis on curiosity and progress rather than perfection.Try this spin on a popular Mexican dish.  

Provided by Carolyn Howe

Vegan Mexican Tortilla Lasagne

• 1 large red onion, chopped
• 3-4 garlic, minced
• 2 peppers, red, green, or yellow
• 2 C finely chopped mushrooms
• 1 ½ tsp cumin
• 1 tsp chili powder
• 1 can of black beans, drained
• 1 can of undrained mild chili beans (I use Aldi brand)
• 1 can of corn, drained
• 1 15 oz can tomato sauce
• 1 ½ tsp salt, or to taste
• 5 flour tortillas 10”, cut into strips about 2” wide
• ½ C Veganize, or any other no dairy mayo
• 2 T chili sauce
• 1 ½-2 C vegan cheddar cheese
• 2 C of chopped spinach, (optional)
• 1 can black olives sliced, (optional)
• Crushed corn chips (optional)

1. Sauté the onion in a little oil or water for about 5 minutes or until soft. Next, add the peppers for a couple of minutes. Add the chopped mushrooms and cumin. Cook until the mushrooms release their moisture.
2. Stir in the black beans, undrained chili beans, corn, cumin, chili powder, and salt.  Heat until hot, then set aside.
3. Mix the ½ C or mayonnaise with the 2 T of chili sauce and set aside.
4. Stack your tortillas and cut into strips about 2” wide and set aside.
5. Oil 9 x 13 “cake pan and set oven to 400 degrees.
6. Spread a little tomato sauce on the bottom. Now you are going to make 3 layers of your ingredients.
7.  Begin your first layer: lay down 1/3 of the tortilla strips, (they can overlap slightly) then 1/3 of the hot onion/pepper/ bean mix.  Add 1/3 of the can or tomato sauce and dollop on 1/3 of the mayo/chili mix. I usually just spread this evenly with a spatula. Sprinkle on 1/3 of the cheese and chopped spinach if using. (bottom 2 layers only for spinach).
8. Repeat these layers two more times, ending with cheese. I like to sprinkle sliced black olives on top, but this is optional.
9. Cover with foil and bake for 30 min. Remove the foil and add a handful of crushed corn chips if you like, also optional
10. Bake uncovered for 10 more minutes. Remove from oven and rest for 5 minutes before cutting.

Notes: This recipe is versatile. Add or subtract the ingredients to your preference. Wrap cooled squares and freeze for quick meals or lunches.

Carolyn Howe and her family of four have been vegan for 14 years. She is a board member of the Vegan Community of Eastern Iowa. 

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