To beef or not to beef

Mix Fix

by Raphaël Pons

The subject of the zero waste initiative often comes up when we talk about pollution but we sometimes forget that farming and livestock production have a significant impact on the ecology. Indeed, animal production is one of the most harmful for the planet, currently more than 75% of agricultural land in the world is reserved for livestock, livestock that must be fed and that will serve to feed ourselves. Our carnivorous way of life is destabilizing ecosystems through greenhouse gasses, deforestation, water pollution, climate change and animal abuse.

The impact of livestock farming has colossal consequences on water due to the high consumption of meat and egg production, which is much higher than the consumption of cereals and legumes, overconsumption is not the only problem

Beef: 15415 litres / kilograms

Cereals: 1644 litres / kilograms

Pork: 5988 litres / kilograms

Fruit: 962 litres / kilograms

Nuts: 9063 litres / kilograms

Vegetables: 322 litres / kilograms

Chicken: 4325 litres / kilograms

Eggs: 3265 litres / kilograms

Milk: 1020 litres / kilograms

The human body does not need to consume so much animal protein, reducing this overconsumption would be beneficial for the planet and your body.

If removing all animal matter from your diet is not for everyone, I suggest some meatless recipes.

Zucchini fritters with mint

Ingredients for 20 fritters:

600 g zucchini

2 eggs

1 large onion

1 handful of coarse salt

½ sachet baking powder

1 bunch of parsley

12 mint leaves

4 tablespoons of flour

50 g Parmesan cheese

Pepper and salt

Peanut oil

Preparation:

Sprinkle a handful of coarse salt over the grated courgettes placed in a colander to drain. Leave to rest for 25 minutes. Meanwhile, grate the onion, chop the parsley and mint. Squeeze the courgette flesh between your hands to release all the water. Transfer the drained courgettes to a salad bowl. Add two eggs, the onion, the herbs, the flour, the parmesan cheese and salt and pepper.

Mix vigorously. Heat the oil in a saucepan, form balls of dough with 2 dessert spoons. Drop into the hot oil and drain.Serve with a crisp salad.

Surprisingly, the flour added after the wet vegetables never forms lumps.

©ardeche-aquaponie.fr

Falafels

Ingredients:

500 g dried chickpeas, soaked the day before.

3-4 cloves of garlic.

½ onion.

1 tbsp bicarbonate.

1 tbsp golden sesame seeds.

1 bunch of parsley (or coriander or mint, or both).

2 tbsp cumin.

2 tbsp coriander powder.

½ tsp paprika.

Pinch of cayenne (optional).

Pepper and salt.

Instructions:

Soak the chickpeas in water the day before, making sure to cover them well. Drain and rinse the chickpeas. Dry them with paper towels (they must be wiped dry), put the chickpeas in a food processor. Add the onions and garlic cloves.

Add salt, pepper, cumin, paprika, coriander powder, cayenne and bicarbonate,

Add coriander, parsley and mint.

Blend in small batches; Scrape down the sides and blend a second time until you get a texture that is neither too thin nor too thick, between couscous and a paste, the mixture should hold together but not be like hummus.

Pour the mixture into a bowl. Do not hesitate to remove the large pieces of chickpeas.

Cover the bowl with plastic wrap and chill for 1 hour. Heat oil in a frying pan over low heat, for example with a deep fryer.

Form the falafel into balls, having first wet your hands so that the dough does not stick to your hands.

Dip the falafel balls into the hot oil. As soon as they turn golden on one side, turn them over.

©Cuisine-moi un Fenouil