It’s true: Reducing your meat and dairy intake can reduce your impact on climate change. NYT columnist Melissa Clark shows you how to do it deliciously, with new recipes like this Mushroom Bourguignon.
GET THE RECIPES:
Mushroom Bourguignon: https://nyti.ms/2FkQAdD
Indian Butter Chickpeas: https://nyti.ms/2sJkWnn
Maple Roasted Tofu With Butternut Squash and Bacon: https://nyti.ms/2rSnK17
Meatless Meatballs in Marinara Sauce: https://nyti.ms/2sBRNKW
READ MORE:
Your Questions About Food and Climate Change, Answered: https://nyti.ms/36xyxNr
The Meat-Lover’s Guide to Eating Less Meat: https://nyti.ms/2ZN92oA
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
This is sometimes called a "Reducitarian diet."
The highest impact version of that diet would be to boycott beef and dairy, since raising cows has the biggest environmental impact.
there is plant based butter in morrisons
Melissa is awesome
I have really loved Melissa Clark's vegetable-forward options and have wanted to make this recipe for a long time.
I tend to avoid dairy most of the time so that's easy to avoid. I don't eat beef much because it's too tough for me ususally. I do however love other kinds of meat and fish. I usually keep a 60/40 rule. Let's be realistic, most people in the world do not want their whole plate to be covered in veggies and have a small portion of meat on the side.
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No red wine added? Mais non…c’est fou!
Can't wait to try this. But no potatoes or carrots???
I can’t wait to make this … thank you.
She's THE BEST! Love Melissa's NYT cooking vids! Thank you. 🙂
“I am a committed carnivore…and I think we should all be eating a lot less meat”
Total respect. You can be a meat-lover and still admit cutting down on meat & dairy can still help so it’s worth doing it if you can. My diet has been pescetarian for years so i can eat eggs, dairy & seafood but I mainly eat plant-based because it’s what I prefer
Great video! I definitely want to try the dish.
When I sauté mushrooms, I ask my, whoever is around in kitchen with me, if they can hear the birds, like dawn chorus, maybe, or babies calling mamma for their breakfast worms…it's soo nice ????????
It’s a mental lesson convincing some that a meatless meal is indeed a meal. I’ve succeeded with my black bean burgers, and I think your mushroom stew might do if I add something with more chew to it. Maybe a sprinkling of toasted garbanzos or butter beans on top will do the trick.
Intriguing, but the recipes are behind a pay wall.
We need tofu pudding to be a thing. Makes me happy!????
is taste more important than life?
First off, I love the simplicity of the 80/20 rule concept! I love meat too but find that I tend to eat too much of it which hinders my fat loss goals. So I am looking to find a balance where I can make veggies and plant-based foods a priority while not eliminating meats entirely, just reducing my intake for health reasons. I also find that when I eat less meat I tend to have more energy and smoother bowel movements.
Im not motivated by the environment ???? but healthwise yes. I cut back alot, still eat dairy, occasional chicken or seafood, but try not to eat red meat
Hopefully 2021 isn’t too late
New Year’s Resolutions are so stuck in the Before Times. Can everyone burnt out in late 2021 please shout, “Oh my sweet summer child”?
Give me a dead animal on my plate every day.
I have a 50/50 rule right now. I mix half my protein with half another meatless protein
A steak a week, I could deal with that.
Balance!! I love it!
I made the Mushroom Bourguignon, and it was delicious.
4:38
as a treat…
Great job, Melissa! Great recipe!
The livestock and CO2 conflict is far too misunderstood. Whatever your arguments against eating animals, CO2 is not one.
Nice recipe and info, but tasting from the utensil and returning it to the pot, very unsanitary as well as dangerous! Thank you