Trying to help the environment? Recycling, carpooling, turning off the lights when you leave the room: these are all great ways to reduce your carbon footprint. However, your diet has a large impact on the earth as well.
The livestock industry is responsible for 18% of greenhouse gas emissions and the rapid deforestation to provide grazing land for these animals.
My decision to become vegan has more to do with the way I view the other animals with which I share this planet.
Regardless of how people feel about other sentient beings, their capacity to feel pain etc, I think that we can all agree that preserving our environment is a matter of critical importance. 
But you don’t need to feel like you’re making sacrifices for the greater good every time you sit down to eat! I never spend a meal ogling the meats on my friends’ plates and wishing I could indulge.
Instead, I have learned to fully embrace the rich flavors and textures provided by fruits, vegetables, grains and legumes. Trust me–being vegan  not all tofu and wheatgrass! 
Here are some quick recipes you can try out.

Five-Layer Taco Dip

The vegan-friendly and extra healthy version of this party staple.

* Guacamole (3 avocados
+2 T lemon juice + 1/8 cup
salsa, or your favorite recipe!)
* 2 medium sized tomatoes
(chopped)
* 3 jalapeño peppers
(chopped- remove the seeds if
you don’t want it to be too
spicy)
* 1 large bell pepper
(chopped)
* 1 can fat-free refried beans
(Check the label–a lot of
refried beans will be made
with lard)
* 1 packet taco seasoning
* Vegan “Sour Cream”
       o ½ block of silken tofu
    o 1 T vegetable oil
    o 2 tsp vinegar
    o 2 tsp lemon juice
* 2 Cups salsa

Directions:

Spread the refried beans in the bottom of a casserole dish.
Next, layer on the guacamole.
In a separate bowl, mash up and blend together ingredients for the sour cream, and add the taco seasoning. This gets layered on top of the guacamole.
Spread the salsa on top of all of that. Chop up the veggies, and add them in any order you want!

Single (Vegan) Lady Cupcake

Makes one cupcake! Great for when you’re low on ingredients,  high on self-control, or both!

* 3 T unbleached flour
* A (big) pinch of salt
* 1 T oil (or unsweetened
applesauce for a low-fat
version of this recipe)
* 1 T plus 1 tsp water or non-
dairy milk (I use almond
milk)
* 1/4 tsp vanilla extracts
* 1/4 tsp baking powder
* 1.5 T unbleached sugar (I
used 2.5 packets of Splenda
instead- free to experiment)
* Whatever else you want!

Here are some other suggestions to liven up your cupcake.

o Single (Vegan) Man: 1.5 tsp
cocoa powder, a small handful
of chocolate chips
(Ghiradelli Semi-Sweet chips
are vegan!)
o Blueberry: A small handful
of blueberries
o Funfetti: 1/8 cup rainbow
sprinkles
o Spice: A big pinch each of    
allspice, nutmeg and cinna
mon (or more to taste)

Directions:

Preheat your oven to 330 F

Mix all the ingredients together and pour into greased muffin tin (remember, you can’t use butter!)

Bake for about 15 minutes

If you are trying to make this strictly vegan, it’s best to use unbleached versions of flour and sugar because oftentimes bone char is used in the whitening process. It tastes the same as the white stuff!

(These recipes were adapted from similar directions from ChocolateCoveredKatie.com)