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These Tasty Low Carbon Makeovers Will Make You Forget Having a Cow

lcd2014_comingsoon_slipOn Thursday, April 24, for our seventh annual Low Carbon Diet Day, we’re asking guests at our 500-plus locations around the Unites States to “Meat in the Middle” when it comes to food choices and climate change.

Our chefs are showcasing tasty, satisfying alternatives to beef and dairy. We invite you to open your mind to these ideas for delicious, nutritious chicken, pork, dairy-free, and plantbased options — with all the flavor, and a fraction of the greenhouse gas emissions:

  • At Best Buy headquarters in Minneapolis, eco-minded employees can try a beefless sloppy joe in the form of our Ferndale Farm turkey “sloppy jane” on a whole wheat bun, or those who want a bacon cheeseburger can instead try the lower-carbon Ferndale Farm turkey burger with Hidden Stream Farm bacon and Fairview Farm grilled onions
  • At Case Western Reserve University in Cleveland, they’re making over lamb gyros with yogurt sauce as turkey versions with cucumber vinaigrette, lettuce and tomato on a pita. When the pizza special has Mission figs, prosciutto, and a drizzle of reduced balsamic vinegar, and garlic oil, who’ll miss the cheese? There’s even a dairy-less Low Carbon dessert: strawberry parfait with merengue and angel cake using strawberries, egg whites, sugar, and water instead of the usual whipped cream and yellow butter cake.
  • At the University of Portland in Portland, the traditional Reuben has turkey instead, plus tofu cheese instead of Swiss.
  • At Oberlin University, students can try a vegan version of mac ’n’ cheese, using rice pasta, soy milk, nutritional yeast, oil, soy sauce, tofu, mustard, salt, herbs, and spices, and meat eaters won’t miss the beef in a lasagna makeover using local Rathskellar ground pork. 
  • At Medtronic headquarters in Minneapolis, guests can enjoy a turkey-quinoa meatloaf with caramelized turnips and butternut squash mashed with olive oil, smoked crimini mushroom meatballs in a roasted tomato marinara, and more.
  • Santa Clara University is swapping corned beef hash for carnitas hash served with two eggs any style, tortillas & a roasted tomatillo salsa.
  • Carleton College is attempting a “bean Bourguignon” as well as a pad Thai cheeseless pizza and a Philly cheese steak swap using madeira-glazed portobello mushrooms and hummus.