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 centered 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 lasagna recipe because it is flavorful, 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. Savory 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.
Vegan Mexican Tortilla Lasagna
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. Carolyn hosts monthly Meetup gatherings for vegans and vegan-curious people. Sign up for at https://www.meetup.com/Vegan-Community-of-Eastern-Iowa/. Email veganeasterniowa@gmail.com or visit veganeasterniowa.org for more.
This article originally appeared on Iowa City Press-Citizen: Veganuary with a Mexican flair | Vegan Column
Reporting by Carolyn Howe, Special to the Press-Citizen / Iowa City Press-Citizen
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