This post is sponsored by Midwest Dairy.
Did you know October is National Farmer’s Month?
I love farm tours! It’s so enlightening to see how farmers use their land, grow their crops, take care of their animals and process food for public consumption. It always amazes me how environmentally conscious farmers are, too. There’s a buzz around regenerative farming practices, which aims to reverse climate change by focusing on the health of the soil, conscious water usage and integrating animals to graze on cover crops to allow more nutrients to cycle from crops to soil to help reduce carbon dioxide in the atmosphere.
On a recent visit to a local dairy farm, I learned so much about the environmental practices of dairy farmers. Here are some fun facts about dairy farming:
95% of dairy farms are family-owned, and most milk is produced from cows within 300 miles of where it’s sold.
Dairy farmers are making red barns go green with eco-friendly LED lights, timed electricity and variable speed drives in the milking parlors to better conserve resources for the planet.
The U.S. dairy industry has committed to becoming carbon neutral by 2050 using science, technology and innovation — and we’re already well on our way.
Milk contains just three simple ingredients: milk, vitamin A and vitamin D plus 13 essential nutrients.
My family and I use cow’s milk in several ways from smoothies to cold and hot cereal to soups to frothy coffee and tea drinks to baked goods to sauces and dips. Not only is milk, as well as yogurt and cheese versatile, but they are nourishing protein sources. Let’s get cooking with yogurt today!
I am making a vegetarian shawarma — traditionally made with lamb, beef or chicken, but I’m using tofu (soybean curd) along with a creamy and colorful yogurt dipping sauce to enjoy as a tasty lunch or dinner. Tofu is a complete plant protein source containing all the essential amino acids that your body can’t make.
Extra-firm tofu is simple to grill and takes on the flavor of marinades and spice rubs well. A dollop of the vegetable and yogurt dipping sauce takes it to another level. The tartness of the yogurt makes a great accompaniment to the sweet beet and carrot combo!Try my Tofu Shawarma with Beet and Carrot Yogurt Sauce. #ad #recipe #sponsored @dairygood #nationalfarmersmonth Click To Tweet
Tofu Shawarma with Beet Carrot Yogurt Dipping Sauce
This vegetarian take on a Middle Eastern classic offers a spice-filled flavor punch with a colorful yogurt dipping sauce.
- 1 medium lemon juiced and zested
- 1/4 cup balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1 clove garlic minced
- 1 tbsp Garam masala spice blend
- 1/2 tsp nutmeg
- 1/2 tsp dried oregano
- 1/4 tsp ground cloves
- 1/2 tsp cayenne pepper
- 1/2 tsp ground ginger
- 16 ounces extra-firm tofu
- 1 medium beet cooked and peeled
- 1 medium carrot cooked and peeled
- 1 clove garlic crushed and peeled
- 1/2 cup whole milk plain yogurt
- 1.5 tsp tahini
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 cup fresh dill coarsely chopped
- 1 small cucumber chopped
- 4 6-inch whole-wheat pita breads warmed
- In a medium shallow dish, whisk lemon juice and zest, vinegar, oil, garam masala spice blend, nutmeg, oregano, cloves, cayenne pepper and ginger. Add tofu and coat both sides. Allow to marinate for a least 1 hour at room temperature or overnight in the refrigerator.
- Make dipping sauce by adding the beet, carrot, garlic, yogurt, cinnamon and salt to food processor. Blend until smooth. Gently stir in the dill.
- Preheat grill to 400 degrees F. Remove tofu by slices from the marinade and put on the grill. Grill one side for 3 minutes, flip to other side. Grill for another 3 minutes or until both sides are seared; drizzle with remaining marinade.
- Spread the dipping sauce into each pita bread and top with the tofu and cucumbers. Fold over pita bread and enjoy!
Cheers to dairy farmers everywhere!
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Enjoy eating simply,