MEATLESS MONDAY

As part of our commitment of taking care of the environment and as a specific action to reduce the impact on our planet, we have joined the Meatless Monday initiative, which is present in more than 40 countries around the globe. Every Monday we offer alternatives that do not include meat, both in our associates’ cafeterias and in restaurants within our Dolphin Habitats and Parks. We also encourage our associates to implement this on their household by sharing tips and recipes.

Know some benefits of stopping meat once a week!

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People who reduce their meat intake lower their risk of heart disease, type 2 diabetes, and cancer.

Skipping one serving of beef every Monday for a year saves the equivalent emissions to driving 348 miles in a car?

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Producing ONE quarter-pound beef burger uses 425 gallons of water

Avoiding meat once a week and eating plant-based foods reduces greenhouse gases in 12%

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These are some of our favorite recipes,
try them!

Meatless Enchiladas

INGREDIENTS:

Oil
500 grams of corn tortillas, cut
into triangles
14 green tomatoes, halved
1/2 roasted onion
1 garlic clove roasted
2 habanero peppers roasted

1 cup of coriander
1 teaspoon of cumin
2 butter spoons
1/4 cups of onion finely chopped
1 tablespoon garlic, finely minced
Salt to taste
Pepper to taste

AT YOUR SERVICE:
Cream
Panela cheese
Purple Onion
Cilantro

PREPARATION:
1. To make the chips, in a pot with oil, fry the corn tortillas for 5 minutes, or until they change color and become crisp. Drain on absorbent paper and reserve.
2. Boil the tomatoes for 15 minutes or until they change color and blend together with the roasted onion, roasted garlic, roasted habanero pepper, coriander, cumin, and allspice.
3. Place the chips on a plate, serve the sauce and decorate with cream, panela cheese, red onion and cilantro.

Meaty Spiced Jackfruit Burritos

INGREDIENTS:

250g prepped jackfruit
1/8 cup (25g) tomato paste
1 cup (125g) water
2 tsp (5g) cornstarch
1 tbsp (15g) tamari
4-5 tbsp olive oil
1 tsp pink himalayan salt
3 tsp raw sugar or brown sugar

1 tbsp nutritional yeast
2 tsp white vinegar
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 ground cinnamon
1/8 tsp ground black pepper

PREPARATION:

1. Heat a frying pan on medium to high heat, adding 3 tbsp of oil. Once the oil is ho,t add the jackfruit and cook until it is slightly crispy and lightly browned (around 4 minutes).

2. Bring down the heat to medium, add the paprika, cumin, cinnamon, salt, pepper and garlic powder and cook for 2-3 minutes, stirring continuously to prevent the spices from burning. Add the remaining 2 tbsp of oil now.

3. Mix the rest of the ingredients in a bowl with a whisk or in a blender and then add to the frying pan (lowering the heat to medium/low). It will be watery at first, but within 3-4 minutes, the liquid will reduce and thicken into
a sticky sauce.