Please welcome today’s guest poster, Carolyn, who blogs at The Daily Tannenbaum.

Hi everyone! I’m Carolyn, aka Noelle Tannenbaum of the Daily Tannenbaum.  By trade, I’m a financial adviser, and by day and night I’m passionate about conservation and sustainability, because what’s the point of getting people to plan for retirement if we don’t even make it that long?

I’m starting off this post today with an assumption that we all agree vegetarian diets are more sustainable than meat-based diets. (Time magazine agrees.) I’ve been a “vegetarian” for almost 12 years now, and I put that word in quotes because I believe everyone’s definition of that word is different. For me it means about 90% of my diet is plant-based. I make some exceptions, and I don’t begrudge other people what they do. For instance, when it’s really worth it, I eat seafood because I love anything that swims. Also, once a year I indulge in a meat-based food, just to make sure I’m not missing out. And yes, I eat dairy and honey, and occasionally wear leather, but I think it’s best not to get caught up in labeling myself as this or that as long as I do my best to eat plant-based and locally grown foods, which are more sustainable (do you even know how much water it takes to grow a cow?), more healthy, easy to get at local farmers markets, more ethical, and most importantly CHEAPER!

If you also want to save some money and do some good for the planet, try substituting and bulking up on the plant-based foods before you go for the meat.  As an example, I set up a comparison for a July backyard barbeque.

These numbers are based on current prices at the local grocery store in Poughkeepsie, NY.  Your local prices may vary, but the ratios are probably the same. 

On the menu:

- Instead of 4 ground beef patties ($7.16 for a package, or $5.19 a pound) TRY:

4 vegan Boca Burgers ($3.99 for a package, $6.38 a pound) … yes, the per-pound price is higher, but usually you eat burgers by the number, not by the volume, so this is also a calorie savings.

Cooking tip! Veggie burgers don’t fare as well on the grill as their cow-based cousins. They only need to be warmed up, so try wrapping them in foil and tossing them on the flame for a minute per side.

- Instead of steak ($8.96 a package, $9.99 a pound) TRY:

Portabella Mushroom Caps ($5.99 for 4)

Cooking tip! Marinate those mushrooms for a few minutes, and grill them with veggies or serve them like you would a burger. Yum-tastic!

- Instead of chicken kebabs ($2.75 for a package of 10, $3.99 a pound) TRY:

Tofu kebabs ($2.50 for a package, $2.89 a pound)

Cooking tip! Make sure if you’re grilling you get EXTRA FIRM tofu and you take some time to squeeze it dry and coat it in oil or marinade so it stays on the kebabs.  Good sauce = good tofu.

- Instead of Oscar Mayer Wieners (RIP Mr. Mayer) ($4.39 for a one pound 8-pack, and MOREOVER one hot dog is 130 calories, 110 of which are from fat!) TRY:

Tofu Pups ($4.29 for a 12 oz 8-pack, and MOREOVER one tofu pup is 60 calories, 25 of which are from fat.)

Cooking tip! Tofu pups barely count as food. But then again, neither do traditional hot dogs. 

One last thing about grilling in the summertime:  almost everything tastes better when you put it over open flame, and I say “almost” as I think back to that disaster with the oatmeal … But anyway, let me leave you with my favorite recipe for kebabs:

Green peppers ($1.69/lb.)

Grape tomatoes ($2.50/lb.)

Vadalia Onions ($.99/lb.)

Button Mushrooms ($1.99/.5lb)

Pineapple ($3.99 ea.)

Cut into chunks, and put on skewers (bamboo or metal). Marinate for 20 minutes, and grill until tasty. It’ll make about 10-15 skewers, for a grand total of $11.16. You won’t even have room for meat! Especially if you want to save something for watermelon later.