This week we've been asking you to imagine your lives in 2040 with our series about the future of water in California. As KPCC's Sanden Totten reported this morning, eating drought-friendly may one day be as common as eating organic or locally sourced foods. These are meals with ingredients that take comparatively less water to grow and produce.
With that in mind, we met with Chef Wesley Avila of Guerrilla Tacos for his recommendations on how to cook a drought-friendly meal — in this case, how to make a delicious and drought-conscious veggie taco.
See a list of food items by water footprint | Share your drought-friendly recipe
Recipe: Roasted veggie taco with sweet potato tortilla
As you read along, think about what you would make, because we're curating your recipes on Twitter using the hashtag #CAwater2040.
- 4 carrots
- 16 Romano beans
- 8 scallion
- Cannellni beans
- 8 Roma tomatoes
- 2 Serrano chiles
- 1 tbs pumpkin seed
- 1 guajillo chile
- 1 tbs sesame seed
- Turnip greens
- Indian eggplant
- Shallot 2 each
- 2 lime
- Garlic 1 head
- Olive oil
- 2 sage leaves sliced
- Red wine vinegar
- 6 cups ap flour
- 2 eggs
- 4 medium sized sweet potato
1. To make the sweet potato tortillas, use 4 medium-sized sweet potatoes; wrap them in plastic wrap and nuke in microwave for 10 minutes or until soft.
2. Place 3 to 4 cups of all purpose flour in a bowl.
3. Add crushed and cooked sweet potato; add eggs, season with salt; roll into golf-ball sized balls and set aside. Let masa rest 45 minutes before rolling.
4. Use extra flour to dust your hands and any tortilla press/rolling pin you use, then press the balls to get discs about a 16th of a inch thick.
5. Roast the tomatoes, serrano peppers and garlic until nicely charred; in a pan slightly toast guajillo chili, sesame, and pumpkin seed; add tomatoes, garlic and serrano peppers; cook about 7 minutes on medium; season with salt and add 2 tbs vinegar to blender or food processor until blended.
6. Grill all veggies until done cooking; remove from grill and set aside and slightly cut into bite sized pieces.
7. In a cast iron pan, add a small amount of olive oil over medium/low heat; toss in cut vegetables add chopped garlic; cook until aromatic, finish with a sprig of thyme, season and drizzle some red wine vinegar over the top set aside until tortillas are warm.
8. Warm tortillas with a little olive oil; put on plate and assemble taco; add the roasted vegetables; top with chile, sprinkle some thinly sliced scallions and enjoy.
Here's a list of water-friendly protein provided by the Water Footprint Network.
The points below represent how many liters of water were used to produce each gram of protein.
|Food type||liters of water per gram of protein.|
Pro tip: Try using insects as the protein; they typically have a low water footprint.
The points below represent the cubic meters of water used to make one ton of each food.
|type||cubic meters of water used to make one ton|
|Lettuce and chicory||69|
|Green chilies and peppers||180|
|Carrots and Turnips||82|
|Lemons and limes||176|
Pro tip: Try to use 500 total cubic meters of water or less for the this portion of the meal.
Want more? Earlier this summer, we got these yummy drought-friendly recipes from NPR. Spicy mango popsicles? Yes, please!