The biggest step to reduce your eco-impact might not be changing what you drive. It could be changing what you eat.

A report from the United Nations Food and Agriculture Organization says that the livestock sector creates 18 percent of all carbon emissions. That's more than transportation's 13 percent. A University of Chicago study suggests that switching from a meat-heavy diet to one that's plant-based could reduce your carbon footprint as much as switching from an SUV to a Camry.

Think vegetarian meals mean unsatisfying salads and carrot sticks? "That was my anxiety too," says Lucky Palate co-owner Bonnie Parton, "but organic beans, rice and ancient grains like quinoa are strong, sturdy staples of a good, hearty meal." Parton, who gave up meat five years ago, says that finding flavors to "delight your palate," like onions or spices, will help ensure that you feel satisfied.

David Gabbe, who teaches vegetarian cooking classes throughout the Pacific Northwest, says veggie cooking isn't a big stretch from traditional cooking. "It's not as hard as you might think," he says. "It's simply changing the centerpiece of the dish from meat to an alternate protein source, like beans or tofu." 

Want to try? Local nonprofit Vegetarians of Washington offers a free class on the basics of vegetarian cooking and nutrition.

When you're ready for the next step, check out these classes:

PCC
This spring, join chef Louise Hagler for a class featuring recipes out of her latest book, Tofu Cookery. Or, discover new ways to prepare legumes in Celebrating the Perfect Food, from Breakfast to Dessert.

Lucky Palate
Visit their Queen Anne shop most Tuesday nights for classes covering topics from tofu to spices to vegan desserts.

David's Vegetarian Kitchen
Learn the secret to non-dairy cheese and much more from David Gabbe.

Read the UN report on livestock carbon emissions here. Learn more about preparing vegetarian and vegan foods, and get recipes at VegCooking.com.