Eat for the Planet

An easy easy way to lower your foodprint is by making simple swaps for meat and dairy. You don’t have to give it up completely, but a step toward plant-based eating makes a big impact on the planet.  Try switching out one day a week (Meatless Monday) or going plant-based for one meal a day.  Plus, your body will benefit too!

Here's a few recipes to get you started! 

 

INGREDIENTS:

 

1 cup raw cashews

1 tablespoon lemon juice

1 tablespoon sriracha

2 tablespoons nutritional yeast

½ tsp smoked paprika

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder 

½ teaspoon turmeric powder 

½ tsp salt

¾ cup- 1 1/4 cup hot water

 

DIRECTIONS:

 

1. Soak cashews overnight in water.
2. Add all ingredients except water to a blender. Add ¾ cups of water and blend until smooth. Add more water to desired consistency.

 

INGREDIENTS:

 

2 cups cooked chickpeas

2 tablespoons tahini 

1 teaspoon dijon mustard

1 tablespoon honey

1 tablespoon lemon juice

2 tablespoons fresh 

¼ cup red onion, finely chopped

1 celery stalk, chopped

2 tablespoons dill, chopped

Salt & pepper to taste

 

DIRECTIONS:

 

1. Mash chickpeas using a potato masher, fork, or pestle. Mash just enough to get a mixed texture of whole and smashed chickpeas.
2. Mix in remaining ingredients. 
3. Layer on your choice of bread with your favorite accompaniments. 

 

INGREDIENTS:

 

3 cups riced cauliflower

½ onion, diced

1 large carrot, diced

1 cup shelled edamame

2 tablespoons pineapple juice

1 tablespoon soy sauce

1 tablespoon honey

1 teaspoon sesame oil

1 cup diced pineapple 

2 tablespoons crushed cashews

1 teaspoon sesame seeds

 

*You can buy store bought cauliflower rice or making your own is just as easy! Divide a head of cauliflower into florets and pulse in a food processor in batches. Pulse until a rice-like texture is reached. 

 

DIRECTIONS:

1. Heat sesame oil in a pan over medium heat.
2. Add onion and carrot and cook 2-3 minutes.
3. Add edamame and cauliflower and sauté for 5-6 minutes. Be sure not to overcook! You’ll know when it’s fully cooked when it’s chewy, but still firm. 
4. In a small bowl, whisk together pineapple juice, soy sauce, honey, and sesame oil. Mix sauce into cauliflower.
5. Turn off heat and mix in cashews & sesame seeds. 

 

 

INGREDIENTS:

 

2 tablespoons olive oil

1 onion, minced

2 carrots, chopped

1 celery stalk, chopped

1 cup white mushrooms, chopped

2 cloves garlic, minced

2 cups diced tomatoes

¼ cup tomato paste

2 cups vegetable broth (make your own using veggie scraps!)

½ teaspoon basil

½ teaspoon oregano

1 cup dried lentils

*Cooked pasta to serve 

DIRECTIONS:

 

1. Heat olive oil and sauté onion for 2 minutes. 
2. Add carrot, celery, and mushroom and cook 5 minutes. 
3. Stir in remaining ingredients, bring to a boil, cover and simmer for 40 minutes until thickened.