Return

Food for Thought

Eat for the Planet

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.


More Articles

Inclusive Food for All Appetites

Inclusive Food for All Appetites

Read More
What is a Foodprint?

What is a Foodprint?

Read More
World Autism Awareness

World Autism Awareness

Real moms creating a more inclusive world

Read More