As we celebrate Earth Day, it’s a great reminder to think about our impact on the planet and how we can make a positive change. One simple way to do this is by changing up your cooking habits and incorporating more eco-friendly ingredients and practices into your kitchen routine. In honor of this special day, we’ve gathered 20 sustainable recipes that are not only delicious but also good for the environment.
From vegan stews to compostable bread, these recipes showcase the power of food in bringing people together while also promoting a healthier planet. Whether you’re looking to reduce your carbon footprint, support local farmers, or simply make more conscious choices about what you put in your body, we’ve got you covered with this collection of innovative and tasty dishes.
Vegan Lentil and Vegetable Stew
Warm up with this hearty, plant-based stew that’s perfect for a chilly evening or as a comforting meal prep option. This recipe combines the rich flavor of red lentils with a medley of colorful vegetables, all in one nourishing bowl.
Ingredients:
– 1 cup dried red lentils
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 1 large potato, peeled and cubed
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a large pot, sauté the onion, garlic, carrots, and potato over medium heat until tender, about 10-12 minutes.
3. Add the lentils, diced tomatoes, cumin, salt, and pepper to the pot. Stir well.
4. Pour in the remaining water and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-50 minutes
Roasted Root Vegetable Medley
Transform a medley of root vegetables into a sweet and savory masterpiece with this simple recipe. Perfect as a side dish or added to salads, sandwiches, or wraps, this roasted delight is sure to please.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large parsnip, peeled and sliced
– 2 large beets, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together the sweet potatoes, carrot, parsnip, and beets.
3. Drizzle with olive oil and sprinkle with salt, pepper, and any desired seasonings.
4. Spread the vegetable mixture in a single layer on a baking sheet.
5. Roast for 25-30 minutes or until the vegetables are tender and caramelized.
Cooking Time: 25-30 minutes
Quinoa and Kale Stuffed Bell Peppers
Brighten up your dinner plate with these vibrant bell peppers filled with nutritious quinoa, kale, and flavorful spices. This recipe is a perfect blend of plant-based goodness and satisfying comfort food.
Ingredients:
– 4 bell peppers (any color)
– 1 cup cooked quinoa
– 2 cups chopped kale
– 1/2 cup black beans, cooked
– 1/4 cup chopped red onion
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine quinoa, kale, black beans, onion, garlic, cumin, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Bake for 30-40 minutes or until the bell peppers are tender.
Cooking Time: 30-40 minutes
Zero-Waste Vegetable Broth
Make a flavorful and eco-friendly vegetable broth using scraps that would otherwise go to waste. This recipe is perfect for cooking, soup-making, or as a base for other dishes.
Ingredients:
– 2 cups mixed vegetable scraps (peels, leaves, stems)
– 1 onion skin
– 2 cloves garlic, peeled
– 1 carrot top
– 1 celery stalk end
– 6 cups water
– Optional: herbs and spices of your choice
Instructions:
1. Combine the vegetable scraps in a large pot.
2. Add the onion skin, garlic, and carrot/celery tops to the pot.
3. Pour in the water, making sure that all the ingredients are covered.
4. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the liquid has reduced slightly and the flavors have melded together.
5. Strain the broth through a cheesecloth or fine-mesh sieve into a clean pot or container. Discard the solids.
Cooking Time: 30-40 minutes
Notes:
– Use this broth as is, or add herbs and spices to taste.
– Store excess broth in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
Farmers Market Pasta Primavera
Celebrate the flavors of spring with this vibrant pasta dish, featuring a colorful medley of fresh vegetables from your local farmers market.
Ingredients:
– 8 oz. pasta (such as bow tie or penne)
– 2 cups mixed spring vegetables (e.g., bell peppers, zucchini, snap peas, cherry tomatoes)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add mixed spring vegetables to the skillet. Cook, stirring occasionally, until tender-crisp (about 5 minutes).
4. Add cooked pasta to the skillet, tossing to combine with vegetables and garlic. If needed, add reserved pasta cooking water to achieve a creamy consistency.
5. Season with salt and pepper to taste. Sprinkle Parmesan cheese over top and toss to combine.
6. Garnish with chopped parsley, if desired. Serve immediately.
Cooking Time: 20-25 minutes
Compostable Banana Bread
This recipe uses natural and biodegradable ingredients to create a delicious banana bread that can be composted at the end of its life cycle, reducing waste and promoting sustainability. Perfect for those looking to reduce their environmental impact.
Ingredients:
– 3 ripe bananas
– 1/2 cup whole wheat flour
– 1/4 cup coconut sugar
– 1/4 cup oat milk
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon honey
– 1 egg (or flax egg for vegan option)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan with coconut oil.
2. In a large mixing bowl, mash the bananas and mix with whole wheat flour, coconut sugar, oat milk, baking powder, and salt.
3. Add honey and egg (or flax egg) to the mixture and stir until combined.
4. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 45-50 minutes
Composting Tip: Once baked, allow the bread to cool completely before cutting it into slices. Place the slices in a compost bin and let nature do its magic!
Locally Sourced Berry Smoothie
Experience the sweetness of summer with this refreshing Locally Sourced Berry Smoothie, featuring fresh berries from local farmers’ markets and your own backyard. This recipe is a perfect way to enjoy the flavors of the season in a quick and easy drink.
Ingredients:
– 1 cup mixed locally sourced berries (strawberries, blueberries, raspberries)
– 1/2 banana, sliced
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Ice cubes (as needed)
Instructions:
1. In a blender, combine the mixed berries, sliced banana, and plain Greek yogurt.
2. Add the honey and blend until smooth.
3. Taste and adjust sweetness as needed.
4. Add ice cubes if you prefer a thicker consistency.
5. Blend again until ice is crushed and the smoothie reaches desired thickness.
Cooking Time: 5 minutes
Plant-Based Chickpea Salad Wraps
A refreshing and healthy twist on traditional wraps, this recipe combines the creamy flavor of chickpeas with crunchy vegetables and tangy dressing. Perfect for a quick lunch or snack!
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 1/2 cup chopped cucumber
– 1/2 cup sliced red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 4-6 whole wheat tortilla wraps
Instructions:
1. In a large bowl, combine chickpeas, cucumber, red bell pepper, and parsley.
2. Squeeze lemon juice over the mixture and sprinkle with salt and pepper to taste.
3. Drizzle olive oil over the top and stir until combined.
4. Lay a tortilla wrap flat on a surface. Spoon about 1/4 cup of the chickpea salad onto the center of the wrap.
5. Fold the bottom half of the wrap up over the filling, then fold in the sides and roll up to form a neat wrap.
6. Repeat with remaining ingredients and wraps.
Cooking Time: 10 minutes ( prep time: 5 minutes)
Sustainable Seafood Paella
Paella, a classic Spanish dish, gets an eco-friendly upgrade with sustainable seafood and mindful ingredient choices. This recipe showcases the flavors of the Mediterranean while promoting ocean conservation.
Ingredients:
– 1 cup short-grain rice (e.g., Calrose or Bomba)
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 pound mixed sustainable seafood (e.g., cod, shrimp, mussels)
– 1 cup mixed vegetables (e.g., bell peppers, artichoke hearts, cherry tomatoes)
– 2 teaspoons smoked paprika
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper, to taste
– Lemon wedges, for serving
Instructions:
1. Heat oil in a large skillet or paella pan over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mixed seafood; cook until opaque, about 5 minutes.
4. Add mixed vegetables, smoked paprika, saffron, salt, and pepper. Stir to combine.
5. Add rice; stir to coat with the seafood mixture. Cook for 1 minute.
6. Reduce heat to low; simmer, covered, for 20-25 minutes or until rice is tender.
7. Serve hot, garnished with lemon wedges.
Cooking Time: 25-30 minutes
Homemade Herb and Spinach Pesto
Add a burst of flavor to your pasta dishes, pizza sauces, and dips with this easy-to-make homemade herb and spinach pesto. With just a few simple ingredients and some quick blending, you can enjoy the taste of Italy in no time!
Ingredients:
– 2 cups fresh spinach leaves
– 1/3 cup fresh parsley leaves
– 1/3 cup fresh basil leaves
– 1/2 cup pine nuts (or walnuts)
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– Salt, to taste
Instructions:
1. In a food processor or blender, combine spinach, parsley, and basil. Process until the mixture is well combined and the leaves are finely chopped.
2. Add pine nuts, Parmesan cheese, and salt. Process until the mixture is smooth and creamy.
3. With the processor running, slowly pour in olive oil through the top. Process until the pesto reaches your desired consistency.
4. Taste and adjust seasoning as needed.
Cooking Time: None! This recipe is ready to use immediately.
Seasonal Vegetable Stir-Fry
This vibrant stir-fry showcases the best of seasonal vegetables, cooked to perfection with a hint of Asian-inspired flavors. Perfect for a quick and nutritious meal or as a side dish.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed seasonal vegetables (such as bell peppers, carrots, broccoli, and snap peas)
– 1 teaspoon soy sauce
– 1 teaspoon honey
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the mixed vegetables; stir-fry for 4-5 minutes or until they are tender-crisp.
4. In a small bowl, whisk together the soy sauce and honey. Pour the mixture over the vegetables; stir to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions, if desired.
Cooking Time: 15-20 minutes
Eco-Friendly Chocolate Avocado Mousse
Transform ripe avocados into a rich and creamy chocolate mousse that’s not only delicious but also good for the planet. This recipe uses minimal ingredients, reduces food waste, and eliminates dairy products.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1 tablespoon maple syrup
– 1/4 teaspoon salt
– 1/2 cup heavy cream alternative (coconut cream or almond milk)
– 2 tablespoons melted dark chocolate (at least 70% cocoa)
Instructions:
1. Peel and pit the avocados, then blend them in a food processor until smooth.
2. In a separate bowl, whisk together the cocoa powder, maple syrup, and salt.
3. Add the dry mixture to the avocado puree and process until well combined.
4. Fold in the heavy cream alternative until the mixture is smooth and creamy.
5. Melt the dark chocolate and fold it into the mixture.
6. Spoon the mousse into serving cups or a large serving dish. Chill for at least 2 hours before serving.
Cooking Time: None! This recipe is ready in no time, and you’ll be enjoying your guilt-free treat in under 5 minutes.
Recyclable Jar Mason Salad
A creative twist on a classic salad, this recipe uses recyclable jar mason jars as individual serving containers. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup mixed greens (lettuce, spinach, arugula)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup cucumber slices
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Start by preparing the ingredients: wash and dry the mixed greens, halve the cherry tomatoes, slice the cucumber, and crumble the feta cheese.
2. Begin assembling the salads by adding a layer of mixed greens at the bottom of each mason jar.
3. Add the cherry tomatoes, cucumber slices, and feta cheese on top of the greens.
4. Drizzle with olive oil and balsamic vinegar to taste.
5. Season with salt and pepper as needed.
6. Serve immediately or store in the refrigerator for up to 24 hours.
Cooking Time: None (ready in 10 minutes)
Organic Sweet Potato and Black Bean Tacos
This recipe combines the natural sweetness of organic sweet potatoes with the earthy flavor of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and easy dinner or lunch on-the-go!
Ingredients:
– 2 large organic sweet potatoes
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 taco shells (corn or whole wheat)
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potatoes several times with a fork and bake for 45-50 minutes, or until tender.
3. While sweet potatoes are baking, heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add black beans to the skillet; stir to combine with onion mixture. Cook for an additional 2-3 minutes.
5. Once sweet potatoes are cooked, let them cool slightly before slicing into rounds.
6. Assemble tacos by filling shells with sliced sweet potatoes, black bean mixture, and desired toppings.
Cooking Time: 1 hour 15 minutes (including baking time)
Low-Carbon Footprint Veggie Burgers
These veggie burgers are a delicious and sustainable twist on traditional beef burgers. Made with plant-based ingredients and minimal processing, they’re a great option for those looking to reduce their carbon footprint.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup rolled oats
– 1/4 cup finely chopped mushrooms
– 1/4 cup grated carrot
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Whole wheat buns (optional)
Instructions:
1. Preheat a non-stick skillet or grill over medium heat.
2. In a bowl, mash the black beans using a fork or a potato masher.
3. Add the oats, mushrooms, carrot, olive oil, cumin, salt, and pepper to the bowl. Mix until well combined.
4. Form into 2-3 patties, depending on desired size.
5. Cook for 3-4 minutes per side, or until golden brown and crispy.
6. Serve on whole wheat buns with your favorite toppings.
Cooking Time: 8-10 minutes
Compostable Veggie Scraps Soup
Transforming vegetable scraps into a delicious soup is not only creative but also environmentally friendly. This recipe is perfect for using up those leftover veggie bits that would otherwise end up in the compost bin.
Ingredients:
– 2 cups mixed vegetable scraps (carrot tops, celery leaves, onion peels, etc.)
– 4 cups water
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the vegetable scraps, water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Taste and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Locally Grown Tomato Bruschetta
Savor the sweetness of summer with this simple yet flavorful bruschetta recipe, highlighting the star of the show – locally grown tomatoes.
Ingredients:
– 4-6 ripe locally grown tomatoes, diced
– 1 baguette, cut into 1-inch slices and toasted
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh basil leaves, chopped
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, salt, and pepper.
3. Brush the mixture onto toasted baguette slices.
4. Top each slice with a spoonful of diced tomatoes, followed by a sprinkle of chopped basil.
5. If using Parmesan cheese, sprinkle it on top.
6. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Plant-Powered Buddha Bowl
Nourish your body and soul with this vibrant Buddha bowl, packed with roasted vegetables, quinoa, and a tangy tahini sauce. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed roasted vegetables (such as broccoli, sweet potatoes, Brussels sprouts)
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped scallions and sesame seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss roasted vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. In a small bowl, whisk together tahini, lemon juice, and salt.
4. Cook quinoa according to package instructions.
5. Assemble the Buddha bowl by placing quinoa at the bottom, followed by roasted vegetables and drizzling with tahini sauce.
6. Garnish with chopped scallions and sesame seeds.
Cooking Time: 30-40 minutes
Sustainable Apple and Walnut Salad
This refreshing salad combines the natural sweetness of apples with the earthy flavor of walnuts, all while minimizing food waste. Perfect for a quick lunch or dinner, this recipe is also easy on the environment.
Ingredients:
– 2-3 ripe apples (use up any leftover fruit to reduce waste)
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Cut the apples into bite-sized pieces, removing any seeds or stems.
2. In a large bowl, combine the apple pieces, chopped walnuts, olive oil, and apple cider vinegar.
3. Season with salt and pepper to taste.
4. Garnish with fresh thyme leaves if desired.
5. Serve immediately and enjoy!
Cooking Time: 0 minutes (just assemble and serve!)
Eco-Conscious Carrot and Ginger Soup
This vibrant and nutritious soup is a perfect blend of sweet carrots and spicy ginger, all while being gentle on the environment. By using locally sourced ingredients and reducing food waste, you’ll not only nourish your body but also support sustainable living.
Ingredients:
– 2 lbs organic carrots, chopped
– 1 large piece of fresh ginger, peeled and grated
– 4 cups veggie broth (homemade or low-waste store-bought)
– 1/2 cup coconut milk (optional)
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh herbs for garnish (choose eco-friendly options like parsley or cilantro)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped carrots and grated ginger. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Pour in the veggie broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes or until the carrots are tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
5. If desired, stir in coconut milk for added creaminess. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh herbs.
Cooking Time: 25-30 minutes
Summary
Celebrate Earth Day with these sustainable recipes that are not only delicious but also eco-friendly. From vegan lentil stew to homemade herb pesto, discover how you can make a positive impact on the planet through food. With a range of options from breakfast to dinner, including quinoa-stuffed bell peppers and sustainable seafood paella, there’s something for everyone. Plus, learn how to reduce waste with compostable banana bread and recyclable jar salads. Make a change in your kitchen and start cooking sustainably today!
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