Fall Farm-to-Table Brunch Recipes

October 29, 2020 by  
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These eight farm-fresh recipes, from beverages to something sweet, are heavy on flavor and light on environmental impact. The post Fall Farm-to-Table Brunch Recipes appeared first on Earth 911.

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Fall Farm-to-Table Brunch Recipes

Five DIY Baby Skin Care Recipes You Won’t Be Able To Live Without

September 8, 2020 by  
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There’s nothing more immaculate than baby skin, and for new … The post Five DIY Baby Skin Care Recipes You Won’t Be Able To Live Without appeared first on Earth 911.

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Cool vegan recipes for a hot summer

June 11, 2020 by  
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What makes food summery? Our top summer food picks are lighter than winter meals. They’re unfussy dishes that won’t have you standing inside for hours over a hot stove when you could be enjoying a summer evening. Better yet, some are foods that you can cook outside on a grill. Vital tips for summer recipes include using fresh seasonal fruits and  vegetables , incorporating more raw ingredients and trying some dishes that you eat at cooler temperatures. Dust off the patio furniture and get ready for summer dining! Fresh and delicious summer salads You can get endlessly creative with salads as a main course. Even if you ate salad every day for a week, you could vary the ingredients enough that you wouldn’t get bored. Start with fresh, crisp greens.  Everyday Health  ranked the five most nutritious: kale, spinach, beet greens, Swiss chard and dandelion greens. Each will give your salad a distinctive flavor. If you’re planning salad as a meal, you’ll want to include  protein  in the way of lentils, garbanzo beans, quinoa, black-eyed peas, nuts, seeds, chunks of tempeh or similar. Adding pasta, or whole grains like millet or brown rice, will provide energy and give that salad more staying power. Find your salad inspiration in these 25 recipes from  It Doesn’t Taste Like Chicken . Related: Wonderful recipes for all the weird veggies in your CSA box Gazpacho — the summer soup This chilled Spanish soup has a long and intriguing history. You can find mentions of gazpacho all the way back in Greek and Roman literature. But the recipe must have been different then, as  tomatoes  and green peppers, two of the soup’s now standard ingredients, came from Central and South America. Gazpacho recipes vary regionally, but usually include tomatoes, cucumbers, green peppers, garlic, olive oil, onions and breadcrumbs. This gazpacho recipe from  The Spruce Eats  only takes 20 minutes to prepare and is perfect to eat outside on a summer evening. For an extra summery recipe, try basing your gazpacho on watermelon rather than tomatoes. This watermelon gazpacho recipe from  Forks Over Knives  spices things up with jalapeño, jicama and chili powder. Endless taco variations Tacos are another easy and highly adaptable dish. It all starts with the tortillas. Most store-bought tortillas seem to be vegan these days, but double-check to be sure you’re not buying ultra-traditional tortillas made with lard. Or buy a bag of masa harina and make fresh corn tortillas with this recipe from  Mexican Please . It’s easy, if a little messy. For a balanced taco meal, choose a protein like tempeh, tofu or walnut taco meat like this recipe from  Make it Dairy Free . Topping choices are endless. Add some sautéed fajita veggies like mushrooms, peppers and zucchini, or choose raw toppings like shredded red cabbage and diced tomatoes. Cauliflower is especially trendy this year.  Brand New Vegan  has a recipe for cauliflower-mushroom taco “meat.” What vegans grill Backyard dining often calls for the grill. Red peppers, zucchini strips and onions are grilling standbys. But you can get creative. The folks at  Meatless Mondays  have crazy tips for grilling cucumbers, kale,  avocados , romaine lettuce, watermelon and grapes. Vegans also like veggie burgers. If you’re in a hurry, pick up frozen patties from the store. Otherwise, you can craft your own. This innovative mushroom-based veggie burger from  Love and Lemons  incorporates short-grained rice, paprika, walnuts, breadcrumbs and other good stuff for a thick burger that will put most frozen patties to shame. It’s berry time Summer is time for fresh berries. If they’re perfectly ripe, they need no accompaniment. You can also mix your fruit and veggies by adding fresh raspberries to vinaigrette  salad  dressing. This recipe from  The Spruce Eats  adds the oomph of Dijon mustard. Of course, lots of us with a sweet tooth like berries even better when they’re in a pie.  Feasting on Fruit  meets all your blueberry needs with thirty recipes. Homemade vegan ice cream If you have an ice cream maker, you might have already dusted it off for your summer frozen treat needs. But even if you don’t want to acquire yet another appliance, you can still make vegan ice cream at home. For the lightest indulgence, try a two-ingredient ice cream made from frozen bananas and cocoa powder with this recipe from  Bowl of Delicious . Those who crave something creamier can use coconut milk,  coconut  cream, avocados or nuts as a base. Once you get the hang of making homemade ice cream, it’s endlessly adaptable. You can add peanut butter, vegan chocolate chips, fresh fruit or spices. Related: Easy vegan ice cream recipes to enjoy all summer long Vegan lemon bundt cake Citrus fruits are so summery. This vegan lemon bundt cake from  Vegan Yumminess  has been a huge hit at my  house , already showing up for a birthday and an anniversary celebration. The key is the glaze, which goes on before the frosting. It moistens the cake so nicely. Use a combination of fresh lemon juice, lemon zest and lemon extract, and all tasters will know this cake means serious citrus business. Images via Teresa Bergen

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How to cook dry beans

April 23, 2020 by  
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The time has come. You’ve cooked everything in the fridge, anything halfway palatable in the freezer and cupboard, and the only thing standing between you and a pandemic panic trip to the grocery store is that forgotten bag of dried chickpeas. Or maybe  coronavirus  has decimated your paycheck and you’re trying to stretch those food dollars farther than they’ve ever stretched before. Dried beans and peas are the answer. They’re inexpensive and full of protein and nutrients. And now that we’re sheltering in place, there’s plenty of time to cook them. Dried beans 101 One of the reasons that people avoid cooking dried beans is that they don’t provide instant gratification. Instead, you need to plan ahead. The first step is sorting through your beans , peas or lentils to pick out rocks. Yes, rocks. Don’t skip this step because nobody wants to make an emergency dentist trip right now. Well, ever. But especially not now. You can shake your beans into in a colander a small handful at a time, or spread them out on a cookie sheet and look for any non-beans hiding in their midst. Once you’ve sorted out any rocks or withered or discolored beans, rinse those remaining in your colander. Next comes soaking. This step is somewhat controversial. Proponents say soaking removes sugars from the beans, making them less gassy and decreasing cooking times. Other people say this step is overrated and not so effective. Still, with the pandemic forcing people to spend so much time at home, an overnight soak can’t hurt. The beans are going to swell up, so add two or three times as much  water  as beans. When you’re ready to use the beans, drain and rinse. You can feed the bean water to your  plants . Getting started So, which beans should you cook? That depends on what dishes you want to make or, in these times, which beans you can find. My nearest and least crowded neighborhood store is a big  Korean  market. So the pandemic has me experimenting with adzuki and mung beans for the first time. There are hundreds of types of beans and legumes in the world. Here we’ll consider some of the most popular and easy to find. When cooking beans, cover the beans with an extra few inches of water in the pot, to account for absorption and evaporation. You’ll want to bring the beans to a boil, then turn your pot down to simmer. Cooking without a lid results in firmer beans. If you prefer a softer bean, put the lid on slightly ajar to allow some steam to escape. If you want to flavor your beans as they  cook , throw in some onion, garlic, bay leaves, cumin or dried chili peppers. Check your beans often to make sure there’s still water, or you’ll be scraping your pot later. Black beans Black beans are a mainstay of Central American, South American and Caribbean cuisine, and are tops in tacos and veggie burgers. They go especially well with  avocado , dairy or nondairy cheese, jalapeños and tomatoes. You’ll need to cook your presoaked black beans for at least 60 to 90 minutes. If they’re still not soft, simmer for another 30 minutes. Black beans contain about 8 grams of protein per half-cup serving, according to the  Bean Institute . They’re also high in folate, manganese, thiamine and iron. Kidney beans Kidney beans are firmer than black beans. They hold up well in cold bean salads and are a mainstay of chili. They come in dark and light red, the latter being popular in Portugal, Spain and the  Caribbean . Mustard, vinegar, pasta, sauerkraut, sweet potato and yogurt all mix well with kidney beans. Allow 90 to 120 minutes for cooking. Like black beans, kidneys contain about 8 grams of protein per half-cup serving. They also contain significant amounts of folate, manganese, thiamine, copper and iron. Garbanzo beans Also known as chickpeas, this bean is a staple of Middle Eastern cooking. Think falafel and hummus. It’s also used to make chole in Indian cooking. Or toss a handful into a salad for a filling  protein  boost. Garbanzos taste good with cumin, olive oil, ginger, garlic, sesame seeds and tomatoes. Your soaked chickpeas will take 60-120 minutes to cook. Start checking their consistency after an hour. Garbanzos are particularly high in manganese and folate and contain more iron and copper than other common beans. According to  Healthline , they’re a high-carb food that’s good for increasing insulin sensitivity and reducing blood sugar. Pinto beans Pinto beans are one of the most popular beans in the Americas, and the most widely produced bean in the US. They’re the usual bean for making Mexican  refried beans, although black beans also work. Pintos pair well with chiles, cilantro, black olives and onions. Cook them for 90 to 120 minutes. Pinto beans are good sources of folate, manganese, copper and thiamine. Lentils Lentils are the exception to the soak first and cook long rule. These small, high protein legumes cook quickly, so they are very convenient to have on hand for putting meals together in a hurry. Brown lentils are the most popular type. They cook in about 20 minutes and hold their shape well for stews. Yellow and red lentils take as little as five minutes to cook and have a nutty flavor. Tiny beluga lentils are black and resemble caviar. Lentils are one of the least expensive ways to get protein, plus nutrients like folate, phosphorus, manganese and  copper . Don’t be intimidated by the need to sort and soak. Beans are good for you and good for the planet, as they provide a protein source that’s both more humane and environmentally friendlier than eating  animals . Images via Pexels and Pixabay

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Vegan holiday cookie recipes for every plate and palate

December 19, 2019 by  
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Any day is the perfect day to celebrate cookies, but when the holidays roll around, we really itch to get baking. Whether you’re planning to hand out cookie gift plates, donate to a bake sale or leave a treat for Santa, many people in your community will be seeking out vegan holiday cookies, so we’ve put together a list of possibilities. Get baking! Chocolate peppermint crinkles You just can’t go wrong with a combination of chocolate with peppermint all topped with sweet, powdered sugar. Besides, peppermint is a hallmark ingredient for any recipe in December. Thanks to My Darling Vegan , this recipe requires basic ingredients, so there’s no need to hit the specialty store for anything unusual. Note there is a recommended 4-hour refrigeration period, so keep that in mind if you are in a rush to make a treat for an upcoming cookie exchange. Related: How to make delicious, raw almond cranberry Christmas cookies The process for these yummy treats is pretty straight-forward. Mix the dry ingredients, mix the wet ingredients and then mix everything together. After refrigerating the dough and rolling it into balls, you’ll dip them in granulated sugar and powdered sugar. For the best results, pull them out of the oven just before they are completely cooked. This will help them stay soft. Gingerbread The season isn’t complete without gingerbread, and while you may have already decorated a gingerbread house , you can whip up a batch of these gingerbread cookies for a quick activity. No one says you have to decorate them, though, so we’re on board with turning them into drop cookies, too. These cookies might be rated as ‘intermediate’ on the vegan grocery supply list, because they do include ingredients like vegan butter and a flax egg. But if you frequently cook vegan recipes, you might already have these in the house. Check out this recipe at Loving it Vegan , which even includes a vegan frosting for decorating if you choose to do so. Tips: Make sure you don’t roll your dough too thin, and use a cookie cutter with sharp edges for the cleanest cuts. Dip your cookie cutter in flour between each use to help the dough slide out easily, and be generous in flouring your surface to keep the dough from sticking. Pumpkin sugar cookies Why decide between pumpkin cookies or sugar cookies, when you can have both? From The Minimalist Baker , these cookies are topped with a buttercream frosting enhanced with the flavors of pumpkin and warming spices. This recipe also calls for vegan butter, but there’s nothing surprising on the ingredients list. If you’re not familiar with arrowroot, it’s an alternative to cornstarch. For your milk substitute, you can use any non-dairy option you prefer . In the frosting, the pumpkin butter is optional, but really, why wouldn’t you? When it comes to making the dough, factor in some chill time, meaning that it needs to get cold in the fridge or freezer before baking. While baking, make sure to pull them from the oven right when they become a light, golden-brown color. Molasses cookies Perhaps it’s the smell of pine in the air or the thoughts of sweet treats for Santa’s arrival, but there is just something that connects molasses to Christmastime. So as the holidays approach, whip up a batch of molasses cookies for visiting guests or as a gift to conscientious co-workers. These Chewy Ginger Molasses Cookies by Making Thyme for Health offer spicy sweetness that is vegan, gluten-free and sans refined sugars. Even with all the things they are not, the ingredient list is straightforward. As an added bonus, they’ll make your house smell amazing! Chocolate chip cookies Chocolate chip is a year-round classic that everyone loves. This version from Sweet Simple Vegan includes easy-to-find ingredients and has earned high reviews. Use coconut oil as a healthier option to vegetable oils, toss in your favorite vegan chocolate chips and use whichever plant-based milk you prefer. Related: Impress loved ones with these homemade foods for holiday gifts Be sure to read the notes regarding whether to chill the dough or not. It’s optional depending on your preferred style of cookie. Oatmeal cookies This recipe from The Minimalist Baker is a mix of oatmeal with delicious fruits and optional nuts and seeds for a versatile recipe that you can make your own. Choose your favorite ingredients to suit the tastes of your friends and family. The ingredients list itself is very short, so have fun playing around with different combinations. Tips: Read through the recipe completely before getting started. It does a good job of anticipating your concerns. Is it too wet? Too sticky? Unlike many other cookies, these don’t spread out when they cook. Rugelach While many holiday cookies center around Christmas traditions, those who celebrate Hanukkah wouldn’t want to suffer through the season without the traditional rugelach on the plate. So here’s a vegan version straight from the website of Sunnyside Hanne . Enjoy! Images via Shutterstock

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Vegan holiday cookie recipes for every plate and palate

DIY natural cleaners for every household chore

August 13, 2019 by  
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Your home is your castle. It’s where you live, play, relax and sometimes even work or attend school. A clean castle pleases the royal family, but harsh chemicals are unwelcome guests in the kingdom. With the amount of time you spend in your surroundings, considering your air and water quality seems like a good investment. These DIY cleaners are safe for your home, your family and the planet. There seems to be a debate surrounding what products are safe, with every major manufacturer slapping sustainability verbiage on products to promote all-natural, chemical-free and organic assumptions. For the most part, it’s marketing, plain and simple. In truth, most commercial cleaners contain damaging chemicals, even when the label disguises them as healthy options. The only way to really know what you’re cleaning with is to make your own cleaning products, and fortunately there are many truly natural cleaners that will leave the sparkle without the chemical aftermath. Related: Get ready to use soapnuts for everything from cleaning to self care Ingredients Vinegar Vinegar is nature’s cleaner. It can be used outright on nearly every surface. It is great as a versatile cleaner for everything from countertops to windows. Although not touting antibacterial qualities, it is biodegradable . Lemon Lemon juice has natural antibacterial qualities. Although many store-bought products have a lemon scent to sell this message, including fresh lemon in your own cleaners gives you assurance that it’s the real thing. Baking soda Another ingredient found in many cleaning recipes, baking soda offers superior odor neutralization and has impressive stain-fighting capabilities.  Liquid castile soap Castile soap is a plant-based product that has been used for generations in different forms. Dr. Brommer’s is a commonly used brand that you might recognize. It is naturally sourced from vegetable fat, so it is non-toxic and biodegradable, meaning that it’s good for the environment, too. Hydrogen peroxide Inexpensive and readily available, hydrogen peroxide makes a great non-toxic disinfectant for your household surfaces. Simply spray and leave to bubble for a minute or two before wiping clean. Make sure to store hydrogen peroxide in an opaque or darker bottle, because light will break down its effectiveness. Note that hydrogen peroxide is not a safe choice for granite surfaces. Borax Borax is a naturally occurring substance that has earned a name in the cleaning industry. However, there is some dispute as to its safety in cleaning products. Although typically only required in small amounts for most recipes, borax can cause skin and breathing problems, so it doesn’t rank high as a healthy cleaner for some. Moreover, it’s toxic to children and pets, so it’s not a good choice for cleaners that touch every surface in your home. DIY natural cleaner recipes Now that we’ve covered the ingredients, let’s get to the recipes, so you can get to cleaning. Multipurpose cleaner This DIY cleaner is good for all floors and most other surfaces. The basic recipe calls for just a few simple ingredients: 1 cup white vinegar, 1 gallon water and essential oils if you wish to disguise the vinegar scent. When cleaning any wood surface, use minimal water and other ingredients. Do not saturate the wood. Apply a light layer with a mop and dry immediately. All-purpose cleaner This is the stuff you can use in the toilet, on the counter or on the floors. Here are a couple of options that will work well: Castile soap all-purpose cleaner 2 cups distilled or boiled water 2-4 tablespoons castile soap 15 drops of your favorite essential oil (we recommend peppermint) Vinegar all-purpose cleaner 1 cup distilled or boiled water 1 cup white distilled vinegar 1/2 lemon, juiced (optional, but store cleaner in the fridge if you do add lemon) 15 drops of your favorite essential oil (we recommend orange) Alcohol all-purpose cleaner 1/4 cup alcohol (rubbing alcohol or cheap vodka) A few drops of essential oil A few drops of eco-friendly liquid soap 13 ounces of water Drain cleaner Set the teapot on to boil and grab the baking soda. Spoon about one cup of baking soda down the drain. Let it slip down as far into the drainpipe as it will go. Then add one cup of lemon juice or one cup of white vinegar. Either will cause a chemical reaction, so pour slowly. The reaction helps eat away at whatever is clogging your drain. After 10-15 minutes, chase it down the drain with several cups of boiling water (use caution). Repeat if necessary. Stain remover When it comes to tackling those deodorant armpit stains on your T-shirts or the unidentified marks on the carpet, look no further than the mixture below. 1/2 cup baking soda 1 tablespoon salt 1 tablespoon hydrogen peroxide Create a paste and apply to the stain. Allow it to sit for at least 30 minutes. Remove with water and clean rags, or wash the item in the washing machine. Make sure to dab carpets, and don’t oversaturate. Related: Cora Ball emulates natural filtering of coral to remove toxic microfibers from your washing machine Glass and window cleaner Vinegar and water in a one-to-one ratio will tackle the windows pretty well. If you have a lot of dirt, clean the windows with an eco-friendly dish soap and water solution first. Use coffee filters or recycled newspapers to wipe down the glass . Alternate recipe 1/2 cup vinegar 1 cup rubbing alcohol 2 cups water Combine and use as a spray cleaner for mirrors and windows. Liquid fabric softener Avoid the fabric sheets headed to the landfill . Instead, make your own easy and eco-friendly fabric softener. Although not technically a cleaner, we couldn’t skip putting this one on the list. 1/8 cup food-grade glycerine 2 cups water 2 cups white vinegar Combine and pour 1/3 to 1/2 cup of this mixture into the liquid fabric softener dispenser in the washing machine for fresh, soft sheets and clothes. Images via Conger Design , Monfocus ( 1 , 2 ) and Daiga Ellaby

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DIY natural cleaners for every household chore

Geothermal-powered bus station will use anti-smog blocks to fight pollution

August 13, 2019 by  
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The Polish city of Lublin will soon be home to an environmentally friendly bus station that not only offers a new and attractive public space, but also combats urban air pollution. Designed by Polish architectural firm Tremend , the Integrated Intermodal Metropolitan Station in Lublin will be built near the train station and aims to revitalize the area around the railway station. The contemporary design, combined with its environmental focus and green features, earned the project a spot on World Architecture Festival’s World Building of the Year shortlist.  Located close to Folk Park, the Integrated Intermodal Metropolitan Station was designed as a visual extension of the neighboring green space with a lush roof garden and large green wall that wraps the northern facade. Greenery is also referenced in the series of sculptural tree-like pillars that support a massive flat roof with large overhanging eaves. Walls of glass create an inviting and safe atmosphere, while the administration rooms will be provided with tinted windows for privacy.  To reduce energy demands, the building will be heated with geothermal energy and outfitted with energy-efficient LEDs . Meanwhile, motion detectors will be used to activate the lighting to ensure energy savings. A rainwater collection and treatment system will also be used to irrigate the plants that create a cooling microclimate and improved air quality. Air quality is further improved with the use of “anti-smog blocks,” a modern photocatalytic material containing titanium dioxide that breaks down toxic fumes.  Related: Cepezed completes the first self-sufficient bus station in the Netherlands “Architecture of public places is evolving in my opinion in a very good direction,” says Magdalena Federowicz-Boule, President of the Tremend Board. “Combining different spaces, open shared zones favors establishing contacts. The communication center, which is to be built in Lublin, is to revive it for revitalization district and become a meeting place where people will be able to meet and spend together time in an attractive environment with green areas. The project is also a response to problems, related to environmental protection and city life, such as smog , water and energy consumption, noise. It is an image of how we perceive the role of ecology in architecture.” + Tremend

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Geothermal-powered bus station will use anti-smog blocks to fight pollution

Cook With the Sun: Solar Oven Recipes

July 2, 2019 by  
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Sweltering summer temperatures can be a serious drag, but here … The post Cook With the Sun: Solar Oven Recipes appeared first on Earth911.com.

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Cook With the Sun: Solar Oven Recipes

Creative Chefs Dish Out Five Vegan Mac & ‘Cheese’ Recipes

May 16, 2019 by  
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A sustainable meal plan filled with recipes for Earth Day

April 19, 2019 by  
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Not all food is created equal, and not all foods are healthy for the planet. You’ve seen the headlines. Manufacturing plants suck up water, pollute with chemicals and damage the surrounding landscape. Raising cattle and other livestock is also associated with earth-damaging consequences. Most environmentalists agree that plant-based products offer the best balance of nutrition and sustainability. Earth Day is right around the corner, so it’s the perfect time to focus on foods that show our love for the planet. If you’d like to curate a meal plan incorporating plant-based ingredients, seasonal goods and limited waste, here are some recipes to inspire you. Breakfast Spring offerings make for a delightfully fresh breakfast. Eggs with asparagus and spinach 1. Broil a thick slice of rustic or sourdough bread on both sides. 2. Create an indent in the center of the bread. If applicable to your diet, add prosciutto around the edges of the bread. Fill the indent with a layer of cheese (your choice) and a generous layer of spinach . Arrange small, tender pieces of asparagus around the center. Then, gently break an egg into the spinach nest. 3. Cook at 450 degrees for 10-15 minutes until the eggs are set and the vegetables are tender. Add a side of sliced apricot or avocado . Related: 12 delicious and crowd-pleasing vegan brunch ideas Lunch Vegetable-waste bowl Well that doesn’t sound very appetizing, does it? Maybe we should call it, “Keep from Wasting Vegetables Bowl” instead. The goal here is to use up whatever is in the fridge , so dig deep. 1. Roast whatever veggies you have. Broccoli, cauliflower, Brussels sprouts, carrots, peppers, turnip, parsnip, asparagus, beans … all of them! Toss with olive oil, salt and pepper, and bake in the oven until tender. 2. In the meantime, make a cup of your favorite grain. Quinoa, brown rice, white rice, buckwheat, barley, farrow or amaranth are great options. 3. Mix it all together, and stir in your choice of beans : pinto, kidney, garbanzo, black, etc. Top with cheese, a squirt of lemon, a drizzle of olive oil or your preferred dressing. Dinner Salad starter Spring is a great time to enjoy young greens and cool-weather lettuce along with other seasonal fruits and vegetables. There are so many combinations to try, so feel free to mix it up any way you like! 1. Start with a base of arugula, green and red lettuce, romaine and/or spinach. 2. With your leafy greens in place, choose your veggies. Many of your favorites are likely in season right now. Consider beets (shredded), carrots of all colors (shredded or sliced), radishes (thinly sliced), peas (snow, snap and garden) and broccoli florets. 3. Add some fruit. Many people forget to consider fruit when putting together a salad , but early-season strawberries and spring apricots add the perfect zing to the mix. 4. For dressing, go with a vinaigrette. They are plant-based and easy to whip up, plus there are many flavor options to create. For example, a soy/mustard combination includes: 1/4 cup tamari 1/4 cup balsamic or red wine vinegar 2 tsp Dijon mustard While a traditional berry vinaigrette is made up of: 4 large strawberries or 1/3 cup raspberries or other berry of choice 1 tbsp red wine vinegar 2 tbsp agave syrup Pinch of freshly ground black pepper 5. Top with nuts. The options are endless here too. Shaved almonds, cashews, roasted filberts, pine nuts and sunflower seeds are all excellent choices. Related: How to make a meal out of leftover veggies Easy homemade dinner pizza If you are avoiding grains, create a cauliflower-crust instead of the one here. Choose any toppings that make you happy, but this recipe focuses on light spring eats. Note: The dough performs better if made the day before. Crust: 2 tbsp agave 3 cups warm water 2 packages dry active yeast 7 cups of flour 1/4 cup olive oil 3 tbsp kosher salt 1. Combine agave, yeast and water in a bowl, and allow it to sit until it becomes foamy, about five to 10 minutes. 2. Stir in the flour, olive oil and salt. 3. Knead the mixture until smooth. 4. Coat the dough with oil, place in a bowl and cover, allowing it to rise until it doubles, about one hour. 5. Divide the dough into four balls and lay these on a sheet with space between them. Cover and refrigerate overnight. You can still use the dough without this rest period with pretty good results. 6. Warm your grill. You will be using indirect heat, so heat it up and then turn off half the flames on a gas grill or move coals to one side for charcoal. 7. Roll out one ball of dough and transfer it to the grill. Make sure your toppings are prepared and nearby. Stay close to your pizza while it cooks. Transfer the stretched-out dough to the grill. Don’t worry if it is not perfectly rounded; the handmade look adds a rustic appeal. Cook the dough for one or two minutes, then flip. Move it to indirect heat for an additional one to two minutes. Continue moving it back and forth, flipping frequently until it is bubbled and cooked through. 8. Add your favorite cheese and other toppings, and continue to cook the pizza until the cheese melts, keeping it off of direct high heat. The options for toppings are endless, but our favorite combination is toasted pine nuts, spinach, fresh basil, garlic and olives. Fresh spring flavors include arugula, fennel bulbs, peas, artichoke hearts and asparagus. Dessert Vegan strawberry ice cream No meal is complete without dessert, especially when you’re honoring the Earth. We’ll give credit to our friends over at Loving it Vegan for this sweet, plant-based option. Enjoy! 1 14oz (400ml) can coconut cream 1 14oz (400ml) can coconut milk 1/2 cup (100g) white granulated sugar 1/4 cup (60ml) maple syrup 1 cup (232g) strawberry puree 1 tbsp strawberry extract 1/2 tsp salt 1. Add a can of coconut milk , a can of coconut cream, sugar and maple syrup to a pot. 2. Bring that to a simmer, stirring constantly. 3. As soon as it simmers, remove the pot from the heat and add in strawberries puree, salt and strawberry extract. 4. Blend everything until smooth. 5. Next, put the mixture into a storage container and place into the fridge to chill overnight. If you are in a hurry, place the mixture in the freezer for an hour or so. 6. Churn the mixture in an ice cream maker until it reaches your desired consistency. This can take about 20 minutes to 45 minutes. The best way to celebrate the planet is through your stomach. With the right ingredients, that’s a win-win! Images via Shutterstock

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A sustainable meal plan filled with recipes for Earth Day

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