As we celebrate Earth Day, it’s a perfect opportunity to reflect on our impact on the planet and take small steps towards living more sustainably. One simple way to do this is by changing up your cooking habits and adopting eco-friendly recipes that reduce waste and minimize their carbon footprint. In this article, we’ll share 18 sustainable recipes that are not only delicious but also gentle on the environment.
From hearty stews made with locally sourced ingredients to innovative uses for food scraps, these recipes will inspire you to get creative in the kitchen while doing your part for the planet. Whether you’re a seasoned chef or a culinary newbie, there’s something on this list for everyone. So go ahead, take a look at our top picks below and start cooking up some good vibes.
Vegan Lentil and Vegetable Stew
Nourishing and flavorful, this vegan lentil stew is a perfect comfort food for any time of the year.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium carrots, chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, carrots, and bell peppers in a little water until tender.
2. Add the garlic, lentils, diced tomatoes, vegetable broth, and thyme. Season with salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 45 minutes or until the lentils are tender.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45 minutes
Roasted Root Vegetable Medley
Roasted Root Vegetable Medley Recipe
Savor the earthy flavors of this colorful medley, perfect for a weeknight dinner or special occasion. Roasting brings out the natural sweetness and tenderizes the vegetables to perfection.
Ingredients:
– 2 large carrots, peeled and chopped
– 2 large parsnips, peeled and chopped
– 1 large red bell pepper, seeded and chopped
– 1 large sweet potato, peeled and chopped
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Optional: herbs like thyme, rosemary, or oregano for added depth
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the chopped vegetables with olive oil, salt, and pepper in a large bowl.
3. Spread the medley on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes or until the vegetables are tender and caramelized, stirring occasionally.
5. Remove from the oven and sprinkle with herbs if desired.
Cooking Time: 25-30 minutes
Quinoa Salad with Seasonal Greens
A refreshing and nutritious salad perfect for a light lunch or dinner, this quinoa salad combines the nutty flavor of cooked quinoa with crisp seasonal greens.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small red onion, thinly sliced
– 1 cup mixed seasonal greens (such as arugula, spinach, and kale)
– 1/2 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. Cook the quinoa according to package instructions using 2 cups of water or broth. Set aside.
2. In a large bowl, whisk together the olive oil, salt, and pepper.
3. Add the sliced red onion and toss to combine.
4. Add the cooked quinoa and mixed greens to the bowl. Toss gently to combine.
5. Top with crumbled feta cheese, if using.
6. Serve immediately.
Cooking Time: 20-25 minutes
Homemade Compostable Crackers
Create delicious and eco-friendly crackers using simple ingredients and a few basic steps.
Ingredients:
– 2 cups whole wheat flour
– 1/4 cup rolled oats
– 1/4 cup cold water
– 1 tablespoon olive oil
– 1 teaspoon salt
– Optional: herbs, spices, or grated cheese for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, oats, and salt.
3. Gradually add cold water while stirring until dough forms.
4. Knead the dough for 5 minutes to ensure uniform moisture.
5. Roll out dough to desired thickness (about 1/8 inch) on a lightly floured surface.
6. Cut into desired shapes or use a cookie cutter.
7. Place crackers on a baking sheet lined with parchment paper, leaving space between each cracker.
8. Drizzle with olive oil and sprinkle with herbs or cheese if using.
9. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Zero-Waste Vegetable Soup
Nourish your body and reduce waste with this simple, flavorful soup recipe that uses only vegetable scraps and compostable ingredients.
Ingredients:
– 2 cups mixed vegetable scraps (peelings, tops, and ends)
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups water
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
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 minced garlic and cook for an additional 1-2 minutes.
4. Add the mixed vegetable scraps and water to the pot.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25 minutes
Farmers Market Stir-Fry
A vibrant and flavorful stir-fry recipe that celebrates the best of the farmers market, with a medley of colorful vegetables, fresh herbs, and savory seasonings.
Ingredients:
– 2 cups mixed farmers market vegetables (bell peppers, carrots, snap peas, mushrooms)
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– Salt and pepper to taste
– Cooked brown rice or noodles for serving (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and cook until translucent, about 3-4 minutes.
3. Add the mixed vegetables and cook until they start to soften, about 5 minutes.
4. Add the garlic, cilantro, soy sauce, and rice vinegar. Stir-fry for an additional 2-3 minutes, until the flavors are well combined.
5. Season with salt and pepper to taste.
6. Serve over cooked brown rice or noodles, if desired.
Cooking Time: Approximately 15-20 minutes
Plant-Based Buddha Bowl
Savor the harmony of flavors and textures in this plant-based Buddha bowl, a nourishing and satisfying meal that’s perfect for a busy day.
Ingredients:
– 1 cup cooked brown rice
– 1 cup roasted sweet potato cubes
– 1 cup mixed greens (kale, spinach, arugula)
– 1/2 cup cooked chickpeas
– 1/4 cup sliced red bell pepper
– 1/4 cup sliced cucumber
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Optional: pickled ginger slices or chopped scallions for garnish
Instructions:
1. Cook brown rice according to package instructions.
2. Roast sweet potato cubes in the oven with a drizzle of sesame oil until tender, about 20-25 minutes.
3. In a large bowl, combine mixed greens, chickpeas, red bell pepper, and cucumber.
4. Drizzle soy sauce over the mixture and toss to coat.
5. Divide cooked brown rice among bowls and top with roasted sweet potato cubes and the salad mixture.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Serve warm or at room temperature, garnished with pickled ginger slices or chopped scallions if desired.
Sustainable Seafood Paella
Paella, a traditional Spanish dish, gets a sustainable seafood twist with this recipe. This hearty and flavorful meal is perfect for a cozy evening with friends or family.
Ingredients:
– 1 cup of mixed sustainable seafood (such as mussels, clams, shrimp, and cod)
– 2 cups of uncooked white rice
– 2 tablespoons of olive oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 cup of mixed vegetables (such as cherry tomatoes, carrots, and snap peas)
– 2 teaspoons of smoked paprika
– 1 teaspoon of saffron threads, soaked in 2 tablespoons of hot water
– Salt to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the mixed vegetables and cook for an additional 2-3 minutes.
4. Add the sustainable seafood and smoked paprika; cook for 1-2 minutes, stirring occasionally.
5. Add the uncooked rice to the pan, stirring to combine with the seafood mixture.
6. Cook for about 10 minutes, or until the rice is cooked and the seafood is tender.
7. Remove from heat and stir in the saffron threads and water.
8. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: About 20-25 minutes
Enjoy your delicious and sustainable seafood paella!
Locally Sourced Grain Bowl
A hearty, wholesome bowl filled with locally sourced grains, roasted vegetables, and a hint of spice.
Ingredients:
– 1 cup locally sourced grain blend (such as Kamut or Spelt)
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, peeled and chopped
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– 1 small zucchini, sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: avocado, feta cheese, or fresh herbs for topping
Instructions:
1. Rinse the grain blend and soak in water or broth for at least 8 hours or overnight.
2. Preheat oven to 400°F (200°C).
3. Toss the chopped onion, garlic, red bell pepper, and zucchini with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring occasionally.
4. Drain and rinse the soaked grain blend. Add it to a medium saucepan with 2 cups of water or broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the grains are tender.
5. Fluff the cooked grains with a fork. Top with roasted vegetables and your choice of optional toppings.
Cooking Time: 45-50 minutes
Seasonal Fruit and Nut Bars
Seasonal Fruit and Nut Bars Recipe
Enjoy the flavors of the season with these delicious bars, featuring a mix of fresh fruits and nuts.
Ingredients:
– 1 cup rolled oats
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup chopped mixed nuts (walnuts, almonds, pecans)
– 1/4 cup dried cranberries or cherries
– 1/4 cup diced apples or pears
– 1 tablespoon honey
– 1 tablespoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper.
2. In a large bowl, combine oats, brown sugar, granulated sugar, and nuts. Stir until well combined.
3. Add dried fruit and stir until evenly distributed.
4. Drizzle honey and vanilla extract over the mixture and stir until everything is coated.
5. Press mixture into prepared baking dish.
6. Bake for 25-30 minutes or until lightly golden brown.
7. Remove from oven and let cool completely before cutting into bars.
Cooking Time: 25-30 minutes
Eco-Friendly Chickpea Curry
This recipe combines the comfort of a warm curry with the benefits of eco-friendly cooking practices, reducing food waste and minimizing environmental impact.
Ingredients:
– 1 can chickpeas (look for BPA-free and sustainably sourced)
– 2 medium onions
– 3 cloves garlic
– 1 red bell pepper
– 1 can diced tomatoes (choose a brand with minimal packaging waste)
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1/4 tsp cumin
– 1/4 tsp paprika
– 1/4 cup coconut oil or eco-friendly cooking oil
– Salt and pepper to taste
– Fresh cilantro for garnish (choose organic or sustainably grown)
Instructions:
1. Preheat oven to 375°F.
2. Drain and rinse chickpeas.
3. Sauté onions, garlic, and red bell pepper in coconut oil until tender.
4. Add curry powder, turmeric, cumin, paprika, and a pinch of salt and pepper. Cook for 1 minute.
5. Stir in canned tomatoes and chickpeas. Simmer for 10-15 minutes or until flavors have melded together.
6. Serve warm, garnished with fresh cilantro.
Cooking Time: 20-25 minutes
Herb-Infused Garden Salad
Experience the freshness of a garden salad infused with herbs and perfectly balanced flavors.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup chopped fresh herbs (parsley, dill, chives)
– 1/2 cup crumbled feta cheese
– 1/2 cup sliced red onion
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 1 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, chopped herbs, crumbled feta cheese, sliced red onion, and chopped nuts.
2. Drizzle olive oil and lemon juice over the salad, tossing gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 10 minutes
Homemade Fermented Vegetables
Discover the simplicity of preserving your favorite vegetables using fermentation! This recipe yields a deliciously tangy and crunchy snack that’s perfect for on-the-go.
Ingredients:
– 2 lbs mixed vegetables (such as cabbage, carrots, beets, or bell peppers)
– 1 tablespoon sea salt
– 1/4 cup water
– Optional: garlic, ginger, or spices of your choice
Instructions:
1. Wash and chop the vegetables into bite-sized pieces.
2. In a large bowl, mix together the chopped veggies and sea salt.
3. Add water to cover the mixture and stir until the salt is dissolved.
4. Pack the mixture into a clean glass jar or container, pressing out any air pockets.
5. Weigh down the vegetables with a plate or stone to keep them submerged in their juices.
6. Cover the jar with cheesecloth or a breathable lid to allow for carbonation and airflow.
7. Store the jar at room temperature (64-75°F) for 3-5 days, allowing it to ferment.
Cooking Time:
– Fermentation time: 3-5 days
– Shelf life: 6 months in the refrigerator
Recycled Bread Pudding
Transform stale bread into a delicious and satisfying dessert with this easy-to-make Recycled Bread Pudding. Perfect for using up leftover bread, this recipe is perfect for a quick weeknight treat or a special occasion.
Ingredients:
– 2 cups stale bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup milk
– 2 large eggs
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon unsalted butter, melted
– Raisins or chopped nuts (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine bread cubes, granulated sugar, and brown sugar.
3. In a separate bowl, whisk together milk, eggs, salt, cinnamon, and nutmeg.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Add melted butter and mix until bread is evenly coated.
6. Pour mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
7. Let cool before serving. Optional: Sprinkle with raisins or chopped nuts before baking.
Cooking Time: 35-40 minutes
Sustainable Smoothie Bowl
Start your day with a nutritious and delicious smoothie bowl packed with sustainable ingredients.
Ingredients:
– 1 frozen banana, sliced
– 1/2 cup rolled oats
– 1/4 cup unsweetened almond milk
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
– Pinch of salt
– Toppings: sliced almonds, shredded coconut, and mixed berries
Instructions:
1. Combine banana, oats, almond milk, honey, vanilla extract, and salt in a blender.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Pour the mixture into a bowl and top with sliced almonds, shredded coconut, and mixed berries.
Cooking Time: 5 minutes
Tips:
– Use frozen banana for an added boost of potassium and creamy texture.
– Choose unsweetened almond milk for a lower-calorie and environmentally friendly option.
– Experiment with different toppings to suit your taste preferences and dietary needs.
Enjoy your sustainable smoothie bowl, packed with nutritious ingredients and minimal waste!
Upcycled Vegetable Broth
Transform scraps of vegetables into a nutritious and flavorful broth that’s perfect for soups, stews, or sauces. This recipe is a great way to reduce food waste and create something delicious from what would otherwise be discarded.
Ingredients:
– 2-3 cups mixed vegetable scraps (carrot tops, celery leaves, onion peels, etc.)
– 4 cups water
– 1 tablespoon apple cider vinegar
– 1 teaspoon dried thyme
– Salt, to taste
Instructions:
1. In a large pot, combine the vegetable scraps and water.
2. Bring the mixture to a boil, then reduce heat to a simmer for 30-40 minutes or until the liquid has reduced by half.
3. Strain the broth through a fine-mesh sieve or cheesecloth into another pot or container. Discard the solids.
4. Add apple cider vinegar and thyme to the broth. Season with salt to taste.
5. Let the broth cool, then refrigerate or freeze for later use.
Cooking Time: 30-40 minutes
Eco-Conscious Energy Bites
Boost your energy with these wholesome, bite-sized treats that are as good for the planet as they are for you!
Ingredients:
– 2 cups rolled oats
– 1/2 cup dates, soaked and chopped
– 1/4 cup nut butter (peanut or almond)
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Pinch of sea salt
Instructions:
1. In a large mixing bowl, combine the oats, dates, and nut butter. Mix until well combined.
2. Add the honey, vanilla extract, and sea salt. Stir until smooth.
3. Use your hands to shape the mixture into small balls (about 1 inch in diameter). You should end up with around 12-15 energy bites.
4. Place the energy bites on a baking sheet lined with parchment paper.
5. Refrigerate for at least 30 minutes or store in an airtight container in the fridge for up to 3 days.
Cooking Time: None! These no-bake bites are ready to go after refrigeration.
Seasonal Berry Compote
This sweet and tangy compote is perfect for topping yogurt, oatmeal, or using as a filling for cakes and pastries. Made with a mix of seasonal berries, it’s a delicious way to enjoy the flavors of the current season.
Ingredients:
– 1 cup mixed seasonal berries (strawberries, blueberries, raspberries, blackberries)
– 1/2 cup granulated sugar
– 2 tablespoons water
– 1 tablespoon lemon juice
Instructions:
1. Rinse the berries and remove any stems or leaves.
2. In a medium saucepan, combine the berries, sugar, water, and lemon juice.
3. Bring the mixture to a simmer over medium heat.
4. Reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the berries have broken down and the compote has thickened slightly.
5. Remove from heat and let cool to room temperature.
Cooking Time: 15-20 minutes
Summary
Celebrate Earth Day with these sustainable recipes that are not only delicious but also eco-friendly. From vegan lentil and vegetable stew to quinoa salad with seasonal greens, these dishes reduce food waste and support local farmers. Get creative with upcycled vegetable broth, homemade compostable crackers, and recycled bread pudding. Enjoy plant-based options like Buddha bowls and chickpea curry, or go for sustainable seafood paella. Plus, discover easy ways to reduce packaging with DIY fermented vegetables and herb-infused garden salads. Make a difference one meal at a time with these 18 sustainable Earth Day recipes.
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