Leading up to this year’s Indicators Report—which focuses on food-related emissions—we’re collecting community tested, plant-based recipes to raise awareness and build community capacity around plant-based, climate-friendly diets. Each recipe is easy to make, uses common, all non-animal ingredients and of course, is delicious!
We’ll be adding a new recipe each week. For the latest recipes, behind the scenes photos and to comment on which recipes you’ve tried and loved, follow us on Instagram!
Join us for the launch of this year’s Indicators Report on Oct 1st. Register here.
It’s not too late – submit your recipe here.
Main Dish: Lomo Saltado
Submitted by Nathan Lloyd, this recipe from Chef Traci Des Jardins was featured in Impossible The Cookbook. This dish combines rich, savory comfort and a bright, zesty excitement, It comes together beautifully and relatively quickly.
Side Dish: White Bean Houmous & Cauliflower
This recipe comes from the Good Eatings site. It’s a very versatile recipe and can be used as a spread or dip or as a big sharing plate for friends with other Middle Eastern inspired dishes.
Main Dish: West African-Inspired Peanut Soup
Submitted by SSMC Program Manager Simona Vallone. Simona based this on a recipe in Cookie & Kate but added chickpeas for additional protein. Simona shares, “I love the peanut butter and ginger combination. It’s popular in my household, especially as the weather turns cooler.” Photo credit: Kathryne Taylor.
Main Dish: Amatriciana with Yuba, Tomatoes and Chantrelles
Submitted by Adriana Telias, this elegant but accessible dish is based on the recipe from State Bird Provisision’s chef-owners, published in hodofoods.com. Adriana shares, “I discovered yuba (tofu sheets) not so long ago, and have since been greatly enjoying this delicious plant based protein source in a variety of ways. I love pairing this dish with a healthy carbohydrate source like whole grain noodles for a satisfying and balanced meal.” Photo credit: Ed Anderson.
Side Dish: Rainbow Quinoa Salad
This will become your new go-to-dish for picnics and potlucks! Healthy, easy, can be made in a snap and vegan. Shared by Sarah Hubbard, SSMC’s Executive Director. Based on the recipe from Martha Rose Shulman in NYT Cooking.
Main Dish: Tangy Lentil Stuffed Peppers
From the kitchen of Nicole Angiel of Carbon Cutout. Nicole shares, “This is a great summer dish to feed and impress a crowd, bringing the colors and flavors of the Mediterranean to your table. You can make the filling and stuff the peppers in advance, keeping them covered in the fridge for up to a day before baking. Cooking time may be a bit longer if the peppers and filling are chilled. Serve with a tossed green salad and some fresh fruit for dessert.”
Main Dish: Sheet Pan Gnocchi
From community member, Karen Hamme: “This recipe is very tasty, fast, and simple. Most of the time is waiting for the roasting to complete. I also love the roasted gnocchi. It’s so much more flavorful than boiling it.” Karen sourced this recipe from Bon Appetit but removed the cheese.
Appetizer: Cannellini and Sundried Tomatoes Dip
This simple, delicious appetizer or side dish is made with cannellini beans (or any white beans), sundried tomatoes, olive oil and other seasonings and herbs. Shared with us by Simona Vallone, SSMC’s Program Manager, it’s easy, can be made ahead of time and always a crowd favorite!
We are adding recipes every week! Return here to see more, and join us on Instagram to get the latest.
