#dietforasmallplanet — Public Fediverse posts

By changing our diets now, we can avoid the food chaos that climate change is bringing

Published: August 6, 2025

Excerpt: "This trajectory of climate-driven food price hikes – leading to social unrest and political decay – is not inevitable. The scientific consensus shows that the biggest opportunity we have for reducing food’s environmental impacts across many countries is increasing the amount of plants we eat and reducing meat and dairy intake.

"This could help us better deal with shocks. It’s likely such shifts would be better for related climate shocks such as flooding and storm surges.

"Plant-rich diets are beneficial because eating plants is a far more efficient way of delivering the calories and nutrients we need for a healthy lifestyle than eating animals that are fed on plants.

"My team and I found that a shift to plant-rich diets in the UK would free an area almost the size of Scotland. As climate change hits food production, some land currently producing animal feed could be used for human crops instead. There would still be plenty of land left which could – if sufficient policies are put in place – be used to meet biodiversity targets while improving access to nature for millions and improving mental health.

"The plant-rich diet we investigated isn’t vegan. It’s not even vegetarian, although it does include a reasonable (and healthier) amount of meat and dairy. For example, it still includes a hamburger every fortnight." [Well, personally, I prefer a buffalo burger once a month or every two months, but yeah...]

Read more: https://theconversation.com/by-changing-our-diets-now-we-can-avoid-the-food-chaos-that-climate-change-is-bringing-256828

#SolarPunkSunday #ClimateChange #FoodSecurity #EatMoreVeggies #EatLessMeat #DietForASmallPlanet

Not a vegan recipe, but there are suggestions for making it vegan. I haven't tried this yet, but I love Greek food, so...

#RainbowChard Bowls

These rainbow chard bowls are a delicious weeknight dinner! With 10 ingredients, they're easy to make, but they pack a punch of flavor.

Ingredients

1 cup uncooked whole wheat orzo
1+ tablespoons olive oil
1 garlic clove, minced
½ teaspoon Dijon mustard
A few squeezes of lemon
1 small bunch of rainbow chard (about 4-5 leaves)
⅓ cup feta cheese
¼ cup toasted walnuts
Sea salt and fresh black pepper

Instructions

1. Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.

2. Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

3. In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.

4. In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.

5. Assemble bowls with orzo, chard, feta and toasted walnuts.

Notes
- Make this gluten free by subbing quinoa for orzo.
- Make this vegan by skipping the cheese and topping it with a few capers.

Source:
https://www.loveandlemons.com/rainbow-chard-bowls/

#RainbowSwissChard #SolarPunkSunday
#VegetarianRecipes #GrowYourOwn
#Recipes #RainbowSwissChard #DietForASmallPlanet

Not a vegan recipe, but there are suggestions for making it vegan. I haven't tried this yet, but I love Greek food, so...

#RainbowChard Bowls

These rainbow chard bowls are a delicious weeknight dinner! With 10 ingredients, they're easy to make, but they pack a punch of flavor.

Ingredients

1 cup uncooked whole wheat orzo
1+ tablespoons olive oil
1 garlic clove, minced
½ teaspoon Dijon mustard
A few squeezes of lemon
1 small bunch of rainbow chard (about 4-5 leaves)
⅓ cup feta cheese
¼ cup toasted walnuts
Sea salt and fresh black pepper

Instructions

1. Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.

2. Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

3. In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.

4. In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.

5. Assemble bowls with orzo, chard, feta and toasted walnuts.

Notes
- Make this gluten free by subbing quinoa for orzo.
- Make this vegan by skipping the cheese and topping it with a few capers.

Source:
https://www.loveandlemons.com/rainbow-chard-bowls/

#RainbowSwissChard #SolarPunkSunday
#VegetarianRecipes #GrowYourOwn
#Recipes #RainbowSwissChard #DietForASmallPlanet

Not a vegan recipe, but there are suggestions for making it vegan. I haven't tried this yet, but I love Greek food, so...

#RainbowChard Bowls

These rainbow chard bowls are a delicious weeknight dinner! With 10 ingredients, they're easy to make, but they pack a punch of flavor.

Ingredients

1 cup uncooked whole wheat orzo
1+ tablespoons olive oil
1 garlic clove, minced
½ teaspoon Dijon mustard
A few squeezes of lemon
1 small bunch of rainbow chard (about 4-5 leaves)
⅓ cup feta cheese
¼ cup toasted walnuts
Sea salt and fresh black pepper

Instructions

1. Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.

2. Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

3. In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.

4. In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.

5. Assemble bowls with orzo, chard, feta and toasted walnuts.

Notes
- Make this gluten free by subbing quinoa for orzo.
- Make this vegan by skipping the cheese and topping it with a few capers.

Source:
https://www.loveandlemons.com/rainbow-chard-bowls/

#RainbowSwissChard #SolarPunkSunday
#VegetarianRecipes #GrowYourOwn
#Recipes #RainbowSwissChard #DietForASmallPlanet

Not a vegan recipe, but there are suggestions for making it vegan. I haven't tried this yet, but I love Greek food, so...

#RainbowChard Bowls

These rainbow chard bowls are a delicious weeknight dinner! With 10 ingredients, they're easy to make, but they pack a punch of flavor.

Ingredients

1 cup uncooked whole wheat orzo
1+ tablespoons olive oil
1 garlic clove, minced
½ teaspoon Dijon mustard
A few squeezes of lemon
1 small bunch of rainbow chard (about 4-5 leaves)
⅓ cup feta cheese
¼ cup toasted walnuts
Sea salt and fresh black pepper

Instructions

1. Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.

2. Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

3. In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.

4. In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.

5. Assemble bowls with orzo, chard, feta and toasted walnuts.

Notes
- Make this gluten free by subbing quinoa for orzo.
- Make this vegan by skipping the cheese and topping it with a few capers.

Source:
https://www.loveandlemons.com/rainbow-chard-bowls/

#RainbowSwissChard #SolarPunkSunday
#VegetarianRecipes #GrowYourOwn
#Recipes #RainbowSwissChard #DietForASmallPlanet

Not a vegan recipe, but there are suggestions for making it vegan. I haven't tried this yet, but I love Greek food, so...

#RainbowChard Bowls

These rainbow chard bowls are a delicious weeknight dinner! With 10 ingredients, they're easy to make, but they pack a punch of flavor.

Ingredients

1 cup uncooked whole wheat orzo
1+ tablespoons olive oil
1 garlic clove, minced
½ teaspoon Dijon mustard
A few squeezes of lemon
1 small bunch of rainbow chard (about 4-5 leaves)
⅓ cup feta cheese
¼ cup toasted walnuts
Sea salt and fresh black pepper

Instructions

1. Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.

2. Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

3. In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.

4. In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.

5. Assemble bowls with orzo, chard, feta and toasted walnuts.

Notes
- Make this gluten free by subbing quinoa for orzo.
- Make this vegan by skipping the cheese and topping it with a few capers.

Source:
https://www.loveandlemons.com/rainbow-chard-bowls/

#RainbowSwissChard #SolarPunkSunday
#VegetarianRecipes #GrowYourOwn
#Recipes #RainbowSwissChard #DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

One of my favorite recipes involving #RainbowChard! Simple, tasty and easy to make!

Sauteed Rainbow Chard with Garlic and Lemon

Ingredients

- 1/2 cup extra-virgin olive oil, divided
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon finely grated lemon zest

Directions

1. In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.

2. Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard #DietForASmallPlanet

One of my favorite recipes involving #RainbowChard! Simple, tasty and easy to make!

Sauteed Rainbow Chard with Garlic and Lemon

Ingredients

- 1/2 cup extra-virgin olive oil, divided
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon finely grated lemon zest

Directions

1. In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.

2. Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard #DietForASmallPlanet

One of my favorite recipes involving #RainbowChard! Simple, tasty and easy to make!

Sauteed Rainbow Chard with Garlic and Lemon

Ingredients

- 1/2 cup extra-virgin olive oil, divided
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon finely grated lemon zest

Directions

1. In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.

2. Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard #DietForASmallPlanet

One of my favorite recipes involving #RainbowChard! Simple, tasty and easy to make!

Sauteed Rainbow Chard with Garlic and Lemon

Ingredients

- 1/2 cup extra-virgin olive oil, divided
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon finely grated lemon zest

Directions

1. In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.

2. Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard #DietForASmallPlanet

One of my favorite recipes involving #RainbowChard! Simple, tasty and easy to make!

Sauteed Rainbow Chard with Garlic and Lemon

Ingredients

- 1/2 cup extra-virgin olive oil, divided
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon finely grated lemon zest

Directions

1. In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.

2. Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard #DietForASmallPlanet

Alrighty. One more of my favorite recipes (I make it a lot in the Fall and Winter). Another chickpea recipe (can you tell I love chickpeas?). Original recipe was "404" but I found it via the Internet Archive!

#Moroccan #Chickpea Stew - Recipe

Adapted from Rice and Spice, by Robin Robertson (Harvard Common Press, 2000).

"This flavorful Moroccan stew is also known as a 'tagine,' after the earthenware pot in which it is cooked.

We can use a regular saucepan and still achieve delicious results, a thick and fragrant stew heady with spices, apricots, raisins, and lemon zest, but with its protein coming from healthful chickpeas instead of meat.

INGREDIENTS

1 tablespoon olive oil
1 large onion, chopped
1 carrot, chopped
1 zucchini, diced
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 16-ounce can diced tomatoes
2 cups vegetable stock or water (I use vegetable stock)
Salt, to taste
1/2 cup dried apricots
1/4 cup raisins
Zest of 1 lemon
2 1/2 cups cooked or canned chickpeas, rinsed if canned
2 tablespoons minced fresh cilantro or parsley
6 cups hot cooked couscous or rice

1. Heat the oil in a large saucepan over medium heat until hot. Add the onion and carrot and cook, covered, for 5 minutes, or until softened. Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste. Reduce the heat to low, and simmer for 25 minutes.

2. Meanwhile, soak the apricots in hot water for 20 minutes, then drain and finely chop. Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended. Stir in the cilantro or parsley and serve over couscous or rice.

Serves 4-6."

https://web.archive.org/web/20060206074719/http://www.care2.com/channels/solutions/food/924
#DietForASmallPlanet #VeganRecipes #VegetarianRecipes #SolarPunkSunday #Recipes #MoroccanRecipes

Mixed Bean Salad (from “The Book of Antipasti”)

2/3 cup dried cannellini beans, soaked overnight and drained
2/3 cup dried black-eyed peas, soaked overnight and drained
2/3 cup dried lima beans, soaked overnight and drained
1 small onion, chopped
2 tablespoons chopped oregano or 2 teaspoons dried leaf oregano
1 tablespoon chopped Italian parsley
Italian parsley sprig to garnish

Dressing:
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar (one can substitute red wine mixed with apple cider vinegar, or just use cider vinegar)
2 garlic cloves, crushed
Salt and freshly ground pepper

"Place beans in separate pans. Cover with cold water, bring to a boil and boil briskly 10 minutes, then reduce heat and simmer, covered, about 1 hour until just tender. Drain, rise briefly under cold running water, then drain and transfer to a serving dish.

To make dressing, mix all ingredients together in a jar with a tight-fitting lid. Add onion and dressing to beans while they are warm. Stir and cool to room temperature. Cover and chill until served. Just before serving, stir in oregano and parsley and adjust seasoning. Garnish with Italian parsley sprig.

Makes 6 servings."

https://archive.org/details/bookofantipasti0000ruth
#DietForASmallPlanet #SolarPunkSunday #VeganRecipes #VegetarianRecipes #BeanSalad

Black Bean Salad with Black-Eyed Peas

December 29, 2021 — last updated December 7, 2024 by Kalyn Denny

"Ingredients:

one 15 oz. can black beans
one 15 oz. can black-eyed peas (see notes)
1 red bell pepper, chopped into pieces the same size as beans
1 green bell pepper, chopped into pieces the same size as beans
1 small red onion, chopped into pieces the same size as beans
1 bunch cilantro, chopped (see notes)
salt and fresh ground black pepper to taste

Dressing Ingredients:

1 tsp. Spike seasoning or other all-purpose seasoning blend
1 tsp. ground cumin
1 tsp. ground Ancho chile pepper (see notes)
3 T fresh lime juice
2 T white balsamic vinegar (see notes)
6 T olive oil
salt and fresh ground black pepper to taste

Instructions

Cook frozen black-eyed peas if that's what you're using.
For canned beans, simply drain black beans and black-eyed peas into a colander placed in the sink, rinse with cold water until no more foam appears, then let beans drain at least 5 minutes.
While beans drain, put Spike seasoning, ground cumin, and ground Ancho chili pepper in a small bowl, then add lime juice and white balsamic vinegar and stir to combine. Whisk in the olive oil until dressing ingredients are well combined.
Remove drained beans from colander (blot dry with paper towel if they still seem wet) and put them in a bowl large enough to hold all the salad.
Mix 1/4 cup of dressing mixture into the beans and let them marinate while you chop the peppers, onions, and cilantro.
Chop red and green bell pepper and red onion into small pieces about the size of beans.
I cut off the stem and bottom end of the peppers, cut out the seeds, then cut a slit down one side of the pepper and flatten it out for an easy way to cut small pieces like this.
Wash cilantro (or green onions) and spin dry in salad spinner or dry with paper towels if needed, then chop cilantro (or slice green onions.)
Add chopped peppers and red onion to the beans.
Then stir in chopped cilantro or sliced green onion.
Add additional dressing until the salad is as moist as you’d like it. (You might not need all the dressing, but save it to re-moisten any leftover salad after it’s been refrigerated.)
Season with salt and fresh ground black pepper to taste, and serve.
The salad can also be made ahead and chilled before serving.

Notes

If you prefer to use frozen black-eyed peas for a firmer texture, just cook them according to package directions.

I used my fresh-frozen lime juice.

Cilantro is definitely optional, replace with sliced green onion or simply omit.

I love the flavor of ground Ancho chile, but use any chili powder or ground chile you have on hand that's not too spicy.

You can use white wine vinegar with a pinch of sweetener if you don't have white balsamic vinegar."

Read more:
https://kalynskitchen.com/recipe-for-southwestern-bean-salad-with/
#BeanSalad #VeganRecipes #DietForASmallPlanet #SolarPunkSunday

So, this recipe isn't vegan, but I'm sure it could be made vegan with soy-cheese (I just don't have a lot of experience with it). Though recipes like this would work with soy-cheese texture-wise.

White Beans with Mushrooms and Marinara

by Beth Moncel

What Other Vegetables can I Add?

"If you’re not into mushrooms or are just looking for other vegetables to add in addition to the mushrooms, there are definitely some great options. Zucchini would match really well with these flavors, as would spinach. For zucchini, I suggest slicing and sautéing after the mushrooms. For spinach, stir it in after the sauce has heated through, just until it is wilted. Eggplant would also be amazing, just dice and sauté after the mushrooms.

Ingredients

8 oz. mushrooms
2 Tbsp olive oil
1 pinch salt and pepper
2 cloves garlic
2 cups marinara (or more to your liking)
2 15oz. cans butter beans
1/2 tsp dried basil
1 pinch crushed red pepper
4 oz. mozzarella

Instructions

Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!"

https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/
#DietForASmallPlanet #SolarPunkSunday #Recipes #ItalianFood #EatingOnABudget #CanBeAdaptedToVeganRecipe

So, this recipe isn't vegan, but I'm sure it could be made vegan with soy-cheese (I just don't have a lot of experience with it). Though recipes like this would work with soy-cheese texture-wise.

White Beans with Mushrooms and Marinara

by Beth Moncel

What Other Vegetables can I Add?

"If you’re not into mushrooms or are just looking for other vegetables to add in addition to the mushrooms, there are definitely some great options. Zucchini would match really well with these flavors, as would spinach. For zucchini, I suggest slicing and sautéing after the mushrooms. For spinach, stir it in after the sauce has heated through, just until it is wilted. Eggplant would also be amazing, just dice and sauté after the mushrooms.

Ingredients

8 oz. mushrooms
2 Tbsp olive oil
1 pinch salt and pepper
2 cloves garlic
2 cups marinara (or more to your liking)
2 15oz. cans butter beans
1/2 tsp dried basil
1 pinch crushed red pepper
4 oz. mozzarella

Instructions

Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!"

https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/
#DietForASmallPlanet #SolarPunkSunday #Recipes #ItalianFood #EatingOnABudget #CanBeAdaptedToVeganRecipe

So, this recipe isn't vegan, but I'm sure it could be made vegan with soy-cheese (I just don't have a lot of experience with it). Though recipes like this would work with soy-cheese texture-wise.

White Beans with Mushrooms and Marinara

by Beth Moncel

What Other Vegetables can I Add?

"If you’re not into mushrooms or are just looking for other vegetables to add in addition to the mushrooms, there are definitely some great options. Zucchini would match really well with these flavors, as would spinach. For zucchini, I suggest slicing and sautéing after the mushrooms. For spinach, stir it in after the sauce has heated through, just until it is wilted. Eggplant would also be amazing, just dice and sauté after the mushrooms.

Ingredients

8 oz. mushrooms
2 Tbsp olive oil
1 pinch salt and pepper
2 cloves garlic
2 cups marinara (or more to your liking)
2 15oz. cans butter beans
1/2 tsp dried basil
1 pinch crushed red pepper
4 oz. mozzarella

Instructions

Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!"

https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/
#DietForASmallPlanet #SolarPunkSunday #Recipes #ItalianFood #EatingOnABudget #CanBeAdaptedToVeganRecipe

So, this recipe isn't vegan, but I'm sure it could be made vegan with soy-cheese (I just don't have a lot of experience with it). Though recipes like this would work with soy-cheese texture-wise.

White Beans with Mushrooms and Marinara

by Beth Moncel

What Other Vegetables can I Add?

"If you’re not into mushrooms or are just looking for other vegetables to add in addition to the mushrooms, there are definitely some great options. Zucchini would match really well with these flavors, as would spinach. For zucchini, I suggest slicing and sautéing after the mushrooms. For spinach, stir it in after the sauce has heated through, just until it is wilted. Eggplant would also be amazing, just dice and sauté after the mushrooms.

Ingredients

8 oz. mushrooms
2 Tbsp olive oil
1 pinch salt and pepper
2 cloves garlic
2 cups marinara (or more to your liking)
2 15oz. cans butter beans
1/2 tsp dried basil
1 pinch crushed red pepper
4 oz. mozzarella

Instructions

Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!"

https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/
#DietForASmallPlanet #SolarPunkSunday #Recipes #ItalianFood #EatingOnABudget #CanBeAdaptedToVeganRecipe

So, this recipe isn't vegan, but I'm sure it could be made vegan with soy-cheese (I just don't have a lot of experience with it). Though recipes like this would work with soy-cheese texture-wise.

White Beans with Mushrooms and Marinara

by Beth Moncel

What Other Vegetables can I Add?

"If you’re not into mushrooms or are just looking for other vegetables to add in addition to the mushrooms, there are definitely some great options. Zucchini would match really well with these flavors, as would spinach. For zucchini, I suggest slicing and sautéing after the mushrooms. For spinach, stir it in after the sauce has heated through, just until it is wilted. Eggplant would also be amazing, just dice and sauté after the mushrooms.

Ingredients

8 oz. mushrooms
2 Tbsp olive oil
1 pinch salt and pepper
2 cloves garlic
2 cups marinara (or more to your liking)
2 15oz. cans butter beans
1/2 tsp dried basil
1 pinch crushed red pepper
4 oz. mozzarella

Instructions

Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!"

https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/
#DietForASmallPlanet #SolarPunkSunday #Recipes #ItalianFood #EatingOnABudget #CanBeAdaptedToVeganRecipe

[Thread] So, this is the recipe I made yesterday. I doubled the recipe so I have plenty on hand (it refrigerates well). I ended up substituting Tabasco sauce + ketchup for the Sriracha sauce, brown sugar for the molasses, and used a combination of miso paste and peanut butter (1 part miso, 3 parts PB). The sauce is great on stir-fried veggies (see Tofu and Green bean recipe in thread). The sauce turned out thick and spicy!

#HoisinSauce

By: Alyssa Rivers

"Rich, sweet, and salty, hoisin sauce is the perfect foundation for all of your Asian-inspired dishes. This homemade variation packs so much delicious flavor, you won't want store-bought again!"

Ingredients

1/4 cup soy sauce
3 Tablespoons molasses
2 teaspoons sesame oil
1 tablespoon rice vinegar
2 Tablespoons peanut butter
2 garlic cloves finely minced
2 teaspoons sriracha sauce
1/4 teaspoon ground pepper
1 Tablespoon water
1 teaspoon cornstarch

Instructions

- In a small saucepan over medium high heat whisk together the soy sauce, molasses, sesame oil rice vinegar, peanut butter, garlic, sriracha, and pepper.
- In a small bowl combine water and cornstarch. Whisk it into the sauce. Continue to simmer until it starts to thicken. Remove from heat and allow to cool.

Source:
https://therecipecritic.com/hoisin-sauce/#wprm-recipe-container-141399
#DietForASmallPlanet #SolarPunkSunday #Recipes

#Beans are good for the planet, for you and for your dinner table. Here’s how to cook them right.

By Joe Yonan, February 2, 2020

"When cooked from dried, with precious few other ingredients added, they create a rich broth to rival anything that ever came from boiling a chicken. They freeze beautifully in this liquid, making them ideal for make-ahead, finish-quickly meals. They’re pretty darn good straight from a can. And they can play into virtually every kind of dish, in every part of the meal: dips and snacks, salads and soups, main courses, sides and even desserts. As far as I’m concerned, anything meat can do, beans can do better."

Read more:
https://www.washingtonpost.com/news/voraciously/wp/2020/02/02/beans-are-good-for-the-planet-for-you-and-for-your-dinner-table-heres-how-to-cook-them-right/

Archived version:
https://archive.ph/rLJ57
#DietForASmallPlanet #SolarPunkSunday #Recipes #EatingOnABudget

#Beans are good for the planet, for you and for your dinner table. Here’s how to cook them right.

By Joe Yonan, February 2, 2020

"When cooked from dried, with precious few other ingredients added, they create a rich broth to rival anything that ever came from boiling a chicken. They freeze beautifully in this liquid, making them ideal for make-ahead, finish-quickly meals. They’re pretty darn good straight from a can. And they can play into virtually every kind of dish, in every part of the meal: dips and snacks, salads and soups, main courses, sides and even desserts. As far as I’m concerned, anything meat can do, beans can do better."

Read more:
https://www.washingtonpost.com/news/voraciously/wp/2020/02/02/beans-are-good-for-the-planet-for-you-and-for-your-dinner-table-heres-how-to-cook-them-right/

Archived version:
https://archive.ph/rLJ57
#DietForASmallPlanet #SolarPunkSunday #Recipes #EatingOnABudget

#Beans are good for the planet, for you and for your dinner table. Here’s how to cook them right.

By Joe Yonan, February 2, 2020

"When cooked from dried, with precious few other ingredients added, they create a rich broth to rival anything that ever came from boiling a chicken. They freeze beautifully in this liquid, making them ideal for make-ahead, finish-quickly meals. They’re pretty darn good straight from a can. And they can play into virtually every kind of dish, in every part of the meal: dips and snacks, salads and soups, main courses, sides and even desserts. As far as I’m concerned, anything meat can do, beans can do better."

Read more:
https://www.washingtonpost.com/news/voraciously/wp/2020/02/02/beans-are-good-for-the-planet-for-you-and-for-your-dinner-table-heres-how-to-cook-them-right/

Archived version:
https://archive.ph/rLJ57
#DietForASmallPlanet #SolarPunkSunday #Recipes #EatingOnABudget

#Beans are good for the planet, for you and for your dinner table. Here’s how to cook them right.

By Joe Yonan, February 2, 2020

"When cooked from dried, with precious few other ingredients added, they create a rich broth to rival anything that ever came from boiling a chicken. They freeze beautifully in this liquid, making them ideal for make-ahead, finish-quickly meals. They’re pretty darn good straight from a can. And they can play into virtually every kind of dish, in every part of the meal: dips and snacks, salads and soups, main courses, sides and even desserts. As far as I’m concerned, anything meat can do, beans can do better."

Read more:
https://www.washingtonpost.com/news/voraciously/wp/2020/02/02/beans-are-good-for-the-planet-for-you-and-for-your-dinner-table-heres-how-to-cook-them-right/

Archived version:
https://archive.ph/rLJ57
#DietForASmallPlanet #SolarPunkSunday #Recipes #EatingOnABudget

#Beans are good for the planet, for you and for your dinner table. Here’s how to cook them right.

By Joe Yonan, February 2, 2020

"When cooked from dried, with precious few other ingredients added, they create a rich broth to rival anything that ever came from boiling a chicken. They freeze beautifully in this liquid, making them ideal for make-ahead, finish-quickly meals. They’re pretty darn good straight from a can. And they can play into virtually every kind of dish, in every part of the meal: dips and snacks, salads and soups, main courses, sides and even desserts. As far as I’m concerned, anything meat can do, beans can do better."

Read more:
https://www.washingtonpost.com/news/voraciously/wp/2020/02/02/beans-are-good-for-the-planet-for-you-and-for-your-dinner-table-heres-how-to-cook-them-right/

Archived version:
https://archive.ph/rLJ57
#DietForASmallPlanet #SolarPunkSunday #Recipes #EatingOnABudget

Want to bake? But don't have eggs? Read on!

42 #Recipes to Bake When You Don’t Have Eggs

By Lisa Kaminski
Updated on Jan. 27, 2025

https://www.tasteofhome.com/collection/baking-without-eggs/
#DietForASmallPlanet #SolarPunkSunday #NoEggs #Baking

So, I came across this article during the week. Some of the recipes call for eggs (that's where egg substitutes like tofu can come in handy), and some recipes call for cheese. I don't know much about vegan cheese, so I'm not sure what to substitute in those recipes.

Feed a Family for a Week With a Single Bag of Beans

Nutrition on a budget.

by Jose Mendoza

"Beans are healthy—high in protein and fiber and packed with nutrients like iron, magnesium, calcium, phosphorus, potassium, and more. They’re also an affordable and versatile way to feed your family—a one-pound bag of red kidney beans costs less than $2 and can make up to 11 servings. If you’re a single adult or have a small family, that can add up to a lot of nutritious and delicious food for a low price.

"But because even the healthiest of foods becomes a drag if you eat it the same way five days in a row, the key is to cook your beans in different ways. Stretch your bag of beans into unique meals with these three exciting recipes passed down from a traditional #Salvadoran cook. You’ll be able to build off of these dishes, and either enjoy them during the week or freeze them for later.

"We produced 17 servings, which for our family of three translates to a total of more than five meals. Adding these recipes to your cooking repertoire is a great way to eat healthy on a budget.

"The shopping list

Two cloves of garlic
A one-pound bag of red kidney beans
A large onion
A dozen eggs
8 ounces of cream cheese
Corn tortillas (how many will depend on your taste and hunger level)
Two avocados
A one-pound bag of white rice
8 ounces of queso fresco (or a more common cheese, like mozzarella or Monterey Jack)"

Read more (includes recipes):
https://getpocket.com/explore/item/feed-a-family-for-a-week-with-a-single-bag-of-beans?utm_source=firefox-newtab-en-us
#EatingOnABudget #SolarPunkSunday #FoodSecurity #DietForASmallPlanet #Recipes

So, I came across this article during the week. Some of the recipes call for eggs (that's where egg substitutes like tofu can come in handy), and some recipes call for cheese. I don't know much about vegan cheese, so I'm not sure what to substitute in those recipes.

Feed a Family for a Week With a Single Bag of Beans

Nutrition on a budget.

by Jose Mendoza

"Beans are healthy—high in protein and fiber and packed with nutrients like iron, magnesium, calcium, phosphorus, potassium, and more. They’re also an affordable and versatile way to feed your family—a one-pound bag of red kidney beans costs less than $2 and can make up to 11 servings. If you’re a single adult or have a small family, that can add up to a lot of nutritious and delicious food for a low price.

"But because even the healthiest of foods becomes a drag if you eat it the same way five days in a row, the key is to cook your beans in different ways. Stretch your bag of beans into unique meals with these three exciting recipes passed down from a traditional #Salvadoran cook. You’ll be able to build off of these dishes, and either enjoy them during the week or freeze them for later.

"We produced 17 servings, which for our family of three translates to a total of more than five meals. Adding these recipes to your cooking repertoire is a great way to eat healthy on a budget.

"The shopping list

Two cloves of garlic
A one-pound bag of red kidney beans
A large onion
A dozen eggs
8 ounces of cream cheese
Corn tortillas (how many will depend on your taste and hunger level)
Two avocados
A one-pound bag of white rice
8 ounces of queso fresco (or a more common cheese, like mozzarella or Monterey Jack)"

Read more (includes recipes):
https://getpocket.com/explore/item/feed-a-family-for-a-week-with-a-single-bag-of-beans?utm_source=firefox-newtab-en-us
#EatingOnABudget #SolarPunkSunday #FoodSecurity #DietForASmallPlanet #Recipes

So, I came across this article during the week. Some of the recipes call for eggs (that's where egg substitutes like tofu can come in handy), and some recipes call for cheese. I don't know much about vegan cheese, so I'm not sure what to substitute in those recipes.

Feed a Family for a Week With a Single Bag of Beans

Nutrition on a budget.

by Jose Mendoza

"Beans are healthy—high in protein and fiber and packed with nutrients like iron, magnesium, calcium, phosphorus, potassium, and more. They’re also an affordable and versatile way to feed your family—a one-pound bag of red kidney beans costs less than $2 and can make up to 11 servings. If you’re a single adult or have a small family, that can add up to a lot of nutritious and delicious food for a low price.

"But because even the healthiest of foods becomes a drag if you eat it the same way five days in a row, the key is to cook your beans in different ways. Stretch your bag of beans into unique meals with these three exciting recipes passed down from a traditional #Salvadoran cook. You’ll be able to build off of these dishes, and either enjoy them during the week or freeze them for later.

"We produced 17 servings, which for our family of three translates to a total of more than five meals. Adding these recipes to your cooking repertoire is a great way to eat healthy on a budget.

"The shopping list

Two cloves of garlic
A one-pound bag of red kidney beans
A large onion
A dozen eggs
8 ounces of cream cheese
Corn tortillas (how many will depend on your taste and hunger level)
Two avocados
A one-pound bag of white rice
8 ounces of queso fresco (or a more common cheese, like mozzarella or Monterey Jack)"

Read more (includes recipes):
https://getpocket.com/explore/item/feed-a-family-for-a-week-with-a-single-bag-of-beans?utm_source=firefox-newtab-en-us
#EatingOnABudget #SolarPunkSunday #FoodSecurity #DietForASmallPlanet #Recipes

So, I came across this article during the week. Some of the recipes call for eggs (that's where egg substitutes like tofu can come in handy), and some recipes call for cheese. I don't know much about vegan cheese, so I'm not sure what to substitute in those recipes.

Feed a Family for a Week With a Single Bag of Beans

Nutrition on a budget.

by Jose Mendoza

"Beans are healthy—high in protein and fiber and packed with nutrients like iron, magnesium, calcium, phosphorus, potassium, and more. They’re also an affordable and versatile way to feed your family—a one-pound bag of red kidney beans costs less than $2 and can make up to 11 servings. If you’re a single adult or have a small family, that can add up to a lot of nutritious and delicious food for a low price.

"But because even the healthiest of foods becomes a drag if you eat it the same way five days in a row, the key is to cook your beans in different ways. Stretch your bag of beans into unique meals with these three exciting recipes passed down from a traditional #Salvadoran cook. You’ll be able to build off of these dishes, and either enjoy them during the week or freeze them for later.

"We produced 17 servings, which for our family of three translates to a total of more than five meals. Adding these recipes to your cooking repertoire is a great way to eat healthy on a budget.

"The shopping list

Two cloves of garlic
A one-pound bag of red kidney beans
A large onion
A dozen eggs
8 ounces of cream cheese
Corn tortillas (how many will depend on your taste and hunger level)
Two avocados
A one-pound bag of white rice
8 ounces of queso fresco (or a more common cheese, like mozzarella or Monterey Jack)"

Read more (includes recipes):
https://getpocket.com/explore/item/feed-a-family-for-a-week-with-a-single-bag-of-beans?utm_source=firefox-newtab-en-us
#EatingOnABudget #SolarPunkSunday #FoodSecurity #DietForASmallPlanet #Recipes

So, I came across this article during the week. Some of the recipes call for eggs (that's where egg substitutes like tofu can come in handy), and some recipes call for cheese. I don't know much about vegan cheese, so I'm not sure what to substitute in those recipes.

Feed a Family for a Week With a Single Bag of Beans

Nutrition on a budget.

by Jose Mendoza

"Beans are healthy—high in protein and fiber and packed with nutrients like iron, magnesium, calcium, phosphorus, potassium, and more. They’re also an affordable and versatile way to feed your family—a one-pound bag of red kidney beans costs less than $2 and can make up to 11 servings. If you’re a single adult or have a small family, that can add up to a lot of nutritious and delicious food for a low price.

"But because even the healthiest of foods becomes a drag if you eat it the same way five days in a row, the key is to cook your beans in different ways. Stretch your bag of beans into unique meals with these three exciting recipes passed down from a traditional #Salvadoran cook. You’ll be able to build off of these dishes, and either enjoy them during the week or freeze them for later.

"We produced 17 servings, which for our family of three translates to a total of more than five meals. Adding these recipes to your cooking repertoire is a great way to eat healthy on a budget.

"The shopping list

Two cloves of garlic
A one-pound bag of red kidney beans
A large onion
A dozen eggs
8 ounces of cream cheese
Corn tortillas (how many will depend on your taste and hunger level)
Two avocados
A one-pound bag of white rice
8 ounces of queso fresco (or a more common cheese, like mozzarella or Monterey Jack)"

Read more (includes recipes):
https://getpocket.com/explore/item/feed-a-family-for-a-week-with-a-single-bag-of-beans?utm_source=firefox-newtab-en-us
#EatingOnABudget #SolarPunkSunday #FoodSecurity #DietForASmallPlanet #Recipes

One more article about #EggSubstitutes ...

7 Best Egg Substitutes To Have On Deck
By Maria ScintoFeb. 25, 2025 3:25 pm EST

"The incredible, edible egg may be one of the most unsung kitchen heroes, as it can play a major role in everything from appetizers to entrees, and is absolutely indispensable in most baking projects. That said, there may come a time when you need to swap out your trusty eggs for a different ingredient, either because you ran out, you're planning a plant-based dish, or the price of eggs is simply too high. (Not to mention egg shortages and rationing, both of which have been known to occur when widespread illness outbreaks affect chicken flocks.)

"While there are some egg uses that simply can't be substituted — nothing we know of can take the place of a fried or poached egg — it's fairly easy to replace eggs in many baking projects with various ingredients that can duplicate some of the same things eggs do for the dish. There are also several substitutes, both store-bought and homemade, that can more or less replicate the flavor and texture of scrambled and boiled eggs."

Read More: https://www.thetakeout.com/1794675/best-egg-substitutes-make/
#DietForASmallPlanet #SolarPunkSunday #VeganRecipes

[Thread] Alright then. Let's get the #SolarPunkSunday ball rolling! I will be sharing recipes for eating on a budget, but some of them involve eggs -- which are off the menu for my vegan friends, and might be off the menu for others as well. My favorite egg substitute? Tofu! Extra firm #Tofu can be used as a substitute for scrambled eggs, and silken tofu is great for making desserts and other goodies. Here are some links to recipes and tips and tricks involving #EggSubstitutes!

First off...

The Best Tofu For Egg Substitute: A Must-read For #Vegans And #Vegetarians!

What To Know

Whether you’re making a scramble, a quiche, or a tofu-based dessert, it’s important to choose the right type of tofu for the task at hand.
It can be used in dishes where you want the tofu to have a similar texture to eggs, such as scrambles and quiches.
Baked tofu is a great alternative to eggs in dishes where you want the tofu to have a chewy texture, such as tofu hot dogs or tofu sandwiches.

What Is The Best Tofu To Use For An Egg Substitute?

1. Firm tofu: This tofu has a dense and chewy texture, making it a good substitute for eggs in baking recipes.
2. Silken tofu: This type of tofu has a soft and smooth texture, making it a good substitute for eggs in sauces, dressings, and smoothies.
3. Extra-firm tofu: This type of tofu has a firm and meaty texture, making it a good substitute for eggs in stir-fry recipes.
4. Tofu scramble: This is a quick and easy way to use tofu as an egg substitute. Simply crumble tofu and cook it in a pan with spices and vegetables.
5. Tofu mayonnaise: This is an easy and healthy way to make mayonnaise without using eggs. Simply blend tofu with lemon juice, mustard, and seasonings.

Read more [includes recipes]:
https://cookupexperts.com/best-tofu-for-egg-substitute/
#DietForASmallPlanet #VeganRecipes

So, I also found some recipe ideas for baking without eggs (some I've seen on #TheGreatBritishBakeOff and other cooking shows). It can be done...! Tune in tomorrow for #SolarPunkSunday. And look for the alternate hashtags, #DietForASmallPlanet and #EggSubstitutes!

This last one I actually have the link for! It's the closest recipe I've found for a chocolate mousse I threw together after my home-made tofu failed to fully firm up (it happens). So, yes -- what to do with not-so-firm tofu? Turn it into #ChocolateMousse!

Silken Tofu Chocolate Mousse

Gluten-free, dairy-free, eggless, and vegan.

Ingredients

Toppings (optional):

• 3.5 oz. (100 g) roughly chopped dark chocolate
• 1 package (12 oz.-340 g) organic silken tofu
• 2 tablespoons maple syrup
• chocolate shavings
• raspberries
• blackberries
• fresh mint

Instructions:

1. Melt the chocolate in the microwave (or a double-boiler) in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.

2. Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.

3. Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.

4. To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.

Leftovers will keep in the fridge for up to 3-4 days.

https://aseasyasapplepie.com/silken-tofu-chocolate-mousse/

#VegetarianRecipes #VeganRecipes
#EatYourVeggies #DietForASmallPlanet #VeganDesserts #SolarPunkSunday #TofuChocolateMousse

This last one I actually have the link for! It's the closest recipe I've found for a chocolate mousse I threw together after my home-made tofu failed to fully firm up (it happens). So, yes -- what to do with not-so-firm tofu? Turn it into #ChocolateMousse!

Silken Tofu Chocolate Mousse

Gluten-free, dairy-free, eggless, and vegan.

Ingredients

Toppings (optional):

• 3.5 oz. (100 g) roughly chopped dark chocolate
• 1 package (12 oz.-340 g) organic silken tofu
• 2 tablespoons maple syrup
• chocolate shavings
• raspberries
• blackberries
• fresh mint

Instructions:

1. Melt the chocolate in the microwave (or a double-boiler) in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.

2. Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.

3. Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.

4. To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.

Leftovers will keep in the fridge for up to 3-4 days.

https://aseasyasapplepie.com/silken-tofu-chocolate-mousse/

#VegetarianRecipes #VeganRecipes
#EatYourVeggies #DietForASmallPlanet #VeganDesserts #SolarPunkSunday #TofuChocolateMousse

This last one I actually have the link for! It's the closest recipe I've found for a chocolate mousse I threw together after my home-made tofu failed to fully firm up (it happens). So, yes -- what to do with not-so-firm tofu? Turn it into #ChocolateMousse!

Silken Tofu Chocolate Mousse

Gluten-free, dairy-free, eggless, and vegan.

Ingredients

Toppings (optional):

• 3.5 oz. (100 g) roughly chopped dark chocolate
• 1 package (12 oz.-340 g) organic silken tofu
• 2 tablespoons maple syrup
• chocolate shavings
• raspberries
• blackberries
• fresh mint

Instructions:

1. Melt the chocolate in the microwave (or a double-boiler) in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.

2. Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.

3. Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.

4. To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.

Leftovers will keep in the fridge for up to 3-4 days.

https://aseasyasapplepie.com/silken-tofu-chocolate-mousse/

#VegetarianRecipes #VeganRecipes
#EatYourVeggies #DietForASmallPlanet #VeganDesserts #SolarPunkSunday #TofuChocolateMousse

This last one I actually have the link for! It's the closest recipe I've found for a chocolate mousse I threw together after my home-made tofu failed to fully firm up (it happens). So, yes -- what to do with not-so-firm tofu? Turn it into #ChocolateMousse!

Silken Tofu Chocolate Mousse

Gluten-free, dairy-free, eggless, and vegan.

Ingredients

Toppings (optional):

• 3.5 oz. (100 g) roughly chopped dark chocolate
• 1 package (12 oz.-340 g) organic silken tofu
• 2 tablespoons maple syrup
• chocolate shavings
• raspberries
• blackberries
• fresh mint

Instructions:

1. Melt the chocolate in the microwave (or a double-boiler) in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.

2. Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.

3. Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.

4. To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.

Leftovers will keep in the fridge for up to 3-4 days.

https://aseasyasapplepie.com/silken-tofu-chocolate-mousse/

#VegetarianRecipes #VeganRecipes
#EatYourVeggies #DietForASmallPlanet #VeganDesserts #SolarPunkSunday #TofuChocolateMousse

This last one I actually have the link for! It's the closest recipe I've found for a chocolate mousse I threw together after my home-made tofu failed to fully firm up (it happens). So, yes -- what to do with not-so-firm tofu? Turn it into #ChocolateMousse!

Silken Tofu Chocolate Mousse

Gluten-free, dairy-free, eggless, and vegan.

Ingredients

Toppings (optional):

• 3.5 oz. (100 g) roughly chopped dark chocolate
• 1 package (12 oz.-340 g) organic silken tofu
• 2 tablespoons maple syrup
• chocolate shavings
• raspberries
• blackberries
• fresh mint

Instructions:

1. Melt the chocolate in the microwave (or a double-boiler) in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.

2. Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.

3. Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.

4. To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.

Leftovers will keep in the fridge for up to 3-4 days.

https://aseasyasapplepie.com/silken-tofu-chocolate-mousse/

#VegetarianRecipes #VeganRecipes
#EatYourVeggies #DietForASmallPlanet #VeganDesserts #SolarPunkSunday #TofuChocolateMousse

U.S. dietary guidelines should emphasize #beans and #lentils as protein, new proposal says

The report, from an advisory committee to the #USDA, also suggests encouraging people to reduce their intake of #SugaryDrinks and sodium and eat more whole grains.

Dec. 12, 2024, 5:00 AM EST
By Randi Richardson

Summary

- A report on proposed changes to U.S. dietary guidelines suggests encouraging people to eat more beans and lentils for protein and less #RedMeat.
- Updated guidelines are expected to go into effect later next year.
- Future guidelines should also spur people to eat more whole grains and consume less sugary drinks, sodium and processed food, the report says."

Read more:
https://www.nbcnews.com/health/health-news/dietary-guidelines-beans-lentils-protein-less-red-meat-rcna183681?utm_source=firefox-newtab-en-us

#DietForASmallPlanet #Diet #MeatEating #EatLessMeat #GoMeatless

I've been saying this for a long time. If we are going to eat meat (especially beef), it should be expensive and a special treat -- not an everyday occurrence!

The End of the #CheapBurger

#FastFood chains might be dangling deals, but #MeatEaters better prepare for a new, more expensive era for America’s favorite food.

September 26, 2024

"Most of us remember 2020 for the pandemic, but ranchers will also remember it for the severe drought. When pasture for herds to graze grows harder to come by, ranchers send animals to slaughter without replacing them, shrinking herds and sending prices up. 2024’s rainfall has been better, but parts of the country are still not out of the woods. Even as the costs of feed for cattle has declined, higher interest rates and operating expenses have meant that it’s still too pricey for most ranchers to get back to growing their herds, or 'rebuilding' them, in industry parlance. So the number of cattle continues to fall, and the price of beef will continue to rise."

Read more:

https://getpocket.com/explore/item/the-end-of-the-cheap-burger?utm_source=firefox-newtab-en-us

#DietForASmallPlanet #Diet #MeatEating #EatLessMeat #GoMeatless #McDonalds #BurgerKing

🐟​ I-i-i-it's fishless-Friday!

There was a time that I had fish on Fridays. No longer. The oceans are running low on the creatures and I think the fishes prefer not to be eaten.

🍲​ So, on this particular Friday, it's black-eyed pea stew.

What's on your planet-friendly plate? Share your favourite veg recipe below 👇​ 🍜​

#Vegan #Vegetarian #PlantBased #Environment #ClimateChange #DietForASmallPlanet #EatForTheOeans #EatForThePlanet #ClimateCrisis

Recipe here: https://minimalistbaker.com/smoky-instant-pot-black-eyed-peas-greens-vegan/