Category: Recipes

Tomato soup with roasted red peppers

Empower yourself! Free yourself from meat dependency by switching to a diverse, plant-based diet. I propose here a delicious recipe based on tomatoes. This recipe is quick and perfect for a lunch and requires only a few ingredients.

Sustainability tips:

Using organic tomatoes and bell peppers helps sustain agriculture that doesn’t use pesticides. However regular tomatoes also work as we peel them before cooking.

Useful things to have ready
  • 1 Peeled carrot
  • To peel the tomatoes place them for about 1 minute in a pot of boiling water. Remove them from the water and check that the skin is cracking. Let them cool off for a few minutes before peeling off the skin.
  • I usually leave the seeds. If you want to remove the seeds you can split the tomatoes after peeling and easily remove them.
Easy to peel-off tomatoes skin

Preparation time: 20 minutes

Ingredients (3-4 people)

  • 6-7 Roma tomatoes or a can of peeled tomatoes
  • Half of a small onion
  • 1 carrot
  • 3-4 garlic cloves
  • Half red bell pepper
  • Red crushed chili pepper (optional)
  • 3-4 leaves of fresh sage
  • A pinch of dry oregano
  • Salt
  • Two tablespoons of olive oil or other vegetable oil

Procedure

  • Slice the onion, bell pepper, and carrots
  • Warm up a table spoon of olive oil in a pot, add the sliced bell pepper and garlic and let them cook for 5-7 minutes (this step can also be done in the oven)
Roast red pepper and garlic on the stove or in the oven
  • Add sliced carrots and sage- cook for a few minute
Add sliced carrots and sage
  • Remove from pot and set aside
  • In the same pot warm up a tablespoon of oil, add finely sliced onions and cook until they become translucent
  • Add red chili (optional)
  • Add sliced tomatoes and cook for a few minutes
  • Add cooked carrots, bell pepper, and garlic
Join all ingredients
  • After a few minutes add enough water to cover and bring to a boil
  • Add salt and oregano-If tomatoes are too acidic you can add 1/4 teaspoon of sugar
  • When the tomatoes are well cooked (10 minutes) blend everything with a hand-held blender

Enjoy!

Green split peas soup

Empower yourself! Free yourself from meat dependency by switching to a diverse, plant-based diet. This soup is one of my favorites, super easy to make, creamy and delicious it works as lunch or dinner. Only few ingredients are necessary.

Sustainability tips:

Green split peas, the main ingredient for this recipe, are a sustainable crop that is also low in calories, healthy and nutritious. Split peas are easily available in all grocery stores and can also be bought in bulk for a convenient price.

Useful things to have ready
  • I suggest to rinse and soak the green peas for about 6-8 hours before boiling, however is not required. Once soaked, green peas can be kept in the refrigerator for a day or two before cooking. As with all legumes, a pressure cooker greatly reduces the cooking time. If you don’t have a pressure cooker you can use a regular pot, nothing changes, it just takes longer.
  • You may peel the tomatoes especially if they are not organic.
Green peas rinsed and soaked, ready to be cooked

Preparation time: 20 minutes

Ingredients (3-4 people)

  • 2-3 fistful of dry green split peas per person
  • Half onion
  • 1 carrot
  • 1 tomato peeled and chopped (you can substitute this with 1 or 2 peeled tomatoes from a can or 2 spoons of tomato sauce)
  • 1 small potato (optional)
  • Red crushed chili pepper (optional)
  • Black pepper
  • Salt
  • One table spoon of olive oil or other vegetable oil

Procedure

  • Drain and rinse the soaked green peas
  • In the pressure cooker add the oil. When the oil is hot add onions
  • Sautee the onions for a few minutes until golden
  • Add red chili pepper
  • Add carrots and potatoes (optional) and sautee for a few minutes on medium heat
  • Add tomatoes and a spoon of tomato sauce (optional)
Sautee onions until golden
Add all other ingredients and cook for a few minutes

  • Add split peas
Add split peas
  • Add enough water to cover
  • Pressure cook for about 10-15 minutes depending on cooker
  • Once cooked make sure the soup has a creamy consistency, add salt and black pepper
Let the soup cool off for a few minutes

Enjoy!

Bean burger

Empower yourself! Free yourself from meat dependency by switching to a diverse, plant-based diet. This delicious recipe is based on beans, a legume full of nutrients and a non-destructive crop that is good for the earth. Black and pinto beans used in this recipe are good for us and for the environment. With this recipe you can enjoy a delicious bean burger without resorting to highly processed food.

Sustainability tips:

Remember that supporting organic and sustainable produce goes a long way to reduce harmful pesticide use. I also suggest to avoid produce in plastic bags and to bring your own reusable bags to help reduce the amount of plastic dispersed in the environment. I can send you free cotton grocery and produce bags entirely upcycled from old fabric. Just contact me if you need any.

Useful things to have ready

Legumes are an important component of plant-based diets. You can purchase them canned or dry. Canned legumes are more practical because you can get away with soaking them however the variety is limited and I noticed that they have lately become expensive. I usually keep canned legumes but mostly buy them dry in bulk. If legumes become part of your regular diet you may want to purchase a pressure cooker. A good pressure cooker lasts a lifetime and is useful for many purposes.

For this recipe, rinse and soak the beans overnight (or about 7 hours). This step is NECESSARY. After soaking, discard the water and rinse. Beans in general need to be fully cooked in boiling water, possibly in a pressure cooker. This step is not necessary if using canned beans, however it is good to rinse canned beans before use.

Preparation time: about 30 minutes.

Ingredients (3-4 people)

  • One fistful of black beans per person
  • 1 fistful of pinto beans
  • 1/2 onion finely chopped
  • 1 scallion or 1-2 spinach leaves (optional) chopped in small pieces
  • 1-2 cloves of garlic mashed or chopped in small pieces
  • 1-2 fistful of corn kernels
  • 2-3 tablespoons of olive oil
  • red chili pepper (optional)
  • Salt

Procedure

  • After soaking the beans for for at least 7 hours, drain, rinse and boil them until soft (about 13 minutes total time in a pressure cooker). This step is not necessary if you use canned beans.
Black and pinto beans, soaked and rinsed, ready to be cooked in pressure cooker
  • Place the cooked beans in an oven-safe plate, sprinkle them with salt and keep them in the oven at 375 degree F (190 C) for at least 15 minutes. This step removes the excess water so that they stick together once blended.
Boiled beans going into the oven
Dried beans out of the oven

  • While the beans are in the oven sautee onion and garlic in a little oil until golden
  • Add chopped scallions (or spinach leaves) and cook until tender, if using spinach make sure to use only a few dry leaves to avoid adding moisture
Cook onion, garlic, and scallions until tender
  • Add corn, cook until tender and then add the beans
Cook for a few minutes without adding any water
  • Add salt and red chilies (optional)
  • Place the ingredients in a cup and coarsely blend with an immersion blender, add one spoon of olive oil
Coarsely blend ingredients
  • Prepare the burgers; they should stick without the need for a binder
  • Heat a skillet with a few drops of oil. Cook the burgers for a few minutes on each side.
Burgers ready to cook
Cook for a few minutes in a pan with very little oil
Enjoy your bean burger with any addition of your choice!

Enjoy!

Help reduce meat consumption! If you have a vegetarian recipe you would like to share please email me at info@choosesustainable.org and I’ll post it on this blog.

Still undecided? Read here about the destructive impact of the meat industry on forests.

The YouChoose App contains links and information about sustainable food choices with a searchable database of common food items.

Black chickpeas spread

Reduce meat consumption by switching to a diverse, plant-based diet. This delicious recipe is based on chickpeas, a legume full of nutrients and a non-destructive crop that is actually good for the Earth. This recipe is very similar to hummus, but it doesn’t use tahini.

Sustainability tips:

Chickpeas are a sustainable crop that requires little water, is low in calories and generally healthy. Black chickpeas are not always available in grocery stores, but they can be found in ethnic stores such as Indian grocery stores. The variety used here is more of a brown color. Regular chick peas can also be used for this recipe, however I recommend the black variety if available.

Remember that supporting organic and sustainable produce goes a long way to reduce harmful pesticide use. I also suggest to avoid produce in plastic bags and to bring your own reusable bags to help reduce the amount of plastic dispersed in the environment. I can send you free cotton grocery and produce bags entirely upcycled from old fabric. Just contact me if you need any.

Useful things to have ready

Rinse and soak the chickpeas overnight. Drain them and cook them in the pressure cooker until soft. In my pressure cooker it takes about 12 minutes.

These are the black chickpeas after they have been soaked and cooked

Preparation time: about 20 minutes

Ingredients (3-4 people)

Ingredients can be adjusted based on personal preferences. With the suggested proportions one gets a flavorful spread, but not too strong in garlic or pepper. One can also adjust the amount of oil to suit personal preferences.

  • 3-4 fistful of black chickpeas
  • 2-3 cloves of garlic
  • 1/2 red pepper
  • 1/2 teaspoon of cumin powder
  • Red chili (optional)
  • 3 tablespoons of olive oil
  • 1 tablespoon of lemon juice
  • 3 tablespoon of water
  • Salt

Procedure

  • Rinse the soaked black chickpeas, drain them and cook them in the pressure cooker until soft.
  • While the chickpeas are cooking, place a tablespoon of oil in a pan and roast the red pepper
  • Roast the garlic
Roast red pepper and garlic until soft
  • Place the cooked chickpeas in a food processor, a blender, or in a pot where you can blend them by hand
Blend all ingredients together
  • Add the roasted pepper and garlic
  • Add cumin powder, red chili, lemon juice, olive oil, salt, and enough water to blend (2-3 tablespoon of water).
  • Blend until well smooth
Blend until the spread is smooth and creamy

You can eat this spread as appetizer or a snack, on crackers or bread, or with vegetables.

Ready!

Enjoy!

Did you like this recipe? Share it and spread the word.

Help reduce meat consumption! If you have a vegetarian recipe you would like to share please email me at info@choosesustainable.org and I’ll post it on this blog.

Still undecided? Read here about the destructive impact of the meat industry on forests.

Sprouted lentils with coconut

Reduce meat consumption by switching to a diverse, plant-based diet. This delicious recipe is based on lentils, a legume full of nutrients and a non-destructive crop that is actually good for the earth.

Sustainability tips:

Lentils are a sustainable food, low in calories and rich in fibers and vitamins. Read about the properties of lentils from WebMD.

Remember that supporting organic and sustainable produce goes a long way to reduce harmful pesticide use. I also suggest to avoid produce in plastic bags and to bring your own reusable bags to help reduce the amount of plastic dispersed in the environment. I can send you free cotton grocery and produce bags entirely upcycled from old fabric. Just contact me if you need any.

Useful things to have ready

Rinse and soak the lentils overnight. Drain the lentils and let them stay in a container, covered for about 2 days, rinsing and draining them at least once a day. On the second day the lentils will be sprouted.

I suggest to steam the sprouted lentils in the microwave or boil them for 5-10 minutes in lightly salted water. This will make them softer.

Soak lentils overnight or for ~ 7 hours

Preparation time: about 15 minutes plus 3 days to sprout the lentils

Ingredients (3-4 people)

  • Sprouted lentils (about one fistful of dry lentils per person)
  • 1/2 onion finely chopped
  • 1/2 teaspoon of turmeric
  • 1 tablespoon of unsweetened shredded dry coconut (optional)
  • Crushed red chili (optional)
  • 2-3 tablespoons of oil
  • Salt

Procedure

  • Rinse the soaked lentils, drain them and keep them in a pot with closed lid.
  • Check the lentils daily, making sure they don’t become too dry, you can rinse them and drain them once a day.
  • The lentils should sprout in about 2 days.
These are the sprouted lentils after about 2 days
  • Option 1: Place sprouted lentils in a pot, cover them with water, add a little salt and bring to a boil for about 10 minutes. This will soften them.
  • Option 2: Steam sprouted lentils in the microwave for 6-7 minutes.
  • Heat up the oil and add chopped onions.
  • Sautee onions until gold add turmeric and red chili (optional)
Sautee onions and turmeric
  • If desired you can add the coconut powder at this point and sautee for 2 minutes.
Optional step: Add coconut powder

Add steamed (or boiled) lentils and sautee for 5 minutes.

Ready!

Enjoy!

Help reduce meat consumption! If you have a vegetarian recipe you would like to share please email me at info@choosesustainable.org and I’ll post it on this blog.

Still undecided? Read here about the destructive impact of the meat industry on forests.

The YouChoose App contains links and information about sustainable food choices with a searchable database of common food items.

Farro and spinach soup

Reduce meat consumption by switching to a diverse, plant-based diet. This delicious recipe is based on farro, one ancient grain that, after being forgotten for sometime, is making a comeback. Farro was extremely popular in ancient Rome, and a staple food for the Roman legions. I use pearled farro that cooks faster, especially after soaking.

Farro can be used as a side dish, in salads, and I am discovering that it can be used as an alternative to rice.

Sustainability tips:

Organic farro is a sustainable crop that can be part of a diverse diet. Spinach can be loaded with pesticide therefore organic better. Remember that supporting organic and sustainable produce goes a long way to reduce harmful pesticide use. I also suggest to avoid produce in plastic bags and to bring your own reusable bags to help reduce the amount of plastic dispersed in the environment. I can send you free cotton grocery and produce bags entirely upcycled from old fabric. Just contact me if you need any.

Useful things to have ready

Rinse and soak the farro and kidney beans together for about 7 hours. Notice that it is not necessary to soak the pearled farro for so long, but soaking will reduce the cooking time and give a creamy consistency to the final dish. A great thing about this recipe is that it can be made as a soup or as a risotto-style dish.

Soak farro and beans overnight or for ~ 7 hours

Preparation time: about 30 minutes

Ingredients (3-4 people)

  • 2 fistful of soaked farro per person
  • 1 bunch of spinach (frozen spinach also works)
  • 2-3 fistful of red kidney beans (soaked with farro for about 7 hours)
  • 1 chopped tomato (I peel it but is not necessary)
  • half onion (if small) or 1/4 (if large) chopped in small pieces
  • 1 garlic clove-mashed
  • Crushed red chili
  • 1 carrot
  • 2-3 spoons of olive oil
  • 1 tablespoons of tomato paste (or tomato sauce)
  • Salt

Procedure

  • Wash the spinach carefully and chop them.
  • Wash and peel the carrot and tomato
  • In a pressure cooker heat the oil, add chopped onion, mashed garlic, carrots, crushed chili, and cook for a few minutes on medium heat.
Add onion, garlic, and carrot to the hot oil
  • Add tomatoes, tomato paste, and spinach and let cook for 5 minutes
  • Add drained and rinsed farro and kidney beans
Add spinach, farro, and beans
  • For a soup add enough water to exceed the level of farro, for a risotto-like consistency add enough water to just cover the farro.
  • Close the lid and pressure cook for about 15 minutes from when it starts whistling.
  • Let the steam out and check consistency. You may need more time depending on the type of cooker and desired consistency.
This is the risotto-like version
This is the traditional soup

Enjoy!

Help reduce meat consumption! If you have a vegetarian recipe you would like to share please email me at info@choosesustainable.org and I’ll post it on this blog.

Still undecided? Read here about the destructive impact of the meat industry on forests.

The YouChoose App contains links and information about sustainable food choices with a searchable database of common food items.

Zucchini stuffed with millet

This recipe seems complicated, but in reality is quite simple once you have familiarized yourself with millet. It took me a few tries to get the right way to cook millet. I’ll share here the basic cooking, you can try and see if it works for you.

Millet is a variety of whole grain that can be used in several dishes. It is a nice alternative to rice or couscous. If you have never tried it I suggest you give it a try. It doesn’t require soaking and cooks very quickly.

Sustainability tips:

Millet is a sustainable crop that requires less resources compared to other cereals. Diversifying our diet is also a great way to increase crop biodiversity. Please check out this link on millet crops.

https://news.un.org/en/story/2021/05/1092492

The remaining ingredients for this recipe are quite basic and generally sustainable. Remember that supporting organic and sustainable produce goes a long way to reduce harmful pesticide use. I also suggest to avoid produce in plastic bags and to bring your own reusable bags to help reduce the amount of plastic dispersed in the environment.

Useful things to have ready

Cooked millet: I used to follow directions and cook the millet in little water letting the grain absorb the water slowly. However this preparation method resulted in a sticky blob of millet that was difficult to utilize. I therefore suggest the following method for the basic preparation:

  • Place millet in a bowl and rinse it several times draining the water with a fine mesh strainer (the grains are quite small).
  • Fill up a pot with water and add salt, water should be abundant compared to the amount of millet.
  • Add 1 fistful of millet per person (it grows a lot).
  • Bring the water and millet to a boil on a medium flame and let it boil until the millet is soft (about 10 minutes). The millet should be circulating in the pot.
  • As soon as the millet is soft drain the water with a strainer and rinse the millet under cold running water, this will stop the cooking and leave the millet intact.
  • At this point you can store the millet in the refrigerator and use it later or proceed to this recipe or any other recipe.
Boil millet in abundant salty water
As soon as the millet is soft drain it ad rinse in cold water

Preparation time: about 30 minutes

Ingredients (3-4 people)

  • 1 large chopped tomato (I peel it but is not necessary)
  • half onion (if small) or 1/4 (if large) chopped in small pieces
  • 4 zucchini (courgette)
  • 2 scallions
  • 1 garlic clove-mashed
  • 2-3 spoons of olive oil
  • 2 tablespoons of tomato paste (or sauce)
  • 1 handful of capers and olives (optional)
  • Salt

Procedure

  • Cut zucchini in cylinders about 1 inch high and place them into a pot of water. Bring to a boil until the zucchini are softer, but not fully cooked (about 5-10 minutes).
Soft zucchini ready to be carved
  • Carve the zucchini removing the soft center and leaving the outer skin
  • In a pot heat the oil, add chopped onions, mashed garlic and cook for a few minutes
  • Add scallions
Add chopped onions and garlic
Add scallions

  • Add the zucchini pulp, chopped tomatoes, tomato paste, salt, olives and capers.
Cut the pulp in small pieces
Combine all ingredients

Cook 6-7 minutes until the tomatoes are well cooked, add the cooked millet and check the salt. The millet will quickly absorb any excess liquid.

Add millet to the mix
  • Place the empty shells on an oven pan and fill up with the millet.
  • Place in the oven for about 20 minutes
Bake at 400 F for about 20 minutes

Enjoy as a side dish or a nice appetizer!

Help reduce meat consumption! If you have a vegetarian recipe you would like to share please email me at info@choosesustainable.org and I’ll post it on this blog.

The YouChoose App contains links and information about sustainable food choices with a searchable database of common food items.

Dry split peas fritters

This is a simple recipe with few sustainable ingredients. It is quick and it also makes a delicious snack. It can also be served with a side of fresh cucumber and tomato salad.

Sustainability tips:

Green peas is a sustainable crop, especially if grown organically. Like all legumes peas don’t degrade the soil and are drought tolerant. Supporting organic and sustainable produce goes a long way to reduce harmful pesticide use and to help non destructive agriculture. Proteins in peas can be a valid alternative to planet destroying meat.

Useful things to have ready

Soak green peas for at least 8 hours before using.

Preparation time: 8 hours to soak the dry peas, 20 minutes to prepare.

Ingredients (3-4 people)

  • Dry green peas (2 fistful per person)
  • Two tablespoon of onions chopped in small pieces
  • 1 garlic clove mashed (optional)
  • 1/2 teaspoon salt (or to taste)
  • Red chili (optional)
  • Parsley (1 small bunch)
  • Bread crumbs
  • One tablespoon of vegetable oil to fry
  • One table spoon of olive oil

Procedure

  • Rinse the dry peas and soak for at least 8 hrs in water.
Soaked dry peas
  • Chop the onions and garlic in small pieces (or mash the garlic)
  • In a food processor add green peas, garlic, onions, parsley, salt, olive oil
Ingredients ready for food processor
  • Blend to produce a dense, smooth mix. If you do have a modern food processor this should come relatively easy. I have a very old blender so I need to add a little water to the mix.
  • Refrigerate for about 1 hour to make the mix dense
  • Make small patties and coat them with bread crumbs
Coat the patties with bread crumbs
  • Fry in little oil or you can try to bake them (I never tried)
Fry in little oil

They make a nice appetizer, snack, or a main course with a side of salad

Dry peas fritters make a nice snack

Help reduce meat consumption! If you have a vegetarian recipe you would like to share please email me at info@choosesustainable.org and I’ll post it on this blog.If you like this recipe please share it!

Roasted Napa cabbage

This recipe is very simple and I definitely recommend it if you have never tried Napa cabbage. It makes a delicious side dish that goes very well with vegetarian burgers or even rice. Like all other cabbage variety Napa cabbage is a food low on calories and high in health benefits.

Sustainability tips:

Cabbage is a sustainable crop, especially if grown organically. If you grow your own vegetables I think this cabbage is also fairly easy to grow at home. If you purchase vegetables supporting organic and sustainable produce goes a long way to reduce harmful pesticide use. I also suggest to avoid produce in plastic bags and to bring your own reusable bags to help reduce the amount of plastic dispersed in the environment.

How to clean and cut Napa cabbage

Napa cabbage is quite large, and almost all of it, except for the hardest part can be used. It is enough to remove the outer layer of leaves, cut the cabbage in fourths or eights by the length (4 or 8 pieces depending on the size) and rinse under running water. If you compost, make this a zero waste recipe, don’t trash the leaves of the cabbage, they make excellent compost material.

Reuse cabbage leaves in a compost or just in the yard
Cut the cabbage in 4 or 8 pieces

Preparation time: about 30 minutes

Ingredients (3-4 people)

  • 1 Napa cabbage
  • 3 garlic cloves
  • 1 tablespoon of Dijon mustard
  • 1/2 glass of olive oil
  • Juice of half lemon
  • salt

Procedure

  • Preheat oven at 420 F (~220 C)
  • Combine Dijon mustard, mashed garlic, lemon juice and and olive oil
Garlic cloves can be mashed or kept whole
Make a condiment
  • Place the cabbage in an oven pan and brush all sides with the oil
  • Add salt
Brush the cabbage with the oil and Dijon mustard mix
  • Place in the oven for about 20 minutes
Roasted cabbage
Cut the tender part in smaller pieces
  • Once the cabbage is roasted pull it out of the oven and let cool for a few minutes
  • The end part of the leaves may still be hard so it is better to remove the end part and slice the tender leaves.
  • Your cabbage is ready to eat!

Help reduce meat consumption! If you have a vegetarian recipe you would like to share please email me at info@choosesustainable.org and I’ll post it on this blog.

If you like this recipe please share it!

The YouChoose App contains links and information about sustainable food choices with a searchable database of common food items.

Mixed vegetable soup (minestrone)

This is a very popular recipe in my island of Sardinia (where I am from). It requires a variety of vegetables that are easy to find in any grocery store. I’ll post here all vegetables that are commonly used for this dish, however they can be changed depending on availability and what one likes. The trick for a delicious soup is to cut the vegetables in small pieces so their flavors blend nicely together.

Sustainability tips:

If you grow your own vegetables this is a great way to use them. You can also make the soup and freeze it for later use. If you purchase the vegetables supporting organic and sustainable produce goes a long way to reduce harmful pesticide use. I also suggest to avoid produce in plastic bags and to bring your own reusable bags to help reduce the amount of plastic dispersed in the environment.

Useful things to have ready

Important: If you decide to use dry legumes they should be soaked for 8-10 hours and cooked in advance because they take longer than the other vegetables to cook.

Most other vegetables, except potatoes can be peeled (if necessary) and chopped in advance so they are ready to use. I find it useful to keep chopped onions in the refrigerator.

Preparation time: about 30 minutes

Ingredients (3-4 people)

  • 1 large tomato (I peel it but is not necessary)
  • half onion (if small) or 1/4 (if large) chopped in small pieces
  • 1 zucchini (courgette)
  • 1 small potato
  • 2 fistful of green peas
  • half cup of green beans
  • 5-6 cauliflower florets
  • 1 carrot
  • 1 celery stalk
  • half cup of chick peas or white beans (either previously cooked or canned)
  • 2-3 tablespoons of tomato sauce or paste
  • Salt
  • One table spoon of vegetable oil

Procedure

  • Wash all vegetables and chop them in small pieces
Chop vegetables in small pieces
  • In the pressure cooker add oil
  • When the oil is hot add chopped onions
Add the onions to the hot oil and cook until golden
  • When the onion is golden add carrots and celery and cook 1-2 minutes
  • Add all other vegetables and stir for 2 minutes
  • Add the tomato sauce (or paste)
  • Add enough water to cover the vegetables and close the lid
  • Cook with pressure cooker for about 10 minutes from the time it starts whistling. If using a regular pot it will take a little bit longer, about 20 minutes
  • Turn off the flame and wait until the pressure is entirely gone
  • Open the lid and add the cooked beans or chickpeas
  • Cook additional 5 minutes
  • Add salt
Enjoy a delicious bowl of mixed vegetable soup

Help reduce meat consumption! If you have a vegetarian recipe you would like to share please email me at info@choosesustainable.org and I’ll post it on this blog.

The YouChoose App contains links and information about sustainable food choices with a searchable database of common food items.