Happy almost-Earth Day! Do you have any fun, green-minded plans for this weekend? I know Boston has been having events all week. Aaron and I will both be working on Saturday, which is the official holiday, but we’re using it as a reminder to think a bit more about our day-to-day choices and how they impact the environment. I’ve been taking inventory of our cleaning and personal care products (some are not nearly as environmentally-friendly as the labels would like us to believe!) and we’re generally getting back to less packaged/pre-made foods and more from-scratch meals.
With Earth Day in mind, I thought now would be a good time to share a few green recipes. These recipes are some of my favorites because they’re all really simple, approachable, and what I like to call “better-than-takeout.” Most are for lunches and dinners, but I’ve thrown in a couple of snacks and an easy dessert recipe too.
Cheers to (mostly) vegetables and all things green!
(Click on the recipe name below the photos to go to each recipe)
Pictured above: Easy Vegetable Pho
This Vietnamese Noodle Soup is made from simple ingredients and ready in 30 minutes! Top with baked tofu for protein, bean sprouts, cilantro, a squeeze of fresh lime, and sriracha for heat. It’s extra quick and flavorful!
Tempeh Thai Lettuce Wraps with Peanut Sauce
These easy vegan Thai lettuce wraps have a protein-packed tempeh and mushroom filling, lots of bright, crunchy toppings, and a simple peanut sauce that’s so delicious, you will want to lick the blender.
Quinoa and Kale Mason Jar Salad
This salad takes about 20 minutes and is perfect for portable lunches and dinners. It’s high in plant-based protein and healthy fats, and an easy way to get in lots of good-for-you greens!
Tofu Banh Mi Bowl
This banh mi bowl is made with tofu and quick, homemade pickles. We like to make our bowls with jasmine rice, but you can also use quinoa for an extra protein boost.
Warm Cauliflower and Kale Salad
Warm roasted cauliflower and lemony sautéed kale with garlic and shallots. This quick kale salad has a simple lemon olive oil dressing and a cheesy breadcrumb topping that you’ll want to put on everything!
Spaghetti Squash Pad Thai with Tofu
Easy vegan pad thai made with spaghetti squash instead of rice noodles and tofu for plant-based protein power! This pad thai has a simple 3 ingredient sauce, lots of fresh vegetables, and it’s so much better for you than takeout.
5-Minute Pesto Guacamole
Two of your favorite things combined for one epically awesome dip, sandwich spread, or creamy pasta sauce! This raw vegan pesto guacamole is just 7 ingredients, super healthy, and extra delicious.
Chinese Chickpea Salad
Bright, colorful and much healthier than any restaurant meal. This vegan take on a Chinese chicken salad uses chickpeas for awesome plant-based protein that’s totally crave-worthy.
Spring Asparagus & Baby Kale Quinoa Bowl
This is one of those meals that you quickly throw together for dinner, and it ends up surpassing your expectations so much that you want to make it again the next day. It takes only 20 minutes start to finish, generously serves two, and holds up really well for next-day lunches.
Matcha Cake with Lemon Buttercream Frosting
We can’t forget a green dessert! This is a simple 2-layer matcha cake that’s dairy-free and egg-free, with a quick, 2-minute vegan lemon buttercream frosting. If you’ve been on the fence about trying matcha or you’re like me and it wasn’t love at first sip, my advice would be to mix your matcha into a cake (because when is cake not the answer?).