Plant-based Recipes
November 2024
Vegan Stuffing Muffins
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
With Thanksgiving coming up, there are many recipes that have vegan alternatives and are able to be made without using animal products. Going with a classic and still adding a little twist, here’s a recipe for vegan stuffing muffins! These are perfect for making individual servings and turning stuffing into finger food!
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
October 2024
Vegan Pumpkin Spice Latte
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
Did you know that the flavoring for pumpkin spice lattes often has dairy in it? So, even if you pull up to Starbucks and get an almond milk PSL, you’re still getting dairy! Here’s an easy recipe to enjoy a vegan pumpkin spice latte at home, keeping the dairy out and saving you some money in the process!
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
September 2024
Tofu Scramble
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
Many people love to eat scrambled eggs for breakfast. It’s a protein-packed savory dish that can be made as simple or as complicated as you want. What’s not to love? The same could be said for tofu scrambles! Here is a simple recipe that stands well on its own or is a great base if you want to add extra veggies or throw it into a breakfast burrito. If you like the idea of a savory, protein-packed food but don’t love the taste of eggs, make this without the kala namak (Himalayan black salt).
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
August 2024
Vegan Tacos with Tempeh
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
Tacos are a great go-to when you want something quick and easy to throw together. This recipe includes tempeh taco meat as well as a variety of veggies so you can get your Taco Tuesdays in while still keeping things plant-based! If you’ve never tried tempeh as a meat substitute, I recommend giving it a try with these vegan tempeh tacos.
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
July 2024
Grillable Veggie Burger
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
With Independence Day upon us, many people look forward to firing the grill and having burgers with the family. The problem with this from a plant-based perspective is that many homemade veggie burgers are on the fragile side. Here is a recipe for a burger that guarantees it won’t fall apart on you this 4th of July!
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
June 2024
Fruit Pizza
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
This fruit “pizza” is a great way to sneak in something sweet, light, and healthier than many desserts with the addition of fresh fruit! You can change out the fruit for different celebrations throughout the summer, making a rainbow for Pride and then sticking with blues and reds for your 4th of July cookouts.
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
May 2024
Vegan Tiramisu
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
Looking for something sweet, a little fancy, and easy to make? Maybe something for a little pick-me-up in the morning or as a mid-afternoon snack? Check out this vegan tiramisu recipe!
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
April 2024
Morrocan Chickpea Hand Pie
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
The weather is getting warmer and it’s getting more tempting to spend all possible hours outside! Personally, I love myself a picnic and love looking for new foods that are easy to make and portable. This Morrocan chickpea hand pie recipe is perfect for bringing on picnics and has the opportunity to easily mix up the ingredients in the filling!
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
March 2024
Asparagus and Mushroom Vegan Quiche
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
Quiche is such a staple when it comes to savory brunch options. While it’s a simple dish to make vegetarian, it may seem intimidating to accomplish with no eggs. No need to fret, we found the recipe for you! Here is a delicious vegan quiche made with mushrooms and asparagus, but don’t be afraid to experiment with different vegetables.
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
February 2024
Chili with TVP
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
In my hometown, we had a tradition while I was growing up. Every February, we had a chili cook off where people would bring big pots of chili and different prizes were awarded. I don’t eat meat anymore, but that doesn’t mean that I stopped loving chili or the memories that come with it, so I love this chili recipe made with textured vegetable protein (TVP).
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
January 2024
Chia Peanut Butter Protein Balls
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
I don’t know about you, but after a month of heavy, rich foods, I like to start my year out with something a little lighter. Whether you’re looking for something to give you an energy boost while you eagerly await longer days, you want a high-protein snack after a workout, or you just really like peanut butter, these chia peanut butter protein balls are a great option.
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
December 2023
Pecan Pie
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
I’m not sure if I’ll be judged for this one, but pecan pie is my favorite dessert, no questions asked. It’s especially perfect for this time of year, with its warm flavor notes. When I found a vegan recipe for it, I was thrilled. This is definitely a great one for family gatherings with people who may be skeptical about eating anything without animal products because they won’t be able to tell the difference!
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
November 2023
Mushroom Wellington
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people,
it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
This is a personal favorite of mine. While it sounds fancy and intimidating, this mushroom wellington is surprisingly easy to cook. Impress your friends and family this holiday season with this savory treat. This one has been particularly successful for me with stubborn relatives who are resistant to eating anything that doesn’t contain meat.
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
October 2023
Pumpkin Bread & Pumpkin Risotto
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
I have to admit, I had a really tough time figuring out which recipe I wanted to share this month. I wasn’t sure if I wanted to go with a classic like pumpkin bread, or something a little more creative like a pumpkin risotto. So I decided to share both! Pumpkin is such a fun flavor to play with and can easily fit into both sweet and savory dishes, so I hope you get a chance to try out both recipes this month. If you do, be sure to snap a photo and tag us on Instagram!
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
September 2023
Chia Seed Banana Pudding
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For many people, it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind in every newsletter!
Have you heard of chia seed pudding? If not, you’re in for a treat! Chia seeds are rich in nutrients and offer many health benefits. When they are combined with a liquid and left to sit, they form a pudding-like texture that’s fun and easy to combine with your favorite flavors. For this month’s recipe, we’ve got one of my favorites, banana chia seed pudding. The best part? It only requires three ingredients!
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
August 2023
Buffalo Chickpea Wraps
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For may people it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind every newsletter!
Wraps are a great go-to for something simple that you can also get creative with. You can experiment with condiments you like, include your favorite veggies, and add as much or as little of eat component that suits your taste. If you don’t know where to start with wraps, here is one of my favorite recipes from a vegan registered dietician, Buffalo Chickpea Wraps.
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! The Seasonal Food Guide website is a great resource for anywhere in the U.S. year-round.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.
July 2023
Buddha Bowl
Article written by Kim Fox, ECU Sustainability Outreach Specialist
Eating plant-based is one of the best things we can do as individuals to reduce our impact on the planet. For may people it seems like an overwhelming endeavor and often there’s a misperception that it’s expensive or complicated. In order to help make this lifestyle more accessible, we’ll be including tips and recipes for eating with the planet in mind every newsletter!
One of my favorite go-to dishes is called a Buddha bowl. It’s a very versatile dish that just requires a grain, a protein, some vegetables, and seasoning. Once you get the hang of the proportions and what flavor combinations you like, it’s a fun and easy dish to play around with. Here’s a recipe for one of my favorites!
If you’re already feeling confident with recipes like this one, consider trying to use produce that’s in season! This website is a great resource for anywhere in the U.S. year-round: Seasonal Food Guide.
The Leroy James Farmers Market is also a great resource for local, seasonal produce! It’s open on Fridays and Saturdays 8am – 1pm.