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Happy Earth Day, everyone. [1]
['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']
Date: 2025-04-22
Today, I am committed to doing what I can to help Mother Nature out. 🌎
This includes, but is not necessarily limited to:
Keeping the lights and furnace off along with as many electronics as possible;
Using the least amount of water possible;
Staying home and conserving fuel in my car; and
Eating more sustainable foods.
Speaking of food, here are a couple of my simple plant-based meal ideas. 🌱
Vegan Chick'n Pitas (NOTE: Contains Soy)
Vegan Chick’n Pitas
Cut extra firm tofu into half-inch cubes to make 1 cup. Lightly coat the bottom of a frying pan with nonstick canola oil spray and grill tofu until lightly browned on each side, about 10-15 minutes. Once tofu is cooked, lightly sprinkle with salt, pepper, and garlic powder.
Take two pita breads (I like the whole wheat flax and oat ones from ALDI) and lightly spread with garlic hummus. Then top each with 1/2 cup grilled tofu along with leaf spinach, sliced cherry tomatoes, and sliced cucumber. Serve immediately.
Makes 2 servings.
Vegan Tuscan-Style Pasta Salad
Vegan Tuscan-Style Pasta Salad
Boil 2 cups penne pasta until thoroughly cooked, about 10 minutes. Drain pasta and dump into mixing bowl; set aside.
Wash 4-5 spears of asparagus. Cut asparagus into 1-inch pieces and toss with a small spoonful of olive oil in a bowl. Sautée in a pan until lightly browned, about 5 minutes.
In a medium mixing bowl, add pasta, sautéed asparagus, and 1/4 cup each sliced cherry tomatoes and black olives. Add 1/2 cup plant-based chick'n strips (such as GardeinTM), if desired. Toss in 1/4 cup Balsamic vinaigrette. Serve immediately.
Makes 2 servings.
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