Zero Waste, Plant-Based Meals to Save Money and Food.
These zero waste, plant-based recipes can save money, food, and maybe even the Earth!
I love plant-based meals. A large portion of my breakfast, lunch, and dinner is simple and plant-based. Eating plant-based meals is one of the best ways to reduce the carbon footprint.
A UN special report revealed that “Plant-based meals provide major opportunities to address climate consequences.
So, power is on your plate. If you switch to a plant-based diet, you can address the climate crises
We are all familiar with “Waste not Want not.”, but are we following it? No, whether it is time, money, and above all, food we are wasting, more than we should.
Researchers estimate that people waste nearly 150,000 tons of food per day. Roughly a third of the world is wasted. That’s about 1.3 billion tons a year.
Some people may waste food due to a lack of creativity. They don’t know how to reuse leftover foods. I use leftover food by hosting a zero-waste dinner party.
When it comes to cooking plant-based meals, many people don’t know how to make it tasty. Or many people avoid cooking plant-based meals because of lack of knowledge- I mean, were you aware cauliflower leaves are edible, yet delicious, too? No matter what your reason is to not cook plant-based meals if you want to save resources and planet, you have to waste less and eat plant-based meals.
A reduction in meat and consumption of plant-based meals can tackle climate consequences.
You can also get creative with the recipes. Whether vegan chili, grilled vegetables, avocado hummus, easy vegan tacos, or Mexican beans, it’s easy to make plant-based meals perfectly. And if you are not sure what to make, you can research on Google and find the best recipe to cook.
If you are curious to learn how to cook delicious, mouth-watering plant-based meals, then let’s get cooking!
Your Breakfast Inspiration:
Banana Almonds Granola
This granola is an easy and yummy breakfast. I love it because it is healthy and oil-free.
Ingredients
8 cups rolled oats
2 cups pitted and chopped dates
2 ripe bananas, peeled and chopped
1 teaspoon almond extract
1 teaspoon salt
1 cup slivered almonds, toasted
Instructions
First, preheat the oven to 275°F
Now, take a bowl, add the oats, and place it to the side. Take two baking sheets with parchment paper.
It’s time to take a saucepan, add the dates, and 1 cup of water. Boil it for 10 minutes.
Now, take bananas, add 1 tablespoon almonds extract, and salt and blend them until smooth. Then add the dates mixture with the oats and mix them all together.
After that, take two baking sheets, and spread the granola evenly. Bake for 40–50 minutes.
Remove from the oven and let cool before adding silver almonds. Store the granola in an airtight container. To serve simply add a banana and your favorite non-dairy milk.
Your Lunch Inspiration:
Almonds, Spanish and Beetroot Leaf Salad
Beetroot is my favorite because it is a sweet and healthy root veggie.
Ingredients
1/4 flaked almonds.
2 bunches baby of asparagus.
120g Spanish and red beetroot leaves
60 ml lemon.
Instructions
Take a saucepan, add almonds, and heat it for 2 minutes over a medium flame.
Cook the asparagus in a saucepan, add 1 cup of water, and boil it for 2 minutes. Once it becomes bright green, turn off the flame and then rinse asparagus under cold water.
After that, take chopped raw Spanish, mix it with the asparagus, and mix it in a large bowl. Dress it with almonds and drizzle.
Your Dinner Inspiration
If you keep your lunch and breakfast simple, dinner is where you can switch up for delicious plant-based recipes.
You can make burgers, tacos, lentil lasagna, easy falafels, etc.
An easy peasy dinner that can cook within 5 minutes is “Toss the Bowl.”
Ingredients
Brown rice
Roasted Cabbage and sweet potatoes
Yogurt
Almonds
Lime juice.
Instructions
Let’s start with the pressure cooker. Take two and a half cups of water for one cup of brown rice. Lets the whistle blow about 5 minutes. Once that is done, allow the rice inside the cooker until the steam escapes.
Now take a sheet pan, add olive oil and toss the cabbage and sweet potato and roast them for 15–20 minutes.
After that, take a large bowl and add brown rice, cabbage, sweet potato, Yogurt Almonds, lime, and toss everything.
Do you have any delicious plant-based recipes? If yes, then share it with me.
