Every year, I search for Earth Day recipes to get some healthy ideas. But most of what I find is food tinted with green and blue food dye! I thought it was time to celebrate with sustainable recipes that don’t look like the earth, but instead, benefit the earth. In honor of the date, I’ve gathered 22 sustainable dairy-free recipes that cover savory dishes, no waste ideas, virtuous desserts, and healthy drinks.
All of these sustainable recipes are dairy-free and plant-based. These two aspects alone can account for some major earth-friendly points. Dairy milk has a carbon footprint that is more than 20 times greater than almond milk, and there is an even bigger disparity with coconut milk. An abundance of data also shows the positive environmental impact of making plant-based swaps. But this isn’t just a list of vegan eats. These sustainable recipes go a step further with nutritious ingredient choices and other eco-friendly benefits.
Go green with greens! This flavorful salad is loaded with minerals and vitamins, and it is rich in ingredients with a low carbon footprint.
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Skip the packaging and avoid waste! Making your own dairy-free croutons is easy, and is a great way to use up stale bread. It works with even the healthiest, heartiest loaves.
Dubbed her “Earth Day Bowl”, Sophia makes this dish by roasting up leftover vegetable scraps in her crisper. Consequently, she avoids precious produce waste at the end of the week.
Made with fresh herbs, black eyed peas, and carrot tops, these burgers are a great way to enjoy summer produce. Plus, the recipe is easy to customize depending on what you have on hand.
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Not only are these pancakes a great way to use up leftover sweet potato and reduce food waste, they are also made with spelt flour. Spelt is one of the few flours that doesn’t require pesticides to grow. The recipe also uses coconut sugar, which was named the most sustainable sweetener by the United Nations’ Food and Agriculture Organization.
Now these are some fun, healthy, and kid-friendly Earth Day treats! The recipe even includes homemade chocolate “worms” sweetened solely with dates.
These hearty muffins are made from whole foods and are a great way to use up whatever nuts, seeds, or dried fruit you have in your pantry.
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Not only are they healthy, but chia seeds have also been ranked one of the most sustainable foods in the world. Make this into a parfait with seasonal and local fruit.
These crepes are made from buckwheat and oats, both of which are sustainable and even benefit the environment. Buckwheat grows quickly, so it typically requires no chemical help. And oats are a great for soil conservation!
This post contains not one, but four seasonal and sustainable smoothies! The recipes use the lowest carbon footprint options that are widely available for the spring, summer, fall, and winter.
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Homemade juice is cost-effective and a great way to avoid plastic bottles, but the pulp is usually tossed. But not with this green juice! Even the apple peel is used up.
Making your own dairy-free milk is a great way to reduce your carbon footprint. Plus, this hemp milk can be made in large or single-serve batches to help avoid waste.
Alisa is the founder of , Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.So, you’re concerned about the environment and interested in changing your diet. That is an important first step. As Julia Moskin and Brad Plumer reported, “the world’s food system is responsible for about one-quarter of the planet-warming greenhouse gases that humans generate each year.” To help reduce your climate impact, we have dozens of recipes that omit the worst offenders (like beef and lamb) and are no less delicious for it.
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Grains can stand up to big flavors and assertive dressings. Charlie Bird’s farro salad, full of aromatic greens, is just one example, but options abound: jeweled grains with broccoli, peas and red onion; herbed rice with tahdig; farro with salmon, cucumber, radicchio and dill. Master a few of these, and show friends and family that grains don’t have to be boring.
Legumes are an excellent source of protein, and can transform a meal. Try pressure cooker black bean soup; Sri Lankan dal with coconut and lime kale; a salad with white beans, radishes and miso; or a simple, satisfying pot of rice and beans. Some of our recipes here include pork, but feel free to skip it. (Smoked paprika is a worthy substitute for chorizo, for example.) Cutting out dairy as well? No problem.
Looking to make the jump (even temporarily) into veganism? Try three-cup vegetables, an adapted Taiwanese recipe; lentils diavolo with a fiery chile oil; comforting Thai curry vegetables; or vegan mapo tofu with tingly Sichuan pepper.
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You’ll learn which fish are sustainably caught by shopping at a reputable seafood market and using resources like Monterey Bay Aquarium’s Seafood Watch. But as a general rule, good choices include anchovies, sardines, herring, tuna, pollock, cod and haddock. They’re delicious cooked simply, or in preparations like baked cod with crunchy miso-butter bread crumbs; a citrusy, herb-laden tuna salad; and pasta with sardines and aromatic fennel fronds.
Start with meatless Mondays, and eventually these delectable recipes will make their way into the rest of your weeknight meals. Dairy can still be part of the equation, along with eggs (if that’s what you want). Those looking for pasta will love linguine with crisp chickpeas and rosemary. Prefer rice? Try a fragrant bowl of kimchi rice porridge. Love eggs? Make a green shakshuka with avocado and lime, a riff on a classic North African dish.
Not only are mollusks delicious, but they’re quick-cooking and have a smaller impact on the climate compared with meat. Steamed mussels with garlic and parsley requires barely any work, and it’s a simple, elegant option for weeknight dinners. With a bit more effort, you could make a clam chowder pizza; some seared scallops over pasta; or Thai-style clams in coconut broth. Cooking something brothy? Don’t forget good bread to mop everything up.
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“Vegan meat alternatives” may not be the most alluring phrase, but it doesn’t have to be. Make this ultimate veggie burger a household standard. Or let recipes like Mara’s tofu with mixed grains and braised tofu in caramel sauce change your mind about soy products. Find temptation in unexpected places.
A version of this article appears in print on , Section D, Page 4 of the New York edition with the headline: Flavorful, Yes. Meaty, Not So Much.. Order Reprints | Today’s Paper | SubscribeSustainable food doesn’t have to be boring, especially when there are so many ingredients that are both delicious and good for the planet. While the very real threat of climate change is daunting, there are things you can do every day to make a difference—like choosing planet-friendly foodstuffs to put on your dinner plate. Here are a few ways to get started, including some triple-tested recipes to add to your roster.
One easy and effective solution to reduce our environmental impact isn’t embracing solar energy or buying electric cars (as good as those things are). It’s as simple as choosing what to have for dinner. According to a study in the journal
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If the world’s population switched to a vegan diet, it would cut greenhouse gas emissions from food in half and reduce water use by 19 percent. Even adding in more plant-based meals, like this Vegan Mushroom Bolognese recipe, can make a difference. For instance, eating 20 plant-based meals is equivalent to 31 trees absorbing a month’s worth of carbon dioxide and other harmful gases.
“Choose protein foods that come from plants more often” is one of the new suggestions in the updated Canada’s Food Guide, which means eating more lentils, beans and nuts, and less meat and dairy. This past January, in the medical journal
A team of 37 scientists issued similar advice, calling for a planetary health diet as a way of creating a sustainable way to feed the globe’s growing population. With this flexitarian approach, meat takes more of a supporting role in a dish. In this Spanish Pork & Beans recipe, you can play around with the amount of beans and meat you include, doubling the beans to make it vegetarian.
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The peels, stalks and leaves that end up in the green bin are often loaded with flavour and nutrients. So by taking a root-to-stem approach to eating, you can amp up the taste, save money and cut down on food waste, which is a major contributor to climate change. (More than half of the food produced in Canada doesn’t get eaten, and food that ends up in landfills produces methane gas.) Plus, carrot tops, fennel fronds and radish greens are too delicious to throw away.
Bees are big business. In 2016, honeybees created $159 million worth of the sweet stuff in Canada. Plus, a third of the
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