Sustainable Kitchen

Introduction
Health-Focused Food Choices
Connection-Creating Food Choices
Planet-Conscious Food Choices
Plant-Based Primer and Nutrition 101
A Well-Stocked Kitchen
 
BREAKFASTS

Veggie-Studded Frittata
End-of-Summer Quiche
Broccoli Cheddar Crustless Quiche
Zucchini Shakshuka
Breakfast Burrito
Curried Tofu Scramble
Simple Granola
Baked Blueberry Oatmeal Bites
Whole Grain Pancakes or Waffles    
Ancient Grains Hot Cereal
Honey Oat Breakfast Bread
Maple Walnut French Toast
Morning Glory Muffins
 
SALADS
Cobb Salad
Zesty Garlic Kale Salad
Pear Walnut Salad
Roasted Beet and Goat Cheese Salad or Sandwich
Summer Berry Spinach Salad
Lemony Kale Salad
Cruciferous Cranberry Crunch Salad
Citrus Salad
Greek Cucumber Chopped Salad
Southwest Chopped Salad
Edamame Caprese Salad
Balsamic Three Bean Salad
Moroccan Spiced Lentil Salad
Wheat Berry, Apple, Walnut Salad
Seven Cs Couscous Salad
Bow “Thai” Salad
Timeless Tabbouleh
 
SOUPS AND STEWS
Sweet Potato Chili
Chipotle Pumpkin Chili
French Lentil Soup with Kale and Mushrooms
Comforting Cauliflower and Potato Soup
Beans, Greens, and Barley Soup
Simple Miso Snack Soup
Split Pea Vegetable Stew
Roasted Butternut Squash Soup
Moroccan Chickpea Stew
Tomato Gazpacho
 
SANDWICHES AND WRAPS
Thai Veggie Tofu Wrap
Caprese Grilled Cheese
Loaded Veggie Sandwich with Garlic Herb Spread
Crunchy Hummus Veggie Wrap
Antipasto Platter or Sandwich
 
MAIN DISHES
Portabella Mushroom Burgers
Root Vegetable Pot Pie with Dumplings
Lentil Shepherd’s Pie
Pumpkin Parmesan Sage Pasta
Crispy Tofu Parmesan with Sautéed Mushrooms
Veggie Layered Lasagna
Spring Veggie & Pesto Pasta
Sprouted Wheat Crust Pizza
Falafel
Roasted Veggie and Chickpea Bowl
Winter Wheat Berry Bowl with Agrodolce Sauce
Hearty White Bean Ratatouille
Herby Harvest Bowl with Toasted Israeli Couscous
Saag Paneer
Gobi Masala
Red Lentil Coconut Curry
Green Curry Vegetables
Thai Veggie Brown Rice Bowl
Singapore Street–Style Noodles
Tempeh Stir-fry with Miso Teriyaki Sauce
Quinoa Enchilada Skillet
Cauliflower Tacos
Red Beans and Rice with Kale
Seven-Layer Burrito Pan
Chorizo Quesadillas
Sweet Potato and Black Bean Enchiladas
Three Sisters Succotash Enchiladas
 
SIDES AND SUPPORTS
Beet Green Sauté
Roasted Veggies for All Seasons
Foraged Fiddleheads
Maple Paprika Roasted Brussel Sprouts
Delicata Squash Smiles
Spice-Rubbed Roasted Carrots
Spinach and White Bean Sauté 
Red Lentil Dhal
Slow Cooker Maple “Baked” Beans
Spicy Cauliflower Walnut Chorizo
Refried Beans
Sautéed Mushrooms Marinated in Garlic
Cilantro Lime Slaw
Caramelized Onions
Frizzled Leeks
 
SNACKS AND SWEETS
Kale Chips
Baked Veggie Chips
Crispy Roasted Chickpeas
Roasted Squash Seeds
Spiced Nuts
Honey Roasted Peanuts with Popcorn
Maple Candied Walnuts
Energy Balls
One-of-a Kind Bars 
Nut Butter Cups
Berry Sauce or Sorbet
Applesauce or Apple Butter
Cranberry Sauce
Pumpkin Spice Dip
Cran-Apple Crisp
Strawberry-Rhubarb Compote
Lebanese Labneh
Summer Berry Yogurt Cheese “Cake” Parfait
Aquafaba Meringue
 
DRINKS
Herb-Infused Cucumber Lemon Water
Watermelon Basil Water
Berry Banana Smoothie
Restorative Herbal Tea
Mulled Apple Cider                                                                    
 
SAUCES, DIPS AND DRESSINGS
Peanut Sauce
Marinara Sauce
Enchilada Sauce
Classic Basil Pesto
Carrot or Beet Top Pesto
Classic Tzatziki
Raita
Classic Hummus
Guacamole
Fresh Salsa
Lemon Dill Spinach Artichoke Dip
Ranch Dip or Buttermilk Ranch Dressing
Lemon Garlic Aioli
Vinaigrette
Avocado Dressing
Cilantro Lime Dressing
Lemon Garlic Tahini Dressing
Poppy Seed Dressing
 
MAKE IT YOURSELF
Natural Nut or Seed Butters
Tahini
Dilly Beans
Canned Diced Tomatoes
Chipotle Peppers in Adobo Sauce
Roasted Red Peppers
Homemade Vegetable Broth
Homemade Butter or Buttermilk
Mayonnaise
Yogurt or Greek Yogurt
Whole Wheat Tortillas
Fresh Pasta
Whole Wheat Bread Crumbs or Croutons
 
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Meal Planning
Equivalents
Ingredient Notes
Canning 101
Techniques
Notes
Acknowledgments
Index
The Authors