Earth Hour Plant Powered Recipes
At Rawcology, we believe deeply in the power of plants for our health and happiness and that consuming more plants has a powerful impact on the health of our bodies and our planet. This Earth Hour we delved into looking at which plants have the lowest environmental impact, which relates to their carbon footprint, farming energy needed, and water usage required.
We believe that eating and living well has to do with progress and not perfection. Not living with stringent rules, but embracing eating whole, real foods that nourish our bodies. It's great to be able to understand the environmental impact of our food to make informed decisions when we can, especially when those foods also provide us with a delicious, nutrient rich meal!
Below you'll find some recipes we developed with those details in mind and some additional resources for you to read more. The Earth Hour dinner feast menu includes Roasted Tempeh & Eggplant, Quinoa with Peas, Sautéed Beet Greens and Stewed Rhubarb with Berry Burst Oat Clusters.
Roasted Tempeh & Eggplant
- 1/4 cup tamari
- 1/2 tbsp sriracha
- 1 tsp mirin
- 1/2 tbsp maple syrup
- 1/2 tsp ginger, minced
- 1 clove garlic, minced
- 1tsp sesame oil
- 1 block tempeh
- 1 small eggplant
- Cut tempeh into cubes and steam for 10 minutes.
- Make the sauce by adding all the ingredients into a bowl and whisking to combine. Add steamed tempeh into sauce and toss to combine, let marinate for 30 minutes.
- Preheat the oven to 400F.
- Wash and slice the eggplant into 1/4” discs. Spread the eggplant onto a parchment lined baking sheet. Drizzle with olive oil and season with salt and cracked pepper.
- Add marinated tempeh to the same baking sheet with all of the sauce from the tempeh. Pick up the pan and tilt it so that the sauce meets the eggplant. Bake for 20 minutes, turn eggplant and tempeh and bake again for 10 more minutes. The eggplant should be caramelized and tempeh golden brown.
- Serve eggplant on a bed of lettuce with a drizzle of creamy tahini or dressing of your choice.
Quinoa with Peas
- 1 cup quinoa, rinsed well
- 1 3/4 cup water
- 1 cup frozen green peas, thawed
- Sea salt and cracked pepper
- Olive oil (optional)
- Place water and rinsed quinoa into a pot with a close fitting lid. Bring to a boil, cover with a lid and cook for 15 minutes.
- Remove from heat and allow it to rest with lid on for 10 more minutes.
- Fluff with a fork and add thawed peas. Mix peas into the quinoa and add salt and cracked pepper. Drizzle with olive oil before serving.
Sautéed Beet Greens
- 1 tbsp olive oil
- Pinch chili flakes
- 2 garlic cloves, minced
- Beet leaves
- Sea salt and cracked pepper
- Chop beet greens.
- Add olive oil, chili flakes and olive oil to a pan.
- Add beet greens and sauté until wilted then season with salt and cracked pepper.
Stewed Rhubarb with Berry Burst Oat Clusters
- 2 large rhubarb stalks
- 4 tbsp pure maple syrup
- 2 tsp pure vanilla
- 1 bag Berry Burst Oat Cluster with Probiotics
- 1/2 cup filtered water
- Zest from 1 orange
- Wash the rhubarb and chop into bite size pieces.
- Add rhubarb, water, maple syrup and vanilla into a pot and simmer for 10-15 minutes until soft.
- Remove and let cool for 5 minutes. Place in a bowl with a side of Berry Burst Oat Clusters and sprinkle with orange zest. Enjoy!