YOU CAN’T GO WRONG
YOU CAN EAT INCREDIBLY WELL and still make a significant contribution to saving the planet says author of No-waste Save-theplanet Vegan Cookbook Celine Steen. Steen, who is co-author to six vegan cookbooks, and her latest is inspiring and practical.
“Plant-based foods have a dramatically lower negative impact on the environment than meats and animal products,” says Steen. “This is one of the many reasons — quite aside from the ample health benefits of eating more plants and plant products — for adding more plant-based meals to your weekly routine.”
The book offers 100 earth-friendly, utterly delectable recipes, from soups, sides, and salads to main courses and sweet desserts, that leave no unusable waste behind and use all the parts of the produce.
Following is a recipe from No-waste Save-the-planet Vegan Cookbook:
MOROCCAN QUINOA VEGGIE BOWL
Roasted vegetables on top of protein-rich quinoa and spiced chickpeas, drizzled with a zingy herby dressing, and topped with crunchy toasted nuts: you can’t go wrong with that concept. See tips for adaptations.
Ingredients
For vegetables:
1 large graffiti or regular eggplant, cut into large chunks
1 medium-size zucchini or other green or yellow squash, cut into large chunks 12 pearl onions, or 1/2 medium-size red onion, cut into small wedges
4 garlic cloves, peeled
2 tsp toasted sesame oil
1 Tbsp (20 g) pomegranate molasses 1 Tbsp (15 ml) tamari
For beans :
21⁄2 cups (412.5 g) cooked chickpeas
2 tsp toasted sesame oil
1 tsp harissa seasoning mix or paste, or to taste
1⁄2 tsp smoked sea salt or Diamond kosher salt, or to taste
1⁄2 tsp ground turmeric
For grain:
2 tsp toasted sesame oil or other oil of choice
13⁄4 cups cooked quinoa, chilled
For serving:
Zippoy Herb Dressing (recipe below) Microgreens and/or thinly sliced red or green cabbage, for garnish
Pomegranate molasses or lemon wedges, for serving
Pomegranate seeds, for serving (optional)
Fresh parsley and/ or mint, for serving Dry-roasted pine nuts and/or pistachios, for serving
Method
To make the vegetables: Preheat the oven to 220°C, or gas mark 7.
Place the veggie chunks, onions, and garlic cloves in a 23 × 33cm baking pan. Drizzle with oil, molasses, and tamari.
Roast until fork-tender and caramelised, about 24 minutes, flipping once halfway through the roasting time.
To make the beans: While the veggies roast, in a large skillet over medium-high heat, combine all the ingredients. Cook, adjusting the heat as needed and stirring occasionally, until the chickpeas are coated, golden, and mostly dry, about 8 minutes.
Transfer to a large bowl.
To make the grain: Add the oil to the skillet to heat. Add the quinoa and cook until toasted and fragrant, about 4 minutes.
To serve: Assemble your dinner bowls or plates by dividing all the components into 4 portions. Drizzle with dressing. Garnish as desired with microgreens or cabbage, extra pomegranate molasses or a squeeze of lemon juice, pomegranate seeds, herbs, and nuts. Serve warm or at room temperature. — serves 4 Planet Saver: This recipe is open to any changes you want to make: use whatever vegetable you love the most, changing cooking times accordingly. Don’t care for quinoa? Use bulgur, millet, or even couscous in its place. Just make sure the cooked grain is chilled for best pan-frying
FOOD
results. Pick a mix of herbs you have in your garden or in the fridge. Don’t want beans? Fry some super-firm tofu or tempeh cubes in a little bit of oil and soy sauce until crispy. It’s also easy to make this gluten-free (use tamari instead of soy sauce) provided you purchase certified GF quinoa and nuts. Nix the nuts if allergic and go for seeds if you can have those.
If you cannot find pomegranate molasses, make your own. In a medium-size saucepan over medium to medium-high heat, combine 4 cups (960 ml) unsweetened pomegranate juice with 1 to 2 tablespoons (weight varies) sweetener of choice (I use agave nectar) and 1 to 2 tablespoons (15 to 30 ml) fresh lemon juice. Cook until thickened and molasses-like. Adjust the heat as needed and stir occasionally. This will take a good 1 hour — some things cannot be rushed. The sweetener cuts down the tartness just a touch, while the lemon juice helps the molasses keep a brighter red shade. Set aside to cool before transferring to a heatsafe jar. Refrigerate for up to 1 month.
Zippy Herb Dressing
Creamy and zesty, this herb dressing is the ideal addition to any salad or veggie bowl, and a good way to use a single type or combination of herbs before they wilt on you. Double the recipe for a larger yield. The SF recipe icon applies if using tahini, or a soy-free yogurt.
Ingredients
1 packed cup (weight varies, about 60g) fresh cele riac leaves, mint leaves, parsley leaves, or cilantro leaves
3 tablespoons (45 ml) fresh lemon juice 3 tablespoons (45 ml) roasted pistachio oil, walnut oil, or extra-virgin olive oil 1 tablespoon (15 g) tahini or plant-based Greek yogurt
1 garlic clove, peeled
Diamond kosher salt, to taste
Method
In a small blender or food processor, combine all the ingredients and process until smooth and blended. Refrigerate in an airtight container for up to 1 week.
— Makes 1⁄2 cup (120 ml)
Planet Saver Tip: The weight of fresh herbs can vary wildly, that’s why I usually just grab a big handful as a way to measure, before washing them thoroughly and spinning dry. It’s perfectly okay if some of the thin stems come along as they do bring flavour to the plate, and considering they are blended, no stems will get stuck in your teeth.