April 22


Earth Day

Earth Day

Earth Day is an annual event celebrated around the world on April 22 to demonstrate support for environmental protection. First celebrated in 1970, it now includes events coordinated globally by the Earth Day Network in more than 193 countries.

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Prayer

 

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Recipe

What do you eat on Earth Day?

Another great way to celebrate Earth day is by being mindful of the foods we eat. For example, a great way is to eat less meat. If we each reduced our meat intake even by one meal a day, or one day a week, we could make an enormous difference on global emissions and help fight climate change. Another way is to buy from a local farm. Buying locally will help your local farmers but will also prevent you from going to your supermarket which may cause an increase in fossil fuel consumption and carbon emissions. Another is to buy seasonal produce. Seasonal fruits and vegetables don’t require as much assistance from humans. Seasonal produce also has more flavor and nutrients and is usually less expensive. And another smart way to help the planet is to cook once. So instead of cooking a small meal several times every day, you can cook a large pot of soup or stew and enjoy it throughout the week. You can also start meal-prepping for the week. This will not only save you cooking time, but will also reduce your electricity and energy consumption. Things that are good to eat for today: Lentils, Beans, Figs, Local & Organic Vegetables & Fruits, and Fair Trade Teas, Coffees & Chocolates.

 

 

 

Today's recipes will contain Chickpeas!

Fun Fact: Chickpeas are what's known as a complete protein because they contain all nine essential amino acids, which are building blocks that help our bodies function properly. Chickpeas are also an excellent source of non-animal protein, 1 cup of chickpeas contain almost 15 grams of protein and 13 grams of fiber!

 

Are chickpeas good for the environment?

Chickpea plants form root nodules where bacteria take nitrogen from the air and convert them into fertilizer, which helps feed the plant. This process makes legumes like chickpeas an excellent source of plant protein.  It’s also good for the environment because when the plant is harvested, the plant material left in the field releases the remaining nitrogen in the plant back into the soil and acts as fertilizer for next year’s crop.

https://www.newscanada.com/en/chickpeas-are-a-good-source-of-protein-and-are-good-for-the-environment-92455

Crispy Roasted Chickpeas

Make crispy roasted chickpeas for a protein-packed vegan snack!
They are also amazing on salads, sandwiches and bowls!

 

Ingredients

  • 1 1/2 cups cooked chickpeas, drained and rinsed

  • Extra-virgin olive oil, for drizzling

  • Sea salt

  • Paprika, curry powder, or other spices (optional)
     

Directions

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.

  2. Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.

  3. Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.

  4. Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!

  5. Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.

  6. Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.

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AMAZING-20-minute-easy-vegan-chickpea-curry-chickpeas-and-tomato-vegan-glutenfree-plantbas

Easy Vegan Chickpea Curry

This recipe is a delicious easy vegan chickpea curry recipe made with savory Indian spices.

Made in one pot and ready in 10 minutes, this dish is naturally vegan, oil-free, gluten-free, and low fat.'

 

Ingredients

  • 1/2 red onion (chopped)

  • 1 clove garlic (minced)

  • 1 Tbsp curry powder

  • 1 tsp cumin powder

  • 1 tsp ground coriander

  • 1 tsp ground paprika

  • 1 tsp dried ginger

  • 1 14-ounce can of diced tomatoes

  • 1 14-ounce can of low sodium or no salt added chickpeas (drained and rinsed)

  • 1 1/2 cups unsweetened almond milk

  • 2 Tbsp maple syrup

  • Salt and pepper to taste
     

Directions

  1. Preheat a large nonstick skillet over medium heat. While the pan is heating combine the curry powder, cumin, coriander, paprika, and ginger into a small bowl and whisk together. 

  2. Once the pan is ready toss in the onions and garlic along with a couple of tablespoons of water. Cook until the onions are soft. Usually, just a couple of minutes.

  3. Sprinkle the dry spice mixture over the onions and garlic. Mix well until the spice mixture covers the onions and cook for one more minute. Add a little water if necessary to prevent sticking.

  4. Add the tomatoes, chickpeas, and milk to the pan and stir well until everything is combined. Bring to a simmer and cook for 2-3 minutes. 

  5. Reduce heat to medium-low, add the maple syrup, and season to taste with salt and pepper. Simmer for 2-3 more minutes.

  6. Remove from heat and serve over rice or enjoy by itself as a soup.


Notes

  • Spices make this dish. Adding them to the onions and garlic, in the beginning, allows them to roast and release all that flavor.

  • This dish is ready to enjoy in as little as 30 minutes but it’s better the longer it’s allowed to sit and simmer on the stove.

  • If you want a thicker curry mix 1 Tbsp. of cornstarch with 3 Tbsp. of water and stir into the curry right before serving.

  • Serve this dish with rice, chopped cilantro, and a squeeze of lime juice. However, it’s delicious all by itself as a soup! 

Vegan Coconut Mousse with Passion Fruit, Lime and Roasted Pineapple

Ingredients

Roasted pineapple

  • 50g of coconut sugar

  • 1/2 tsp nutmeg, finely grated

  • 1/2 tsp table salt

  • 25ml of water

  • 1 small pineapple, peeled
     

Vegan coconut mousse

  • 1 tin of chickpeas

  • 1/2 tsp xanthan gum

  • 1 lime, zested and juiced

  • 100g of coconut yoghurt
     

To garnish

  • 2 passion fruits

  • small mint leaves

Directions

 1. Preheat the oven to 180°C/gas mark 4/350°F

To make the caramel for roasting the pineapple, place the coconut sugar in a medium-sized frying pan over a moderate heat with the nutmeg, salt and water. Bring to a simmer to dissolve the sugar

  • 50g of coconut sugar

  • 1/2 tsp nutmeg, finely grated

  • 1/2 tsp table salt

  • 25ml of water
     

2. Place the pineapple in a roasting dish and brush liberally with the caramel. Place in the oven and bake for 20 minutes, basting every 5 minutes with the caramel

  • 1 pineapple, peeled
     

3. Meanwhile, drain the can of chickpeas, keeping 50ml of the aquafaba (chickpea liquid) and saving the chickpeas and remaining aquafaba for other dishes. Place the aquafaba in a mixing bowl or stand mixer and whisk vigorously until stiff peaks form. At this stage, add the xanthan gum and beat until stiff

  • 1 tin of chickpeas

  • 1/2 tsp xanthan gum
     

4. Stir the lime zest and juice into the yoghurt, then fold the mixture through the meringue

  • 1 lime, zested and juiced

  • 100g of coconut yoghurt
     

5. Remove the pineapple from the oven and transfer to a chopping board. Cut into slices, divide between plates and top with a good spoonful of the coconut mousse. Garnish with passion fruit pulp and a few small mint leaves

  • small mint leaves

  • 2 passion fruits

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