Every year, on April 22, people all over the world celebrate Earth Day to acknowledge the importance of protecting our planet and supporting a healthy environment for all living things.
If we examine how we live our day-to-day lives, we can find ways to make a significant contribution to living sustainably by taking what may seem like small steps but, when added together, can make a significant difference.
Our kitchen appliances alone account for more than 14 percent of our home’s energy use. Add to that the cost of lighting, heating, and cooking in our kitchen while we prepare, eat, and clean up, and it makes sense to think about ways to be a little more eco-conscious in our meal planning and prep.
For this month’s recipe feature, we’re bringing you a unique, eco-friendly Earth Day menu. Becoming more eco-conscious in our day-to-day lives doesn’t need an all-or-nothing approach. Small steps lead the way toward the bigger goal.
These tasty small-step recipes are drawn from locally produced ingredients wherever possible and include vegan and vegetarian options perfect for an Earth Day meal.
Enjoy our Earth Day menu by serving it up on your finest china and using your best linen, with your favourite soy or beeswax candles lighting the way toward a memorable tradition that you’ll be keen to practise on more than just one day a year.
Every day can be as eco-friendly as befits Earth Day. But April 22 is the day the whole world shines the light on our environment to remind us to be friendly to our earth. When it comes to the food we buy, prepare, and eat, there are a few ways we can be particularly mindful—on Earth Day and every day.
On Thursday April 22, 2021, switch off your lights and set the mood. Romanticize your Earth Day meal and eat by candlelight (soy or beeswax, of course).
Check to be sure your dinnerware and cutlery is environmentally friendly, safe for use, and also sustainable.
Buy and support local food growers and merchants whenever possible.
Plan your meals to avoid overbuying, which often leads to waste.
Store vegetable scraps in your freezer and turn them into a big pot of soothing soup to enjoy on a rainy day.
Bring back eco-friendly—and much more elegant—cloth napkins to your kitchen service.
Finally, always remember to reduce, reuse, and recycle whenever possible.
These little bite-sized morsels are a snap to make. Traditionally, blinis are made with yeast and left to rise. We simplified the recipe using baking powder and soda. Plus, we added some buckwheat flour to make them a little nuttier. These delicious mini pancakes are the perfect foundation for any topping.
Fresh baby carrots are beginning to surface this month. They’re especially delicious eaten fresh from the garden. However, if you’re looking to sip a soothing bowl with healing spices, simmering young carrots in a lovely broth really delivers. We added nutty-tasting wild rice to up the protein quotient along with added fibre, potassium, and zinc.
Puttanesca is typically made with tomatoes, capers, and anchovies. But that’s not what “puttanesca” actually means. It roughly translates to “lady of the night.” We gave it a nutritional boost by adding in some miso, beans, and baby spring chard to add to the umami explosion of flavour. Perfect served with red wine and, of course, by candlelight.
If what comes to mind when you think of “seaweed” is “sushi” or “slimy,” you’ve got a whole new plant-based world to discover. These five recipes put the superfood seaweed to good use. From a seafood pasta with wakame pesto to an alkalizing and anti-inflammatory spirulina smoothie, and plenty of seaweed adventure in between, these recipes will have you diving for more. Seaweed’s biggest attraction may be its subtle flavours and versatility. It adds a hard-to-define savoury note to vegetarian dishes and an umami-heavy body to seafood, and it even replaces bacon in a BLT. And let’s not forget about the health benefits. Seaweed is swimming with nutritious minerals, including calcium, potassium, and magnesium, and vitamins. Dive into the world of seaweed, and come back with a healthy haul of fabulous flavours to make dinner more delicious.
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.
These are the perfect two-bite appetizers. Though the first bite likely won’t “wow” you, the more you chew, the more the salt from the dulse soaks into the avocado and tomato. Wait for it. You can also turn these into breakfast à la avocado toast by substituting a piece of your favourite bread for a slice of baguette. What’s in a name? Theoretically, this should be called a “DLTA” because of the avocado (dulse, lettuce, tomato, and avocado). And if you left out the lettuce, you’d have a “DTA.” A DTA would arguably be a better overall eating experience, since lettuce slightly waters down the rich and creamy result and makes it harder to keep the tomatoes from sliding off the top of the crostini. But the juicy lettuce is actually helpful, since it spreads the salt from the dulse throughout the entire bite, making the “wow” moment come sooner. Besides, neither DLTA nor DTA is as fun an acronym as DLT.
This triple-threat recipe is made with (up to) three types of seaweed. Wakame is essential for the pesto, but kombu boosts the umami punch of sautéed garlic and cherry tomatoes, while kelp noodles are a low-carb substitute for flour-based noodles. Because kelp noodles can be hard to find (you’ll likely need to order them online), feel free to use your favourite boxed linguine, zucchini noodles, shirataki konjac, tofu, or yam noodles instead. You can also leave out the vongole (clams) to keep the recipe plant-based, or use mussels, which are usually more affordable than clams. Both clams and mussels are generally sustainable, as, like seaweed, they’re farmed without feed or antibiotics, unlike many farmed fish operations. Double-duty pesto Make a double batch of seaweed pesto, and enjoy it with eggs, scrambled tofu, or toast.