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  4. 30 Days of Sustainable Eating Dinners

30 Days of Sustainable Eating Dinners

March 04, 2020
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Let's green up our diets and help cut down on food waste this month. We've got you covered with delicious recipes featuring greener choices and seasonal produce that are good for you and the environment. From tasty dishes like our Sweet Potato Black Bean Burgers to our Use-All-The-Broccoli Stir-Fry, these dinners will help you feel good about what’s on your plate.

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Sweet Potato-Black Bean Burgers

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These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft, uniform texture then the outside gets crispy by cooking in a cast-iron pan. To make this recipe gluten-free too, use gluten-free oats and serve the patty in a lettuce wrap, omitting the bun. Source: EatingWell.com, February 2020

 

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Chicken Cutlets with Sun-Dried Tomato Cream Sauce

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Though a chicken cutlet may be a chicken breast cut in half, this recipe shows how to make chicken cutlets with double the deliciousness. A jar of sun-dried tomatoes does double duty for this healthy dinner recipe. The flavorful oil they're packed in is used to sauté the chicken, and the tomatoes go into the cream sauce. Source: EatingWell Magazine, November 2019

 

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Slow-Cooker Vegetarian Chili

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Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires just 20 minutes of active time: after a bit of chopping, you just dump the ingredients in the slow cooker and let it do the work. Adding a squeeze of lime juice and a sprinkle of cilantro just before serving brightens up the flavors. Top it with some shredded cheese, if you'd like, or serve it as-is to keep it vegan. Either way, this healthy chili is sure to become a go-to when you want a satisfying and healthy dinner. Source: Eatingwell.com, June 2019

 

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Korean BBQ Tempeh Grain Bowl

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If you're a tempeh skeptic, you've probably never had the firm soy-based slabs slathered with a sweet-and-spicy barbecue sauce. We give this easy BBQ tempeh combo a punch of umami with tamari and add a little heat courtesy of gochujang. It's easy to put your own spin on this recipe; see Variations (below) for some riffs. Source: EatingWell Magazine, March 2020

 

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Use-All-the-Broccoli Stir-Fry

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Spiralized broccoli stems transform into tender noodles in this lo mein-inspired vegetarian recipe. Serve on top of brown rice or buckwheat soba noodles. Source: EatingWell Magazine, January/February 2018

 

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Jackfruit "Crab" Cakes

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These vegetarian "crab" cakes are made with jackfruit, a tropical fruit with a chewy, meatlike texture. Jackfruit has a mild, slightly sweet flavor like crabmeat. All that's needed to make these a full meal is a flavorful dipping sauce and a lightly dressed side of greens. Source: EatingWell.com, March 2019

 

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Coriander-Crusted Baked Cod with Leeks

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Recipes usually tell you to discard the dark green leek tops. Show them some love with this healthy baked cod recipe! Cooking the leek tops a bit longer makes them meltingly delicious. They're also high in fructans, a type of prebiotic fiber that contributes to good gut health. Source: EatingWell Magazine, January/February 2018

 

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Caesar Salad with Cashew Dressing & Tofu "Croutons"

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In this healthy salad recipe, blended cashews and flaxseed take the place of oil in the dressing, while seasoned tofu works as a lower-carb crouton alternative. Cashews are packed with potassium and iron, but also have more carbs than many other nuts (they have 8 grams per ounce vs. 4 grams for walnuts). Source: Diabetic Living Magazine, Spring 2019

 

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Egyptian Lentil Soup

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Use red, yellow or even brown lentils to make this iconic and super-simple Middle Eastern soup. Skip green or black lentils, which won't soften enough to puree smoothly. (Recipe adapted from Zooba Restaurant.) Source: EatingWell Magazine, March 2020

 

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Farro, Kale & Squash Salad

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After a good charring in the skillet, kale stems add a tender-crisp bite and touch of smokiness to this healthy vegetarian kale salad. Feel free to use this healthy recipe as a guide; swap out the farro for any whole grain or the squash for any roasting vegetable, such as cauliflower. Source: EatingWell Magazine, January/February 2018

 
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Salmon with Roasted Red Pepper Quinoa Salad

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This zesty quinoa salad is delicious all on its own, with some serious Mediterranean flair. Make a double batch for lunches later in the week. Source: EatingWell Magazine, January/February 2020

 

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Vegan Cauliflower Fettuccine Alfredo with Kale

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In this date-night-worthy vegan fettucine alfredo recipe, cooked cauliflower transforms into a rich, luscious sauce when it's blended with softened cashews. A high-speed blender will give you the creamiest results. Opt for whole-wheat fettucine to add fiber to the vegan pasta recipe. Source: EatingWell Magazine, April 2019

 

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Tomato & Feta Quiche with Spaghetti Squash Crust

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You've used spaghetti squash in place of pasta, but have you used it for a low-carb quiche crust? Shredded roasted spaghetti squash turns into a perfectly crispy quiche crust in this healthy Mediterranean-inspired brunch recipe. Source: EatingWell.com, June 2018

 

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Chicken & Collard Green Spring Rolls

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A quick pickling turns collard stems from trash to a treasure, adding a pleasant tang to these leaf-wrapped spring rolls. Serve as a healthy main dish or cut into quarters and serve as a colorful appetizer. Source: EatingWell Magazine, January/February 2018

 

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Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco

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Use the entire cauliflower head--leaves (yes, they're edible), stem and florets and all for this healthy cauliflower main dish recipe. Be sure to not flip the cauliflower steaks as they roast, they get super-crispy and deliciously browned in the hot oven. Source: EatingWell Magazine, January/February 2018

 

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Thai Spaghetti Squash with Peanut Sauce

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This gluten-free, vegan version of peanut noodles has a high protein content thanks to edamame and peanut butter. Spaghetti squash turns delicately sweet when roasted, which pairs wonderfully with the Thai-inspired peanut sauce. Source: EatingWell.com, July 2018

 

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Whole-Grain Salad with Charred Broccoli, Spring Onions & Parsley-Sumac Vinaigrette

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For this easy healthy salad, chef Hugh Acheson shows the power of charring vegetables as a way to add interest to a salad. This flexible recipe can be made with a variety of whole grains, such as wheat berries, farro or pearl barley. The salad revels in the spring arrival of radishes, spring onions and bright green parsley. Sumac, which is commonly used in Middle Eastern cooking, adds a touch of tartness. Look for it in well-stocked spice sections at your market. Source: EatingWell Magazine, April 2019

 

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Plant-Based Smashed Burgers

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Learning how to make smashed burgers is as simple as its name. Smashing burgers into thin patties not only makes them quick-cooking, it also creates irresistible crispy edges. Topping them with the caramelized onion relish adds extra deliciousness. Source: EatingWell Magazine, March 2020

 

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One-Pot Tomato Basil Pasta

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This one-pot pasta with tangy tomato-basil sauce is a simple, fast and easy weeknight dinner. All of your ingredients go into one pot, and with a bit of stirring and about 25 minutes of cook time, you'll have a healthy dinner the whole family will enjoy. Source: EatingWell.com, March 2019

 

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Spanakopita-Stuffed Portobello Mushrooms

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These stuffed portobello mushrooms have a filling inspired by the Greek spinach pie, spanakopita. To keep them quick, we ditched the phyllo, so they're great for an easy weeknight vegetarian dinner. Source: EatingWell.com, February 2020

 

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Zucchini Noodles with Pesto & Chicken

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This healthy summer dinner subs zoodles for pasta to help use up your zucchini bounty--as well as slash calories and carbs. Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes particularly good leftovers. Source: EatingWell.com, July 2018

 

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Vegan Eggplant Parmesan

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Classic eggplant Parm is filled with cheese, but this vegan eggplant Parmesan combines nondairy mozzarella cheese with nutritional yeast for a dairy-free cheesy substitute that gives you the comfort food factor without animal products. For the breading, use egg replacer, which you can find in natural-foods stores and the special-diet section of large supermarkets. Source: EatingWell.com, July 2018

 

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Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes

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Low-carb spaghetti squash stands in for wheat noodles in this updated twist on a classic pesto pasta dish. Cashews lend richness to the pesto, while nutritional yeast, mushrooms and sun-dried tomatoes contribute satisfying umami to this vegan dinner recipe. Source: EatingWell.com, July 2018

 

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Ricotta Gnocchi with Spring Vegetables

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Traditional gnocchi is made with potatoes, but this easy recipe uses fresh ricotta cheese. For the lightest, most tender gnocchi, use a good-quality ricotta like Bellwether Farms or Calabro and gently but thoroughly pat it dry after draining to remove any extra liquid. Serve as a vegetarian main course or as part of a spring buffet with poached salmon or grilled chicken. Source: EatingWell Magazine, March/April 2017

 

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Sautéed Broccoli with Peanut Sauce

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Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time. Source: EatingWell Magazine, March 2019

 

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Simple Vegan Pesto Zoodles

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Zucchini noodles, or "zoodles," are a gluten-free, low-calorie substitute for traditional pasta in this easy and fresh vegan dinner. For best results, toss the zucchini pasta with the basil pesto sauce and serve right away. Source: EatingWell.com, July 2018

 

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No-Cook Black Bean Salad

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A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick. Source: EatingWell.com, June 2018

 

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Taco-Stuffed Zucchini

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These stuffed zucchini boats are filled with all your favorite taco ingredients like seasoned meat, cheese and avocado. They're perfect for a a low-carb alternative on taco night or a great kid-friendly way to sneak in more vegetables. Source: EatingWell.com, May 2018

 

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Spring Pea Salad with Strawberries

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As delicious as it is beautiful, this spring pea salad recipe is a potluck or dinner party stunner. Assemble the salad and dress just before serving--or serve the dressing next to the salad for people to drizzle. The tangy champagne vinaigrette balances the grassy sweetness of the peas and fruity pop of the berries. Source: EatingWell Magazine, May/June 2016

 

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Jackfruit Barbacoa Burrito Bowls

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Jackfruit, a tropical fruit with a dense, chewy texture, is a blank canvas that takes on flavors well. In these vegan burrito bowls, the jackfruit is simmered in a warm and spicy chile sauce that's so good you'll never know you're eating a plant-based protein instead of pork or beef. Source: EatingWell.com, March 2019

 

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1 of 30 Sweet Potato-Black Bean Burgers
2 of 30 Chicken Cutlets with Sun-Dried Tomato Cream Sauce
3 of 30 Slow-Cooker Vegetarian Chili
4 of 30 Korean BBQ Tempeh Grain Bowl
5 of 30 Use-All-the-Broccoli Stir-Fry
6 of 30 Jackfruit "Crab" Cakes
7 of 30 Coriander-Crusted Baked Cod with Leeks
8 of 30 Caesar Salad with Cashew Dressing & Tofu "Croutons"
9 of 30 Egyptian Lentil Soup
10 of 30 Farro, Kale & Squash Salad
11 of 30 Salmon with Roasted Red Pepper Quinoa Salad
12 of 30 Vegan Cauliflower Fettuccine Alfredo with Kale
13 of 30 Tomato & Feta Quiche with Spaghetti Squash Crust
14 of 30 Chicken & Collard Green Spring Rolls
15 of 30 Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco
16 of 30 Thai Spaghetti Squash with Peanut Sauce
17 of 30 Whole-Grain Salad with Charred Broccoli, Spring Onions & Parsley-Sumac Vinaigrette
18 of 30 Plant-Based Smashed Burgers
19 of 30 One-Pot Tomato Basil Pasta
20 of 30 Spanakopita-Stuffed Portobello Mushrooms
21 of 30 Zucchini Noodles with Pesto & Chicken
22 of 30 Vegan Eggplant Parmesan
23 of 30 Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes
24 of 30 Ricotta Gnocchi with Spring Vegetables
25 of 30 Sautéed Broccoli with Peanut Sauce
26 of 30 Simple Vegan Pesto Zoodles
27 of 30 No-Cook Black Bean Salad
28 of 30 Taco-Stuffed Zucchini
29 of 30 Spring Pea Salad with Strawberries
30 of 30 Jackfruit Barbacoa Burrito Bowls

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