Sustainable Food - Tasty Recipes to Try

Elizabeth Birtley

By Elizabeth Birtley

May 31, 2021

What we eat doesn't need to cost the Earth.

By looking at what we eat, we can reduce our carbon footprint. We've tried and tested these tasty, planet-friendly sustainable recipes, and they are well worth trying - particularly the chocolate cake!

For Breakfast - Quinoa Power Pot - from Eat Happy by Melissa Hemsley

Serves 2 | 10 minutes | Super easy!

What's in it...

  • Quinoa (see method)
  • 400–500ml any milk
  • 500ml hot water
  • 2 teaspoons coconut oil or butter
  • 1 teaspoon vanilla extract
  • 2 teaspoons maple syrup or raw honey (optional and to taste)

How to make it...

If using 200g quinoa flakes:

Quinoa flakes: Toast the quinoa flakes in a dry pan on a medium heat for 1 minute, stirring frequently to prevent them from burning. This reduces any bitterness and gives a nice nutty flavour. Add 400ml of milk and all the other ingredients, give everything a stir and bring to a medium simmer. Cook for 4 minutes, then add your choice of flavourings.

If using 250g cooked quinoa:

Cooked quinoa: Place the cooked quinoa in a saucepan, add 400ml of milk and all the other ingredients. Bring to a medium simmer and cook for 4 minutes, then add your choice of flavourings.

If using 100g uncooked quinoa, rinsed well (ideally soaked first):

Uncooked quinoa: Place the uncooked quinoa in a saucepan, add 500ml of milk and all the other ingredients. Bring to a medium simmer and cook, covered, until the liquid has been absorbed and the quinoa is tender, about 15 minutes (or 12 minutes if the quinoa has been soaked), then add your choice of flavourings.

For Mains - Vegan Mushroom Stroganoff - by Lucy Parker, BBC Food

Serves 2 | 60 minutes, give or take | Easy

What's in it...

How to make it...

  1. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente.

  2. Heat the olive oil in a large frying pan, add the shallots and fry for 5 minutes. Add the garlic and fry for 1 minute.

  3. Add the mushrooms and butter and cook for 5 minutes. Stir in the smoked paprika, mustard and tamari. Pour in the stock and cook for a few minutes, then turn the heat down as low as possible.

  4. Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating). Season with salt and pepper to taste.

  5. Drain the pasta and serve in two bowls. Top with the mushroom stroganoff and garnish with thyme.

For Dessert - One Bowl Vegan Chocolate Cake - by Minimailst Baker

Serves 12 - depending on how big you cut your slices... | 45 minutes | Easy

What's in it...

For the cake

  • 432 ml original unsweetened almond milk
  • 2.4 tsp white or apple cider vinegar
  • 192 ml coconut oil, melted (or sub avocado oil)
  • 144 ml strong brewed coffee (or sub more almond milk)
  • 2.4 tsp pure vanilla extract
  • 368.4 g unsweetened applesauce*
  • 384 g whole-wheat pastry flour or unbleached all-purpose flour (heaping implies 1 cup + roughly 2 Tbsp)
  • 319.2 g organic cane sugar (or sub granulated sugar)
  • 115.2 g unsweetened cocoa powder
  • 2.4 tsp baking soda
  • 1.2 tsp baking powder
  • 0.3 tsp salt

For the frosting

  • 268.8 g vegan butter (softened)
  • 336-403.2 g powdered sugar
  • 75.6 g unsweetened cocoa powder
  • 36 g dairy-free semisweet chocolate (melted and slightly cooled)
  • 2.4 tsp pure vanilla extract
  • ~72 ml unsweetened almond milk

How to make it...

  • Preheat oven to 176 degrees C and lightly spray 2 8-inch round cake pans or 1 large rectangular pan with nonstick spray (see notes for cooking times for different size pans // adjust number or size of pans if altering batch size). Dust with cocoa powder, shake out the excess and set aside.

  • Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat until foamy. If coconut oil hardens, microwave the mixture in 10-15 second increments until melted.

  • Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating. Beat until no large lumps remain. It should be creamy and pourable. Taste and adjust sweetness as needed, adding more sugar if desired.

  • Divide batter evenly between your cake pans or rectangular pan.

  • Bake 25-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

  • While cooling, prepare frosting by beating together all ingredients until light and fluffy, adding the powdered sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it’s too thin, add more cocoa powder or powdered sugar.

  • Once the cake is cooled, frost generously with buttercream frosting, adding a thick layer between the top and bottom layers (if doing a 2-layer cake). Alternatively, omit the frosting and dust with cocoa powder.

  • Serve with a scoop of dairy-free ice cream, a drizzle of chocolate, or caramel sauce and enjoy!

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