By changing our diets now, we can avoid the food chaos that climate change is bringing

Published: August 6, 2025

Excerpt: "This trajectory of climate-driven food price hikes – leading to social unrest and political decay – is not inevitable. The scientific consensus shows that the biggest opportunity we have for reducing food’s environmental impacts across many countries is increasing the amount of plants we eat and reducing meat and dairy intake.

"This could help us better deal with shocks. It’s likely such shifts would be better for related climate shocks such as flooding and storm surges.

"Plant-rich diets are beneficial because eating plants is a far more efficient way of delivering the calories and nutrients we need for a healthy lifestyle than eating animals that are fed on plants.

"My team and I found that a shift to plant-rich diets in the UK would free an area almost the size of Scotland. As climate change hits food production, some land currently producing animal feed could be used for human crops instead. There would still be plenty of land left which could – if sufficient policies are put in place – be used to meet biodiversity targets while improving access to nature for millions and improving mental health.

"The plant-rich diet we investigated isn’t vegan. It’s not even vegetarian, although it does include a reasonable (and healthier) amount of meat and dairy. For example, it still includes a hamburger every fortnight." [Well, personally, I prefer a buffalo burger once a month or every two months, but yeah...]

Read more: https://theconversation.com/by-changing-our-diets-now-we-can-avoid-the-food-chaos-that-climate-change-is-bringing-256828

#SolarPunkSunday #ClimateChange #FoodSecurity #EatMoreVeggies #EatLessMeat #DietForASmallPlanet

Not a vegan recipe, but there are suggestions for making it vegan. I haven't tried this yet, but I love Greek food, so...

#RainbowChard Bowls

These rainbow chard bowls are a delicious weeknight dinner! With 10 ingredients, they're easy to make, but they pack a punch of flavor.

Ingredients

1 cup uncooked whole wheat orzo
1+ tablespoons olive oil
1 garlic clove, minced
½ teaspoon Dijon mustard
A few squeezes of lemon
1 small bunch of rainbow chard (about 4-5 leaves)
⅓ cup feta cheese
¼ cup toasted walnuts
Sea salt and fresh black pepper

Instructions

1. Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.

2. Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

3. In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.

4. In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.

5. Assemble bowls with orzo, chard, feta and toasted walnuts.

Notes
- Make this gluten free by subbing quinoa for orzo.
- Make this vegan by skipping the cheese and topping it with a few capers.

Source:
https://www.loveandlemons.com/rainbow-chard-bowls/

#RainbowSwissChard #SolarPunkSunday
#VegetarianRecipes #GrowYourOwn
#Recipes #RainbowSwissChard #DietForASmallPlanet

Another #VeganRecipe for #RainbowChard. I haven't tried this one yet, but it sounds delicious!

One Pot Rainbow Chard Recipe with Beans

June 20, 2024 by Maria

Ingredients

- Olive oil: For sautéing, it adds a rich, smooth base flavor.
- Garlic: Garlic infuses the dish with an irresistible aroma.
- Shallot: Adds a subtle sweetness and depth to the dish.
- Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
- Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
- Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
- White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
- Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
- Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional.

How to make this easy rainbow chard recipe

1. Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
2. Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
3. Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
4. Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
5. Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
6. Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
7. Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
8. Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
9. Taste and adjust seasonings.
10. Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

- Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
- Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
- Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
- Canned beans without salt: If you use canned beans without salt, there is no need to rinse them.
- Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

Read more:
https://www.shelovesbiscotti.com/rainbow-chard-recipe/#ingredients

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard
#DietForASmallPlanet

One of my favorite recipes involving #RainbowChard! Simple, tasty and easy to make!

Sauteed Rainbow Chard with Garlic and Lemon

Ingredients

- 1/2 cup extra-virgin olive oil, divided
- 3 large garlic cloves, thinly sliced
- 4 pounds rainbow or ruby chard, thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon finely grated lemon zest

Directions

1. In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.

2. Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest, and serve right away.

#SolarPunkSunday #VeganRecipes #GrowYourOwn #Recipes #RainbowSwissChard #DietForASmallPlanet

Alrighty. One more of my favorite recipes (I make it a lot in the Fall and Winter). Another chickpea recipe (can you tell I love chickpeas?). Original recipe was "404" but I found it via the Internet Archive!

#Moroccan #Chickpea Stew - Recipe

Adapted from Rice and Spice, by Robin Robertson (Harvard Common Press, 2000).

"This flavorful Moroccan stew is also known as a 'tagine,' after the earthenware pot in which it is cooked.

We can use a regular saucepan and still achieve delicious results, a thick and fragrant stew heady with spices, apricots, raisins, and lemon zest, but with its protein coming from healthful chickpeas instead of meat.

INGREDIENTS

1 tablespoon olive oil
1 large onion, chopped
1 carrot, chopped
1 zucchini, diced
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 16-ounce can diced tomatoes
2 cups vegetable stock or water (I use vegetable stock)
Salt, to taste
1/2 cup dried apricots
1/4 cup raisins
Zest of 1 lemon
2 1/2 cups cooked or canned chickpeas, rinsed if canned
2 tablespoons minced fresh cilantro or parsley
6 cups hot cooked couscous or rice

1. Heat the oil in a large saucepan over medium heat until hot. Add the onion and carrot and cook, covered, for 5 minutes, or until softened. Add the zucchini, garlic, cinnamon, turmeric, salt, cayenne, tomatoes, stock or water, and salt to taste. Reduce the heat to low, and simmer for 25 minutes.

2. Meanwhile, soak the apricots in hot water for 20 minutes, then drain and finely chop. Add the apricots, raisins, lemon zest, and chickpeas to the vegetable mixture and cook 5 minutes longer, or until hot and the flavors are blended. Stir in the cilantro or parsley and serve over couscous or rice.

Serves 4-6."

https://web.archive.org/web/20060206074719/http://www.care2.com/channels/solutions/food/924
#DietForASmallPlanet #VeganRecipes #VegetarianRecipes #SolarPunkSunday #Recipes #MoroccanRecipes

Another favorite any time of year! Best served with humus, fresh veggies, and in rollups!

by Beth Moncel
Published Feb 7, 2025

"Ingredients

Here’s what you’ll need to make this easy falafel recipe:

- Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
- Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
- Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
- Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
- Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
- Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
- Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
- Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

Instructions

Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy."

Read more [with tips and nutritional info]:
https://www.budgetbytes.com/falafel/
#VeganRecipes #VegetarianRecipes #DietForASmallPlanet #SolarPunkSunday

Mixed Bean Salad (from “The Book of Antipasti”)

2/3 cup dried cannellini beans, soaked overnight and drained
2/3 cup dried black-eyed peas, soaked overnight and drained
2/3 cup dried lima beans, soaked overnight and drained
1 small onion, chopped
2 tablespoons chopped oregano or 2 teaspoons dried leaf oregano
1 tablespoon chopped Italian parsley
Italian parsley sprig to garnish

Dressing:
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar (one can substitute red wine mixed with apple cider vinegar, or just use cider vinegar)
2 garlic cloves, crushed
Salt and freshly ground pepper

"Place beans in separate pans. Cover with cold water, bring to a boil and boil briskly 10 minutes, then reduce heat and simmer, covered, about 1 hour until just tender. Drain, rise briefly under cold running water, then drain and transfer to a serving dish.

To make dressing, mix all ingredients together in a jar with a tight-fitting lid. Add onion and dressing to beans while they are warm. Stir and cool to room temperature. Cover and chill until served. Just before serving, stir in oregano and parsley and adjust seasoning. Garnish with Italian parsley sprig.

Makes 6 servings."

https://archive.org/details/bookofantipasti0000ruth
#DietForASmallPlanet #SolarPunkSunday #VeganRecipes #VegetarianRecipes #BeanSalad

Coconut Curry Chickpeas
By Beth Moncel

Published Aug 2, 2023

"Ingredients

1 yellow onion
2 cloves garlic
1 tsp grated fresh ginger
2 Tbsp olive oil
1.5 Tbsp curry powder
1 tsp cumin
2 15oz. cans chickpeas, drained
1 8oz. can tomato sauce
1 13.5oz. can full-fat coconut milk
4 oz. chopped kale (about 3 cups)

Instructions

Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onions are soft and translucent.
Add the curry powder and cumin to the skillet and continue to stir and cook for about one minute more to toast the spices.
Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.
Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!"

Source:
https://www.budgetbytes.com/coconut-curry-chickpeas/
#VeganRecipes #VegetarianRecipes #DietForASmallPlanet #SolarPunkSunday

Black Bean Salad with Black-Eyed Peas

December 29, 2021 — last updated December 7, 2024 by Kalyn Denny

"Ingredients:

one 15 oz. can black beans
one 15 oz. can black-eyed peas (see notes)
1 red bell pepper, chopped into pieces the same size as beans
1 green bell pepper, chopped into pieces the same size as beans
1 small red onion, chopped into pieces the same size as beans
1 bunch cilantro, chopped (see notes)
salt and fresh ground black pepper to taste

Dressing Ingredients:

1 tsp. Spike seasoning or other all-purpose seasoning blend
1 tsp. ground cumin
1 tsp. ground Ancho chile pepper (see notes)
3 T fresh lime juice
2 T white balsamic vinegar (see notes)
6 T olive oil
salt and fresh ground black pepper to taste

Instructions

Cook frozen black-eyed peas if that's what you're using.
For canned beans, simply drain black beans and black-eyed peas into a colander placed in the sink, rinse with cold water until no more foam appears, then let beans drain at least 5 minutes.
While beans drain, put Spike seasoning, ground cumin, and ground Ancho chili pepper in a small bowl, then add lime juice and white balsamic vinegar and stir to combine. Whisk in the olive oil until dressing ingredients are well combined.
Remove drained beans from colander (blot dry with paper towel if they still seem wet) and put them in a bowl large enough to hold all the salad.
Mix 1/4 cup of dressing mixture into the beans and let them marinate while you chop the peppers, onions, and cilantro.
Chop red and green bell pepper and red onion into small pieces about the size of beans.
I cut off the stem and bottom end of the peppers, cut out the seeds, then cut a slit down one side of the pepper and flatten it out for an easy way to cut small pieces like this.
Wash cilantro (or green onions) and spin dry in salad spinner or dry with paper towels if needed, then chop cilantro (or slice green onions.)
Add chopped peppers and red onion to the beans.
Then stir in chopped cilantro or sliced green onion.
Add additional dressing until the salad is as moist as you’d like it. (You might not need all the dressing, but save it to re-moisten any leftover salad after it’s been refrigerated.)
Season with salt and fresh ground black pepper to taste, and serve.
The salad can also be made ahead and chilled before serving.

Notes

If you prefer to use frozen black-eyed peas for a firmer texture, just cook them according to package directions.

I used my fresh-frozen lime juice.

Cilantro is definitely optional, replace with sliced green onion or simply omit.

I love the flavor of ground Ancho chile, but use any chili powder or ground chile you have on hand that's not too spicy.

You can use white wine vinegar with a pinch of sweetener if you don't have white balsamic vinegar."

Read more:
https://kalynskitchen.com/recipe-for-southwestern-bean-salad-with/
#BeanSalad #VeganRecipes #DietForASmallPlanet #SolarPunkSunday