Earth Day is coming up on April 22nd and we’re celebrating with some plant-powered meals and recipes. Adding more plants to your plate is a great way to support Earth Day, agriculture, and your individual health. Americans at every age and stage have plenty of room to add more plant-based foods. Check out some of our favorite plant-based recipes.
Grilled Veggie Quinoa Bowls: This recipe features organic red and white quinoa combined with a wonderful array of veggies, all topped with a tasty Southwest marinade.
Southwest Veggie Flatbread: A mouthwatering southwestern-style flatbread with all the classic ingredients. This one’s a winner.
Black Bean Quinoa Grilled Veggie Tacos: These tacos are filled up with satisfying ingredients, corn, tomatoes, onion, and jalapeno met with quinoa mixture, beans, avocado, and cilantro. Delicious and filling.
Air Fryer Herbed Root Vegetable Chips: Substitute your potato chips with these crispy Air Fryer Herbed Root Vegetables Chips. The same feel and crunch of potato chips, but veggies.
Cajun Fried Corn on the Cob: This Cajun Fried Corn on the Cob is amazing! Scallions, buttermilk ranch, and Cajun seasoning brings a blast of flavor to this recipe.
Carrot & Kale Latkes with Orange-Ginger Sour Cream: Latkes are great. But you can add some veggies to make them even better. Carrot and Kale topped with orange-ginger sour cream. Delicious!
Chickpea Lettuce Wraps: Lettuce wraps provide a world of opportunity. For a plant-based plate, use chickpeas as a main ingredient.
Easy Black Bean Burger: Satisfy that burger craving with a Black Bean Burger. Topped with all your favorites this recipe passes the test.
Grilled Tortilla Pizzas: Have you tried using grilled tortillas as pizza dough? It works great. And when topped with sun-dried tomatoes, roasted pine nuts, kalamata olives, and feta cheese, makes for a pretty good pizza.
To learn more about plant-powered meals and ingredients visit our website. We offer a ton of variety when it comes to plant-based recipes, and they all deliver great flavor and satisfaction.
Shop some of our favorite plant-powered products:
KCC Veggie Bugs
1 – 14.5 oz. can of PICS chick peas
1 cup PICS baby carrots
1 garlic clove
3 tablespoons tahini paste
3 tablespoons PICS olive oil
¾ teaspoon PICS sea salt
½ teaspoon PICS onion powder
Fresh vegetables ie grape tomatoes, pepper, celery to create bug body
PICS cream cheese
Drain and rinse the chick peas.
Place the baby carrots in a mini food chopper or food processor and finely chop.
Add 1 clove peeled garlic, chick peas, tahini paste, olive oil, sea salt and onion powder to the carrots. Grind together until a thick, creamy hummus consistency is reached.
Slice cucumbers in half length-wise. Scoop out the center with a spoon. Fill with hummus to make the bug body. Using fresh vegetables like grape and cherry tomatoes, sliced and cut cucumber pieces, create head, tail, wings and other bug body parts.
Add candy eyes using a dab of cream cheese as “glue.”
Bug creation can be deliciously limitless!
Earth Day Cuisine - The Plant Powered Plate
Earth Day, the largest secular observance event in the world, will be recognized again on its 51st anniversary, April 22nd. Over 1 billion people in 184+ countries will be engaged in activities and events that promote improved care and feeding of our unique planet. There is a streaming international event online and events that focus on community connection, education and collaboration in venues near and far.
Adding more plants to your plate is one way to engage in supporting Earth Day, agriculture and individual health. Americans at every age and stage have plenty of room to add more plant-based foods. Recent research released by the Produce for Better Health Foundation shows an almost 10% decline in fruit and vegetable intake since 2004. As 2021 is also the International Year of Fruits and Vegetables, we fully support all efforts to add bounty and benefits of powering your plate with plants, and we have some resources to make it easy.
Recipe for a Plant Powered Plate
- Most people only eat just one vegetable one time per day – up the ante on that, double up veggie portions when you have them, and add some to all meals and snacks.
- Energize your day with a quick cup of 100% juice – a 4 ounce serving equals a full serving of fruit! Add 100% juice to water, vinaigrettes, marinades, or freeze in ice cube trays and bag up for a quick way to add flavor and benefits to your favorite drink.
- Participate in “conscious cuisine” – promoted by the Produce for Better Health Foundation, being more mindful of how plants can bring flavor, texture, antioxidants, fiber, and more to a dish. More plant-based eating benefits human and agricultural wellbeing.
- Check out the Know Your Colors Plant Powered nutrition guide for plant-based foods that only contain plant-based ingredients and at least 5 grams of protein.
- Find more ways to bring climate literacy and food education together here.
Some delicious plant-forward recipes from the Price Chopper recipe collections: