2021 Sustainability Goals for Rhode Island
Taco Bean Salad
Makes about 10 servings
Prep time: 30 minutes
Ingredients:
1 can (29 oz.) Black beans, drained and rinsed
1 can (29 oz.) Pinto beans, drained and rinsed
1 red pepper, seeded and diced
1 red onion, diced
1 small jalapeno pepper, seeded and minced
2 cups shredded red cabbage
1 cup cooked corn kernels
½ cup diced green onion
⅓ cup olive oil
¼ cup red or balsamic vinegar
¼ cup fresh lime juice
1t. Salt
8 -10 medium whole wheat, flax, or corn tortillas
Chopped fresh cilantro
Directions:
In a large bowl, beans, cabbage, red pepper, red onion, corn, oil, vinegar, and salt.
Warm tortillas in the oven or in a large skillet.
Spoon bean mixture evenly over tortillas and fold.
Garnish with cilantro and serve.
Vegan Fried Rice
Makes about 8- ½ cup servings
Prep time: 30 minutes
For the Sauce:
4 Tbsp soy sauce
3 Tbsp organic brown sugar
2 Tbsp peanut oil, divided
1 Tbsp creamy peanut butter, optional
2 tsp sesame oil
½ tsp chili sauce (more or less depending on preferred spice)
1 clove minced garlic
Cashews for garnish
Remaining Ingredients:
1 cup extra-firm tofu* (8 ounces yields ~1 cup), drained and cut into 1/2-inch cubes
2 cups cooked whole grain brown rice
1/2 cup chopped green onion
1/2 cup frozen peas
1/2 cup cooked, and finely diced carrots
Instructions:
1. In a small bowl, combine soy sauce, brown sugar, 1 Tbsp. peanut oil, peanut butter, sesame oil, chili sauce, and garlic.
2.Heat remaining peanut oil in a wok or medium saute pan, set over medium heat. Saute tofu until golden brown, about 2 minutes. Stir in prepared sauce; cook for 1 minute; stirring occasionally.
3. Add green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally. Add cooked rice and toss gently. Cook over medium-high heat for 3-4 minutes, stirring frequently, until heated through. Serve immediately.
Green Tea Smoothie
Results will vary depending on ingredients
Makes about 4 8-oz servings
Prep time: 15 minutes
Ingredients:
3 cups of frozen unsweetened mixed fruit, such as peeled apples, pears, peaches, kiwi, bananas, strawberries, blueberries, and fresh pineapple chunks
1 cup cold unsweetened green tea
1 tablespoon honey
Combine fruit, tea and honey in a blender; blend until smooth and frothy. Chill and serve.
Tip: For a cool & frothy-style smoothie, use frozen bananas.
Kale
Mac-n- Cheese
Makes about 12 cupcakes
Prep time: 30 minutes
Ingredients:
Vegetable cooking spray
8 ounces small wheat elbow pasta
1 cup grated white cheddar cheese
1 cup grated Parmesan cheese, divided
1 cup finely chopped fresh kale
¼ tsp. freshly ground pepper
Parmesan cheese for garnish
Directions:
Preheat the oven to 375 degrees. Spray a 12 cup muffin/cupcake pan with vegetable cooking spray.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in cheddar and Parmesan cheese, kale, and pepper. Mix to combine.
Spoon pasta mixture evenly into prepared pan; press pasta mixture down lightly with the back of a spoon.
Bake until heated through and golden on top; about 20 minutes.
Use a spoon to lift the cakes out of the pan; arrange on a serving platter. Sprinkie remaining Parmesan cheese on top. Serve immediately.
Butternut Squash on Raisin Toast with Sage
Makes 12 servings
Prep time: 20 minutes
Ingredients:
2 cups fresh cooked butternut squash
½ t. coarse salt
6 slices cinnamon raisin bread, lightly toasted
8 ounces soft goat cheese, broken into coarse chunks
Whole sage leaves for garnish
Directions:
In a small bowl, using a fork, coarsely mash the squash. Add salt; mix to combine
Spread squash mixture evenly on top of prepared toast. Crumble goat cheese evenly on top.
Place prepared toasts under a broiler or toaster oven until just warmed; garnish with sage leaves and serve.
Johnny Cakes
Makes 12 small cakes (flat bread)
Prep time: 30 minutes
Ingredients:
1 stick of softened butter
1 Tbsp Honey
2 tbsp. Canola oil
2 cups yellow or white cornmeal
1 Tbsp sugar
1⁄4 tsp salt
2 cups boiling water,
To make the butter,
In a small bowl, mix together butter and honey.
Directions:
1. Brush griddle with canola oil. Prepare griddle on medium high
2. In a bowl, combine cornmeal,
sugar and salt.
3. Add boiling water to cornmeal mixture; stirring
constantly until combined. (batter should be the consistency of mashed potatoes)
Let the batter rest for 20 minutes.
4. Spoon even dollops of cornmeal mixture onto
prepared griddle; press down lightly with spatula.
5. Cook, turning once with a spatula, for about 5 minutes per side or until the edges are golden brown.
6. Serve Johnny Cakes warm with a dollop of honey butter on top.
Savory Carrot Waffles
Makes approximately 2 dozen appetizers
Prep time: 15 minutes
Ingredients:
2 cups whole wheat flour
½ teaspoon turmeric
2 ½ t. Baking powder
1 t. Baking soda
1 t. Salt
2 eggs
3 T melted and cooled butter
2 cups oat milk (any milk will do)
2 cups finely grated carrot
1 T. vegetable oil, for brushing
1 cup sour cream
¼ cup finely minced green onion
Directions:
In a large bowl, combine together all the dry ingredients.
In a separate bowl, beat eggs, milk, and butter.
Make a well in the center of the flour mixture. Add milk, carrot and zucchini. Mix just to combine.
Brush waffle iron with vegetable oil. Heat waffle iron according to the manufacturer instructions.
Spoon or ladle batter into the center of prepared waffle iron. Cook waffles until golden and firm. Repeat with remaining batter.
Cut each waffle into 4 triangles.
Garnish evenly with a dollop of sour cream and chopped scallions.