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100% Local, 100% Vegan,
100% Affordable: Day Four

 

By

August 12, 2017

• Vegan •

Editor’s note: For seven days, Edible Baja Arizona intern Ingrid Eck set out to eat 100% local, affordable, and vegan food. To read about her project, click here!

Breakfast

Ingredients for Farm-to-Table Tomato Basil Bruschetta.

Farm-to-Table Tomato Basil Bruschetta

Farm-to-Table Tomato Basil Bruschetta
Print Recipe
Servings Prep Time
1 5 minutes
Servings Prep Time
1 5 minutes
Farm-to-Table Tomato Basil Bruschetta
Print Recipe
Servings Prep Time
1 5 minutes
Servings Prep Time
1 5 minutes
Ingredients
Servings:
Instructions
  1. Toast bread. Top bread with tomato, onion, and basil. Drizzle with olive oil. Serve.
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Lunch

Crispy Crunchy Pasta Salad (leftovers from day 3).

Crispy Crunchy Pasta Salad
Print Recipe
See Day 3 Lunch recipe.
Servings Prep Time
1 2 minutes
Servings Prep Time
1 2 minutes
Crispy Crunchy Pasta Salad
Print Recipe
See Day 3 Lunch recipe.
Servings Prep Time
1 2 minutes
Servings Prep Time
1 2 minutes
Instructions
  1. Serve leftovers from Day 3 Lunch.
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Dinner

Ingredients for Baked Potato with Roasted Beet Salad.

Baked Potato with Roasted Beet Salad

Baked Potato with Roasted Beet Salad
Print Recipe
Servings Prep Time
1 10 minutes
Cook Time
60 minutes
Servings Prep Time
1 10 minutes
Cook Time
60 minutes
Baked Potato with Roasted Beet Salad
Print Recipe
Servings Prep Time
1 10 minutes
Cook Time
60 minutes
Servings Prep Time
1 10 minutes
Cook Time
60 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 425 degrees.
  2. Drizzle potato and beets with the olive oil and season with salt and pepper. Pierce the potato with a fork several times. Separately wrap potato and beets in foil.
  3. Place potato and beets on a baking sheet. Cook for 40-70 mins. (Check tenderness of potato and beets every 15-20 mins after reaching 40 mins cook time.)
  4. Combine kale, bean sprouts, red onion, tomatoes, and non-chive part of green onion on plate.
  5. Cut cooked beets into eighths and place on top of salad. Drizzle desired amount of dressing onto the salad.
  6. Cut baked potato in half and top with butter and chives. Place potato on plate. Add salt and pepper to taste. Serve.
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100% Local, 100% Vegan,
100% Affordable: Day Three

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