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

 

August 12, 2017

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 the Summer Squash Scramble.

Summer Squash Scramble.

Summer Squash Scramble
Print Recipe
Servings Prep Time
1 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 5 minutes
Cook Time
15 minutes
Summer Squash Scramble
Print Recipe
Servings Prep Time
1 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 5 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Heat oil in frying pan over medium heat.
  2. Add garlic. Cook over low heat for 1 min.
  3. Add potato. Cook covered over medium heat for 8 mins.
  4. Add squash and tomatoes. Cook on low heat for 3-4 mins.
  5. Garnish with bean sprouts. Add salt and pepper to taste. Serve.
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Lunch

Ingredients for the Crunchy Kale Salad.

Crunchy Kale Salad.

Crunchy Kale Salad
Print Recipe
Servings Prep Time
1 5-6 minutes
Servings Prep Time
1 5-6 minutes
Crunchy Kale Salad
Print Recipe
Servings Prep Time
1 5-6 minutes
Servings Prep Time
1 5-6 minutes
Ingredients
Servings:
Instructions
  1. Place kale in bowl.
  2. Top kale with onion, tomato, carrot, and tortilla “croutons.”
  3. Drizzle desired amount of dressing onto the salad. Add pepper to taste. Serve.
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Dinner

Ingredients for the Green Chili Fettuccine.

Green Chili Fetuccine

Green Chili Fetuccine
Print Recipe
Servings Prep Time
1 5 minutes
Cook Time
20 minutes
Servings Prep Time
1 5 minutes
Cook Time
20 minutes
Green Chili Fetuccine
Print Recipe
Servings Prep Time
1 5 minutes
Cook Time
20 minutes
Servings Prep Time
1 5 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Add pasta to boiling water. Lower to medium heat. Cook for 8-10 mins.
  2. Heat oil in frying pan over medium heat.
  3. Add carrots. Cook covered over medium heat for 3 mins.
  4. Add tomatoes and onion. Cook covered over medium heat for 3 mins.
  5. Add chard and basil. Cook uncovered over low heat for 2 mins.
  6. Place pasta on plate and add veggie topping. Add salt and pepper to taste. Serve.
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Ingrid Eck is a rising junior at Wesleyan University in Connecticut, where she is majoring in Government, Environmental Studies, and French Studies. She is passionate about environmental justice, food sustainability, and animal welfare! She plans to pursue a career in the nonprofit world and later venture into politics. Ingrid loves spending her spare time watching PBS NewsHour, reading National Geographic, and cooking vegan dishes for herself and friends. 







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