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

 

August 21, 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 Potato Kale Sautéed Scramble.

Potato Kale Sautéed Scramble

Potato Kale Sautéed Scramble
Print Recipe
Servings Prep Time
1 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 5 minutes
Cook Time
15 minutes
Potato Kale Sautéed 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. Add garlic. Cook over medium heat for 1 min.
  2. Add potato. Cook covered over medium heat for 5 mins.
  3. Add zucchini, carrot, and onion. Cook over medium heat for 5 mins.
  4. Add kale. Cook over medium heat for 2 mins. Serve.
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Lunch

Super Food Sundried Tomato Pasta Salad

Super Food Sundried Tomato Pasta Salad
Print Recipe
See Day 6 Lunch recipe.
Servings Prep Time
1 2 minutes
Servings Prep Time
1 2 minutes
Super Food Sundried Tomato Pasta Salad
Print Recipe
See Day 6 Lunch recipe.
Servings Prep Time
1 2 minutes
Servings Prep Time
1 2 minutes
Instructions
  1. Serve leftovers from Day 6 Lunch.
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Dinner

Ingredients for Savory Spaghetti Squash with Pinto Beans and Heirloom Carrots.

Savory Spaghetti Squash with Pinto Beans and Heirloom Carrots

Savory Spaghetti Squash with Pinto Beans and Heirloom Carrots
Print Recipe
Servings Prep Time
1 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 5 minutes
Cook Time
10 minutes
Savory Spaghetti Squash with Pinto Beans and Heirloom Carrots
Print Recipe
Servings Prep Time
1 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 5 minutes
Cook Time
10 minutes
Ingredients
Servings:
Instructions
  1. Heat oil in frying pan over medium heat. Add garlic. Cook over medium heat for 1 min.
  2. Add zucchini, carrot, and onion. Cook over medium heat for 6 mins.
  3. Add beans and spaghetti squash. Cook over medium heat for 2 min.
  4. Add desired amount of sauce. Cook over medium heat for 1 min. Add 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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Dessert in the Desert:
Little Anthony's Diner