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

 

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 Rainbow Bruschetta.

Rainbow Bruschetta

Rainbow Bruschetta
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Servings
1
Servings
1
Rainbow Bruschetta
Print Recipe
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Heat oil in frying pan over medium heat. Cook squash over medium heat for 3 mins.
  2. Heat leftovers in separate frying pan over medium heat for 2 mins.
  3. Toast bread. Top toast slices with leftovers, squash slices, tomatoes, and onion.
  4. Garnish with bean sprouts. Drizzle desired amount of dressing onto toast.
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Lunch

Ingredients for Protein-Packed Kale Salad.

Protein-Packed Kale Salad

Protein-Packed Kale Salad
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Servings Prep Time
1 6 minutes
Servings Prep Time
1 6 minutes
Protein-Packed Kale Salad
Print Recipe
Servings Prep Time
1 6 minutes
Servings Prep Time
1 6 minutes
Ingredients
Servings:
Instructions
  1. Place kale on plate and top with bean sprouts, carrots, onion, tomatoes, and beans.
  2. Drizzle desired amount of dressing onto salad. Add pepper to taste. Serve.
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Dinner

Ingredients for Sweet & Spicy Nachos.

Sweet & Spicy Nachos

Sweet & Spicy Nachos
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Servings Prep Time
1 6 minutes
Servings Prep Time
1 6 minutes
Sweet & Spicy Nachos
Print Recipe
Servings Prep Time
1 6 minutes
Servings Prep Time
1 6 minutes
Ingredients
Servings:
Instructions
  1. Combine beans, relish, red onion, green onion, and tomatoes.
  2. Surround bean salsa with tortilla chips.
  3. Add hot sauce, 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 One

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