Vegan Mediterranean Chickpea Salad 🥗

• 1 can of chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
2. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve chilled and enjoy your vegan Mediterranean chickpea salad!

Grilled Portobello Mushroom Burger (Vegetarian) 🍔

• 4 large portobello mushrooms
• 4 whole-grain burger buns
• 1 red onion, thinly sliced
• 4 slices of Swiss cheese
• 1 cup baby spinach
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Mix balsamic vinegar, minced garlic, olive oil, salt, and pepper in a bowl.
2. Brush the portobello mushrooms with the balsamic mixture and let them marinate for 15 minutes.
3. Grill the mushrooms for about 5 minutes on each side until tender.
4. Place a slice of Swiss cheese on each mushroom during the last minute of grilling.
5. Toast the burger buns on the grill.
6. Assemble the burgers with grilled portobello mushrooms, red onion slices, baby spinach, and your choice of condiments.

Zero-Waste Vegetable Stir-Fry (Low Waste) 🥦

• Assorted vegetables (e.g., bell peppers, broccoli, carrots, snap peas)
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or agave syrup
• 1 teaspoon cornstarch

Instructions:

1. Cut vegetables into bite-sized pieces, using as much of each vegetable as possible.
2. In a small bowl, whisk together soy sauce, rice vinegar, honey (or agave syrup), and cornstarch to make the sauce.
3. Heat vegetable oil in a large skillet or wok over high heat.
4. Add minced garlic and stir-fry for 30 seconds.
5. Add vegetables to the skillet and stir-fry until tender-crisp.
6. Pour the sauce over the vegetables and cook for an additional minute until the sauce thickens.
7. Serve your zero-waste vegetable stir-fry with rice or noodles.

Slow Cooker Minestrone Soup (Energy Efficient) 🍲

• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup green beans, chopped
• 1 cup zucchini, diced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup small pasta
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Place carrots, celery, onion, garlic, diced tomatoes, white beans, green beans, zucchini, vegetable broth, dried oregano, dried basil, salt, and pepper in a slow cooker.
2. Cook on low for 6-8 hours or on high for 3-4 hours.
3. About 30 minutes before serving, add small pasta to the slow cooker and continue cooking until pasta is tender.
4. Serve your energy-efficient minestrone soup with a sprinkle of grated Parmesan cheese if desired.