As the new year progresses, many of us are looking to alter our diets in some way or another. Whether that’s to lose a couple of those holiday pounds, be more healthy, or eat more sustainably. For us here at Sustained, the last one has been playing on our minds.
That is why we have launched our first ever #LowImpactJan, a month dedicated to eating foods that have a low environmental impact on our planet.
Finding ingredients with a low environmental impact was easy enough using the Sustained extension, but translating those ingredients into full meals was where the issues started. We were tech people, not chefs. We could tell early on that as the month continued, cold and dark, that this was going to be an issue.
And so, we have decided to promote three lower impact recipes each week which cater to each diet - meat eaters, vegetarians and vegans. While they won’t all have the same environmental impact, each recipe will be more eco-conscious than their traditional alternatives. So please do, read below and let us know which recipes you’ll be cooking this week!
Perfect for a mid-week dinner, this fish dish is both healthy and better for the planet than other meat alternatives. It takes under 20 minutes, and with only six ingredients, even the kids can help out.
This recipe is great for meat eaters, looking to slowly transition into a more environmentally sustainable diet. It’s significantly more eco-friendly than most beef options, whilst still getting that meaty texture. If you’re looking to make it even more sustainable, try altering the proportions to have more veg than fish.
Full recipe and article at: https://www.bbcgoodfood.com/recipes/salmon-broccoli-potato-bake
If you’re looking for some quick, comfort food, this is the recipe for you. The combination of the hearty mushrooms and melted cheese will be sure to warm you up on a cold January night.
Despite having cheese in it, this is the most environmentally friendly recipe in this week’s collection. Mushrooms and spinach are great for the environment and form the base of this dish. This is a great example that sometimes, it's more about the proportions of ingredients in a recipe that makes it sustainable, than the ingredients themselves.
Full recipe and article at: https://www.sweetpillarfood.com/vegetarian/spinach-and-parmesan-stuffed-portobello-mushroom/
This week’s vegan recipe is a hearty aloo gobi curry. It successfully warms you without warming the planet! (pardon the pun) This recipe takes around an hour, so it's a great option if you’re entertaining guests over the weekend.
Full of seasonal vegetables like potatoes and cauliflower, this recipe is a great way to ensure you’re eating low impact foods, regularly. Spices such as mustard seeds and cumin also have a very low environmental impact while being able to completely transform a recipe.
Full recipe and article at: https://www.cookstr.com/recipes/aloo-gobi-nigella-lawson
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