Nature holds the key to aesthetic, cognitive, even spiritual satisfaction. E. Wilson
Nature holds the key to aesthetic, cognitive, even spiritual satisfaction. E. Wilson
What You Can Do:
Simply try more “plant-based protein” recipes and share them with your friends and family.
You can also try the recipes linked below.
Send Us Your Plant-based Recipe to be featured here.
The still image is a snapshot of the Earth created from a year’s worth of data from April 2012 to April 2013. Subtle differences in shades of green in this animation reflect vegetation conditions worldwide. The sparse green vegetation (pale areas) show vegetation under stress from limiting conditions, such as drought. This image was released June 19, 2013. (Image credit: NASA/NOAA) .
Watch and learn how to plan, implement and cook a vegan meal plan for a delicious weekly menu of healthy vegan cooking. Nisha gives simple directions to save you time when preparing plant-based cooking. Cook what you value. Eat what is nutritious and sustainable for the planet.
Vegan m'hanncha Savoury style with pearl barley, squash & spice from Jamie Oliver.co.
Moroccan m'hanncha vegan pie recipe | Jamie Oliver recipes
Vegetarian Red Borscht Recipe from The New York Times Cooking.
Creamy White Beams with Herb Oil from The New York Times Cooking.
https://cooking.nytimes.com/recipes/1019385-creamy-white-beans-with-herb-oil?
unlocked_article_code=1.9U4.g3Un.-hU2u3IaV2Fv&smid=share-url
Potato-Kale Casserole from The New York Times Cooking.
Kale Sauce Pasta from The New York Times Cooking.
Socca - a large chickpea pancake from Provence, from The New York Times Cooking.
Lemon-Garlic Kale Salad from The New York Times Cooking.
Kale Salad with Apples and Cheddar from The New York Times Cooking.
Sautéed Kale from The New York Times Cooking.
Seasoned Blanched Kale from The New York Times Cooking.
Cripsy Okra with Spicy Honey Sauce from The New York Times Cooking.
Please send us your plant-based recipes.
Strawberry Pretzel Bars from The New York Times Cooking.
Crispy Potato Kugel from The New York Times Cooking.
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