Mass Energize

MassEnergize

Recommended holiday recipes for a plant-rich diet



About this Action

Embrace a plant rich diet. According to Drawdown.org, “If cattle were their own nation, they would be the world’s third-largest emitter of greenhouse gases.” Over the holiday season, this may mean swapping out a beef wellington app for spanakopita, or simply opting for a hearty vegetarian soup.

Green Leaf restaurant in Framingham is a delicious option for those interested in exploring vegetarian cuisine.

“Our family is not vegetarian, but our friend, vegan chef Diana Goldman (www.beantownkitchen.com) inspired us to eat more plant-rich meals, and it has been an overwhelmingly positive experience, full of tasty, hearty meals that we all look forward to eating,” says Ellen Tohn of MassEnergize.

“In my family,” says Kaat Vander Straeten, “meat is a small portion of our diet, and it is always sourced from local farmers who raise their animals in a regenerative way: their herds actually help sequester or store carbon in the soil. If we’re going to eat meat, this is an exciting and hopeful endeavor that we can support.”

The organizers of MassEnergize have shared some of their favorite vegetarian recipes and cookbooks here.

 

Steps to Take

Staff picks!

These are some of our favorite recipes and cookbooks!

 Ellen

  • Leek Cardamom Fritters -- NY Times (here).
  • Favorite cookbook: anything from Yotam Ottolenghi

Maia

As a mother of two young kids, these hearty winter recipes come kid approved!

  • Lentil-walnut loaf from Oh She Glows (here)

“This takes some time, but is so delicious and freezes well. One loaf provides about 8 servings, enough for a family of 4 to get two meals out of it.” -Maia

  • Creamy Cauliflower Chowder from Two Peas in their Pod (here).

“We make some tweaks, but this is a family favorite! To save time, we skip the roasting and use two bags of frozen organic cauliflower sauteed with onion at the start. We also puree a can of white beans with the veggie broth for added protein. Finally, rather than cheddar cheese, we use daiya mozzarella cheese shreds ” - Maia

  • Pasta Fagioli (here)

“We amp up the veggies in this recipe, 2-3 carrots and celery stalks, and about a quarter of a bag of frozen chopped spinach. Great way to give kids the pasta they love, while getting them to eat a nice variety of vegetables.

  • Avocado toast (here)

  • Favorite cookbooks: anything by Isa Chandra Moskowitz - she just makes vegetarian meals so hearty and delicious! (here).



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