One meatless meal a week can significantly reduce your carbon footprint

By Claudia Hackney
Co-chair, ACE Environmental Team

This project is in alignment with the Meatless Monday movement, an international campaign that encourages people to not eat meat on Mondays to improve their health and the health of the planet by lightening our carbon footprint.

Former Environmental Team Chair Julie Mark got us going, and we collected family favorite vegan or vegetarian recipes to help those who are trying to lower their carbon footprint by reducing meat, especially commercial beef and lamb, and cheese, too. FYI, vegan means “no meat or dairy,” and vegetarian generally means “no meat.”


  • Each day you leave meat off your plate, you can reduce your carbon footprint by over eight pounds, or 416 pounds of CO2 per year.
    Producing meat requires large amounts of water, land, and energy compared to plant-based foods.
  • You can save nearly 133 gallons of water with each meatless meal.
  • On average, about 40 calories of fossil fuel energy go into every calorie of beef in the U.S, compared to 2.2 calories for vegetable protein.
  • Animal agriculture generates nearly 20% of man-made greenhouse gas emissions, adding to climate change.
  • Animal agriculture is a top polluter of rivers, lakes, and wetlands in the U.S.

We’d love you to try these recipes. They have been family- and friend-tested! And consider making the change, one day a week, to no meat. It’s easy and fun to try new recipes and tempt your taste buds in a new way. We would be happy to get some of your favorite recipes as we continue this initiative. Thanks!

Family-Friendly Meatless Recipes

Briam: Eggplant and Summer Vegetables

Recipe from Rosa Jackson, Cordon Bleu chef and owner of Les Petits Farcis cooking school, Nice, France

Serves 6

Like ratatouille, briam is a personal dish that can be adapted to your liking and what spices you have on hand. You can serve it topped with crumbled feta or goat cheese, or alongside meat. Do not be alarmed at the amount of olive oil. Trust Rosa Jackson, a very talented chef and teacher from Nice, France, it is necessary. — Bev George


2 large ripe tomatoes (about 1 lb)
2 large or 4 medium potatoes (about 1 lb)
2 medium zucchini (about 1 lb)
1 large or 2 medium eggplants (about 1 lb)
1 red onion
2 cups cherry tomatoes (about 1 lb)
2 cloves garlic
4 sprigs fresh marjoram, leaves only (optional)
2 sprigs fresh rosemary, leaves only (optional)
2 tsp dried oregano
3/4 cup EVOO – seems like a lot but use it all!
Sea salt and freshly ground pepper to taste


Preheat oven to 400℉.

Slice the tomatoes, zucchini, eggplant, potatoes, and onion about 1/4-inch thick.

Cut the cherry tomatoes in half and thinly slice the garlic.

In a large baking dish or roasting pan ~13 x 11 inches, lay out the tomato slices to cover the bottom of the dish and season with salt, pepper, oregano, and 1/4 of the marjoram and rosemary.

Repeat with the potato, zucchini, and eggplant, seasoning each layer with salt, pepper, and herbs.

Top with cherry tomatoes, then the onion and garlic.

Drizzle the EVOO over the vegetables and cover tightly with aluminum foil. Roast for 1 hour.

After 1 hour, remove foil and give the pan of veggies a gentle stir. Return to oven for another 30 minutes and cook, this time uncovered to reduce the juices and brown the tops of the veggies.

Serve warm but NOT boiling hot. Optional topping – crumbled feta or goat cheese.

Grilled Cheese and Eggplant Sandwiches

These sandwiches provide a delicious, filling meatless meal, perfect for a summer supper. — Bev George

Recipe for June, 2021 from Rosa Jackson, Cordon Bleu chef and owner of Les Petits Farcis cooking school, Nice, France

Makes 2 sandwiches (serves 2)

If you cannot find smoked scamorza cheese, you could try using a plain scamorza sprinkled with smoked paprika. You could also use parmesan cheese if you want more of a traditional eggplant parmesan taste with the sandwich. I used the plain scamorza sprinkled with smoked paprika – and it was delicious.


4 slices fig bread, whole grain rustic loaf, or walnut-cranberry bread, 2 slices per sandwich
1 medium eggplant
~1/4 cup EVOO (Extra Virgin Olive Oil) to grill eggplant and brush on both sides of bread slices
Zaatar spice mix (Available at Penzey’s, this Middle Eastern spice mix contains sumac berries, toasted sesame seeds, coriander, thyme, and cumin)
8 slices smoked or plain scamorza cheese, a firm mozzarella
1-2 tomatoes
Fresh basil leaves
Fresh oregano (optional)
Fine sea salt and fresh ground black pepper


Slice the eggplant 1/4 inch thick and brush with EVOO on both sides and sprinkle with Zaatar seasoning. Set aside.

Slice tomatoes 1/4 inch thick and slice scamorza mozzarella 1/4 inch thick also. Set aside.

Brush bread slices with EVOO on both sides and set aside.

Grill the eggplant in a nonstick pan brushed lightly with EVOO, heated to medium heat, turning slices after 3-4 minutes when slices are softened. Set aside when done. Do not burn, but eggplant slices should be a rich golden brown on both sides.

Assemble sandwiches by layering the cheese, eggplant, tomato, basil, and oregano leaves, Salt and pepper to taste. Top with second slice of bread with EVOO on both sides.

Heat nonstick pan over medium heat, brush pan with more EVOO. Lay sandwiches in pan and grill for about 3-4 minutes per side, turning once. Do not burn but grill to a rich nutty brown color.

Remove from heat and slice in half to plate. Serve with a green side salad.

Crustless Spinach Pie

Growing kids will love this recipe courtesy of my neighbor. Ridiculously easy, too. — Julie Mark


10 oz. frozen chopped spinach
4 tbsp. butter or margarine, melted
3 tbsp. flour
3 eggs, slightly beaten
1/2 c. grated mozzarella cheese
8 oz. cottage cheese
1/8 tsp. pepper


Thaw and drain spinach.

Combine all ingredients and mix well.

Spoon into a greased pie plate.

Bake at 350℉ for 30 minutes.

Black-Eyed Pea Cakes with Corn Salsa

You could substitute black beans or Great Northern beans for the black-eyed peas.


1 (15.5 oz.) cans unsalted black-eyed peas, rinsed, drained and divided
½ cup whole-wheat panko (or regular if you can’t find whole-wheat)
¼ cup thinly sliced green onions, divided
¾ teaspoon kosher salt, divided
1/8 teaspoon ground red pepper (didn’t have it, skipped)
2 large eggs, lightly beaten
2 tablespoons olive oil, divided
1 cup fresh or frozen corn kernels, thawed (this is the step I usually forget!!)
½ cup halved cherry tomatoes
1-1/2 tablespoons sherry vinegar
1 tablespoon chopped fresh flat-leaf parsley
¼ teaspoon freshly ground black pepper


Place ½ cup peas in a bowl; set aside. Place remaining peas in a food processor; pulse until coarsely mashed. Combine mashed peas, panko, 3 tablespoons onions, ½ teaspoon salt, red pepper, and eggs in a bowl. Divide and shape pea mixture into 8 (3-inch) patties.

Heat 1 tablespoon oil in a large non-stick skillet over medium. Add 4 patties to pan; cook 5 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and 4 patties.

Increase heat to medium-high. Add corn to pan; cook 2 minutes. Place corn in a bowl; let stand 5 minutes.

Add reserved ½ cup peas, remaining 1 tablespoon onions, remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients to corn, stirring to combine. Spoon evenly over cakes.
Serves 4 (serving size is two cakes and about 1/3 cup corn mixture.

From Cooking Light, September 2016

Caldo Verde With Mushrooms

This version of the traditional Portuguese soup uses mushrooms coated in smoked paprika for meaty flavor, instead of the typical smoked sausage. Makes 6 servings, about 11 cups.


1/4 cup olive oil
10 ounces white button mushrooms, cleaned, trimmed, and sliced
1 1/2 teaspoons Spanish smoked paprika (pimenton)
Pinch ground cayenne pepper
1 teaspoon kosher salt
1 large onion, diced
2 cloves garlic, minced
2 pounds russet potatoes (3 large), peeled and diced
7 cups no-salt-added chicken or vegetable broth
8 ounces kale (1 small bunch, stems removed), leaves very thinly sliced
1/2 teaspoon freshly ground black pepper


Heat half the oil in a large pot over medium-high heat. Once the oil shimmers, add the mushrooms and cook for about 12 minutes, stirring occasionally, until they have released their moisture and become well browned. Remove from the heat just long enough to stir in the smoked paprika, cayenne pepper and 1/4 teaspoon of the salt, then transfer the mushrooms to a plate.

Return the pot to medium-high heat. Add the remaining oil and the onion; cook for 3 to 5 minutes, stirring occasionally, until the onion has softened. Stir in the garlic and cook for 30 seconds.

Add the diced potatoes and broth; once the mixture begins to boil, reduce the heat to medium-low and cook, uncovered, for 20 minutes or until the potatoes are tender.
Add about three-quarters of the kale and cook for about 3 minutes, or until it is wilted yet still a vibrant green. Puree with a stick (immersion) blender directly in the pot, or in batches in a regular blender (center knob of the lid removed and covered with paper towel) until smooth, with small flecks of kale. (If you wish, reserve a few pieces of potato before pureeing, and add them to the finished soup.)

Increase the heat to medium; once the pureed soup begins to boil, stir in the remaining kale, the cooked mushrooms, the remaining 3/4 teaspoon salt and the black pepper. Cook for about 3 minutes, until that kale is wilted.

Serve hot.

From nutritionist and cookbook author Ellie Krieger.

Copper Pennies Carrot Salad – Vegan and


Serves 6-8

Judy Harris, my neighbor in Atlanta, gave me this recipe about 45 years ago. It’s a delicious summer side dish, easy and safe to pack for a picnic too (no mayo). Best if prepared one day ahead to allow time for the flavors to meld. — Bev George


2 lbs fresh carrots, peeled and sliced into discs, 1/8-inch thick
2 stalks celery, chopped
1 large green bell pepper, chopped
1 large sweet onion, peeled and chopped (Vidalia or red onion)
1 11-oz can condensed tomato soup
1/2 cup canola or other vegetable oil
2/3 cup distilled white vinegar
2/3 cup white sugar
1 tsp prepared mustard
1 tsp Worcestershire sauce
Fresh ground pepper
1 Tbsp fresh basil, chopped
sliced black Kalamata olives


Bring a pot of water to boil (enough to cover sliced carrots). Add carrots and boil just until tender (5-8 minutes). Do not overcook. Drain well and cover with cold water to stop cooking.

Drain when cool.

In a large mixing bowl combine the celery, bell pepper, carrots and onion.

In a medium saucepan, bring tomato soup, oil, vinegar, and sugar to a boil. Stir well while heating. Remove from heat and let cool 15-20 minutes.

Add basil, olives, mustard, Worcestershire sauce, and black pepper to cooled tomato soup mixture. Pour tomato soup mixture over the carrots, pepper, celery & onions. Stir gently to mix and coat veggies well. Cover and marinate overnight in refrigerator.

Serve cold using a slotted spoon.

Cowboy Caviar – Vegan

Makes about 8 cups without the avocados. Prep time: 30 min

Here’s one my friends love for July 4th barbecues. It’s vegan cowboy caviar (black bean, pepper, and corn salsa). This is a double recipe because people will gladly take any leftover home! —Julie Mark


½ c. lime juice
4 tbsp honey
1 tsp cumin
1 tsp salt
1 tsp pepper
6 tbsp oil (canola)
4 cloves garlic, minced or pressed
1 medium onion (white, preferably)
1 c sliced black olives
1 red bell pepper small, diced
1 green bell pepper small, diced
4 seeded jalapeño peppers, diced
2, 15 oz. cans corn
2, 15 oz. cans black beans, rinsed and drained
4 avocados diced (optional)
1 c cilantro


Mix the first seven ingredients for the sauce in a large bowl. Add the olives, onions, peppers, corn, and beans. Mix well. If planning to serve right away, gently fold in the avocados and cilantro. Otherwise, just mix in the cilantro. Without the avocado, this lasts for days and tastes better after sitting overnight.

Serve with non-GMO (organic) corn tortilla chips.

Eggplant Parmesan

This is a recipe I found in the New York Times Natural  Foods Cookbook after having it in a restaurant. I changed it a bit to make it easier with fewer ingredients, but it’s just as good.  Zucchini can be used instead of eggplant, but I’ve never tried it. —Joyce Trier


2 medium eggplant
Large can tomato purée
1 tsp garlic powder
1 tsp paprika
1/2 tsp pepper
1/2 tsp basil (or more to taste)
8 oz sliced mozzarella cheese
1/2 C. grated Parmesan cheese
Salt (optional)


Cut eggplant in 1/4 inch slices and boil in salted water 10 min. Combine tomato purée with all but cheeses. In a dish, layer eggplant, mozzarella, and tomato. Top with Parmesan cheese. Bake 350 for 30 minutes.

Gigantes Plaki/Baked Giant Beans (Greek Recipe) – Vegan

I always add a lot of carrot disks to this, 3 or 4 carrots, and often add 1/2 of a cabbage, cut in 1 inch squares or triangles. If you do add a lot of extra veggies, you’ll need to add an extra cup of water and bake 3/4 hr longer. — Julie Mark


1 pound dried beans (gigantes or large lima beans)
1 1/2 cups chopped onion (approx. 2 medium onions)
1/3 cup chopped garlic
1 cup chopped celery (approx. 2-3 stalks)
3/4 cup chopped fresh parsley
1/3 cup chopped fresh mint
1 tbsp crushed, dried oregano
1 tbsp salt
2 tsp fresh ground black pepper
1 cup Greek olive oil
2 cups crushed tomatoes
2 cups reserved cooking water from beans
1 cup water, room temperature


Soak dried beans overnight or at least 7 hours. Boil for 50 minutes and RESERVE 2 cups of cooking liquid before draining beans.

Saute chopped onions and celery in olive oil over medium low heat until tender. Add garlic and cook for a few minutes until soft. Add herbs and spices, mix to combine completely and cook for just a minute to combine flavor oils.

Add chopped tomatoes, stir to combine and cook for 5 minutes. Add reserved bean cooking liquid and bring sauce up to a boil.  Remove from heat and set aside until ready to bake the beans.

Layer cooked gigantes beans evenly in 9×13 baking pan and pour sauce over top. Add 1 cup room temperature water and bake, uncovered, for 2 hours in 350 degree oven. Stir approximately every half hour or so.

Allow baked beans to rest for about 15-30 minutes before serving. Serve with crusty bread and a glass of buttery white wine for a most wonderful, traditional meal.

Grilled Broccoli 

From Sam Sifton, NY Times Cooking, 4 servings Time: 30 minutes

We had the grilled broccoli tonight. It was really tasty and quite easy. I had bought broccoli florets ready to go from Trader Joe’s or Casey’s, so prep time was zip! —Bev George


3 Tbsp tamari or soy sauce (Tamari is gluten-free, soy sauce is not GF, but they taste about the same)
3 Tbsp aged balsamic vinegar
1 Tbsp extra-virgin olive oil
1 head broccoli, approx. 2 lbs, cored and cut into 1-inch florets
1 Tbsp finely chopped parsley
fresh ground black pepper
sea salt to taste when ready to serve
optional: dried pepper flakes added to soy-balsamic mixture before tossing and grilling


Set a gas grill to high, or build a fire in your grill, leaving about 1/3 of grill free of coals.

In a large bowl, whisk together the tamari or soy sauce with the balsamic vinegar. Add the olive oil while whisking vigorously. Add the broccoli florets and toss to coat.

Place a grill basket on the grill to heat, and then add broccoli florets. Grill, tossing frequently until florets are crisp and brown at the edges and tender inside with a little crisp bite still in them; about 10-12 minutes.

Transfer the cooked broccoli to a platter, drizzle with a little more EVOO, sprinkle with parsley and salt to taste.

NOTE: If a grill is not available, use your oven broiler or stove-top using a cast iron skillet. If you use your oven broiler, think of it like an upside-down grill. You’ll have to open the oven door several times to stir the florets around a bit, but it’s worth the effort.

Herbed Lentils and Rice

4 Servings | 15 Mins Prep Time | 2 Hours Total Time


2 2/3 c veggie broth or bouillon
¾ c dry lentils
¾ c chopped onion
½ c brown rice or barley
¼ c dry white wine
½ t dried, crushed basil
¼ t salt
¼ t dried, crushed oregano
¼ t dried, crushed thyme
1/8 t garlic powder
4 oz. grated Swiss cheese


Combine broth, lentils, onion, wine, uncooked rice (or barley) and seasonings. Stir half of the cheese into the lentil mixture. Turn into an ungreased 1 ½ quart casserole. Bake, covered, in a 350° oven for 1 ½ to 2 hours or until lentils and rice are done, stirring twice. Uncover casserole and top with remaining cheese. Bake 2 to 3 minutes more until the cheese is melted.

Makes four servings.


I tried this recipe in a restaurant too and enjoyed it, so I checked a cookbook but again made some substitutions. I use mozzarella and ricotta cheese and have many complements from dinner guests. — Joyce Trier


12 manicotti shells
2 lbs ricotta or cottage cheese
1/4 lb. mozzarella cheese shredded
1/2 c. Romano or Parmesan grated
2 eggs, slightly beaten
1/3 c. chopped parsley
1/2 tsp. salt
2 pint jars spaghetti sauce (any kind)


Mix thoroughly cheeses, eggs, parsley, salt. Add 1 T. salt to 6 quarts boiling water. Add 6 manicotti shells, one at a time so water keeps boiling. Cook uncovered, stirring occasionally until almost tender, 3 minutes or so. Drain but don’t rinse. Repeat. Heat spaghetti sauce, add 1 cup water, pour half into bottom of baking dish. Fill manicotti shells with cheese. Arrange in dish in single layer with space between. Top with rest of sauce, covering manicotti completely. Bake 400 degrees 25 minutes, sprinkle with grated Parmesan and serve.

Mom’s Polenta with Rice and Beans- Vegan

This delicious recipe is from The China Study Cookbook, by Leanne Campbell, Ph.D. I highly recommend this entire cookbook. All recipes are vegan. I prepared this dish for my wine-tasting group, 3 of the 16 of us are vegetarian, and everyone loved it! —Barb F.


2 cups water
1 cup short-grain brown rice
3/4 cup dry polenta
1 (15.5 oz.) can black beans, drained & rinsed
1/4 tsp. sea salt
1 cup salsa
1 small onion, diced
2 avocados
3 cloves garlic, minced
1/2 tsp. lemon juice
1 (14.5 oz.) can diced tomatoes
1/4 tsp. garlic powder
2 cups vegetable broth
Sea salt to taste
1 Tbs. chili powder


Place 2 cups water, polenta, and salt in a medium saucepan. Bring to a boil and cook for 10-12 minutes, or until polenta pulls away from the sides of the pan. Transfer to large pie, or quiche, dish and spread over bottom and up sides. Set aside.

Place onion, garlic, tomatoes, broth, chili powder and rice in a pot, and cook until all liquid is gone and rice is tender (about 45 minutes).

Stir black beans into rice. Spread rice-bean mixture on top of polenta.

Spread salsa on top of rice mixture.

Bake at 350 degrees F for 30 minutes.

Remove from oven and set aside for 5-10 minutes.

Mash avocado and toss with lemon juice and garlic powder. Salt to taste.

Spoon mashed avocado on top of each slice, and enjoy!!

Quick Summer Squash and Bell Pepper Gratin

You can also use an oven-proof or cast-iron skillet: sauté the peppers and build the gratin in the pan, and transfer to the oven. Another tip: you could use sliced tomatoes in between the onion mixture and the squash and bake a few minutes longer.


2 tablespoons olive oil, divided
1 cup thinly sliced vertically sliced onion
1 cup sliced orange bell pepper
1 large garlic clove, minced
¼ cup dry white wine (I used water)
3/8 teaspoon kosher salt
3/8 teaspoon black pepper
1-1/2 cups thinly sliced zucchini
1-1/2 cups thinly sliced yellow squash
2-1/2 ounces whole-wheat bread (I used what I had, one “heel” of Brownberry HealthNut Bread)
1 tablespoon chopped fresh parsley
1 ounce Parmesan cheese, grated (about ¼ cup)
1 tablespoon sherry vinegar ( I didn’t do this but it might be awesome)


Preheat oven to 450 degrees.

Heat a skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Add onion, bell pepper and garlic to pan; sauté 4 minutes. Add wine, salt, and black pepper; cook 1 minute. Spread onion mixture in bottom of shallow 2-quart broiler-proof baking dish. Arrange zucchini and squash slices in a single layer over onion mixture.

Place bread in a mini food processor; pulse until coarsely ground. Combine remaining 1 tablespoon olive oil, breadcrumbs, oregano and cheese in a bowl; sprinkle over squash mixture.

Bake at 450 for 8 minutes. Preheat broiler to high (do not remove dish from oven). Broil 2 minutes or until browned. Drizzle with vinegar.

Serves 6 – serving size is ½ cup. Calories 123; fat 6.6g (sat. 1.6g, mono 3.8g, poly 1g); protein 5g; carb 0g; fiber 2g; sugars 4g; chol. 4g; iron 1mg; sodium 247mg; calcium 84mg

Sweet Potato and White Bean Soup

This can easily become vegetarian by subbing vegetable broth for chicken broth. I first tried it because I had the main ingredients and had never cooked with cannellini beans before. It came out pretty good, so I was not concerned about sharing it with folks from church on our Meal Train in which you make a meal for someone who needs one. Good reviews so far! —Claudia Hackney


1/4 cup water
2 lbs sweet potatoes, cut lengthwise into quarters
2 tsp butter
1 cup chopped red onion
1 Tbsp chopped fresh sage (or 1 tsp dried sage)
5 garlic cloves, minced (I used a scant 4 from the jarred kind)
2 cups unsalted chicken stock or broth
1 cup canned unsalted cannellini beans, rinsed and drained
1 cup 2% reduced-fat milk (I used my fat free, it’s all I had)
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper, divided
Garnish: 1 cup diced apple and 1/4 cup plain 2% reduced fat Greek yogurt (a dollop per serving)


Place 1/4 cup of water and potatoes in a microwave-safe 8-inch square baking dish. Cover with plastic wrap; pierce wrap 3 or 4 times with a fork. Microwave a HIGH for 15 minutes or until potatoes are very tender. Remove plastic wrap and cool.

Melt butter in a large Dutch oven over medium heat. Add onion, sage, and garlic. Cook 7 minutes or until tender. stirring occasionally. Add stock (or broth) bring to a simmer.

Remove potato skins and discard. Place potatoes, stock mixture, beans, milk, salt and 1/4 teaspoon pepper in a blender. Remove the center piece of blender lid to allow steam to escape; secure blender lid on blender and cover with clean towel; process until smooth. Return pureed soup to pan over medium heat; cook 4 to 5 minutes or until thoroughly heated.

Divide soup into 4 bowls, topping each serving with 1/4 cup apple and 1 tablespoon of yogurt. Sprinkle evenly with remaining 1/4 teaspoon of pepper.

Calories:  354, Fat: 4.2 grams, Protein: 14 grams, Carb: 68 grams, Fiber: 11 grams, Sugars: 19 grams, Cholesterol: 11mg, Iron 3 mg, Sodium: 623 mg, Calcium: 203 mg

Vegetarian Lasagna

I found this recipe in an Italian cook book, but found it was as good using Ragu or other brand of spaghetti sauce instead of the tomato sauce, tomato paste, and the spices. When all of my grandkids come for dinner, this is the only thing they all will eat! —Joyce Trier


4  oz. wide noodles – not lasagna noodles
1/4 lb. mozzarella cheese sliced or shredded
2 T. Olive oil
1/2 onion, chopped
16 oz. tomato sauce or purée
28 oz. canned or fresh tomatoes cut up
1 tsp. sugar
Basil, oregano and parsley to taste
2 cloves garlic crushed
Salt and pepper to taste
Parmesan cheese


Layer in casserole dish the cooked noodles, mozzarella cheese, tomato sauce, herbs and onion sautéed in olive oil added. Sprinkle with Parmesan cheese. Bake at 350 degrees 30 minutes or until browned and bubbly around edges.

Delicious Creamy Vegetarian Lasagna

Prep Time: 30 minutes Cook time: 55 min. Plus 10 min. Serves: 9


2 T extra virgin olive oil
2 garlic cloves, pressed
2 c. carrots, thinly sliced
2 c. zucchini, thinly sliced
8 oz. mushrooms, sliced
3/4 tsp. dried thyme leaves
1/4 tsp. pepper
1 (14.5 oz. can) Italian-seasoned diced tomatoes, drained
1 (15 oz.) container part-skim ricotta cheese
1 egg
1/4 c. freshly grated Parmesan cheese
1 (16 oz.) jar Alfredo sauce
3/4 c. milk
10 uncooked lasagna noodles
3 c. shredded mozzarella cheese

Serve with additional Parmesan cheese and crusty bread


Preheat oven to 350-degrees.

In a large skillet, heat oil over medium heat.

Add garlic, carrots, zucchini, mushrooms, thyme and pepper. Cook, stirring occasionally, until the vegetables are tender, about 7 minutes.

Remove from heat. Add tomatoes. Set aside
In a large bowl, combine ricotta cheese and egg. Add Parmesan, mix well, and set aside.

In a small bowl, combine Alfredo sauce and milk. Mix well. Spread 3/4 c. of the Alfredo mixture on the bottom of a 9 x 13 baking dish. Top with 5 uncooked lasagna noodles, pressing the noodles into the sauce. Spread half of the ricotta mixture over the noodles. Top with half of the vegetable mixture. Sprinkle with half of the mozzarella cheese. Repeat layers, starting with 3/4 c. of the Alfredo sauce.

After layering, pour the remaining sauce over the top of the lasagna.

Cover the baking dish with foil, and bake at 350-degrees for 55 minutes.

Remove the foil, and bake for an additional 10 minutes.

Remove from oven and let stand for 10 minutes.

Doris’s Bean Salad-Vegan

This was given to me by my mother, who got it from my aunt. Since I like fewer ingredients, I leave some out, like the green and yellow beans, the green pepper and the onion, but I do sometimes add frozen lima beans. You can add or subtract any of the ingredients, except of course the sugar, oil and vinegar. Keeps well in the refrigerator for 2 or 3 weeks.  Enjoy!     —Joyce Trier


1 can green beans
1 can yellow beans
1 can red kidney beans
1 can chick peas
1 green pepper, cut in rings
1 onion, cut in rings
1/2 cup sugar or to taste
1/3 cup cooking oil (I use canola oil)
1/2 cup vinegar
1/2 tsp. salt (I omit)
1/4 tsp. pepper or to taste


Drain all beans.  Mix all ingredients together and marinate in the refrigerator.

Lentil Tacos-Vegan

From Kathy Franke

1 c green lentils
4 c vegetable stock
½ c diced onion
¼ c sun-dried tomatoes
1 T cumin
1 T paprika
1 T chili powder
2 T tomato paste
1 T olive oil


Sauté onion in olive oil, add spices, tomato paste and sun-dried tomatoes. Mix well. Stir in lentils and vegetable stock. Cook 25-30 minutes until lentils are tender and sauce has thickened. Serve on heated corn tortillas with toppings: cilantro, sliced avocado, additional chopped onion, salsa, and shredded cabbage.

Pasta con Ceci-Vegan

Serves 2

A lovely vegan Italian dinner for two that is quick and easy! Do not skimp on the olive oil!  — Tracey Sherman-Falcon


4 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, peeled and smashed
3 tablespoons good tomato paste
1 teaspoon kosher salt, or more to taste
1 1/2 cup cooked chickpeas (or one 15-ounce can, drained and rinsed)
1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)
2 cups boiling water
Crushed red pepper flakes, for serving


In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.

Ratatouille in the Crock Pot

I have made this for years! I make it in the summer when zucchini, eggplant and peppers are aplenty and freeze to enjoy in the winter. This can be eaten over pasta, rice, crusty Italian bread or put on a pizza crust and topped with mozzarella and ate as a decadent pizza. Yum!  — Tracey Sherman-Falcon


2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1⁄2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1⁄2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1⁄4 cup olive oil
red pepper flakes, to spice it up


Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.

Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.

Dot with half of the tomato paste.

Repeat layering process with remaining vegetables, spices and tomato paste.

Drizzle with olive oil.

Cover and cook on LOW for 7 to 9 hours.

Place in serving bowl and sprinkle with freshly grated Parmesan cheese.

Refrigerate to store.

May freeze up to 6 weeks.

Slow Cooker Black Bean-Butternut Squash-Quinoa Chili

This is a recipe I have made several times on stove top and crockpot! It has been a hit at chili suppers. It’s very thick, but can be thinned by adding water at the end, to the consistency of your liking. I have not made the tofu cream. Enjoy!  — Tracey Sherman-Falcon


For the chili:

2 teaspoons olive oil
1 large white or yellow onion, diced
2 stalks celery, diced
3 cloves garlic, diced
2 tablespoons tomato paste
1½ tablespoons chipotle en adobo (about 1 pepper and juices), finely chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon smoked paprika
½ teaspoon cinnamon
¾ teaspoon salt (or to taste)
Pinch cayenne pepper (to taste)
3 cups low sodium vegetable broth or water
3 cups cooked black beans (or 2 cans, drained and rinsed)
1 – 1¼ pounds peeled, cubed butternut squash (about 1 small squash)
1 (14 or 15-ounce) can fire-roasted, diced tomatoes (don’t drain)
1 cup dry quinoa, rinsed under running water in a fine sieve for about a minute

Optional toppings: tofu sour cream (below), chopped green or red onions, chopped parsley, chopped cilantro, avocado slices, guacamole, and hot sauce

For the tofu sour cream:

8 ounces silken tofu
2 tablespoons lime juice
2 teaspoons rice vinegar or white wine vinegar
¾ teaspoon salt


To make the tofu sour cream, simply place all ingredients in a blender or a food processor and blend till smooth.

For the most flavorful chili results, heat the olive oil in a large sauté pan over medium heat. Add the onions and celery and a pinch of salt, to get the onions sweating. Sauté for about 5 minutes, or until the onions are soft and clear. Add the garlic and cook for about 1 minute, stirring frequently. Add ¼ cup water, the tomato paste, the chipotle en adobo, the chili powder, cumin, coriander, smoked paprika, cinnamon, salt, and cayenne. Allow it to cook for one more minute, stirring to incorporate all of the ingredients.

Add the broth, black beans, squash, diced tomatoes and their juices, and quinoa to your slow cooker. Add the cooked onion, garlic, and spice mixture. Stir everything to combine well. Cook on low heat for 6 hours. Before serving, give the chili a good stir and add some additional vegetable broth if you’d like it to be less thick. Taste, adjust seasonings, and serve with toppings of choice.

Alternately, you can simply add all of the ingredients to the slow cooker and cook for 6 hours on low. If you have the time, browning the onions and garlic will give you most flavor. See note for stovetop option.


Leftovers will keep in an airtight container in the fridge for up to five days and can be frozen for up to one month.

To prepare on the stovetop, follow step 1 of the instructions, using a large soup pot instead of a sauté pan as your cooking vessel. Add the broth, black beans, squash, diced tomatoes and their juices, and quinoa to the pot. Bring the mixture to a boil, reduce to a simmer, and simmer for 35-40 minutes, or until the quinoa has cooked and all of the squash is very tender. Add some extra broth or water if the chili becomes too thick for your taste. Adjust seasonings and serve with toppings of choice.

And finally this NY Times graphic article can be a further guide to food choices in the era of climate change. 

Every food choice leaves its carbon dioxide footprint in the atmosphere by the time it reaches the table.