Split Pea Potato Soup: #220 of 1000 Sustainable Food Experiments

Sometimes you just want a creamy, comforting soup to soothe your spirit. This one hits the spot and happens to be plant-based too for extra happiness. Hope you enjoy it when you need a warm, loving hug! This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($6Continue reading “Split Pea Potato Soup: #220 of 1000 Sustainable Food Experiments”

Megan’s Graduation Pasta: #213 of 1000 Sustainable Food Experiments

Megan graduated from middle school this month – congrats to all the graduates everywhere who had the quarantine graduation experience! Her special request to celebrate at home was this pasta dish – a medley of pasta, garlicky tomato sauce, beans, chick peas, pepperoni, peas, basil, and plant-based parmesan. So delicious – I’m glad she requestedContinue reading “Megan’s Graduation Pasta: #213 of 1000 Sustainable Food Experiments”

Pasta with Pea Puree: #179 of 1000 Sustainable Food Experiments

Peas, mint, lemon, garlic, tahini, cumin, salt and pepper. It’s not your typical pasta sauce. If you like pesto, it has the same green creaminess, but without the strong pine nut flavor. This recipe was inspired by the Tres Green cookbook. It’s part of our 1,000 Food Experiments to create sustainable meals for our family and hopefullyContinue reading “Pasta with Pea Puree: #179 of 1000 Sustainable Food Experiments”