Comforting Rice Pudding: #152 of 1000 Sustainable Food Experiments

When there’s leftover rice around, we like to turn it into a comforting bowl of creamy, vanilla-y, raisin-y goodness. The egg gives it extra creaminess but you could leave it out for a completely plant-based dish. You can enjoy this for breakfast or dessert – it’s like a warm hug. This is part of our 1,000Continue reading “Comforting Rice Pudding: #152 of 1000 Sustainable Food Experiments”

Baked Falafels with Cucumber Tomato Salad : #116 of 1000 Sustainable Food Experiments

Falafels are a plant-based street food from the Middle East. It’s made from ground up chickpeas (garbanzo beans), fava beans, and spices like parsley, garlic, cumin, and coriander. I couldn’t find any raw garbanzo beans to grind up, so we used a falafel mix. They’re traditionally deep-fried, but they tasted delicious baked! This is partContinue reading “Baked Falafels with Cucumber Tomato Salad : #116 of 1000 Sustainable Food Experiments”

Green Peas and Ham Risotto: #87 of 1000 Sustainable Food Experiments

Instead of green eggs and ham (that’s another recipe to come for avocado scrambled eggs), how about green peas and ham? This risotto uses a mix of blended and whole peas to create the vibrant color and luxurious taste. I hope you try this for lunch or dinner sometime, it’s a treat! This is partContinue reading “Green Peas and Ham Risotto: #87 of 1000 Sustainable Food Experiments”

Salmon Donburi Rice Bowl: #62 of 1000 Sustainable Food Experiments

My kids love Japanese food. Sushi, chicken teriyaki, bento boxes, rice bowls, you name it. The rice bowl (also knows as donburi) is actually very versatile – you put rice at the bottom, and whatever protein and vegetables you like on top. Here we grilled some marinated salmon and paired it with teriyaki greens. ThisContinue reading “Salmon Donburi Rice Bowl: #62 of 1000 Sustainable Food Experiments”

Turkey Chili with Zucchini: #54 of 1000 Sustainable Food Experiments

We used to have a game when I was a kid: if you could have one last meal before you died, what would it be? My answer was always a bowl of homemade chili. It’s still one of my favorite dinners on a day that’s either cold outside or needs cheering up inside.  This isContinue reading “Turkey Chili with Zucchini: #54 of 1000 Sustainable Food Experiments”

Dilled Rice and Beans: #31 of 1000 Sustainable Food Experiments

If you have leftover rice, this is the quickest, one-step dinner in the world. It’s also very comforting and nourishing. We like to have it with some veggies on the side, either a salad or just some peas and corn for the kids. This is part of our 1,000 Food Experiments to create sustainable meals for ourContinue reading “Dilled Rice and Beans: #31 of 1000 Sustainable Food Experiments”

German Cabbage Rolls: #26 of 1000 Sustainable Food Experiments

If you’re looking for comfort food in Germany or Russia, you might come across this dish of cabbage, beef, rice, onions, and tomato. I know it from the Mennonite tradition in Canada, as the first dish Tim’s grandmother made for me. It is also fantastic as leftovers, so I make a big tray and itContinue reading “German Cabbage Rolls: #26 of 1000 Sustainable Food Experiments”

Onigiri Rice Balls: #6 of 1000 Sustainable Food Experiments

Part of a complete Japanese bento box is a beautiful onigiri, or rice ball. It can be filled with salmon or vegetables, dipped in sesame seeds, or just wrapped in seaweed. Kind of like a sandwich to bring to school or work, but with rice instead of bread. This is part of our 1,000 Food Experiments toContinue reading “Onigiri Rice Balls: #6 of 1000 Sustainable Food Experiments”