Smoked Salmon Toast

This is a quick one but so delicious! Inspired by a restaurant my friends and I went to while we were in Atlanta this past weekend. I’ve eaten it for breakfast for the past three days. So good. Smoked salmon is a sustainable food, especially if you can verify that the brand farms their salmon…

Homemade Onion Rings

Okay so this is more of a mini recipe because school and life in general is getting ahead of me at the moment. These homemade onion rings thought…GAWD they are good. So I hope y’all enjoy. I feel like cooking a store-bought plant based burger is pretty self explanatory. I mean, you’re basically just heating…

Fall Veggie Quinoa Bowl

Let’s say, hypothetically, in a weird alternate reality, you post recipes every week to your food blog that encourages people to include more plant-based meals into their diet. Last week, you posted a recipe that included some acorn squash (because a varied diet is a healthy diet) but you severely overestimated the amount of squash…

Kale and Quinoa Stuffed Acorn Squash

You cannot convince me that acorn squash aren’t the cutest things ever. And they’re really tasty! This stuffed acorn squash recipe is PACKED with plant-based protein and screams “it’s almost fall y’all”. This recipe is telling of how the simplest ingredients can be the most delicious. Also, I have not included KALE in a recipe…

Kung Pao Tofu

An American classic. I’ve been obsessed with pan-frying tofu lately. It gets really crispy and chewy on the inside. Addictive. I have also discovered an intense love of gochujang, so I paired them together to create a meal that Panda Express would be proud of. I’ve eaten this multiple times this week… Gochujang is Korean…

Broccoli Cheddar Bites

Broccoli is this deliciously versatile vegetable that is super good for you but it goes bad so fast! If you’ve been taking a peek at The Science section of Kale Eats Plants, you’ll know that food waste is a big no no when it comes to sustainability and reducing your carbon footprint. So how does…

Stuffed Portobellos

Stuffed mushroom caps have always been some of the most enjoyable of appetizer foods for me. So I said “let’s make it a whole meal”. Cause why not. This giant stuffed portobello mushroom is creamy, herby, cheesy, and yes, very filling. I used a portobello because, duh. It’s huge. I’m sure there is a way…

BBQ Tofu Sandwich

How scrumdiddilyumptious does this look?! And it tastes even better. Summer just screams barbecue and grills and indulgence. These sandwiches are easy to make and oh so tasty, you won’t even miss the real thing! ( Well you might, I’m not about to advocate that tofu tastes better than rEaL MeAT but you know, its…

Herby Chickpea Salad

I had a predicament in my mind. How doth one createth a salad as creamy and luscious as an egg salad withouteth using doth eggs? Answer: avocado, yogurt, chickpeas, and a lotta flavor in the form of herbz. She’s undeniably creamy, definitely luscious, AND sustainable as all heck. Win Win Win. I used greek yogurt…

Thai Coconut Veggie Soup

You may think that eating soup when the weather outside is literally a hundred degrees seems counterintuitive, but I promise once you try her it’ll make total sense. I actually made this recipe my freshman year of college, back when I was not eating ~sustainably~ and it turned out SO good!! I wanted to recreate…