One Planet Diet
Recipes for a One Planet Lifestyle from Across the Globe

To make it easy for you to live a one planet lifestyle, we offer a sampling of recipes from many international cuisines.


Recipe: Hungarian Gulash

Summary: This is the vegetarian version of the original famous Hungarian soup.

Ingredients

  •  2 tablespoon Canola oil
  • ¼ cup chopped onion 
  • 2 cloves garlic, minced
  • 4 medium size potatoes, peeled, cut into chunks
  • 3 carrots, peeled and sliced
  • 1/3 cup chopped celery
  • 2 tomatoes, diced
  • 1 bell pepper, diced
  • 1 tablespoon sweet paprika powder
  •  bunch fresh parsley, chopped
  • 1 teaspoon marjoram
  • 1 teaspoon basil
  • salt, pepper 
  • hot crashed red pepper(optional)
  • 2 cups TVP chunks

Instructions

  1.  Heat oil in a soup pot.
  2. Add onion and sauté until golden.
  3. Add tomato, bell pepper, sauté 2-3 minutes.
  4.  Add sweet paprika powder and stir.
  5. Add TVP chunks, potatoes, carrots and celery.
  6. Add 4-5 cups water (it depends, how thick you like it) stir and bring to boil.
  7. Cover with lid and simmer gently for about 20 minutes..
  8. Season with pepper and hot pepper (optional).

Directions for TVP

  1. Soak TVP chunks in lukewarm water for 20 minutes.
  2. Season with marjoram and basil.
  3. Remove from water and add to soup.

 

Diet type: Vegetarian

Meal type: dinner

Culinary tradition: Hungarian

 Recipe submitted by Maria Lederer.

Microformatting by hRecipe.

December 9th, 2009 | Category: Hungarian | Comments are closed

Recipe: Black Bean Vegetable Chili

Summary: The fresh flavors of dill and cilantro add to an American classic

Ingredients

  • 1 medium eggplant, cut into 1/2″ cubes
  • 2 zucchini, quartered and sliced into 1/2 inch slices
  • 1 medium onion, peeled and chopped
  • 2 bell peppers of mixed color choice, coarsely chopped
  • 4 cloves garlic, minced
  • 4 tablespoons coconut or olive oil
  • 2 tomatoes, coarsely chopped
  • 1 cup vegetable broth
  • 1 cup chopped cilantro
  • 1/2 cup fresh basil leaves, slivered
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • salt to taste
  • 1 small can (15.5 oz) black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels
  • 1 small lemon, juiced
  • 1/2 cup chopped fresh dill
  • 3 scallions, thinly sliced (garnish)

Instructions

  1. Heat 2 tablespoons oil in a large casserole. Saute onions, zucchini, bell peppers, and garlic until just tender (about 10 minutes).
  2. Place remaining oil in a large skillet. Over medium heat, cook eggplant until just tender – about 10 minutes. Remove with slotted spoon to casserole.
  3. Add to casserole tomatoes, broth, 1/2 cup cilantro, basil and spices. Cook over low heat for 30 minutes, stirring occasionally.
  4. Add black beans, corn, dill, and lemon juice. Cook an additional 15 minutes.
  5. Adjust seasonings and stir in remaining 1/2 cup cilantro.
  6. Serve hot, garnished with scallions.

Cooking time (duration): 70 minutes

Diet type: Vegan

Meal type: dinner

Culinary tradition: USA (Southwestern)

My rating: 5.0 stars
*****

 

October 15th, 2009 | Category: American | Comments are closed

Recipe: Black Bean Vegetable Wraps

Summary: Easy to prepare dinner in the Southwest tradition.

Ingredients

  • 4 (10 inch) spinach wraps
  • 1 small can (15.5 oz.) black beans, rinsed and drained
  • 2 tablespoons coconut or olive oil
  • 1 small onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1/4 cup frozen corn kernels, thawed
  • 1 avocado, chopped
  • 1 teaspoon minced garlic
  • 3 tablespoons chopped cilantro
  • 1 teaspoon minced jalapeno peppers

Instructions

  1. Wrap spinach wraps in foil and place in oven heated to 350 degrees. Bake for 15 minutes or until heated through.
  2. While wraps warm, heat oil in a medium sized skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Add beans and corn into skillet and cook 3 minutes, stirring.
  3. Remove from heat, add avocado and cilantro and mix. Spoon mixture evenly down center of warmed wrap and roll up. Serve immediately.

 

Cooking time (duration): 20 minutes

Diet type: Vegan

Meal type: dinner

Culinary tradition: USA (Southwestern)

My rating: 4.0 stars
****

October 15th, 2009 | Category: American | Comments are closed

Recipe: Moroccan Vegetable Tagine

Summary: Hearty Moroccan stew flavored with cumin and coriander

Ingredients

  • 2 tablespoons coconut or olive oil
  • 4 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1″ piece ginger root, minced
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 1 can (32 oz.) diced tomatoes
  • 1 small rutabaga, peeled and cut into 1/2 inch cubes
  • 1/2 head cauliflower, cut into flowerets
  • 1/2 bulb fennel, cut into chunks
  • vegetable stock or water as needed
  • 1/4 teaspoon crushed saffron
  • 1 cup canned chickpeas, rinsed
  • 1/2 cup pitted kalamata olives
  • 1/2 cup halved pitted prunes
  • 3 tablespoons chopped fresh parsley

Instructions

  1. In large oven proof skillet, heat oil over medium heat. Add green onions, garlic, ginger, fennel, and cook, stirring often, until onions begin to soften, about 5 minutes.
  2. Add cinnamon, coriander, cumin, paprika, salt, pepper, and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, green beans, rutabaga, cauliflower, and fennel. Add enough water to cover vegetables. Stir in saffron.
  3. Cover and bake at 350 degrees until vegetables are tender, 40 to 45 minutes.
  4. About 5 minutes before stew is done, stir in chickpeas, olives and prunes. Stir in parsley just before serving.

Cooking time (duration): 60 minutes

Diet type: Vegan

Meal type: dinner

Culinary tradition: Middle Eastern

My rating: 5.0 stars
****

October 15th, 2009 | Category: Moroccan | Comments are closed

Recipe: Peanut Noodles

Summary: High protein version of a Thai dish

Ingredients

  • 1 box quinoa linguine cooked al dente according to package directions
  • 6 scallions, thinly sliced diagonally
  • 1 red pepper, chopped
  • 1/2 bag matchstick carrots
  • 1 bag snow peas

Peanut sauce:

  • 5 tablespoons vegetable broth
  • 1/2 inch chunk ginger, peeled, and cut in half
  • 6 cloves garlic
  • 1 teaspoon hot sauce
  • 1/2 cup smooth peanut butter
  • 1/4 cup Bragg’s amino acids
  • 1 teaspoon agave nectar
  • 3 1/2 tablespoons Worcestershire sauce
  • 3 tablespoons sesame oil

Instructions

  1. In a food processor or blender, finely chop the ginger and garlic. Add the remaining sauce ingredients and process until smooth.
  2. In a stir fry pan, sauté the vegetables until just starting to soften but still sligthly crisp.
  3. In a large pot over medium low heat, add the pasta, vegetables and sauce, and stir well to combine.
  4. Heat for 5 minutes and serve.

Cooking time (duration): 30 minutes

Diet type: Vegan

Meal type: dinner

Culinary tradition: Thai

My rating: 5.0 stars
****

Recipe by on.
Microformatting by hRecipe.

October 13th, 2009 | Category: Asian | Comments are closed
 
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