While Earth Day in the U.S. is April 22^nd, today people celebrate International Earth Day. Since the 1970’s we’ve had both days to celebrate the earth and how lucky are we! Take time today to be mindful and maybe even create a routine where you can do simple things that can help the planet. For example, 4 years ago I use to always leave the faucet running while brushing my teeth, but I was completely wasting one of our natural resources. Since then, I always leave the faucet closed until I’m ready to rinse my mouth. Little things like this can be very helpful!

Small tips include:

• Recycling or reusing (instead of buying more plastic tupperware, recycle the ones you get from restaurants when you ask for to-go options)
• Unplug all appliances when not in use (every time you leave the house to go to school or work all the appliances are still using up energy when they’re not in use, unplug them all and you could even see a little change in your energy bill!)
• Carry reusable bags (I did this a lot in Spain when I went grocery shopping. You have to pay for plastic bags over there, so I always use to bring my own reusable one for shopping.)
• Laundry routine (when deciding to do your laundry, make sure that it is a full load so you don’t use up twice the energy and water)

In honor of International Earth Day, I’ve researched plant-based/vegan recipes to eat today or any day! So let’s get to what you’re really here for, yummy recipes! Now, I don’t usually make vegan recipes because my boyfriend is a carnivore, but I made a selection of my top 3 choices I would love to cook!

Spicy Vegan Potato Curry

Ingredients needed:

1 tablespoon of Kelapo Coconut Oil

2 small red potatoes (cubed)

1 cup of pepper slices

½ teaspoons of garlic (minced)

1 tablespoon of curry paste

1 ½ cups of coconut milk

½ cup of water

1 cup of spinach (shredded)

1 cup of chickpeas

1 cup of rice

Start by cutting the potatoes into small cubes. Then a large skillet, melt the Kelapo Coconut Oil over medium-high heat. Once it’s completely melted add in the potatoes, pepper slices and minced garlic. While the vegetables are cooking, make your rice. Now, I usually boil 1 cup of water and then add in salt and 1 cup of rice to cook for about 15 minutes. This all depends on the type of rice you’re cooking as well. After leaving the rice to cook, add in the curry paste to the vegetables and stir. Next add in the coconut milk, water, spinach, and chickpeas and mix everything together. Cook everything as you continuously stir for about 8-10 minutes. The original recipe calls to add in the rice to the curry but that’s not the way I like to eat curry. Place the cooked rice in a bowl and top with the cooked curry is the best way.

Curry Noodle Soup

Ingredients needed:

2 tablespoons of Kelapo Coconut Oil

3 cloves of garlic (minced)

1 tablespoon of ginger (minced)

2 ½ tablespoons of red curry paste

15 oz coconut milk (1 can)

3 cups of vegetable broth

1 tablespoon of agave

8oz rice noodle

7oz tofu (cubed)

2 cups of broccoli florets

1 red bell pepper (thinly sliced)

Salt (to taste)

Fresh cilantro or parsley

Sriracha sauce (for added spice)

In a large stockpot, melt the 2 tablespoons of Kelapo Coconut Oil and then add in the minced garlic and ginger. Mix everything together and let cook for about 2 to 3 minutes, or until a nice fragrant is apparent. Then add in the red curry paste, stir and let cook for an additional 2 to 3 minutes. Next, add in the condensed milk and stir until everything is thoroughly combined. Add the 3 cups of vegetable broth and bring the pot to a boil. Now, add in the agave and stir for about a minute. The original recipe says to cook the noodles in the broth but I highly recommend that you make the noodles separately and add them in after the broccoli and tofu. Last but not least, toss in the tofu, broccoli and thin slices of bell pepper while stirring to combine. Let everything cook for about 3 to 5 minutes, or until the broccoli is tender. Once you’re ready to eat, toss in the noodles and stir for about 1 minute and serve! Add cilantro or parsley to top them off for added taste! Sriracha sauce is also great add-on if you like your soup with a little kick!

Turmeric Roasted Cauliflower

This vegan recipe from Tasty is super easy and goes great as a side dish or as an appetizer! I have actually made this one before and found Kelapo Ghee to help with the flavor, but ghee is not vegan so stick to olive oil!

Ingredients needed:

1 head of cauliflower (divided into florets)

2 tablespoons of olive oil

2 teaspoons of cumin

1 teaspoon of turmeric

½ teaspoon of chili powder

1 teaspoon of salt

Begin by preheating your oven to 450 degrees. In a large bowl, add in your cauliflower florets and all the dry ingredients. With tongs or your hands combine all the ingredients to make sure they’re evenly distributed. Place a piece of parchment on a baking sheet and toss in the oven to roast for 15 minutes, or until they’re lightly browned. Pop ‘em out the oven and enjoy!

I hope you enjoyed my selection of vegan dishes! If you have some tasty ones you’d like to share, leave a comment below.

Peace, love and Kelapo ♥

-Gabriella