Plant-Based Salads: Sustainability from Pantry to Plate

In my early days of blogging about recipes, I often found myself buying lots of new ingredients, usually just for one recipe. This was especially true when I was baking or trying out recipes from others. But over time, I realized that I had a habit of letting these ingredients pile up in my pantry and fridge, only to discover them expired later on.

 

As the years went by, I learned the importance of starting my cooking journey with what I already have at home. Imported ingredients can be pricey, so it's essential to make the most of them, especially when it comes to fruits and vegetables. That's why my first step in the kitchen is always to check my fridge and pantry and use up any leftover ingredients, staying true to my commitment to sustainable eating.

 

Then, I get creative with my dishes, adding in fresh organic herbs, vegetables, and fruits from Nava's Zen to complement what I already have.

 

Among the plant-based salads I've prepared are:

Avocado Pomegranate Salad

Featuring avocado, pomegranate, mixed salad leaves, plant-based cheese, olive oil, pepper, and salt.

Tempeh Salad

Comprising grilled tempeh, raw red capsicum, tomatoes, salad leaves, and cabbage, seasoned with salt and pepper.

Orange Crouton Salad.

With homemade croutons, oranges, arugula leaves, coconut oil, pepper, and salt.

Tofu Salad.

Showcasing grilled tofu, avocado, cucumber, mixed salad leaves, chili sauce, and salt.

These salad recipes serve as a guide; feel free to modify, adapt, or replace ingredients according to what you have on hand. 

I encourage you to try them out! I'm also keen to hear about your approach to sustainable eating. Please share your preferences.