We partnered with Sarah Considine, the Southern California plant-based wellness chef from @eatcleanwithsarah, to bring you two new vegan treats that are easy to make, nutritious and sustainable:
Summer is here and the heat is in full effect! We need healthy, easy, light meals we can take on the go! Eating plant based is so important for the environment because it reduces greenhouse gases, uses less water and makes our planet much more sustainable for the future! Using compostable containers is also very important for the future of our planet.
For these recipes I used World Centric Store & Go containers from Target, which are made completely from plants and are compostable. Pretty awesome!
Strawberry Cheesecake Bites
These bars are the perfect snack to take to the park or the beach and kids love them! Packed full of plant based healthy fats and low-glycemic sweetener, these are sure to keep them full for hours and also satisfy the sweet tooth!
INGREDIENTS:
Filling
- 3 cups soaked and drained cashews
- 1 cup fresh or frozen (thawed) coconut meat
- 1/2 cup agave
- 1/4 cup maple syrup
- 2 cups fresh strawberries
- 1 tsp cinnamon
- 1 small red beet, washed and chopped well
- 1 tsp vanilla
- 1 tsp sea salt
- 3/4 cup coconut oil
Crust
- 2 cups dry roasted pecans
- 1 cup pitted dates
- 1 tbsp coconut oil
- 1 tsp sea salt
- 2 tbsp agave
DIRECTIONS:
Place all crust ingredients in a food processor and pulse until smooth. Press into a non-stick pie pan. Blend all filling ingredients in a high-speed blender, pour over the crust. Freeze for four hours, then store in the fridge!
The next recipe featured here is a light version of an all time favorite Asian dish - pad thai. Its made with kelp noodles which are incredibly easy to make and so light! These are sure to be a kid favorite. This recipe is also plant based and planet friendly! This would be a great recipe for the whole family to enjoy.
INGREDIENTS:
Pad thai
- 2 cups kelp noodles, rinsed and drained
- 1 cup spiraled zucchini
- 1 cup spiraled carrot
- 1 red pepper thinly sliced
- 1/2 cup diced scallions
- 1/2 cup chopped cilantro
- 1/2 cup chopped toasted almonds or peanuts
- 1 tbsp lime juice
- 1 tsp baking soda
Pad thai sauce
- 2 cups dry roasted almonds
- 1/4 c lime juice
- 1/4 cup Tamari
- 2 tbsp fresh ginger
- 3 garlic cloves
- 1 tsp sea salt
- 1 tbsp miso paste
- 1 tbsp sriracha paste
- 1/4 c agave or maple syrup
For another great recipe by Sarah, see her Chickpea "Tuna" Salad Recipe here.
Make Back-to-School Easier & Sustainable with World Centric
In the middle of a busy school week, the last thing you want is to tackle a pile of dirty dishes. World Centric plant-based tableware is compostable and sustainable. Although using reusable plates and utensils is always the most eco-conscious choice, World Centric products are a great alternative for your busiest nights of the week, and are more sustainable than styrofoam and paper plates coated with petroleum.
You can find World Centric Store in retail stores nationwide! Check our store locator.
UPDATE:
World Centric Store & Go containers are no longer available at Target. You can find these fiber containers and lids on our online store.
