The first quarter of 2017 is complete, and it was a busy stretch filled with new posts, updates, and progress on the next book. I introduced categories like Instant Pot and One-Pot Meals and added video tags to many recipes. Over the coming weeks I’ll continue updating older posts to include these categories and video content. The next few months will be a mix of book work and blog posts, so response times on social media may be slower than usual. If you need a faster reply, try contacting me through Facebook or email.
Below is a roundup of the recipes and posts published in Q1. If you try any of these recipes, please leave a comment to let me know how it turned out, how you served it, or any tweaks that worked well. Your feedback helps me improve and refine recipes.
Which recipes from 2017 so far have been your favorites? Were any of them out of your comfort zone? I’d love to hear. For an Easter recipe round-up, see the seasonal post listed below. Scroll down to read about plans for the rest of the year and initiatives I’m focusing on, including reducing plastic use.
- Peanut Carrot White Bean Burgers
- Hazelnut Brownies – No Bake Brownies (Vegan, Gluten-free)
- Vegan Richa’s Everyday Kitchen – Cover Reveal & Pre-Order
- Red Lentil Tortilla Soup
- 8-Spice Veggie Stir-Fry – Vegetable Masala Subzi
- Sticky Ginger Sesame Tofu and Veggies
- Blender Chia Orange Cranberry Muffins
- Ziti with Chipotle Lentil Tomato Sauce
- What to Cook This March – 30 Seasonal Recipes
- Spiced Cauliflower and Tofu in Green Masala Sauce
- Vegan General Tso’s Tofu Sandwich
- Soft Whole Wheat Dinner Rolls with Tangzhong Starter
- Instant Pot Masala Eggplant Curry
- Ethiopian Berbere Chickpea Pizza with Tahini Garlic Dressing
- Garlicky Korean Mac and Cheese with Gochujang
- Vegan Tiramisu Fudge Bars
- Veg Kolhapuri – Veggies in Sesame Coconut Tomato Sauce
- 18 Vegan Chocolate Desserts for Valentine’s Day
- Tofu Matar Masala – Tofu and Peas in Blender Masala Sauce
- Vegan Banana Bread with Toasted Walnuts and Coconut
- Turmeric Miso Soup with Ginger, Garlic and Tofu
- Vegan Scalloped Potatoes and Cauliflower with Jamaican Curry Spices
- Bhuna Masala Sauce – 30 Minute One-Pot
- 40 Vegan Party Food Recipes
- Vegan Boston Cream Pie Pudding
- Broccoli Stir-Fry with Indian Spices – Broccoli Sabji
- Vegan Pizza Dip with Vegan Mozzarella Cream & Herbed Mushrooms
- Pinto Bean Fajita Tacos with Cilantro Chile Lime Marinade
- Golden Milk Chia Pudding with Orange & Ginger
- Tofu and Brown Rice Noodles in Hoisin Sauce
- Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce
Plans for Q2 and the remainder of the year: I’m working to organize and plan more efficiently—partly because it will make book work and content production smoother. Expect more recipe videos, simple everyday options, and creative ways to use legumes, greens, and seasonal vegetables. Another major focus this year is reducing single-use plastic and sharing practical alternatives and swaps.
Some important facts about plastic and the environment:
- Every square mile of ocean contains about 46,000 pieces of floating plastic. Plastic debris concentrates toxic chemicals and persists for centuries; plastic bags can take up to 1,000 years to break down.
- At least 267 species have been documented suffering from entanglement or ingestion of plastic marine debris.
- Approximately 1 trillion plastic bags are used worldwide each year—nearly two million bags per minute. In the U.S. alone, about 100 billion grocery bags are discarded annually.
- In the U.S., roughly 500 million plastic straws are used daily.
- About 191 million barrels of hydrocarbon gas liquids were used in the U.S. in 2010 to manufacture plastics.
- Certain parts of the North Pacific now contain up to six times more plastic debris than zooplankton by weight.
- Plastic production consumes around eight percent of global oil production.
- Approximately 4.7 billion toothbrushes are discarded each year worldwide.
- Plastic pollution kills roughly one million seabirds and 100,000 marine mammals every year.
Practical steps we can all take:
- Reduce and choose alternatives: opt for bamboo toothbrushes, paper-wrapped soap, bulk purchasing, and refillable glass or metal containers for toothpaste, shampoo, and creams when possible.
- Reuse: extend the life of clothing and household items, reuse glass jars, tote bags, mugs, and water bottles. Use steel or glass straws when needed, or skip the straw altogether. Prefer compostable cutlery and plates for events when reusable options aren’t available.
- Refuse unnecessary packaging and prefer recyclable or refillable products.
Please share in the comments any plastic-free or low-plastic products you use—whether it’s toothpaste in glass jars, shampoo bars, sustainable hairbrushes, or household cleaners. Your recommendations help others find better alternatives.