Posts Tagged ‘fall’

posted by | on , , , , , , | 1 comment

How To Pack Your Vegan Lunch

Written By DC EcoWoman Katharine Eaton

When the air gets cooler and the leaves turn color, we tend to crave heartier meals. Cue the soups and stews! But these can be precarious on your commute and a hot lunch might give you an afternoon slump.

The recipes below are easy to pack, store well in the fridge, and do not need to be reheated. In fact, they’re best served at room temperature. They are also healthy, flavorful, protein-rich and gluten-free.

All portions serve one but you can easily multiply the ingredients for more.

Butternut Squash Hummus

Autumn is gourd season! This recipe calls for butternut, but you can use any other kind of winter squash or pumpkin instead. Note that this single serving- sized portion will not use the whole butternut squash.

1 small butternut squash
½ cup chickpeas, cooked or canned
1 clove garlic
1 tbsp olive oil
Salt and pepper
1 cup finely chopped parsley
1 cup finely chopped mint
Bread or crackers, for serving

Peel the butternut squash, slice it in half and scoop out the seeds. Cut the flesh into 1-inch cubes until you have 1 cup of cubes. Save the remaining butternut squash for another recipe – or for more hummus.

Steam the butternut squash cubes until they’re tender. Peel and crush the garlic.

In a food processor or blender, blend the steamed butternut cubes, chickpeas, garlic and olive oil into a smooth consistency.

Season with salt and pepper and fold in the fresh herbs.

At lunchtime, give the hummus a good stir and eat it on your choice of bread or crackers.

Raw Beet Slaw

No roasting or boiling, just the season’s sweetest root vegetable in its purest form. This recipe also makes a great Thanksgiving side dish.

1 medium-sized beet (about 1 cup shredded)
¼ cup finely chopped parsley
1 tsp olive oil
1 tsp apple cider vinegar or lemon juice
1 tsp stoneground mustard
1 tsp raspberry jam (or any berry jam you have on hand)
Salt and pepper
¼ cup hazelnuts
1 cup mixed salad greens

Peel the beet and shred it with a box grater or a food processor with a grating blade, using the large hole grater. Put the shredded beets in a bowl and fold in the chopped parsley.

Mix the oil, vinegar, mustard and jam into a paste and thoroughly stir it into the beets. The juice from the beets will thin out the dressing; so don’t be tempted to make more. Season the slaw with salt and pepper.

Heat a pan over medium-high heat and dry-roast the hazelnuts, stirring frequently, until they’re fragrant and their skins start to blacken. Remove the nuts from the pan and let them cool. Place the cooled hazelnuts on a clean kitchen towel, roll it up and rub off the skins through the fabric. Pick out the clean hazelnuts and discard the skins. Roughly chop the nuts.

To pack your lunch, pack the hazelnuts, salad greens, and the beet slaw separately. Combine all components right before you eat.

Kale, Potato and White Bean Salad

Ah, le kahl… The summer pests that feast on leaves are gone and kale flourishes once again. Potatoes and white beans add creaminess and celery adds crunch.

2 small red-skinned potatoes (about 1 cup cubed)
2 large kale leaves (about 2 packed cups chopped)
2 tsps olive oil 2 tsps apple cider vinegar or lemon juice
2 tsps stoneground mustard
¼ cup white beans, cooked or canned 1 stalk celery
1 tbsp capers or chopped pickles, optional
Salt and pepper

Bring a pot of water to a boil. Cut the potatoes into 1-inch cubes, add them to the water and cook them for about 10 minutes, until they’re tender but still firm. Drain the potatoes (do not run them under cold water or put them in an ice bath).

Remove the kale stems and cut or rip the leaves into 1-inch pieces. Put the kale in a bowl with 1 teaspoon of the vinegar and 1 teaspoon of the olive oil. Using your hands, knead the kale for at least 1 minute. The vinegar will break down the green and you’ll be left with about 1 cup of kale.

Whisk the remaining olive oil and vinegar with the mustard. Chop the celery stalk into small dice.

Carefully toss all the ingredients together and season with salt and pepper. The still-warm potatoes will absorb some of the dressing.

Let the salad cool before storing it in the fridge for next day’s lunch.

posted by | on , , , , , , , , | Comments Off on This Autumn, Fall Into Sustainable Style

Guest writer Rachel Mlinarchik is the voice behind My Fair Vanity, a blog dedicated to style that is kind to the earth and the people on it.

Even if it still feels like summer, I’m ready to get  excited for fall, so I’ve put together some of my favorite eco-friendly items for when cooler temperatures roll in. These selections will allow you to try out some of fall’s  hottest trends while still being kind to the earth and the people on it, and I’ll offer a few tips on finding sustainable options in your hometown or online.

Downtown Prepster

 

First up is a snazzy dress shirt from Zady. Proudly made in the New York garment district, the price might be high, but this shirt is made to last for years. The beautifully structured messenger bag is made exclusively for ASOS’ new “Green Room,” a fantastic effort on  the part of the company to be transparent about where and how some of  its products are made. This particular bag is leather, but it is also made in local factories in the U.K. It comes in every color of the rainbow and even though it wouldn’t be very eco-friendly, I want all of them.

The patent leather tortoise shell oxford shoe is made by Attilio Giusti Leombruni in a 3rd-generation-owned family factory in Italy. It’s perfect to wear  with chunky sweaters or slim-cut collared shirts in the fall and winter  to incorporate a little menswear into your style. Although I would  rather buy made in the USA, I believe that investing in  high-quality products made in countries with minimum wage and  fair labor laws is also solid, sustainable choice.

I’m very excited to share two pieces from one of my favorite jewelry lines: Alkemie. Both the elephant ring and the nautilus earrings are made in Los Angeles of 100% reclaimed metal with sterling silver posts.

Right along those lines is the chain link cuff bracelet by Mettle (available from Collective Habit). All of Mettle’s products are  hand-forged, fair trade accredited, and made from recycled bombshell  brass in Cambodia and Indonesia  within a small, not for profit, income generating and training project  owned by its members. Boom.

When I see this kind  of thought, care and kindness behind such beautiful clothing and  jewelry, it makes me want to march in to the offices of the larger  retailers (with far more capital and potential to change lives) and  say, calmly and clearly: You can do better. No. Seriously. You can.

Instead of finger-wagging, though, one thing we can all do is ask, ask, ask. Whenever you’re shopping online, if the products you’re browsing aren’t clearly labeled with information about  where or how they are made, send a quick email to customer service with your question. In a physical store, politely ask the sales associates to point you towards  goods that are made in the USA or made using fair labor practices. The  more you and I ask, the more managers and buyers will start to think about where and from whom they are making purchases.

But I digress.

Add A Little Edge

Let’s move on to the edgier, modern punk look. I’m loving these leather-waisted, pleated trousers by Milly, and loving even more that they are made in the USA.  Bonus: many of you will be pleased to learn that the silver oxfords by Jeffrey Campbell are part of a special vegan line he produces for Convert. Convert, for the record, is an apparel, shoe and accessories store dedicated to both style and sustainability.

The bangles are handmade from locally sourced woods and  metallic leathers by marginalized women in Northern India for Raven and Lilly. Proceeds from this particular collection fund literacy programs for women artisans and their children.

The crazy leggings by Conditions Apply for Shop Ethicare are so eco-friendly that they require a bulleted list to get all the goodness across:

  • Made at a company-owned factory in Gurgaon, India, allowing the  brand to control working conditions throughout its supply chain
  • Water at the manufacturing facility is collected and recycled
  • Fabric scraps are salvaged and used to make one-of-a-kind pieces
  • Employees have access to medical care and micro-loans
  • Production is based on orders, not forecasts, to reduce waste and avoid surpluses

And last but certainly not least, the exposed zipper black sheath dress is another item from the ASOS Green Room. This one is perfect to wear with a cardigan at work during the day, all the while knowing you are ready for date night once evening falls. Business in the front, party in the back!

Looking for another way to ramp up your wardrobe sustainably? Join DC EcoWomen for our clothing swap on September 29th! Just bring in your gently used clothes, accessories, or shoes, to “shop” for each other’s items. Go to the Event Page to sign up today!