20 Sustainable Earth Day Recipes for Eco-Friendly Cooking

Kickstart your Earth Day celebration with a kitchen adventure that’s as kind to the planet as it is delicious! Our roundup of 20 Sustainable Earth Day Recipes is packed with eco-friendly cooking ideas that blend seasonal flavors with sustainability. Whether you’re a seasoned chef or a curious newbie, these dishes promise to inspire your next meal while honoring our beautiful Earth. Ready to cook up some change? Let’s dive in!

Vegan Avocado and Spinach Pasta

Overwhelm your taste buds with this creamy, dreamy Vegan Avocado and Spinach Pasta. It’s quick, it’s green, and it’s everything you need for a guilt-free indulgence.

Ingredients

• Pasta – 8 oz
• Avocado – 1 large
• Spinach – 2 cups
• Lemon juice – 2 tbsp
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, peel and pit the avocado, then mash it in a bowl until smooth.
4. Mince garlic cloves finely.
5. Heat olive oil in a pan over medium heat, add garlic, and sauté for 1 minute until fragrant.
6. Add spinach to the pan and cook for 2 minutes until wilted, stirring occasionally.
7. Combine mashed avocado, lemon juice, salt, and black pepper in a bowl, mixing well to create the sauce.
8. Drain pasta, reserving ½ cup of pasta water.
9. Return pasta to the pot, add avocado sauce and spinach, tossing to combine. Use reserved pasta water to adjust consistency if needed.
10. Serve immediately, garnished with extra black pepper if desired.

Velvety avocado clings to every strand of pasta, with pops of garlic and a bright lemon finish. Try it topped with toasted pine nuts for an extra crunch.

Zero-Waste Vegetable Scrap Broth

Amplify your kitchen sustainability with this genius hack—turn veggie scraps into liquid gold. No fancy ingredients, just pure, savory magic.

Ingredients

• Vegetable scraps – 4 cups
• Water – 8 cups
• Salt – 1 tsp

Instructions

1. Collect 4 cups of vegetable scraps (like onion skins, carrot tops, and celery ends) in a large pot.
2. Add 8 cups of water to the pot, ensuring scraps are fully submerged.
3. Bring the mixture to a boil over high heat, then reduce to a simmer for 45 minutes. Tip: Skim off any foam for a clearer broth.
4. Strain the broth through a fine-mesh sieve into a clean container, pressing down on the scraps to extract all the flavor. Tip: Save the strained scraps for composting to keep the zero-waste cycle going.
5. Stir in 1 tsp of salt, adjusting if needed. Tip: For a deeper flavor, let the broth cool and refrigerate overnight before using.

Kick your soups and stews up a notch with this broth’s rich, umami depth. Or, freeze it in ice cube trays for quick, flavor-packed cooking anytime.

Plant-Based Lentil and Mushroom Burgers

Make your meatless Monday epic with these hearty Plant-Based Lentil and Mushroom Burgers. They’re packed with flavor, easy to whip up, and guaranteed to satisfy even the staunchest carnivores.

Ingredients

• Lentils – 1 cup
• Mushrooms – 2 cups, chopped
• Breadcrumbs – ½ cup
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cook lentils in boiling water for 20 minutes until tender, then drain thoroughly.
3. While lentils cook, heat 1 tbsp olive oil in a pan over medium heat. Add mushrooms and garlic, sautéing for 5 minutes until mushrooms release their moisture.
4. Combine cooked lentils, sautéed mushrooms, breadcrumbs, and salt in a bowl. Mash the mixture until it sticks together but remains slightly chunky.
5. Form the mixture into 4 patties, placing them on the prepared baking sheet. Brush each patty with the remaining olive oil.
6. Bake for 25 minutes, flipping halfway through, until burgers are crispy on the outside.
7. Let burgers rest for 5 minutes before serving to firm up.

These burgers boast a meaty texture from the mushrooms and a satisfying bite from the lentils. Serve them on toasted buns with avocado slices and a spicy mayo for an extra kick.

Farmers Market Rainbow Salad

Crunch into summer with this vibrant Farmers Market Rainbow Salad—packed with fresh, colorful veggies that scream sunshine on a plate.

Ingredients

• Mixed greens – 4 cups
• Cherry tomatoes – 1 cup
• Cucumber – 1, sliced
• Red bell pepper – 1, diced
• Carrots – 2, shredded
• Avocado – 1, sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Wash all vegetables thoroughly under cold running water.
2. Pat dry the mixed greens with a clean kitchen towel to ensure the dressing sticks better.
3. Slice the cherry tomatoes in half for bite-sized pieces.
4. Cut the cucumber into thin rounds for easy mixing.
5. Dice the red bell pepper into small, uniform pieces to distribute flavor evenly.
6. Shred the carrots using a grater for a delicate texture.
7. Slice the avocado just before serving to prevent browning.
8. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, and carrots.
9. Drizzle with olive oil and lemon juice, then sprinkle salt and black pepper over the top.
10. Toss the salad gently with your hands or salad tongs to coat everything evenly without crushing the avocado.

The salad bursts with crisp textures and a zesty kick from the lemon. Serve it in a hollowed-out watermelon for a show-stopping picnic centerpiece.

Homemade Seed Crackers with Herb Dip

Perfect for snacking or entertaining, these Homemade Seed Crackers with Herb Dip are crunchy, flavorful, and ridiculously easy to make.

Ingredients

• Sunflower seeds – 1 cup
• Pumpkin seeds – 1 cup
• Flaxseeds – ½ cup
• Water – ¾ cup
• Salt – ½ tsp
• Greek yogurt – 1 cup
• Fresh dill – 2 tbsp
• Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a bowl, mix sunflower seeds, pumpkin seeds, flaxseeds, water, and salt until well combined. Let sit for 10 minutes to thicken.
3. Spread the seed mixture thinly on the prepared baking sheet. Use a spatula to smooth it into an even layer.
4. Bake for 30 minutes, then flip the cracker sheet carefully and bake for another 30 minutes until golden and crisp.
5. While the crackers bake, combine Greek yogurt, fresh dill, and garlic powder in a small bowl for the dip. Stir well.
6. Once baked, break the seed sheet into rustic cracker pieces. Let cool completely to crisp up further.

Now these crackers pack a nutty crunch that pairs perfectly with the creamy, herby dip. Serve them at your next gathering or enjoy as a midday snack for a healthy boost.

Upcycled Banana Peel Bacon

Ever tossed banana peels? Stop. Transform them into smoky, crispy bacon with this genius hack.

Ingredients

• Banana peels – 2, ripe but firm
• Soy sauce – 2 tbsp
• Maple syrup – 1 tbsp
• Liquid smoke – ½ tsp
• Garlic powder – ¼ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Trim ends off banana peels. Use a spoon to scrape out excess pulp, leaving the white pith intact.
3. Slice peels into thin, bacon-like strips. Tip: Aim for uniform thickness to ensure even cooking.
4. In a bowl, whisk together soy sauce, maple syrup, liquid smoke, garlic powder, and black pepper.
5. Toss banana peel strips in the marinade until fully coated. Let sit for 10 minutes.
6. Arrange strips in a single layer on the prepared baking sheet. Tip: Avoid overlapping to prevent steaming.
7. Bake for 20 minutes, flipping halfway through, until edges are crispy and caramelized. Tip: Watch closely after 15 minutes to prevent burning.

Fantastically crispy with a sweet-smoky kick, this banana peel bacon surprises with its meaty texture. Crumble over avocado toast or layer in a BLT for a plant-based twist.

Solar Oven Baked Sweet Potatoes

Alright, let’s **harness the sun** for this one—no oven, no problem. **Solar oven baked sweet potatoes** are your golden ticket to effortless, eco-friendly eats.

Ingredients

• Sweet potatoes – 4 medium
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. **Preheat** your solar oven by placing it in direct sunlight for 30 minutes to reach 200°F.
2. **Scrub** the sweet potatoes under cold water to remove any dirt. Pat them dry with a clean towel.
3. **Poke** each sweet potato 4-5 times with a fork to allow steam to escape during cooking.
4. **Rub** each sweet potato with olive oil, then sprinkle evenly with salt.
5. **Place** the sweet potatoes in the solar oven, ensuring they’re not touching for even heat circulation.
6. **Bake** for 4-5 hours, rotating them every hour for uniform cooking. Tip: Check the oven’s temperature periodically to ensure it stays around 200°F.
7. **Test** doneness by inserting a fork; it should slide in easily with no resistance.
8. **Remove** from the oven and let them cool for 5 minutes before handling. Tip: Split them open and fluff the insides with a fork for the perfect texture.

Outcome? **Creamy, caramelized** sweet potatoes with a hint of smokiness from the solar bake. **Top** with a dollop of Greek yogurt and a drizzle of honey for a sweet-savory twist.

Compostable Veggie Stir-Fry with Tofu

Make your weeknight dinners eco-friendly and effortless with this quick stir-fry. Mix crisp veggies, firm tofu, and a savory sauce for a meal that’s as good for the planet as it is for your taste buds.

Ingredients

• Extra firm tofu – 14 oz
• Broccoli florets – 2 cups
• Carrots – 1 cup, sliced
• Soy sauce – 3 tbsp
• Maple syrup – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Vegetable oil – 2 tbsp

Instructions

1. Press tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add tofu cubes to the skillet, cooking until golden on all sides, 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Remove tofu and set aside. In the same skillet, add broccoli and carrots, stir-frying for 4 minutes until bright and slightly tender.
5. Push veggies to one side, add garlic and ginger to the empty space, cooking for 30 seconds until fragrant.
6. Mix in soy sauce and maple syrup, then return tofu to the skillet, tossing everything to coat evenly. Tip: Adjust heat to prevent burning if sauce thickens too quickly.
7. Cook for an additional 2 minutes, ensuring all ingredients are heated through. Tip: For extra crispiness, let the stir-fry sit undisturbed for the last 30 seconds.

Amazingly versatile, this stir-fry boasts a perfect balance of crunchy and tender textures with a sweet-savory glaze. Serve it over quinoa for a protein-packed twist or wrap it in lettuce leaves for a low-carb option.

Locally Sourced Berry Chia Pudding

Now, let’s dive into a breakfast game-changer that’s as easy as it is delicious. This Locally Sourced Berry Chia Pudding is your ticket to a no-fuss, nutrient-packed morning.

Ingredients

• Chia seeds – ¼ cup
• Almond milk – 1 cup
• Maple syrup – 1 tbsp
• Mixed berries – ½ cup

Instructions

1. In a medium bowl, combine chia seeds and almond milk. Stir well to prevent clumping.
2. Add maple syrup to the mixture and stir until fully incorporated.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results. Tip: The pudding should thicken to a gel-like consistency.
4. Before serving, give the pudding a good stir to break up any clumps.
5. Top with mixed berries. Tip: For an extra flavor boost, mash half the berries before adding them.
6. Serve chilled. Tip: For a creamier texture, blend the pudding before refrigerating.

Velvety smooth with a slight crunch from the chia seeds, this pudding is a textural dream. The natural sweetness of the berries pairs perfectly with the subtle maple undertones. Try layering it in a glass with granola for an Instagram-worthy parfait.

Eco-Friendly Chickpea and Kale Stew

Jump into your weeknight dinner with this hearty, planet-loving stew that’s as easy to make as it is delicious. Just grab a pot, and let’s turn simple ingredients into something spectacular.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Chickpeas – 2 cans, drained
• Kale – 4 cups, chopped
• Vegetable broth – 4 cups
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cumin, cooking for 1 minute until fragrant.
4. Pour in chickpeas and vegetable broth, bringing to a boil.
5. Reduce heat to low, simmer for 15 minutes to let flavors meld.
6. Add chopped kale, stirring until wilted, about 3 minutes.
7. Season with salt, then simmer for another 5 minutes.

Dig into a bowl where the chickpeas are tender, the kale vibrant, and the broth rich with cumin’s warmth. Serve over quinoa for extra protein or with crusty bread to soak up every last drop.

Reusable Jar Mason Jar Salads

Overhaul your lunch game with these mason jar salads—layered, fresh, and ready to grab. No more soggy greens, just crisp, vibrant bites that stay perfect for days.

Ingredients

• Mixed greens – 2 cups
• Cherry tomatoes – ½ cup
• Cucumber – ½ cup, sliced
• Chicken breast – 1, cooked and diced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Start with the dressing at the bottom: whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
2. Pour the dressing into the bottom of a mason jar.
3. Add the diced chicken breast on top of the dressing to create a barrier for the greens.
4. Layer the cucumber slices next, followed by the cherry tomatoes.
5. Pack the mixed greens tightly on top to keep them fresh and crisp.
6. Seal the jar and refrigerate for up to 4 days. Tip: The dressing stays at the bottom until you’re ready to eat, keeping the greens dry.
7. When ready to eat, shake the jar vigorously to coat everything in dressing. Tip: If the jar is too full, transfer to a bowl for easier mixing.
8. Enjoy immediately for the best texture and flavor. Tip: Add nuts or seeds for an extra crunch.

So crunchy, so fresh, and so easy—these salads are a weekday hero. Serve them straight from the jar for a picnic or dump into a bowl for a more elegant presentation.

Organic Beet and Carrot Hummus

Hit your snack game with a vibrant twist—this Organic Beet and Carrot Hummus is a creamy, dreamy blend that’s as nutritious as it is Insta-worthy. Roast, blend, and boom—flavor explosion.

Ingredients

• Organic beets – 2 cups, peeled and chopped
• Organic carrots – 1 cup, peeled and chopped
• Tahini – ¼ cup
• Lemon juice – 2 tbsp
• Garlic – 1 clove
• Olive oil – 2 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Toss the beets and carrots with 1 tbsp olive oil and roast for 25 minutes until tender.
3. Let the roasted veggies cool for 5 minutes—this prevents the hummus from becoming too watery.
4. In a food processor, combine the roasted beets, carrots, tahini, lemon juice, garlic, cumin, and salt.
5. Blend on high for 1 minute, scrape down the sides, then drizzle in the remaining 1 tbsp olive oil while blending for another 30 seconds.
6. For extra creaminess, add a tablespoon of water if needed and blend again.

Bright pink with a subtle sweetness from the carrots, this hummus is a textural dream—smooth with a slight crunch from the veggies. Serve it with pita chips or as a bold sandwich spread to really make those flavors pop.

Low-Waste Zucchini Noodles with Pesto

Transform those garden zucchinis into a dish that’s as Instagram-worthy as it is sustainable. This low-waste zucchini noodles with pesto recipe is your go-to for a quick, flavorful meal.

Ingredients

• Zucchinis – 2 medium
• Basil leaves – 2 cups
• Pine nuts – ¼ cup
• Garlic – 2 cloves
• Olive oil – ½ cup
• Parmesan cheese – ½ cup grated
• Salt – ½ tsp

Instructions

1. Wash and spiralize the zucchinis into noodles. Tip: Use a paper towel to pat them dry and prevent sogginess.
2. In a food processor, combine basil, pine nuts, garlic, and salt. Pulse until finely chopped.
3. With the processor running, slowly add olive oil until the pesto is smooth. Tip: Stop and scrape down the sides for an even blend.
4. Toss the zucchini noodles with the pesto until evenly coated. Tip: Let sit for 5 minutes to soften slightly.
5. Serve topped with grated Parmesan cheese.

Enjoy the crisp texture of the zucchini against the creamy pesto. For a twist, add cherry tomatoes or grilled chicken to bulk it up.

Sustainable Seared Mushroom Tacos

Zesty and bold, these tacos turn mushrooms into the star with a sear that locks in flavor. Perfect for a quick dinner that doesn’t skimp on sustainability or taste.

Ingredients

• Mushrooms – 2 cups, sliced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Corn tortillas – 6
• Avocado – 1, sliced
• Lime – 1, cut into wedges

Instructions

1. Heat olive oil in a pan over medium-high heat until shimmering, about 2 minutes.
2. Add mushrooms in a single layer; let sear without stirring for 3 minutes to develop a golden crust.
3. Sprinkle salt over mushrooms, then stir and cook for another 2 minutes until tender.
4. Warm tortillas in a dry pan over medium heat for 30 seconds per side, keeping them pliable.
5. Divide mushrooms among tortillas, top with avocado slices, and serve with lime wedges.

Enjoy the earthy crunch of mushrooms against the creamy avocado, all brightened by a squeeze of lime. Try stacking them high for an Instagram-worthy presentation or fold them neatly for a handheld feast.

Biodegradable Corn Husk Tamales

Yield to the call of tradition with a twist—these biodegradable corn husk tamales are your next kitchen adventure. Packed with flavor and eco-friendly vibes, they’re a win-win.

Ingredients

• Corn husks – 20
• Masa harina – 2 cups
• Water – 1.5 cups
• Baking powder – 1 tsp
• Salt – 1 tsp
• Lard – 1 cup
• Chicken broth – 1 cup
• Shredded chicken – 2 cups
• Red chili sauce – 1 cup

Instructions

1. Soak corn husks in warm water for 30 minutes until pliable.
2. Mix masa harina, baking powder, and salt in a large bowl.
3. Beat lard in a separate bowl until fluffy, about 3 minutes.
4. Alternately add masa mixture and chicken broth to lard, mixing until dough forms.
5. Spread 2 tbsp dough onto a corn husk, leaving space at the edges.
6. Top with 1 tbsp shredded chicken and 1 tsp red chili sauce.
7. Fold husk sides inward, then fold bottom up, securing with a strip of husk.
8. Steam tamales in a steamer basket over boiling water for 60 minutes.
9. Check water level every 20 minutes, adding more if needed.
10. Remove tamales from steamer and let rest for 10 minutes before serving.

Hearty and moist, these tamales unwrap to reveal a tender, flavorful filling. Serve with extra chili sauce or a side of avocado for a creamy contrast.

Seasonal Apple and Walnut Stuffed Squash

Just when you thought squash couldn’t get any cozier, we’re stuffing it with a sweet and crunchy apple-walnut mix. Perfect for those crisp fall evenings or whenever you need a hug in food form.

Ingredients

• Butternut squash – 1 large
• Apples – 2, diced
• Walnuts – ½ cup, chopped
• Maple syrup – 2 tbsp
• Cinnamon – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Cut the butternut squash in half lengthwise; scoop out the seeds.
3. Place squash halves cut-side down on a baking sheet; roast for 30 minutes.
4. While squash roasts, mix diced apples, chopped walnuts, maple syrup, cinnamon, and salt in a bowl.
5. Flip squash halves cut-side up; fill with apple-walnut mixture.
6. Return to oven; bake for another 20 minutes until apples are soft and walnuts are toasted.
7. Let cool for 5 minutes before serving.

Makes the squash halves tender with a caramelized edge, while the filling stays crunchy and sweet. Try drizzling with extra maple syrup or serving with a scoop of vanilla ice cream for dessert vibes.

Plant-Powered Spinach and Artichoke Dip

Just when you thought spinach and artichoke dip couldn’t get any better, we’re turning it plant-powered. Creamy, dreamy, and downright addictive—this is the dip your next gathering needs.

Ingredients

• Raw cashews – 1 cup
• Unsweetened almond milk – ½ cup
• Nutritional yeast – ¼ cup
• Garlic – 2 cloves
• Lemon juice – 2 tbsp
• Salt – ½ tsp
• Frozen spinach – 1 cup, thawed and drained
• Canned artichoke hearts – 1 cup, drained and chopped

Instructions

1. Soak raw cashews in boiling water for 15 minutes to soften.
2. Drain cashews and blend with almond milk, nutritional yeast, garlic, lemon juice, and salt until smooth.
3. Squeeze all excess water from thawed spinach and add to blender. Pulse until just combined.
4. Fold in chopped artichoke hearts by hand for texture.
5. Transfer mixture to a baking dish and bake at 350°F for 20 minutes, or until edges are bubbly.
6. Broil for 2-3 minutes for a golden top—watch closely to avoid burning.

Whip this up and watch it disappear. The texture? Ultra-creamy with just the right bite from artichokes. Serve with crispy pita chips or as a bold sandwich spread.

Earth-Conscious Coconut and Date Energy Balls

Unleash your snack game with these no-bake bites that pack a punch and a purpose. Perfect for on-the-go energy, they’re as kind to your body as they are to the planet.

Ingredients

• Dates – 1 cup
• Shredded coconut – ½ cup
• Coconut oil – 1 tbsp
• Vanilla extract – 1 tsp

Instructions

1. Soak dates in warm water for 10 minutes to soften, then drain.
2. Blend dates, shredded coconut, coconut oil, and vanilla extract in a food processor until sticky.
3. Roll mixture into 1-inch balls. Tip: Wet your hands to prevent sticking.
4. Coat balls in extra shredded coconut for crunch. Tip: Toast the coconut first for extra flavor.
5. Chill in the fridge for 30 minutes to set. Tip: Freeze for a firmer texture.

Packed with natural sweetness and a chewy texture, these energy balls are a guilt-free treat. Serve them on a platter with fresh fruit for a colorful snack spread.

Summary

Kickstart your eco-friendly cooking journey with these 20 Sustainable Earth Day Recipes! Each dish not only tastes delicious but also helps protect our planet. We’d love to hear which recipes become your favorites—drop a comment below. Don’t forget to share the love (and this article) on Pinterest to inspire fellow home cooks. Happy, sustainable cooking!