Earth Day started in 1970 as a national plea to bring focus to the importance of our environment. Celebrations took place in two thousand colleges and universities, roughly ten thousand primary and secondary schools, and hundreds of communities across the United States. Now, in 2019, it has become a global movement for people to come together and celebrate the common goal of preserving our environment.
Here at Arrowstreet, we turn the entire month of April into Earth Month! Kicking things off this year was our annual Vegetarian Potluck which we host to bring attention to how we can minimize our impact on the environment—beginning with what we eat.
Here are the winning dishes from this year’s Vegetarian Potluck!
1st Place: Vegan French Dip, made by Donald Suthard
• Olive oil
• Portobello Mushroom Caps
• Vegetable Broth
• Soy Sauce
• Vegan Worcestershire Sauce
• Dried Thyme
• Liquid Smoke
• Black Pepper
• Sandwich Rolls
• Horseradish Mustard
Find the recipe here: https://www.connoisseurusveg.com/vegan-french-dip-sandwiches/
Did you know?
Mushrooms are considered one of the most sustainably produced foods in the United States. That’s because they require minimal resources for production:
– 1.8 gallons of water per 1 pound of mushrooms*
– 1.0 KWH of electricity per 1 pound of mushrooms*
– 1 acre produces up to 1 million lbs of mushrooms annually*
– After harvesting, mushrooms can be recycled back into the potting soil*
Fun(gi) Fact: 1 pound of mushrooms generates only .7 lbs of CO2 equivalents – that’s equal to driving one mile in a car!
2nd Place: Lemon Bars, made by Holly Kang
• Lemon Juice
• Lemon Zest
• Corn Starch
• Almonds (optional)
3rd Place: Strawberry Fruit Salad, made by Alicia Tremblay
• Golden delicious apples
• White sugar
• Brown sugar
• Apricot-raspberry preserve
• Cinnamon sugar pita chips to serve with
4th Place: Chickpea Tacos, made by Jordan Zimmerman
• Frank’s Hot Sauce
• White Vinegar
• Red Onion
• Olive Oil
• Parsley, Salt, Pepper
• Yellow Corn Tortillas
• Yogurt Sour Cream (optional)