10 Recipes Made with JOI to Celebrate Earth Day by Reducing Your ‘Foodprint’
Apr 27, 2021| By JOI team
10 Recipes Made with JOI to Celebrate Earth Day by Reducing Your ‘Foodprint’
Almond-Base | Beverage | Breakfast | Cashew-Base | Creamer-Base | Dairy-Free | Dessert | Dinner | Gluten-Free | Holiday | Keto | Lunch | Oat-Powder | Recipe | Snack | Sugar-Free | Sustainability | Vegan | Vegetarian |
Earth Day is not just another manufactured holiday, and at JOI, we are 100% here for it. Since the inaugural celebration in 1970, Earth Day has been an important marker of a much broader movement that’s enacted real environmental change worldwide. The holiday is all about bringing attention to the environmental challenges that we’re facing, providing education about how we can reduce our impact, and sparking individuals to become true champions for this one Mother Earth we’ve got. Who can’t get behind that?
Sustainability has always been a huge part of the JOI mission, so you know we’re excited for Earth Day. But, you might also be wondering what does food really have to do with the environment? Answer: a lot! Cultivating, producing, processing, and transporting our food uses lots of energy. The specific amount of energy used for any particular food is what the organization behind Earth Day refers to as a foodprint—and reducing your total foodprint is one of the best things you can do to be a little kinder to the environment.
Now, guess what kind of diet is super foodprint friendly? A plant-based diet, especially one heavy on home-cooking with seasonal and local veggies! You’ll eliminate the huge amounts of energy that go into animal agriculture, and reduce energy spent processing, packaging, and transporting prepared foods. So, this Earth Day, what better way to celebrate than by introducing some beautiful, bright, and super tasty new plant-based meals into your sustainable kitchen? Let us help with these ten delicious recipes all made with JOI!
Is there anything better than an extra colorful, veggie-loaded salad during those first warm months of the year? Nope—especially when its tossed with a fresh, tangy homemade dressing like this orange sesame gem. Arugula, zucchini, asparagus, bell pepper, and red onion come together to help you eat the rainbow, a little JOI of choice lends creaminess and substance to the dressing, and a sprinkle of sesame seeds to top it all off provides the perfect crunch. This is a salad that satisfies.
This salad-turned-salsa will make you want to get outside, pull together a barbeque, and enjoy everything this beautiful earth has to offer. Street corn salad is a perfectly simple combo of corn kernels, diced bell pepper, and chopped tomatoes, traditionally topped with shredded Mexican cheese. In our version, we’re keeping things vegan by swapping the cheese for a creamy, dairy-free, and super flavorful salsa made by blending roasted tomatoes and chiles with JOI.
We have a feeling this one is going to quickly become a lunch staple because it is SO simple and SO healthy. All that’s required to bring this salad together is a bag of broccoli slaw with shredded carrots and cabbage (easy to find at your local grocery store), chopped kale, fresh cilantro, and a handful of roasted peanuts. Dress with an umami-packed combo of creamy JOI plant base, rice vinegar, soy sauce, toasted sesame oil, fresh ginger, a splash of maple syrup or honey, and as much (or little) cayenne as you want. It’s no sad desk salad.
Lasagna is definitely not what comes to mind when you think about plant-based eating. But, this veggie version with vegan ricotta delivers just as much comfort food punch. Tender zucchini planks, meaty mushrooms, and sweet bell peppers (with lasagna noodles, of course) provide all the italian flavor without the ground beef or sausage. Creamy vegan ‘ricotta’ made with JOI plant base, fresh garlic, lemon juice, and nutritional yeast replaces cheese to glue the layers together without sacrificing any gooey, savory goodness.
Anything involving puff pastry automatically feels fancy—and this savory asparagus version is a show stopper. The dirty secret? It’s easy! Just grab a sheet of your favorite pre-made vegan puff pastry; spread with a cashew ‘cream’ base of JOI, nutritional yeast, hot sauce, salt, pepper, and lemon juice (or apple cider vinegar); arrange fresh asparagus in a row atop the cashew base; and bake for 20 to 25 minutes. Whether you’re enjoying as an appetizer or entree, this dish will bring things up a notch.
Call anything a bowl these days and it’s on-trend with the foodie crowd. But smoothie bowls aren’t just popular, they’re also delicious and nutritious. This version is a classic sweet treat thanks to fresh or frozen berries and berries, with satisfying healthy fats snuck in compliments of JOI almond base and avocado. Better yet, it’s completely customizable so you’ll never find yourself in a breakfast (or snack) rut.
A healthy veggie that eats like a bar snack? Yes, please. This recipes takes basic roasted cauliflower up a notch with the addition of crispy shallots and a deceptively creamy sauce made with JOI cashew base, apple cider vinegar, dijon, and fresh herbs. Nutritional yeast pulls the sauce together with all the savory factor of cheese, but none of the dairy. It’s a clean-eating side dish that can easily be turned into a full meal.
There are some dishes even the most die-hard vegans can’t help but admit to craving. Ooey, gooey, cheesy enchiladas are on that list. Shredded jackfruit paired with JOI forms the base of this rich, savory filling. Steamed sweet potato and blackbeans round it out for extra substance and nutritional punch. Add taco seasoning and salsa verde of your choice and you’ve got comfort food that won’t disappoint.
Is there anything more fun than putting together a fancy brunch spread? And no legit brunch is complete without some kind of decadent baked good. Our take on a classic berries and cream breakfast cake starts with a spongy, dairy free batter made from JOI, egg yolks (use vegan replacement if desired!), coconut flour, and honey. Bake on top of fresh berries in single-serve ramekins and top with coconut milk instead of traditional cream for a healthier and highly instagrammable brunch ‘dessert’.
We love adding veggies to our smoothies, but it’s not often they get to be the star! This carrot cake smoothie tastes like dessert, but packs just as much breakfast punch as a bowl of Wheaties. The natural sweetness of carrots is played up by a generous scoop of JOI, banana, and warm spices. Top with coconut cream and coconut flakes and we guarantee you’ve found your new breakfast obsession.
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