Ecolibri-Yum3 Meatless Monday Project (1)

Why Meatless Monday?

In our mission to create an equitable and sustainable future, Ecolibrium3 is pledging to cut out meat once a week to decrease our carbon footprint and water usage while saving money and creating wellness. We want Duluth residents to join us in making healthy neighborhoods and choosing sustainable practices. 

This page will include our weekly meat-free recipes from our neighbors in Duluth as well as from staff at Ecolibrium3. We would love to hear from you! Send us an e-mail directly with a recipe, or comment on our Facebook page, where the recipes will be posted on Fridays to prepare you for the week ahead.

Recipe of the Week

Print Recipe
Green Curry Broccoli Soup
This Green Curry Broccoli Soup recipe originated from the blog Stonesoup and was edited and brought to me by Duluth local Jordan Decker as one of her easy and delicious meat-free options. It may sound scary but this curry soup feels familiar and comforting. It has a lemongrass flavor with sweetness from the peanut butter and just a little spice from the green chills in the paste. I was excited when I saw this recipe and even more so after trying it!
Prep Time 10 min
Cook Time 20 min
Servings
people
Ingredients
Prep Time 10 min
Cook Time 20 min
Servings
people
Ingredients
Instructions
  1. 1. Heat a large saucepan. Add a bit of coconut milk and throw the onions in for a quick sauté. After about 5 minutes add the curry paste and stir it around with the onions for about 30 seconds or the paste becomes very aromatic. Don’t worry about the onions being fully cooked at this stage; they will be by the end.
  2. 2. Add coconut milk and about 2 cups water. This part is all about finding the correct ratio. The broth is supposed to silky and creamy, without being too thick. Simmer.
  3. 3. Add broccoli and curry powder to taste. Let simmer uncovered until the broccoli and onions are both tender. (9ish minutes?)
  4. 4. Stir in peanut butter and enjoy!
Recipe Notes

For the finished product, I look for an opaque dark brownish/gold broth (darker than the original recipe). If it doesn’t have enough kick, I’ll add more curry powder, curry paste, or sriracha. If it needs more sweet I’ll add more peanut butter. If the broth is too thin add a bit of coconut milk. It’s totally customizable. I haven’t tried it, but I imagine tamari would make a delicious replacement for salt here as well.

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Meet our Contributing Foodie of the Week : Jordan Decker

Jordan moved to Duluth five years ago and never looked back! She would never give up this breathtaking scenery and finding all the little gems in the area. What drew her here was the lake and she exclaimed that  “you can be in the middle of downtown and go 20 minutes to any direction in Duluth and you either end up in some sort of nature of the lake!” She has been working for local businesses since she arrived and loves contributing to the community, especially the food community!

She eats meat but found inspiration cooking vegetable dishes through the blog and now cookbook series, Thug Kitchen. She calls herself an accidental vegetarian. It just happened as she made new recipes that she found herself attracted to the new ways of cooking veggies! Now she started a garden and finds great joy in trying new recipes with freshly picked tomatoes and kale from her garden!

Her biggest tip for people new to cooking vegetables, is to get yourself a five dollar steamer! It improves the quality of vegetables considerably while still maintaining the nutritional value.

Meet the Writer

Emily is an AmeriCorps Vista working with Ecolibrium3 as the Lincoln Park Food Systems Development Coordinator. She has a degree in Applied Sociology from St. Cloud State University. Emily has been a vegetarian for ten years and has practiced garden to table cooking with her mother for the last four years.