What better way to honor Earth than by eating vegan cuisine. Here are some recipes to enjoy!

Mexican Tossed Salad (from Conveniently Vegan)
Serves 6

1 pound green leaf or Romaine lettuce, rinsed and torn into bite-size pieces
14-ounce can pinto beans, rinsed and drained
Small ripe avocado, chopped
1 cup salsa

Toss all the ingredients together in a large salad bowl. Chill for at least 30 minutes and serve cold.

Asian Noodle Bowl (from Vegan Menu for People with Diabetes)
Serves 2

1-1/4 cups cooked noodles, chilled (start with ½ cup uncooked noodles)
1/4 cup shredded green cabbage
1/8 cup sliced radishes
3/4 cup diced tofu or seitan (wheat gluten)
2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
1 Tablespoon oil
1 teaspoon soy sauce
2 Tablespoons cashews or peanuts

In a large serving bowl, toss noodles, cabbage, radishes, tofu or seitan, garlic, and ginger until combined. Add oil and soy sauce and mix to combine. Garnish with nuts before serving.

Spanish-Style Rice (from Vegan Microwave Cookbook)
Serves 4

1 clove garlic, minced
3/4 cup chopped onion
1/4 cup chopped green pepper
1 Tablespoon oil
1 cup long-grain rice
1 cup vegetable broth
1 cup tomato sauce
1 teaspoon black pepper
1/2 teaspoon dried oregano

Place garlic, onion, green pepper, and oil in a 2-quart bowl or casserole. Microwave on HIGH for 4 minutes. Add remaining ingredients and cover. Microwave on HIGH for 5 minutes. Stir and reduce heat to MEDIUM. Microwave for 10 minutes or until all liquid is absorbed and rice is cooked. Serve with a fresh salad and toasty baguette.