vegan and tastes kinda cheesy, very satisfying (bc chickpeas)

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This recipe is pretty simple. And topped with fresh basil chiffonade, it is simply elegant. Cook your pasta to al dente, and in the meantime, make your sauce—in a Magic Bullet. This recipe doesn’t use…

make your own vegan egg from scratch — no chia eggs here!

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The first time I heard of a vegan egg was for baking purposes: a chia egg. It’s just a tablespoon of seeds and a couple tablespoons of water — simple. But a…

it’s simply the best (s/o Schitt’s Creek iykyk)

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This is simply the best. (Go watch Schitt’s Creek if you haven’t already!) There’s no other way to put it. This chocolate cake recipe is a slight variation from Add a Pinch’s “The Best Chocolate Cake…

I’m seriously impressed! Impossible!

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Two, maybe three years ago. I ate my firstImpossible burger— restaurant style. I don’t think I would have been able to tell that it was plant-based. Since going beef-free for about a year now, I’ve been so focused on beans…

quick, simple, twenty minutes!

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Tofu, basmati rice, spinach — a simply balanced meal. Light on the spices as well, just salt, pepper, and some red pepper flakes. Of course, you can add chili oil or Sambal, but I love this dish for its simplicity…

about plant-based cooking and how you can be sustainable every day

Read “Carbon-Conscious Cooking” for free here.

Dear reader,

For the past many months, I’ve transformed my passion for sustainability into “Carbon-Conscious Cooking,” a plant-based cookbook.

Aligning one’s daily habits with environmentalism is exciting and empowering!

I want to share part of my learning with you, through these simple recipes. With cooking, sustainability can be delicious, too. My hope is that this cookbook inspires you to join me on a journey to be kinder to the planet.

Yours, Margaret

Read “Carbon-Conscious Cooking” for free here.

Stay tuned for more carbon-conscious recipes, coming soon!

M Capetz

sustainable cooking and baking

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