Did you know that the farming of animals contributes 14.5 percent of global greenhouse gas emissions? 

The good news is that shifting towards more plant-based meals is one of the most effective ways to protect animals, our health, and the environment. We are here to help create a kinder and more sustainable year.

Farm Sanctuary Chef Gail Patak has shared some of her favorite simple recipes centered on nutritious plant-based foods to get you started.

For Salad:

Ingredients:
8 cups chopped kale, rinsed, and leaves removed from stems
2 cups garbanzo beans, drained and rinsed
2 cups chopped red bell pepper
2 cups chopped cauliflower
1 cup roasted pepitas (can be store-bought ready and roasted)

Instructions: Place all prepped ingredients in a large mixing bowl. Toss to combine.

For Avocado-Lemon Dressing with Garlic:

Ingredients:
4 avocados, peels and pits removed
3 cups water
½ cup lemon juice
2 Tbsp chopped garlic
2 tsp ground white pepper
Pink Himalayan sea salt, to taste
Pinch of cayenne

Instructions:
Place all ingredients in a blender. Blend on low. Once incorporated, blend on high for about 60 seconds until smooth.

Ingredients:
5 cups raw collard greens, chopped
1 cup dry black-eyed peas
6 cups vegetable broth
6 cloves fresh garlic, chopped
1 cup apple cider vinegar
8 bay leaves
Seasoning of choice, to taste (all-purpose seasoning recommended)
Salt and pepper, to taste.

Instructions:
Place all ingredients in a stock pot and bring to a boil. Then reduce heat to medium-low and let simmer for approximately 1 hour. Serve warm.

Makes 1 serving

Ingredients:
1 handful kale leaves, stems removed
1 cup coconut water
¼ lemon, with peel on
½ cup frozen mango
2 Tbsp agave

Instructions: Blend until smooth. Pour and enjoy!

Makes 2 wraps

Ingredients:
1 (16-ounce) package of firm tofu
1 small sweet onion, julienned (thinly sliced)
1 green or red bell pepper, julienned (thinly sliced)
2 tsp extra virgin olive oil
1 cup white button mushrooms, sliced
1 cup fresh spinach
¼ cup nutritional yeast
½ cup vegan parmesan (Follow Your Heart is Recommended)
2 tsp ground turmeric
1 tsp of fresh garlic (chopped) or granulated garlic
½ tsp ground black pepper
½ tsp chopped fresh or dry parsley
½ tsp salt or liquid aminos
2 large flour tortillas
Guacamole for topping

Instructions:
Place onions and peppers into a hot pan heated on medium-high, along with 1 tsp of extra virgin olive oil. Lightly add salt and pepper to taste. Sear for about 10 minutes. Let veggies cook until they are browned, stirring every few minutes. Reduce heat to medium-low, then add mushrooms and spinach. Cook an additional 5 minutes and remove from heat.

In a large mixing bowl, crumble the tofu to resemble scrambled eggs and add all other ingredients except the tortillas. With your hands or a fork, mix in to completely incorporate.

Heat a non-stick pan over high heat with the remaining 1 tsp of olive oil. Add the tofu mixture and sautée until hot and to your desired texture, about 5 minutes.

Easy Assembly: Lay tortillas flat. Place ingredients towards the middle of each tortilla in the following order: Add about ¼ cup of guacamole or a little more if desired to spread as your first layer. Add ½ of the tofu mixture, then top with sautéed vegetables. To wrap a tortilla, bring its 2 sides to the center. Start rolling until your wrap is fully enclosed.

Place prepared wraps on a lightly heated non-stick pan, ends facing down to seal, and brown your wrap. Serve warm.

We hope these recipes help you turn over a new leaf in 2024 and enjoy more plant-rich foods for your health, animals, and the planet.