Plant-Based Eating

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Want to learn more about the many benefits of plant-based eating? Want to support Mountain View’s amazing restaurants? The City’s sustainability team launched a plant-based eating program that will focus on promoting healthy and ethical food choices, supporting equitable access to healthy food, and spreading awareness of the positive health and environmental impacts of a plant-based diet.

We host quarterly public events, featuring cooking demonstrations, film screenings, and community speakers. Local restaurants will also be invited to promote plant-based eating opportunities here in Mountain View. Finally, the City Council adopted a resolution in support of plant-based eating in 2022.

Quarterly Recipe!

Winter: See all past recipes and share yours in the Recipe Forum below!

We’re right in the middle of cozy season. Here’s a plant based slow cooker recipe to warm you up, care of Six Vegan Sisters. Pair with a grain like quinoa or rice for a hearty lunch or dinner.

Slow Cooker Peanut Tofu and Broccoli

Ingredients

  • 1 (14 oz) block extra firm tofu, drained and pressed
  • Photo from Six Vegan Sister1 tsp olive oil optional, for sautéing
  • 1 head (about 5 cups chopped) broccoli
  • 1/2 cup coconut milk, full fat preferred
  • 1/4 cup peanut butter
  • 3 Tbsp soy sauce
  • 1 tsp chili garlic sauce
  • 1 Tbsp rice vinegar
  • 1 tsp agave or maple syrup
  • 1 tsp cornstarch
  • 3 Tbsp water
  • green onion for topping
  • sesame seeds for topping

Instructions

  1. Chop tofu into roughly 1-inch pieces. Optional for crispier tofu: If preferred, sauté the tofu in 1 tsp olive oil over medium-high heat until lightly crispy on all sides.
  2. Chop broccoli into bite-sized pieces and set aside.
  3. Add to your slow cooker coconut milk, peanut butter, soy sauce, chili garlic sauce, rice vinegar, and agave (or maple syrup).
  4. Whisk all ingredients together and add the cubed tofu.
  5. Cover and cook on low. Set timer for 2 hours (Note: you will have to add the broccoli and cornstarch slurry after 1 hour 15 minutes, and open to stir 20 minutes after that)
  6. In a small bowl, combine the cornstarch and water and whisk well. With 45-minutes left on the timer, add the cornstarch slurry and chopped broccoli. Mix well, scraping peanut butter sauce off sides if stuck.
  7. With 25-minutes remaining, open and stir one last time.
  8. Serve over rice, quinoa, or your favorite grain. Top with green onions, sesame seeds, and more chili garlic sauce, if preferred.

Ginger Pear Jam

If you missed our Jam Making Workshop in December, here is the recipe of the delicious Ginger Pear Jam we made. You can make this recipe without canning for fresh homemade jam, or make and preserve it for up to a year using canning equipment.

Ingredients
4 Cups finely chopped cored and peeled Bartlett Pears3 Tbsp Freshly squeezed Lemon Juice
1 Box powdered pectin (1.75 oz)
5 Cups Granulated Sugar
1-2 Tbsp crystalized ginger

Instructions

  • If Canning: Prepare canning jars and lids by sterilizing
  1. In an 8-quart stainless steel stockpot, combine pears and lemon juice.
  2. In a small bowl combine pectin and 1/4 cup of the sugar. Stir into fruit.
  3. Bring to a full rolling boil (a boil that does not stop when stirred), stirring constantly.
  4. Gradually stir in the remaining sugar.
  5. Return to a full rolling boil, stirring constantly, and boil for 1. Minute.
  6. Add 1 - 2 Tbsp finely chopped crystalized ginger
  7. Remove from heat and skim off any foam. Let cool in the pot for 5 minutes, stirring occasionally.
  • If Canning: Ladle into hot jars, leaving 1/4 inch headspace. Wipe jar rims and threads with a clean damp cloth. Center sterilized lids on jars and screw on bands until tight.
  • If Canning: Process 12 minutes for 4 oz jars and 18 minutes for 8 ounce jars*

*Times are for steam canner; water bath processing time may differ.

Send your favorite recipe or plant-based eating tip, including a photo to sustainaility@mountainview.gov and it could be featured here.

Looking for ways to get started?

Recipes:

Resources:

Want to learn more about the many benefits of plant-based eating? Want to support Mountain View’s amazing restaurants? The City’s sustainability team launched a plant-based eating program that will focus on promoting healthy and ethical food choices, supporting equitable access to healthy food, and spreading awareness of the positive health and environmental impacts of a plant-based diet.

We host quarterly public events, featuring cooking demonstrations, film screenings, and community speakers. Local restaurants will also be invited to promote plant-based eating opportunities here in Mountain View. Finally, the City Council adopted a resolution in support of plant-based eating in 2022.

Quarterly Recipe!

Winter: See all past recipes and share yours in the Recipe Forum below!

We’re right in the middle of cozy season. Here’s a plant based slow cooker recipe to warm you up, care of Six Vegan Sisters. Pair with a grain like quinoa or rice for a hearty lunch or dinner.

Slow Cooker Peanut Tofu and Broccoli

Ingredients

  • 1 (14 oz) block extra firm tofu, drained and pressed
  • Photo from Six Vegan Sister1 tsp olive oil optional, for sautéing
  • 1 head (about 5 cups chopped) broccoli
  • 1/2 cup coconut milk, full fat preferred
  • 1/4 cup peanut butter
  • 3 Tbsp soy sauce
  • 1 tsp chili garlic sauce
  • 1 Tbsp rice vinegar
  • 1 tsp agave or maple syrup
  • 1 tsp cornstarch
  • 3 Tbsp water
  • green onion for topping
  • sesame seeds for topping

Instructions

  1. Chop tofu into roughly 1-inch pieces. Optional for crispier tofu: If preferred, sauté the tofu in 1 tsp olive oil over medium-high heat until lightly crispy on all sides.
  2. Chop broccoli into bite-sized pieces and set aside.
  3. Add to your slow cooker coconut milk, peanut butter, soy sauce, chili garlic sauce, rice vinegar, and agave (or maple syrup).
  4. Whisk all ingredients together and add the cubed tofu.
  5. Cover and cook on low. Set timer for 2 hours (Note: you will have to add the broccoli and cornstarch slurry after 1 hour 15 minutes, and open to stir 20 minutes after that)
  6. In a small bowl, combine the cornstarch and water and whisk well. With 45-minutes left on the timer, add the cornstarch slurry and chopped broccoli. Mix well, scraping peanut butter sauce off sides if stuck.
  7. With 25-minutes remaining, open and stir one last time.
  8. Serve over rice, quinoa, or your favorite grain. Top with green onions, sesame seeds, and more chili garlic sauce, if preferred.

Ginger Pear Jam

If you missed our Jam Making Workshop in December, here is the recipe of the delicious Ginger Pear Jam we made. You can make this recipe without canning for fresh homemade jam, or make and preserve it for up to a year using canning equipment.

Ingredients
4 Cups finely chopped cored and peeled Bartlett Pears3 Tbsp Freshly squeezed Lemon Juice
1 Box powdered pectin (1.75 oz)
5 Cups Granulated Sugar
1-2 Tbsp crystalized ginger

Instructions

  • If Canning: Prepare canning jars and lids by sterilizing
  1. In an 8-quart stainless steel stockpot, combine pears and lemon juice.
  2. In a small bowl combine pectin and 1/4 cup of the sugar. Stir into fruit.
  3. Bring to a full rolling boil (a boil that does not stop when stirred), stirring constantly.
  4. Gradually stir in the remaining sugar.
  5. Return to a full rolling boil, stirring constantly, and boil for 1. Minute.
  6. Add 1 - 2 Tbsp finely chopped crystalized ginger
  7. Remove from heat and skim off any foam. Let cool in the pot for 5 minutes, stirring occasionally.
  • If Canning: Ladle into hot jars, leaving 1/4 inch headspace. Wipe jar rims and threads with a clean damp cloth. Center sterilized lids on jars and screw on bands until tight.
  • If Canning: Process 12 minutes for 4 oz jars and 18 minutes for 8 ounce jars*

*Times are for steam canner; water bath processing time may differ.

Send your favorite recipe or plant-based eating tip, including a photo to sustainaility@mountainview.gov and it could be featured here.

Looking for ways to get started?

Recipes:

Resources:

Page last updated: 02 Feb 2024, 12:24 PM