IN THE KITCHEN WITH CARESTE & ANNA GETTY OF AMALGAM KITCHEN

As we ease into the New Year, we find ourselves settling into our resolutions, and embracing our new lifestyles with vigor.

While we at Careste look at sustainability from the perspective of our clothing with the mission to #EndFashionWaste, our partners Kiss the Ground and Amalgam Kitchen remind us that the food with which we choose to nourish our bodies plays an equally important role in living a sustainable lifestyle.

Anna Getty–Founder of Amalgam Kitchen and executive producer of Kiss the Ground–has pulled together a sampling of delicious, mainly plant-based, low sugar recipes and food inspiration for you. From her garden in Ojai to our stay at home pods, these recipes reinforce our resolutions and further our shared journey of stabilizing the earth and climate...

Chipotle Mushroom Tacos with Avocado Cilantro Crema

1/4 cup avocado oil
1 small yellow or white onion
4 baskets Crimini mushrooms
1/2 cup vegetable stock
2 cloves garlic minced
1/2 teaspoon chipotle powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon Dark Horse Umami powder
1 tablespoon vegan butter
Salt to taste

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THAI SWEET POTATO SOUP

2 tablespoons coconut oil
1 large yellow onion
1 leek
2 cloves garlic
1 inch piece of fresh ginger
1 tablespoon + 1 teaspoon Thai red curry paste
4 medium carrots
2 large sweet potatoes
1 stalk fresh lemongrass
4 cups vegetable broth
1 13.5 oz can coconut milk
2 teaspoons lime zest
1/2 lime juiced
Salt and pepper to taste

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Gluten-Free School-Is-In
Banana Bread

Non-stick baking spray
8 tablespoons organic vegan butter
1/2 cup + 1 teaspoon coconut sugar
1/2 cup monk fruit sweetener
2 eggs beaten with 2 tablespoons ground flax meal stirred into 8 tablespoons cold water
1 1/2 teaspoon vanilla extract
3-4 ripe bananas
1 1/2 cups 1-to-1 gluten-free flour blend
1 teaspoon + 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt

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Roasted Delicata Squash

3 delicata squash
1 teaspoon ground cumin
2 healthy pinches flaky sea salt
10 healthy turns of black pepper
4 tablespoons olive oil
1 tablespoon walnut oil
2 tablespoons apple cider vinegar
1/2 pomegranate seeded
1/4 cup toasted hazelnuts
1/2 lemon, zested (no juice)
1.5 ounces good goat feta cheese, crumbled
2 tablespoons flat leaf parsley, roughly chopped
1 tablespoon pomegranate molasses
1 generous handful microgreens
Salt and pepper to taste

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