I don’t understand why we only have one day to celebrate the Earth. We live on it 24/7/365 days a year, so I don’t understand why we wouldn’t celebrate it everyday. I don’t make the rules, but I sure can do my best to break ’em! I’m trying to live a more sustainable life everyday – I’ve stopped buying leather goods and consuming anything with palm oil for 2+ years, I cook all vegan, I support local brands, I have reduced using plastic goods, attempting to compost, and only work with brands that are doing something GOOD for this world. There is a lot more I can do, but it’s a start! I think just being more cognizant of what we consume and we consume it – for every part of our lives, not just food – is a good start. I’ve traveled extensively – 35 countries touched down so far! And what I’ve noticed is outside of America, people are much more aware of living sustainably – not littering, wasting food, composting is the norm, awareness of the detrimental effects of palm oil – I can go on. So what that tells me is that America and particularly NYC needs to learn a LOT more.

I think the best way to learn more about how we can positively effect this world is through food. So I’ve partnered with Meatless Monday and Gardein to create a fun, easy, and vegan dish in honor of Earth Day! This is something you can make year round – all of the ingredients are readily available and most importantly, it’s delish!! I hope this inspires you to eat more vegan food and to think about how your actions everyday can effect the longevity of this earth and its animals <3

Spicy Indo-Chinese Crispy Chick’n:

• 1 package Gardein Mandarin Crispy Chick’n
• 1/2 tsp cumin seeds
• 2 dried red chilies – broken in half
• 1/2 medium onion – sliced into rainbows
• 2-3 cloves garlic – sliced
• 1 inch piece ginger – peeled and chopped
• 2 cups broccoli florets – blanched until fork tender and set in an ice bath until ready to use
• 2 scallion stalks – sliced on the diagonal thinly
• handful fresh coriander – chopped
• boiled basmati rice – to serve with
• vegetable oil
• Cooking spray

1. In a medium non-stick pan, spray with cooking spray and set over medium-high flame. Once hot, add in the chick’n piece from the package. Making sure to separate them and they each are hitting the bottom of the hot pan.

2. While the chick’n is crisping up, place a large non-stick pan over high flame. Pour in about 2 tbsp of vegetable oil. Once the oil is very hot, add in the cumin seeds and allow them to pop and become fragrant. Reduce the flame to medium-high and add in the broken chilies, onions, ginger, and garlic. Sauté until onions become to sweat and becoming a slightly caramel color.

3. Flip the chick’n pieces about 4-5 minutes later – each side to be a golden brown color and it should be crispy. Meanwhile, add the broccoli to the sautéed onion mixture and sauté until all the pieces are incorporated and coated. Next add the crispy chick’n pieces and toss. Once all tossed in, add the Gardein Mandarin Chick’n sauce and toss until coated. Mix in half of the scallions and coriander. Place in a serving dish and top with more chopped coriander and sliced scallions. Serve with rice!