Incorporating Sustainability Into Campus Dining Operations

Written by: Ella Villacorta

Princeton University’s Campus Dining is doing its part to make the campus more sustainable and help fulfill the University’s Sustainability Action Plan. Campus Dining has implemented many green-friendly initiatives into its daily practices and infrastructure in order to help reduce the campus’s net carbon emissions. For starters, they have conducted an energy audit of every dining facility on campus to evaluate the energy usage of their buildings. This allows them to assess which locations and equipment are using the most energy so they can target energy-saving practices and protocol. In a similar vein, Campus Dining has also started to move away from gas products and towards electric equipment. While there are costs associated with this transition to electric appliances in terms of money and availability of products, Campus Dining is committed to becoming more sustainable with their cooking practices. They have even implemented certain design standards for dining halls moving forward, such as working to include more electric appliances in the current Hobson College construction project and replacing old kitchen appliances with electric alternatives in existing facilities. Even small changes, such as adding aerators on sinks and shutting exhaust hoods when not in use, can reduce the water and energy consumption of dining facilities.

In addition to incorporating green-friendly equipment into dining halls, Campus Dining chefs also take sustainability into consideration when cooking and preparing meals. For example, the kitchen staff implements ways to cook that consume less water, such as by using steam ovens to cook and roasting vegetables to avoid boiling and wasting excess water. The Yeh and New College West dining staff also find ways to use the seeds and stems of produce when cooking, like how they make their own hot sauce with zero waste produced. Campus Dining and the dining hall staff are taking steps to stay conscious of their water and energy usage in day-to-day operations and maintain sustainable practices when cooking. Campus Dining chefs also take into consideration the carbon impact of their menus. Most notably, the dining hall cooking staff has been working to reduce beef and red meat use and to instead replace red meat with other protein alternatives. For example, the blended burger available at the grills in the dining halls and at Frist is only 60% grass-fed halal beef; the other 40% is local mushrooms. The kitchen staff are also looking for ways to cut out palm oil and other high carbon-footprint producing products from their menus.

Aside from the green-friendly equipment and cooking practices implemented in the dining halls, Campus Dining also takes great strides in trying to source food locally. Whether that be by buying fresh produce locally when in season (like tomatoes, frozen blueberries, beans, vegetables), using dairy products that are from a company that works with local dairy farms, or providing bread from local bakeries, Campus Dining keeps local farmers and businesses in mind when it comes to sourcing ingredients. Even the honey, ice cream, pasta, and tofu are bought from local businesses. Sometimes, Campus Dining even partners with vendors from the Princeton University Farmers’ Market to source food, as is the case with the peanut butter served in the dining halls, which is from the local business Nutty Novelties. Campus Dining also serves baked goods (like cakes and cookies) that are made in-house in the Campus Dining Bake Shop located on the lower level of Madison Hall. Despite these efforts to source food locally and support local rather than conventional farms, there are growing difficulties in buying ingredients locally.

An image from the Campus Dining stand at the 2025 Farmers Market featuring local asparagus, pea shoots, micro greens and mushrooms.

Campus Dining has committed to using cage-free eggs since 2006. However, shell eggs have become increasingly difficult to procure in recent times. Rather than returning to conventional eggs, Campus Dining has instead transitioned to using cage free liquid eggs while shell eggs are not available. Similarly, Campus Dining historically served domestic orange juice in the dining halls, but Florida’s Natural, the brand served on campus, does not use all Florida-based oranges anymore. Thus, it is getting harder for Campus Dining to serve only nationally grown produce. Sometimes, in spite of Campus Dining’s efforts to support more sustainable businesses, there are uncontrollable issues that can become roadblocks in the path to sustainability.

Sustainable practices outside of the dining hall

Aside from incorporating sustainable practices into the dining halls, Campus Dining also maintains a sustainability-forward mindset for their non-dining locations. In the Frist Food Gallery, for example, they close down certain food stations for dinner service to prevent food wastage. Campus Dining decides which stations should stay open for a given meal period based on historical data for that station at that meal time. They also repackage leftover food from different stations to further reduce wasted food. Campus Dining also collaborates with SCRAPPY and a First Year Seminar to conduct post-consumer collection of compostable disposables and food waste in the Food Gallery. Using these data, they can do research on the effects of using plant-based compostable disposables to evaluate their effectiveness as sustainable practices. Reusable bowls are also now back at Frist and Campus Dining satellite locations, further reducing unnecessary waste.

An image of the composting compactors in the Frist Food Gallery.

For their catered events, Campus Dining incorporates green-friendly practices by composting rather than disposing uneaten and leftover food. They also do not provide any sort of plastic at their events, including plastic water bottles and utensils. Instead, they opt for more recyclable alternatives, like metal water bottles and compostable silverware and plates. Occasionally, there is difficulty in keeping the catered events plastic-free, though, because event hosts will sometimes provide plastics themselves, but Campus Dining makes it a point to not contribute to single-use plastic usage through their catering services.

The future of Campus Dining Sustainability

As Campus Dining looks towards the future, the next biggest sustainability hurdle to tackle is the issue of wasted food. While Campus Dining has already taken steps to reduce wasted food from cooking, like through certain cooking practices, as previously mentioned, the greatest concern currently is reducing student wasted food. This past April, Campus Dining, along with students from the EcoReps program and the Undergraduate Student Government Sustainability Committee (USG Sus Comm), rolled out the first phase of the reducing student food waste campaign. New napkin inserts promoting students to think about their own wasted food were implemented into all of the residential college dining halls, the Center for Jewish Life dining hall, and the Frist Campus Center eatery. These napkin inserts also include a QR code to a survey, run by the USG Sus Comm, that asks students why they wasted food at a given meal and how Campus Dining can improve for the future. Campus Dining is hoping to take the information gathered from this survey and incorporate it into future work to address this problem. Stay tuned for the fall to hear more about this issue and how Campus Dining, in joint efforts with the EcoReps program and the USG Sus Comm, are trying to counteract it!

Thank you to Sarah Bavuso and Lauren Belinsky from Campus Dining for their guidance in writing this post. You can take the food waste survey here.

Tracing Traceability

Author: Aditi Desai ’24

Traceability is the process of identifying and tracking a product’s creation process from raw material to finished goods. Conveying traceability data is an extremely useful tool to communicate information about the product as it moves through the value chain. Traceability is a particularly impactful tool for advancing sustainability objectives, but it still has a long way to go before it is an integral part of sustainable supply chain management, and before it is widely used by companies.

Image credit: Bhushan Suryawanshi

[Part 1]: How does traceability advance sustainability in global supply chains?

Although traceability schemes have slightly different definitions, they all reference a process by which a product moves from its original raw material extraction and production phase to the final customer. The original ISO definition of traceability is “the ability to identify and trace the history, distribution, location, and application of products, parts, and materials.”

In the context of sustainability, traceability is a tool to assure and verify sustainability claims associated with commodities and products, ensuring good practice and respect for people and the environment all along the supply chain. The value of traceability with regard to sustainability comes from the realizability of information coming from a traceable system. For example, schemes ensuring that minerals are not sourced from conditions of armed conflict (known as “conflict minerals”) aim to address the human rights abuses in conflict areas and avoid purchasing materials that can directly or indirectly finance and increase the intensity of those conflicts. Programs that certify the use of products that are grown in sustainable cultivations, whether they relate to food (e.g., cocoa, nuts, or coffee) or to other commodities (e.g., cotton or wood), can have numerous effects on the environment, from the reduction of carbon footprints to the prevention of deforestation.

[Part 2]: What does traceability look like today?

With current technology available to trace each raw material that goes into a product and follow how a product is used and where it is discarded, traceability has emerged as both a feasible and effective front. In fact, digital traceability enables companies to meet and balance a broader set of business objectives, including efficiency, resilience, responsiveness, and sustainability. Across most industries and sectors, we are already starting to see companies with traceable supply chains. For example, in the pharmaceutical industry, WHO estimates that around 11 percent of medicines in developing countries are counterfeit and that “anywhere from 100,000 to a million people die each year due to falsified drugs” (World Economic Forum). Recalls of medications are often unavoidable when a product is contaminated or deemed unsafe. Thus, traceability provides a potentially life-saving informational perspective on pharmaceutical products, such as status confirmation and expiry date.

[Part 3]: How do we make traceability more transparent? [Case study in the menstrual industry]

Companies are rushing to more closely track materials across their supply chains (due to new regulations and environmental laws). To dive into an industry-specific example, over the past few years, feminine hygiene products have been turning up contaminated by PFAS, short for per- and polyfluoroalkyl substances. These “forever chemicals” are ubiquitous and persistent manufacturing chemicals that have been linked to a range of health issues by the EPA. In a series of analyses commissioned between 2020 and 2022, it was found that 48 percent of sanitary pads and liners were found to contain PFAS. Thus, there has been a major push to develop cleaner and more sustainably made period products, such as menstrual cups and underwear.

In the realm of menstrual products, the company August has demonstrated the power of traceability and digital communication to its users through its online platform. Moreover, Aisle is another sustainable period product company that prioritizes traceability as demonstrated through its partnership with the B-corp certification. This allows a third party to run a comprehensive analysis of Aisle’s supply chain, the sourcing of their materials, and their after-life product management. Having a non-biased standardized source means more transparency between the companies and consumers and accountability for said companies.

Image Credit: Aisle

For Aisle, sustainability means that the company’s products are made using traceable raw materials verified by their cradle-to-grave tracing processes. In other words, it’s not just about the textile that period garments are made of, but the process that gets the products to the consumer.

Traceability, while a technical term, allows consumers to track the cycle of a product. This comprehensive insight helps those wanting to support sustainable companies, and “vote with one’s dollar.”

The Question Linking Countries Around the World: Should We Ban the Bag?

By: Jayla Cornelius

The permanent ban of plastic bag usage in commercial spaces has been an ongoing issue linking cities around the world. In countries like Australia, the conversation continues as the local government considers the institution of the “Plastics Reduction and Circular Economy Act.” This act, much like similar acts being proposed in other countries, aims to “protect the environment and human health … promote and support the principles of a circular economy (and) reduce the impact … of items, waste from items and waste material on the environment and human health,” according to Environment Minister James Griffin. This act took effect June 1, 2022 and these efforts are coupled with encouragement from businesses and local store owners for consumers to switch to reusable bags.

Image Credit: Anna Shvets via pexels.com

This conversation in Australia is just as important to the one that started in Bangladesh back in 2002 when it passed its landmark bill banning single-use bags. This was an interesting bill not only because it would go on to pioneer the plastic bag ban movement, but also because the punishments for violating this act brought an added seriousness to the issue. According to Rule 6ka of Clause-5 under Section-9 of the Bangladesh Environment Conservation Act, the penalty for using plastic bags/products made of polyethylene or poly-propeleyne was astounding. For production of these banned items: 10 years sentence of “vigorous prison” or a 1 million taka (10,750 USD) fine. For sale, store, distribution, transportation, or use for commercial purposes: 6 month sentence of vigorous prison or 10 thousand taka (107.50 USD) fine. Although this ban proved difficult to implement and enforce, it highlighted the importance and severity of the issue as it blatantly affected the surrounding ecosystems.

To bring this conversation back home, we can take a quick look at what is happening here, in the United States. According to the most recent report published on February 8, 2021 by the National Conference of State Legislatures, eight states—California, Connecticut, Delaware, Hawaii, Maine, New York, Oregon and Vermont—have banned single-use plastic bags. The famous question of “should we ban the bag?” is coming under fire, however. Researchers at the University of Georgia found that specific California communities with this bag policy “saw sales of four-gallon trash bags increase by 55%, to 75%, and sales of eight-gallon trash bags increase 87%, to 110%.” The intentions of this ban seem to be backfiring as the demand for unregulated bags increased. Overall, the researchers deemed that the effects of the ban are a net positive but the data serves as a warning to all concerned that this will not be an easy issue to fix.

To wrap things up for now, I would like everyone to reflect on the detrimental effects that plastic disposal has had on our ecosystems for decades. A list of major contributors to plastic pollution have poisoned, starved, and killed over 100 million marine organisms each year. Over this time, many grassroots organizations have advocated for the removal of plastic sources ranging from plastic soda holder rings to plastic bottles and cutlery. I encourage everyone reading to join me in continuing this conversation and finding ways on campus, no matter how small, to help us move towards a cleaner world.

Here are some resources for anyone interested in exploring this issue further:

NSW plastic bag ban explained: How it affects you | news.com.au — Australia’s leading news site

Single Use Plastics Ban Burwood Council (nsw.gov.au)

The Biggest Contributors to Plastic Waste in our Oceans – How Everyday Australians Can do their Bit – Eat Pray Workout

Which Plastics are the Major Contributors to Plastic Pollution? | rePurpose Global Blog

Bangladesh: world leader in banning plastic bags – Ecospearbd

Are plastic bag bans backfiring? | TechCrunch

Take Me to the Airport: Public Transportation

Author: Adam Wickham ’22

Carbon emissions from air travel contribute to the disproportionate impact of carbon emissions from developed countries, at approximately 914 million metric tons of CO2 annually. Regardless, we figure most of you who don’t live in the beautiful state of New Jersey may want to travel home without spending money on an Uber. So here are some options for getting to the commercial airports in New Jersey, New York and Pennsylvania using public transportation. As you will see below, trips to New Jersey airports are the shortest.

New Jersey

Newark Liberty International Airport (EWR)

Total Cost = $21.25

Estimated Travel Time = 1 hour 15 minutes

Princeton Station ↔ Princeton Junction ↔ Newark Airport Station ↔ Airport

NJ Transit Dinky to NJ Transit N.E. Corridor to AirTrain

Total Fare is $21.25 (This includes the price of the AirTrain ticket)

Fare is payable by ticket in the NJ Transit mobile app or with a ticket from the vending machines located at the train stations

Trenton Airport (TTN)

Total Cost = $3.45

Estimated Travel Time = 1 hour to 1 hour and 30 minutes

Nassau Street/Palmer Square (Princeton) ↔ W State St at Calhoun Street (Trenton)

Take Bus 606 from Nassau Street to Trenton

W State St at Calhoun Street (Trenton) ↔ Airport

Take Bus 608 from Trenton to the Airport

Total Fare is $3.45

Fare is payable in exact change (Use $1 bills and coins)

New York

LaGuardia Airport (LGA)

Total Cost = $20.50

Estimated Travel Time = 2 hours and 45 minutes

FROM Princeton TO Manhattan:

Princeton Station ↔ Princeton Junction ↔ NY Penn Station

NJ Transit Dinky ↔ N.E. Corridor

Fare: $17.75

Fare is payable by ticket in the NJ Transit mobile app or with a ticket from the vending machines located at the train stations

FROM Manhattan to Queens:

34th Street Penn Station ↔ 74th Street Broadway – Roosevelt Avenue

MTA Subway

Take the Uptown/Queens-bound E subway train from the 8th Avenue side of Penn Station to Queens

Fare: $2.75 (Payable with MetroCard, OMNY Card or Tap with your phone or credit card)

FROM Queens to Airport

74th Street Broadway – Roosevelt Avenue ↔ Airport

Take Q70 Select Bus directly to the airport

Fare: Free transfer from subway (Validate the same method of payment as the subway before boarding the bus at the vending machine at the bus stop. Hold onto the receipt!)

JFK

Total Cost = $28.25 – $36.25

Estimated Travel Time = 2 hours and 35 minutes to 3 hours and 30 minutes (with LIRR); 3 hours and 15 minutes (with Subway)

FROM Princeton TO Manhattan:

Princeton Station ↔ Princeton Junction ↔ NY Penn Station

NJ Transit N.E. Corridor

Fare: $17.75

Fare is payable by ticket in the NJ Transit mobile app or with a ticket from the vending machine

FROM Manhattan TO Jamaica Station:

LIRR Option (Faster): Take Long Island Railroad (LIRR) to Jamaica Station

NY Penn Station ↔ Jamaica Station

LIRR: Any train going towards Jamaica

Get off the train at Jamaica Station

Fare: Weekday Peak $10.75; Weekday Off-Peak $7.75; All Weekend $4.50 (Select “CityTicket” from the LIRR Vending Machine);

Buy a ticket at the vending machine or with the MTA etix app

Subway Option (Cheaper): Take the Subway to Sutphin Blvd-Archer Av-JFK Airport

34th Street Penn Station ↔ Sutphin Blvd-Archer Av-JFK Airport

Take the Uptown/Queens-bound E subway train from the 8th Avenue side of Penn Station

Get off the train at Sutphin Blvd-Archer Av-JFK Airport and walk to the LIRR Jamaica Station

Fare: $2.75

Payable with MetroCard, OMNY Card or Tap with your phone or credit card

FROM Jamaica Station to the Airport:

Jamaica Station ↔ Airport

Transfer to AirTrain Red Line at Jamaica Station which will take you directly to the airport

Fare: $7.75

Fare is payable with Metrocard Only

Fill a Metrocard at the vending machine

Pennsylvania

Philadelphia International Airport (PHL)

Total Cost = $23.50

Estimated Travel Time = 2 hour and 20 minutes

FROM Princeton TO Trenton

Princeton Station ↔ Princeton Junction ↔ Trenton Transit Center

NJ Transit N.E. Corridor

Fare: $6.75

Fare is payable by ticket in the NJ Transit mobile app or with a ticket from the vending machine

FROM Trenton TO Philadelphia

Trenton Transit Center ↔ 30th Street Station

SEPTA Regional Rail Trenton Line

Fare: $9.25-$10.00

Purchase at ticket on board the train with cash or Buy a reloadable “Key Card” from the Ticket Office

FROM Philadelphia TO PHL Airport

30th Street Station ↔ Airport (Stops directly at each of the terminals)

SEPTA Regional Rail Airport Line

Fare: $6.75

Purchase ticket from the vending machine at the station

Or Buy a reloadable “Key Card” from the SEPTA ticket office

Demystifying Public Transportation in Princeton: Local Buses

Author: Adam Wickham ’22

“Have A Nice Day” by Joe Shlabotnik is licensed under the Creative Commons

Welcome to Princeton, NJ! Most of the time, it can feel like the University provides everything you may need without even having to leave campus or Nassau Street. Yet, sometimes you may need to go off campus for whatever reason. Your first step may be to call an Uber or rent a car, but there’s a way that’s better for the environment and your wallet: the bus!

The bus is not a luxury experience, but public transportation is an effective way to reduce greenhouse emissions. According to Princeton’s Sustainability Action Plan, transportation emissions are one of the largest sources of carbon emissions along with electricity usage in both New Jersey and the United States as a whole. Public transportation in the United States is underdeveloped and does not have a great reputation. But it is safe, clean and affordable if you learn how to use it to get around Princeton and beyond.

What services are available?

Within walking distance of main campus are three different bus services available to use: Tiger Transit, NJ Transit and Princeton Municipal Transit. TigerTransit is operated by the University, while NJ Transit and Princeton Municipal Transit are operated by the government. Most undergraduate Princeton students are probably most familiar with TigerTransit’s Weekend Shopper (Route W-S), but there are more options if you don’t need to go to Route 1 on a weekend.

Here is a helpful chart with clickable links to guide you to your next public transit journey!

	TigerTransit	NJ Transit	Princeton Municipal Transit
Fare	Free	$1.60*	Free
Relevant Routes	Route 4: Princeton Junction to EQuad Route W-S: Weekend Shopper	Route 605Route 606	One route only
When does it run?	Route 4: Monday – Friday Route W-S: Saturday – Sunday	Daily	Monday – Friday 7:30 AM – 8:50 PM except holidays
Relevant Stops	Route 4: Princeton Junction Rail Station, Princeton Rail Station, E-Quad Route W-S: Princeton Station, Whole Foods, Wegmans/Target, Trader Joes	605: Princeton Shopping Center, Princeton Station, MarketFair, Whole Foods, Wegmans/Target, Quaker Bridge Mall, Trader Joes 606: Princeton Shopping Center, Palmer Square, Trenton Transit Center	Princeton Shopping Center, Palmer Square, Firestone Library
Official Apps	TripShot	NJTransit Mobile App MyBus Plan Your Trip	TripShot
Routes and Schedules	TigerTransit Routes & Schedules	Route 605 Route 606	Schedule
Compatible with *Google Maps*?	No	Yes	No

*Note: NJ Transit fares can be paid using the NJTransit Mobile App or cash. You need exact change for the bus, but you can use $1 bills and coins.

All this information may seem overwhelming, but the most important thing is to give you options. If you don’t know where a bus is going, first check the sign or ask the driver, and they’ll help you out.

Level Up Your Leftovers #2: Creamy Israeli Salad and Garlic Bread

By: Naomi Frim-Abrams ’23

Hello everyone, welcome back to the second installment of Level Up Your Leftovers, a series where I (Naomi) take your leftovers and turn them into a refreshed recipe! For this post, we have an anonymous submission: “I have tomatoes, bread, and yogurt, [and] I am looking for a savory snack/meal.” The post also graciously included some photos to show us what we’re working with:

The supplies include: almond milk yogurt, bread, and grape tomatoes.

This one was a bit of a challenge for me, as I don’t often work with almond milk yogurt, nor do I combine tomatoes and yogurt all that often. But after a bit of research, I think I’ve found a great and healthy meal that you can make with just a few extra ingredients! You can turn the tomatoes and yogurt into a creamy Israeli salad, and that bread looks perfect for a quick toasted garlic bread to eat on the side.

This recipe was adapted from Tori Avey and Food52.

Ingredients

Israeli Salad

1 package of grape tomatoes, diced
1 large cucumber, diced
1 bell pepper and/or 1 small onion, diced (optional)

Yogurt Dressing

½ cup yogurt (regular or non-dairy)
¼ cup lemon juice
¼ cup olive oil
2 cloves garlic, very finely minced or crushed
¼ cup fresh parsley, minced
1 tsp black pepper
Salt, to taste

Garlic Bread

1 loaf of bread, sliced
3 cloves of garlic, finely minced
⅓ cup olive oil or melted butter
Salt and pepper, to taste
Fresh parsley or other herbs, to taste (optional)
Red pepper flakes, to taste (optional)

Preparation

For the salad and dressing:

Combine all diced vegetables in a bowl.
Whisk together all of the dressing ingredients before pouring over the vegetables. Stir to coat. Serve at room temperature or chilled.

For the garlic bread:

Preheat the oven to 400 degrees Fahrenheit.

In a small bowl, combine the olive oil or melted butter with the garlic, herbs, and spices. Stir to incorporate.
Lay out slices of bread on a baking sheet. Using a spoon or pastry brush, generously coat the tops of each slice with the garlic oil/butter mixture.
Place in the oven until the edges of the bread turn a deep golden brown, for around 5 minutes.
Take out of the oven and let cool for 5-10 minutes, then enjoy with the Israeli salad!

Fun Facts

This recipe is incredibly simple, and quite delicious! A few fun facts about our star ingredients:

Cherry tomatoes can help prevent both strokes and cancer!
Nut-based yogurt contains the same healthy bacteria as dairy-based yogurt, promoting gut health.
Yogurt, nut-based or otherwise, is a great source of protein.
A bit of an objective opinion, but eating bread definitely raises my happiness levels 🙂

Yogurt is a great protein option for those trying out vegetarianism – it is very nutrient-dense in relation to the amount of energy used to produce it and has a much lower impact compared to meat. Making a small swap like this is a great way to lower your carbon impact in the long term, and it’s healthy as well!

If you try this recipe, let us know over on Instagram or Facebook. If you want to try and stump me with your own batch of leftovers, send in a submission here! Your recipe could be the next one featured on the Tigers Go Green Blog.

Happy Cooking!

Naomi

Plant-Based Food Tour: Everything Else

The time has come; It is the final stop on the Plant Based Food Tour of Princeton. This week we’ll be hitting up a variety of restaurants. We’ll give you our take on ice cream, pizza, and fully plant-based restaurants. Have you been curious about dairy free options at local ice cream shops, but still too nervous to take the leap? We will convince you! Wondering how pizza can be vegan? You’ll be surprised. Overwhelmed by all the different options at the local juiceries and plant-based restaurants? We’ll help you figure out what’s best for you. While this may be the final stop, we hope that we’ve encouraged you to continue to pick plant-based options when dining out in Princeton and wherever else you go. You can do something good for both your body and the planet!

Sweets

Thomas Sweet – Most Likely to Make You Feel Like a Kid Again

Price: $

Bang for Your Buck: ★★

Creativity: ★★★

Plant Forward: ★★

Taste: ★★★

Ease of Access: ★★★

Thomas Sweet is most well-known for its blend-ins, which are a variety of toppings that you can get mixed with ice cream in a special machine to create a soft serve-like consistency. Because I wanted to sample the shop’s vegan options, however, I wasn’t able to get any of the flavors that were available for blend-ins. Their only vegan offerings were two flavors of sorbet: watermelon and pineapple. I ordered a single scoop of the watermelon, which I thought had a bit of an artificial candy-like flavor. The texture of the sorbet was quite enjoyable, though; I was expecting something like Italian ice and so was pleasantly surprised by how smooth it was. While Thomas Sweet may not be the best place to go if you’re looking for vegan frozen desserts, the blend-ins looked super fun, and I would definitely recommend giving them a try if you eat dairy. The store is not too far from campus and there are some outdoor tables right outside, perfect for a sunny outing with a few friends. I also loved how charming it was inside, with bright colors, whimsical decor, and even a funhouse mirror. Overall, Thomas Sweet is my ideal childhood ice cream shop with some creative twists!

Bent Spoon – Most Vegan-Friendly Ice Cream in Princeton

Price: $

Bang for Your Buck: ★★★

Creativity: ★★★★★

Plant Forward: ★★★★★

Taste: ★★★★★

Ease of Access: ★★★★

Bent Spoon will never fail to surprise you with their creative flavors. This holds true when it comes to their plant-based options. Their vegan flavors currently entail dark chocolate, raspberry, mango, organic coconut, cookies and cream, blood orange, and coffee coconut. I tried the organic coconut, cookies and cream, blood orange, and coffee coconut. I was thoroughly impressed with them all, but I think my favorite was the coffee coconut. Most ice cream shops typically only offer sorbets as their dairy-free options, so I love that Bent Spoon offers some more traditional, creamy/milky dairy-free options such as cookies and cream. Their creamier, more traditional ice creams seam to be coconut-based, so if you like coconut, this is perfect! They also hit it out of the park with sorbets if you are looking for a fruity, summer vibe. Regardless of what you’re in the mood for, if you are looking for plant-based ice cream, Bent Spoon has you covered.

Halo Pub – Creamiest Ice Cream in Princeton

Price: $

Bang for Your Buck: ★★★★

Creativity: ★★★★

Plant Forward: ★★

Taste: ★★★★★

Ease of Access: ★★★★

Overall, I had a really great experience at Halo Pub, but it did come with some disappointments for the vegan in me. I was disappointed to discover that their sorbets still had dairy in them and they were all out of their dairy-free flavors (but I will definitely return to try the dairy-free when they are back!). Because of this, I ended up ordering cookie dough and M&M ice cream which were both absolutely delicious! That said, as I’m writing this a couple hours later, I’m definitely having stomach pains. I would say the deliciousness was definitely worth it for me, but if you are more strict with your plant-based diet, be sure to go when their dairy free flavors are available!

Pizza

Jules Thin Crust – Most Likely to Challenge Your Notion of Pizza

Price: $

Bang for Your Buck: ★★★★

Creativity: ★★★

Plant Forward: ★★★★

Taste: ★★★★★

Ease of Access: ★★★★★

Jules Thin Crust doesn’t just provide your simple cheese pizza — indeed, they offer an impressive number of coded options and toppings from which you can choose! While many of their options are cheese-based or include meat, they also present several vegetarian and vegan-friendly options, including many no-meat pizzas, one vegan option, custom pizzas, and vegan cheese substitutes. After perusing their menu online, I ordered a mini Mexican pizza and a field salad with balsamic dressing. It took me just a minute to walk from the gates to pick up my food! The mini pizza was equivalent to about 2 slices of a large pizza, and at $8.25, was pretty good value for all the toppings you get: tomatoes, corn, scallions, cilantro, mozzarella, and chipotle sour cream, all on top of a delicious black bean spread on a crispy thin crust! Although the cilantro was a bit overpowering, the fresh tomatoes and sour cream really complemented the black beans well. The organic salad, albeit a bit pricey at $9.25, was well-sized and flavorful. The dried cranberries, apples, goat cheese, and balsamic were pretty standard additions but nonetheless delicious! Overall, I was pleasantly surprised by Jules’ Mexican pizza, and would definitely try their other special, non-cheese pizzas again.

Pizza Den – Most Plant-Friendly Pizza Place

Price: $

Bang for Your Buck: ★★★★

Creativity: ★★★

Plant Forward: ★★★

Taste: ★★★★

Ease of Access: ★★★

Overall, my experience at Pizza Den was really great. I ordered a Tomato Pie, which had no cheese, making it vegan and absolutely delicious! I also ordered the Brooklyn Pie which was even more delicious with a fluffy crust, a lot of sauce, and only small pieces of whole mozzarella (which is great for the plant-based eater like me who will eat cheese sometimes but doesn’t want so much that it will make her stomach hurt!). They also have the option to use daiya cheese (vegan cheese) which I love for the dairy-free and pure vegans out there! Last, I ordered the Nutella and banana dessert pizza. I’ve never had a dessert pizza before and I really enjoyed the sweet treat! I also ordered it all through Snackpass and was able to get a discount code so the ordering process was seamless and the price was right!

Fully Plant-Based

Fresca Bowl

Price: $

Bang for Your Buck: ★★★★

Creativity: ★★★

Plant Forward: ★★★★★

Taste: ★★★★

Ease of Access: ★★★★★

Fresca Bowl offers almost an overwhelming variety of options. Not only do they offer a variety of plant-based bowls (acai, pitaya, kale, chia, and oatmeal), but they also have smoothies, toast, salads, soups, coffee, and poke bowls. I tried the Fresca Acai bowl, the Pesca Noce toast, and Green Machine smoothie. The Fresca Acai bowl was not only delicious, but I was very satisfied with how large the bowl was. It was densely packed with fruits, granola, nutella, and acai, leaving me feeling very full. I feel that sometimes restaurants skimp out on the acai bowl, but Fresca Bowl certainly does not! They have a variety of toasts, both savory and sweet, but the Pesca Noce is a sweet toast with peaches, cream cheese, granola, honey, chia seeds, and cinnamon. It was also really filling and delicious. I highly recommend treating yourself for breakfast or even dessert with the Pesca Noce toast. Last but not least, I tried the Green Machine smoothie. Don’t be afraid to get your daily greens in; this smoothie was delicious and still pretty sweet, despite the main ingredients featuring both kale and spinach. Fresca Bowl is a great and convenient stop to get you plant-based fixings in and they have lots to offer. Maybe too much if you’re the indecisive type!

Playa Bowls – Most Colorful Smoothie and My Favorite Acai Bowl

Price: $

Bang for Your Buck: ★★★

Creativity: ★★★

Plant Forward: ★★★★★

Taste: ★★★★

Ease of Access: ★★★★

For the last stop on my plant-based food tour, I went to Playa Bowls. There I got a Pura Vida açai bowl and a pitaya smoothie. The açai bowl surpassed my expectations. It had the sweetness of honey, fruitiness of açai, blueberries, and strawberries, and the crunch of delicious granola. It was nicely cold and I recommend it. The smoothie didn’t quite meet how delicious it looked. Being a bright pink pitaya mixture, I expected lots of fruity flavor. What I got was nicely creamy, but not very flavorful. It was very far from the sweetness, acidity, or kick usually present in a good fruit smoothie.

I love the inside of Playa Bowls. It is located on Hullfish Road next to Lan Ramen and down the street from the public library. I was asked whether or not I wanted a bag and I did not receive any unnecessary plastic or waste. The plastic smoothie cup claims to be made of recycled plastic and the shop advertises their commitment to reducing waste. I recommend ordering the Pura Vida or another açai bowl the next time you go to Playa Bowls.

Tico’s – Most Fantastically Fruity Flavours

Price: $

Bang for Your Buck: ★★★★

Creativity: ★★★★

Plant Based: ★★★

Taste: ★★★★★

Ease of Access: ★★★★

Got a sweet tooth? Love you some fruit? Want to combine the two? Look no further than the astounding establishment that is Ticos! Located on Spring Street, Ticos is a Princeton town stalwart that is totally worth your time. For this review I ordered their Pina Colada smoothie and the Sweet Thing organic bowl, both of which were packed with fruity goodness and left me very satisfied long after the food had disappeared. I have never tried a smoothie bowl with a guava base before and the Sweet Thing bowl really impressed me. The Pina Colada smoothie is my go-to when ordering at Tico’s and I cannot rave about it enough. The menu at Tico’s is mostly fruit items, but you can order quesadillas as well. There is a large range of plant-based options, but keep in mind that all of their smoothies contain yoghurt, so if you are searching for a wholly vegan option you will have to ask them to substitute the yoghurt for ice. I have never had a bad experience at Ticos and I doubt you will either; go on… Check it out!

Planted Plate – Most Plant-Based Plate in Princeton

Price: $$

Bang for Your Buck: ★★★★

Creativity: ★★★★★

Plant Forward: ★★★★★

Taste: ★★★★

Ease of Access: ★★★★★

Wow. So many plant-based options to choose from. My personal favorite was the cauliflower bites. They would certainly satisfy a buffalo wing craving anyday. The vegan ranch was also a wonderful dipping sauce. I was surprised by the pitas served with the hummus; they were warm and both crispy and soft. 10/10 would recommend. The main dish I had was the cali burger, which was good, but a little dry. The bread and toppings were, however, very fresh and I felt like I was eating good, quality ingredients. Hot take: Planted Plate has the best french fries in Princeton. I also learned that if you’re on snack pass you can get 25% your first order at Planted Plate and if you’re a student you can get 10% off anytime!

Arlee’s Raw Blends – Best at Making the Ingredients Shine

Price: $$

Bang for Your Buck: ★★

Creativity: ★★★★★

Plant Forward: ★★★★★

Taste: ★★★★

Ease of Access: ★★

While the focus at Arlee’s might be on juices, don’t be deceived—they have a surprising amount of variety in their menu items, including breakfast items, wraps, salads, snacks, desserts, and even pizza. Furthermore, everything is completely plant-based! My sweet tooth was calling and I was especially enticed by their plant-based cheesecake, so I ordered two slices, one strawberry and one mango. For my daily caffeine fix, I also got a cold brew latte made with almond milk. As a big fan of fruity desserts, the cheesecake was right up my alley. It was lighter than traditional cheesecakes but still had a nice tang, and the crust made from raw almonds actually resembled a graham cracker crust more than I expected. I personally liked the strawberry better than the mango, but would happily take another slice of either! One note is that you should avoid letting the cheesecake sit for too long—I left it at room temperature for a few hours before finishing it, and the texture softened a lot once it was no longer chilled. The cold brew latte was sweet but refreshingly so, with a pronounced cinnamon taste. It did seem a little watery to me, especially because I tend to like strong coffee drinks. That being said I finished it easily (and also loved the glass bottle it came in!). One drawback is that the items at Arlee’s can be quite pricey ($8.99 for each slice of cheesecake and $10.99 for a 16oz. latte). While perhaps not affordable on a regular basis, and also a little far from campus (near Hoagie Haven), the quality of the ingredients at Arlee’s and its exciting plant-based menu make it a great place for a special treat.

This series is a collaboration between student group, Greening Dining and the Princeton EcoReps

*** We are not food critics, but food enthusiasts. This is in no way intended to be a formal critique or review of any restaurant in Princeton, merely a way to encourage students to try more plant-based options when dining out.

Plant-Based Food Tour: High-End

Welcome to the fifth stop on our Plant-Based Food Tour of Princeton, and definitely the one a lot of us were most excited for! This post will be your ultimate guide to deciding where to beg your parents or significant other to take you out to dinner, while also keeping the plant-based diet in mind! We’ve discovered that even at a steakhouse, you can still eat plant-based. We hope this post inspires you to both treat yourself and the planet with these high-end plant-based options.

Agricola Eatery – Most Plant Forward

Price: $$$

Bang for Your Buck: ★★★

Creativity: ★★★★★

Plant Forward: ★★★★★

Taste: ★★★★★

Ease of Access: ★★★★★

It is probably safe to say that Agricola is the most plant-forward of the high-end restaurants in Princeton. I went on a beautiful sunny day and enjoyed their outdoor seating on Witherspoon St. I tried their two entrees that they note as being “inspired by the cultural shift towards sustainable, plant-based eating.” To say that I was thoroughly impressed is an understatement. The LoRe Pea Ravioli featured several veggies such as carrots and peas, used a very creative pea filling, and was topped with an almond pesto. The Spring Vegetable Barigoule was a delicious soup with peas, carrots, mushrooms, and artichokes as well as sourdough bread. Both entrees exceed my expectations by far. They were completely plant-based, tasty, and filling.

I also tried the Roasted Local Mushrooms, Broccoli Rabe, House-made Fries, and Avocado as sides. They were all fantastic. The fries were the perfect balance of fresh and fried, the broccoli rabe had a nice kick to it, and the avocado was light and simple. The Roasted Local Mushrooms were the star of the sides, though. They were hands-down the best mushrooms I have ever tried. Overall, this meal was very tasty and, most importantly, extremely plant forward. Oftentimes, vegetarian options at restaurants are very dairy heavy. I loved how creative Agricola was with their plant-based options and loved that they were fully plant-based. Agricola is helping lead the cultural shift to healthier and more sustainable diets!

Winberies – Most Surprising Plant-Based Creativity

Price: $$

Bang for Your Buck: ★★★★

Creativity: ★★★

Plant Forward: ★★

Taste: ★★★

Ease of Access: ★★★★★

For the type of place that serves bar food, I was really surprised with the amount of plant-based options Winberies has to offer! Most places have plant-based appetizers and salads, but Winberies actually had two entrees that I could order! For an appetizer I ordered the beer baked pretzel sticks. It came with three large sticks, which I thought was decent for the $9 price, and they were super fluffy and salty. The perfect appetizer! For entrees, I ordered the veggie rice bowl and the housemade vegetarian burger. While I think the veggie rice bowl could’ve had more flavor, I was really impressed with how many vegetables were included in the bowl and how light the entree was. Typically, restaurants like this tend to make things super heavy, but the veggie rice bowl was delightful and felt good to eat! Most innovative was the housemade vegetarian burger. The burger was made out of portobello mushrooms, brown rice, oats, and beets, and had a really shocking look and consistency. It honestly looked like a real burger and gave a beyond burger vibe but with whole vegetables instead of the scientifically created beyond meat. The burger was definitely mushier than other veggie burgers I’ve had but was really exciting to try and tasted pretty good! Last, but certainly not least, was the apple crisp for dessert. The dish had diced apples warmed up with rum caramel sauce, hazelnut streusel, and vanilla ice cream. How could you go wrong?

Overall, Winberies really surprised me with their thoughtfulness for plant-based eaters and I would not hesitate to go again with some friends!

Witherspoon Grill – Fanciest Restaurant With the Best Bread

Price: $$$

Bang for Your Buck: ★★★

Creativity: ★★

Plant Forward: ★★

Taste: ★★★

Ease of Access: ★★★★

Witherspoon Grill is located in Hinds Plaza in the centre of downtown Princeton. The restaurant has a large outside eating area for the summer months, and impeccable service. Make no mistake: Witherspoon Grill is a restaurant committed to serving meat, and as such their plant-based options are thin. I ordered most of their non-meat options: Fries, Onion rings, Artichoke Francaise, Asparagus, and the Ricotta Ravioli. A veritable feast. While all of these options were really tasty, they were mainly appetizers, and the only entrée option that was in any way plant-based was the Ravioli. The star of the main meal was undoubtedly the artichoke francaise, however the sauce was a little thick and I left feeling extremely full. This was possibly contributed to by the fantastic desserts: flourless chocolate cake and peanut butter lava cake. Ultimately, I would encourage you to eat out at Witherspoon Grill, but keep in mind that you are going to be limited on creative plant-based options. Oh and one last thing: their bread is fantastic!

Mediterra – Most Fresh Ingredients

Price: $$$

Bang for Your Buck: ★★

Creativity: ★★★

Plant Forward: ★★

Taste: ★★★★

Ease of Access: ★★★★

Mediterra did not have many options that did not include meat or cheese. I tried the Pasta-less lasagna which was flavorful and featured some fresh eggplant, but the portion was very small for the $25 cost. The Market Bowl was tasty and a fun mix of different vegetables. One the side I tried the papas bravas and burrata with fried artichoke. The papas bravas was definitely the best bang for your buck item in terms of plant-forward options at Mediterra (only $8). Without it I definitely would have left hungry. The fried artichoke was fun to try, but the portion size was quite small and the flavor of the artichoke was hidden by the frying method. I was pleased with the chocolate ganache tart as dessert. The rich chocolate tart was complimented well by the coconut crema and raspberry sauce. Overall, I enjoyed the food, but it was unsatisfied with the small portions for a big price. It was clear the ingredients were fresh, which was a plus.

Local Greek – Most Comprehensive Platter

Price: $$-$$$

Bang for Your Buck: ★★★

Creativity: ★★

Plant Forward: ★★★

Taste: ★★★

Ease of Access: ★★★★

For week 5 of the Plant-Based Food Tour, I ate at Local Greek. This restaurant has its main location a 12 minute walk from Fitzrandolph Gate. It also has a location with takeout and very limited outdoor seating on Nassau Street reviewed last week. Over two trips, I tried two entrees, a side, and a salad.

The first entree I tried is the Greek Falafel Platter, which is a vegetarian option. This falafel was good, but it didn’t set itself apart from other falafels. The accompanying tzatziki sauce improved this and made the falafel less dry. This platter also comes with a small salad, some pita bread, and a choice of rice or fries. I enjoyed the salad, but like the falafels, it didn’t impress me too much. The fries and pita were fine, if standard.

The second time I ate from Local Greek, I decided to try something new. This was the Gigantes entree, described as large lima beans in a Greek herbed tomato sauce. As seen in the picture below, this is the dish that made my desk look like a bit of a crime scene (presumably because it tipped and spilled during my walk home). I quite enjoyed the warmth of this dish and the heartiness of the lima beans however. Because I am not familiar with this dish, I don’t know if the oily quality of the sauce is typical, but know that this is how the dish was for me.

Lastly, I tried the Horiatiki salad and the hummus. The salad was fine; I appreciated the feta cheese, but the dressing didn’t add much and there was little else done to the cucumbers, tomatoes, onions, and olives besides being sliced up. The hummus tasted pretty standard as well, though I appreciated the chunkier texture of the chickpeas.

Local Greek is located at the intersection of Leigh Ave and John St with a satellite location on Nassau St. The restaurant offers limited indoor dining, takeout, and outdoor seating. There is a good amount of plant-based options on the menu and they are clearly labelled with “vg” for vegetarian and “vn” for vegan. Order the Greek falafel platter for a solid plant-based entrée with a side of fries and a small salad.

La Mezzaluna – Most Welcoming High-End Restaurant

Price: $$$

Bang for Your Buck: ★★★

Creativity: ★★

Plant Forward: ★★

Taste: ★★★★

Ease of Access: ★★★★

After seeing rave reviews for the rigatoni vodka at La Mezzaluna, I had to give it a try for myself. I certainly wasn’t disappointed—I especially loved the sauce, which was rich, creamy, and slightly sweet (would recommend using it as dip for the complimentary bread!). I was even able to sub whole wheat penne for the rigatoni at no additional cost, which I appreciated since most restaurants charge extra for whole wheat pasta. The portion size for the entree was generous and definitely left me feeling satisfied. I also ordered an appetizer of arancini (rice balls) and a side of wild mushrooms. While both were solid dishes, the rigatoni vodka was by far my favorite, and I do wish that the portion size for the mushrooms was a bit bigger. The overall menu at La Mezzaluna is not especially plant friendly, as it uses a lot of dairy ingredients, but there are nonetheless a number of great vegetarian options — rigatoni vodka, vegetable risotto, pumpkin ravioli, truffle gnocchi, and fried zucchini blossom, to name a few. Located down Witherspoon Street, the restaurant is relatively close to campus and seemed quite popular when I went to pick up my food. It has a classy vibe but still retains a welcoming and relaxed atmosphere, making it the perfect place to celebrate a special occasion or to simply enjoy a delicious restaurant meal.

Alchemist and Barrister – Tastiest Brussels Sprouts Appetizer

Price: $$

Bang for Your Buck: ★★★

Creativity: ★★★

Plant Forward: ★★

Taste: ★★★★★

Ease of Access: ★★★★★

Alchemist and Barrister far exceeded my expectations to say the least. A big contributor to this was an appetizer special they had for the week which was crispy brussels sprouts with almonds and an asian sauce. I went to eat here with some friends and the brussels sprouts were immediately gone, everyone raving about the amazing flavor. If you see this menu item on the weekly specials again, you must go! An absolute 10/10 and I plan to try and make brussels sprouts at home like this! The other appetizer we ordered was the cauliflower crusted pizza which had mozzarella, pesto, and diced tomatoes. I thought this pizza made for the perfect appetizer and the cauliflower crust was a delicious, plant-forward edition. Lastly, I ordered the beyond burger which was probably the best beyond burger I’ve had at a restaurant. They made the burger really thick, which is my personal favorite type of burger, and the brioche bun, red onion, and arugula were all really awesome editions. The french fries on the side were crisp and flavorful and the pickle was beautifully salty and crunchy. I can honestly say I would return to Alchemist and Barrister and would be excited about doing so… especially if they have those brussels sprouts!!

Mistral – Most Interesting-Tasting

Price: $$$

Bang for Your Buck: ★★★

Creativity: ★★★★

Plant Forward: ★★

Taste: ★★★★★

Ease of Access: ★★★★

Mistral is a sophisticated restaurant and bar at the end of Witherspoon, right across from Princeton Public Library. While it has a relatively few vegetarian options (and no vegan options), their dishes are all quite tasty. The ambience is rather cozy, and the atmosphere is not too formal, despite being a high-end restaurant. This week I ordered the endive and beet salad, the herb and ricotta ravioli, and the chocolate tart. I was extremely satisfied with all three dishes, but the highlight of the meal was actually the beet salad. The mix of textures and tastes was well-composed and well-executed. Mistral was an overall positive experience, and I am glad to have visited this week.

This series is a collaboration between student group, Greening Dining and the Princeton EcoReps

Sustainable Meals for Busy Students: Vanilla Muesli Bowl

Author: Will Rehm ’24

Are you in the mood for a delicious breakfast or a quick snack? This easy vanilla muesli bowl is a great way to spice up a healthy classic with fresh fruit. You can make this bowl without spending time in a kitchen cooking anything, though you will need access to a refrigerator if you’d like it very cold. There are several things about this recipe that make it sustainable. For one, few of the ingredients are heavily processed. Additionally, the milk alternatives mean there was no cow required, saving methane emissions and large water usage. Lastly, you can make the fruit more sustainable sourcing it from the most local providers. I’ve even grown strawberries at home, so you can reduce pollution and follow this recipe with fruit fresh from your garden. You can also modify this recipe to include as much or as little sugar as you’d like.

Ingredients:

1 / 2 cup old – fashioned oats
1 / 2 cup vegan milk
1 tablespoon honey
2 strawberries
1 banana
Nuts, chocolate, or any other fruits you’d like to use

Steps:

Step 1: To start, combine the oats with the milk and 3 / 4 of the honey. I didn’t have any old-fashioned oats so I substituted instant oats from the U-store. I also used soy milk from the dining hall, though I would have chosen oat milk if it was available. Oat milk is often creamier and uses less water than almond milk. Once combined in a bowl, you can put the bowl in the refrigerator for 15 minutes. If you don’t have access to one like me, it’s perfectly fine without doing so.

Step 2: Cut up your bananas into coins and strawberries into small pieces. Put these fruit toppings on the oat and milk mixture and add any chocolate, nuts, granola, or fruits you’d like. I had a little honey left over, so I drizzled that on top. Enjoy!

Recipe adapted from The View from Great Island

This series is brought to you by student group, Greening Dining

Level Up Your Leftovers #1: Cauliflower Jalapeno Soup

By: Naomi Frim-Abrams ’23

Welcome to the inaugural post of Level Up Your Leftovers, a series where I (Naomi) take your leftovers and turn them into a refreshed recipe!

First up, we have a submission from Lisa here at the Office of Sustainability. Lisa laments, “I have half a jalapeño left that I can’t figure out what to do with! We made tacos a few nights ago and didn’t use the whole thing. Would love some ideas otherwise, I can compost it :)” Well I have some good news, as I think I know a recipe that can ease your worries. It’s vegan/vegetarian friendly and is packed with hearty cauliflower!

ROASTED CAULIFLOWER SOUP WITH FRIED JALAPEÑOS

(adapted from IsabelEats)

_{Image Credits: Isabel Eats https://www.isabeleats.com/roasted-cauliflower-soup-with-fried-jalapenos/}

Serves: 4

Time: ~30 minutes

You will need:

2-3 tbsp olive oil
0-3 jalapenos, diced, with or without seeds (can substitute with other peppers/hot sauce if needed)
One large onion, diced
2 heads of cauliflower, cut into florets
1 tbsp garlic, minced
2 ½ cups vegetable broth
1 ½ cups milk of choice
½ tsp each: dried sage, cumin, smoked paprika*
1 dried bay leaf
1 tbsp fresh cilantro, chopped + more for garnish (optional)
Salt and pepper to taste
Feta cheese, for garnish

*adjust seasonings as necessary

Instructions:

Heat olive oil in a large pot over medium heat. Add diced jalapenos and cook until brown and crispy, around 3-5 minutes. Transfer the cooked jalapenos to a bowl and set aside.
Add the diced onion to the pot over medium and cook until the edges begin to be translucent, about 5 minutes. Add in the cauliflower florets and saute until they turn brown.
Stir in the garlic as well as all of the dried seasonings. Saute until fragrant, stirring frequently for about 1 minute.
Add the vegetable broth and milk of choice into the pot, as well as most of the fried jalapenos (reserve some for garnish). Cover with a lid and boil until cauliflower is tender, about 15-20 minutes.
Check the soup for seasoning, and add more if needed. Remove the bay leaf. Add in most of the fresh cilantro (reserve some for garnish) and hot sauce to taste. Using a regular or immersion blender, pulse until smooth.
Plate up the soup with feta cheese sprinkled on top as well as the reserved fried jalapenos and fresh cilantro. Eat with a crusty bread on the side and salad for an impressive meal.
Enjoy!

This recipe can be customized in terms of seasonings and spice levels. It can be made completely vegan with the omission of feta cheese.

Some fun facts about jalapenos:

They were the first pepper to travel into space on the 1982 Space Shuttle Columbia
They are an excellent source of vitamin C and contain copper, magnesium, vitamins A, E, and K, folate, manganese, fiber, potassium, and iron.
Surprisingly, a typical jalapeño pepper packs more vitamin C than an orange!

Incorporating more plant-based foods into your diet is a great step towards reducing your carbon footprint. According to this Economist article, just going vegetarian could cut your food-related emissions by 30%! It’s the small steps that count, and dietary changes can make a big difference in crafting a healthier and more sustainable lifestyle.

Happy Cooking!

Naomi