The Sustainable Change

Do you still use wrapping paper?
And if you do still use it, do you know what kind is recyclable and what kind is not?

Let's go through it:
Regular/glossy paper - Recyclable, as long as there are no non-paper additives like metallic flakes, glitter, colored shapes Foil metallic and heavily laminated paper - Not recyclable, should be thrown away Plastic coating wrapping paper - Not recyclable, especially if it comes with bows, glitter and ribbons Brown paper wrapping paper - Compostable, the best kind you can use. Pair it with some twine and you’re good to go!

According to Standard UK “A good tip to find out whether your wrapping paper is recyclable is by employing the scrunch test. All you need to do is get a piece of the paper and scrunch it up into a ball. If it stays scrunched together in a ball it can probably be recycled. If it doesn't, it can't be recycled”

What kind of wrapping paper do you use?

I’ve been vegetarian for about 6 years now, but it was only last year that I actually began enjoying salads funnily enough. For the longest time I was a vegetarian that didn’t enjoy salad. Does anyone else feel the same way? However, over the course of the pandemic I like many others have been cooking way more and with that I have learned to really enjoy eating salads. So here are my top 5 favorite vegetarian salads for you to try out:

Cool Beans Salad

What you’ll need:
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

What to do:
Whisk the first 8 ingredients together in a large bowl
Next, add the remaining ingredients; toss to coat
Chill until serving

Hearty Asian Lettuce salad

What you’ll need:
1 cup ready-to-serve brown rice
1 cup frozen shelled edamame
3 cups spring mix salad greens
1/4 cup reduced-fat sesame ginger salad dressing
1 medium navel orange, peeled and sectioned
4 radishes, sliced
2 tablespoons sliced almonds, toasted

What to do:
Prep the rice and edamame according to the package directions.
Combine the salad greens, rice and edamame in a large bowl.
Add the salad dressing and toss to coat.
Divide salad mixture between 2 plates; top with orange segments, radishes and almonds.

Enjoy!

Source: Taste of Home

The best part about these salads is that they can be made vegan as well. So next time someone calls a vegetarian/vegan meal boring, whip out one of these salads and change their mind.

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