Wednesday, April 5, 2023 Plant-based dishes bring sustainability to dining centers for month of April

Earthstock is a month-long celebration of the planet that happens every April at the University of Nebraska-Lincoln. Earthstock works to provide creative and educational programming for University students and Lincoln community members to recognize the urgency and feasibility of economic, social, and environmental sustainability in the face of climate change.
This year Dining Services is participating by featuring plant-based dishes every Thursday in April at the Abel, Cather, East, and Harper Dining Centers. These dishes emphasize cultural influences, local produce (Nebraska. Local.), and interesting protein sources. Highlights include eggplant parmesan, Udon noodle bowls, poke bowls, vegetable spring bowls, and white beans with sundried tomatoes.
To celebrate the feasibility of local foods at the Selleck Food Court, try the made-to-order salads from Moxie’s Gluten-Free Café with greens grown in-house with our Babylon micro-farm.
Abel Dining Center
Thursday, April 6 | Lunch: Yakisoba with vegetables; Quesadillas with vegetarian cheese; Vegetable-stuffed peppers; Plant-based eggs Dinner: Roasted vegetable and pasta dish; Plant-based eggs |
Thursday, April 13 | Lunch: Mango couscous; Plant-based mushroom meatballs; Plant-based eggs Dinner: Made-to-order roasted vegetable bar; Tofu Lo Mein; Plant-based eggs |
Thursday, April 20 | Lunch: Poke bowls featuring plant-based protein options; Black bean burrito; Plant-based eggs Dinner: Tomato zucchini bake; Chana masala |
Thursday, April 27 | Lunch: Vegetable-stuffed peppers; Plant-based eggs Dinner: Mushroom risotto; Curried vegetables; Plant-based eggs |
Cather Dining Center
Thursday, April 6 | Lunch: Stewed pinto beans Dinner: Quinoa and black beans |
Thursday, April 13 | Lunch: Quinoa and black beans; Eggplant parmesan Dinner: Cilantro lime rice with black beans |
Thursday, April 20 | Lunch: Caribbean black beans and rice Dinner: Quinoa and black beans |
Thursday, April 27 | Lunch: Rotini edamame casserole; Vegan Udon bowl Dinner: Garlicy collard greens; Fiesta black beans; Vegan Udon bowl |
East Campus Dining Center
Thursday, April 6 | Lunch: Jamaican spinach; Jamaican rice with peas |
Thursday, April 13 | Lunch: White beans and sun dried tomatoes |
Thursday, April 20 | Lunch: Mexican millet; Refried beans |
Thursday, April 27 | Lunch: On-the-grill Beyond Meat Burger |
Harper Dining Center
Thursday, April 6 | Lunch: Lentils masala; Vegetable-stuffed peppers |
Thursday, April 13 | Lunch: Vegetable spring roll; Black bean and brown rice burrito Dinner: Garden pasta casserole |
Thursday, April 20 | Lunch: Eggplant parmesan |
Thursday, April 27 | Lunch: Creole baked beans |
If you're interested in Dining Services' yearlong sustainability efforts visit dining.unl.edu/sustainability. And visit asun.unl.edu/earthstock for more information on Earthstock events for the month of April.