Plant-based dishes bring sustainability to dining centers for month of April

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

Produce sits waiting to be purchased

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.

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Dining Students Staff Faculty ASUN Community Engagement Student Affairs Sustainability Well-being