Editor’s note: In 2025, in a series titled “50 States, 50 Fixes,” the New York Times documented environmental fixes from each state. Lisa Murray submitted Recipes for a Healthy Planet, the monthly column that she writes with her niece, Alex. At the end of the year, the Times published more of the notable reader-submitted ideas that did not make it into the series. This time, Recipes for a Healthy Planet was included.
https://www.nytimes.com/interactive/2025/12/28/climate/us-eco-friendly-projects-readers.html
Alex is in the kitchen this month:
Alex and Lisa Murray Credit: Molly Ferrill
It’s January 3 as I write this, and already I’ve failed “vegan-uary.” Horrifying, but true, those holiday leftovers did not eat themselves. My Aunt Lisa is the January-lover in this house; she loves the freshness of the new year, the possibilities, the rush of goal-setting. Me, I’m a bear in hibernation. January is not the month for me to commit to anything, unless it’s snuggling my dog for warmth and lighting candles to stave off the dark.
But living with Lisa has helped me view the new year not with trepidation, but with a small glimmer of hope, especially when it comes to diet. Each year, millions of people resolve to “eat better” or “go on a diet” and fail by the end of the month, reverting to old habits and comfortable routines. Resolving to make drastic changes without proper planning and support will only stop people (definitely me included) from ever making changes that are better for personal health and a healthy planet.
Even though I’ve already eaten meat in this new year (again, holiday leftover — my family is not vegan and made it clear to me, the cook, that a vegan Christmas wasn’t to be considered), I’m strangely not discouraged. I’m trying to take a longer view of personal and planetary health, one that gives grace to circumstances that may lead to “imperfection.” I started eating more plant-based and vegan foods when I moved to New Hampshire last February, because my aunt and uncle are vegan. And when I think back on the past year, despite not being a 100% certified vegan, I’m pleasantly surprised at how far I’ve come, trying new foods, experimenting more, and –- what’s more –- actually liking it all.
Visiting my sister in New York City for New Year’s Eve, we went to a bakery and split many (non-vegan) pastries. But I also ordered a tofu sandwich at that same bakery for my lunch later, and it was the best thing I ate at the bakery! Last year, I never, ever would have considered ordering a tofu sandwich when there was a meat option. But now, here I am enjoying tofu and wanting to experiment with vegan sandwiches (I’m sure, another month’s column this year, watch this space).
My recommendation for the new year? Cut yourself some slack. Resolutions are not straitjackets, binding you tightly to bettering yourself. Intentions and goals, when you’re designing them for the long term, are never going to be executed brilliantly or perfectly. So what if I’ve already broken vegan-uary? I know that I am going to make this next meal tonight, and I’m not going to miss the meat. For me, that’s true growth.
In the dark winter months, I want something easy to make, something in equal parts comforting and semi-quick. This dish involves two sheet pans and a bowl for plant-based yogurt. It’s warming and filling and flavorful. A new trick I learned this year, courtesy of Lisa, is not to over olive-oil your roasted potatoes. A light drizzle over them helps them to crisp up, too much will keep them soft. You learn something new every year!
Curry Cauliflower and Peppery Potatoes
Ingredients
3 lb. potatoes
1 tablespoon olive oil
1 teaspoon white pepper
2 teaspoons cumin
2 teaspoons salt
1 head of cauliflower
1 large red onion
1 14 ounce-can chickpeas
5 tablespoons olive oil
3 tablespoons tomato paste
4 cloves of garlic, chopped
2 teaspoons curry powder
2 teaspoons garam masala
2 teaspoons turmeric
1 cup vegan yogurt
2 tsp lemon juice
2 cloves garlic, chopped
1/2 teaspoon salt, to taste
Instructions
Heat oven to 425 degrees. Cut potatoes (I usually quarter them), and put them onto a sheet pan with parchment paper. Drizzle with olive oil, white pepper, cumin, and salt, and mix on the sheet pan. Roast for 40 minutes, until potatoes are crispy and brown.
Cut the cauliflower into bite-sized pieces and slice the red onion. Place on a second sheet pan with parchment paper. Drain and rinse the can of chickpeas, then place them on the sheet pan as well.
For the paste, mix the 5 tablespoons olive oil with tomato paste, chopped garlic, and spices (curry powder, garam masala, and turmeric). Add a little more olive oil as needed to make a paste that is spreadable. Spread the paste onto the cauliflower, red onion, and chickpeas, and mix to make sure everything is spiced. Roast for 20 minutes, or until the cauliflower and red onions are soft and maybe starting to crisp. (Note: I like to check my potatoes at the 20-minute mark, and then put in the cauliflower tray, so that they both finish at the same time).
While the potatoes and cauliflower are cooking, mix the yogurt with lemon juice, garlic, and salt. Let it sit in the refrigerator.
Once the potatoes and cauliflower are done, put some fresh spinach on a plate as a base, and top with the potatoes and cauliflower. Drizzle the yogurt mixture on top for a nice finish.
For more information on how your food choices affect the planet and your health, go to:
harriscenter.org/rhp.
Dining and Cooking