In honor of Earth Day, plant-based chef Merida Anderson. known for her Vegan Secret Suppers in Montreal and New York, bestowed eco-friendly, cruelty-free culinary advice on the Today website. Anderson recommends the tried-but-true consumer savvy approach to produce, in which one purchases locally grown fruits and vegetables that are devoid of chemical pesticides. She also notes that during her Secret Suppers she avoids stereotypical vegan fare like faux meat and tofu, and instead uses back-to-basic ingredients like spices, nuts, fruits, and vegetables. Anderson ends her piece with a Pipián pesto tortellini recipe that uses grapeseed oil, garlic cloves, pumpkin seed butter, and vegan wonton wrappers.
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