Biggest Little Plant Pod

03/09/2026

Eat This, Not That: Kale vs. Iceberg Lettuce 🥬

Iceberg lettuce is crisp and refreshing—but nutritionally, it’s mostly water. If you’re looking for a real nutrient boost, kale is the clear winner.

Just one cup of raw kale provides:
• 217% DV of Vitamin K (great for bone health)
• 69% DV of Vitamin C (immune support)
• 2.4g fiber for digestion and satiety
• Nearly 5× more protein than iceberg lettuce
• 8× more calcium

Kale also contains glucosinolates, powerful plant compounds linked to long-term health benefits.

We’re not here to villainize iceberg—but if you want the most nutritional bang for your greens, kale is an easy upgrade.

Try it this week in salads, smoothies, soups, or sautéed as a simple side.

Small switch, big nutrition.
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02/21/2026

Excited to share the Reno Vegan Chef Challenge is returning this May.
Who do you want to see participating this year?
Comment below!

02/18/2026

02/18/2026

Join us at our new location the Diamond Room at South Valleys Library.

There will be a Sushi Roll demo with an opportunity to get your hands dirty and make your own!

We will set up a couple of stations with supplies for you to enjoy practicing making a roll to share.

Bring a friend or two and whole food plant based dish for the pot luck. We encourage oil free!
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.go.vegan

02/18/2026

02/18/2026

We're thinking sushi - heres some great recipe info!

Colorful, fresh, and surprisingly easy!

I recently made our Vegan Sushi Rolls and Fresh Spring Roll Wraps, and they were absolutely delicious. Using frozen, pre-cooked sushi rice from Sprouts made the sushi rolls come together so quickly—such a great time-saving tip! You can also use brown rice.

Both recipes are packed with vibrant veggies, full of nutrition, and just beautiful on the plate. We dipped them in Date Lady Sweet Chili Sauce and it was the perfect sweet-and-spicy finish. You can add peanut butter or peanut butter powder to the chili sauce or to Coconut Aminos for a special dipping sauce with a nutty twist.

Have you tried making either one of these? If you aren't sure about rolling them, just add all the indredients to a bowl (sans the rice wrapper) and enjoy all the flavors just the same.

Fresh Spring Roll Recipe https://nutmegnotebook.com/recipes-2/course/appetizer-course/fresh-spring-roll-wraps-gluten-free/

Vegan Sushi Rolls https://nutmegnotebook.com/posts/how-to-make-vegan-sushi-rolls/

Date Lady Sweet Chili Sauce https://ilovedatelady.com/Nutmeg

02/16/2026

These vibrant spring roll bowls are a snap to prepare in 30 minutes. With brown rice linguine, fork-tender veggies, and crunchy ribbons of radish, they deliver all the fresh flavors of a spring roll but with the ease of a bowl!
Ingredients
• 12 oz brown rice linguine or pad Thai noodles
• 3 cups broccoli florets
• 1½ cups frozen shelled edamame
• ¼ cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp no-salt-added tomato paste
• 1 tbsp grated fresh ginger
• ½ tsp cornstarch
• ¼–½ tsp crushed red pepper
• 8 oz daikon radish, shaved into ribbons
• ¾ cup shredded carrots
• 2 scallions, sliced
• ¼ cup sliced almonds, toasted

Instructions
1. Cook noodles according to package directions. Add broccoli and edamame in the last 2–3 minutes. Reserve ¼ cup cooking water, then drain. Toss noodles and vegetables with a little reserved water to keep loose.
2. In a small saucepan, whisk soy sauce, rice vinegar, tomato paste, ginger, cornstarch, crushed red pepper, and 2 tbsp water. Cook over medium, whisking until thickened and bubbly (about 1–2 minutes). Remove from heat.
3. Divide noodles into bowls. Top with radish ribbons, carrots, and scallions.
4. Drizzle with sauce and finish with toasted almonds.
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02/16/2026

Join us this month at Biggest Little Plant Pod for a Plant-Based Sushi Pot Luck — an evening of learning, creating, and sharing great food together.

Sushi isn’t about fish. At its heart, sushi is seasoned rice paired with complementary flavors, textures, and creativity. Vegetables, fruits, tofu, mushrooms, and plant-based ingredients bring incredible color, nutrition, and flavor — proving sushi can be completely plant-based and absolutely delicious.

We’ll begin with a live sushi roll demonstration, followed by hands-on roll making so you can practice your own technique. Then we’ll enjoy a shared pot luck feast featuring everyone’s plant-based creations.

Bring family, friends, and a plant-based dish to share. Whether you’re experienced or brand new, this is a welcoming space to learn, connect, and enjoy food in community.

Thursday, February 19, 2026
6:00 PM – 8:00 PM
Washoe County Library South Valleys Branch
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02/09/2026

Vegan Potato Kale Minestrone 🍲
Rich, cozy, plant-powered comfort in every spoon! Perfect for Meatless Monday or anytime you want something warm & wholesome.
Ingredients
1½ lb russet potatoes, diced
1 cup onion, finely chopped
1 cup fresh mushrooms, chopped
6 cloves garlic, minced
1 tsp dried oregano
4 cups vegetable broth
1 bay leaf
3 cups kale, stems removed and chopped
1 (15-oz) can white beans, rinsed and drained
Salt and black pepper, to taste

How to
1. In a large pot over medium heat, cook onion, mushrooms, garlic, and oregano until softened, about 10 minutes.
2. Add vegetable broth and bay leaf. Bring to a boil.
3. Add potatoes and simmer until tender, about 10 minutes.
4. Stir in kale and white beans and cook until kale is wilted.
5. Remove bay leaf and season with salt and pepper. Serve warm.

Recipe:
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01/22/2026

The time has come to open the 2026 CSA memberships, and they’re grateful to begin another season alongside the people who make this farm feel alive. Whether you’ve shared a harvest with them before or are considering joining for the first time, they’re glad you’re here.

This season marks another step in growing a farm that’s rooted not just in soil, but in relationship. CSA (Community Supported Agriculture) isn’t simply a weekly box of vegetables. It’s a way of choosing connection over convenience, nourishment over novelty, and trust over certainty. It’s an agreement between farmers and eaters to show up for one another through the whole arc of a season.

Memberships are now open, with early access for our subscribers and opening soon to our 100+ waitlist and the broader community. If you’re reading this and feel curious, called in, or quietly hopeful about eating closer to the land this year, there’s room for you here. Please go to website for direct access to memberships and enrollment.
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.based.strategies