VEGAN GREEK SHEET PAN DINNER Inspired by ItDoesntTasteLikeChicken.com
Ingredients
Seasoning: •
Veggies and Tofu: •
While the trees in your yard may still look bare and lifeless, they’re actually getting ready for their big comeback. That’s why now is the perfect time for one last trim before the spring growth kicks in. It’s similar to getting a haircut before a big event. Trimming your trees now means they’ll come back looking healthier, stronger, and more vibrant. Plus, a little proactive maintenance can save you from bigger problems down the road. Why Trim Trees Before Spring? Trees are still dormant in March, meaning they aren’t actively growing yet. That’s a huge advantage when it comes to pruning for these reasons: No Wasted Energy: When trees wake up in spring, they use stored energy from their roots to push out new leaves and branches. If you remove weak or unnecessary growth now, that energy goes straight to the healthy parts of the tree instead of being wasted on limbs you’ll just cut later. Faster Healing: Pruning wounds heal more quickly before the full flush of spring growth, making the tree stronger and more resistant to disease and pests. Reduced Risk of Storm Damage: Weakened trees that struggled through last summer’s drought can become hazardous once they get their leaves back. The added weight, combined with strong spring winds, can cause branches or entire trees to snap. Trimming now reduces that risk. What Can We Do in a Day? If you’re thinking about yard projects for spring, now’s the time to act. With the right equipment, a day’s work can make a huge impact. • Removing dead or hazardous trees • Pruning for sunlight and airflow • Trimming overgrown limbs • Reducing weight on older, weakened trees • Opening space for new landscaping Spring is all about new growth and fresh starts, so why not give your trees the best possible beginning? A little trimming now means a healthier, safer, and more beautiful yard all year. Trim Now, Thrive Later Your Trees Need a Final Winter Cut
3 tbsp olive oil
1 block extra-firm tofu, drained and diced 1 medium zucchini, sliced 1 bell pepper (any color), sliced 1 medium red onion, sliced 1 pint cherry or grape tomatoes 1/2 cup pitted kalamata olives 1/4 cup vegan feta, crumbled
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1 lemon, juiced (about 3 tbsp) 4 cloves garlic, minced 1 1/2 tbsp dried oregano
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1 tbsp dried basil
1 tbsp Dijon mustard
1 1/2 tsp salt
1 1/2 tsp black pepper
TAKE A BREAK 3. Bake for 35–40 minutes, stirring halfway through, until everything is golden brown. Remove from the oven, then sprinkle with olives and vegan feta. 4. Serve with cooked rice, warm pita bread, vegan tzatziki, hummus, or chopped parsley. Directions 1. Preheat oven to 400 F. In a small bowl, combine all seasoning ingredients, stir, and set aside. 2. Spread tofu, zucchini, pepper, onion, and tomatoes on a large, rimmed baking sheet. Drizzle seasoning over top and mix with your hands until everything is well coated.
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