Do you have an appetite to tackle climate action? Are you hungry to reduce the carbon footprint on your plate? Got a craving for more plant-based options in your diet?
Come celebrate Earth Day 2021 with the Department for Social Responsibility and New Norm, and join us for a digital lunchtime cooking workshop. A professional chef will showcase some delicious recipes for you to try at home that will reinvigorate mealtimes without eating up your time or money. So, if you’re ready to taste test sustainable, low-carbon meals that will boost your ‘5 a Day’, reserve your place now! Tackling climate change never tasted so good.
In this session, you will learn how to make a plant-based pesto from scratch and how to use it in three different simple meals:
o Pesto chickpea salad
o Pesto sandwich with baked tofu
o Pasta pesto with baked tofu
Ingredients
Pesto
- 30g basil
- 45g pine nuts
- 2x cloves garlic
- juice of 1/2 lemon (1x tbsp)
- 5x tbsp nutritional yeast
- 3x tbsp olive oil
Baked tofu
- 280g pack of extra firm tofu
- 2 tbsp soya sauve (tamari GF)
- 1 clove garlic
- 2 tbsp cornflour
Other ingredients
- 100g wholewheat pasta (just for pasta and salad dishes)
- 1x 400g can chickpeas (just for salad dish)
- 200g cherry tomatoes
- 30g rocket (or salad leaves of your choice)
- 2x slices sourbough (just for sandwich)
Equipment
- Medium saucepan
- Food processor OR hand blender
- Baking tray x2
- Shallow dish
- Sieve/colander
- Knife and board