A new section dedicated to cooking and sustainable food in GoodPlanet Mag, “Specifically, how to do it in the kitchen.” Regularly, Good Planet Foundation Sustainable Cuisine Project Manager Ninon Grunek provides advice, ideas and tips for healthy and eco-friendly eating.
Now is the time to eat vegetables! Adopting new eating habits or going green with your diet can seem complicated on paper, but The Good Planet Foundation explains how to make it more sustainable in an easy way, no fuss. We do! Find monthly tips and recipes in this new section, ‘Practical Ways to Do It in the Kitchen’. This is the result of a collaboration between the cooking workshops we offer all year round and the recipe book that led to the book “Good on the plate, good for the Planet”.
ok, what should i do? specifically…how to turn pasta into butter?
After having fun all summer long, when fall arrives, Cicada finds himself in front of the refrigerator… totally devoid of inspiration!
Summer cooking is very simple. Three tomatoes, a slice of mozzarella, an easy and refreshing lunch, and sweet peaches and apricots make for a satisfying dessert. But how can you feast when fall is here and your back-to-school budget is already on track?
1 – Observe what others are doing
Use social media platforms: Pinterest, Instagram, or Marmiton will help Discover new recipes.
If you don’t know how to make a crooked pumpkin you saw at the supermarket, type its name in the search bar. Some Anglo-Saxon sites are full of bold, ultra-gourmet vegetarian ideas, so translate their names into English and expand.
See what your favorite chef is making.You may not have a siphon or edible flower, but you can get recipe ideasshapes (e.g. whole roasted cauliflower instead of mashed potatoes)…
2 – Rethink Your Favorite Dishes
Is Shepherd’s Pie Your Comfort Food? Why not reimagine your favorite recipes by changing the accompaniments, proteins and starches? Instead of minced meat, mix cooked lentils with a little vegetable cream and top with mashed potatoes.
Tired of pasta and rice? Choose quinoa (a French dish), chickpea couscous, or pasta made with legume flours rich in plant protein, and it’s ready to serve.
Want some raclette? Try the melted cheese with broccoli, mushrooms and sliced squash. You will come out satisfied and lighter!
Not a big fan of hauling? Cook the large leaves like spinach, in a skillet drizzled with olive oil, salt, and pepper. Like a fragrant herb, transform it into a pesto, season a quiche mixture, or add it to an aperitif shortbread…
Want gourmet potato gratin? French legumes (soybeans, spell…), a very pleasant vegetarian dish!
3 – Ask your friends for advice
We all have dishes that we can make with our eyes closed.Some of the past celebrities that is Omelettes, others have cracked the code for the most exquisite roasted vegetables… Cook your friends with your favorite recipes. They cook all year round without getting bored. It will give you a thousand ideas, open your taste buds to new culinary cultures and make you want to cook!
4 – Think Pantone!
Pantone is a color chart. Very practical for painters, decorators and cooks. Take inspiration from colors to come up with new flavor combinations.
Have the (orange) pumpkins started arriving? Make a creamy soup with coral lentils and curry!
Purple beets are perfect for revisited ketchup with paprika or espelette pepper (and why a plum or two to sweeten everything up)…
Ninon Gouronnec, Sustainable Kitchen Project Manager, Good Planet Foundation
Still hungry? Find the best tips and recipes in the BON book published by Marabout.click here Find it at your favorite bookstore or the GoodPlanet Foundation store!
Ninon Gouronnec, Sustainable Cooking Project Manager, Good Planet Foundation, said:
Europe can be self-sufficient in soybeans