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Cabbage to root carrots | Recipes for the climate Spring | vegan, seasonal, sustainable
Climate-friendly recipes for every season: Today's nutrition damages the climate more than traffic. Because too many meat and milk end up on the plates ...
Climate-friendly recipes for every season:
Today's diet harms the climate more than traffic. For there are too many meat and dairy products on the plates, whose production is responsible for the majority of dietary greenhouse gas emissions. In order to curb global warming, the consumption of animal products must be reduced. The variety of recipes for the climate of Greenpeace Switzerland and tibits shows just how varied and tasty the plant-based diet is. Four or five more cooking ideas are published per season.
All recipes can be found here:
Recipes for the climate - Greenpeace
We'll send you a collection of climate-friendly recipes for each season. Delicious seasonal recipes to cook at home. Check out the videos and get inspired. The question “What should I eat today?” Is a very important one, because 28 percent of the environmental impact of a household is caused by our diet.
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SHEET TO ROOT RÜEBLI
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Persons: 4
Preparation time: 35 minutes
INGREDIENTS:
1kg carrots with cabbage
10g sea salt
2 tbsp olive oil
Colorful pepper from the mill
For the pesto:
100g carrot herb
200ml rapeseed oil
½ lemon
Salt and pepper from the mill
PREPARATION:
Preheat the oven to 180 degrees. Remove the carrots from the carrots and pick them up for the carrot pesto. Thoroughly wash the carrots (do not peel), halve lengthwise, mix with salt, pepper and olive oil and add a sheet of baking paper. Bake in the oven for 20 - 25 minutes. In the meantime, wash the carrot herb, squeeze out the lemon and puree with the rapeseed oil. Season with salt and pepper. Spread the carrots on four bento boxes and drizzle with some pesto. Put the remaining beetroot pesto in a glass jar and cover with olive oil in the fridge or freezer.
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