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Panna Coco | Recipes for the climate Winter | vegan, seasonal, sustainable
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Climate-friendly recipes for every season:
Today's diet is more damaging to the climate than traffic. Because there are too many meat and milk products on the plates, the production of which is responsible for the majority of the nutritional greenhouse gas emissions. In order to curb climate change, the consumption of animal products must be reduced. The just launched "Recipes for the Climate" by Greenpeace Switzerland and tibits show just how varied and tasty the plant nutrition is. Four to five additional cooking ideas are published each season. Vegan, seasonal and with environmentally friendly resource consumption.
All recipes can be found here:
https://www.greenpeace.ch/act/rezepte-fuer-das-klima/
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PANNA COCO
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INGREDIENTS
:
160 g soy sauce cream
160 ml of soymilk
160 ml of coconut milk
1 knife tip cinnamon
approx. 50 g birch sugar
1 g agar
For the sauce:
700 g tangerines
15 g corn starch
3 EL raw sugar
PREPARATION
:
The soy cream with soy milk, coconut milk, cinnamon
and put 50 g of birch sugar in a saucepan
and bring to the boil with regular stirring.
Add the agar agar, mix well and
bring to the boil again.
Take the pot off the stove and cool the mixture
to let. In between with the whisk
stir so that no skin forms.
Fill the lukewarm mass into molds with
Cover the transparent film and put it in the fridge
Let cool for at least 6 hours.
Halve the tangerines for the sauce
Squeeze the juice and put it in a saucepan.
Add the remaining ingredients with the
Mix the whisk well, stirring
bring to the boil and let cool.
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