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Panzanella | Recipes for the climate Summer | 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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PANZANELLA
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Persons: 4
Preparation time: 40 min
INGREDIENTS:
300g stale bread
30 g of Cherry or Datterini tomatoes
350g cucumber
1 onion, cut into fine strips
200g black olives pitted
1bund basil, in strips
Gravy
100ml olive oil
100ml balsamic
30ml lemon juice
25g basil pesto
salt and pepper
PREPARATION:
Dice the bread and roast 5min at 180 degrees in the oven. Wash the cherry tomatoes and cut in half according to size or leave completely. Also wash the cucumbers, cut in half, cut into thick slices in 5mm and place in a bowl with the remaining ingredients for the salad.
Put the ingredients for the sauce in a bowl and mix well with the whisk. Just before serving, pour the sauce over the salad, mix well and serve
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