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Black Paella | 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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Black paella
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Persons: 4
Preparation time: 40 min
INGREDIENTS:
250-300 g Venere Rice
100 g of green beans
50 g of extra-virgin olive oil
80 g onions finely chopped
10 g Peperoncini finely chopped
350 g peppers cut into 5mm strips
150 g peas
100 g of fresh algae or salicorn
100 ml white wine
100 ml bouillon
Sea salt and pepper from the mill
1/XNUMX a lemon
PREPARATION:
Boil the rice in salted water 20-30 minutes and drain. Prepare the green beans and blanch briefly in salted water. In the meantime, heat the olive oil in a frying pan, add onions and peperoncini and sauté. Add the peppers, green beans and peas, mix well and steam on medium heat for 10 minutes with a second stir. Add algae or salicorn, deglaze with white wine and bouillon and bring to a boil, then add the cooked rice. Bring to a boil again with salt and pepper and arrange in a gratin dish. Garnish with the lemon wedges and serve.
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