During this webinar there will be a talk on the power of plant-based cooking by The Humane Society and Forward Food’s programme manager Sean Mackenney and an opportunity to cook-a-long a plant based main dish and dessert with renowned chef Jenny Chandler.
Forward Food is a campaign launched by The Humane Society of the United States and its international affiliate, Humane Society International, to encourage and enable food-service providers to shift the focus of their menus away from animal products and put more plant foods on plates.
This 90-minute webinar will help delegates with insight into our Forward Food programme in which we:
- Create and deliver tailored culinary training workshops run by professional chefs, to equip chefs with the knowledge and inspiration to create more delicious plant-based dishes;
- Offer companies advice on implementing menu changes and marketing more plant-based dishes;
- Support companies in monitoring and evaluating the positive impacts of a shift away from animal products, including reductions in greenhouse gas emissions.
This interactive webinar will give some knowledge and a little inspiration to create more delicious plant-based dishes. Jenny will cook 2 courses which can be scaled up in your institutions and varied to give ideas on how you can have less food waste. You can also cook along 'live' with the following ingredients and kitchen equipment:
1 red pepper, 2 medium courgettes, 2 small onions, zest of 1/2 lemon, 200g chickpea flour, 1 tsp of baking powder, salt, 1 large sprig of rosemary, pinch of chilli flakes, 1 tsp nutritional yeast, 300g of water.
3 medium tomatoes, 2 sun-dried tomatoes, 1/2 tsp of ground seaweed (optional), 1/2 tsp maple syrup (optional), 2 tbsp extra virgin olive oil, juice of 1/2 lemon, basil / parsley, 200g cooked whole spelt (optional)
Scales, Chopping board and knife, 2 x roasting trays, 1 fish slice, 1 measuring jug, 1 x small non-stick frying pan, 1 mixing bowl, Flat wooden board to turn out frittata, plate to serve up.
Chocolate Pudding (with Stem-Ginger)
200 g self-raising flour, 3 tbsp cocoa powder, 200 g caster sugar, 6 tbsp sunflower oil, 250 ml plant milk, 4 chunks of stem ginger, 4 tbsp stem ginger syrup
22 cm square cake tin, Large mixing bowl, Measuring jug, Sieve, Whisk, Wire rack.
We will be looking out for pictures of your completed dishes at the end of the session (and post webinar if you're watching the recording). Please tag @TUCOltd and #TUCOAcademy in your social media.
For any Forward Food enquiries please email Sean at [email protected]