In concrete terms, how do you change pasta with butter in the kitchen?

New section dedicated to cooking and sustainable food on GoodPlanet Mag’, “Concretely, how do we do it in the kitchen”. At regular intervals, Ninon Gouronnec, sustainable cooking project manager at the GoodPlanet Foundation, will give advice and give ideas and tips for healthy and ecological eating. butter pasta.

Now is the time… to go veggie! Adopting new eating habits, greening your meal, on paper it seems complicated, but the GoodPlanet Foundation explains how to put more sustainability on the plate, in a simple way and without the fuss! Find our tips and recipes every month in this new section “Concretely how we do it in the kitchen…”! It is the result of our work with the cooking workshops that we offer all year round and the recipe book that led to the book Good on the plate, good for the planet.

Alright, how do we do it? concretely… to change pasta with butter?

After enjoying all summer, once autumn comes, the cicada finds itself very devoid of… inspiration in front of its fridge!

In summer, cooking can be quite simple: three tomatoes, a mozzarella, here’s a quick and refreshing lunch, and sweet peaches and apricots make quite satisfying desserts. But when autumn arrives, and the back-to-school budget is already well under way, how can you feast?

1 – Watch what other people are doing

Use social media platforms: Pinterest, Instagram, or even Marmiton will help you discover new recipes.

If you don’t know how to cook that crooked squash you saw at the supermarket, type its name in the search bar! Expand by translating its name into English, because some Anglo-Saxon sites are full of audacious and ultra-gourmet vegetarian ideas.

Watch what your favorite chefs are cooking: you may not have a siphon or edible flowers, but it can give you a recipe ideashape (for example, a whole roasted cauliflower rather than mashed)…

2 – Rethink your favorite dishes

Your comfort food is shepherd’s pie? Why not rethink your favorite recipes, by varying the accompaniment, the proteins or the starches? Rather than minced meat, mix cooked lentils with a little vegetable cream, and top this preparation with mashed sweet potato: comforting and hearty!

Tired of pasta and rice? Opt for quinoa (French), chickpea couscous or pasta with legume flour, rich in vegetable proteins, which cooks quickly.

Want some raclette? Try broccoli, mushrooms and sliced ​​squash to accompany your melted cheese. You will come out satisfied, and lighter!

Not a big fan of haulms? With large leaves, cook them like spinach, and cook them in a pan with a drizzle of olive oil, salt and pepper; fine, like aromatic herbs, to transform into pesto, to flavor a quiche mixture, aperitif shortbread…

Craving for a gourmet potato gratin? Use vegetable cream of French legumes (soya, spelled…), for a very comforting vegetarian dish!

3 – Ask a friend for advice

We all have a dish that we could cook with our eyes closed: some are past masters are omelet, others have cracked the code for the most exquisite roasted vegetables… Cook your friends on their favorite recipes, those they cook all year round without getting tired. It will give you a thousand ideas, open your taste buds to new culinary cultures, and make you (we hope) want to cook!

4 – Think Pantone!

A Pantone is a color chart: very practical for painters, decorators… and cooks: take inspiration from colors to think about new combinations of flavors.

The (orange) squashes are starting to arrive? Make soups, made creamy with coral lentils and a hint of curry!

Beets, purple, will be the best companions for a revisited ketchup, accompanied by paprika or Espelette pepper (and why a plum or two to sweeten it all)…

Ninon Gouronnec, sustainable kitchen project manager at the GoodPlanet Foundation

Still hungry ? Find our best tips and recipes in the BON book, published by Marabout! Click here to find it in your favorite bookstore or at the GoodPlanet Foundation store!

Read also

Ninon Gouronnec, sustainable cooking project manager at the GoodPlanet Foundation: “Taking an interest in culinary cultures from all over the world is proving to be a great way to eat more sustainably”

Europe can be self-sufficient in soy

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