Webinar 21 - HSI and Jenny Chandler Forward Food Vegan Workshop Part 2 of 4: Texture & Greenhouse gas assessments

Included with the cook-along, Sean Mackenney from HSI will be introducing sessions based on the 4 toolkits from the live TUCO vegan workshop: Flavour, Texture, Seasonal sourcing and Whole foods. On each of these sessions, Sean will be speaking with guest commentators on 4 topics Marketing, Nutrition, Green House assessments and Local Sourcing.
In this session Sean is joined by Helen Harwatt who has worked with TUCO on our Green House Gas calculator.

This 90-minute virtual session will include:

• A plant based cookalong with Jenny Chandler based on Flavour, Texture, Seasonal or Whole Foods
• Ingredients and utensils required posted below
• A discussion with Helen Harwatt on the impact of plant based diets on Green house gas emissions

Watch Webinar

Orange Glazed Tempeh with Noodles

• 200 g Thai rice noodles ( ideally the thicker Pad Thai size)
• 2 medium sweet potatoes, diced into 5 cm chunks (skin on)
• 2 tbsp olive oil
• 3 cm fresh ginger, grated
• 250 ml fresh orange juice
• 2 tsp Tamari sauce
• 1 1/2 tbsp mirin
• 2 tsp maple syrup
• 1/2 tsp ground coriander
• 2 cloves garlic, crushed
• 200 g plain tempeh ( rather than curry/smoked/seaweed flavoured)
• 2 tbsp coconut oil/olive oil
• 200 g kale
• 2 red chillis
• 3 tbsp roasted peanuts
• 1 tbsp sesame seeds ( preferably black)
• 1 handful coriander leaves
• Juice of 1 lime

Preheat oven to 190ºC

Equipment

• 1 saucepan
• Kettle
• 1 roasting tray
• 1 wok/large frying pan

A quick and delicious Chocolate Mousse if you feel like it!

• 100 g dark chocolate
• 300 g silken tofu
• 2 tbsp maple syrup

Equipment

• 1 saucepan
• 1 large bowl
• 1 blender