Webinar 22 - HSI and Jenny Chandler Forward Food Vegan Workshop Part 3 of 4: Grains and Marketing

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 David Webster Managing Director of Vegetarian Express

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 below
• A presentation and discussion with David and Sean

Ingredient list

• 800 g butternut or other squash
• 4 tbsp olive oil
• 2 red onions, finely sliced
• Leaves from a few sprigs of thyme
• 200g pearled spelt
• 1 glass of dry white wine
• 700 ml vegetable stock
• salt and pepper
• 200 g Cavolo Nero, torn into bite-sized pieces, any tough stalks removed
• Juice of 1/2 - 1 lemon
• 100 g walnuts
• 1 tbsp Kombu flakes ( or another seaweed)
• 250 g roasted beetroot
• 250g chickpeas
• 2 tbsp tahini
• 2 tsps cumin
• 100 ml extra virgin olive oil
• 2 cloves crushed garlic
• Small handful watercress, rockets or nasturtium leaves or some grated  horseradish

Please pre-heat oven to 200 c

Equipment

• 1 roasting tray
• 1 saute pan/frying pan
• 1 hand held blender / food processor