dinsdag, juni 21, 2022

Bean burgers, seedlings, and electric daisies 

Perhaps you have never heard of it: the electric daisy, an edible flower that is fondly used in Southern Chinese cooking. At first glance, the flower does not seem that special: a long, green stem with an inconspicuous yellow head. Yet Koppert Cress, a company that produces edible seedlings, describes the flower as ‘tingling and electric’. Once you have had a taste, you start to understand why. It starts with a sweet and sour taste and a tingling sensation, followed by a numbing effect on the lips and tongue. You love or you hate it!

On 6 May, Initiatives of Change The Netherlands (IofC NL) organized a vegan cooking workshop as part of Go Green!, in collaboration with students Health and Nutrition. Koppert Cress and the National Youth Council were also present.

The afternoon started with a fun tasting organized by Koppert Cress, during which the participants sampled several seedlings. These tiny plants had familiar flavors, such as broccoli, cauliflower, garlic, and even oyster! Of course, some seedlings were not everyone’s cup of tea, but we were all pleasantly surprised by how much flavor and texture the seedlings had. And, according to Koppert Cress, they are very healthy as well!

After the tasting, it was time to get to work in the kitchen. On the menu: a vegan bean burger and a vegan strawberry basil parfait. Both recipes turned out great! The bean burger was not only delicious but also easy to make. Mash a combination of your favorite beans, mix it with oatmeal, bake it with your preferred spices, and you are done! Afterward, it is just a matter of dressing the burgers with extra ingredients, such as tomato, onions/or pickles. You can read both recipes here!

After lunch, it was time for a presentation by the National Youth Council on making sustainable food choices. During the presentation, the participants were thinking hard about possible solutions, asking themselves which sustainable food choices they found feasible. Vegan food as a sustainable food option appealed to the audience the most. This was also shown in a retrospective student survey, in which 75 percent of the participants indicated that they would like to cook vegan more often. Next year, the students will organize another vegan cooking workshop to create more awareness among young adults. An excellent example of thinking green and going green!

By Shereen Siwpersad.