Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Are you thinking about a vegetarian recipe for a dinner with friends? Here is our savoury and easy-to-cook vegetarian meatloaf.
Ingredients for 4-6 people
400 g of potatoes
300 g of French beans
4 spoonfuls of tomato pulp
180 g of grated Parmesan cheese
2 spoonfuls of minced parsley
1 clove of garlic
black pepper to grind
extra virgin olive oil
Peel the carrots and potatoes, clean the leeks, courgettes and French beans and steam them. In a separate saucepan, cook the tomato pulp with oil and minced onion and garlic; season slightly with salt and pepper. Put the steamed potatoes in the masher. Dice the cooked carrots and courgettes and cut into chunks the leeks and French beans. Mix the mashed potatoes with the rest of the vegetables, add Parmesan cheese, two eggs and a yolk (hold the egg white by), the tomato sauce, nutmeg, salt to taste and minced parsley. Combine all ingredients carefully. Arrange the mixture in a plum-cake baking mould greased with butter and dusted with breadcrumbs. Flatten it with a spoon and bake it in a pre-heated oven at 180 degrees for almost 30-35 minutes, checking it now and again. Take out the meatloaf from the oven, let it cool for at least 10 minutes and flip it on a platter.
Slice it and serve it with tomato sauce to your liking.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?