Page 93 - E-CookBook Healthy Future

Local food

Green burger

0,04
I used season products, example nettle. I used that in different parts of my Emissions
dish. And instead of bread grams, i used sesame seeds. Tofu was great (g per kg food)
option for burger because it has lower carbon footprint than any meat and it
doesn’t hurt animals or nature.
When we used season products it’s much cheaper. The price is low, and Equivalent
we don’t need to get those products from abroad. Our nature’s future to 0,17km
should be important for all of us and I wanted to show people how they by car
can make better food choices and still have a great lunch.

Ingredients for 4: Preparation

Tofu steak: 1. Drain fluid out of tofu and dry them with paper. Nettle bread 1. Weigh the dry substances a bowl and mix well.
270g Jalotofu 2. Chip onions. 150g oatmeal 2. Mix nettle and water together and mix with dry
270g Jalotofu cold smoked 3. Puree tofu in cutter and add other ingredients 5g salt substances well.
1dl chives and half of sesame seeds. Mix well and let it 10g sesame seed 3. Finally add oil and mix well.
250g onion swell 15 minutes. 35g oil 4. Spread the dough about 0,5 cm thick with
0.5dl oil 4. Make round steak koekappale taikinasta and fry 250g water scraper.
2dl sesame seeds it in pan. Then make other steaks and spin them 5. Bake at 175 degree about 10 minutes.
1 tbsp potato flour in sesame seeds. 65g nettle
1 tbsp soy sauce 5. Bake steaks in the oven in 175 degrees for 10
2g black pepper minutes until they’re goldbrown.
2g salt
2g smoked paprika spice
1,5 tsp curry
15g pine nuts
2 clove of garlic

Tofu-paste 1. Add tofu and oil to the bowl. Blend with hand
35g tofu blender smooth paste.
20g coconut cream 2. Add coconut cream, spices and chives and mix
0,5g pepper well.
1g salt
5g chives
7,5g oil

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