As a part of Earth W eek at SUNY Oswego, members from the Office of Sustainability and Rice Cree k Field Station will lead a webinar showing how to cook up a tasty plant-ba sed meal and dessert with foods likely already in your pantry/easy to obtai n/easy to replace. On the menu is a delicious and filling grain bowl with a homemade dressing followed by peanut butter and chocolate no-bake bars (th at only requires 4 ingredients!). The event is scheduled to occur via a You Tube livestream at 4 pm on Monday, 4/20 (https://www.youtube.com/channel/UC 5p_nkNoSsBK0dL9aJp1bzg). Participants will be able to ask questions using t he live chat and comment features. Use the ingredient list below to cook al ong with Sustainability Office student intern Linden Merrill and RCFS Assis tant Director Kristen Haynes. Even if you don’t plan on making anything, fe el free to stop by and learn about the planetary and health benefits of pla nt-based eating. As per usual, if you head to the grocery store, please tak e extreme sanitary precautions and do not go to the store if not needed. In gredients are mostly a recommendation and suggested substitutions are liste d. - Quinoa, whole-wheat couscous, or other grain - Fresh greens - Bell pep per, purple cabbage, and/or other veggies to eat fresh - Sweet potatoes or other root veggies - Onion - Lemon (can sub lemon juice or lime) - Extra-fi rm tofu or canned beans such as chickpeas - Tahini (can sub other nut or se ed butter) - Vinegar (rice or apple cider best) - Soy sauce or tamari - Oli ve oil - Garlic - Salt - pepper - Chili powder or Berberre seasoning - Garl ic powder - Smoked paprika powder
This event was imported from: https://iheartoswego.com/31229/plant-based-eating-workshop-v irtual.html?tmpl=component X-ALT-DESC;FMTTYPE=text/html:
As a part of Earth Week at SUNY Oswego, members from the Office of Sus tainability and Rice Creek Field Station will lead a webinar showing how to cook up a tasty plant-based meal and dessert with foods likely already in your pantry/easy to obtain/easy to replace. On the menu is a delicious and filling grain bowl with a homemade dressing followed by peanut butter and c hocolate no-bake bars (that only requires 4 ingredients!). The event is sch eduled to occur via a YouTube livestream at 4 pm on Monday, 4/20 (https://w ww.youtube.com/channel/UC5p_nkNoSsBK0dL9aJp1bzg). Participants will be able to ask questions using the live chat and comment features. Use the ingredi ent list below to cook along with Sustainability Office student intern Lind en Merrill and RCFS Assistant Director Kristen Haynes. Even if you don’t pl an on making anything, feel free to stop by and learn about the planetary a nd health benefits of plant-based eating. As per usual, if you head to the grocery store, please take extreme sanitary precautions and do not go to th e store if not needed. Ingredients are mostly a recommendation and suggeste d substitutions are listed. - Quinoa, whole-wheat couscous, or other grain - Fresh greens - Bell pepper, purple cabbage, and/or other veggies to eat f resh - Sweet potatoes or other root veggies - Onion - Lemon (can sub lemon juice or lime) - Extra-firm tofu or canned beans such as chickpeas - Tahini (can sub other nut or seed butter) - Vinegar (rice or apple cider best) - Soy sauce or tamari - Olive oil - Garlic - Salt - pepper - Chili powder or Berberre seasoning - Garlic powder - Smoked paprika powder
This event was imported from: https://iheartoswego.com/31229/plan t-based-eating-workshop-virtual.html?tmpl=componentDTSTAMP:20260718T162728 DTSTART;TZID=America/New_York:20200420T150000 DTEND;TZID=America/New_York:20200420T160000 SEQUENCE:0 TRANSP:OPAQUE END:VEVENT END:VCALENDAR