Zero Waste Cooking - Indian Style

Join us to cook up an Indian feast using commonly wasted foods.

In 2020 the Green Living Centre and Inner West Council’s Resource Recovery team is continuing our series of workshops on reducing household food waste.

In this workshop participants will learn to prepare a seasonal menu using commonly wasted foods: bread, milk, vegetables and rice. Led by Seed 2 Soul this hands on workshop will teach you to create an Indian style feast including:

• Paneer (Indian fresh cheese) using excess milk

• Flatbreads using hydrated stale bread and whey from paneer

• Fermented pumpkin and leftover vegetable pickle (each participant will take home a jar)

• Simple curry with leftover vegetables

• Leftover rice vada (fritter) with “retired” brinjal chutney

Facilitators Evan and Nicole Pemberton are passionate foodies with qualifications in Health Science (Nutritional Medicine and Naturopathy) and Public Health. They have worked with organisations such as The Bread & Butter project and Stephanie Alexander Kitchen Garden Foundation.

To help you focus on the food you waste you might like to complete a food waste diary for one week prior to the workshop and one week after the workshop. It will be sent to you after registration.

If you have any access or support requirements in order to participate fully, please let us know when you book in by emailing education@greenlivingcentre.org.au. Please note the venue is accessible for people using wheelchairs.

As numbers are limited, this workshop is available to residents of the Inner West Council area. If you are not from the Inner West Council area please email education@greenlivingcentre.org.au to be put on a waitlist.

This project is a NSW Department of Planning, Industry and Environment, Waste Less, Recycle More initiative funded from the waste levy.

Photo by Nina Ramesh on Unsplash.