Meat-free Meal

Can we really eat better for the planet? Farming for meat, dairy and other animal products generates more emissions than growing plants for food. Studies show that reducing our global consumption of meat and animal products could reduce food-system emissions significantly. This doesn't mean we all need to go vegetarian or vegan overnight, but making small changes at an individual level may make a difference. Take one small step to save the planet by replacing one of your regular meals with a meat-free meal.

In this series of free cooking classes, Sushila will teach you to make some simple and nutritious vegetarian meals to diversify your home cooking repertoire. The class is invited to share the meal together after cooking

• Thursday 27 March 6 - 8pm: Curried Mug Dal Nutritious and versatile, a variety of noodles and Indian savouries are made from these beans. Contains vitamin B6.
• Thursday 3 April 6 - 8pm: Pumpkin Curry Low in calories and high in fiber, pumpkin can help you feel full, reduce appetite and help keep you regular. They also contain vitamin C.
• Thursday 10 April 6 -8pm: Cauliflower Curry Eating raw cauliflower provides maximum vitamin C, but cooking allows your body to absorb more nutrients such as vitamin K and potassium. Also contains folate.
  
• Thursday 17 April 6 - 8pm: Toor Dal Soup Lentils have plenty of folate, iron, and vitamin B1, which also supports heart health
• Thursday 24 April 6 - 8pm Eggplant, Potato and Pea Curry Good sources of vitamin B1, and B6 helps keep your nervous system healthy. Peas contain heart-friendly minerals, magnesium, potassium and calcium, also rich in antioxidant nutrients, like vitamin C.

This is a free series of cooking classes limited to 15 people per class. Participants will be invited to give feedback at the conclusion of the series.

Hosted by Aotearoa Sustainability Group and Gribblehirst Hub with support from Albert-Eden Local Board.

I am originally from Fiji Island, a town called Labasa. Our families lived together in a big Bungalow in  those days. At the age of 8 years old, I became very close to my grandparents and always took interest in their cooking. My grandparents were from India. My Grandmother taught me how to cook traditional Indian food, how to source the right ingredients, and understand the spices. I am extremely passionate about bringing the traditional Vegan-Vegetarian Indian cooking to the average home. I believe there is a magic that comes from home-cooked meals and the unity it brings. Join me in this taste adventure, prepare your mouth-buds for an explosion of flavour!