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3 Collaborative cookbook by WWF-Philippines" The Sustainable Diner Project 4 Savour Planet: Sustainable Recipes for Sustainable Diners

Acknowledgements

The development of this collaborative cookbook was supported by: Sincere thanks to the German Environmental Ministry through their International Climate Initiative for their generous support to The

Sustainable Diner Project of WWF-Philippines.

Recipe Contributors:

Chef Michelle Adrillana, Chef Marlon Azuelo - Nurture Wellness Village, Chef Steve Shrimski - Circa 1900, Chef Reggie Aspiras, Chef Vance Bolivar - Park Inn by Radisson Iloilo, RAW! Healthful Recipes from The Farm at San Benito, KC Concepcion with Karla Estrada, Marvin Agustin, Chef Archie Gamulo, Chef Jordan Andino, Apl-de-Ap - Kitchen Collabs

The Sustainable Diner and SoilMate Project Team:

Melody Melo-Rijk, Alexa Jeanne Lasch, Iris Joy Abrigo, Lorayne Therese Roque, Liezl Stuart del Rosario, Jenette Callada, Jonna Ellaine Jordan,

Kristan Gabriel Villalon, Monique Mahusay

Design and Layout by Jonna Jordan and Gabriel Villalon

June 2021

For more information, please contact:

World Wide Fund for Nature (WWF) Philippines

4th oor, JBD Plaza

65 Mindanao Avenue, Bagong Pag-asa

Quezon City 1105, Philippines

kkp@wwf.org.ph www.wwf.org.ph

Contents

How to be a Sustainable Diner

Measurements

Chickpea Sisig Tacos

Bulanglang Soup

Lemon Zucchini Papardelle

Tropical Enzymes

Rainbow Hummus Platter

Sweet Potato Spring Rolls with Sesame

Cabbage

and Coconut Chili Cream

Malunggay Pesto and Pili Nut Encrusted Tanigue

Crispy Fried Pork Ribs Tadyang

Simple Classic Mayonnaise

Pesto and Malunggay Pesto

Shiitake Mushroom and Eggplant Adobo with

Organic Rice

Pinakbet

Adobo con Tsokolate

Calamari Puttanesca

Garden Lasagna with Zucchini, Mushrooms,

Spinach, and Oven-Dried Tomatoes

Grilled Herb Chicken and Creamy Adlai

Healing Curry

Pasta with Leftover Chicken Inasal

Cashew Tofu

Tibok-Tibok

Pavlova with Calamansi Curd and Candied Peel

Roasted Beet Hummus

Vegetable Stock

Food Safety is Everyone's Business

Know Your Local Crops

Growing Our Own Garden Pantry

Tips on How to be a Sustainable Diner at Home

A Cry for Help

Without Nature, Humans Won't Survive

I am a Sustainable Diner!1

2 3 4 5 6 7 9 11 13 15 16 17 19 21
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6 Savour Planet: Sustainable Recipes for Sustainable Diners 7 Collaborative cookbook by WWF-Philippines" The Sustainable Diner Project

Saving our planet, one plate at a time!

Using local and sustainable ingredients, create a more sustainable and enjoyable dining experience in your own home with recipes by WWF-Philippines' The Sustainable Diner Project's stakeholders, and partner chefs and restaurants. This collaborative recipe book contains tips on sustainable cooking and dining where you can write your own meal plans, shopping lists, and discover your own recipes! #TheSustainableDiner

Some recipes were featured in WWF-Philippines'

Kawali-Kasan, a Sustainable Home Cooking Series

launched in 2020. The video recipes are available on

Youtube for you to watch anytime and anywhere!

1Savour Planet: Sustainable Recipes for Sustainable Diners

2Collaborative cookbook by WWF-Philippines" The Sustainable Diner Project

Savour Planet: Sustainable Recipes for Sustainable Diners3

Ingredients

150 g Chickpeas, skinned and

aquafaba reserved for another application

50 g Green beans

15 g

10 g Red onions, julienne

5 g Garlic, brunoise

10 mL Calamansi juice

5 mL Olive oil

5 mL Liquid aminos or soy sauce

20 g Gluten free cheese

3 g Bird's eye chilis

Ground black pepper to taste

Taco shells

Chickpea Sisig Tacos

By Chef Michelle Adrillana

Preparation

1.

Heat olive oil in a pan.

2. 3. 4. beans. 5.

Add non-dairy butter, then season

with liquid aminos. 6.

Add calamansi juice.

7. 8. taco shells, add raw red onions, non-dairy cheese, and leeks for

Watch the recipe video!

Collaborative cookbook by WWF-Philippines" The Sustainable Diner Project 4

Ingredients

5 cups

1/2 cup Squash, cut into cubes

1/2 cup

1/2 cup

1/2 cup Corn kernels

1/2 cup Tomatoes, chopped

1/2 cup

2 tbsp Miso

1-inch

2 cloves Garlic, sliced

1/2 cup

Salt and black pepper to taste

Bulanglang Soup

By The Farm at San Benito

Preparation

1. 2. approximately 10 min. 3.

Season to taste, then scatter a few

Savour Planet: Sustainable Recipes for Sustainable Diners 5

Ingredients

150 g Zucchini ribbons

15 g Panko bread crumbs

30 g
5 g

5 mL Lemon juice

5 mL Olive oil

2 g Thyme

Lemon zest

parmesan cheese

Lemon Zucchini Papardelle

By Chef Michelle Adrillana

Preparation

1.

Slide down peeler to make zucchini ribbons.

2. 3.

Add panko bread crumbs until toasted.

4.

Add dairy-free butter and parmesan cheese.

5.

Toss in zucchini ribbons.

6. zest, and season with salt and pepper to taste. Collaborative cookbook by WWF-Philippines" The Sustainable Diner Project

Preparation

1. 2.

Blend until smooth.

3. 4.

Serve.

6

Ingredients

1/2 cup Pineapple, chopped

1/2 cup Papaya, chopped

1/2 cup Buko juice

1 tbsp Honey

1/2 cup

1 tsp Calamansi fruit juice

3 pcs Ice cubes

Tropical Enzymes

By The Farm at San Benito

14 Savour Planet: Sustainable Recipes for Sustainable Diners

Watch the recipe video!

bit.ly/RainbowHummusPlatter Collaborative cookbook by WWF-Philippines" The Sustainable Diner Project 8

Ingredients

Green Hummus

1 cup

Chickpeas, peeled

3-4 tbsp Tahini paste

1-2 tsp Garlic

1/4-1/3 cup Olive oil

leaves, blanched and squeezed dry

Lemon juice

Salt and pepper

Purple Hummus

1 cup

Chickpeas, peeled

1-2 tbsp Tahini paste

1/4-1/3 cup Olive oil

150 g Purple sweet potatoes,

roasted

50 g Ube, roasted

Lemon juice

Salt and pepper

Yellow Orange Hummus

1 cup

Chickpeas, peeled

1-2 tbsp Tahini paste

1/4-1/3 cup Olive oil

100 g

100 g Carrots, roasted

Lemon juice

Salt and pepper

Fuchsia Hummus

1 cup

Chickpeas, peeled

1-2 tbsp Tahini paste

1/4-1/3 cup Olive oil

150 g Beetroot, roasted

Lemon juice

Salt and pepper

Rainbow Hummus Platter

Preparation

1. 2.

Use tahini, lemon, salt and pepper

3. 4. 5. desired hummus consistency. Use less tahini so it does not overpowerquotesdbs_dbs27.pdfusesText_33

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