Animal Life Foundation is a Dutch charity. By setting up projects, supporting organizations and giving information we are working towards a better world for people, animals and nature. These three groups influence each other, both positively and negatively. It's important to restore and keep the synergy between them.
We participate in the International Vegetarian Week to raise more awareness in The Netherlands for a vegetarian lifestyle. On a global scale, the Netherlands are a major exporter of agricultural products. The agriculture in the Netherlands maintains 2.3 million ha and exports food and flowers for tens of millions of consumers in Europe on a daily basis. This means a lot of animals are being kept in factory farms, in very poor conditions. Dutch supermarkets continue with their advertisements of selling a kilo of meat for a few euros. That meat, of course, comes from animals that have lived under terrible circumstances.
We need more people to turn vegetarian! Luckily, more and more people eat less meat, but there is still a long way to go. Especially in Dutch restaurants the vegetarian menu choices are limited. For our 2010 IVW campaign we plan to create Vegetarian Starter Kits. Those kits will contain samples of vegetarian products, recipes and information on a vegetarian lifestyle. By getting the products sponsored by companies, we will be able to offer the kits for free to interested people. People who would like to receive such a kit can apply through our website. We will also be doing a demo during a special culinary event.
I always used celeriac cubes for making broth or to flavor in a pea soup. I hadn't used the vegetable on his own, until now. And I am very happy. The fruit has such wonderful artistic taste which is enhanced by the hazelnuts! Serve with brown rice, stir fried in olive oil and seasoned with some sea salt and garlic.
400 g celeriac, peeled
1 tablespoon dried thyme
50g shelled hazelnuts
2 tablespoons walnut pesto
1 clove garlic, cut in half
sea salt and freshly ground black pepper
Cut the peeled celeriac into slices about 1 inch thick. Rub the slices with the garlic clove. Heat olive in a frying pan and fry the slices of celeriac on both sides, until golden brown. Heat some oil in another pan, fry the hazelnuts until golden brown and sprinkle with thyme. Spread the slices of celeriac with walnut pesto and garnish them with the hazelnuts. Add salt and pepper to your own taste.
Recipe by Lisette Kreischer.
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Insert date: 2010-04-19 Last update: 2010-04-19