This activity had several goals:
- to promote the reduction of the consumption of meat and animal products, therefore promoting sustainable cooking and eating;
- to teach a vegan alternative to a famous and beloved Portuguese recipe ("Bacalhau à Brás")
- to promote Portuguese food culture, which can often be adapted and 'veganised'.
The participants could learn about one of Portugal's most traditional and beloved dishes, Bacalhau à Brás, through a vegan alternative to this dish that does not stray too much from the original.
To prepare this activity, we contacted the authors of a Portuguese vegan food blog called 'Cocoon Cooks' in order to share their vegan 'Bacalhau à Brás' recipe. Having two Portuguese food bloggers behind this recipe ensured that this version was as close to the original as possible, without losing distinct elements that make it Portuguese.
The ingredients were shared two days before, in order to give the participants time to buy whatever they needed to make the full recipe. Then, on the day, the full recipe, including photos from 'Cocoon Cooks', was shared on our Instagram stories and saved in the Sustainability Week Highlight.
The feedback was positive, with both ESN volunteers and participants making and sharing photos of the recipe.