Chef Mohamed Alqamoussi from the Humane Society of the United States recently visited the University of Michigan campus to further educate Michigan dining culinary staff on the importance of plant-based diets and the environmental impact of reduced red meat consumption. He had the opportunity to visit the Maize and Blue Cupboard during his trip and 2 chef demos were recorded incorporating some ingredients found in the cupboard to aid students in developing healthy eating habits. Developing quick and easy recipes that are healthy and plant-based allows students to learn about sustainable food practices.
Follow along with the videos below to learn more about his techniques and recreate these delicious dishes at home!
