We all try to avoid it but a lot of the times it seems impossible, Food Waste. If you try and shop consciously most stuff like plastic wraps can be avoided. But what to do with all those vegetable scraps? Sure you could compost them but there is something that is so much easier and is even gonna save you some money and maybe a trip to the store.
The way I do it I simply save all my scraps in a big Bowl in my fridge. I save all the peels, stems and leaves, or sometimes you have that odd carrot left over and you have no clue what to do with it, I also throw in there. When the bowl is full I toss everything in a big pot, I add some herbs and salt and cover everything with water. Now you let it simmer for a while and that’s it. Most of the time I use up all the broth by the time the bowl gets full again. But if I don’t I pour it into an ice cube tray and freeze it.
I know that isn’t the most revolutionary Idea and most of you have probably been doing something similar all along. But if not, it’s a great way to save some waste. Plus most stock powders from the store are filled with lots of stuff you don’t want to eat anyway.
And to make things a little more exciting here are 4 yummy and super colorful ways to use up your stock.
Warming Beet Stew
- 2 tbsp of olive oil
- 1 red onion
- 2 stalks of rosemary
- 2 stalk of thyme
- 1 cinnamon stick
- 2 bay leaves
- 2 medium potatoes
- 2 beetroots
- 2 regular tomatoes
- 2 tbsp of flour
- 2-3 cups of veg brith
- 1 tbsp of soy sauce
- 1 chioggia beet
- Peel and slice the beetroot and the potatoes and toss in the flour then slice the onion
- Heat the olive oil in a large pot on medium heat. Add the beetroot and the potatoes to the oil and fry until slightely browned, then add the onion and cook for 1-2 minutes.
- Next add the broth, soy sauce the thyme, rosemary and the cinnamon stick.
- Let everything simmer for about 40 minutes.
- Now peel and slice the chioggia beet. Stir into the stew and cook for a few more minutes until they are tender and serve.
Aubgerine and Zucchini Roll Roast
Makes 1 large casserole.
for the bean paste:
- 1 1/2 cups white beans
- 1 garlic clove
- 2 tbsp nutritional yeast
- juice of 1/2 lemon
- 1 tbsp almond butter
- 1 large zucchini
- 1 large aubergine
- 3/4 cup of passata
- 2 tbsp of oil
- 1/4 cup of vegetable broth
- salt & pepper
- To make the bean paste add all the ingredients into a food processor or blender and blend until smooth. Then set aside.
- Cut of the stems of the zucchini and aubergine and slice into thin, long slices using a mandolin. Make sure they are not too thick so you are able to roll them up without the strips breaking.
- Evenly spread the bean paste on top of the strips and then roll them up. Place the rolls inside your casserole dish.
- Preheat the oven to 175C
- In a small bowl mix the passata with the stock and the olive oil and pour over the rolls.
- Sprinkle the herbs on top of the rolls and cover the dish with aluminium foil or a lid, if you have one.
- Place in the oven and bake for 40 mins. Then remove the foil or the lid and bake for another 5 mins
- Then remove from the oven, sprinkle with salt & pepper and serve.
Purple Cauliflower Soup
- 1 tbsp of olive oil
- 1/4 red onion
- 1 head of purple cauliflower
- 1 small glove of garlic
- enough vegetable broth to cover the veggies
- 2 stalks of thyme
- 2 tbsp of nutritional yeast
- 2 tbsp of almond butter
- salt & pepper to taste
- Slice the onion and heat the olive oil in a large pot.
- Add the onions and cook until translucent.
- Cut up the Cauliflower and add to the pot.
- Pour over enough vegetable stock to cover the cauliflower and add the garlic clove and thyme.
- Now cook with the lid on for about 30 mins or until the cauliflower is cooked and soft.
- Add the nutritional yeast and almond butter. Using an immersion blender blend until the cauliflower is broken down and smooth. Make sure you don’t have any lumps left.
- Add the salt & pepper to taste and serve with a side of fresh bread and pesto. I also like to stir in a little bit of plant based yoghurt for extra creaminess.
Rice Noodle and Radish Soup
- 5 cups vegetable broth
- 2 tbsp of miso paste
- a handful of sliced carrots
- 1 chili
- 1 cinnamon sticks
- 3 star anis
- a handful of sliced cremini mushrooms
- a handful of sliced radishes
- 2 spring onions + 1 for garnish
- about 100g of rice noodles
- soy sauce to taste
- 1/4 cup of cilantro
- Add the vegetable stock into a large pot and bring to a simmer.
- Add the miso paste and whisk until tis dissolved. Next add the sliced carrots, the chili as a whole, the cinnamon stick and the star anise and let everything simmer for about 20 mins.
- Next add the sliced mushrooms, radishes and 2 of the spring onions and cook for another 5 mins.
- Then add the rice noodles and stir for about 3 minutes until they become soft.
- Pour in a little soy sauce to taste and then serve with the remaining spring onions sliced in top and a little bit of cilantro.